Gastronomy for Commis Chef of Culinary Arts
“If your work has been published by WORLD RECIPE ID, this course is available to you with a complimentary certificate.”
Gastronomy Foundation Certificate – LEVEL 1 (Commis Chef of Culinary Arts)
Description
1. Level Definition
Entry-level chef; foundational culinary knowledge, hygiene, and basic kitchen techniques. Prepares the trainee for professional culinary career.
2. Skill Assessment & Scoring
| Skill Category | Description | Max Score |
|---|---|---|
| Food Safety & Hygiene | Knowledge of proper handling, storage, and sanitation | 20 |
| Basic Cooking Techniques | Boiling, sautéing, roasting, baking, knife skills | 25 |
| Recipe Execution | Following recipe steps accurately, timing, consistency | 20 |
| Organization & Workflow | Mise en place, workstation cleanliness, multitasking | 15 |
| Presentation & Plating | Simple but clean and visually appealing plating | 10 |
| Professionalism & Teamwork | Communication, attitude, reliability in kitchen | 10 |
| Total | 100 |
3. Standards of Competency
-
Must demonstrate correct knife handling and safety practices.
-
Must follow hygiene and sanitation standards strictly.
-
Should accurately execute at least 3 standard recipes.
-
Workstation must remain organized throughout all tasks.
-
Plating must be clean and visually appealing, even for basic dishes.
-
Must demonstrate cooperative behavior and professional communication.
4. Evaluation & Pass Criteria
| Component | Requirement | Max Score |
|---|---|---|
| Online Written Exam | 50 multiple-choice questions on theory and hygiene | 40 |
| Practical Video Submission | 3 recipes demonstrating key techniques | 40 |
| Recipe Book | 50 recipes documented with notes, photos, or illustrations | 20 |
| Total | Must achieve at least 70/100 to pass | 100 |
✅ Pass Policy:
-
Candidate may submit exams and practical videos unlimited times until passing.
-
Once passed, candidate receives Gastronomy Foundation Certificate – Commis 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)
Curriculum
- 6 Sections
- 6 Lessons
- 4 Weeks
Expand all sectionsCollapse all sections
- Food Safety & HygieneFood Safety & Hygiene1
- Basic Cooking TechniquesBasic Cooking Techniques1
- Recipe ExecutionRecipe Execution1
- Organization & WorkflowOrganization & Workflow1
- Presentation & PlatingPresentation & Plating1
- Professionalism & TeamworkProfessionalism & Teamwork1
Instructor
15371288 Students7 Courses
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