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

The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism (Paperback) (ISBN-13: 9780471723394)

Vendor: American Culinary Federation
Product type: Books
Format: Paperback
$51.00
$51.00
$51.00
Subtotal: $51.00
The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism by American Culinary Federation

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

$51.00
The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism by American Culinary Federation

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

$51.00
Format: Paperback
Description
Description
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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.

Author: American Culinary Federation, Michael Baskette, Brad Barnes
ISBN-10: 0471723398
ISBN-13: 9780471723394
Publisher: Wiley
Language: English
Published: 07/01/2005
Pages: 144
Format: Paperback
Weight: 0.45lbs
Size: 9.08h x 6.08w x 0.33d
By American Culinary Federation
By American Culinary Federation
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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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