Individual Culinary Certification Application

Note: You must complete your application within 6 weeks, You can save your progress anytime by clicking 'Save.' at the bottom. Questions? Contact us via the Worldchefs website's contact page. We're here to help!

Note: All information and documents must be in English and there is a limit of 2 submission attempts per applicant

We use Jotform for this application, and it's fully compliant with GDPR and Data Protection policies. Click here to read more about it!

Which Certification Level you are applying for?*

Before applying make sure to go through the handbook below. It's crucial to ensure you're applying for the correct certification level:

Certified Commis Chef Handbook

Certified Sous Chef Handbook

Certified Chef De Cuisine Handbook

Certified Chef De Partie Handbook

Certified Culinary Educator Handbook

Certified Executive Chef Handbook

Certified Master Chef Handbook

Certified Master Pastry Chef Handbook

Certified Pastry Chef Handbook

Name*

First NameLast Name

Email*

example@example.com

Date of Birth*

Date

Country of Residence*

Current position / job title*

Number of years in current position*

Total number of people you supervise in the kitchen*

Total number of people you have responsibility for in the kitchen*

Total number of direct reports*

Number of years of working as an Executive Chef or equivalent*

Total number of outlets you have responsibility for*

Total number of kitchen staff across all the outlets you have responsibility for*

Number of years of professional pastry and baking experience*

Total number of pastry staff you have responsibility for*

If you have been in your current employment for less than a year, list your previous position(s) in the last 12 months including:

Name of your (past) employer*

Your Position*

Duration of employment/contract*

Name of Organization*

Address of Organization*

Street Address

Street Address Line 2

CityState / Province

Postal / Zip Code

Website of the organisation *

Overview of the organisation*

Type of cuisine the kitchen prepares*

Average Number of customers the kitchen serves per day*

Total number of staff working in the section you have responsibility for, including yourself*

Your LinkedIn Profile Link*

Please upload your CV/Resume*

Please upload a resume which clearly states your current, past work experience and education history

Employer Reference Letter*

This official document is issued by an employer and confirms that an you have worked or currently working at the company in a specific position. It typically includes details such as the employee's job title, the period of employment, and brief description of their duties. It must be signed by an authorized representative of the company.

Your Website Link (If Any)

No. of people directly reporting to you*

No. of people you are responsible in Kitchen*

Number of Years in Current Position*

Do you have the professional certification from ACF Certified Master Pastry Chef® - CMC®?*

YesNo

Do you hold Worldchefs Certified Pastry Chef certification or equivalent?*

YesNo

Your photo in work uniform*

Upload photo of yourself, in your work uniform

Simple dishes photos*

Produce and present three different SIMPLE DISHES and upload the following information for each dish:- Recipe- Close-up photo of the dish (one photo)- Photo of you, in culinary uniform, holding the dish (one photo). SIMPLE DISH refers to a menu item which requires the use of basic stocks, sauces and/or dressings and which may include soups, salads, dishes made from egg, meat, fish, vegetable or game, pastry and desserts.

Dishes based on standardized recipe photos*

Produce and present three different dishes DISHES BASED ON STANDARDISED RECIPES* and upload the following information for each dish:- Recipe- Close-up photo of the dish (one photo)- Photo of you, in culinary uniform, holding the dish (one photo). DISH BASED ON A STANDARDISED RECIPE refers to a starter, main course or dessert made up of several components which has been produced and presented using a standardised recipe created by the culinary operation.

Food Safety or HACCP*

Upload a food safety or HACCP or sanitation certification in the last five years.

Current Menu*

Upload a copy of the current menu within the culinary operation that you are employed in that you have planned and designed based on the guest profile and establishment type Note:The menu must show the culinary operation’s brand or be presented on the operation’s branded paper.

Complex Dishes Photos*

Produce and present three different COMPLEX DISHES and upload the following information for each dish:- Recipe- Close-up photo of the dish (one photo)- Photo of you, in culinary uniform, holding the dish (one photo). COMPLEX DISH refers to an appetiser, entree, main course, sauce or a hot or cold dessert which is prepared using many steps, a complex combination of ingredients and a range of cooking methods and techniques. A complex recipe is expected to be technically challenging and demonstrate advanced level of knowledge and skills both in terms of cooking as well as presentation.

Professional Reputation*

Two pieces of EVIDENCE from different sources commenting on your professional reputation as a Chef de CuisineEVIDENCE of 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). Evidence must be from the last five years.

