Fast Track Applications

Fast Track Certification

The FAST TRACK route allows qualified candidates to become automatically eligible for the Worldchefs Global Culinary Certification. In just a few simple steps, candidates can make their existing qualifications go global! Please make sure that you have read the Terms and Conditions before submission.
Fast Track Certification is available to those who successfully completed one of the specific culinary programmes

Condition: Applicants who graduated more than six months before the date of their fast track application must be currently employed in the industry as Professional Cook / Commis Chef or Chef de Partie and must provide detailed evidence of their current employment.

Retrospective Certification awarding is available to students who have successfully completed culinary Programmes within the previous 2 years prior to mapping of their Programmes.
Note: Please select any of the below
Please select your school*
Please select your association*
Please select employer partner*
We're sorry, it seems you are not eligible for the Fast Track Certification. Please click here to explore the Individual Certification option.
Cilantro Culinary Academy Programs*

City & Guilds Level 2 IVQ Diploma in Food Preparation and Cooking (Culinary Arts or Patisserie)City & Guilds Level 3 Advance Diploma in Food Prep & Cookery Supervision – Commis Chef level
Hospitality Industry Training and Development Centre, Hong Kong - HTI Programs*

Culinary Art Degree (18-month programme) Commis Chef
Kai Ping Culinary School, Taiwan Programs*

Certificate and Diploma in Culinary Arts - Commis Chef Level, Culinary Arts Diploma
College of Tourism & Hotel Management, Pakistan - COTHM Programs*

Certificate in Professional Baking (CPB) GraduateDiploma in lnternational Culinary Arts - Commis Chef and Chef de Partie Level
KDU University College, Malaysia Programs*

Diploma in Culinary Arts and bachelor’s in culinary management – Commis Chef Level
Berjaya University, Malaysia Programs*

Diploma in Culinary ArtsCity & Guilds Level 2 IVQ Diploma in Food Preparation and Cooking (Culinary Arts or Patisserie)City & Guilds Level 3 Advance Diploma in Food Prep & Cookery Supervision – Chef de PartieDegree in Culinary Arts – Chef de Partie
International Institute of Culinary Arts, New Delhi - IICA Programs*

Diploma in Patisserie, Diploma in Professional Cookery • Commis Chef Level
International School for Culinary Arts and Hotel Management, Philippines (ISCAHM) Programs*

Diploma in Pastry and Bakery Arts and Kitchen ManagementDiploma in Culinary Arts and Kitchen Management with Australian Certificate III in Commercial Cookery - Commis Chef Level
Karachi Culinary Institute Programs*

One Year Food and beverage Programme – Commis Chef
Lyceum of the Philippines Laguna/ LPU Culinary Institute - Philippines Programs*

Bachelor of Science in International Hospitality Management with Specialization in Cruise line Operations in Culinary Arts - Chef de Partie LevelProfessional Diploma in International Culinary Arts and Kitchen Management - Chef de Partie Level.Associate in International Hospitality Management with Specialization in Culinary Arts and Kitchen Operations - Commis Chef Level.Bachelor of Science in International Hospitality Management with Specialization in Culinary Arts and Kitchen Operations - Chef de Partie Level
ASK Institute of Hospitality Management and Culinary arts – Bangalore India Programs*

BA in Culinary Arts - Chef de PartireMaster Diploma in Culinary Arts and PatisserieCommis Chef
South Metropolitan TAFE - Western Australia Programs*

SIT30816 Certificate III in Commercial Cookery - COMMIS CHEF LEVEL - 12 months for full time students Plus 3-year apprenticeship
KDU - Penang University College - Malaysia Programs*

DIPLOMA IN PROFESSIONAL CHEF TRAINING 28 months - Commis chef and Chef de Partie Levels
Bangalore Culinary Academy - India Programs*

Level 2 Diploma in Food Preparation & Cooking (Culinary Arts)Level 2 Diploma in Food Preparation & Cooking (Patisserie)Commis Chef and Chef de Partie
Global Culinary and Hospitality Academy Philippines Programs*

Superior Diploma or Certificate II in Culinary, Baking & Pastry Arts, International and Modern Cuisines - Chef de Partie LevelGrand Diploma in Professional Culinary, Baking and Pastry Arts - Commis Chef Level
Eastern Mediterranean University Northern Cyprus Programs*

Gastronomy and Culinary Arts: Bachelor of Science Degree Commis Chef Level
Apicius - Florence University of the Arts, Italy Programs*

Culinary Art/ Sous Chef and Food Management Operator, Certificate – Commis ChefMaster in Italian Cuisine – 2-year programme Chef de Partie
DATA, Greece Programs*

Certificate in Professional Cookery, Pastry and Bakery - Commis Chef Level
Chef’s Table Culinary Academy - Turkey Programs*

Certificate Professional Cook - Commis Chef Level
EKS Culinary Academy Istanbul Turkey Programs*

Professional Culinary Arts Certificate Programme - Commis Chef Level
Chefs Training and Innovations Academy (CTIA), South Africa Programs*

City & Guilds Level 2 IVQ Diploma in Food Preparation and Cooking (Culinary Arts) – Commis Chef Level
International Centre for Culinary Arts ICCA - Dubai, United Arab Emirates Programs*

