The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
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Book Overview
There are many opportunities to specialize in the culinary field, but having broad skills, varied experiences, and a diverse knowledge of food and drinks facilitates a career of success and achievement. American Culinary Federation Guide to Certification is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional...
Format:Paperback
Language:English
ISBN:0471723398
ISBN13:9780471723394
Release Date:August 2005
Publisher:Wiley
Length:144 Pages
Weight:1.15 lbs.
Dimensions:0.3" x 6.1" x 9.1"
Customer Reviews
2 ratings
Good book for How to
Published by Thriftbooks.com User , 14 years ago
This was a good read, not a great one. My concern was more with the practical part of the certification. There was a chapter that discussed this, but would have liked a more. I find it to be a usefull resource eitherway.
Good Book
Published by Thriftbooks.com User , 16 years ago
Very good book. A lot of history of certification, why certain things are required, etc., and a rundown of what is required at certain levels. It also talks about how to prepare for the test. I would like there to be more specific preparation material, but overall it's good to read if you are preparing for certification.
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