American Culinary Federation's Guide To Culinary Certification The Mark of Professionalism

Learn the critical culinary skills for surviving in today's competitive industryThere are many opportunities to specialize in the culinary arts, and having the right skills, experiences, and a diverse knowledge of food and drinks facilitates a successful career. American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the valuable credentials awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF).American Culinary Federation's Guide to Culinary Certification is written by the certifying body of the ACF and is the only authoritative guide to its certification process, featuring: Clear explanations of specific skills tested at all five certification levels A road map to passing every certification level, from Certified Culinarian to the prestigious Certified Master Chef and Certified Master Pastry Chef Helpful exam-taking tipsAmerican 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.Baskette, Michael is the author of 'American Culinary Federation's Guide To Culinary Certification The Mark of Professionalism', published 2005 under ISBN 9780471723394 and ISBN 0471723398.