Gastronomy for Executive Chef of Culinary Arts
“If your work has been published by WORLD RECIPE ID, this course is available to you with a complimentary certificate.”
Professional Expert in Gastronomy – LEVEL 5 (Executive Chef of Culinary Arts)
Description
1. Level Definition
Executive-level chef responsible for managing the entire kitchen operations, multiple teams, and strategic culinary planning. Focus on leadership, innovation, and business integration.
2. Skill Assessment & Scoring
| Skill Category | Description | Max Score |
|---|---|---|
| Kitchen & Team Leadership | Managing multiple kitchens and team coordination | 20 |
| Menu Concept & Innovation | Designing signature menus, seasonal menus, and culinary concepts | 20 |
| Advanced Culinary Techniques | Mastery of complex dishes, advanced cooking methods, and plating | 15 |
| Cost & Resource Management | Budgeting, inventory control, and waste reduction | 15 |
| Strategic Planning | Operational planning, workflow optimization, and staff allocation | 10 |
| Recipe Execution | Accurate preparation of signature dishes for demonstration | 10 |
| Professionalism & Mentorship | Leadership, staff training, and maintaining high standards | 10 |
| Total | 100 |
3. Standards of Competency
-
Must lead entire kitchen operations or multiple kitchen sections.
-
Must design and execute signature menus considering cost, seasonality, and innovation.
-
Must demonstrate advanced cooking techniques in practice videos.
-
Implement budget control and resource optimization effectively.
-
Mentor junior and mid-level chefs, providing guidance and evaluation.
-
Integrate culinary innovation and creative concepts into the menu.
4. Evaluation & Pass Criteria
| Component | Requirement | Max Score |
|---|---|---|
| Online Written Exam | 70–80 multiple-choice & essay questions on leadership, management, and culinary innovation | 30 |
| Practical Video Submission | Signature menu (3–5 dishes) demonstrating advanced techniques | 40 |
| Recipe Book | 50 recipes documented with notes, photos, and one innovation chapter | 30 |
| 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 Professional Expert in Gastronomy – Executive 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
- 7 Sections
- 7 Lessons
- 8 Weeks
Expand all sectionsCollapse all sections
- Kitchen & Team LeadershipKitchen & Team Leadership1
- Menu Concept & InnovationMenu Concept & Innovation1
- Advanced Culinary TechniquesAdvanced Culinary Techniques1
- Cost & Resource ManagementCost & Resource Management1
- Strategic PlanningStrategic Planning1
- Recipe ExecutionRecipe Execution1
- Professionalism & MentorshipProfessionalism & Mentorship1
Instructor
15371288 Students7 Courses
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