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

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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.

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Product Details

  • ISBN-13: 9780471723394
  • Publisher: Wiley
  • Publication date: 7/22/2005
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 144
  • Sales rank: 824,015
  • 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.

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Table of Contents

Foreword from the Series Editor.


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.


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.


5. Planning a Career Path in Foodservice.

Considering the Possibilities.

Staying the Course.


6. Documenting Your Experience.

The Proof Is in the Documentation.

Organizing, Protecting, and Storing Documentation.


7. Levels of ACF Certification.

ACF Levels of Achievement.


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.


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

Preparing to Prepare.

Addressing the Subsets of the Cooking Practical.


11. The Application Process.

Application Basics.

Completing the Application Process.

12. Achieving the Ultimate Goal: Certified Master Chef.

Details of the CMC Test.



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