The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
Language: English
Published by John Wiley & Sons, 2005
- Softcover
- Used
Seller: ThriftBooks-Atlanta, AUSTELL, GA, U.S.A.ThriftBooks-Atlanta
AbeBooks seller since March 24, 2009
Condition: Used - Good
US$ 7.64
Quantity: 1 available
Add to basketItem description from seller
Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less.
Seller Inventory # G0471723398I3N00
- Title
- The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism
- Author
- Baskette, Michael; Barnes, Brad; American Culinary Federation
- Publisher
- John Wiley & Sons
- Publication year
- 2005
- Condition
- Good
- Dust jacket
- No Jacket
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0471723398
- ISBN 13
- 9780471723394
- Item weight
- 0.46 pounds
"Synopsis" may belong to another edition of this title.
About the Author
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.
"About the title" may belong to another edition of this title.
ThriftBooks-Atlanta
AUSTELL, GA, U.S.A.
AbeBooks seller since March 24, 2009
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