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Item Details
Title: THE AMERICAN CULINARY FEDERATION'S GUIDE TO CULINARY CERTIFICATION
THE MARK OF PROFESSIONALISM
By: Michael Baskette, Brad Barnes, The American Culinary Federation
Format: Paperback

List price: £48.95


We currently do not stock this item, please contact the publisher directly for further information.

ISBN 10: 0471723398
ISBN 13: 9780471723394
Publisher: JOHN WILEY & SONS INC
Pub. date: 1 July, 2005
Pages: 144
Description: 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).
Synopsis: 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.
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Returnable
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