The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism Paperback - 2005 - 1st Edition
by American Culinary Federation; Michael Baskette; Brad Barnes
From the rear 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.
Details
- Title The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
- Author American Culinary Federation; Michael Baskette; Brad Barnes
- Binding Paperback
- Edition number 1st
- Edition 1
- Pages 144
- Volumes 1
- Language ENG
- Publisher Wiley, Somerset, New Jersey, U.S.A.
- Date 2005-07-01
- Features Index, Table of Contents
- ISBN 9780471723394 / 0471723398
- Weight 0.45 lbs (0.20 kg)
- Dimensions 9.08 x 6.08 x 0.33 in (23.06 x 15.44 x 0.84 cm)
- Library of Congress subjects Food service - Vocational guidance - United, Cookery - Vocational guidance - United States
- Library of Congress Catalog Number 2005005174
- Dewey Decimal Code 641.502
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