Page 10 - May 2017 Handbook
P. 10
The Ten Australian Culinary Codes
of Practices:
1. Follow all legal and occupational regulations in my professional role
and responsibilities.
2. Refrain from corrupt practices that will bring disgrace to, or damage the
integrity of professional cookery.
3. Respect this culinary code of practice and encourage cooks/chefs to join
one or more of the reputable commercial cook/chef organisations.
4. Be courteous to, considerate of, cooperate with colleagues and
demonstrate integrity, honour and passion while accepting and
celebrating my colleagues’ and my own achievements with dignity.
5. Seek out and mentor young persons to encourage and support them to be
passionate about their vocation.
6. Share my professional knowledge and creative skills with other
colleagues to advance the culinary arts.
7. Acknowledge the original source of any relevant culinary articles, food
service styles, creators of fashions or unique preparations and protect
the original intention of classical culinary terminology.
8. Uphold the symbol of a cook/chef uniform, particularly when I portray
the image of a professional cook/chef in any public arena.
9. Endeavour to constantly improve my own knowledge and skills to
professionally advance myself.
10. Strive to balance my responsibilities in work, recreation and family in
harmony with each other.
Please see definitions at the back of this handbook.
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