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

Brefere, Lisa M.; Drummond, Karen E.; Barnes, Brad

ISBN 10: 0471646911 / ISBN 13: 9780471646914

Published by Wiley, 2005

About this Item

Binding Tight Pages Clean Light Edge Book Only Previous Owner's Name On First Page.

Seller Inventory # 135405

Bibliographic Details

• Title: So You Want to Be a Chef?: Your Guide to Culinary Careers
• Publisher: Wiley
• Publication Date: 2005
• Language: English
• ISBN 10: 0471646911
• ISBN 13: 9780471646914
• Binding: Paperback
• Condition: Near Fine
• Book Type: Book

About this title

Synopsis

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.

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.