Executive Chef Evidence*

Upload two pieces of EVIDENCE from different sources commenting on your professional reputation as an Executive Chef, Corporate Executive Chef or equivalent. EVIDENCE of 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). Evidence must be from the last five years.

Master Chef entry certification (Upload WCEC and or ACF CEC certificate)*

Upload two pieces of EVIDENCE from different sources commenting on your professional reputation as an Executive Chef, Corporate Executive Chef or equivalent. EVIDENCE of 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). Evidence must be from the last five years.

Signature Dishes*

Produce and present a starter, a main course and a dessert SIGNATURE DISH and provide a set of information for each dish:- Recipe- Close-up photo of the dish (one photo)- Photo of you, in culinary uniform, holding the dish (one photo). The signature dishes must be presented to an exceptional standard. SIGNATURE DISH refers to an original dish of an exceptional quality and standard, designed by the applicant, which has been influenced by the use of new ingredients, cooking styles, global trends in gastronomy, culinary science and customer requirements.

Master Chef Evidence*

Upload two pieces of EVIDENCE from published media commenting on your culinary excellence. The EVIDENCE from PUBLISHED MEDIA needs to demonstrate that your culinary expertise has been recognised by the industry. Evidence must be from the last five years and from different sources. 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 (e.g., Michelin starred chefs, certified Master Chefs)- Medal winner in a culinary competition which may include national, international or televised competitions- 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 (e.g., judging)- Invited keynote speaker on culinary trends at a national or international event.

Current Dessert Menu *

Upload a copy of the current dessert menu within the culinary/pastry operation that you are employed in or are the owner of that you have planned and designed based on the guest profile and establishment type. Important note: - The dessert menu must show the culinary/pastry operation’s brand or be presented on the operation’s branded paper.

Pastry, Baking and Dessert Product/Dishes*

Produce and present two different PASTRY, BAKING AND DESSERT PRODUCTS/DISHES and upload the following information for each product/dish:- Recipe- Close-up photo of the dish (one photo)- Photo of you, in culinary uniform, holding the dish (one photo). PASTRY, BAKING AND DESSERT PRODUCTS/DISHES may include a range of bread, cake, celebration cakes, pastries, morning goods, iced and cold desserts, petit fours, tea pastries, pralines/chocolates, centrepieces which could include the use of one or more of the following medium: chocolate, cooked sugar, pastillage, marzipan and specialist cravings.

Pastry, Baking and Dessert Product for Themed Event*

Produce and present one specialised pastry, baking or dessert product for a THEMED EVENT and provide the following for each product:- Purpose of the themed event- Name of the item created- Close-up photo of the specialised product (one photo)- Photo of you, in culinary uniform, holding or standing next to the specialised product (one photo). THEMED EVENT refers to birthdays, weddings, celebratory, corporate and cultural events.

Pastry Chef Evidence*

Upload two pieces of EVIDENCE from different sources commenting on your professional reputation as a pastry chef. EVIDENCE of 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). Evidence must be from the last five years.

Master Pastry Chef entry certification*

Upload qualifying entry certification

Master Pastry Chef Current Menu*

Upload a copy of the current menu(s) of the culinary/pastry operation that you are working at Important note: - The menu(s) must show the culinary/pastry operation’s brand or be presented on branded paper.

Signature Pastry, Baking and Dessert Product/Dishes*

Design, create and present two SIGNATURE PASTRY, BAKING AND DESSERT PRODUCT/DISHES and provide a set of information for each dish:- Recipe- Close-up photo of the product/dish (one photo)- Photo of you, in culinary uniform, holding the product/dish (one photo). The signature products/dishes must be presented to an exceptional standard. SIGNATURE PASTRY, BAKING OR DESSERT PRODUCT/DISH refers to an original pastry, baking or dessert product/dish of an exceptional quality and standard, designed by the applicant, which has been influenced by the use of new ingredients, cooking/baking styles, global trends in gastronomy, culinary science and customer requirements.

Pastry Centerpiece*

PASTRY CENTREPIECE refers to a decorative edible centre piece or display prepared using one or more of the following mediums: chocolate, cooked sugar, pastillage, marzipan or dead dough. For the pastry centerpiece, you are required to upload the following:- Name of the centerpiece- Reason for the centerpiece- Plan for the centerpiece- Close-up photo of the centerpiece (one photo)- Photo of you, in culinary uniform, standing next to the centerpiece (one photo).

