World Association of Master Chefs

Author: Gaven Ferguson

  • WAMC Culinary Foundations certification

    FUTURE OF CULINARY EXCELLENCE

    The kitchen has become more than a place to prepare food; it’s the heart of innovation, hospitality, and global opportunity. As the largest retail employment sector in the world1, the food and beverage industry generates over $700 billion in sales annually in the U.S. alone2.

    The World Association of Master Chefs – Culinary Foundations was designed to prepare learners for entry-level positions in professional kitchens, giving them the skills and knowledge needed to stand out in the competitive culinary world.

    RECIPE FOR CERTIFICATION

    The World Association of Master Chefs – Culinary Foundations was carefully crafted in collaboration with renowned chefs and will verify that a learner has the foundational knowledge in essential culinary techniques, kitchen safety, and success in a professional kitchen.
    The recipe for this exam was developed with culinary professionals, subject matter experts and psychometricians and covers a wide range of essential foundational information. It is 40-50 questions long and takes a maximum of 50 minutes to complete.

     

    EXPERIENCE THE CERTIFICATION

    Take a quick 10 question demo to experience the exam for yourself and get a taste of the topics.

    Test the flavor of the content and see if this exam can spice up your classroom.

     

     

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    To ensure learners have all the ingredients for success, we recommend at least 150 hours of instruction before sitting for the exam.

    We have partnered with industry-trusted curriculum providers to help turn your learners into future chefs, kitchen managers, and hospitality leaders.

    Explore learning tools


    Before learners’ step into a professional kitchen, it’s essential they get to sharpen their skills and build confidence before exam day. Our performance-based assessments are just the recipe for learners anxious about exam day.

    Our practice tests are great for determining knowledge gaps and building confidence.

    Review practice resources


    Candidates who earn this certification possess the required skills and knowledge in culinary arts, including principles of food safety and sanitation, knife skills, recipe execution, and time management.
    This certification verifies that a learner is qualified to work in a kitchen as a cook, short order, delicatessen, line or station, and/or prep cook.
    Learn more

    CULINARY FOUNDATIONS DIGITAL RESOURCE KIT

    Explore essential materials to help you understand the certification, exam objectives, career pathways, and more.

    Access digital resource kit here

    THE RECIPE FOR SUCCESS

    The journey from the classroom to the kitchen has never been clearer. By earning the World Association of Master Chefs – Culinary Foundations certification, learners can show they’re not just passionate about food: they’re prepared to excel in one of the most dynamic industries.

    This program empowers educators and learners alike, verifying that candidates have mastered the essential skills that employers value. By investing in this certification, you’re turning culinary dreams into reality.

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  • Vietnam’s Culinary Vision Unveiled at theRES24

    On November 27, 2024, the project “Vietnam, The Journey to Become a New ‘Gastronomy Capital’ of the World” (VGC) was officially launched at the theRESTAURANT Leadership 2024 event in Ho Chi Minh City. This groundbreaking initiative marks a major step in positioning Vietnam as a global gastronomy hub by 2030.

    Highlights from the Event:

    • Hosted by Vietnam Food and Beverage Ecosystem (VFBE) Social Enterprise, co-organized by World Food Travel Association (WFTA) and Van Lang University
    • Honored to welcome representatives from prestigious international organizations: ASEAN Restaurant Association Alliance (ARAA), National Restaurant Association (NRA), World Association of Master Chefs (WAMC), and an inspiring keynote speech from the World Food Travel Association
    • Hosted 8 diplomatic representatives and over 20 leading speakers in the F&B, tourism, and gastronomy sectors from Vietnam and abroad.
    • Engaged in dynamic workshops and discussions on workforce development, the cultural value of Vietnamese cuisine, and sustainable culinary economic growth, with participation from experts, businesses, and industry leaders.

    What’s Next?
    The VGC project is dedicated to connecting talent, resources, and innovation to elevate Vietnamese cuisine on the global stage. A key milestone of the project was the signing of significant partnerships, including a five-party cooperation agreement among VFBE, VLU, ARAA, WAMC, and Pencil Group.

     Additionally, bilateral collaborations were established between VFBE and international partners such as the NRA and PR Newswire. These agreements mark a pivotal step in the project’s journey, laying a solid foundation for advancing Vietnam’s culinary sector and achieving its global aspirations.

    Stay tuned as we continue this mission to honor Vietnam’s culinary heritage, promote sustainable practices, and make Vietnam a “Gastronomy Capital” admired worldwide!

