On becoming a professional chef / The American Culinary Federation ; Michael Baskette, editor.
Contributor(s): Baskette, Michael
| American Culinary Federation.
Publisher: Upper Saddle River, NJ : Pearson Education, c2004Description: viii, 48 p. : ill. ; 24 cm.ISBN: 013113728X (pbk.).Subject(s): Food service -- Vocational guidance -- United States | Cooking -- Vocational guidance -- United States | Cooks -- Training of -- United StatesDDC classification: 641.5024
Contents:
The American culinary federation -- The changing role of chefs in American History -- Professional chef certification -- A passion for food, cooking and people -- Required knowledge and competencies -- Progressing up the career ladder -- Becoming an entrepreneur -- Culinary competitions hone professional skills -- The professional American chef -- Professional organizations -- Trend-setting periodicals -- Continuing education.
| Item type | Current location | Shelf location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU |
Floor 4, Shelf 20 , Side 2, TierNo 4, BayNo 4 |
641.5024 ONB (Browse shelf) | 1 | Available | SCAFS,70003,03,AD | 5000029750 |
The American culinary federation -- The changing role of chefs in American History -- Professional chef certification -- A passion for food, cooking and people -- Required knowledge and competencies -- Progressing up the career ladder -- Becoming an entrepreneur -- Culinary competitions hone professional skills -- The professional American chef -- Professional organizations -- Trend-setting periodicals -- Continuing education.