Master Pastry Chef Evidence*

Upload two pieces of EVIDENCE from published media commenting on your expertise in pastry, baking and dessert products/dishes. The EVIDENCE from PUBLISHED MEDIA needs to demonstrate that your expertise in pastry, baking and dessert products/dishes has been recognised by the industry. Evidence must be from the last five years and from different sources. 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/pastry chefs (e.g., Michelin starred chefs, certified Master Chefs or Master Pastry Chefs)- Medal winner in a culinary/pastry competition which may include national, international or televised competitions- Awards or certification from a national or international culinary association which has a specific remit to recognise excellence in pasty, baking and dessert products/dishes- Cookery book(s) authored by the applicant- Appearance as an expert in national or international culinary shows (e.g., judging)- Invited keynote speaker on trends in pastry, baking and dessert products/dishes at a national or international event.

Extract *

Upload an extract of no more than 10 slides from a lesson/training session presentation you have prepared and delivered*. *Important notes: The presentation extract must include the following details:- Purpose (of the lesson/training session)- Context for the session (ie business/industry need). Include the following information with regards to the presentation you have uploaded:- Target audience for the lesson/training session- Group size- Planned duration of the lesson/training session- How did you ensure effective timekeeping- What delivery style(s) did you choose to use and why?- What was the outcome?- How did you check that the participants met the objectives of the session?- How did you seek feedback?- What was the feedback?- What changes, if any, have you made to future lessons/training sessions as a result of the feedback?

Video Clip*

Please provide a video clip for the dish you are submitting to briefly describe how you have produced this dish

List four actions that you do at the start of each shift in the kitchen to prepare for work*

Give an example of a guest request you had to manage.*

What was the request?- What did you do to deal with the request?- What other colleagues did you work with, if any, to manage the request?

Give an example of how you apply portion control as part of your day to day work.*

Describe why portion control is important to the business.*

Give three examples of what you do as part of your day-to-day role to ensure that you comply with food safety and health and safety requirements.*

Give an example of kitchen equipment which has built-in digital or smart technology. *

Describe what benefits this equipment would bring to the kitchen operation.

Give two different examples of sustainable practices that could be introduced in a professional kitchen to help protect the environment. The examples you give can relate to any professional kitchen, they don't need to be from the kitchen you work in.*

Types of examples may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training you have completed in the last 12 months.*

Describe how this training has helped to improve your performance in your role.

List three activities you do to ensure that you are able to meet targets set for your section?*

Give an example of how you have helped train a member of the kitchen staff.*

Role of the person you have trained- What did you train them on?- How long did you train them for?

Give an example of a guest request you had to take to your line manager. *

What was the request?- What did you do to deal with the request?- What assistance, if any, did you need to request from your line manager?

Give three examples of how you manage resources to meet budget requirements?*

Give three examples of what you do as part of your day-to-day role to ensure that your section complies with food safety and health and safety requirements.*

Give three different examples of sustainable practices that could be introduced in a professional kitchen to help protect the environment.*

The examples you give can relate to any professional kitchen, they don't need to be from the kitchen you work in. Examples may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training you have completed in the last 12 months.*

Describe how this training has helped you improve your performance.

List five key activities that you do to ensure that the team has a clear direction to enable them to deliver operational targets.*

Give an example of a complex guest request that you had to manage.*

What was the request?- What did you do to meet the request?- Did you manage to meet the customer’s expectations?

Give an example when you helped recruit a new member of staff who works in your team. This can be either an internal or external appointment.*

What did you do as part of the process to support the recruitment?

Give an example when a member of the team was underperforming and you coached them to improve performance.*

What was the issue around underperformance?- How did you coach them?- How did the coaching help them perform better in their role?

Give four examples of how you manage resources to meet budget requirements.*

Briefly describe how each helps to meet budget requirements.

Give five examples of how you ensure that your team complies with food safety and health and safety requirements.*

Give an example of a latest trend in technology which you could introduce in your kitchen.*

Describe what impact introducing this trend could have in your kitchen.

Give two examples of sustainable practices that could be introduced in the kitchen you work in to help protect the planet.*

Briefly explain how each of these practices could make the kitchen more environmentally friendly. You may use examples which have already been introduced in the kitchen you work in. Types of examples may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training you have completed in the last 12 months which has improved your working practices and/or working practices in the kitchen?*

Describe the improvements achieved, as a result of the training.

