The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism by The American Culinary Federation and Michael Baskette and Brad Barnes

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  • ISBN 10 0471723398
  • ISBN 13 9780471723394
  • Published Aug 10 2005
  • Format Paperback
  • Page Count 144
  • Language English
  • Countries United States
  • Publisher John Wiley & Sons
  • Imprint John Wiley & Sons Inc

Publishers Text

"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.

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