Self-development – Australian Institute of TechnicalChefs Inc.

Australian Institute of TechnicalChefs – Professional Development.

A TechnicalChef is required to achieve a minimum of fifty (50) points of professional development points during their initial two and thereafter every five years of registration.

Precedence will be set by the AITC council. However as a general rule, 1 point nominally equate to 1 hour of extra culinary activities depending upon its rigor.

Activities are defined as involvements that influences and stimulate personal and/or professional development and external to day to day occupational role.(With the exception when training apprentices)

Points may be accumulated from activities that are participatory, networking, advisory, educational, training, social and more.

Unique activities submitted to council for consideration must include a description, reason for approval and approximate hours involved in the activity.

Approved activities will be must be individually beneficial, culinary specific, have a measureable outcome, linked to a time-period, relevant to the responsibility of a professional chef.

Activities and programs may be submitted by Institutes, organisations and associations for AITC official approval.

Chefs personally develop in many ways and not always through formal education, this program recognise that fact.

A personal dairy of involvement is highly recommended and a record of CPD will be required prior to re-registration. The following list is not inclusive.

Additionally, AITC is gradually introducing online resources that may be used as extra curricula activities.


Approved annual points for:	Approved annual points for:	Approved annual points for:
Enriching experiences: – Local culinary competition – National culinary competition – International culinary competition – Subscriptions to industry magazines	Networking experiences: – Member of Chaîne des Rôtisseurs – Member of A.C.F – Member of L.T.B – Member of Académie Culinaire de France – Member of other culinary association	Advisory experiences: – Culinary Judge – Consultancy roles within Hospitality – Membership culinary committees – Direct responsibility for training apprentices – Published articles or books


Approved annual points for:	Approved annual points for:	Approved annual points for:
Educational experiences: – Advanced Cookery Certificates – Hospitality related diploma plus. – Hospitality related degree plus. – Other formal studies	Attendance experiences: – Industry related courses/programs – Personal development workshops – Culinary related master classes/workshops – Culinary excursions	Social and Promotion experiences: – Culinary social events – Social media – LinkedIn – Facebook – Media reviews

CPD Details