American Culinary Federation's Guide to Culinary Certification - Couverture souple

Baskette, Michael

 
9780471723394: American Culinary Federation's Guide to Culinary Certification
Couverture souple
ISBN 10 : 0471723398 ISBN 13 : 9780471723394
Editeur : Wiley, 2005

Synopsis

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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À propos de l?auteur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
Wiley
Date d'édition
2005
Langue
anglais
ISBN 10 
0471723398
ISBN 13 
9780471723394
Reliure
Broché
Nombre de pages
142
Coordonnées du fabricant
non disponible
Personne responsable
non disponible