American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism - Brossura

Baskette, Michael

Brossura

ISBN 10: 0471723398 ISBN 13: 9780471723394

Casa editrice: Wiley, 2005

Riassunto

There are many opportunities to specialize in the culinary field, but having broad skills, varied experiences, and a diverse knowledge of food and drinks facilitates a career of success and achievement. American Culinary Federation Guide to Certification is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). American Culinary Federation Guide to Certification holds essential knowledge to gaining acceptance into the only comprehensive certification program for chefs in the United States, which is registered with the U.S. Department of Labor. It’s a must-have for career-minded cooks and chefs hungry for notoriety in the industry.

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Informazioni sull?autore

AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks, whose goal is to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs.

MICHAEL BASKETTE, CEC, CCE, AAC, is an ACF-certified executive chef and certified culinary educator who holds the position of Director of Educational Development for the ACF. He has authored several texts and articles on professional cooking, kitchen management, and quality control in foodservice and hospitality.

BRAD BARNES, CMC, CCA, AAC, is Certification Chair for the American Culinary Federation and the creator of the practical testing program for all chef certification levels currently used in the United States. He is one of sixty-one Certified Master Chefs in the United States and co-owner of B&B Solutions, a culinary information and training company.

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Learn the critical culinary skills for surviving in today's competitive industry

There are many opportunities to specialize in the culinary arts, and having the right skills, experiences, and a diverse knowledge of food and drinks facilitates a successful career. American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the valuable credentials awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF).

American Culinary Federation's Guide to Culinary Certification is written by the certifying body of the ACF and is the only authoritative guide to its certification process, featuring:

• Clear explanations of specific skills tested at all five certification levels
• A road map to passing every certification level, from Certified Culinarian to the prestigious Certified Master Chef and Certified Master Pastry Chef
• Helpful exam-taking tips

American Culinary Federation's Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It's a must-have for career-minded cooks and chefs hungry for renown in the industry.

Dettagli dell'edizione

• Editore: Wiley
• Data di pubblicazione: 2005
• Lingua: Inglese
• ISBN 10: 0471723398
• ISBN 13: 9780471723394
• Rilegatura: Copertina flessibile
• Numero di pagine: 142
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile