{"product_id":"the-american-culinary-federations-guide-to-culinary-certification-the-mark-of-professionalism-paperback-softback-9780471723394","title":"The American Culinary Federation's Guide to Culinary Certification; The Mark of Professionalism (Paperback \/ softback) 9780471723394","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eThe American Culinary Federation's Guide to Culinary Certification\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eThe Mark of Professionalism\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003e (Author), Michael Baskette (Author), Brad Barnes (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471723394, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 10 August 2005\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e144 pages, Photos: 14 B\u0026amp;W, 0 Color\u003cbr\u003e22.9 x 15.5 x 1 cm, 0.209 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eThere are many opportunities to specialize in the culinary field, but having broad skills, varied experiences, and a diverse knowledge of food and drinks facilitates a career of success and achievement. \u003ci\u003eAmerican Culinary Federation Guide to Certification\u003c\/i\u003e is the essential guide to obtaining a valuable credential awarded to cooks and chefs, as well as pastry cooks and pastry chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). \u003ci\u003eAmerican Culinary Federation Guide to Certification\u003c\/i\u003e holds essential knowledge to gaining acceptance into the only comprehensive certification program for chefs in the United States, which is registered with the U.S. Department of Labor. It’s a must-have for career-minded cooks and chefs hungry for notoriety in the industry.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e\u003cp\u003eForeword from the Series Editor vii\u003c\/p\u003e \u003cp\u003ePreface ix\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 \u003c\/b\u003e\u003cb\u003eThe History of ACF Certification 1\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eSetting the Bar for Professional Development 2\u003c\/p\u003e \u003cp\u003eGaining Distinction 4\u003c\/p\u003e \u003cp\u003eThe New Professional Chef 6\u003c\/p\u003e \u003cp\u003eThe Future of the Culinary Profession 7\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 \u003c\/b\u003e\u003cb\u003eThe Significance of ACF Certification 9\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eBuilding the ACF Certification Ladder 10\u003c\/p\u003e \u003cp\u003eClimbing the Rungs of the ACF Ladder 11\u003c\/p\u003e \u003cp\u003eWhat ACF Certification Means to the Marketplace 14\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 \u003c\/b\u003e\u003cb\u003eThe ACF Validation Process:\u003c\/b\u003e\u003cb\u003eMeeting Measurable Objectives 17\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eHow the ACF Certification Program Works 18\u003c\/p\u003e \u003cp\u003eBackground of ACF Development 19\u003c\/p\u003e \u003cp\u003eSetting Measurable Objectives 21\u003c\/p\u003e \u003cp\u003eMeasuring Performance Objectives 22\u003c\/p\u003e \u003cp\u003eConclusion 27\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Laying a Foundation in Learning 29\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eClassical Cuisines Set the Standard 30\u003c\/p\u003e \u003cp\u003ePresenting the Classics for Certification 31\u003c\/p\u003e \u003cp\u003eCross-Training in Culinary Fundamentals 33\u003c\/p\u003e \u003cp\u003eProgressive Learning 41\u003c\/p\u003e \u003cp\u003eContinuing Education 42\u003c\/p\u003e \u003cp\u003eConclusion 43\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Planning a Career Path in Foodservice 45\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eConsidering the Possibilities 46\u003c\/p\u003e \u003cp\u003eStaying the Course 48\u003c\/p\u003e \u003cp\u003eConclusion 52\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Documenting Your Experience 55\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eThe Proof Is in the Documentation 55\u003c\/p\u003e \u003cp\u003eOrganizing, Protecting, and Storing Documentation 57\u003c\/p\u003e \u003cp\u003eConclusion 57\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Levels of ACF Certification 59\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eACF Levels of Achievement 60\u003c\/p\u003e \u003cp\u003eConclusion 70\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 The ACF Written Test: Strategies in Learning 71\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eWho Takes the ACF Certified Exams? 72\u003c\/p\u003e \u003cp\u003eWho Administers the Tests? 73\u003c\/p\u003e \u003cp\u003eThe Exam Matrix 73\u003c\/p\u003e \u003cp\u003eReference Materials 74\u003c\/p\u003e \u003cp\u003eStudy to Achieve Success 78\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Evaluating Cooking Skills: The Premise behind the Practical Exam 81\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eMind-set for Success 82\u003c\/p\u003e \u003cp\u003eUnderstanding the Role of the Evaluators 83\u003c\/p\u003e \u003cp\u003eConclusion 85\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Taking the Show on the Road: More on the Practical Testing Process 87\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003ePreparing to Prepare 88\u003c\/p\u003e \u003cp\u003eAddressing the Subsets of the Cooking Practical 93\u003c\/p\u003e \u003cp\u003eConclusion 101\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 The Application Process 105\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eApplication Basics 106\u003c\/p\u003e \u003cp\u003eCompleting the Application Process 114\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Achieving the Ultimate Goal: Certified Master Chef 121\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eDetails of the CMC Test 123\u003c\/p\u003e \u003cp\u003eConclusion 125\u003c\/p\u003e \u003cp\u003eIndex 127\u003c\/p\u003e\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52298043752728,"sku":"9780471723394","price":32.37,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471723394.jpg?v=1781732224","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/the-american-culinary-federations-guide-to-culinary-certification-the-mark-of-professionalism-paperback-softback-9780471723394","provider":"Freshly Printed Books","version":"1.0","type":"link"}