Australian Culinary Codes of Practices

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These Australian Culinary Codes of Practices initiated by Salonculinaire.com in 2008 were designed by a committee of professional chefs convened and chaired by George Hill in an act of self regulation to ensure that general professional practices of cooks/ chefs in Australia are conducted at the highest level of integrity and quality.

There are 10 codes:


  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


Definitions of Australian Culinary Codes of Practices March 20th – 2008


A “Code of Practice” is, an agreed set of activities, actions, technical requirements, responsibilities or responses to events or conditions that apply to a profession, trade or industry. They are often based on international or national standards. Often these codes of practice have been agreed by a professional body in an act of self regulation and considered necessary to restrict entry into the profession and to ensure that general professional practice is conducted at the highest level of integrity and quality.

Code 1: Follow all legal and occupational regulations in my professional role and responsibilities.


This code of practice requires that you will follow the laws of the land and in particular comply with regulations related to your career and responsibilities. For example, you agree to follow the Occupational Health and Safety, Food Safety, Remuneration and Allowances and other local, state and federal regulations that apply to food preparation and food service.


Code 2: Refrain from corrupt practices that will bring disgrace to, or damage the integrity of professional cookery.

This code of practice requires you agree to be a good citizen and maintain a socially acceptable character. Including avoiding stealing, slander, fraud, vulgar language , intoxication, or drugs. Nor must you mistreat, or intentionally physically or emotionally harm, abuse, harass, stalk, threaten or otherwise violate the legal rights and privacy of others. Including collecting personal information for unlawful purposes or use unethical means to gain professional advancement.


Code 3: Respect this culinary code of practice and encourage cooks/chefs to join one or more of the reputable commercial cook/chef organisations


This code of practice requires you to respect the practices and objectives of other professional Cooks/Chefs organisations and encourage colleagues to join one or more of the appropriate associations.


Code 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.


This code of practice requires you to respect other professional Cook's / Chef's opinions and be polite and truthful in dealing with or referring to others and admire their professional successes. This code of practice also requires you accept your own achievements with dignity.


Code 5: Seek out and mentor young persons to encourage and support them to be passionate about their vocation.

This code of practice requires you to encourage professional cookery training


Code 6: Share my professional knowledge and creative skills with other colleagues to advance the culinary arts.


This code requires you to share your knowledge with others that will advance the culinary profession


Code 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.


This code of practice requires you to acknowledge any substantial written or practical work originally created by another Cook/Chef. This code of practice also requires you to acknowledge and respect classical culinary terminology.


Code 8: Uphold the symbol of a cook/chef uniform, particularly when I portray the image of a professional cook/chef in any public arena. This code of practices intent is to continue to intentionally brand, preserve and promote the image of a professional chef in the public arena and requires you to wear the agreed commercial cookery uniform when engaged in commercial food preparation, during professional competitions, in any cookery judging arena and on any other promotional or public occasion.


The following standards defines a professional Cooks/Chefs uniform under this code:


Preferred image that portrays a trained professional Cook or Chef and aimed to brand cooks and chefs. Recommended in any public arena, particularly in professional cookery competitions, on television or appearing in print media:


Clean Cooks or Chefs double breasted ,long sleeves ,white coat with all buttons (jackets may be branded with acknowledged logos) necktie, traditional tall white toque, ( white, unless otherwise formally honoured) optional white apron, black or traditional check trousers or slacks, black socks, black safe shoes. Acceptable alternatives for working conditions. Cooks or Chefs short sleeved white coat/tunic with all buttons, optional necktie, black or white cap, striped or bib white apron, socks and suitable safety shoes.


Unacceptable image on any occasion or where public may view working Cooks or Chefs: Having no head covering in any commercial kitchen, large gimmickry patterned cloths, coloured tall toques, T shirt/ singlet, jeans, open shoes or thongs, canvas shoes or no socks.


Code 9: Endeavour to constantly improve my own knowledge and skills to professionally advance myself.

This code of practice requires the Cook or Chef to seek and explore challenging developing experiences and encourage others by appropriate means such as networking, further studies, entering competitions and or innovative work experiences aimed to constantly improve themselves.


Code 10: Strive to balance my responsibilities in work, recreation and family in harmony with each other.

This code of practice supports a commitment to excellence and passion as a Cook/ Chef but not at the expense of ones personal life. This code of practice requires you to always consider the needs of your family and immediate love ones in your career aspirations.

George Hill

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