|Do not confuse a Chef with a professional chef or a registered “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 even an executive chef.
|A TechnicalChef is different.
TechnicalChefs are more advanced and professional then just a chef. Members of the Australian Institute of Technical Chefs (AITC) require a minimum theoretical understanding of commercial food preparation, gained in formal technical training.
Rules and conditions – Knowledge
(*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 AITC 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: