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Library Index

 

Hi-lite  and click a category below to view available resources:

Catalogue of subjects:

A. Associated Culinary Knowledge:

Australian Culinary Codes of Practices – Conflict Resolution – Critical Path Analysis – Culinary History – Culture Skills – Ethics and Conventions – HACCP – Leadership – legislation – Nutrition – OHS/ Worksafe-Stress Management-Supervision – Time Management-Workcare-Miscellaneous.

B. Food Preparation Knowledge:

Appetizers – Beef – Butter Sculpture – Cakes – Cheese – Chocolate –  Culinary Terminology – Dairy – Eggs – Cheese – EquipmentFish Cuts – Fruit – Fungi – Game – Herbs – Ice Carving – Lamb – Methods of Cookery – Mise – en – place – Molecular Gastronomy – Pastry – Pork – Potato – Poultry – Salads- Sauces – Shellfish – Spices – Sugar Work – Sweets – Techniques and Tricks – Veal – Vegetable Carvings – Vegetables – Miscellaneous.

TAKE ME TO:

Equipment: 1 – 6 Unox / 7 – 12 Unox / 13 – 18 Unox / 19 – 24 Unox / 25 – 30 Unox + /
Fish Cuts: Fish Cuts
Techniques and Tricks: Techniques and Tricks
Why do chefs in Australia need technicalchef : Conference Paper

You can contact us in the following ways: "Contact AITC Administration Direct ",or email council direct as listed below.

Contact AITC Administration Direct
*President
- For governance or sponsorship.  
           *General manager - Queensland . Councilor - For Queensland Enquiries.
*Vice President
- For New South Wales Enquiries.  
      *General manager Branding - For Social media discussions.
*Secretary
- For meeting dates and broadcasts.
*Registrar - For application process.
*Treasurer
- For account and Northern territory Enquiries
 *General manager Marketing - For press inquiries
General manager Marketing - For press inquiries
 General manager Liaison - For chef queries
General manager - Communications - Web  inquiries.

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