Membership of the Australian Institute of TechnicalChefs (AITC) is not a RIGHT, it is a PRIVILEGE.
AITC is the primary voice for professional standards in commercial cookery in Australia, “TChef” membership is the ultimate credential for a commercial chef.
IN THE CURRENT COVID-19 CRISIS. To assist professional chefs, The Australian Institute of TechnicalChefs is producing a series of podcasts. We acknowledge Sarah Maric from Copperfield College and Martin Probst from Profound Leadership for their invaluable assistance and coordination.
Minimum requirements to be inducted into the Institute : 1. Qualifications that equate to 1000 credit points. 2. Six years commercial kitchen experience. 3. Evidence of fitness to be titled a chef. 4. A commitment to follow Codes of Practices. 5. An obligation to continuously develop ones career.
WHAT IS A CHARTED PROFESSIONAL “TCHEF”? The common public belief is that anyone who cooks food as a job is a chef. However, a genuine professional chef is much more than wearing a crisp white coat, and only prepares food. Furthermore, a chef may be trained, or semi-skilled and more confusingly, the title Chef, Professional Chef, Certified Chef, Master Chef, Executive Chef, Chef de Cuisine, and other job descriptions have different ambiguous and subjective meanings that depend upon various perceptions, operations and establishments.
The TechnicalChef logo is the Australian Commercial Cookery Industry validation that shows the holder is a commercial chef who has met the Institutes proficiency industrial standards. Primarily, a registered “TechnicalChef” identifies a leading professional chef in the Australian Commercial cookery who has developed, advanced competencies and integrated their skills and knowledge to include professional attitudes, responsibility and ethical behaviour. Read: Why do we need TechnicalChef in Australia?View Page