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

Name: The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
Brand: Wiley
SKU: 9780471723394
Price: 3466.0 INR
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by American Culinary Federation

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ISBN13: 9780471723394
Binding: Paperback
Subject: N/A
Publisher: Wiley
Publisher Imprint: Wiley
Publication Date: July 1, 2005
Pages: 131
Original Price: USD 51.0
Language: English
Edition: N/A
Item Weight: 205 grams
BISAC Subject(s): Methods / Professional

About The Book

From the Back Cover
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.

About The Author

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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