Global Education Network

Worldchefs Global Education Network is an alliance of more than 105 Education Partners and training programs worldwide. Encompassing over 50,000 hospitality educators, students and alumni, the Network is united by a shared commitment to empower the next generation of industry leaders.

Promoting the core pillars of education & skill-building, networking, social responsibility, and sustainability, the Global Education Network is designed to help prepare chefs for the future of our profession, and beyond.

A global alliance.

Education Partners represent culinary schools and training programs certified by the Recognition of Quality Education program, Global Hospitality Certification Centres, and Worldchefs endorsed curriculums from diverse regions, countries, cultures, and economies.

The common motivator: Position students, alumni, faculty, and staff to succeed and thrive in the hospitality industry.

Meet our Education Partners

What we do

Set & recognize quality culinary education standards on a global scale

  • International visibility, acknowledgement, and a reputation for excellence for Education Partners and their alumni
  • Access and resources to implement cutting-edge programs in technology, sustainability, and more
  • Increased employability for students

Foster community among hospitality professionals

  • Platform to reach industry professionals, students, staff, and alumni globally
  • Infrastructure to facilitate student-to-student/student-to-employer communication across the network
  • Connectivity to discover new opportunities and industry insights, with over 30,000 job opportunities, news about our profession and access to 400,000 professional members
  • Drive engagement and reach on an international level, with the possibility of enhancing content: job vacancies, internship opportunities, news, special events

Prepare for a brighter future

  • Access to programs supporting the United Nations Sustainable Development Goals (SDGs)
  • Sustainability education for culinary professionals
  • Advocacy and inclusion for the underprivileged
  • Awareness and outreach to encourage sustainable eating habits for children, young people, and professionals alike

Worldchefs Education Partners

Launched in 2010, the Recognition of Quality Culinary Education (RQCE) program was created to recognize educational institutions committed to the highest standards for quality culinary education, as established by the Worldchefs Education Committee.

A landmark program, it officially recognizes standards in culinary education and training by schools on an international level. As foundational Education Partners, RQCE institutions contribute toward improving culinary education worldwide.

Now approaching the 10-year anniversary of Recognition of Quality Education, the Global Education Network is the next milestone in our mission to raise culinary standards around the world. The Network enables RQCE Education Partners to multiply connections, build global capabilities, and exceed boundaries.

Join the Network

Become a Worldchefs Education Partner and benefit from:

  • Our landmark Recognition of Quality Culinary Education program.
  • International visibility.
  • Exclusive innovative curriculums.
  • A school profile on myCHEFSPACE, our exclusive social platform for industry professionals, allowing you to communicate with students, alumni, and employers worldwide.
  • A global professional network co-created with leading employers.
  • Global Hospitality Certification, a powerful tool to help make your students more employable.

Application Process:
Interested persons representing the company, association or institution, must register on-line, then complete an on-line application form, and submit all evidence in support of the application. Once the application is received all documents shall be forwarded to the appropriate person on the Worldchefs Recognition of Quality Culinary Education review panel for review and processing. The review process shall take no longer than thirty (30) working days after receiving the initial application and payment unless additional information is requested by the review panel member. Once the application and documents have been reviewed the reviewer can recommend acceptance of the companies, associations or institution's application for Worldchefs recognition, seek additional information, or recommend denying the application based on the inadequacy of the company, association or institution to provide evidence in support of the twelve Standards of Quality Culinary Education. If and when the Worldchefs reviewer is prepared to recommend a company, association or institution for the recognition and additional annual fee will be due. The applicant may pay the annual fee once a year or all at once for the full term of the recognition.

Questions on becoming an RQCE school? Contact us!

1. Qualified culinary director- At least one person must be assigned to be directly involved in the culinary program's development and administration, and must be qualified to do so based on a professional background and educational experience. That person may also have teaching roles, operational and administrative responsibilities. The culinary director must be able to show evidence of culinary education, training and experience which may include a professional certification from a local chefs association or Worldchefs. A formal Culinary Director Profile Sheet must be completed and sent in along with appropriate curriculum vitae and other evidence of professional accomplishments.

2. Qualified faculty and instructors- All faculty, instructors and trainers must possess adequate skills, knowledge and background to allow them to adequately teach students, as determined by the country's department of education, training institutes, chefs association or Worldchefs standards. A combination of professional training, apprenticeship and scholastic learning (earned degrees and diplomas) is preferred. Evidence must be presented to showcase each teacher's credentials as well as any plans for continuing education and professional development. Evidence may be presented in a single form by listing the names of each lead faculty member, their education and experience.

3. The applicant has a record of offering continuous classes or programs throughout its history and has an adequate student population to support continued growth. Evidence of this can come in the form of a chart or graph detailing the number of courses offered, the length of the courses and the enrollments for each.

