The WORLDCHEFS Recognition of Quality Culinary Education program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the WORLDCHEFS Education Committee. It is a landmark program that officially recognizes high standards in Culinary Education and training by schools on an international level. By participating in this program you will be contributing to our work toward improving culinary standards and education worldwide.

What is RQCE means?

• Recognition of Quality Culinary Education.

What is WORLDCHEFS RQCE mission?

• A program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the WORLDCHEFS Education Committee.

What is WORLDCHEFS RQCE vision?

• Officially recognizes high standards in Culinary Education and training by schools on an international level.

• To improve culinary standards and education worldwide.

How to complete the “Application Progress” from step 1 up to step 4?

There are 4 steps for application progress which are:

STEP 1: GENERAL INFORMATION

• Upload the logo image of the institution by clicking the circle. Image format should be JPEG or PNG
• Institution name or name of the school
• Address, City and Country of the Institution or where is the Institution Located

School contact information:

• Email address of the School where they can reached you thru email
• Website URL of the School where they can visit the webpage of your School
• LinkedIn of the School is making it easier to access the information of your Institution
• Facebook account of the School is an additional to making it easier to view the info, photos and videos of your institution
• Instagram account of the School is an additional to making it easier to view the info, photos and videos of your institution

Primary Contact Information:

• First name of the Primary Contact of the School
• Last name of the Primary Contact of the School
• Position or Designation of the Primary Contact of the School
• Country of Primary Contact of the School
• Email address of Primary Contact of the School
• Contact Number of Primary Contact of the School

School Quotations:

• About the Institution, Histories, Promotions, Records and or introductions

Upload Image:

• Image size is maximum 10mb per image
• Image dimension is optional

STEP 2: CULINARY DIRECTORS PROFILE

The culinary director must be able to show evidence of culinary education, training and experience which may include a professional certification from a local chefs association or Worldchefs. A formal Culinary Director Profile Sheet must be completed and sent in along with appropriate curriculum vitae and other evidence of professional accomplishments.

Director Contacts:

• First and last name of the Culinary Director
• Email address of the Culinary Director
• Contact Number of the Culinary Director

Certifications or Credentials:

• Name of Institution
• Certification/Credentials
• Year Issued
• Click “Add more credentials” if there’s additional Certification/Credentials

STEP 3: FACULTY CREDENTIALS

Qualified faculty and instructors - All faculty, instructors and trainers must possess adequate skills, knowledge and background to allow them to adequately teach students, as determined by the country’s department of education, training institutes, chefs association or Worldchefs standards. A combination of professional training, apprenticeship and scholastic learning (earned degrees and diplomas) is preferred. Evidence must be presented to showcase each teacher’s credentials as well as any plans for continuing education and professional development. List the highest educational degree earned and years of industry experience for all lead faculty. Upload a current curriculum vitae (c.v.) for each lead faculty member and administrator.

Faculty Members:

• First and last name of the Faculty Member
• Title of the Faculty Member
• Teaching credential of the Faculty Member
• Highest educational degree earned of the Faculty Member
• Length of years of Faculty Member
• Click “Add more faculty members” if there’s additional member

Certifications or Credentials:

• Name of Institution
• Certification/Credentials
• Year Issued
• Click “Add more credentials” if there’s additional Certification/Credentials

STEP 4: EDUCATIONAL PROGRAM

The applicant has a record of offering continuous classes or programs throughout its history and has an adequate student population to support continued growth. Evidence of this can come in the form of a chart or graph detailing the number of courses offered, the length of the courses and the enrollments for each. Please provide Sample of Certificates presented to students upon completion of the course or program.

Classes / Programs:

• Class or program name
• Type of credentials (please choose from the dropdown)
• Date Start (please choose from the calendar)
• Number of terms
• Type of terms (please choose from the dropdown)
• Subject related (please choose from the dropdown)

Number of Enrollees:

• Part-time enrollees for short time courses
• Full time enrollees for long term courses

More Information:

• About the promotions, Inquiries, reservations, or more contact details of the program/class
• Official program/Class page URL

Noted: After completing all the steps in the “Application Progress” page go back to “Home” page and notice that all the steps from 1 to 4 are now 100%. That means we did not miss any info needed

How to complete the “Requirement Progress” from attachment 1 up to attachment 9?

There are 9 attachments needs to complete for requirement progress which are:

ATTACHMENT 1:
Formal Lesson Delivery Models - Formal lesson delivery models. The company, association or institution's learning styles and practices may vary from demonstrations and lectures to hands-on practice and live-work experiences (either simulated or in public restaurants), but all must have formal, organized plans of execution and follow-up. Evidence of lesson plans which include detailed and specific learning outcomes and assessments (where appropriate) must be submitted for review.

ATTACHMENT 2:
• Facilities - Adequate facilities- Evidence must be presented that showcase the training and learning facilities and environment which should include practical training kitchens, lecture and demonstration classrooms where appropriate. All facilities must be adequately equipped and maintained for the administration of teaching and learning, and must be in proper proportion to the total number of students enrolled. A sample collection of digital photographs are sufficient to prove the adequacy of the facilities and equipment.

ATTACHMENT 3:
• Commitment and Support - Commitment and support- The parent company, association, school, college or institution that offers the culinary program must show evidence of their support for the continuous physical and financial support for the culinary program. Evidence may come in the form of printed documents where commitments are publicly marketed or in letters of endorsement from company officers or administrators.

ATTACHMENT 4:
• Mission Statement - Mission statement: goals and objectives- A clear and well defined program mission statement must be publicly marketed to all potential students and sponsors. The mission statement must be supported by programmatic goals and objectives that are also well developed and available to all interested parties. Evidence must come in the form of printed brochures, catalogs or web pages which deliver promotional materials to the public and may be supplemented with other pieces of evidence.

ATTACHMENT 5:
• Sanitation, Food Safety & Hygiene - Sanitation, food safety and hygiene. There must be evidence to support the applicants overall commitment to healthy eating including sanitation, food safety, personal hygiene and nutrition (where appropriate). Evidence can come in the form of statements in catalogs, brochures or lessons that address the teaching of and compliance with sanitation guidelines.

ATTACHMENT 6:
• Learning Resources - Learning centers, libraries or other education support centers: Learning centers, libraries and other educational support areas must adequately support learning and should include a variety of the following resources: published books, theses, pamphlets, booklets, manuals, internet websites, and other relevant academic research papers, magazines and or videos (DVDs).

ATTACHMENT 7:
• Industry Support - Must meet or exceed local standards for quality food production and service and have support from the local professional community or governmental agency charged with granting educational license. Evidence may come in the form of letters of support from the local chefs association, other local professional chefs, recent attendees (graduates), or copies of current operating certificates (governmental).

ATTACHMENT 8:
• Grievances Policies - The institution must have a well defined and publicized set of policies and procedures in relation to complaints and grievances which may be raised by students or stakeholders. Evidence can come in the form of printed materials.

ATTACHMENT 9:
• Business License - The Company, association or institution (the applicant) offering culinary and pastry art programs are legal operating businesses as defined by the laws of the state or country in which it operates. Evidence to support this claim can be in the form of a business license, certificate of operation or any official government notice.