Today
Vision
To be the leader in professional & personal development for the culinary community while promoting current culinary technique & preserving the history of our craft.
Our Mission
AS A Non profitable organization ,it’s a non political professional organization dedicated to maintaining & improving culinary standards in Uganda ,through education , training and professional development of its membership.
As an authority & opinion leader on food upcu represents a national voice on all issues related to food handlers and culinary professional.
National Certification for the Hospitality Industry
Hospitality is one of the world’s largest and fastest-growing industries, employing 1 in every 10 people globally. In Uganda, this industry offers countless opportunities but also poses challenges for both businesses and workers.
To bridge this gap, the Uganda Professional Chefs Union offers a National Certification for Hospitality Professionals. This program, co-designed with leading employers, validates the skills and experience gained in real-life kitchen environments. It sets a national benchmark for hospitality excellence, making chefs’ skills measurable, recognized, and respected across the industry.
Benefits of Certification:
- Official national recognition of culinary skills
- Enhanced employment opportunities
- Increased credibility and professional standing
- Access to advanced culinary training and workshops
- 100k per  chef  for meals and conférence access payable before 15th september 2025
- 50k for students for coffee break and conference access payable at your insititution
- Général public attendance is  free
- Exhibitors 1million for a booth payable before 15th september 2025
- Ordinary Exhibitors with just a table 250k payable before 15th  September 2025
- International chefs USD 50 Payable on arrival only
Upcoming Events
Build your Career Path as a Professional Chef Co-designed with leading employers, UPCU Hospitality Certification matches experience gained on the job against a National and global benchmark for hospitality professionals
Employing the latest technology in skills recognition and verification, UPCUÂ Hospitality Certification showcases career milestones using physical and digital certificates and helps build a career pathway towards professional advancement
Food Safety & Practices
Temperature Control
Keep Hot Foods Hot: Maintain hot foods at or above 60°C (140°F) to prevent bacterial growth.
Keep Cold Foods Cold: Store perishable foods below 4°C (40°F) to prevent spoilage.
Use Food Thermometers: Always check internal temperatures of meats and prepared dishes to ensure they’re safe for consumption.
Hygiene and Personal Cleanliness
Handwashing: Wash hands with soap and water regularly, especially before handling food, after using the restroom, or touching raw ingredients.
Clean Uniforms: All chefs and kitchen staff should wear clean uniforms, hairnets or hats, and avoid wearing jewelry while working in the kitchen.
Glove Usage: Use disposable gloves when handling ready-to-eat foods, and change gloves frequently.
Cross-Contamination Prevention
Separate Raw and Cooked Foods: Use different cutting boards, utensils, and storage areas for raw meats, fish, and vegetables to avoid cross-contamination.
Sanitize Surfaces and Equipment: Regularly sanitize countertops, knives, and kitchen tools with food-safe cleaning agents.
Use of Separate Containers: Store raw and cooked food in separate containers to prevent mixing of contaminants
Allergen Management
Clear Allergen Labeling: Provide clear information to customers about dishes containing common allergens such as peanuts, dairy, gluten, eggs, and shellfish.
Prevent Cross-Contact: Ensure allergenic ingredients are kept separate during preparation and cooking to avoid cross-contact.
Safe Food Handling
Check Expiry Dates: Regularly monitor food items’ expiry dates and discard any items past their use-by dates.
Safe Storage: Store all food properly, ensuring that raw foods are stored away from cooked items, and all ingredients are sealed tightly to maintain freshness.
Regular Cleaning and Sanitizing
Routine Cleaning: Clean all surfaces, floors, and kitchen equipment at least once every shift, and immediately after food spills or other contaminants.
Sanitize Workstations: After each use, sanitize cutting boards, knives, and utensils to prevent contamination from bacteria or allergens.
Food Waste Management
Minimize Waste: Reduce food waste by storing leftovers correctly and reusing ingredients when possible. Compost organic waste and recycle packaging.
Safe Disposal: Dispose of expired or unsafe food immediately to prevent contamination.
Regulatory Compliance
Follow Local Regulations: Adhere to the Food and Drug Act of Uganda and other local safety regulations, ensuring that the kitchen complies with health department inspections.
Health Certifications: Ensure that all kitchen staff have valid health certifications and participate in regular safety audits.
Sponsors: Prognosis BioTech, StarBex International, Yalelo Fresh Fish, Kamran Kitchen Ware, Vine Kitchen.
Partners: Kyambogo University, Makerere University, UIRI, UMA
