"American Culinary Federations 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…mehr
"American Culinary Federations 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 Federations Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. Its a must-have for career-minded cooks and chefs hungry for renown in the industry.Hinweis: Dieser Artikel kann nur an eine deutsche Lieferadresse ausgeliefert werden.
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.
Inhaltsangabe
Foreword from the Series Editor vii Preface ix 1 The History of ACF Certification 1 Setting the Bar for Professional Development 2 Gaining Distinction 4 The New Professional Chef 6 The Future of the Culinary Profession 7 2 The Significance of ACF Certification 9 Building the ACF Certification Ladder 10 Climbing the Rungs of the ACF Ladder 11 What ACF Certification Means to the Marketplace 14 3 The ACF Validation Process:Meeting Measurable Objectives 17 How the ACF Certification Program Works 18 Background of ACF Development 19 Setting Measurable Objectives 21 Measuring Performance Objectives 22 Conclusion 27 4 Laying a Foundation in Learning 29 Classical Cuisines Set the Standard 30 Presenting the Classics for Certification 31 Cross-Training in Culinary Fundamentals 33 Progressive Learning 41 Continuing Education 42 Conclusion 43 5 Planning a Career Path in Foodservice 45 Considering the Possibilities 46 Staying the Course 48 Conclusion 52 6 Documenting Your Experience 55 The Proof Is in the Documentation 55 Organizing, Protecting, and Storing Documentation 57 Conclusion 57 7 Levels of ACF Certification 59 ACF Levels of Achievement 60 Conclusion 70 8 The ACF Written Test: Strategies in Learning 71 Who Takes the ACF Certified Exams? 72 Who Administers the Tests? 73 The Exam Matrix 73 Reference Materials 74 Study to Achieve Success 78 9 Evaluating Cooking Skills: The Premise behind the Practical Exam 81 Mind-set for Success 82 Understanding the Role of the Evaluators 83 Conclusion 85 10 Taking the Show on the Road: More on the Practical Testing Process 87 Preparing to Prepare 88 Addressing the Subsets of the Cooking Practical 93 Conclusion 101 11 The Application Process 105 Application Basics 106 Completing the Application Process 114 12 Achieving the Ultimate Goal: Certified Master Chef 121 Details of the CMC Test 123 Conclusion 125 Index 127
Foreword from the Series Editor vii Preface ix 1 The History of ACF Certification 1 Setting the Bar for Professional Development 2 Gaining Distinction 4 The New Professional Chef 6 The Future of the Culinary Profession 7 2 The Significance of ACF Certification 9 Building the ACF Certification Ladder 10 Climbing the Rungs of the ACF Ladder 11 What ACF Certification Means to the Marketplace 14 3 The ACF Validation Process:Meeting Measurable Objectives 17 How the ACF Certification Program Works 18 Background of ACF Development 19 Setting Measurable Objectives 21 Measuring Performance Objectives 22 Conclusion 27 4 Laying a Foundation in Learning 29 Classical Cuisines Set the Standard 30 Presenting the Classics for Certification 31 Cross-Training in Culinary Fundamentals 33 Progressive Learning 41 Continuing Education 42 Conclusion 43 5 Planning a Career Path in Foodservice 45 Considering the Possibilities 46 Staying the Course 48 Conclusion 52 6 Documenting Your Experience 55 The Proof Is in the Documentation 55 Organizing, Protecting, and Storing Documentation 57 Conclusion 57 7 Levels of ACF Certification 59 ACF Levels of Achievement 60 Conclusion 70 8 The ACF Written Test: Strategies in Learning 71 Who Takes the ACF Certified Exams? 72 Who Administers the Tests? 73 The Exam Matrix 73 Reference Materials 74 Study to Achieve Success 78 9 Evaluating Cooking Skills: The Premise behind the Practical Exam 81 Mind-set for Success 82 Understanding the Role of the Evaluators 83 Conclusion 85 10 Taking the Show on the Road: More on the Practical Testing Process 87 Preparing to Prepare 88 Addressing the Subsets of the Cooking Practical 93 Conclusion 101 11 The Application Process 105 Application Basics 106 Completing the Application Process 114 12 Achieving the Ultimate Goal: Certified Master Chef 121 Details of the CMC Test 123 Conclusion 125 Index 127
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