Worldchefs Definitions


Master Chef - WCMC

Beverage refers to alcoholic and non-alcoholic drinks including water, soft and carbonated drinks, fruit or vegetable juices, hot drinks and wine.

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Disseminate your skills and knowledge to others refers to sharing own skills and knowledge with others in a variety of ways which may include delivering training courses, giving practical demonstrations, coaching and mentoring others and writing editorials.

Exceptional standard refers to the balance of the dish (combination and quality of the ingredients, taste, flavours, degree of cooking), portion size, presentation and style of service.

Executive chef or equivalent refers to positions which are comparable to (or above) an executive chef or corporate executive chef in terms of responsibilities, duties as well as the culinary, professional and management skills.

Professional development activities ensure skills and knowledge remain current and reflect the latest culinary techniques and trends. Professional development activities include workshops, seminars, conferences, culinary courses, culinary competitions, mentoring, research and development work.

Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example Worldchefs endorsed competitions).

Professional reputation for culinary excellence is the recognition of culinary excellence through published media.

Published media may include, but is not limited to:
* Articles or online reviews by food writers representing a national or international newspaper or review organisation
* Reviews by internationally recognised chefs (eg Michelin starred chefs, certified Master Chefs)
* Medal winner in a national or international professional culinary competition which may include television shows
* Awards or certification from a national or international culinary association which has a specific remit to recognise culinary excellence
* Cookery book(s) authored by the applicant
* Appearance as a culinary expert in national or international culinary shows
* Invited keynote speaker on culinary trends at a national or international event.

Recipe here refers to complex recipes which use many steps, numerous utensils and complex combinations of ingredients, quantities, methods, timing and cooking, where applicable, which are required to produce and present a given a complex dish.

Signature dishes refer to original dishes of an exceptional quality and standard which are influenced by the use of new ingredients, cooking styles, global trends in gastronomy, culinary science and customer requirements.

Entry certification Worldchefs Certified Executive Chef certificate or alternative evidence.

Alternative evidence Alternative evidence include one of the following:
* Gold medal in a global culinary competition selected by Worldchefs for exemption: Bocuse D’or, Global Chef Challenge, Culinary Olympics (IKA) or Culinary World Cup
* Master Chef certification (ie certification programme where the candidate is awarded a Master Chef title)
* Other certification accepted as equivalent to Worldchefs Certified Executive Chef: American Culinary Federation Certified Executive Chef (CEC) level.


Master Pastry Chef - WCMPC

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Disseminate your skills and knowledge to others refers to sharing own skills and knowledge with others in a variety of ways which may include delivering training courses, giving practical demonstrations, coaching and mentoring others and writing editorials.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Executive pastry chef or equivalent refers to positions which are comparable to (or above) an executive pastry chef or corporate executive pastry chef in terms of responsibilities, duties as well as the culinary, professional and management skills.

Pastry centrepiece refers to a decorative edible centerpiece or display prepared using one or more of the following mediums: chocolate, cooked sugar, pastillages, marzipan or dead dough.

Recipe here refers to complex recipes which use many steps, numerous utensils and complex combinations of ingredients, quantities, methods, timing and cooking, where applicable, which are required to produce and present a given a complex dish.

Professional development activities ensure skills and knowledge remain current and reflect the latest culinary techniques and trends. Professional development activities include workshops, seminars, conferences, culinary courses, culinary competitions, mentoring, research and development work.

Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example Worldchefs endorsed competitions).

Entry certification Worldchefs Certified Executive Chef certificate or alternative evidence.

Signature pastry, baking and dessert products/dishes refer to original products/dishes of an exceptional quality and standard which are influenced by the use of new ingredients, cooking/baking styles, global trends in gastronomy, culinary science and customer requirements.

Exceptional standard refers to the combination and quality of the ingredients, taste, flavours, degree of baking or cooking, portion size, artistic presentation and style of service.

Professional reputation for excellence is the recognition of excellence in pastry, baking and dessert products/dishes through published media.

Published media may include, but is not limited to:
* Articles or online reviews by food writers representing a national or international newspaper or review organisation
* Reviews by internationally recognised chefs (eg Michelin starred chefs, certified Master Chefs)
* Medal winner in a national or international professional culinary/pastry competition which may include television shows
* Awards or certification from a national or international culinary/pastry association which has a specific remit to recognise culinary/pastry excellence
* Cookery book(s) authored by the applicant
* Appearance as a culinary expert in national or international culinary/pastry shows
* Invited keynote speaker on culinary/pastry trends at a national or international event.

