Topic outline

  • Australian Institute of TechnicalChefs.Inc
    A legitimate chef requires commercial cookery experience, culinary knowledge, culinary skill, training, determination, high values and conducts himself or herself by an agreed codes of practice, this model mirrors the basis upon which chefs are inducted into the Institute.
    The Institute transforms the trade of cookery into a professional career of the highest integrity and competence by licensing and promoting legitimate commercial chefs and chefs in associated occupations who emanated from a career as a commercial cook/chef.

    Joining A.I.T.C, is the only industrial way to transform your voice, and meaningfully use your opinion at a professional level.  Unfortunately due to a self-regulated industry, there are many people who call themselves a chef, or titled a chef in media, however in reality, are not a commercial professional chef. This problem is destabilising a real professional’s career. All modern chefs have a simple choice: To be a part of the problem and remain just an ordinary chef, or elect to be a part of the solution for the future, and register as a TechnicalChef.

    Who can take these assessments:

    These assessments are available to Australian professional chefs who seek to apply for membership of the Australian Institute of TechnicalChefs.Inc, particularly for applicants who are unable to demonstrate 1000 education credit points in formal technical education, and who will be required to sit a basic culinary knowledge examination.

    There are two tests:

    1. Example - Assessment of Culinary Knowledge.

    2. Formal - Assessment of Culinary Knowledge. (The formal assessment combines two sets of subjects: Cuisine Knowledge, and Kitchen Administration knowledge into one one overall assessment of culinary knowledge).

    Cuisine knowledge. An applicant is expected to answer 100 culinary questions, randomly selected from 485 fundamental questions in the following subjects and achieving a 50% plus pass rate. Every candidate will receive a unique examination and will include questions selected from each subjects below. We strongly advise candidates to practice on the example examination, to become familiar with the system prior to sitting an examination.
    1. Basic Food Preparations - Mise en place
    2. Butchery, Meat Cuts- Cookery
    3. Culinary Terminology
    4. Eggs and Farinaceous
    5. Equipment and Tools
    6. Fish and Shellfish – Cookery - Cuts - Recognition
    7. Fruit Vegetables, Potato - Cuts - Fungi
    8. Contemporary General Culinary Knowledge
    9. Hot, Cold Desserts and Sweets
    10. Larder and Buffet
    11. Methods of Cookery
    12. Pastry - Cakes - Yeast
    13. Poultry and Game - Cuts – Cookery
    14. Product Knowledge - Herbs and Spices
    15. Salads – Dressings - Sandwiches
    16.Stock - Soups - Sauces
    Kitchen Administration:
    17. Brigade Management - Leadership - Organizational
    18. Coaching - Staff Development - Training
    19. Environment and Sustainability - Quality Control
    20. Compliance
    21. Ethics and Conventions
    22. Food Science - Diets – Nutrition
    23. Large and small equipment
    24. Menu planning - Portion Control -Yield Testing
    25. Occupational Health and Safety - First Aid
    26. Purchasing – Costing - Standard Recipes - Stores


    These examinations are A.I.T.C accredited. They are not recognised by any government agency. However, exist as a safeguard to the many different standards found in people who claim to be a chef. These exams use as a basis the professional culinary knowledge database with the consent of The tests are objective, have been designed and tested by qualified commercial chefs to enable an audit of a commercial chefs culinary knowledge. These assessments do not replace good training, nor claim to be a qualification. They work on a basic principle of probability. While there are many other determining factors that make a chef. These tests focus on culinary knowledge that ought to be known by a competent commercial chef in key culinary subjects. They measure the probability that the person is familiar with a minimum level of professional culinary theory and implies their culinary maturity. Culinary businesses wishing to assess applicants for employment may also purchase custom designed individual examinations. Contact George Hill

    - Candidates will be permitted to attempt an examination once.
    - Questions are timed and randomized.
    - There are built-in mechanisms that indicate online cheating.
    - Anyone found to have cheated will be disqualified from applying for membership.

    How to take an example test:

    1. First register online (HERE). (You may register at anytime and only need to do so once) NOTE: If already registered on you NEED to register again..
    2. You must register your details accurately.
    3. When you are completely ready and will not be disturbed , logon and select the appropriate example below.
    4. Read the rules carefully and proceed to "Attempt quiz now"

    How to sit Formal A.I.T.C Assessments.

    1. Apply for membership of the Australian Institute of TechnicalChefs (HERE).
    2. If you are unable to provide evidence of approved formal qualifications, you will be requested to sit a formal examination.


    - Once you have clicked the “Attempt quiz now”, (If sitting the formal assessment you will be requested to input your password).
    - Input the password and wait 20 seconds for the test to load.
    - The timer will appear on your screen and will immediately start to countdown.
    - The system will record your answers given in a strict time limit.
    - Even if you do not complete all questions, submit your completed answers.
    - At the end of the assessment questions; to complete your assessment you must SUBMIT ALL AND FINISH BUTTON (At the bottom RIGHT of the examination).

    For online help: E-mail George or Telephone: 03 9735 0880

    You must register to view examinations - Register here to see examinations

  • A.I.T.C Formal Examinations

    Requires applicant password. Formal Culinary Knowledge and Aptitude Examinations will only be seen by registered users.