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.