|Australian Institute of TechnicalChefs Inc.|
“TechnicalChef” is an industry driven credential that identify chefs who practices at the professional level.
Commercial kitchens require two levels of chefs; the semi skilled and the advanced professional. Almost similar to an accountant and a chartered accountant, both required by their industry, however the advanced professional is required to provide evidence of appropriate qualification, expertise and commercial experience, in addition adhere to professional guidelines and codes of practices set by their industry.
“TechnicalChef” is the culinary industry equivalent of a “Chartered (Licensed) Chef.
TechnicalChefs are members of the Institute that transforms the trade of cookery into a professional career of the highest integrity and competence by licensing commercial chefs and professionals in associated occupations who emanated from a career as a commercial cook/chef.
Unfortunately due to a self-regulated industry, there are many people who call themselves, or titled a chef in media, however in reality, are not a commercial professional chef at the professional level . This problem is destabilising a professional chef’s career.
All professional 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, and register as a chartered “TechnicalChef”.
Who can take these assessments?
This assessment is available to Australian chefs who seek to apply for membership of the Australian Institute of TechnicalChefs Inc. Particularly for applicants who are unable to document 1000 education credit points in formal technical education.
There are two tests:
1. Example Only - Assessment of Culinary Knowledge. Very simple questions used as a practice run in preparation for the formal examination.
2. Formal - Assessment of Culinary Knowledge. (The formal assessment combines: Cuisine and Kitchen Administration knowledge into one assessment of culinary knowledge).
|Culinary 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
|17. Brigade Management - Leadership - Organizational
18. Coaching - Staff Development - Training
19. Environment and Sustainability - Quality Control
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.
- This assessment uses the culinary knowledge database and consent of Auschef.com.
- The tests have been designed and tested over a number of years by qualified commercial chefs and enable a broad audit of a commercial chefs culinary knowledge.
- From experience we have a very sound basis of established benchmarks.
- These assessments do not replace good training, nor claim to be a qualification.
- Assessment results are kept confidential.
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.
- Candidates will be permitted to attempt the formal 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 attempt the example test:
• First register with Auschef.com online (HERE). (You may register at anytime and only need to do so once)
• If already registered on Technicalchef.com you NEED TO REGISTER AGAIN.
• You must register your details accurately.
• When you are completely ready and will not be disturbed, logon and select the appropriate example below.
• Read the rules carefully and proceed to "Attempt quiz now"
How to sit Formal A.I.T.C Assessments:
• Apply for membership of the Australian Institute of TechnicalChefs (HERE).
• You will only be required to sit this test, if you are unable to provide evidence of approved formal qualifications that add up to 1000 education and training credit points.
• 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; 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
Culinary businesses wishing to assess applicants for employment may also purchase custom designed individual examinations. Contact George Hill at auschef.com