    #VietnameseCuisine #GastronomyCapital #theRES24 #VietnamGastronomyJourney

    WEDDING

  • Culinary Ambassador Appointed for Vietnam

    The Chairman and President of the Association visited Vietnam this month to meet with several new international business partners and establish a new Vietnamese arm called WAMC Holdings Vietnam. This is a branch of the main company who owns The World Association of Master Chefs.

    While in Vietnam they were privileged to attend Gà Trống Restaurant owned by famous celebrity and international entrepreneur Mr. Duong Quoc Nam.   It was during this meeting that WAMC appointed Mr Nam as the official WAMC Ambassador of Culinary Arts for the World Association of Master Chefs (WAMC). Together with the positive contributions and the spirit of progress, WAMC acknowledges that Mr. Duong Quoc Nam will be a distinguished representative, accompanying the Association, contributing to bring the rich culinary culture and identity of Vietnam to the reach of many around the world.
    The World Association of Master Chefs (WAMC) is an organization that does not only include chefs, but also those practicing in hotels, resorts, or those in the academic sphere of the industry restaurant – hotel.
    Global President Gaven Ferguson, stated that “It is a great day for the WAMC family to have Mr Nam as our official Ambassador.  We are delighted to be working with him and to foster strong relationships for the Vietnamese culinary culture.”

     

     

     

     

  • UCSI & WAMC: Opening classrooms to the World

    1st December 2023 and representatives from UCSI University Malaysia came to Melbourne Australia to participate in a special event for WAMC and to finalise the relationship for Endorsement of UCSI Hospitality Programs.

    With the dinner and presentations being held at Miss Mi Restaurant in Melbourne it was an amazing meal. Miss Mi won a gold medal for ‘Hotel Restaurant of the Year’ at the Victorian Accommodation Awards for 2023 and we were so delighted to be able to have a special menu created for us by Chef Christan Corpuz.

    In attendance from UCSI University were:

    Professor Datuk Ir. Ts Dr Siti Hamisah Binti Tapsir (Vice Chancellor of UCSI University, Malaysia)
    Professor Datuk Dr. Rohana Yusoff (Deputy Vice Chancellor of Academic and Internalization, UCSI University, Malaysia)
    Associate Professor Dr. Hanafi Hamzah (Dean, Faculty of Hospitality and Tourism Management, KL Campus, UCSI University, Malaysia)
    Assistant Professor Christopher Wan Sageng (Dean, Faculty of Hospitality and Tourism Management, Sarawak Campus, UCSI University, Malaysia)
    Dr. Katherine Poh Cheng Sim (Senior Director, China Engagement Office, UCSI University)

    It was a pleasure to award Honorary memberships to all parties and Dr. Hanafi Hamzah was also awarded a Graduate Diploma of Hospitality Management Accreditation for his efforts as Dean of the KL campus.

    Chef Frank Fasio and Chef Stefan Armentano were also presented with the WAMC highest honor, the coveted Master Chef Medal.  Their work and dedication to the hospitality industry are exceptional and as trainers for PAX Institute of Education, a WAMC-endorsed education provider, it was a pleasure to present this to them.

    Both Chefs have been in the industry for over 30 years and throughout their careers they have given so much to the quality and professional development of those they work with.  their dedication and commitment to excellence now form part of their teaching tools as their work with PAX Institute of Education on the next era of professional chefs and cook.

    Medals were presented by Chairman Sunly Lo and President Gaven Ferguson of WAMC.

    Finally, the night could not forget our special PAX students, who have shown their quality and dedication throughout their studies.  They were

    Wing Sze Jacqueline Tsang completed her Certificate IV in Commercial Cookery and was awarded Executive Membership and a Level IV Commercial Cookery Accreditation.
    Jeneci Delos Angeles Castro completed her Certificate IV in Commercial Cookery and was awarded Executive Membership and a Level IV Commercial Cookery Accreditation.
    Rafael Franco Pianta completed his Diploma in Hospitality Management completed their and was awarded Executive Membership and an Executive Diploma of Hospitality Management Accreditation.  He was also awarded the Professional Chefs Medal for outstanding work as a student while at PAX.

    WAMC has officially endorsed UCSI University as an Endorsed Education Provider for Malaysia and has endorsed their hospitality programs across all campuses.  This means that all students participating in UCSI courses will be eligible to receive Industry Accreditation and recognition.  Gaven Ferguson, President of WAMC stated on the night “This is a great moment for education in the hospitality industry.  two amazing forces joining together to help grow our industry.  It is a bright future indeed”.  That night President Ferguson was also appointed an Adjunct Professor (Industrial) for the faculty of Hospitality and Tourism Management at UCSI University.

    Friends on the night concluded that the future was bright and these sorts of partnerships will help cement a strong foundation for the Hospitality industry and allow for the clear and focused development of new and exciting programs.  UCSI and WAMC are already planning and discussing exciting opportunities centered around a core principle of borderless training and open-concept classrooms, the name of which will be shared soon.

