A “Code of Practice” is, an agreed set of activities, actions, technical requirements, responsibilities or responses to events or conditions that apply to a profession, trade or industry.
Codes are often based on international or national standards.
The following are the Australian Culinary Codes of Practice that have been agreed by a body of commercial chefs convened by George Hill from Salonculinaire.com.
They represent an act of self regulation and considered necessary to restrict entry into the profession of commercial cookery and to ensure that general professional practice is conducted at the highest level of integrity and quality.
There are ten codes that TechnicalChefs agree to follow: With their definition below the codes.
THIS REPRESENTS BASICALLY THE TECHNICALCHEFS CREED
DEFINATIONS: