WACS Primary case studies
WACS Primary · Put your knowledge to work in context.
The Worldchefs Certification System Primary credential is an entry-level professional recognition for cooks who have mastered the foundations of commercial kitchen work. It suits culinary students nearing graduation, commis chefs in their first posts, and career-changers who need a structured way to demonstrate baseline competence to employers. The WACS Primary case studies are 5 cases and about 4,729 words.
1The 11 °C walk-in and the dead thermometer
You are the senior chef on duty in a 140-cover hotel restaurant. Walk-in cooler 2 displays 11 °C; the last written log entry is 22:00 at 3 °C.
969 words, about 5 min2The oyster sauce nobody counted
Saturday, 19:20, a 64-seat neighbourhood restaurant. The booking note reads: 'severe shellfish allergy - anaphylaxis, carries two adrenaline auto-injectors; also reacts to molluscs.' The set menu is roasted tomato and fennel soup; pan-seared sea bass with beurre blanc, crushed potatoes and tenderstem broccoli; dark chocolate tart.
961 words, about 5 min3Whole salmon, 2.4 fish and a full freezer
You run the fish section of a 90-cover bistro. Whole line-caught salmon is 22.00/kg and your supplier sends fish of about 6.5 kg.
907 words, about 5 min4The marker pen and the Friday use-by
You are a commis chef three weeks into a six-month working-holiday contract at a 40-room country hotel; your visa is tied to this employer. At 16:00 on Friday the F&B manager hands you a marker and twelve vacuum-packed salmon portions labelled 'packed Monday, use by Thursday'.
915 words, about 5 min5Ninety shanks, one combi, twenty minutes behind
A 90-cover wedding, main course away at 19:45. Menu: braised lamb shank with dauphinoise potato, glazed carrots and rosemary jus; plus 6 vegan mushroom wellingtons that need 200 °C for 25 minutes from raw and cannot be held more than about 20 minutes without the pastry going soft.
977 words, about 5 min