Alternative evidence Alternative evidence include one of the following:
* Gold medal in a global culinary competition selected by Worldchefs for exemption: Bocuse D’or, Global Chef Challenge, Culinary Olympics (IKA) or Culinary World Cup
* Master Pastry Chef certification (ie certification programme where the candidate is awarded a Master Chef title)
* Other certification accepted as equivalent to Worldchefs Certified Pastry Chef: American Culinary Federation Certified Executive Pastry Chef (CEC) level.


Culinary Educator - WCCE

Assess learners’ work refers to marking, observation, evaluation and feedback of the learner’s skills and knowledge, in line with organisational quality assurance processes and procedures. Learners’ work should be assessed against the criteria set out within the programme.

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Learner refers to a student, pupil, scholar, trainee, apprentice or participant who is under the instruction from a culinary educator.

Learning needs refers to specific learning needs such as a disability or health problem which may impact on learners’ ability to succeed unless reasonable adjustment is made to remove barriers to success. It also refers to identifying the appropriate level of programme that meets the learners’ needs.

Learning objectives refer to achievement of a qualification and individual learning goals set by the learner.

Professional development activities refer to workshops, seminars, conferences, culinary courses, culinary competitions and mentoring to develop new and update existing skills and knowledge in areas such as, but not limited to, and safety in the workplace, food safety, food service technologies (baking, pastry and dessert production and service equipment available to the modern chef) and teaching, learning and educational philosophies (theories on learning behaviour) and lesson delivery methods including the use of technology in the classroom.

Witness The candidate’s line manager or a person in a position above with direct knowledge of the candidate’s culinary and professional skills. The witness completed the witness testimony to confirm that candidate meets the requirements for certification at the chosen level.

Witness testimony refers to a form completed by your witness which confirms that you have demonstrated the technical skills and knowledge set as the benchmark for certification at level you have chosen to apply for.

Scheme of work or delivery plan is an overview of how a culinary programme will be delivered. It outlines the structure and content of the course and will include times and dates for the duration of the programme.

Lesson plan must include the title and anticipated outcome of the session, the class/group size, any specific individual learning needs, resources and learner and tutor activities.


Executive Chef - WCEC

Budget refers to food costs and other costs directly associated with areas of responsibility.

Customer profile refers to the age, gender, ethnicity, culture, religion and dietary preferences of customers.

Complex dishes include appetisers, entrees, main courses, sauces, hot and cold desserts which require the use of complex recipes, methods and techniques.

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Customer profile refers to the age, gender, ethnicity, culture, religion and dietary preferences of customers.

Declaration of business ownership refers to the form you are required to complete if you are the owner of the culinary operation. The declaration form is to be used instead of the witness testimony.

Equivalent refers to positions which are comparable to (or above) an executive chef or corporate executive chef in terms of responsibilities, duties as well as the culinary, professional and management skills.

Executive chef or equivalent refers to positions which are comparable to (or above) an executive chef or corporate executive chef in terms of responsibilities, duties as well as the culinary, professional and management skills.

Documentary evidence may include peer reviews, feedback from customers or senior staff or success in competitions (for example Worldchefs endorsed competitions).

Kitchen staff may include sous chefs, chef de parties', commis chefs' and other kitchen support staff. Kitchen support staff may include stewards, kitchen porters, cleaners and still room staff.

Legal and regulatory requirements may include, as required by the country’s law, food safety regulations, including HACCP system, food hygiene, occupational health and safety, first aid, emergency response, fire safety and employment law.

Original refers to creative ways of combining new and existing ingredients, creating new flavours and styles of presentation, exploring new tastes, applying new culinary techniques and trends.

Performance relates to technical ability and interpersonal skills and behaviour, teamwork, motivation, professionalism, punctuality and timekeeping and other requirements set by the organisation.

Procuring or procurement of ingredients and supplies refers to the selection of reputable suppliers and to the acquisition of food and non-food supplies and equipment from approved suppliers.

Professional development activities refer to workshops, seminars, conferences, culinary courses, culinary competitions and mentoring to develop new and update existing skills and knowledge in areas such as, but not limited to, and safety in the workplace, food safety, food service technologies (baking, pastry and dessert production and service equipment available to the modern chef) and teaching, learning and educational philosophies (theories on learning behaviour) and lesson delivery methods including the use of technology in the classroom.

Professional development of the kitchen staff refer to supporting and encouraging staff to attend and participate in workshops, seminars, conferences, culinary courses, culinary competitions and mentoring to develop new and update existing skills and knowledge.

Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example Worldchefs endorsed competitions).

Recipe here refers to complex recipes which use many steps, numerous utensils and complex combinations of ingredients, quantities, methods, timing and cooking, where applicable, which are required to produce and present a given a complex dish.

Witness The candidate’s line manager or a person in a position above with direct knowledge of the candidate’s culinary and professional skills. The witness completed the witness testimony to confirm that candidate meets the requirements for certification at the chosen level.

Witness testimony refers to a form completed by your witness which confirms that you have demonstrated the technical skills and knowledge set as the benchmark for certification at level you have chosen to apply for.


Chef de Cuisine - WCCC

Budget refers to food costs and other costs directly associated with areas of responsibility.

Complex dishes include appetisers, entrees, main courses, sauces, hot and cold desserts which require the use of complex recipes, methods and techniques.

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Customer profile refers to the age, gender, ethnicity, culture, religion and dietary preferences of customers.

Declaration of business ownership refers to the form you are required to complete if you are the owner of the culinary operation. The declaration form is to be used instead of the witness testimony.

HACCP refers to Food Safety Management systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Kitchen staff may include sous chefs, chef de parties’, commis chefs’ and other kitchen support staff. Kitchen support staff may include stewards, kitchen porters, cleaners and still room staff.

Maintain your professional reputation refers to actions taken to ensure skills and knowledge remain current and reflect the latest culinary techniques and trends.

Methods of food production include storing, butchery, cooking, baking, chilling, holding and reheating cold and hot foods.

Original refers to creative ways of combining new and existing ingredients, creating new flavours and styles of presentation, exploring new tastes, applying new culinary techniques and trends.

Performance relates to technical ability and interpersonal skills and behaviour, teamwork, motivation, professionalism, punctuality and timekeeping and other requirements set by the organisation.

Procuring/procurement of ingredients and supplies refers to the selection of reputable suppliers and to the acquisition of food and non-food supplies and equipment from approved suppliers.

Professional development activities ensure skills and knowledge remains current and reflects the latest culinary techniques and trends. Professional development activities include workshops, seminars, conferences, culinary courses, culinary competitions and mentoring.

Professional development of the kitchen staff refer to supporting and encouraging staff to attend and participate in workshops, seminars, conferences, culinary courses, culinary competitions and mentoring to develop new and update existing skills and knowledge.

Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example WACS endorsed competitions).

Recipes here refers to complex recipes which use many steps, numerous utensils and complex combinations of ingredients, quantities, methods, timing and cooking, where applicable, which are required to produce and present a given a complex dish.

Witness The candidate’s line manager or a person in a position above with direct knowledge of the candidate’s culinary and professional skills. The witness completed the witness testimony to confirm that candidate meets the requirements for certification at the chosen level.

Witness testimony refers to a form completed by your witness which confirms that you have demonstrated the technical skills and knowledge set as the benchmark for certification at level you have chosen to apply for.


Pastry Chef - WCPC

Budget refers to food costs and other costs directly associated with areas of responsibility.

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Customer needs refers to the requirements set by the customer for their pastry, baking and dessert products.

Declaration of business ownership refers to the form you are required to complete if you are the owner of the pastry operation. The declaration form is to be used instead of the witness testimony.

Head pastry chef (or equivalent) refers to positions which are comparable to (or above) a pastry chef, as defined by Worldchefs in the requirements for the Worldchefs Certified Pastry Chef, corporate pastry chef or executive pastry chef in terms of responsibilities, duties as well as the pastry, professional and management skills.

HACCP refers to Food Safety Management systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Maintain your professional reputation refers to actions taken to ensure skills and knowledge remain current and reflect the latest culinary techniques and trends.

Original refers to creative ways of combining new and existing ingredients, creating new flavours and styles of presentation, exploring new tastes, applying new culinary and baking techniques and trends.

Pastry staff refers to master pastry chef, pastry chef, baker, chocolatier, confectioner and kitchen pastry support staff such as stewards, kitchen porters, cleaners and still room staff.

Pastry, baking and dessert products may include a range of bread, cake, celebration cakes, pastries, morning goods, iced and cold desserts, petit fours, tea pastries, pralines/chocolates, centre pieces which could include the use of one or more of the following medium: chocolate, cooked sugar, pastillage, marzipan and specialist cravings.

Performance relates to technical ability and interpersonal skills and behaviour, teamwork, motivation, professionalism, punctuality and timekeeping and other requirements set by the organisation.

