Certified Global Master Chef Curriculum
by
WACS Certified Culinary Educator
&
WACS Global Master Chef Jochen Kern

  SUBJECT
  Academic Information & Various Information
  Introduction of Master Chef Course  (File 1)
1 Introduction of Master Chef Course
2 PP - Introduction of Master Chef Course
3 PP - Introduction of Master Chef Course
4 PP - Introduction of Master Chef Course
5 Master Chef Exam Regulation
5  
  Culinary History   (File 2)
1 Introduction of Culinary Art
1  
  Food Knowledge  (File 2)
1 Food Cost 
2 Intorudction of Yield
3 Introduction of Meat & Meat Products
4 Introduction of Beef
5 Introduction of Veal
6 Introduction of Pork
7 Introduction of Lamb
8 Introduction of Game
9 Introduction of Poultry
10 Introduction of Process Meat
11 PP - Beef Seminar
12 Meat Part : Beef
13 Meat Part : Lamb
14 Meat Part : Offal
15 Meat Part : Pork
16 Meat Part : Veal
17 Fish : Introduction
18 Fish : Fresh Water
19 Fish : Salted Water
20 Caviar : Introduction
21 Seafood : Introduction
22 Fat & Oil : Introduction
23 PP - Fat & Oil : Introduction
24 Daily Product : Introduction
25 Cheese : Introduction
26 Egg Products : Introduction
27 PP - Secret of Gruyere
28 Cheese Game
29 Cereal : Introduction
30 Potato : Introduction
31 Rice : Introduction
32 Vegetable : Introduction
33 Mushroom : Introduction
34 Seasonal Vegetable Calendar
35 Fruit : Introduction
36 Fruit : Introduction
37 Seasonal Fruit Calendar
38 Legumes / Pulses : Introduction
39 Spices, Herbs & Condiments : Introduction
40 PP - Spices & Flavourings
41 Basic Dough : Introduction
42 Possible Mistakes when Baking Pastry Dough
43 PP - Raising Agents
44 Chocolate : Introduction
45 PP - Chocolate Introduction
46 Sugar : Introduction
47 Sugar Extraction and Processing
48 PP - Sugar
49 PP - Sugar Substitute
50 PP - Setting Agent
51 Coffee : Introduction
52 Tea : Introduction
47  
  Convenience Food  (File 2)
1 Introduction
2 PP - Semi Finished Products
2  
  Economy Study and Rights   (File 5)
1 Basic of Economy
2 PP - Basic of Economy
3 Barter and Money
4 Activity Exercise 
5 Activity Exercise 1
6 Right & Tax 1
7 PP - Right & Tax 1
8 Right & Tax 2
9 PP - Right & Tax 2
10 Quiz - Formation of Contract
11 Activity Exercise 1
12 Activity Exercise 2
13 Tax Part 1
14 PP - Tax Part 1
15 Tax Part 2
16 PP - Tax Part 2
17 Activity Exercise - Property & Salary Tax
18 Activity Tax 
19 Activity Tax 
11  
  Staff Management & Development  (File 1)
1 Introduction of Staff Management & Development
2 PP - Introduction of Staff Management & Development
3 Oral Exercise : Staff Management & Development
4 Job Profile
5 PP - Job Profile - New Employment
6 PP - Introduce New Employee
7 Job Description Questionnaire
8 Ref : Resume for Job Replacement
9 Basic English, Answering Calls, Guest Contact
10 Leadership A Winning Team
11 Motivate your Kitchen team
12 Delegation Guideline
13 Delegation Form
14 Departmental Identify Tasks, Needs
15 Departmental Induction Information Checklist
16 Induction Guideline
17 Action Items
18 Staff Management & Development Oral Exam
14  
  Company Management, Control and Accounting   (File 5)
1 Accounting Module
2 Introduction of Accounting 
3 Accounting 1
4 Accounting 2
5 Accounting 3
6 Assets, Liabilities, Capital/Balance Sheet & Profit Loss A/C
7 Posting of Ledgers and Trial Balance
8 PP - Aspect Accounting for Chef
9 Accounting Exercise
10 Exercise Accounting for Master Chef
9  
  Law   (File 1)
