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

by Michael Baskette, Brad Barnes, American Culinary Federation

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: 0.50 lbs.
• Dimensions: 0.3" x 6.1" x 9.1"

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.