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Skills

Do not confuse a Chef with a TechnicalChef.
In Australia, chefs are not legally required to have any formal practical experience in a commercial kitchen under the supervision of a technically skilled commercial cookery practitioner  (Commonly titled Cook or Chef) to be able to practice as a commercial chef.
A TechnicalChef is different.

Members of the Australian Institute of Technical Chefs (A.I.T.C) are required to have a minimum of three years (6000 hours) foundation training experience in commercial food preparation under the supervision of a technically skilled commercial cookery supervisor.

1. Skills

Assessed by the length of time in foundation skills training and development in a commercial kitchen (A minimum of three years or 6000 hours)


Rules and conditions – Skills

1. Applicants must verify their foundation training in commercial cookery, defined by the A.I.T.C as “Skills”.

2. A.I.T.C requires a minimum of three years foundation training in a commercial kitchen as an apprentice cook, trainee, assistant, or commis.

Or

3. Appropriate full time culinary training will in part be recognised by A.I.T.C as foundation skills.

a) One year fulltime training at a culinary school recognised as six months foundation skills training.
b) Two years fulltime training at a culinary school recognised as 1-year foundation skills training.
c) Three years fulltime training at a culinary school recognised as 1.5 years foundation skills training.

4. The maximum number of employers allowed during foundation training as an apprentice cook, trainee, assistant, or commis is three. (A Group Training Company is considered one employer).

5. Provided they fulfil all other conditions for membership, applicants who do not have foundation training will have the right to a practical examination.

6. There will be an additional cost equal to the cost of delivery of the test.

7. A.I.T.C reserves the right to request documents to show the foundation training claimed.

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