Page 12 - May 2017 Handbook

Minimum requirements to be a

licensed AITC professional chef:

Theoretical  1000 Credit points in technical
education education and culinary training.

Practical  Six years fulltime experience in a
experience
commercial kitchen.

Fitness:  Proven fitness as a professional.

 Agreement to observe Culinary
Codes:
Codes of Practice.


 Subscribe to the principles of
Maintain
credentials continuous development.

APPLICATION FORM CONTENTS: Page 87

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