    If you would like to be part of the Education Endorsement program with WAMC and grow your course exposure.

     

  • WAMC meets with HSL: A Fiery Delight in Malaysia

    On their recent trip to Malaysia, the WAMC Delegation WAMC had the distinct privilege of visiting HSL Foods, an identified future partner in manufacturing the WAMC branded range of sauces and pastes.

    HSL Food Malaysia has created the perfect solution to the rising demand for good, convenient and affordable foods. They are proud to offer our series of ready-to-use curry and sambal pastes and soup concentrates under the brand name Mama’s Delight to introduce the authentic flavors of Asia using spices and ingredients of the highest quality.

    Chairman Sunly Lo was in his element as a lover of chilies and the flavors of Asia, even getting a chance to get his hands in on mixing the chilies.

    Mr Koh Keng Kok the Owner and Managing Director gave the WAMC delegation a personal tour of the massive facilities where HSL produces its brands.  The facilities were well-developed and it was evident that everyone working for HSL had a passion and commitment to quality.

    The reason for the visit was to explore a working relationship with HSL to produce a range of sauces for WAMC under their own unique brand.  These sauces would encapsulate the flavors of certain areas of the world and be produced under license via companies such as HSL.

    The visit was made possible because of WAMC Senior Brand Advisor Master Chef Chin Chee Sing (Chef Sun).  His experience, knowledge, and skill in knowing who is at the forefront of product manufacturing meant that WAMC was meeting the best possible company for their sauces project.

    “HSL has the capacity to research, develop and deliver a quality product that meets the client’s expectations each and every time.  It is their professional approach to manufacturing that has led WAMC to this point in the hopes of forming a working relationship with them. ” Mr Ferguson said as he tried to hold back tears for the chile oil being produced.

    After the visit to the HSL factory, all parties had the privilege of having lunch together at the newly opened Restaurant, inspired by the HSL brand.  Mr Kok wanted to create a branded restaurant using his sauces and pastes, giving people a flavor journey that excited the pallet and inspired the taste buds, and WAMC was not disappointed.  The food was exceptional and the flavors really brought home the importance of having the right taste and texture.

       

  • New Evidence Based Training Program Coming

    WAMC highly recommends this EBA and RPL program to all candidates that have a keen interest in WAMC international work and visa programs.

    As part of this program, candidates’ evidence of their skills, knowledge, and experience will be assessed based on their desired qualification. If successful, candidates will obtain a WAMC industry recognised certificate. The candidates will then apply for RPL with a WAMC-partnered Registered Training Organisation (RTO) and go through a final assessment. If successful, candidates will then obtain an Australian Government recognised qualification from the RTO.

    Whether candidates participate in our Australian work and visa programs or programs to work in other countries, they will benefit from the qualification obtained from this program as Australian qualifications are highly recognised in many countries all around the world.

    This global recognition is highly supported by the Australian Qualifications Framework and the Australian Government with other governments across the globe through Memorandum of Understanding (MOU) and agreements.

    To find out more visit our EBA page Here

  • VP Evan Carlo trains beyond the Horizon

    The field of cooking and refreshments is one of the most sought-after areas in the labor market in Tunisia.  This career industry allows you to work in hotels, luxury restaurants, and hospitality establishments.  Horizon Formation College has engaged the services of one of the industry’s strongest chefs, Master Chef Mahjoub Aouidet (Evan Carlo).

     

     

    Evan is the Vice President of the World Association of Master Chefs and has been a key figure in the association for almost 10 years.  His passion and dedication to serving others have led him to be recognized as an industry expert and Chef of the highest caliber.

    Bringing over 30 years of industry experience to the classroom, students can gain valuable knowledge not normally available in textbooks and traditional classrooms.  Evsan can share with students through their course, tips tricks and helpful skills that come from so many years of working as a professional chef in dozens of countries.

  • Food Waste Sustainability program launched with a bang for the better.

    WAMC  program development initiatives under the direction of Master Chef Mohamed Saad Eddin (محمد سعد الدين) has launched a new initiative to combat sustainability within the Hospitality industry.  WAMC is fully supporting the Food Waste Sustainability program and its development and here is a sneak peek into whats been happening.

