AITC an association that bonds Influential culinary arts leaders with other culinary industry professionals. Particularly if you a Chef de Cuisine, Culinary Teacher, Culinary Education Administrator, Executive Chef Executive Sous Chef, Chef, Foodservice Manager, Industry Associated Specialist in a supervisory / administrative position. Application Form

 

ABOUT AITC :

The Australian Institute of TechnicalChefs (AITC) is an Australia wide registration association for chefs who practice as a professional. AITC has members in all states across Australia. Members; are licensed to display the AITC logo to verify qualifications, experience, and advanced professional status.

WHY AITC ?

AITC certification is a reliable credential that identifies a fully trained and experienced professional chef.

An AITC credential demonstrates : Authenticity, Respectability Credibility, and Advanced Technical Experience.

WHY AITC ?

Join now – actions speak louder than words!’ and obtain a credential that :
• Adds a public profile.
• Shows an industry leader.
• Connects with successful people.
• Open new doors.
• Provides a competitive advantage.

AITC Membership: 

The public are fast becoming aware that the industry is awash with pseudo “award winning” chefs with a lot of inexperienced semi- skilled chefs supervising kitchens. 
• AITC registration demonstrates the business is in trained and experienced safe hands.

ADMISSION CRITERIA:

1. Recognised certificate cookery qualifications.
2. Degrees or Diploma with cookery units.
3. Six-years kitchen experience. (post training).
4. Fitness to be titled a commercial chef.
5. A commitment to follow Codes of Practices.
6. Follow Continuous Professional Development.
Professionals may apply in an occupation that emanated from a professional chef.

ASSOCIATION IDENTIFIES:

TechnicalChefs are known as "T Chefs" are known to be:
• Confident in their abilities.
• Consistent and reliable.
• Doers, not talkers.
• Go the extra mile.
• Innovators.
• Role models.

TChefs include:

Chef de cuisines
Culinary Leaders
Culinary Teachers
Education Administrators
Executive Chefs
Executive Sous Chefs
Foodservice Managers
Industry Associated Specialists
Supervisory Chefs
Certified No : 15101 George Hill
Certified No : 15102 Robert Ford
Certified No : 15103 Andrew Wisken
Certified No : 15105 Handi Susanto
Certified No : 15106 Martin Probst
Certified No : 15107 Kevin Starow
Certified No : 15110 Cam Woolcock
Certified No : 15112 Shayne Greenman
Certified No : 15114 Ernst Schwab
Certified No : 16101 Leslie Chan
Certified No : 16103 Jeffery Gear
Certified No : 16104 Jason Wilkes
Certified No : 16105 Ken Yip
Certified No : 16106 Prakash Chand
Certified No : 16107 Mark Sweeting
Certified No : 16108 Stephen Tryon
Certified No : 16109 Fabrizio Restelli
Certified No : 16110 Peter Mewett
Certified No : 16111 Nicholas Blackmore
Certified No : 16112 Sarah Maric
Certified No : 16113 Liam (kevin) Nguyen
Certified No : 16115 Peter Ristuccia
Certified No : 16116 Paul Shay
Certified No : 16117 Belinda Clements
Certified No : 16118 Murray Twaits
Certified No : 16121 Roger Pearson
Certified No : 16123 Anthony Hoy
Certified No : 16125 Stephen Bennett
Certified No : 16126 Hosheder Panthaki
Certified No : 16127 Suresh Vaidyanathan
Certified No : 16130 John Deane
Certified No : 16131 Christopher Tandy
Certified No : 16133 Dale Lyman
Certified No : 16134 Shane Beatterson
Certified No : 16135 Bernd Uber
Certified No : 17142 Graeme Chalmers
Certified No : 17143 Tom Milligan
Certified No : 17144 Barbra Porter
Certified No : 17146 Daman Shrivastav
Certified No : 17148 Tuan Ngo
Certified No : 17151 Wun Teck Jong
Certified No : 17152 Daniel Soto
Certified No : 17154 Manish Srivastava
Certified No : 18156 Daniel Hiltrunner
Certified No : 18158 Craig Dowling
Certified No : 18159 Reiner du Plessis
Certified No : 18163 Suraj Goondarry
Certified No : 18164 Deepak Chopra
Certified No : 18166 Krishna Thalaachawr
Certified No : 18167 Malcom Doyle
Certified No : 18168 Praveen Kaushal
Certified No : 18169 Terrence Dsouza
Certified No : 18171 John Casey
Certified No : 18172 Gurpreet Singh
Certified No : 19173 Matthew Cook
Certified No : 19174 Gurvinder Singh
Certified No : 19175 Yakob Abraham
Certified No : 19177 Fairley Wijesinghe
Certified No : 19178 Anura Jayasuriya
Certified No : 19179 Philip Lodge
Certified No : 19180 John Borlagdan
Certified No : 19183 Dinesh Kumar
Certified No : 19184 Athol Wark
Certified No : 20185 Nitigya Sabharwal
Certified No : 20186 Abishek Roy
Certified No : 20187 John McFadden
Certified No : 20188 Lindsey O'Grady
Certified No : 21189 YingZhe Guo
Certified No : 21190 Kim Wisneski
Certified No : 21191 Marcus Moore
Certified No : 21192 Rolf Van Der Kamp
Certified No : 21193 Theresa Lau
Certified No : 21194 Antonio Tjung
Certified No : 21195 Craig Robinson
Certified No : 21196 Vitantonio Moramarco
Certified No : 21197 Julie Armstrong
Certified No : 21198 Ray Vassallo
Certified No : 21199 Narendra Joshi
Certified No : 21200 Brad Bennett

We  proudly acknowledge Sponsors and Partners who assist AITC achieve the mission. Click on their logo to know more about their great products.

