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American Culinary Federation

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The American Culinary Federation’s Guide to Culinary Certification: The Mark of Professionalism
$ 1938
The American Culinary Federation’s Guide to Culinary Certification: The Mark of Professionalism
作者:American Culinary Federation/Baskette 
出版社:Wiley
出版日期:2005-07-01
語言:英文   規格:平裝 / 131頁 / 23.1 x 15.5 x 0.8 cm / 普通級
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圖書名稱:The American Culinary Federation’s Guide to Culinary Certification: The Mark of Professionalism

內容簡介

American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). Written by the certifying body of the ACF, this invaluable resource is the only authoritative guide to its certification process. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and 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.

 

作者簡介

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.

 

詳細資料

  • ISBN:9780471723394
  • 規格:平裝 / 131頁 / 23.1 x 15.5 x 0.8 cm / 普通級
  • 出版地:美國
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