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 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.
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Take a quick 10 question demo to experience the exam for yourself and get a taste of the topics.
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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.
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.
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.
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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In today’s competitive culinary landscape, restaurants are expected to serve not only excellent food but also to operate with environmental and financial responsibility. One of the most impactful ways to achieve both is through effective waste management. Waste is an inevitable byproduct of the food service industry, yet with proper procedures, staff training, and a commitment to sustainability, it can be dramatically reduced—resulting in significant cost savings, operational efficiency, and an enhanced brand image.
Food waste alone costs the global hospitality industry billions of dollars annually. It often stems from over-purchasing, poor inventory rotation, incorrect portioning, and lack of awareness among kitchen and service staff. Left unmanaged, waste quickly becomes a financial burden and an environmental concern. However, with strategic planning and consistent processes, restaurants can transform their waste management practices and improve overall business outcomes.
1. Implementing Procedures and Processes
A structured approach to waste management begins with clear procedures. This includes standardized portion sizes, inventory tracking systems, and clearly marked storage areas with a first-in, first-out (FIFO) rotation policy. These processes not only reduce spoilage and overproduction but also give management better control over food costs and stock levels. By measuring waste at each stage—preparation, service, and post-consumption—restaurants can identify patterns and make data-driven adjustments to menus and purchasing habits.
2. Training the Team
The effectiveness of any waste management plan relies heavily on staff awareness and engagement. Kitchen staff, servers, and even dishwashing personnel play pivotal roles in either contributing to or preventing waste. Comprehensive training ensures that every team member understands the importance of waste reduction, how to implement best practices, and how their actions affect the broader business. Role-specific training, regular feedback, and incentive programs can significantly enhance compliance and foster a culture of sustainability.
3. Environmental and Financial Benefits
Restaurants that actively reduce waste not only save on costs but also appeal to increasingly eco-conscious consumers. By diverting organic waste to compost, donating excess food to local charities, or partnering with waste-to-energy programs, businesses contribute positively to their communities and reduce their environmental footprint. These actions often improve brand reputation and can be used as part of a restaurant’s marketing and corporate social responsibility strategies.
4. Monitoring and Continuous Improvement
Waste management is not a one-time initiative—it requires ongoing review and adaptation. Regular audits, feedback sessions with staff, and updated training keep the system agile and effective. As technologies and sustainability standards evolve, restaurants must remain proactive in adopting new solutions, such as digital waste tracking systems or AI-driven inventory management tools, which can further streamline operations.
By integrating waste management into the core operations of a restaurant, businesses not only meet modern expectations but also build a more resilient, profitable, and sustainable future.
Key Tips for Effective Restaurant Waste Management:
Establish clear waste tracking procedures at every stage of food handling.
Train all staff regularly on waste reduction practices and their individual responsibilities.
Optimize inventory systems and enforce FIFO to minimize spoilage.
Partner with local food banks or composting facilities to repurpose unavoidable waste.
If you would like to know more about how to improve your sustainability and reduce waste, please contact us via this Email
In an extraordinary display of culinary excellence, 17 schools from Kuala Lumpur and Selangor showcased their talent and passion at the highly anticipated Next Big Chef 2023 Grand Finale held on September 30, 2023. With a total of 52 participants, the competition was fierce, but the winners emerged triumphant, deserving of every accolade they received.
Claiming the coveted title of CHAMPION, Confucian Private Secondary School displayed an exceptional culinary prowess that left judges and spectators in awe. Their dedication and hard work paid off as they impressed the panel of esteemed judges with their creativity, technique, and presentation. The students of Confucian Private Secondary School showcased their unwavering commitment and culinary passion, which resonated throughout their dishes.
Taking the spot of 1st RUNNER UP were SMK (P) Pudu and SMK Convent Jalan Peel. The judges were captivated by their innovative approaches to traditional recipes, blending classic flavors with modern techniques. Their ability to harmonize different elements and create unique and memorable dishes placed them among the top contenders in the competition.
Securing the 2nd RUNNER UP position was SMJK Chong Hwa KL. Their dedication to perfection and attention to detail were evident in every dish they presented. From meticulously crafted desserts to intricately constructed main courses, SMJK Chong Hwa KL displayed a depth of skill and creativity that impressed the judges and distinguished them in the competition.
In addition to the top three winners, seven consolation prizes were awarded to schools that demonstrated exceptional talent and promise. These schools showcased their culinary abilities with unrivaled enthusiasm, proving that the future of gastronomy is in good hands.
