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| AITC protects the title “professional chef” against misuse with an Industry credential and logo. |
AITC membership identifies the advanced professional. “Chartered Chef” (“TChef”). |
Membership shows:
Authenticity, Respectability and Credibility. |
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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 |
Licensed TechnicalChefs:
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Sponsors and supporters websites: Thank you AITC sponsors who assisted to establish AITC:
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AITC is the primary association and voice for professional standards in commercial cookery in Australia. Induction is the highest credential for a commercial professional chef.
AITC certification identify the advanced professional and demonstrates their Authenticity, Respectability and Credibility.
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AITC is the primary professional chef’s association and industry voice for professional standards in commercial cookery in Australia. Induction is the highest credential for a commercial chef.
AITC certification identifies the advanced professional to demonstrate their Authenticity, Respectability and Credibility and advanced experience.
Why register with the institute:
1. Adds a public profile to show you are an industry leader.
2. Connects with successful people and open new doors.
3. Gives you a voice in the future of commercial cookery.
4. Gives you a competitive advantage.
Induction conditions-
1. Documented recognised qualifications
2. A minimum six-years commercial kitchen experience. (post training)
3. Evidence of fitness to be titled a professional chef.
4. A commitment to follow Codes of Practices.
5. An obligation to Continuous Professional Development Practices.
Commercial kitchens require two categories of chefs, the semi-skilled or evolving and the highly experienced specialist. The word “chef” has dramatically changed with both categories titled “chef”. AITC is the only reliable authority to identify fully trained and experienced leaders.
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