Australian Culinary Code of Practices Accepting and following codes are a condition of membership

Definitions of Australian Culinary Codes of Practices for Professional Cooks and Chefs:

Code of Practice 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 of Practice 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 of Practice 3 - 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 of Practice 4 - Be courteous to, considerate of, cooperate with, demonstrate integrity, honour, passion and applaud the success of colleagues, while accepting my 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 of Practice 5 - Respect this culinary code of practice and encourage cooks/chefs involvement with appropriate affiliated commercial cookery organisations by demonstrating friendship, integrity, honour, and passion. This code of practice requires you to respect the practices and objectives of other professional Cooks/Chefs organisations and encourage colleagues to join to one or more of the appropriate associations.

Code of Practice 6 - Share my professional knowledge and creative skills and observe the judging code of practice.
This code of practice requires you to refrain from blatantly seeking a fee for service when judging, providing guidance to teaching institutes, or in any activity or capacity your professional opinion is sought. This includes being a judge in a commercial cookery competition, as a member of an association committee, when requested by a teaching institute for curriculum advice, providing references to colleagues or asked for your professional opinion by a colleague.

Exceptions:
1. Any personal expenses such as travel, accommodation and other directly related expensed that you incurred in the activity and an agreed reimbursement was negotiated prior to the activity.
2. You may morally seek a fee for service only where the promoter of the cookery competition or activity is profit driven, or you are deprived of income during the activity.


Code of Practice 7 - 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 and when and where possible assist young persons in their career.


Code of Practice 8- Uphold the symbol of a cook/chef uniform, particularly when I portray the image of a 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 define 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 honored) 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, colour tall toques, T shirt/ singlet, jeans, open shoes or thongs, canvas shoes or no socks.

Code of Practice 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 of Practice 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.

The consequences of not adhering to these codes of practices will be determined by each Association. However we recommend on a first occasion a written explanation is required from the member who has blatantly disregarded these codes. On / or substantial transgressions, a contribution is required to be directed to a designated charity and/or for substantial indiscretions, expulsion from the association as a member.

For example in Salonculinaire.com community of chefs -  Any registered member in the salonculinaire.com community of chefs who is found to have blatantly disregard these codes of practice will be requested to provide on a first occasion, a written explanation, on a subsequent occasion barred from the community for 6 months and on any further occasion banned from future participation.