American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism / Edition 1

Paperback (Print)
Used and New from Other Sellers
Used and New from Other Sellers
from $17.32
Usually ships in 1-2 business days
(Save 59%)
Other sellers (Paperback)
  • All (10) from $17.32   
  • New (6) from $28.73   
  • Used (4) from $17.32   

Overview

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. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and helpful exam-taking tips. American Culinary Federation’s Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It’s a must-have for career-minded cooks and chefs hungry for renown in the industry.

Read More Show Less

Product Details

  • ISBN-13: 9780471723394
  • Publisher: Wiley
  • Publication date: 7/22/2005
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 144
  • Sales rank: 823,227
  • Product dimensions: 5.90 (w) x 8.90 (h) x 0.40 (d)

Meet the Author

AMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks, whose goal is to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs.

MICHAEL BASKETTE, CEC, CCE, AAC, is an ACF-certified executive chef and certified culinary educator who holds the position of Director of Educational Development for the ACF. He has authored several texts and articles on professional cooking, kitchen management, and quality control in foodservice and hospitality.

BRAD BARNES, CMC, CCA, AAC, is Certification Chair for the American Culinary Federation and the creator of the practical testing program for all chef certification levels currently used in the United States. He is one of sixty-one Certified Master Chefs in the United States and co-owner of B&B Solutions, a culinary information and training company.

Read More Show Less

Read an Excerpt

Click to read or download

Read More Show Less

Table of Contents

Foreword from the Series Editor.

Preface.

1. The History of ACF Certification.

Setting the Bar for Professional Development.

Gaining Distinction.

The New Professional Chef.

The Future of the Culinary Profession.

2. The Significance of ACF Certification.

Building the ACF Certification Ladder.

Climbing the Rungs of the ACF Ladder.

What ACF Certification Means to the Marketplace.

3. The ACF Validation Process: Meeting Measurable Objectives.

How the ACF Certification Program Works.

Background of ACF Development.

Setting Measurable Objectives.

Measuring Performance Objectives.

Conclusion.

4. Laying a Foundation in Learning.

Classical Cuisines Set the Standard.

Presenting the Classics for Certification.

Cross-Training in Culinary Fundamentals.

Progressive Learning.

Continuing Education.

Conclusion.

5. Planning a Career Path in Foodservice.

Considering the Possibilities.

Staying the Course.

Conclusion.

6. Documenting Your Experience.

The Proof Is in the Documentation.

Organizing, Protecting, and Storing Documentation.

Conclusion.

7. Levels of ACF Certification.

ACF Levels of Achievement.

Conclusion.

8. The ACF Written Test: Strategies in Learning.

Who Takes the ACF Certified Exams?

Who Administers the Tests?

The Exam Matrix.

Reference Materials.

Study to Achieve Success.

9. Evaluating Cooking Skills: The Premise behind the Practical Exam.

Mind-set for Success.

Understanding the Role of the Evaluators.

Conclusion.

10. Taking the Show on the Road: More on the Practical Testing Process.

Preparing to Prepare.

Addressing the Subsets of the Cooking Practical.

Conclusion.

11. The Application Process.

Application Basics.

Completing the Application Process.

12. Achieving the Ultimate Goal: Certified Master Chef.

Details of the CMC Test.

Conclusion.

Index.

Read More Show Less

Customer Reviews

Be the first to write a review
( 0 )
Rating Distribution

5 Star

(0)

4 Star

(0)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously

    If you find inappropriate content, please report it to Barnes & Noble
    Why is this product inappropriate?
    Comments (optional)