The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
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Book Overview
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.
Format:Paperback
Language:English
ISBN:0471723398
ISBN13:9780471723394
Release Date:August 2005
Publisher:Wiley
Length:144 Pages
Weight:1.15 lbs.
Dimensions:0.3" x 6.1" x 9.1"
Customer Reviews
2 ratings
Good book for How to
Published by Thriftbooks.com User , 15 years ago
This was a good read, not a great one. My concern was more with the practical part of the certification. There was a chapter that discussed this, but would have liked a more. I find it to be a usefull resource eitherway.
Good Book
Published by Thriftbooks.com User , 17 years ago
Very good book. A lot of history of certification, why certain things are required, etc., and a rundown of what is required at certain levels. It also talks about how to prepare for the test. I would like there to be more specific preparation material, but overall it's good to read if you are preparing for certification.
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