| ||
| Cooking Articles • Cookbook Reviews • Cooking Forums • Recipes • Cooking Glossary |
|
Welcome to the ChefTalk Cooking Forums forums. You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today! If you have any problems with the registration process or your account login, please contact contact us. |
| |||||||
| Register | Blogs | Photo Gallery | FAQ | Members List | Search | Today's Posts | Mark Forums Read |
| Professional Chef's Forum Discuss with other professional chefs the latest trends, kitchen and employee issues and more. |
 |
| | Thread Tools |
|
#1
05-08-2001, 08:09 PM
| |||
| |||
 Are our Trades recognized What Id like to know is are our trade certificates recognized througout the world? We do a Four year apprenticeship over here with three years part time at college. We must pass all College Cirriculum before we can gain our trade certificate. The training is different in the US and the Uk, but if someone in the US was to come here, what would you be giving me to say your a qualified Chef and if I was to come over there would you fall of your chair when I gave you my Trade certificate?        |
| Sponsored links |
| |
|
#2
05-09-2001, 04:30 AM
| |||
| |||
| I would only have a resume' and photos of my work to show you (since I didn't attend culinary school). Many younger workers here now have culinary degrees and they would present that fact as you would your certificate. Your certificate would interest me. Although where I work it wouldn't mean anything. I would still ask you about your experiences and knowledge. I'd base my judgement on hiring you by your personality first then your qualifications. 
__________________ "Bakers are born, not made. We are exacting people who delight in submitting ourselves to rules and formulas if it means achieving repeatable perfection", Rose Levy Beranbaum |
|
#3
05-14-2001, 03:02 AM
| |||
| |||
 I know A very good oz chef who went to france as a cdp and was told he would have to start as a commis...also what trade certificate are you talking about...there are a few TAFE courses offereing trade accredited papers with them and we have not been happy with the results |
|
#4
05-14-2001, 04:02 AM
| |||
| |||
| youla, which courses and which TAFES are you referring to?. This is in order to steer clear of these beloved places.
__________________ "Head like a Hole, Black as your soul, I'd rather die, than give you control" |
|
#5
05-14-2001, 04:42 AM
| |||
| |||
| W. DeBord, You said you would include photos of your work with your resume. Would it be (for example) pictures of plated desserts, sugar sculptures and centerpeices, wedding cakes, etc?...Should all chefs be including pictures with their resume? |
|
#6
05-14-2001, 06:53 AM
| |||
| |||
| The trade papers Im talking about are Certificate of Trade. Obviously you can only get whilst doing your apprenticeship. I do understand some can do what we call Commercial cookery level three. Although this the same course apprentices do, people who complete this course full time at TAFE ,dont have industry experience. It is interesting what different countries have in place in order to become a qualified Chef. |
| Sponsored links |
| |
|
| Thread Tools | |
| |