4. Formal lesson delivery models. The company, association or institution's learning styles and practices may vary from demonstrations and lectures to hands-on practice and live-work experiences (either simulated or in public restaurants), but all must have formal, organized plans of execution and follow-up. Evidence of lesson plans which include detailed and specific learning outcomes and assessments (where appropriate) must be submitted for review.

5. Adequate facilities- Evidence must be presented that showcase the training and learning facilities and environment which should include practical training kitchens, lecture and demonstration classrooms where appropriate. All facilities must be adequately equipped and maintained for the administration of teaching and learning, and must be in proper proportion to the total number of students enrolled. A sample collection of digital photographs are sufficient to prove the adequacy of the facilities and equipment.

6. Commitment and support- The parent company, association, school, college or institution that offers the culinary program must show evidence of their support for the continuous physical and financial support for the culinary program. Evidence may come in the form of printed documents where commitments are publicly marketed or in letters of endorsement from company officers or administrators.

7. Mission statement: goals and objectives- A clear and well defined program mission statement must be publicly marketed to all potential students and sponsors. The mission statement must be supported by programmatic goals and objectives that are also well developed and available to all interested parties. Evidence must come in the form of printed brochures, catalogs or web pages which deliver promotional materials to the public and may be supplemented with other pieces of evidence.

8. Sanitation, food safety and hygiene. There must be evidence to support the applicants overall commitment to healthy eating including sanitation, food safety, personal hygiene and nutrition (where appropriate). Evidence can come in the form of statements in catalogs, brochures or lessons that address the teaching of and compliance with sanitation guidelines.

9. Learning centers, libraries or other education support centers: Learning centers, libraries and other educational support areas must adequately support learning and should include a variety of the following resources: published books, theses, pamphlets, booklets, manuals, internet websites, and other relevant academic research papers, magazines and or videos (DVDs).

10. Industry support: Must meet or exceed local standards for quality food production and service and have support from the local professional community or governmental agency charged with granting educational license. Evidence may come in the form of letters of support from the local chefs association, other local professional chefs, recent attendees (graduates), or copies of current operating certificates (governmental).

11. The institution must have a well defined and publicized set of policies and procedures in relation to complaints and grievances which may be raised by students or stakeholders. Evidence can come in the form of printed materials.

12. The company, association or institution (the applicant) offering culinary and pastry art programs are legal operating businesses as defined by the laws of the state or country in which it operates. Evidence to support this claim can be in the form of a business license, certificate of operation or any official government notice.

The following eligibility criteria shall apply to the educational company, association or institutions applying for the WORLDCHEFS Recognition of Quality Culinary Education programme that:

  • Offers one or more programmes in culinary or pastry arts.
  • Is an official business as defined by its local government or professional society.
  • Has a track record of progress and success in developing and delivering quality education.
  • Can document learning, training models and facilities, and have been in business for a minimum of five (5) years.
  • Comply with the twelve “Standards of Quality Culinary Education” as outlined in the application form.
    Advanced standing can be applied to educational companies, associations or institutions which have already earned World class certification, such as those programmes recognised by City & Guilds of London Institute.

€ 1,200 flat rate annual fee

Worldchefs Global Hospitality Certification Appeals Procedures Nature of the Process
The World Association of Chefs Societies Global Hospitality Certification scheme is directed, administered, and managed by the Worldchefs Education Committee. All challenges regarding actions of and by the Worldchefs Education committee are governed by the comprehensive and exclusive regulations contained in these procedures.

This appeal process is the only way to resolve all Worldchefs Certification application, eligibility, assessment, and other certification or recertification challenges, complaints, and/or claims of irregularities.
Participants
The Worldchefs Education Committee, the Certification Appeals Committee and any other authorized representative of the Worldchefs Board, may be involved in deciding matters to be resolved or arising under these procedures.

Time Requirements
The Worldchefs Education Committee will make every effort to follow the time requirements noted in these appeal procedures. However, the Worldchefs Education Committee failure to meet a time requirement will not prohibit the consideration or final resolution of any matter arising under these procedures. Worldchefs Certification candidates or certificants are required to comply with all time requirements specified in this document. Unless provided otherwise, time extensions or postponements may be granted by the Worldchefs Education Committee if a timely, written request explaining a reasonable cause is submitted, consistent with these procedures.

Confidentiality
In order to protect the privacy of all parties involved in matters arising under these procedures, all material prepared by, or submitted to, The Worldchefs Education Committee will be confidential. Disclosure of material prepared by, or submitted to, the Worldchefs Education Committee is permitted only when specifically authorized by the Worldchefs Education Committee policy, the Board of Directors, the Certification Appeals Committee, or the Worldchefs President.

Failure to Disclose/Improper, False, or Misleading Representations
Where a candidate or certificant fails to disclose information related to certification or recertification requested by the Worldchefs Education Committee, or where a candidate or certificant makes an improper, false, or misleading representation to the Worldchefs Education Committee, the Worldchefs President, Certification Appeals Committee, the Board of Directors, or other authorized representative may penalize or discipline the individual, and/or issue corrective action related to such failure or improper representation. The Worldchefs Education Committee may temporarily or permanently prevent and bar an individual from being certified or recertified, or may issue any other appropriate directive(s).

