Document verification:

Certified photo-copies of documents, qualifications will only be accepted if verified by a:

Justice of the peace,

Commissioner for affidavits,

A person legally authorised to certify documents,

The current Chief Executive Officer, President or Secretary of a chef’s organisation (including chapters) that is registered with Salonculinaire.com.

A registered a Certified Chef at Chef de Cuisine or above.

Or Externally To Australia:

A person legally authorised to certify documents.

Foundation documents are not required on subsequent renewals, or applications to upgrade.

Obligations:

Successful candidates must agree to adhere to the:

a) Australian Culinary Code of Practices

b) The policies, terms and conditions of the organisation certified chefs program

c) Be aware certification is for five years and must be renewed

d) Be aware renewal requires proof of continuous improvement (points system)

Assessment Period:

From the time of application the process to evaluate the application, arrange online tests and contact referees requires approximately six weeks

S.A.K.E Principles:

Sake is the fundamental foundation of the assessment process and needs to be fully understood by every applicant

SAKE questions, what is a genuine professional chef?

To consider that a genuine professional chef is simply determined by skills and knowledge is to only identify technical ability and supports the argument that being a professional chef is only about putting food on a plate.

There is a great deal more involved to being a genuine professional chef. So what are the elements that make up a professional chef?

a) Skills - b) Attitude - c) Knowledge - d) Experience

Skills are:

Having the confidence and consistency to technically procure, prepare, and present wholesome food within the cost and time constrains applicable to their work environment.

Attitude is:

Demonstrating a commitment to the industry and includes:

Valuing the need for continuous self development

Respecting the part that history has played in the development of the discipline of cooking

Acknowledging and correctly using the technical language

Understanding the need to be involved and /or supporting networks, associations and professional competitions

Following a recognized code of practices

Being courteous to and openly sharing knowledge with colleagues

Behaving and conducting oneself at all times as a professional

Mentoring the futures industry

Being proud to wear a full chef’s uniform

Being passionate with and respecting food Being able to describe and defend what a professional chef stands for

Knowledge is :

Following the laws of the land as applied to a chef

Knowing how to operate with integrity and honour

Upholding the values of a professional cook

Being aware of a wide variety of products, and ingredients

Understand the reaction of ingredients in preparation and cooking

Understanding and appropriately using technical terms

Experience is:

Experience as a learner, apprentice or commis, experience as a cook, chef de Partie, sous chef, chef de cuisine and/or as an executive chef.

There are many different types of additional valid "experiences" which depending upon circumstances and may include: being an author of technical books, committed as a commercial cookery teacher educator, gaining over a period of time an industry reputation for excellence, participation in competitions, participating chefs associations and more

Procedures:

Skills are tested by:	Base qualifications with an online experience test
Attitude is tested by:	Online attitude test varified by referees
Knowledge is tested by:	Online knowledge test
Experience is tested by:	Resume - CV - and referees
Online Tests have: - Randomised questions - are timed - Only one attempt permitted - Security measures inhibit cheating with an 18 seconds average per question - Candidates either know or do not not know the answer - Confidential inbuilt security mechanisms indicate attempted cheating

Base qualifications:

Candidates who are seeking to be certified who have qualifications (at or above fully qualified cook/chef) from the institutions and systems below, are automatically acknowledged for their prior studies and will not be required to undertake a practical examination.

TAFE - Level III in commercial cookery

Le Cordon Bleu

City and Guilds

Qualifications will be accepted from other institutions that demonstrate studies of equal depth, academic and practical rigor required to fully educate and train a mobile commercial cook at equal to level 3 in commercial cookery in Australia.

International qualifications:

In the case of overseas qualifications:

The formal training qualification must: be from an institution that is regulated by a government body

Demonstrate the applicant has successfully completed the qualification at a minimum level 3 in commercial cookery (Australia) or equivalent

(In assessing equivalence “Trades Recognition Australia” minimum standards will be used.)

 

Contact: George Hill - Webmaster - Copyright © 2012 - Salonculinaire.com - Certified Chef.