Advanced Gastronomy Certificate – LEVEL 3 (Sous Chef of Culinary Arts)

1. Level Definition

Initial leadership role; responsible for section quality, team supervision, and training junior staff. Focus on advanced cooking techniques, cost control, and developing creativity.

2. Skill Assessment & Scoring

3. Standards of Competency

• Must supervise at least one junior chef or commis efficiently.

• Must manage workflow for assigned section and ensure timely service.

• Execute 6 complex recipes consistently and accurately.

• Apply cost control and inventory management during service.

• Plating must be creative, precise, and visually appealing.

• Demonstrate ability to train and mentor junior team members.

4. Evaluation & Pass Criteria

✅ Pass Policy:

• Candidates may submit exams and practical videos unlimited times until passing.

• Upon passing, candidate receives Advanced Gastronomy Certificate – Sous Chef of Culinary Arts.

5. Certification Issued By

World Gastronomers Council & Global Master Chefs Federation
Endorsed by Oxford Institute of Culinary Science & Gastronomy and City & Guilds (UK)