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There are three ways to apply to be a TechnicalChef Licence:

  1. Complete an online application on this site
  2. Download an application form, complete and return by email
  3. Request any council member or field officer to send an application

Compete the application form, add copies of documents,
indicate the names and contact details of three independent referees and agree to the declarations.

Once your details have been verified and council approved, membership is initially for two years, thereafter for five years.

All TechnicalChefs are chefs, but not all chefs are technical chefs.
As is, all legitimate chefs are cooks, but not all cooks are legitimate chefs.

Condition 1. Skills and Experience.

Experience: (A TOTAL minimum of six years or 12000 hours). Assessed by the length of time working  in a commercial kitchen.

 Condition 2. Fitness – Attitude.

(Character and fitness): Assessed by the independent opinion of three industry referees, 

 Condition 3. Culinary training.

Knowledge:  (Minimum 1000 technical training credit points). Assessed by initial technical qualifications. Points may be added for additional activities.

Comprising of two components: Training time (minimum 6000 hours) as a novice, trainee, apprentice.

AND development time of 6000 hours as a cook/chef (totaling 12000 hours).

Four years practical training as an apprentice or equivalent, with two years experience as a commis, partie, or station chef.

Alternatively, 3 years apprentice and three years commercial cookery experience.
Alternative, successful AITC practical test.

Preferred referees can include:

Registered TechnicalChef
or employers.

Alternative referees:
Chef de Cuisine (20 + in the brigade.
– Commercial cookery Teacher
– Executive chef (20 + in the brigade)
– Executive sous chefs
– Hotel or Restaurant Managers
– President of a Chefs Association

Alternative referee must be or have been in the industry for more then ten years.

There is a broad relationship between credit points and hours:

Applicants are require to show :

Name of completed training course
Length attended course in years
Graduating Institute
Certificate number
Evidence of minimum hours for qualification.

Condition 4. Self-Development. Condition 5. Codes of Practice. Condition 6. Fees.
Agree to meet continuous self-development rules:

Declare a commitment to continuous self-improvement. During registered periods, technical chefs need to  keep records of continuing improvement through education or industrial experiences.

Agree to adhere to the Australian Culinary Codes of Practice.

Registration fee:  $100 Payable only when approved by the council.

First two years $50, and thereafter $50 per year.


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

Contact AITC Administration Direct
- 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.
- For meeting dates and broadcasts.
*Registrar - For application process.
- 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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