So You Want to Be a Chef?: Your Guide to Culinary Careers

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9780471646914: So You Want to Be a Chef?: Your Guide to Culinary Careers

So You Want to Be a Chef? introduces readers to the vast number of jobs in foodservice and cooking. The book offers a realistic approach to career tracks, job duties, hours and working conditions, qualifications, and employment and promotion opportunities.

  • Realistic and Practical approach to career tracks, job duties, hours and working conditions, qualifications, employment/promotion opportunities
  • Features include Industry Interviews, On the Job with Culinary and Foodservice Professionals, and Job Descriptions included
  • Includes CD-ROM containing Job and Career Inventory Worksheet, CV Worksheets, Portfolio Templates, Interview Worksheets and more
  • Supplementary instructor materials include Instructor's Manual with Test Bank and PowerPoints.

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From the Back Cover:

An insightful, real-world guide to culinary careers

Interested in exploring the wealth of career opportunities for chefs? So You Want to Be a Chef? is the complete guide to careers—both traditional and nontraditional—within the culinary and foodservice industries. Featuring revealing interviews with industry professionals, and analysis of over seventy-five jobs, So You Want to Be a Chef? presents real-world descriptions of day-to-day job duties, hours, working conditions, qualifications, employment, and promotion opportunities. In addition, comprehensive career and job search advice prepares the reader to:

  • Find a job that's a "good fit "
  • Set career and educational goals
  • Prepare a resume
  • Create a portfolio
  • Find and contact prospective employers
  • Give interviews that produce job offers

Complete with a CD-ROM containing valuable templates and worksheets, So You Want to be a Chef? is a one-of-a-kind, must-have resource for anyone aspiring to a career in the culinary and foodservice industries.

About the Author:

Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with more than twenty-eight years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs. She is also the coauthor of Nutrition for Foodservice and Culinary Professionals (Wiley).

Karen Eich Drummond, EdD, FMP, RD, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals, Supervision in the Hospitality Industry, and The Restaurant Training Program, all published by Wiley.

Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States, with twenty-nine years of experience. As a member of the American Culinary Federation, he chairs their national certification program and is coauthor of American Culinary Federation's Guide to Culinary Certification, published by Wiley.

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Brefere, Lisa M., Drummond, Karen E., Ba
Published by Wiley (2005)
ISBN 10: 0471646911 ISBN 13: 9780471646914
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Brefere, Lisa M.; Drummond, Karen E.; Barnes, Brad
Published by Wiley
ISBN 10: 0471646911 ISBN 13: 9780471646914
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