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Certified Chef Quick Overview

Frequently Asked Questions:

Q. I have lost my original apprenticeship papers and training certificates?

This can happen and waiting for copies from overseas institutes with sometimes old schools that cannot provide past records or schools that do not exist anymore may be a problem.

The way to comply: Sign a statutory declaration. Simply state as below or in similar words that demonstrates training, (when and where) and your understanding of equivalence in a statement such as

I < Name> Attended <School> between <Year> and <Year> to be trained and educated in commercial cookery practices.

The name of the qualification was< Name > EG. City and Guilds - Certificate – Diploma

The name of the school was<Name of School> The Address of the School < City> < Country>

The course length was <Approximate length in years>

To the best of my knowledge the course, which I successfully completed, is equivalent to the educational expectations of an Australian Apprentice level 3 Commercial Cookery Certificate.

Get your signature witnessed by any person legally able to witness a signatures.

We will attempt to validate your qualification

Q. Can I go straight to Master Chef having been in the industry for over 30 years?

No. The entry level is Professional Chef for entry to Executive Chef or Chef de Cuisine for Master Chef.

However as there is no minimum waiting time between upgrades

Once achieved you can immediately apply for the next level

Q. What are and how are "continuous development points" calculated for recertification?

This is yet to be finalized, however the system will be based on a point system, EG points awarded for every hour spent on a development activity during the five years.

For example: Automatic recertification may require the chef to demonstrate they have 100 points accumulated during the five years.

Points will be accepted for involvement in association activities, formal networking, participating in a cookery workshop or master class, attending an educational course, any other defined activity that adds value to the chef’s knowledge.

The list is currently being developed and will continuously grow as activities are accepted.

Existing certified chefs will drive the point’s expectation.

This question will be put as a survey when the pool of certified chefs is large enough to return a valid outcome and ensure a realistic and achievable expectation.

Agencies may also have different expectation and input into this decision and possibly different expectations based on level of certification.

Q. How will continuous development points be proven?

Keep a record from the day you are certified of all your educational activities.

Q. Why is there two streams in the Master Chef Level (Culinary and Administration Major)

This assists certified chefs (Only certified chefs can apply to enter Master) who believe themselves ready to attempt the Master Chef level to choose between the two stream based on their own strengths.

Masters must take two tests.

The first test is a combination of culinary and kitchen administration questions.

The second test (Culinary Major) is an advanced culinary test with food preparation – food service - techniques – terminology questions

or ( Administration Major) with kitchen administration and management questions with food costing, menu planning etc.

Copyright:

The Salonculinaire.com and Certified Chef.com system of chef certification, the process and associated database of test questions are copyright. Apart from any use permitted under the Australian Government Copyright Act 1968, no part may be reproduced by any process, nor may any other exclusive rights be exercised, without the permission of George Hill, Salonculinaire.com. February 2009 Copyright of all images (except organisation logos ) belongs to Salonculinaire.com.

Disclaimer:

Every attempt has been made to ensure the accuracy and reliability of all the information and links provided on this web site, however we give no warranty and accept no responsibility whatsoever for the accuracy or the completeness of the material. If errors are brought to our attention, we will try to correct them.

No attempt shall be made to change, add to, remove, deface, hack or otherwise interfere with this website or any material or content displayed on this website.

Contact us:

Post: 2, Archer Close, Lilydale, Victoria 3140, Australia.

Telephone: 61 03 9735 0880 - Mobile: 0415 521 115 - Mobile: 0439 761 889

E-mail:george

Websites:

Salonculinaire.com - Certified Chef.com - Chefs Forum

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Frequently Asked Questions:

Q. I have lost my original apprenticeship papers and training certificates?

This can happen and waiting for copies from overseas institutes with sometimes old schools that cannot provide past records or schools that do not exist anymore may be a problem.

The way to comply: Sign a statutory declaration. Simply state as below or in similar words that demonstrates training, (when and where) and your understanding of equivalence in a statement such as

I < Name> Attended <School> between <Year> and <Year> to be trained and educated in commercial cookery practices.

The name of the qualification was< Name > EG. City and Guilds - Certificate – Diploma

The name of the school was<Name of School> The Address of the School < City> < Country>

The course length was <Approximate length in years>

To the best of my knowledge the course, which I successfully completed, is equivalent to the educational expectations of an Australian Apprentice level 3 Commercial Cookery Certificate.

Get your signature witnessed by any person legally able to witness a signatures.

We will attempt to validate your qualification

Q. Can I go straight to Master Chef having been in the industry for over 30 years?

No. The entry level is Professional Chef for entry to Executive Chef or Chef de Cuisine for Master Chef.

However as there is no minimum waiting time between upgrades

Once achieved you can immediately apply for the next level

Q. What are and how are "continuous development points" calculated for recertification?

This is yet to be finalized, however the system will be based on a point system, EG points awarded for every hour spent on a development activity during the five years.

For example: Automatic recertification may require the chef to demonstrate they have 100 points accumulated during the five years.

Points will be accepted for involvement in association activities, formal networking, participating in a cookery workshop or master class, attending an educational course, any other defined activity that adds value to the chef’s knowledge.

The list is currently being developed and will continuously grow as activities are accepted.

Existing certified chefs will drive the point’s expectation.

This question will be put as a survey when the pool of certified chefs is large enough to return a valid outcome and ensure a realistic and achievable expectation.

Agencies may also have different expectation and input into this decision and possibly different expectations based on level of certification.

Q. How will continuous development points be proven?

Keep a record from the day you are certified of all your educational activities.

Q. Why is there two streams in the Master Chef Level (Culinary and Administration Major)

This assists certified chefs (Only certified chefs can apply to enter Master) who believe themselves ready to attempt the Master Chef level to choose between the two stream based on their own strengths.

Masters must take two tests.

The first test is a combination of culinary and kitchen administration questions.

The second test (Culinary Major) is an advanced culinary test with food preparation – food service - techniques – terminology questions

or ( Administration Major) with kitchen administration and management questions with food costing, menu planning etc.

Copyright:

Disclaimer:

No attempt shall be made to change, add to, remove, deface, hack or otherwise interfere with this website or any material or content displayed on this website.

Contact us:

Post: 2, Archer Close, Lilydale, Victoria 3140, Australia.

Telephone: 61 03 9735 0880 - Mobile: 0415 521 115 - Mobile: 0439 761 889

E-mail:george

Websites:

Salonculinaire.com - Certified Chef.com - Chefs Forum

Back

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