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This is a private web page survey - Open only to
registered members on salonculinaire.com. Members of the ACF and
Members of Les Toques Blanches. |
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Your opinion is sought on the individual
draft codes of practice currently
being developed for introduction as an agreement of membership of: Australian Culinary Federation
- Les Toques Blanches - Salonculinaire.com community of chefs |
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Should you wish to add a written opinion,
please do so on the forum page
HERE. and "posting a
reply"
We request
that all comments include your
name and under which banner you make the comments :(E.G. George
Hill ACF/LTB/ Salon) |
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Code of Practice Dictionary / Web
Definition: |
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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 regulations 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. |
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Australian Culinary Codes of Practices
(Draft) |
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As an approved member of ….
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I agree with and abide by these Culinary Codes of
Practices: |
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1 - Follow all legal and occupational regulations in my professional
role and responsibilities. |
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2 - Refrain from corrupt practices that will bring disgrace to, or
damage the integrity of professional cookery. |
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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. |
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4 - Be courteous to, considerate of, cooperate with, demonstrate
integrity, honor, passion and applaud the success of colleagues, while
accepting my achievements with dignity. |
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5 - Respect this culinary code of practice and encourage cooks/chefs
to join one or more of the reputable commercial cook/chef
organisations. |
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6 - Share my professional knowledge and creative skills and observe
the judging code of practice. |
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7 - Seek out and mentor young persons to encourage and support them
to be passionate about their vocation. |
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8 - Uphold the symbol of a cook/chef uniform, particularly when I
portray the image of a professional cook/chef in any public arena. |
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9- Endeavor to constantly improve my own knowledge and skills to
professionally advance myself. |
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10 - Strive to balance my responsibilities in work, recreation and
family in harmony with each other. |
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Provide
your opinion of the total code above with just one vote
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Your opinion |
| I would accept the ten combined statements above as an Australian Culinary Code of Practice |
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Version 2.03
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Or
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Provide your opinion on each
individual codes of practices
below |
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Definitions of Australian
Culinary Codes of Practices for Professional Cooks and Chefs: |
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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, honor, 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, honor, and
passion.
This code of practice requires you to respect the practices and objectives of
other professional Cook’s/Chef’s 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 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 Cook’s or Chef’s 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
Cook’s or Chef’s:
Having no head covering in any commercial kitchen, Large gimmickry
patterned cloths, Colored tall toques, T shirt/ singlet, jeans, open
shoes or thongs, canvas shoes – no socks.
Code of Practice 9 - Endeavor 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.
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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 - After these codes have
been explored, commented on and adjustments made by current
registered members. 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.
The Final question
- Would you and would you expect others to abide by the above Culinary codes of Practice.
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