Phase one
The implementation test countries:
Scotland
Ireland
South Africa
India
Australia
Singapore

Question review, started on 20/09/2006
The exam questions were submitted to each of the listed countries for review and comment regarding content and relevance of questions as well as terminology.
The feedback wanted in a general sense for the standards should be given as globally significant. Identifying which standards are expected to be learned or considered as common knowledge in relation to the level of WACS certification is due the end of October. Once the review and rewrite of the questions are accomplished, we will turn them over to the online testing agency which will need approximately 30-45 days to be up and running to test our global WACS candidates.

Candidate recommendation to be sent by 10/11/2006
Each of the implementation countries are expected to recommend 12 candidates for the initial testing phase. Their application, which can be filed on line with the American Culinary Federation, shall be required along with a resume/curriculum vitae and proof of their career education. Once the package is received by ACF, the candidate will be evaluated and approved or declined. Provided they are approved the candidate will be notified of their scheduled date for testing which will include sufficient time to study in the interim.

Testing site recommendation to be sent to ACF by 10/11/2006
Each of the implementation countries will need to identify the sites available for each candidate to be tested in their respected countries and regions. The test must be administered in a fully proctored environment and follow the prescribed time guidelines. All that is required otherwise is high speed internet access and a computer for the candidate.

Summary for Phase One
Once the candidates are selected and the test sites are scheduled with those candidates, the first official testing for WACS certification will commence in January.
The education committee and ACF shall then start the evaluation of the process, addressing any inconsistencies and reviewing feedback. We then would make the certification available for the five test counties to all its WACS members by the spring of 2007 as a final run to see the results is all areas concerning the certitification.

Phase two starting in 2007
Develop a PR/marketing plan in conjunction with continental directors which should market to industry and public alike. It is important to generate a public awareness and demand from the get-go in order to instill a need to be certified at all. Ask Continental directors to begin to invite a small number of candidates from each of the implementation countries resulting in a “soft opening” of the program.

Phase Three
WACS certitification and testing available to all of WACS member countries after the 2008 Congress. The program and the results to date would be presented at the Congress.

The mission statement of the education committee is:

“The WACS Education Committee will facilitate programs of excellence that broaden skills and knowledge in the global community of chefs aimed at building a skilled future”

This will be achieved by:
Designing and presenting best practice programs
Identifying the most effective methods of delivery
Identify funding models
Coordinating the delivery of programs
Evaluating, continuously developing, and broadening the scope of programs

There has been much talk about the train the trainer program. The education committee has adapted a new approach called WACS continuing Education. We believe that having the ability to offer to member’s education on all levels is a priority in meeting the member’s needs as well as WACS being of value.

We have a Needs Analysis survey that will be sent to all WACS county member presidents to be filled out and returned to us. This survey that we hope all seventy plus counties fill out shall give us the information needed to see what the priorities are in providing continuing education to the members of WACS.

It is our goal to have to develop and initiate programs for the members of WACS as needed and requested. This may include a train the trainer series, it could consist of:
On-line education from the WACS website with demonstrations, lectures and access to recipes, training materials and such.

We realize that though culinary competitions play a big role in WACS that in the day to day life of many cook’s basic skills, new concepts of cuisine and new trends are just as important.

We do not have all the answers but will do our best to provide a resource for you the members of WACS to turn to when you need help, have a question or just want to keep advancing the skill of your craft as a cook and chef.

We have a conference call the en of October to measure our progress and to ensure the certification is off to a good start. We hope to meet in the early part of 2007 to make our visions for you a reality. The 2008 congress will be full of good news from the education committee as we work hard to be the foundation of WACS. Even when one becomes a teacher they are still students of the craft called cookery.

Learning and sharing, working together to be better at what we do is a benefit for all cooks and chefs around the globe.

In the end there are no secrets to culinary success or to becoming a top chef and great cook. It is the result of preparation, continuing education, hard work, sacrifice, many hours, and learning from your failures while never giving up.

The same can be said for making WACS a great federation for the global chef community. With each and every one of us practicing the above we can all make WACS a great culinary success.