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American Culinary Federation's Guide to Culinary Certification
The Mark of Professionalism
by Michael Baskette

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.

Contents

The History of ACF Certification

  • Setting the Bar for Professional Development
  • Gaining Distinction
  • The New Professional Chef
  • The Future of the Culinary Profession

The Significance of ACF Certification

  • Building the ACF Certification Ladder
  • Climbing the Rungs of the ACF Ladder
  • What ACF Certification Means to the Marketplace

The ACF Validation Process: Meeting Measurable Objectives

  • How the ACF Certification Program Works
  • Background of ACF Development
  • Setting Measurable Objectives
  • Measuring Performance Objectives

Laying a Foundation in Learning

  • Classical Cuisines Set the Standard
  • Presenting the Classics for Certification
  • Cross-Training in Culinary Fundamentals
  • Progressive Learning
  • Continuing Education

Planning a Career Path in Foodservice

  • Considering the Possibilities
  • Staying the Course

Documenting Your Experience

  • The Proof Is in the Documentation
  • Organizing, Protecting, and Storing Documentation

Levels of ACF Certification

  • ACF Levels of Achievement

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

Evaluating Cooking Skills: The Premise behind the Practical Exam

  • Mind-set for Success
  • Understanding the Role of the Evaluators

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

  • Preparing to Prepare
  • Addressing the Subsets of the Cooking Practical

The Application Process

  • Application Basics
  • Completing the Application Process

Achieving the Ultimate Goal: Certified Master Chef

  • Details of the CMC Test

Index

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American Culinary Federation's Guide to Culinary Certification
The Mark of Professionalism
by Michael Baskette

2006 • 144 pages • $34.00 + shipping
Texas residents please add 6.75 % sales tax

copyright 0471723398, 9780471723394 1997-2012 Culinary and Hospitality Industry Publications Services