    The art of cooking is sometimes called the art of food. It can also refer to the cooking style of a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (such as farming, fishing, or even food preparation) is done in a way that does not waste our natural resources and can continue into the future without being harmful to our environment or health. So sustainable gastronomy means a kitchen that takes into account where the ingredients come from, how the food is grown, how it gets to our markets and ultimately to our dishes. Food and Agriculture Organization of the United Nations (FAO)

    With our modern lifestyles increasing pressures on natural resources, and the projection of the population to be fed to reach nearly 10 billion by 2050, it is imperative that the art of sustainable gastronomy be kept in mind when buying, cooking and eating food. Sustainable cooking means choosing and cooking food in a way that takes into account all the stages that food goes through to get from the fields to our tables, from how it is grown and transported to the ingredients we choose and where we buy it from.  The WAMC Food Recycling program aims to teach and train chefs and restaurant staff in how to maximise their sustainability efforts.

    WAMC spoke with two chefs who are also FAO Goodwill Ambassadors, to understand how we can make our cooking more green. They said “Turn your leftovers into higher-value products – or buy ‘recycled’ products You may have heard of upcycling furniture and clothing into higher-value products – but have you heard of recycling food into higher-value products? Recycling food into higher-value products means converting materials that would otherwise be wasted into new products or ingredients”. For Mr. Katsuhiro Nakamura, Chef and Goodwill Ambassador of Japan to FAO, the idea of ​​minimizing food waste is a very important one, and he always takes this into account in his kitchen. “You can make anything with leftovers,” he says. “The ingredients don’t cost anything, since they would have been thrown out.” In fact, he was also exploring the idea of ​​”recycling into higher value products”.

    Dr Eddin worked with WAMC President Gaven Ferguson to design a logo that would work across all boarders but maintain a sustainable feel while still being recognized as part of the WAMC brand.

    The first goal of Healthy Food should promote human health, which is defined as a state of complete physical, mental and social well-being and not merely the absence or absence of disease or infirmity. The scientific goals of healthy food are based on extensive scientific materials on food, dietary patterns and health outcomes.

    Sustainably reducing food waste rates from food production processes and wasting food from consumption processes is absolutely necessary to keep the global production system within safe operational limits. Both technical solutions applied to the food supply chain and the implementation of public policies are required to reduce global food waste and waste by 50% as mentioned in the Sustainable Development Goals. The actions required to achieve this are improving post-harvest infrastructure, transporting, processing and packaging food and increasing cooperation across the chain Supplying food, training and qualifying food producers and educating consumers.

    The new program will have a Food Recycling course program developed and so far signs are very promising.

            

            

     

     

     

     

     

     

    Check out the WAMC Recycling Sustainability Facebook Group here

  • Job

  • Chef Career: Let’s Get Cooking

    If you find yourself right at home in the kitchen, perhaps a chef career would be right up your alley. When the thought of a chef career comes to mind, it may project thoughts of slaving over a hot, smelly grill, flipping burgers and hearing endless orders shouted through a loud speaker. While that may be the scenario for some chefs, there are actually many different options for this occupation.

    Cooks for fast food and restaurant chains are always in demand because quick employee turnover is almost guaranteed. Many high school students take on these less-paying jobs solely as a summer gig. Others use the opportunity to bring in income until a more profitable job is found. However, restaurant, fast food and short order cooks are still categorized within the chef career spectrum and having the skill of producing high quality, tasty food is a talent that not everyone has. Everyone has to begin somewhere, and working for one of these kitchens provides cooking experience, looks good on resumes, and can act as a jumping off point for beginning a chef career.

    If baking will be your forte in your chef career, perhaps a job at a cafeteria or nursing home would be a good job selection. While fast-food workers are constantly frying up and scooping out the same food products daily at a lickety-split pace, an institution kitchen is a more relaxed atmosphere where a variety of traditional, slightly more healthy dishes are prepared.

    For instance, many cafeteria kitchens designate two or three items in which an employee is responsible for preparing and baking daily, such as a cook who makes bread products, one who creates casseroles, and others who hand-bread and roast chicken. Having a set food prep schedule gives a cook or chef the opportunity to ease into their specialty and, over time, perfect their craft.

    After a few years of experience, it may be possible to advance to a head chef position at a prestigious eatery, such as a steak house or hotel restaurant. This chef career is a bit more stressful, as you are not only in charge of a kitchen full of employees; you are also required to insure the food going out to the paying customers is first-rate and superlative. A chef career at this high status will pay a higher income because cooking skills must be paramount and management skills proficient.

    Possibly the most sought-after chef career is as a personal or private household chef. To be selected as a personal chef because of your impeccable cooking skills, creative dishes and flawless meal presentations is the height of honor for a chef after years of hard work and practice.

    If you are considering a chef career, knowing how to cook is not enough. You must perfect your craft and stand out from all the rest who are your competition. Enrolling in a vocational school which provides cooking instructions or even a specialty college or institution could help mold you into the cooking expert that will send you on your way to the world of chef careers.