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"AM I CHEF?". Chapter Outline.


         

Introduction

History

Cooks or chefs  

S.A.K.E  

Skills

Attitude

Knowledge

Experience

Titles

Issues

Training

Associations

"AM I CHEF?".

Competitions

Uniform

Bullying

Media

Spelling

Allergies

Menu Planning

Presentation

Etiquette

Codes

Slang

Terminology

 

"AM I CHEF?". Explores the experiences required to be a cook or chef.

Extract: The notion advocated by some education authorities in Australia that a certificate two equates to a qualified cook and a certificate three is a qualified chef is wrong and misleading. A cook is the qualification and a chef is a status. Chef is not a qualification. A certificate three is the minimum required to be a qualified cook and, in industry, a qualified cook requires supervisory experience to be a chef.

A simple method to establish the creditability of a culinary course or school is to consider their advertisements. Avoid educational institutes with websites or advertising material with images of students inappropriately dressed, or without hats, or those who advertise introductory training for chefs, not cooks. This demonstrates a fundamental misunderstanding of the industry they service.

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