Procuring/procurement of ingredients and supplies refers to the selection of reputable suppliers and to the acquisition of food and non-food supplies and equipment from approved suppliers.

Professional development activities ensure skills and knowledge remains current and reflects the latest culinary techniques and trends. Professional development activities include workshops, seminars, conferences, culinary courses, culinary competitions and mentoring.

Professional development of the pastry staff refer to supporting and encouraging staff to attend and participate in workshops, seminars, conferences, culinary courses, culinary competitions and mentoring to develop new and update existing skills and knowledge.

Professional reputation is the recognition of excellence through peer reviews, feedback from customers or senior staff or success in competitions (for example WACS endorsed competitions).

Recipes refer to recipes which use many steps and levels of complexity, numerous utensils and combinations of ingredients, quantities, methods, timing and baking techniques.

Themed events may include birthdays, weddings, celebratory, corporate and cultural events.

Witness The candidate’s line manager or a person in a position above with direct knowledge of the candidate’s culinary and professional skills. The witness completed the witness testimony to confirm that candidate meets the requirements for certification at the chosen level.

Witness testimony refers to a form completed by your witness which confirms that you have demonstrated the technical skills and knowledge set as the benchmark for certification at level you have chosen to apply for.


Sous Chef - WCSC

Creatively refers to styles of presentation which reflect new culinary techniques, trends and/or use of crockery.

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Dishes include appetisers, entrees, main courses, sauces, hot and cold desserts.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

HACCP refers to Food Safety Management systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Kitchen staff refers to chef de parties’, professional cooks/commis chefs and other kitchen support staff which may include stewards, kitchen porters, cleaners and still room staff.

Lead kitchen staff by example refers to the ability to motivate a group of professional cooks/commis chefs and other kitchen support staff under their supervision, provide direction and support to members of the team and be a role model by achieving goals in a timely manner with due planning, delegating and managing work effectively.

Manage the application of HACCP refers to making judgements, reporting findings to supervisor, implementing appropriate corrective actions.

Methods of food production include storing, butchery, cooking, baking, chilling, holding and reheating cold and hot foods.

Problems are situations that may occur within the culinary operation in relation to staffing, kitchen operations, service, food safety, quality and standards of materials which need to be dealt with and resolved.

Procuring/procurement of ingredients and supplies refers to the selection of reputable suppliers and to the acquisition of food and non-food supplies and equipment from approved suppliers.

Professional development activities refer to workshops, seminars, conferences, culinary courses, culinary competitions and mentoring.

Professional development needs refers to the acquisition of skills and knowledge within the culinary profession which may include updating cookery skills and techniques, understanding and applying food technologies, understanding new developments and/or equipment in cookery and IT, modern cooking and/or baking skills, culinary trends, presentations, product knowledge, the legal and organisational requirements of the culinary operation including occupational health and safety such as food safety, first aid and fire safety, the development of soft skills such as communication, management, leadership and presentation.

Professional development of the kitchen staff refers to supporting, encouraging, mentoring and training staff, formally or informally, to develop new and/or to update existing skills and knowledge.

Recipe here refers to complex recipes which use many steps, numerous utensils and complex combinations of ingredients, quantities, methods, timing and cooking, where applicable, which are required to produce and present a given a complex dish.

Witness The candidate’s line manager or a person in a position above with direct knowledge of the candidate’s culinary and professional skills. The witness completed the witness testimony to confirm that candidate meets the requirements for certification at the chosen level.

Witness testimony refers to a form completed by your witness which confirms that you have demonstrated the technical skills and knowledge set as the benchmark for certification at level you have chosen to apply for.


Chef de Partie - WCCP

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Dishes include appetisers, entrees, main courses, sauces, hot and cold desserts.

Equipment refers to kitchen knives and other utensils; stoves, ovens, steamers, mixing machines and other types of general food production equipment.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Kitchen staff refers to chef de parties’, professional cooks/commis chefs and other kitchen support staff which may include stewards, kitchen porters, cleaners and still room staff.

Lead kitchen staff by example refers to the ability to motivate a group of professional cooks/commis chefs and other kitchen support staff under their supervision, provide direction and support to members of the team and be a role model by achieving goals in a timely manner with due planning, delegating and managing work effectively.

Methods of food production include storing, cooking, baking, chilling, holding and reheating.

Mise en place refers to the basic preparatory work that is required in order to complete further cooking, baking tasks and presentation.

Problems are situations that may occur within the culinary operation in relation to staffing, kitchen operations, service, food safety, quality and standards of materials which need to be dealt with and resolved.

