Evidence you can provide

1

Culinary skills and knowledge

You must provide evidence of relevant culinary qualifications (certified copies of qualifications and transcripts) and / or evidence of relevant professional experience (i.e. a curriculum vitae that outlines roles and responsibilities as well as the key skills gained).
You may also provide evidence of:

• Awards and accolades
• Competing in culinary competitions
• Reviews of your food
• Menus & recipes developed by you
• Photos of dishes you have designed and created

2

Management of culinary processes

You must provide a curriculum vitae highlighting relevant experience
You may also provide any of the following:

• References from employers
• Examples of work plans, rosters, inventory systems, etc.

3

Culinary design

You must complete the exercise below.
You may also provide any of the following:

• Newspaper or magazine articles relating to your culinary work.
• Relevant scholarly writing by you.
• Television programs featuring your work.
• Blogs or online articles about your work.
• Any other evidence that you feel is relevant.

4

Culinary influences, values and beliefs

You must provide a brief statement of the influences of your current practice. This might include:

• Mentors and other personal and professional influences.
• Personal experiences (including travel).
• Professional experiences.
• Food media
• Any other influences that

5

Professional development

You must include a list of relevant examples in your curriculum vitae . You may also provide any of the following:

• Evidence of attendance at relevant professional training.
• Evidence of attendance at short-courses, master classes, etc.
• Evidence of attendance at relevant industry events, trade shows, conferences, etc.
• Professional memberships that are relevant.
• A list of relevant culinary writing and media that you refer to on a regular basis.