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The American Culinary Federation's Guide to Culinary Certification

The American Culinary Federation's Guide to Culinary Certification

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作者: American Culinary 著 , Michael 著 , Brad Barnes 著

出版社: Wiley

出版时间: 2005-08

版次: 1

ISBN: 9780471723394

定价: 270.50

装帧: 平装

开本: 其他

纸张: 其他

页数: 144页

正文语种: 英语

分类: 外文古旧书>英文书>生活

AmericanCulinaryFederation’sGuidetoCulinaryCertificationistheessentialguidetoobtainingthecredentialsawardedtocooksandchefs,includingpastrycooksandchefs,denotingasophisticatedlevelofindustryexperienceandprofessionaleducationrigorouslyevaluatedbytheAmericanCulinaryFederation(ACF).WrittenbythecertifyingbodyoftheACF,thisinvaluableresourceistheonlyauthoritativeguidetoitscertificationprocess.Itfeaturesclearexplanationsofspecificskillstestedatallfivecertificationlevels,adviceforpassingeverycertificationlevel,andhelpfulexam-takingtips.AmericanCulinaryFederation’sGuidetoCulinaryCertificationistheauthorityongainingacceptanceintothemostcomprehensivecertificationprogramforchefsintheUnitedStates.It’samust-haveforcareer-mindedcooksandchefshungryforrenownintheindustry. AMERICANCULINARYFEDERATION(ACF)isaprofessional,not-for-profitorganizationforchefsandcooks,whosegoalistopromotetheprofessionalimageofAmericanchefsworldwidethrougheducationamongculinariansatalllevels,fromapprenticestothemostaccomplishedCertifiedMasterChefs.MICHAELBASKETTE,CEC,CCE,AAC,isanACF-certifiedexecutivechefandcertifiedculinaryeducatorwhoholdsthepositionofDirectorofEducationalDevelopmentfortheACF.Hehasauthoredseveraltextsandarticlesonprofessionalcooking,kitchenmanagement,andqualitycontrolinfoodserviceandhospitality.BRADBARNES,CMC,CCA,AAC,isCertificationChairfortheAmericanCulinaryFederationandthecreatorofthepracticaltestingprogramforallchefcertificationlevelscurrentlyusedintheUnitedStates.Heisoneofsixty-oneCertifiedMasterChefsintheUnitedStatesandco-ownerofB&BSolutions,aculinaryinformationandtrainingcompany.
内容简介:
AmericanCulinaryFederation’sGuidetoCulinaryCertificationistheessentialguidetoobtainingthecredentialsawardedtocooksandchefs,includingpastrycooksandchefs,denotingasophisticatedlevelofindustryexperienceandprofessionaleducationrigorouslyevaluatedbytheAmericanCulinaryFederation(ACF).WrittenbythecertifyingbodyoftheACF,thisinvaluableresourceistheonlyauthoritativeguidetoitscertificationprocess.Itfeaturesclearexplanationsofspecificskillstestedatallfivecertificationlevels,adviceforpassingeverycertificationlevel,andhelpfulexam-takingtips.AmericanCulinaryFederation’sGuidetoCulinaryCertificationistheauthorityongainingacceptanceintothemostcomprehensivecertificationprogramforchefsintheUnitedStates.It’samust-haveforcareer-mindedcooksandchefshungryforrenownintheindustry.
作者简介:
AMERICANCULINARYFEDERATION(ACF)isaprofessional,not-for-profitorganizationforchefsandcooks,whosegoalistopromotetheprofessionalimageofAmericanchefsworldwidethrougheducationamongculinariansatalllevels,fromapprenticestothemostaccomplishedCertifiedMasterChefs.MICHAELBASKETTE,CEC,CCE,AAC,isanACF-certifiedexecutivechefandcertifiedculinaryeducatorwhoholdsthepositionofDirectorofEducationalDevelopmentfortheACF.Hehasauthoredseveraltextsandarticlesonprofessionalcooking,kitchenmanagement,andqualitycontrolinfoodserviceandhospitality.BRADBARNES,CMC,CCA,AAC,isCertificationChairfortheAmericanCulinaryFederationandthecreatorofthepracticaltestingprogramforallchefcertificationlevelscurrentlyusedintheUnitedStates.Heisoneofsixty-oneCertifiedMasterChefsintheUnitedStatesandco-ownerofB&BSolutions,aculinaryinformationandtrainingcompany.

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