1 Employment Law
2 Halal Law
3 Changes to Malaysia Halal Certification
4 The Scope of Halal Food and Drink
5 What are Halal Food and Drink
6 Food Law in Malaysia
7 Food Law - Short Title, Application and Comencement
8 Food Law - Interpretation
9 Food Law - Appointment of Analysts and Authorised Officers
10 Food Law - Power of Authorised Officer
11 Food Law - Power to take Sample
12 Food Law - Procedure For Taking Sample
13 Food Law - Certificate of Analyst
14 Food Law - Power To Call For Information
15 Food Law - Power of the Director General to Obtain Particulars of Certain Food Ingredients
16 Food Law - Director May Order Premises or Appliances Be Put into Clean and Sanitary Condition
17 Food Law - Closure of Insanitary Premises
18 Food Law - Conviction Published in Newspapers
19 Food Law - Adulteration
20 Food Law - Prohibition Against Sale of Food not of the Nature, Substance or Quality Demanded
21 Food Law - Labelling not Complying with Standard of Food
22 Food Law - False Labelling, etc.
23 Food Law - Advertisement
24 Food Law - Power of Court to Order Licence to be Cancelled and Food to be Disposed of :
25 Food Law - Prosecutions
26 Food Law - Certificate of Analyst to be Prima Facie Evidence
27 Food Law - Court May Order Independent Analysis
28 Food Law - Presumption of Sale
29 Food Law - No Defence That Offence Not Wilfully Committed
30 Food Law - Sales, etc., By Agent or Servant
31 Food Law - Presumption for Human Consumption
32 Food Law - Non-Disclosure of Information
33 Food Law - Manufacturing Process and Trade Secret
34 Food Law - Liability of Importer, Manufacturer or Packer
35 Food Law - Importation
36 Food Law - Warranty
37 Food Law - Reliance On Written Warranty a Good Defence
38 Food Law - Penalty For False Warranty
39 Food Law - Power to Compound
40 Food Law - Power To Make Regulations
41 Food Law - Repeal and Savings
42 Food Law - Extended Application of Act
42  
  Company Management   (File 5)
1 Business Management, Organization
2 Strategic Planning
3 PP - Strategic Planning
4 Strategic Management
3  
  Control and Management  (File 5)
1 Effective Planning and Control
2 PP - Effective Planning and Control
3 Leadership
4 PP - Leadership
5 Motivation and Delegation
6 PP - Motivation and Delegation
7 PP - Motivation and Delegation
8 Philosophies of Management
9 PP - Philosophies of Management
10 PP - Philosophies of Management
11 PP - Communication
12 PP - Problem Solving
8  
  Organization, Structure and Strategy    (File 6)
1 Organization   
2 PP - Organization
3 PP - Organization Case Study
4 PP - Functional Organization - Method of Departmentalization
3  
  Human Resource   (File 6)
1 Human Resource Management
2 PP - Human Resource Management
3 PP - Human Resource Personnel Planning
4 International Kitchen Brigade
5 PP - International Kitchen Brigade
6 European Kitchen Brigade
7 PP - European Kitchen Brigade
8 Recruitment Selection, Secession Plan and Education
9 Performance Appraisal and Career Management
10 PP - Performance Appraisal and Career Management
11 Job Description
12 Interview Suggested Question
13 PP - Case Study Human Resource Management
9  
  Communication    (File 6)
1 PP - Communication Management
2 Effective English Communication
3 PP - Effective English Communication
4 PP - Effective English Communication
5 Effective Communication - English in Business
6 Presentation Speech, Talk
7 PP - Effective Presentation
8 Communication Checklist
7  
  IT  (File 6)
1 Information System
2 Create Staff Table
3 Power Point Exercise
4 Words Exercise
5 Excel Exercise
5  
  Practical Exercise   (File 1)
1 Cold Kitchen Work Plan
2 Cold Kitchen Recipe
3 Cold Kitchen Candidate Tasks
4 Cold Kitchen Final Exam Rundown
6 Ref : Cold Kitchen - Cheese Selection
7 Hot Kitchen Work Plan
8 Hot Kitchen Menu Guideline
9 Hot Kitchen Menu Proposal 
10 Hot Kitchen Recipe Form
11 Hot Kitchen Final Exam Rundown
12 Ref : Menu for Master Chef
13 Ref : Menu for Master Chef
13  
  Planning & Organization   (File 4)
1 PP - Kitchen Ergonomics
2 PP - Kitchen Design Presentation
2  
   
  Menu Planning  (File 4)
1 Definition of Menu Planning
2 PP - Identify Menu Planning
3 Different Type of Meal
4 Mind Mapping
5 Study Guide
6 Menu 13 Courses
7 PP - 13 Courses Menu
8 Modern Menu
9 Menu Composition and Writing
10 Menu Writing
9  
  F&B Industry   (File 4)
1 Definition of F&B
2 Wine Solution
3 Behaviour
3  
  Service  (File 4)_
1 Basic About Service
2 Menu for Children
3 Menu For Different Culture
4 PP - Advantage of A La Carte Menu
5 PP - Disadvantage of A La Carte Menu
6 PP - Advantage of Banquet
7 PP - Disadvantage of Banquet
8 PP - Definition of International Dishes
9 PP - Definition of Local Dishes 
10 Buffet Proposal
11 PP - About Buffet