Or link to their own National Competition to find the “Best of the Best” Young chef in the making.

Sponsors and Partners 

     
Humpty Doo Barramundi: Best of the Best Future Chef Award  (Certificate IV Commercial Cookery)  Dilmah Tea :  Best of the Best Future Chef Award (Certificate III Commercial Cookery)  University Meat :  Best of the Best Future Chef Award (Certificate II Commercial Cookery)  
Commercial Cookery Advocators
2021 Winner Humpty Doo Barramundi Cert IV Interview
2021 Winner Dilmah Tea Cert III Interview
2021 Winner University Meat Cert II Interview
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(Members are commonly known as a Tchef)

What makes registration as a professional chef with the Australian Institute of TechnicalChefs unique?

Registration is the highest national industry accreditation and status that can be acquired as a chef in Australia. AITC membership identifies: Certification – Experience and Professional Conduct.

A genuine professional chef requires two levels of skills: HARD SKILLS AND SOFT SKILLS.

  • Hard skills are measured by basic training, experience, and often aligned with an obscure title or a degree of authority: EG. apprentice, cook, chef, station chef, sous-chef, executive sous-chef, executive chef, chef de cuisine, head cook head chef, corporate chef, and the many descriptions in occupations that require the competencies of a legitimate hard skilled chef, e.g., company representatives, cookery teachers, consultants etc.
    • Universal labels are also used to attempt to identify a person who cooks for a living EG. master chef, celebrity chef, demonstration chef, etc. These titles do not necessarily describe the title holder’s industrial responsibility and often they may not even have the legitimate hard skills of a chef.
    • Soft skills are much harder to quantify, however, ultimately soft skills form the most important attribute that makes up a PROFESSIONAL CHEF
  • Soft skills are acquired in a second learning curve beyond basic training and experience, when a chef develops a professional mindset (Attitude) which includes:
    • Continuous Professional Development,
    • Flexibility,
    • Confidence,
    • Follows agreed Culinary Codes,
    • Demonstrates:
    •  Leadership,
    • Self-Discipline,
    • Self-Motivation
    • And a professional Work Ethic

These soft skills are a vital companion to hard skills as a professional.

A professional chef requires both legitimate hard and soft skills. As does a registered TechnicalChef. 

A TechnicalChef (TCHEF) is the culinary equivalent to a “chartered” chef (akin to a chartered accountant versus an accountant).

For over 40 years chefs have ‘dreamed’ that one day (Cooks and Chefs) will be all aligned to a single accreditation. TechnicalChef is implementing a national system that fulfils this ‘dream’.

(Members are commonly known as a Tchef)

What makes registration as a professional chef with the Australian Institute of TechnicalChefs unique?

Registration is the highest national industry accreditation and status that can be acquired as a chef in Australia. AITC membership identifies: Certification – Experience and Professional Conduct.

A genuine professional chef requires two levels of skills: HARD SKILLS AND SOFT SKILLS.

  • Hard skills are measured by basic training, experience, and often aligned with an obscure title or a degree of authority: EG. apprentice, cook, chef, station chef, sous-chef, executive sous-chef, executive chef, chef de cuisine, head cook head chef, corporate chef, and the many descriptions in occupations that require the competencies of a legitimate hard skilled chef, e.g., company representatives, cookery teachers, consultants etc.
    • Universal labels are also used to attempt to identify a person who cooks for a living EG. master chef, celebrity chef, demonstration chef, etc. These titles do not necessarily describe the title holder’s industrial responsibility and often they may not even have the legitimate hard skills of a chef.
    • Soft skills are much harder to quantify, however, ultimately soft skills form the most important attribute that makes up a PROFESSIONAL CHEF
  • Soft skills are acquired in a second learning curve beyond basic training and experience, when a chef develops a professional mindset (Attitude) which includes:
    • Continuous Professional Development,
    • Flexibility,
    • Confidence,
    • Follows agreed Culinary Codes,
    • Demonstrates:
    •  Leadership,
    • Self-Discipline,
    • Self-Motivation
    • And a professional Work Ethic

These soft skills are a vital companion to hard skills as a professional.

A professional chef requires both legitimate hard and soft skills. As does a registered TechnicalChef. 

A TechnicalChef (TCHEF) is the culinary equivalent to a “chartered” chef (akin to a chartered accountant versus an accountant).

For over 40 years chefs have ‘dreamed’ that one day (Cooks and Chefs) will be all aligned to a single accreditation. TechnicalChef is implementing a national system that fulfils this ‘dream’.