List five key activities you do to ensure that your team has a clear direction to enable them to meet the targets you set?*

Briefly describe how these are effective.

Give an example of a complex guest complaint that you had to manage.*

What was the complaint?- What did you do to resolve the complaint?- What measures did you put in place, if any, to prevent the same thing from happening again?

Give an example when you recruited and trained a new member of staff who reports directly to you. This can be either an internal or external appointment.*

What process did you follow to recruit this individual?- What induction process do you have in place?

Give three examples of how you manage the kitchen efficiently to ensure that the operation is financially sustainable.*

What process did you follow to recruit this individual?- What induction process do you have in place?

Give an example of a business idea that you have implemented to drive new business and/or improved the competitive value/positioning of the establishment.*

- What was the business idea?- How did you implement it?- What was the outcome?

Give five examples of how you ensure that your team complies with food safety and health and safety requirements.*

Give an example of a latest trend in technology which you could introduce in your kitchen.*

Describe what impact introducing this trend could have in your kitchen.

Give three examples of sustainable practices that could be introduced in the kitchen you work in to help protect the planet.*

Use examples which have already been introduced in your kitchen, if possible. > Briefly explain how each of these practices could make the kitchen more environmentally friendly. Types of examples may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training or learning you have completed in the last 12 months which has improved working practices in the kitchen.*

> Give another example of training or learning you have completed which has helped you influence the strategic direction of the business.- What training/learning did you complete?- What action(s) did you take to influence the direction of the business?

List five key activities you do to ensure that all teams in the culinary operation meet targets you set.*

Briefly describe how these are effective.

Give an example of a serious guest complaint which has been escalated to you for resolution:*

- What was the situation*?- What did you do?- What was the outcome?- What did you learn from the situation? *The situation needs to be a complex problem or a circumstance which could create a reputational or commercial risk(s) for the culinary operation.

Give an example of a situation* which you have anticipated and pro-actively addressed:*

What was the situation*?- What did you do? - What was the outcome?- What did you learn from the situation?

Give an example of a situation* which you have anticipated and pro-actively addressed:*

What was the situation*?- What did you do? - What was the outcome?- What did you learn from the situation? The situation needs to be a complex problem or a circumstance which could create a reputational or commercial risk(s) for the culinary operation.

Provide an overview of a strategy you have implemented to improve staff retention across the culinary operation.*

Explain how this strategy has helped retention.

Give five examples of how you ensure that the revenue plan for the culinary operation is delivered and meets the strategic targets set by the business.*

Provide a brief explanation for each example.

Give an example of a business idea that you have implemented to help improve the financial performance and profitability of the outlets:*

What was the business idea?- How did you implement it?- What was the outcome?

Briefly explain how you use guest profiling to help drive new business for the establishment:*

Explain how you analyse guest profiles across the outlets (characteristics which describe the type ofguests who visit the outlets) > Explain how you use the guest profile analysis to make decisions regarding guest service > Explain how you use guest profiling to help drive new business for the outlets.

List four key activities that you carry out, as part of your role, to ensure the outlets are compliant with food safety and health and safety requirements.*

For each activity listed, briefly explain why the activity is important.

Give an example of a non-compliance issue that you had to address across the outlets you are responsible for:*

What was the non-compliance issue?- What key actions did you take to address the non-compliance?

List the key devices/software you use as part of your role.*

Briefly explain how each of these help you drive the business performance of the culinary operation.

Give two examples of key barriers a hospitality establishment may need to overcome to establish sustainable practices in the kitchen operations.*

Outline how the these barriers could be overcome. Sustainable practices may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training or learning you have completed in the last 12 months which has improved working practices in the kitchen.*

Give another example of training or learning you have completed which has helped you influence the strategic direction of the business:- What training/learning did you complete?- What action(s) did you take to influence the direction of the business?

List five key activities that you do to ensure that the pastry section has a clear direction to enable them to deliver operational targets.*

Briefly describe how these activities are effective.

Give an example of a guest request that you had to manage within the pastry section:*

- What was the request?- What did you do to meet the request?- Did you manage to meet the customer’s expectations?

Give an example when you helped recruit a new member of staff who works in the kitchen. This can be either an internal or external appointment.*

What did you do as part of the process to support the recruitment?