12 PP - Buffet Design
13 PP - Buffet Presentation
14 PP - Impact of Table Setup
15 Consideration of Outside Catering
15  
  Market Analysis   (File 4)
1 Introduction of Market Analysis
2 Competitive Strength and Weakness
3 Checklist : Industry Trend
4 Checklist : Competition
5 Checklist : Market Area
6 Checklist : Location
7 Concept Refinement Statement
8 Project Customer Volume
9 Project Sales
9  
  Work & Time Management  (File 4)
1 Introduction of Work & Time Management
2 PP - Consideration During Scheduling
3 Working Schedule
4 Sample of Working Schedule
5 Information of Working Schedule
6 Cleaning Schedule
7 Sample of Cleaning Schedule
8 Vacation Plan
9 Sample of Vacation Plan Sheet
10 Advantage and Disadvantage of Kitchen Staff
11 Advantage and Disadvantage of Service Staff
12 Advantage and Disadvantage of Professional Development
13 Planning an Event Checklist
14 Questionnaire of Staffing
15 Potential Problem Might Arise
16 Introduction of Contract Service
17 PP - Advantage of Contract Service
18 PP - Disadvantage of Contract Service
19 Exercise : Calculation
16  
  Purchasing & Maintenance  (File 3)
  Purchasing  (File 3)
1 PP - Purchasing : Basic Understanding 1
2 PP - Purchasing : Basic Understanding 2
3 PP - Purchasing : Basic Understanding 3
4 PP - Purchasing : Basic Understanding 4
5 PP - Purchasing : Basic Understanding 5
6 PP - Purchasing : Basic Understanding 6
7 Food Knowledge Chart Sample
8 Refrigeration System
9 Receiving & Storage
10 Thawing Food Basic Guideline
11 Waste Management
12 Receiving Control Sheet
13 Question to Candidates
13  
  Maintenance  (File 3)
1 Maintenance
2 Maintenance Checklist
3 Case Study
3  
  Cleaning Procedure  (File 3)
1 Cleaning Procedure
2 Cleaning Procedure : Deep Fryer
3 Cleaning Procedure : Slicing Machine
4 Cleaning Procedure : Whipping Cream Machine
4  
   
  Energy Management  (File 3)
1 Energy Management 1
2 Energy Management 2
3 Peak Period
4 Instructor's Note
5 Work Effiency Question
6 Work Effiency Answer
5  
  Ecology  (File 3)
1 Introduction of Ecology
2 Facts
3 Water Consumption
4 Water Daily Needs
5 Recycling Exercise
6 Saving Energy Exercise
6  
  Hygiene, Sanitation & Bacteria   (File 3)
1 Hygience
2 Sanitation
3 Bacteria
4 Food Quality
5 Food Safety
6 HACCP
6  
  Culinary Technology   (File 2)
  Cooking Method   (File 2)
1 Baking
2 Blanching
3 Boiling
4 Braising
5 Deep Frying
6 Glazing
7 Gratinating
8 Grilling
9 Poaching
10 Roasting
11 Sautéing
12 Steaming
13 Stewing
14 Vacuum Cooking
15 Temperatures
16 Games : Cooking Method
16  
  Food Science  (File 3)
1 What do you know about food science
2 Food Pyramid
3 Energy Needs
4 Ideal Weight
5 PP - Faces Structures
6 Introduction Food Science
7 The Cell
8 Good and Healthy Food
9 Today Laziness
10 Energy Balance
11 Introduction Energy
12 Composition of Food
13 Nutrition
14 PP - Nutrition
15 Composition of Human Body
16 Introduction of Carbohydrates
17 PP - All about Carbohydrates
18 Introduction of Fats
19 PP - Fats
20 Introduction of Proteins
21 Introduction of Vitamins
22 Vitamins & Solubility
23 Vitamins Loss
24 Water Solubility
25 PP - Vitamins
26 Introduction of Minerals and Water
27 PP - Waters and Minerals
28 Introduction Digestion
29 Digestion Organ
30 Introduction of Diests
31 PP - Diests
29  
  Guest Relation & Product Marketing  (File 1)
  Guest Relation   (File 1)
1 System of Marketing
2 Factors Influence Prices
3 Different Possibilities to Advertise your Company
4 Promotion
5 Marketing Mix
6 Question How to Market your Product
7 New Product
8 Question of Clientele
8  
  Sales  (File 1)
1 Introduction of Sale
2 Sales Talk
3 Exercise for the Final Examination
3  
  Promotion  (File 1)
1 Proposal for Decoration Possibilities
2 Table Decoration
3 Menu Proposal for Exceptional Promotion
4 Menu Proposal for Personal Occasion
5 Menu Proposal for Regional Promotion 
6 Menu Proposal for Special Promotion
7 Event Order - Interview for Master Chef
8 PP - Welcoming Grooming
9 How to Complaint Effectively
10 On Stage Training
11 PP - On Stage Training
12 Guest Relation & Product Marketing Oral Examination
13 Introduction of Sales, Sales Talk, Exercise for the Final Examination
13  
  Outing
1 Cameron Highlands - Tea plantation
2 Vegetables Farms
3 Fishing Farms
4 Abattoir
  Total :  36 hours
  Sampling Dinner Pratical (last Friday in every month)
1 January 2011
2 February 2011
3 March 2011
4 April 2011
5 May 2011
6 June 2011
  total : 54 hours
  Course
1 Pastry Course, 50 hours
2 Butchery, 10 days/20 hours
3 Sausage making, 9 hours
4 Sugar making by Chef Izzam 012-6468448, 9 hours
5 Malay Cuisine, 54 Hours
6 Chef Wan, 4 hours
  total : 146 hours
575  











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