The success achieved by these schools at the Next Big Chef 2023 Grand Finale serves as a testament to their passion, hard work, and determination. It is a moment of immense pride not just for the winners, but for their institutions and the culinary community as a whole. This victory is a stepping stone towards greater accomplishments in gastronomy and a shining example for aspiring young chefs.
The Next Big Chef competition provides a platform for young culinary enthusiasts to showcase their skills and passion for the culinary arts. It nurtures the next generation of chefs, giving them an opportunity to gain invaluable experience, receive guidance from industry professionals, and garner recognition for their talent.
The level of competition witnessed at the Next Big Chef 2023 Grand Finale was nothing short of extraordinary. Each participant demonstrated a deep understanding of ingredients, flavors, and techniques, pushing the boundaries of creativity and innovation. The dedication these young chefs have shown is a testament to their perseverance and their unwavering love for the culinary arts.
With a strong emphasis on culinary excellence, the Next Big Chef competition aims to inspire and empower young individuals interested in pursuing a career in the culinary world. By providing a platform for these budding chefs to showcase their skills, the competition not only celebrates their accomplishments but also encourages others to follow their passion.
The Next Big Chef 2023 Grand Finale was a celebration of talent, passion, and culinary artistry. It highlighted the remarkable achievements of each school and demonstrated the boundless potential of young chefs in Kuala Lumpur and Selangor. As these talented individuals continue to pursue their dreams, the world of gastronomy can look forward to witnessing their remarkable contributions and creations.
This event was sponsored by:
Lee Kum Kee
Kewpie Malaysia
Bestari
PrimaFlour
QWARE
Avena
Sunbell
The Event is backed by the World Association of Master Chefs, with Chef Carlo Baroa, the WAMC Global Director for Organizational Development, traveling from the Philippines to serve as the Chief Judge for this occasion.
Congratulations once again to all the winners and participants of the Next Big Chef 2023 Grand Finale. Your dedication, passion, and culinary prowess have set a new standard for excellence in the culinary industry. May this victory serve as a launchpad for even greater achievements in the future, and may you continue to inspire and delight the world with your culinary creations.
The World Association of Master Chefs – Philippine Chapter in Partnership and Co Presented with the City of Lapu Lapu and Lapu Lapu City Tourism, Cultural and Historical Affairs Commission
Brings you; The first ever “Kadaugan sa Mactan” Culinary Competition! With the theme: “Modern Visayas Cuisine” Open to all Professionals, Students and Community Based Categories.
The Business America Magazine, one of the most acclaimed and leading sources of business news and information, is arranging a highly esteemed celebration of the Culinary World “American Curry Awards” for the first time in America. The winner of the prestigious “British Curry Award 2022” and President Biden’s Lifetime Achievement Award, Chef Md. Khalilur Rahman who is a Bangladeshi descendant professional chef is the pioneer of this grand event. The nomination stage of “The American Curry Awards” will be held in Bangladesh and later the magnificent closing gala dinner will be arranged in America.
In order to apprise about this culinary event, Business America Magazine is working on publishing a special edition featuring the “100 Best Chefs in the World”. This distinctive edition will celebrate and share the stories of the chefs who are working relentlessly in the world of hospitality.
We are really honored to inform you that we would like to include your story in the mentioned publication. It is with excitement that Master Chef Zeki Zincirkiran has been nominated to be part of the Best 100 Chefs’ articles and has been requested to submit an article featuring his professional and personal credentials highlighting his experiences in the culinary world. His experience and achievements will be honored in the magazine, and his story will encourage other aspiring chefs who are working hard to pave their way to success.
WAMC program development initiatives under the direction of Master Chef Mohamed Saad Eddin (محمدسعدالدين) 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.
Chef Zeki was born in 1974 in the town of Elbistan, Kahramanmaraş. Deciding to follow his father’s footsteps in his professional life at an early age, he started working as a busboy with his father. Afterwards, he worked in various places in Izmir and Aydın in 1991 and 1992 to improve himself. He worked as a cook for a while at the Side Kleopatra Hotel in Antalya between 1993-1994. He worked as a cook for a while on a private boat in Kemer Marina, which is his next stop. He founded his own restaurants and continued his “Zeki ZİNCİKIRAN” profession in his own businesses. He completed his military service as a chef in Hasköy district of Muş between 1994 and 1996. He came to the Turkish Republic of Northern Cyprus in March 1996 and became the “Onar Village Holiday Village”. He worked as a cook at the “Jas mine Court Hotel”, “Dedeman Olive Tree Hotel”, “Merit Crystal Cove Hotel”, “Serifali Hotel”, “Rocks Hotel”, “Girne Teacher’s House” and “Polar Restaurant”. He continued his duties as a cook and a chef. Experienced chef “Zeki ZİNCİKIRAN”, who adopts the principle of “your pot is delicious, your ladle is love and your ceiling is tolerance”, has been continuing his profession as “Kitchen Chef” in a public institution that still serves high-level protocol since 2002.