Give an example when a team member was underperforming and you coached them to improve performance.*

What was the issue around underperformance?- How did you coach them?- How did the coaching help them perform better in their role?

Give four examples of how you contribute to revenue planning and cost control for the pastry section to ensure that it meets the strategic targets set by the business?*

Give five examples of how you ensure that the pastry section complies with food safety and health and safety requirements?*

Give an example of a latest trend in technology which you could introduce in the pastry section.*

Explain what impact introducing this trend could have in the pastry section.

Give two examples of sustainable practices that could be introduced in the kitchen you work in to help protect the planet.*

Briefly explain how each of these practices could make the kitchen more environmentally friendly. You may use examples which have already been introduced in the kitchen you work in. Types of examples may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training or learning you have completed in the last 12 months which has improved working practices in the pastry section.*

Give an example of training or learning you have completed which has helped you influence the strategic direction of the pastry operation.- What training/learning did you complete?- What action(s) did you take to influence the direction of the pastry operation?

For each of the signature dishes you have prepared and submitted a photo of, list the following:- Name of the dish- Type and name of the beverage selected to accompany the signature dish- Reason(s) for the choice of beverage selected- Country/region, year and wine producer, if the beverage selected to accompany the dessert signature dish is wine.*

Give an example of training or learning you have completed in the last 12 months.*

Briefly describe how this has influenced your performance at work.

Give two examples of how you have disseminated your skills and knowledge to others and describe for each:- What was the activity?- How did the activity impact on participants’ culinary ability and/or career progression?- How has the activity helped you improve your own working practices?*

List five key activities you doe to ensure that the pastry section meets targets you set.*

Briefly describe each activity.

Give an example when you recruited and trained a new member of staff who reports directly to you. This can be either an internal or external appointment.*

What process did you follow to recruit this individual?- What induction did you do?

Give an example of a change you have made to the pastry menu to help improve the financial performance and profitability of the operation:*

What was the change?- How did you implement it?- What was the outcome?

Give two examples of sustainable practices that could be introduced in the kitchen you work in to help protect the planet.*

Briefly explain how each of these practices could make the kitchen more environmentally friendly. You may use examples which have already been introduced in the kitchen you work in. Types of examples may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training or learning you have completed in the last 12 months.*

Briefly describe how this has influenced your performance at your work.

Give two examples of how you have disseminated your skills and knowledge to others and describe for each:What was the activity?- How did the activity impact on participants’ pastry skills and/or career progression?- How has the activity helped you improve your own working practices?*

How do you identify and respond to individual learner needs when planning lessons/training sessions?*

Give two examples of how you have evaluated lessons/training sessions you have delivered:*

What was each lesson/training session about?- What method(s) did you use to evaluate each lesson/training session?- What was the outcome of your evaluation?- What improvements have you made as a result?

Describe the processes you use to assess learners’ work.*

Give an example of how you have supported learner to help them improve their performance.*

What was the coaching need?- What did you do to support the learner?- What was the outcome?

Give an example of a creative or innovative approach you have taken in developing or delivering a lesson/training session:*

What was the innovation?- How did you implement it?- What was the outcome?

Give one example of how you have overcome a resource/financial constraint when delivering lessons/training sessions:*

What was the constraint?- What measures did you take?- What was the outcome of the measures taken?

How do you ensure that you incorporate the latest food safety and health and safety requirements in your lesson/training sessions?*

Give an example of a latest trend in technology which you could introduce in your lessons/training sessions.*

What is the trend?- What impact it could have?

Give two examples of sustainable practices that could be applied when planning or delivering sessions.*

Explain how each of these examples could contribute to protecting the environment. Types of examples may include:- Reducing waste- Recycling waste/packaging- Economic use of power and electricity- Consideration of carbon footprint: the environmental impact of getting goods to the establishment (eg food miles)- Consideration of animal welfare.

Give an example of training or learning you have completed in the last 12 months which has improved your teaching/training practices.*

What training/learning did you complete?- How has the training/learning helped improved your teaching/training practices?

Describe how you maintain your knowledge and skills in culinary arts.*

Additional Text Field*

Please add anything additional you'd like to add

Additional File Upload*

Please add any additional files you'd like to upload

Discount/Coupon Code

My Products*

GBPWorldchefs Global Culinary Certification

Amount to be paid

Worldchefs Global Culinary Certification

Part 1: About You

Part 2: Employment Details & Background

Part 3: Upload Evidence & Other Information

Part 4: Payment