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

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 education rigorously evaluated by the American Culinary Federation (ACF). American Culinary Federation Guide to Certification holds essential knowledge to gaining acceptance into the only comprehensive certification program for chefs in the United States, which is registered with the U.S. Department of Labor. It’s a must-have for career-minded cooks and chefs hungry for notoriety in the industry.

This book title, The American Culinary Federation's Guide to Culinary Certification (The Mark of Professionalism), ISBN: 9780471723394, by American Culinary Federation, Michael Baskette, Brad Barnes, published by Wiley (August 3, 2005) is available in paperback. Our minimum order quantity is 25 copies. All standard bulk book orders ship FREE in the continental USA and delivered in 4-10 business days.

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