TY  - BOOK
AU  - Baskette,Michael
AU  - Barnes,Brad
ED  - American Culinary Federation.
TI  - American Culinary Federation's guide to culinary certification: the mark of professionalism 
SN  - 0471723398 (pbk.)
U1  - 641.502373 
PY  - 2006///
CY  - Hoboken, N.J.
PB  - Wiley
KW  - Food service
KW  - Vocational guidance
KW  - United States
KW  - Cooking
N1  - Includes index; Foreword from the series editor - Preface - 1. The history of ACF certification - 2. The significance of ACF certification - 3. The ACF validation process: meeting measurable objectives - 4. Laying a foundation in learning - 5. Planning a career path in foodservice - 6. Documenting your experience - 7. Levels of ACF certification - 8. The ACF written test: strategies in learning - 9. Evaluating cooking skills: the premise behind the practical exam - 10. Taking the show on the road: more on the practical testing process - 11. The application process - 12. Achieving the ultimate goal: certified master chef - Index
ER  -