Library Articles:


Is it fear or passion that is damages a chef’s career? — When is the time to put passion on the backburner. —  Why do we need TChef in Australia ? — Technical Chef explained. — It’s back to the future. — You may be a qualified cook/chef but are you ready to become a credentialed chef? — Are you a credentialed professional chef? — How Chefs Grow. — Do you consider a chef to be a manual worker or a professional in a legitimate career? — 2017 AGM Presidents Report — Australian Institute of TechnicalChefs (AITC) — AITC Profile Handout. — Why has TechnicalChef evolved? — Is the Australian Institute of TechnicalChefs, officially recognised as an accrediting institute? — Why the Hat? — For Goodness SAKE!


 
 

 

Is the Australian Institute of Technical Chefs, officially government recognised as an accrediting institute?

Not officially by Government or by statuary regulation.  There is no chefs association in Australia that is officially recognised by statuary regulation.  This may, or may not eventuate; however is definitely a long-term goal of the Institute. However unofficially recognised (as are all other legitimate chefs associations). However, AITC is also consulted by government agencies on training issues. 

The Australian Institute of TechnicalChefs has just started and its strength as an accrediting body will grow with members. The Australian Institute of TechnicalChef is a group of experienced and technically qualified commercial chefs who all have (No exceptions) agreed to be individually assessed to ensure they meet the agreed standards to form an independent association that accredits / credentials its own member chefs.

The standards of association have been agreed and set at a professional level ,requiring evidence to show Skills, Fitness, Knowledge, Experience, Commitment and an obligation for Continuing development.  Members agree that there is a need to start to protect their occupational status and vocation by strict and  self-regulation monitored by the association.

The commercial cookery Industry is huge and diverse. Within the commercial cookery Industry there is a wide variety occupations that require diverse levels of training, education and experience.

There are levels of occupations that require highly qualified personnel who need high-level formal training, education, experience, and professionalism that is well above trade standards.

There are levels of occupations that require highly qualified personnel who need training and experience to deliver trade quality while being professional in attitudes and actions.

 

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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.

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’.