Professional development activities refer to on-the- job training, workshops, seminars, conferences, culinary courses, culinary competitions and mentoring.

Professional development needs refers to the acquisition of skills and knowledge within the culinary profession which may include updating cookery skills and techniques, understanding and applying food technologies, understanding new developments and/or equipment in cookery and IT, modern cooking and/or baking skills, culinary trends, presentations, product knowledge, the legal and organisational requirements of the culinary operation including occupational health and safety such as food safety, first aid and fire safety, the development of soft skills such as communication and teamwork.

Standardised recipes are recipes determined by the culinary operation which set out specific ingredients, quantities, methods, timing and techniques used to produce and present dishes.

Witness The candidate’s line manager or a person in a position above with direct knowledge of the candidate’s culinary and professional skills. The witness completed the witness testimony to confirm that candidate meets the requirements for certification at the chosen level.

Witness testimony refers to a form completed by your witness which confirms that you have demonstrated the technical skills and knowledge set as the benchmark for certification at level you have chosen to apply for.

Standard operational procedures (SOP) refer to activities specified to own working environment which may be written or implicit.

Cooking stations refer to sections of the kitchen involved in food preparation, cooking and service.

Methods of food production include storing, cooking, baking, chilling, holding and reheating.

Professional development activities refer to workshops, seminars, conferences, culinary courses, culinary competitions and mentoring.

Professional attitude and behaviour refers to respect for others, effective interpersonal and communication skills, having a positive attitude towards work, pride, integrity and honesty.

Professional appearance refers to the appropriate wearing of professional culinary uniforms as determined by the country’s specific professional standards. Uniform must include hair covering such as a hair net, cap, hat; jacket; pants/trousers; socks or stockings and hard leather and safety shoes. Modifications to the culinary uniform can be made in recognition of religious or cultural beliefs. Professional appearance also refers to personal hygiene as determined by the country’s specific professional standards.


Professional Cook (Commis Chef)

Cooking methods refer to the various ways of using cookery skills including sautéing, pan-frying, deep frying, boiling, poaching, steaming, baking, roasting and grilling.

Current HACCP or Food Safety or Sanitation certificate is a document achieved in the last five years on completion of a formal assessment which confirms that you have demonstrated the skills and knowledge required to consistently ensure effective food safety.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

Equipment refers to kitchen knives and other utensils; stoves, ovens, steamers, mixing machines and other types of general food production equipment.

HACCP or Food Safety or Sanitation unit(s) or module(s) achieved as part of a formal culinary training programme may also be accepted instead of a separate certificate provided that the programme was completed in the last five years.

HACCP refers to Food Safety Management Systems based on the principles of Hazard Analysis Critical Control Point according to appropriate directives or regulations.

Mise en place refers to the basic preparatory work that is required in order to complete further cooking, baking tasks and presentation.

Professional development activities refer to on-the- job training, workshops, seminars, conferences, culinary courses, culinary competitions and mentoring.

Professional development needs refers to the acquisition of skills and knowledge within culinary profession which may include updating cookery skills and techniques, understanding and applying food technologies, understanding new developments and/or equipment in cookery and IT, modern cooking and/or baking skills, culinary trends, presentations, product knowledge, the legal and organisational requirements of the culinary operation including occupational health and safety such as food safety, first aid and fire safety, the development of soft skills such as communication and teamwork.

Recipe must include the name of the dish, ingredients, directions, cooking methods and equipment.

Simple dishes include stocks, mother and base sauces, soups, salads, salad dressings, egg, meat, fish, vegetable and game cookery, pastry and dessert.

Witness The candidate’s line manager or a person in a position above with direct knowledge of the candidate’s culinary and professional skills. The witness completed the witness testimony to confirm that candidate meets the requirements for certification at the chosen level.

Witness testimony refers to a form completed by your witness which confirms that you have demonstrated the technical skills and knowledge set as the benchmark for certification at level you have chosen to apply for.

Professional attitude and behaviour refers to respect for others, effective interpersonal and communication skills, a positive attitude to work, pride, integrity and honesty.

Professional appearance refers to the appropriate wearing of professional culinary uniforms as determined by the country's specific professional standards. Uniform must include hair covering such as a hair net, cap, hat; jacket; pants/trousers; socks or stockings and hard leather and safety shoes. Modifications to the culinary uniform can be made in recognition of religious or cultural beliefs.
Professional appearance also refers to personal hygiene as determined by the country's specific professional standards.

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