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On Becoming a Professional Chef / Edition 1
     

On Becoming a Professional Chef / Edition 1

by Michael Baskette, American Culinary Federation Staff
 

ISBN-10: 013113728X

ISBN-13: 9780131137288

Pub. Date: 04/28/2004

Publisher: Prentice Hall

This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federation¿s guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF

Overview

This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It follows the American Culinary Federation¿s guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF certification. Provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chef¿s job such as marketing, human resource management, product management, financial management, and sales. For future professional chefs and those preparing for the ACF certification.

Product Details

ISBN-13:
9780131137288
Publisher:
Prentice Hall
Publication date:
04/28/2004
Series:
MyCulinaryLab Series
Edition description:
New Edition
Pages:
32
Product dimensions:
7.08(w) x 9.08(h) x 0.45(d)

Table of Contents

Preface by Edward Leonard, CMC, AAC, President of the American Culinary Federation.

Foreword.

The American Culinary Federation.

The Changing Role of Chefs in American History.

Professional Chef Certification.

A Passion for Food, Cooking and People.

Required Knowledge and Competencies.

Progressing Up the Career Ladder.

Becoming an Entrepreneur.

Culinary Competitions Hone Professional Skills.

The Professional American Chef.

Professional Organizations.

Trend-Setting Periodicals.

Continuing Education.

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