What is your favourite thing to create? I am creative and constantly researching, how can I prepare better and more delicious plates, the smiles on people’s faces while they eat my meals make me happy, making my guests happy gives me energy and happiness, and I think healthier and display wonderful plates.
What cuisine do you find the most challenging to replicate? In fact, if you do your job right, no kitchen is difficult and it is not difficult to copy it. Knowing the cuisine and my opinion in cuisines with culture will be discussed in two weeks. I am of this opinion and I have full confidence to succeed means to take a step towards success.
As a Chef what would be your ultimate goal? The invisible side of the iceberg. If you’re about to change your life and decide to become a cook, be sure to work somewhere before making this radical decision. If necessary, do not charge any fees during this process. Cooking is a profession that looks quite enjoyable from the outside, but you can only realize its difficulties after you enter. Long working hours, an extremely stressful environment, an antisocial lifestyle are the first ones waiting for you. Consider whether this job is for you or not. Love your job and listen to criticism.
Cooking is a craft. Pay attention to what your masters say. Especially in the first years of cooking, you are criticized a lot. Don’t let this break you. Listen to criticism and push yourself to get better at your job. And love your job. If you don’t like it, difficult conditions will become even more unbearable for you. Never forget that every meal is demanding, the length of the working hours, the fact that cooking is one of the most anti-social professions in the world, and that a job only has value when done with passion.
What frustrates you about the Hospitality industry? If the undisciplined staff does not follow the work, the work is disrupted and the hygienic environment is not provided, it makes me angry.
What is the most challenging time you have had as a Chef? Dancing with flames in the summer heat. It’s not much of a problem in the winter, but in those hot summer months, cooking over intense fire can turn into torture. Even the word sweat is often insufficient. Yes, I have told about the negativities experienced by the cooks so far, but there is something like cooking is a love, the flavor that comes out at the end of that plate will take you around in the gardens of paradise, you will be the most popular among your friends, when people learn about your profession, they will tear themselves apart to chat with you and you will not need money for the rest of your life. I hope that people who want to be a chef will not be affected by these negativities and continue to follow their dreams. Don’t forget to be a cook is to be crazy.
How should a chef be? Actually, it is not my place to tell you this because there are chefs more experienced than me. But since such a corner has been given to me, then I will do my best. The biggest problem in the kitchen in Turkey is development. Turkey is getting richer, now the consumer is traveling around the world. He eats everywhere, in short, his worldview is increasing, of course, the culture of eating and drinking. This development is happening very fast. However, kitchen workers stop keeping up with this development, it goes further back. Of course, there are many reasons for this: The first reason is that the father of the kitchen, his teacher, the chef of everything, does not accept to keep up with this development. First the chef will learn, then he will teach his cooks, then those cooks will become chefs and this is how the order will work. So the chief needs to be open to development, this is the first rule. Our main job is to cook The second rule is that chefs have to quit being an artist. He must not forget that our main job is to cook. The chef must have developed himself and reached the top in his work before acting as an artist. But most of the chefs in Turkey are very cool, they are still walking around with 40 medals on their chest, giving them boiled vegetables next to the battered steak. What was it then, it was necessary to restrain the egos and try to be a little more modest. Heart is necessary The chief must be brave, courageous, able to fight windmills like Don Quixote if necessary. He should move forward without thinking about who will say what. He must be brave enough to start his own business. In fact, he is brave enough to admit that his own business will fail, depending on the situation. So the goal of every chief should be to have his own place, and for this he must have courage and courage! Then he must have a strong authority in his kitchen. Authority is not established by intimidating or threatening. You think you’ve set it up, but you always have to look behind you, the chief who always looks behind cannot see ahead. He must establish such a sweet authority that even with the chef’s coat hanging in the kitchen, the cooks should work with respect and love. As I said, power should be appreciated. It must be emotional, reminiscent of going to the funeral of a chief he has never seen or met just because he is a colleague. Let’s sum it up like this: A self-improving, humble, brave and caring person becomes a man before he becomes a chief. Now where do I stay when I put myself in this template? Oooo, I have a long way to go to become a chef. Now put yourself, where are you?
