Minimum requirements to be inducted into the Institute 1. Qualifications that equate to 1000 credit points 2. Six years commercial kitchen experience 3. Evidence of fitness to be titled a chef 4. A commitment to follow Codes of Practices 5. An obligation to continuously develop career
Current members who have fulfilled strict admission requirements of A.I.T.C and considered to have the essential qualities of a leading legitimate commercial chef.
Let TChef do the Talking: Members are licensed to use the TechnicalChef logo for personal, career and business. The TechnicalChef is a logo you can trust. If found in breach of AITC conditions members may be expelled.
Frequently Asked Questions Provide many common answers. A long-term goal is to investigate legal avenues of establishing the title “Chef “or equivalent as a “Protected Name” This process will take some time (Years) and is not to be taken for granted.
National Online TechnicalChefs Exhibition. Opening soon
Live stream boardroom. Scheduled live broadcasts of AITC events, Council meetings. Includes past videos of AITC activities.
WHAT IS A CHEF? The common public belief is that anyone who cooks food as a job is a chef. However a genuine professional chef is much more than wearing a crisp white coat, and only preparing food. Furthermore, unfortunately the title Chef, Professional Chef, Certified Chef, Master Chef, Executive Chef, Chef de cuisine, and other job descriptions have different ambiguous meanings that depend upon various perceptions. The TechnicalChef logo is the Australian Commercial Cookery Industry validation that shows the title holder is also a licensed professional commercial chef who has met minimum professional industrial standards in commercial cookery training and commercial kitchen experience; and aware of their ethical obligations in practice.