Party Conduct/Failure to Cooperate
All parties must behave in a courteous and professional manner when communicating with Worldchefs Education Committee representatives. Where a candidate or certificant fails or refuses to cooperate fully with the Worldchefs Education Committee concerning matters arising under, or related to, these procedures, and it is determined that the lack of cooperation is without good cause, the Certification Appeals Committee, the Board of Directors, or other authorized representative may penalize or discipline the individual, and/or issue corrective action related to such failure to cooperate. The Worldchefs Education Committee may temporarily or permanently prevent and bar an individual from being certified or recertified, or may issue any other appropriate directive(s).

Certification Application Actions
Under the supervision of the Application Review Committee, the Worldchefs Education Committee will make one of the following determinations and decisions with regard to a candidate’s application for Worldchefs certification eligibility:

(a) Accept the application;
(b) Request additional or supplemental information; or, (c) Reject the application on the ground(s) that the candidate does not meet the relevant certification eligibility requirements, or the candidate has violated, or acted contrary to, a Worldchefs Certification policy or rule.

Content of a Request for Review
A candidate or certificant may submit a written request for review of an adverse certification-related action or decision by notifying the Worldchefs Education Committee in writing. The candidate or certificant must state and explain in detail the nature of the request and the specific facts and circumstances supporting the request, including all reasons why the action or decision should be changed or modified. The candidate or certificant must also provide accurate copies of all supporting documents.

Time Period for Submitting Request for Review
In order for a request for review to be considered by the Worldchefs Education Committee, the written request must be received by Committee within thirty (45) days of the date of the adverse action.

Certification Appeals Committee
At least three (3) members of the Worldchefs Education Committee will be appointed to serve as the Certification Appeals Committee to resolve appeals or referred matters. Subject to the limitations set forth in these procedures, the Certification Appeals Committee will hear and resolve a first appeal where the matter has been referred by a candidate or certificant is dissatisfied with the final informal review and action of Worldchefs Education Committee, and requests an appeal consistent with these procedures.

Grounds for Appeal
In order for an appeal to be considered by the Certification Appeals Committee, the appeal submission must contain substantial information supporting at least one of the following grounds:

a. The candidate’s eligibility to sit for the Certification Examination(s), or other eligibility for certification, was denied incorrectly;
b. The candidate’s Certification Documentation was assessed incorrectly, or was not credited with an appropriate feedback, and as a direct result of the incorrect assessment the candidate did not receive their certification.

Content of Appeal
In order for an appeal to be considered by the Certification Appeals Committee, the appeal submission must contain the following information:

a. The identity and signature of the candidate or certificant submitting the appeal
b. A detailed explanation of the reasons and basis for the appeal, as defined and limited by Section above
c. All objections, corrections, and factual information the candidate or certificant believes to be relevant to the appeal
d. The names, addresses, telephone numbers, and email addresses, if available, of any persons with factual information relevant to the appeal, and a clear description of the factual information available from these persons; and,
e. Copies of any and all relevant documents, exhibits, or other information the candidate or certificant wants to submit in support of the appeal.

Time Period for Submitting Appeal
A candidate or certificant seeking to present an appeal must submit a written, signed appeal, consistent with the requirements of these procedures, to the Certification Appeals Committee within thirty (30) days of the date of the final action and decision of the Worldchefs Education Committee.

Appeal Deficiencies
The Certification Appeals Committee Chair may require the candidate or certificant to clarify, supplement, or amend an appeal submission.

Appeal Rejection
If the Certification Appeals Committee Chair determines that an appeal does not meet the appeal requirements or otherwise warrant further formal review, consistent with the requirements set forth in these procedures, the appeal will be rejected. The Certification Appeals Committee Chair will notify the candidate or certificant of the rejection, as well as the reason(s) for the rejection, by letter within thirty (30) days of the determination. Appeal rejection determinations are not subject to appeal.
Conditions for Closing the Appeal
An appeal will be closed, and all proceedings ended, when any of the following occurs:

a. An appeal has been resolved and decided by the Certification Appeals Committee, or the Board of Directors, and the allowable time period for the filing of an appeal under these procedures and rules has passed or lapsed; or,
b. The appeal has been withdrawn or terminated by the candidate or certificant.

To contact Worldchefs regarding an appeal, please send an e-mail to: office@worldchefs.org

Premium Partners

Electrolux Professional
Nestle Professional
Dilmah Tea
STERLING WHITE HALIBUT
VANDRIE GROUP
HUG

Global Partners

Custom Culinary
AMT The World Best Pan
Dick Knives
Koppert Cress
Les vergers Boiron
Vito
Q Industries

Corporate Partners

Andy Mannhart
Birra Morena

WORLDCHEFS COLLABORATIVE PARTNERS ...

City & Guilds
EAT
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