A program to train and certify professional chefs under the standards of the Culinary Institute of America is to be established in Taiwan, the Chinese Culture University School of Continuing Education and the Hwa-Kang Xing-Ye Foundation have said.
The foundation and university made the joint announcement last week, saying that bringing the US-based Culinary Institute of America’s ProChef Certification to Taiwan would help the restaurant and hotel industry by improving professional skills in culinary arts, business management, nutrition and sanitation.
No exact date of the establishment of the program has been given yet.
The Culinary Institute of America, which manages the ProChef Certification program, is a prestigious US college for chefs in New York, established in 1946, and its alumni include several prominent chefs in Taiwan, such as Danny’s Steakhouse executive head chef Wu Hsiao-fang (吳曉芳).
Culinary Institute of America director of consulting and industry programs Brad Barnes said the restaurant industry faces many challenges, such as rapidly changing consumer preferences, the impact of climate extremes on food production and health-conscious diners, which requires constant professional education for chefs and familiarity with a wide range of subjects.
The ProChef Certification program is aimed at providing objective metrics for verifying competencies, training courses to obtain them, career-development guidance to chefs and overall aid for the industry as a whole, Barnes said.
He said that the Culinary Institute of America’s ProChef Certification has three levels that correspond to the American Culinary Federation’s Culinarian, Chef de Cuisine and Executive Chef ranks.
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