Gastronomy for Chef de Cuisine of Culinary Arts
“If your work has been published by WORLD RECIPE ID, this course is available to you with a complimentary certificate.”
Expert in Applied Gastronomy Certification – LEVEL 4 (Chef de Cuisine of Culinary Arts)
Description
1. Level Definition
High creativity and leadership in kitchen operations; responsible for menu design, team management, and standardizing kitchen practices.
2. Skill Assessment & Scoring
| Skill Category | Description | Max Score |
|---|---|---|
| Menu Design & Development | Creating seasonal and balanced menus | 20 |
| Advanced Culinary Techniques | Mastery of multi-course dishes, sauces, and plating | 20 |
| Team & Kitchen Management | Supervision, delegation, and workflow optimization | 15 |
| Cost & Resource Control | Budgeting, inventory, and waste reduction | 10 |
| Recipe Execution | Accurate preparation of 3-course menu | 15 |
| Innovation & Creativity | New techniques, flavor combinations, and menu concepts | 10 |
| Professionalism & Leadership | Motivation, training, and discipline of kitchen staff | 10 |
| Total | 100 |
3. Standards of Competency
-
Must manage a complete kitchen section or small kitchen independently.
-
Must design a menu with at least 3 courses considering nutrition, seasonality, and cost.
-
Execute 3-course menu with consistency and precision.
-
Apply cost control and resource optimization during service.
-
Demonstrate leadership and training of junior chefs.
-
Incorporate creative elements in dishes and menu.
4. Evaluation & Pass Criteria
| Component | Requirement | Max Score |
|---|---|---|
| Online Written Exam | 70 multiple-choice & short-answer questions on menu design, management, and techniques | 35 |
| Practical Video Submission | 3-course menu demonstrating advanced techniques | 40 |
| Recipe Book | 50 recipes documented with notes, photos, or illustrations | 25 |
| Total | Must achieve at least 70/100 to pass | 100 |
✅ Pass Policy:
-
Candidates may submit exams and practical videos unlimited times until passing.
-
Upon passing, candidate receives Expert in Applied Gastronomy Certification – Chef de Cuisine 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)
Curriculum
- 7 Sections
- 7 Lessons
- 4 Weeks
Expand all sectionsCollapse all sections
- Menu Design & DevelopmentMenu Design & Development1
- Advanced Culinary TechniquesAdvanced Culinary Techniques1
- Team & Kitchen ManagementTeam & Kitchen Management1
- Cost & Resource ControlCost & Resource Control1
- Recipe ExecutionRecipe Execution1
- Innovation & CreativityInnovation & Creativity1
- Professionalism & LeadershipProfessionalism & Leadership1
Instructor
15371288 Students7 Courses
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