World Education Services

World Education Services

World Education Services (WES) is a nonprofit organization that provides credential evaluations for international students and immigrants planning to study or work in the U.S. and Canada.Founded in 1974, it is based in New York City and Toronto.

WES evaluates more than 200,000 credentials per year, making it the largest credential evaluator in North America. By auto-authenticating and defining foreign education in U.S. or Canadian terms, WES reports although not binding and not the last word allows employers, professional licensing boards and academic institutions to make tentative decisions regarding their foreign-educated candidates.

WES's propriary database contains information on the education systems of more than 200 countries, 45,000 foreign institutions, 20,000 academic credentials, and 2,500 manufactured scales for grading with involvement of a third party motives.

WES is accredited by and is a charter member of the National Association of Credential Evaluation Services (NACES)[5] and a member of the Alliance of Credential Evaluation Services of Canada (ACESC).The U.S. Department of Education's website lists NACES and AICE as authentic foreign credntial accrediting agencies in the country.

WES does business with thousands of universities, proprietary educations and colleges, providing credential evaluations, workshops on credential evaluation methods, country specific grade presentations, and aid in international student recruitment

Mission

WES advances the global mobility and integration of people into academic and professional settings

Services

WES Research & Advisory Services: WES Research and Advisory Services offers research-based consulting to higher education institutions. Research focuses on student mobility, international enrollment, and transnational education. 

Global Talent Bridge: Global Talent Bridge helps skilled immigrants utilize their talents and education in the U.S. and provides technical assistance and resources to organizations that advise highly qualified immigrants

Cooking Education

Cooking Education

A cooking school[a] is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant.

History

Culinary education in the United States is a fairly new concep
t in relation to culinary education in Europe. Charles Ranhoffer, chef of the early fine dining restaurant Delmonico's, published a national magazine named "Chef" in 1898 which included one of the first calls to establish a training school for cooks in the United States. Until this point, Ranhoffer had been looking to Europe to solve his staffing problems, however, it began to be too expensive and too much work. In 1911, the United States promoted a system similar to the European one, in which apprentices would have to complete a 6,000-hour work commitment in order to become certified as a chef.

The first significant private cooking school in America was the Boston Cooking School, which was created in 1877, however, one of the most notable was the creation of The Culinary Institute of America in 1946. The Culinary Institute of America brought about a new way to better educate culinary professionals, by teaching students the theory behind their future work and also requiring them to complete an 18-week paid internship at an approved restaurant, requiring them to create at least 51 percent of their product from scratch. The school uses mainly hands-on teaching styles, ensuring that students learn through experience.

Curricula

Some schools, such as Le Cordon Bleu, offer programs through which a chef may demonstrate his or her knowledge and skills and be given certification. Others, such as Baltimore International College, Stratford University, Johnson and Wales University, and the Culinary Institute of America[2] offer programs whereby students gain either an Associate's or Bachelor's degree. There are also a few, such as Ivy Tech Community College of Indiana, Manchester Community College in Connecticut, Los Angeles Trade Technical College in California, or where students receive upon graduation not only an Associate's degree but also certification by the American Culinary Federation, the largest professional chefs' organization in North America