Our Objectives

The International Union of Arab Master Chefs operates under an integrated set of applied institutional objectives aimed at regulating and advancing the culinary sector within a verifiable legal and accreditation framework, as follows:

1. Regulate professional practice
   Establish and enforce written professional standards for culinary arts and gastronomy, and address unregulated or misleading practices.

2. Establish a reliable professional accreditation system
   Accredit professional competencies through clear, published pathways based on actual qualification and assessment, linked to official documentation and verification.

3. Regulate professional judging as an authority
   Formalize culinary judging as a regulated professional mandate, exercised under defined evaluation systems, ethics, and accountability.

4. Ensure institutional separation of mandates
   Maintain clear separation between training, accreditation, judging, and regulatory authority to prevent overlap or misuse.

5. Protect professional titles and designations
   Safeguard professional and judging titles from misleading or unauthorized use, and link them exclusively to verifiable institutional frameworks.

6. Enhance transparency and verifiability
   Enable authorities and institutions to perform institutional verification of certificates and professional status through approved electronic systems.

7. Build a sustainable professional framework
   Promote a culture of professionalism based on methodology, accountability, and institutional continuity, ensuring long-term sector stability.

8. Strengthen international institutional trust
   Provide a reliable professional reference for cooperation with public authorities, educational institutions, and international partners within clear legal frameworks.

9. Formalize relations with public authorities
   Establish structured cooperation mechanisms with ministries, regulatory bodies, and official institutions, while respecting legal mandates.

10. Unify professional references
    Adopt a unified institutional reference for titles, certificates, and evaluation scales to reduce inconsistency and conflicting standards.

11. Develop evaluation and judging systems
    Continuously develop scoring systems, assessment methodologies, and international judging frameworks aligned with professional practice.

12. Prepare and qualify professional leadership
    Create advanced pathways to develop culinary and judging leaders capable of managing institutions, panels, and events under institutional governance.

13. Regulate competitions and professional events
    Provide institutional oversight of culinary competitions and professional events under approved judging systems ensuring integrity and impartiality.

14. Strengthen governance and institutional discipline
    Apply governance principles, internal controls, and clearly defined responsibilities across all Union activities and affiliated entities.

15. Protect professional intellectual property
    Safeguard systems, frameworks, titles, and professional content issued by the Union from unauthorized use or imitation.

16. Enable cross-border verification
    Facilitate international verification of certificates and accreditations to support professional mobility and institutional trust across jurisdictions.

17. Build reliable professional databases
    Establish official, updatable, and auditable registers for professionals, judges, and accredited credentials.

18. Support professional research and development
    Encourage applied research in culinary arts, gastronomy, and judging, aligned with approved standards and institutional frameworks.

19. Promote professional ethics
    Enforce binding codes of professional ethics and apply accountability mechanisms in cases of non-compliance.

20. Ensure institutional continuity
    Build structures and systems that guarantee the continuity of the Union and its entities beyond individuals, ensuring long-term professional stability.