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ACF Victoria AGM

Australian Culinary Federation Victorian Chapter (Formerly AGPC)

Friday, 3 November 2017 from 5:00 pm to 10:00 pm (AEDT)

ACF Victoria AGM

Ticket Information

Type End Quantity
RSVP Meeting & Dinner 27/10/2017 Free  
RSVP Dinner Only 27/10/2017 Free  

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Event Details

Australian Culinary Federation - Victorian Chapter (AGPC)

Inc No A0044384E ABN 40 502 129 351

Notice is hereby given that the 14th Annual General Meeting of the Australian Culinary Federation – Victorian Chapter Inc. (Formerly the Australasian Guild of Professional Cooks Inc.) will be held on

Friday 3rd November 5pm – 6pm

To be followed by Dinner 

Location: Zest Restaurant, Holmesglen Campus, 595 Waverley Road, 
Glen Waverley

Please RSVP your attendance by COB Friday October 27th for catering purposes.

PROXY & NOMINATION FORMS CLICK HERE

The forms will download to your computer as a word document for you to fill in & return to 

Secretary Jacqueline Bates 

REMEMBER you must be a financial member to vote

AGENDA

1.     Present

2.     Apologies

3.     Proxies

4.     Minutes of Previous Meeting                                               

5.     General Business from last AGM                            

6.     Treasurers Report                                                              

7.     Presidents Report (Including Registrars Report) , Chairperson Appointed - Committee Steps Down

8.     Nominations for Election (ACFV Board)                          

9.     Nominations for Election (Australian Young Chefs Club (AYCCV), Individuals nominated must be under the age of 25)          

Incoming Committee

10.  Items for next AGM

11.  Close of Meeting

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When & Where


Zest Restaurant
Holmesglen Campus
595 Waverley Road
Glen Waverley, VIC 3150
Australia

Friday, 3 November 2017 from 5:00 pm to 10:00 pm (AEDT)


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Organiser

Australian Culinary Federation Victorian Chapter (Formerly AGPC)

The Australian Culinary Federation (AGCP) - Victorian Chapter is committed to showcasing and promoting culinary excellence through encouraging participation, camaraderie and culinary education of chefs, cooks, apprentices and culinary students.

‘Being professional is being involved’

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