|Do not confuse a Chef with a professional chef or a registered “TechnicalChef”.
Chefs in Australia are not required to follow codes of practice, or maintain competency in work related skills and aptitudes (continuous professional self-development).
|A TechnicalChef is different.
Adhering to codes of practice ensure minimum professional standards for a commercial chef; just as neglect of self development has serious consequences, and chefs become quickly out of date.
Members of the Institute are required to agree to a binding professional commitments.
Ten Australian Culinary Codes of Practice and Agree to formal and informal continuous self – development.
- Agree to follow the Australian Culinary Codes of Practice.
- Show a minimum of 50 points in self development activities prior to re-registration for continued membership.
Rules and conditions – Obligations:
- Applicants must agree to adhere to the Australian Culinary Codes of Practice.
- TechnicalChefs are required to achieve a minimum of fifty (50) professional development points during their initial two, and thereafter every five years of registration.
Read Codes of Practice:
Read Professional Development
(Take me to Council Contacts)
President- For governance or sponsorship.
Vice President - For general information.
Secretary - For A.I.T.C meeting dates.
Treasurer- For account enquiries
Education - For training institute liaison.
Branding - For branding discussions.
Registrar - For application process.
Marketing - For press inquiries.
Liaison - For chef queries.