The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism

by Michael Baskette and Brad Barnes

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...

• Format: Paperback
• Language: English
• ISBN: 0471723398
• ISBN13: 9780471723394
• Release Date: August 2005
• Publisher: Wiley & Sons, Incorporated, John
• Length: 144 Pages
• Weight: 0.45 lbs.
• Dimensions: 0.4" x 6.1" x 9.0"

Customer Reviews

Good book for How to

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

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.