The American Culinary Federation's Guide to Culinary Certification - 9780471723394
Un libro in lingua di American Culinary Federation Michael Baskette Brad Barnes edito da John Wiley & Sons Inc, 2005
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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.
Informazioni bibliografiche
- Titolo del Libro in lingua: The American Culinary Federation's Guide to Culinary Certification
- Sottotitolo: The Mark of Professionalism
- Lingua: English
- Autori : American Culinary Federation Michael Baskette Brad Barnes
- Editore: John Wiley & Sons Inc
- Collana: John Wiley & Sons Inc (Paperback)
- Data di Pubblicazione: 03 Agosto '05
- Genere: COOKING
- Argomenti : Food service Vocational guidance United States Cooking Vocational guidance United States
- Pagine: 144
- Dimensioni mm: 228 x 152 x 6
- ISBN-10: 0471723398
- EAN-13: 9780471723394