WACS GLOBAL MASTER CHEF

1
WACS GLOBAL MASTER CHEF

• HIGHEST ATTAINABLE
• CERTIFICATION

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CRITERIA

• Applicants must have successfully passed the
  comprehensive examinations of a Master Chef in a
  WACS approved member country, whose standards and
  guidelines have been reviewed and approved by the
  committee

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CRITERIA

• Applicants must document a minimum of 8 years
  professional experience to be certified as a
  GLOBAL MASTER CHEF (GMC)
• Applicants must be a member of a National Chefs
  Association, which is a member country of WACS
• Passing of the respective theoretical and
  practical examinations are a fundamental
  requirement

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WACS GLOBAL MASTER CHEF EXAMINATION

• APPLICANTS for WACS GMC MUST
• DEMONSTRATE MASTER CHEF LEVEL COMPETENCIES IN
  THE FOLLOWING SEGMENTS

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MASTER CHEF EXAMINATION

• CULINARY THEORY
• CULINARY PRACTICAL
• GENERAL MANAGEMENT PRINCIPLES
• SPECIALTY KNOWLEDGE CATEGORY

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CULINARY THEORY

• FUNCTIONAL AND QUALITY ASPECTS OF INGREDIENTS
• METHODS OF PREPARATION
• KNOWLEDGE OF BAKING AND PASTRY
• KNOWLEDGE OF BUTCHERY
• SANITATION AND HYGIENE

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CULINARY PRACTICAL

• CLASSICAL CUISINE
• INTERNATIONAL CUISINE
• BAKING AND PASTRY
• BUTCHERY
• MISTERY BASKET

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GENERAL MANAGEMENT PRINCIPLES

• SUPERVISORY SKILLS
• FISCAL MANAGEMENT ACCOUNTING
• QUALITY ASSURANCE
• STAFF MANAGEMENT/SCHEDULING
• COUNTRY SPECIFIC BUSINESS LAWS/REGULATIONS
• MARKETING

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SPECIALTY KNOWLEDGE CATEGORY

• DIETETICS AND NUTRITION
• BEVERAGE SERVICE
• PURCHASING
• MENU PLANNING

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EXAMINATION CRITERIA PRACTICAL TEST

• Preparation of a five course menu or mystery
  basket, including dessert.
• Candidate must provide a work plan and time table
  WITHIN A PRE APPROVED TIME ALLOTMENT
• Judging to follow WACS culinary guidelines

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CRITERIATHEORETICAL EXAMINATION

• CANDIDATE WILL BE TESTED ON A VERBAL AND WRITTEN
  BASIS ON A BROAD SCOPE OF ISSUES, REGARDING
• CULINARY THEORY
• MANAGEMENT THEORY
• SPECIALTY CATEGORY KNOWLEDGE

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PASSING CRITERIAPRACTICAL EXAMINATION

• 10 ORGANIZATION, TIMELYNESS, HYGIENE
  AND SANITATION
• 20 MIS-EN-PLACE, FOOD UTILISATION,
  WORKSKILLS, PREPARATION
• 40 TASTE
• 30 PRESENTATION
• CANDIDATE MUST earn A MINUMUM OF
• 50 OF AVAILABLE POINTS

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PASSING CRITERIA FOR THE THEORETICAL EXAMINATION

• Candidate must demonstrate knowledge in
• Written examination
• Verbal examination
• Candidate must earn a minimum of 50 of available
  points

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Certification process

• The respective country president and chair of the
  master chef/culinary committee must certify that
  the WACS developed criteria was followed and that
  the candidate has passes the examination
• The WACS Master Chef committee can, at its
  discretion, observe the examination

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Approved Countries

• the following WACS Member Countries have got
  the approval of WACS
• Austria
• Germany
• Netherlands
• Switzerland
• USA
• South Tyrol

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Thanks to

• the GMC Committee Members
• Reinhold Metz, Chairman of Committee
• Klaus Meyer, Germany
• Norbert Schmidiger, Switzerland
• Christian Toetzl, Austria
• Wynand Vogel, Netherlands
• Edward Lennart, USA
• Jochen Kern, Asia

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WACS GLOBAL MASTER CHEF

• Thank you for your attention