Search Technical Chef

 

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Knowledge

Do not confuse a Chef with a TechnicalChef.

In Australia, a chef may commercially practice without any formal qualification. The title “chef” is confusing, as the title includes those who may be qualified, those who are under-qualified, those who are unqualified, and amateurs.

Many in industry practice are called chefs,  yet have little formal knowledge of commercial cookery practice, and often identified in media as a chef, or an executive chef.

 

A TechnicalChef is different.

TechnicalChefs are more advanced and reliable then just a chef. Members of the Australian Institute of Technical Chefs (A.I.T.C) require a minimum theoretical understanding of commercial food preparation, gained in formal technical training.  

3. Knowledge

 

Assessed by A.I.T.C approved technical qualifications. (Minimum 1000 technical education credit points) (Depends upon conditions below and broadly is equal to a certificate in commercial cookery at the appropriate level.

Rules and conditions – Knowledge

  1. Applicants must verify the level their technical culinary knowledge, defined by the Australian Institute of Technical Chefs as “Knowledge”.
  2. A.I.T.C deems that culinary qualifications will be assigned culinary credit points.
  3. A TechnicalChef requires proof of a minimum of 1000 culinary credit points (or approximately 1000 hours of face-to-face technical culinary arts training).
  4. A credit point stands generally for the actual amount of hours / contact to gain a culinary qualification.
  5. One credit point deemed as approximately one hour of face-to-face culinary study.
  6. Certificates at level III awarded pre 2008 is equated by A.I.T.C as 1000 culinary credit points.
  7. Certificates at level III awarded post 2008 is equated by A.I.T.C as 500 culinary credit points.
  8. The Institute (A.I.T.C) is unable to approve a foundation certificate III as sufficient rigor for a TechnicalChef post 2008 (*1).
  9. Additional credit points maybe claimed with evidence of additional culinary studies or involvement in self -development activities.
  10. An applicant has the right to claim private culinary studies or short culinary courses of more than 20 hours in duration.
  11. All qualifications, additional culinary studies or involvement in self development activities must be verifiable.
  12. An applicant with only a certificate III or equivalent will have the right to request to be theory tested at the next available opportunity as determined by A.I.T.C. There will be an additional cost to the applicant.
  13. Certificate IV is acceptable entry requirement of the Institute.
  14. Credit points for overseas qualifications are accepted, consistent with VETASSESS (Or other relevant assessing authority) determinations.

(*1).The inconsistencies in culinary training brought about by the competency model including, the influence of articulation, clustered qualifications, credit transfers, inconsistent certificate descriptions, funding cutbacks, inconsistencies of interpretations of competency at school, which may differ from competency requirements in industrial practice, recognition of prior learning , the variety of qualifications and the  variance in contact delivery hours (notional hours). All contribute to an A.I.T.C conclusion that certificates III pre 2008 is sufficient in rigor for a TechnicalChef. Culinary practitioners with certificates III post 2008, must provide evidence of additional professional development activates (since graduation ) to gain admission.

The Institute of Technical Chefs equates:

  1. Certificate III in Commercial Cookery       500 Credit Points
  2. Certificate III in Asian Cookery                 500 Credit Points
  3. Certificate IV in Commercial Cookery    1000 Credit Points
  4. Certificate IV in Asian Cookery                500 Credit points
  5. Culinary qualifications are assessed on their rigor.
  6. Credit points for overseas qualifications are accepted, consistent with VETASSESS (Or other relevant assessing authority) determinations.

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