City & Guilds Level 2 IVQ Diploma in Food Preparation (Culinary Arts/ Patisserie) – Commis Chef Level
Royal Academy of Culinary Arts - Jordan Programs*

2-year Diploma in Culinary Arts – Commis Chef
HTA School of Culinary Art - South Africa Programs*

Su2-year’s Level 2 Diploma in Food Preparation and Cooking - Chef de Partie level
Instituto Superior Tecnologico de Arte Culinario de Guayaquil, Ecuador - ISAC Programs*

Culinary Arts and Food Service Administration programme - Commis Chef Level
Culinary Trainer School - Ecuador Programs*

Professional Cookery for Chefs 30-month programme + Internship - Chef de Partie Level
Humber College, Canada Programs*

Culinary Management Diploma Apprentice Cook • Dual Diploma – Commis Chef
Auguste Escoffier School of Culinary Arts Programs*

Culinary Arts Diploma – Commis ChefEscoffier Online Culinary Arts Fundamentals (Certificate) Commis Chef
Applicants must be working at or above the level they have been certified for, at the time of application for the equivalent Worldchefs level.
American Culinary Federation - ACF Programs*

Certified Culinarian® - CC® - Worldchefs Commis ChefCertified Executive Chef® - CEC® - Worldchefs Executive ChefCertified Sous Chef ® - CSC® - Worldchefs Sous ChefCertified Master Chef® - CMC® - Worldchefs Master ChefCertified Executive Pastry Culinarian ® CEPC® - Worldchefs Pastry Chef
Applicants must be working at or above the level they have been certified for, at the time of application.
Indian Federation of Culinary Associations - IFCA Programs*

Certified Culinarian® - CC®Certified Culinarian® - CC®Certified Chef de Cuisine® - CC®Certified Sous Chef ® - CSC®Certified Master Pastry Chef ®Certified Master Chef® - CMC®Certified Executive Pastry Culinarian ® CEPC®
Applicants must be working at or above the level they have been certified for in this Certification and Designation Programme at the time of application.
South African Chefs Association – SACA Programs*

Certified CookCertified Chef de PartieCertified Sous ChefCertified Head Chef
Shanghai Disney Resort Training Programmes Programs*

Shanghai Disney Culinary Training Programme for Worldchefs Chef de Partie LevelShanghai Disney Culinary Internship Training for Worldchefs Commis Chef Level
Culinary Solutions Ltd Programs*

Applicants must be working at or above the level they have been certified at for this Certification level
Rouxbe On-Line Culinary School Training programmes Programs*

Rouxbe Culinary Foundations Level 1 and Level 2, or approved equivalent courses by hours, including Professional Cook CertificationProfessional Plant-Based Certification mapped and approved Rouxbe training Programmes - (Specific Programme to be identified by Rouxbe)Certified Professional Cook / Commis ChefCertified Chef de Partie
Name*

First NameLast Name
Email*
example@example.com
Phone Number*
Please enter a valid phone number.
Date of Birth*
Nationality*
Country of Residence*
Certification Level Applying For*

Worldchefs Certified Master Chef (WCMC)Worldchefs Certified Master Pastry Chef (WCMPC)Worldchefs Certified Culinary Educator (WCCE)Worldchefs Certified Executive Chef (WCEC)Worldchefs Certified Chef de Cuisine (WCCC)Worldchefs Certified Pastry Chef (WCPC)Worldchefs Certified Sous Chef (WCSC)Worldchefs Certified Chef de Partie (WCCP)Worldchefs Certified Professional Cook (Commis Chef)
Date of receiving qualifying certificate*
Qualifying certificate received from*
Please upload the certificates that indicates your qualification for FAST TRACK Application. Please see the list of FAST TRACK Certified programs here - https://bit.ly/2SStW2a
Upload qualifying certificate here *

Cancelof
Tell us about you and where you work
Number of years in the current position*
If the duration is less than a year and enter the number of months
Total number of years of professional cooking experience*
If the duration is less than a year and enter the number of months
Name of the organization you work for or own*
Website address of the organization you work for or own*
Number of culinary outlet(s) you have responsibility for*
If the duration is less than a year and enter the number of months
Total number of kitchen staff across the outlet(s) you have responsibility for*
If the duration is less than a year and enter the number of months
Total number of direct reports*
If the duration is less than a year and enter the number of months
Managing and maximizing the guest satisfaction
Briefly explain how you monitor guest feedback*
Explain how you use this information to maximize guest satisfaction and to improve the reputation of culinary operation*
List 3 most important activities you undertake to build guest relationship which help you develop increased loyalty and drive business, briefly explain how these activities help you develop increased loyalty and drive business *
Promoting Sustainability
Give 2 examples of sustainable practices that you have introduced in the culinary outlet(s) you have responsibility for and briefly explain the barriers you faced when introducing these practices and how you overcame these barriers *
Amount to be paid
My Products*

prevnext( X )
GBPIndividual Fast Track Application
Should be Empty:

Fast Track Certification

Tell us about you and where you work

Managing and maximizing the guest satisfaction

Promoting Sustainability