书目

The American Culinary Federation's Guide to Culinary Certification

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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