If you could give advice to young Chefs what would it be? I must say that I am looking forward to seeing the majority of those who want to be a cook in the future or who are curious about the business life of cooks. I think being a chef is the most enjoyable and delicious job in the world, but being a professional chef is not easy, there are so many things you need to remove from your life. Note: The cookery I have mentioned is valid for those who want to be a chef who has mastered the world cuisine and those who are curious.
1. Time taken to fully learn to use a knife. You have to practice so much that now your hands will get callused from chopping carrots into julienne, but once you learn it fully, you will enjoy fast and safe chopping. 2. Longing for social life. Holidays, Christmas, special days etc. For normal people it means vacation, but it corresponds to the times when you have to work the hardest.
Such a rich and full life of experience. Thank you for sharing your thoughts Chef Zeki
It’s always inspiring to hear the thoughts of our chefs and leasers from WAMC. If you think you would like to share your story with us reach out and let us know at membership@wamc1950.com.au
Believe it or not, this Master Chef has an MBA from Lincoln University. With many years of working and researching the culinary industry as well as the hotel and restaurant industry in Vietnam. At the same time, he is also a lecturer in culinary, food and beverage operation, and business at major universities in Vietnam. With a passion for cooking, learning about cuisines from around the world, Chef Tran is an active member of the community to share and develop the kitchen industry around the world.
Wishing to create an ecosystem and community of chefs to share and develop together with the Vietnamese culinary industry, Chef has been a Chef Consultant for the U.S. Meat Federation, TTC Hotel Group as a Culinary Advisor and Executive chef and is currently the Chef Consultant and Trainer for the RL Food & Beverage Consulting Service. But the accolades do not stop there.
He is a level 4 International Judge for WAMC and was recently appointed the WAMC Vietname Country President, and most excitingly as a world-traveled Chef, Culinary Lecturer & Representative for Vietnam|was announced as an official Ambassador of taste for the Global Gastronomy® and GOLD MEDALLIST 2021-2022.
Thanks to Chef Tran Le Thanh Thien, the Vice President at the World Association of Master Chefs from our Vietnam Chapter, for taking some time to share his insights into his world as a chef.
Chef, we know you are a busy person and many want to know why did you become a Chef? I love food and cooking from my mother, who has cooked a lot of delicious Vietnamese foods. The second person is chef Alain Nguyen who gave me a lot of advice and helped me in learning to cook. And so, as you can see, I am the chef and help young chefs get inspired. So many Chefs have favorite dishes or creations, what is yours? I want to bring the discovery and incorporation of Vietnamese spices into my cooking style and dishes. The diversity of cuisine helps enrich Vietnamese cuisine and raise it to new levels. What cuisine do you find the most challenging to replicate? For me, the dishes my mother cooks are simple, but I still can’t cook 100% like her. My challenge is Vietnamese dishes the whole world must admire. As a Chef what would be your ultimate goal? I want to bring food everywhere, where there is Vietnamese food, there is Vietnamese culture and at the same time create a community of chefs with cultural exchange, sharing, and mutual help. Desire is an image for young generations of chefs to strive to reach out to the world. What frustrates you about the Hospitality industry? I feel disappointed when there are so many achievements and spillovers from us, there is quite a lot of unhealthy and troublesome competition. Let’s make a community grow. What is the most challenging time you have had as a Chef? When I just started when I was nothing? Or nobody knows me. If you could give advice to young Chefs what would it be? Try to study and be consistent because nobody is good when they begin
What a pleasure, Thank you Chef for sharing some thoughts with us.
It’s always inspiring to hear the thoughts of our chefs and leasers from WAMC. If you think you would like to share your story with us reach out and let us know at memerbship@wamc1950.com.au
Pantaleone de Notaris is one of the Partum Concilio members of the World Association of Master Chefs and is a creative master when it comes to food design and styling.
This month Chef de Notaris was awarded a certificate from International Cuisine as a merit for his perseverance and creativity through providing images of his work in promoting and helping with awareness of the group. Chef De Notaris has a creative style that allows him to use the simplest of designs or food to create amazing colors and form. Chef Notaris operates Sirga Restaurant in Torredembarra, Tarragona, Spain right on the beautiful Mediterranean coast. Truly a place where creativity can thrive.
Internacional Cusine is a professional kitchen group located in Brazil, where people such as Chef Sidia Cardoso look for talent and creativity within the industry.
Chef Cardoso asked Chef De Notaris personally to help her develop awareness across her country further by showcasing his creations globally through her Facebook Group and beyond.
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.
