{"product_id":"the-american-culinary-federations-guide-to-culinary-certification-the-mark-of-professionalism-9780471723394","title":"The American Culinary Federation's Guide to Culinary Certification: The Mark of Professionalism","description":"There 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.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e American Culinary Federation,Michael Baskette,Brad Barnes\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Wiley\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 07\/01\/2005\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 144\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Paperback\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 0.45lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.08h x 6.08w x 0.33d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780471723394\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003eAMERICAN CULINARY FEDERATION (ACF) is a professional, not-for-profit organization for chefs and cooks, whose goal is to promote the professional image of American chefs worldwide through education among culinarians at all levels, from apprentices to the most accomplished Certified Master Chefs. \u003c\/p\u003e\u003cp\u003eMICHAEL 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.\u003c\/p\u003e \u003cp\u003eBRAD 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\u0026amp;B Solutions, a culinary information and training company.\u003c\/p\u003e\u003cbr\u003e","brand":"Wiley","offers":[{"title":"Paperback","offer_id":44456473591923,"sku":"9780471723394","price":50.95,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0555\/9255\/0515\/files\/img_83392274-b49a-46c2-b46f-7da910522bb3.jpg?v=1773750874","url":"https:\/\/bookstorenmore.com\/en-de\/products\/the-american-culinary-federations-guide-to-culinary-certification-the-mark-of-professionalism-9780471723394","provider":"Bookstore N More","version":"1.0","type":"link"}