Foundational skills for entry-level culinary careers
The World Association of Master Chefs - Culinary Foundations exam certifies that a candidate has successfully demonstrated the essential knowledge and skills necessary to work professionally in an entry-level position as a cook in a commercial kitchen. In addition to understanding the principles of food safety and sanitation, candidates who earn this certification possess the required skills and knowledge in culinary arts, including knife skills, recipe execution, and time management.
The certification targets high school, secondary, technical schools and career education programs, as well as entry-level professionals starting or shifting into a career in culinary arts. This certification prepares candidates for a range of kitchen positions, including roles as a restaurant cook, short-order cook, delicatessen cook, line cook, station cook, and prep cook. Download the items below to discover more.
Connections to career pathways:
The World Association of Master Chefs – Culinary Foundations certification confirms that a candidate possesses the essential knowledge and hands-on skills needed to work professionally as an entry-level cook in a commercial kitchen. This certification supports early progression in the Culinary Arts career pathway by establishing a strong foundation in core culinary techniques, kitchen operations, and food safety. With this foundation, learners are well-positioned to pursue further training and stack additional industry-recognized credentials as they advance in the culinary field.
Sample Learning Progression: Building Culinary Career Pathways
| Level |
Credential |
Title |
Role / Job Duties |
| Foundations |
ServSafe Food Handler |
Culinarian |
Entry level kitchen brigade - Kitchen and food preparation |
| Foundations |
The World Association of Master Chefs - Culinary Foundations |
Culinarian |
Entry level kitchen brigade - Kitchen and food preparation |
| Entry-Level |
Worldchefs Certified Commis Chef |
Commis Chef |
Mid-level kitchen brigade - Food preparation, station assistant |
| Intermediate |
Worldchefs Certified Chef de Partie |
Chef de Partie |
Junior Chef - Station Lead |
| Mid-Level |
Worldchefs Certified Sous Chef |
Sous Chef |
Second-in-command - Supervision & coordination |
| Mid-Level |
ACF Certified Sous Chef® (CSC®) |
Sous Chef |
Second-in-command - Supervision & coordination |
| Advanced |
Worldchefs Certified Chef de Cuisine |
Chef de Cuisine |
Head of kitchen - Creative and operational leadership |
| Advanced |
ACF Certified Chef de Cuisine® (CCC®) |
Chef de Cuisine |
Head of kitchen - Creative and operational leadership |
Objective domains
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