MUTUAL ADVOCATORS 

The Australian Institute of TechnicalChefs acknowledges Institutions, organisations and supporters who have similar values  that aim to maintain, and strive to continuously improve professional standards in commercial cookery and the wider Tourism and Hospitality Industry.

The Institute is loyal to, and privileged to have permission to display their logos.

  Open a webpage:

Culinary Education:

  

 

 

      

Foodservice:

      

Foodservice Suppliers:

 

 

      

Organizations:

Specialists

 

    

 

 

Scroll to Top

(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’.