The American Culinary Federation's Guide to Culinary Certification [Paperback]

American Culinary Federation (Author), Michael Baskette (Author), Brad Barnes (Author)

Book Description

ISBN-10: 0471723398 | ISBN-13: 978-0471723394 | Publication Date: August 3, 2005 | Edition: 1

American Culinary Federation’s Guide to Culinary Certification is the essential guide to obtaining the credentials awarded to cooks and chefs, including pastry cooks and chefs, denoting a sophisticated level of industry experience and professional education rigorously evaluated by the American Culinary Federation (ACF). Written by the certifying body of the ACF, this invaluable resource is the only authoritative guide to its certification process. It features clear explanations of specific skills tested at all five certification levels, advice for passing every certification level, and helpful exam-taking tips. American Culinary Federation’s Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It’s a must-have for career-minded cooks and chefs hungry for renown in the industry.

Editorial Reviews

From the Back Cover

Learn the critical culinary skills for surviving in today's competitive industry

There are many opportunities to specialize in the culinary arts, and having the right skills, experiences, and a diverse knowledge of food and drinks facilitates a successful career. American Culinary Federation's Guide to Culinary Certification is the essential guide to obtaining the valuable credentials 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).

American Culinary Federation's Guide to Culinary Certification is written by the certifying body of the ACF and is the only authoritative guide to its certification process, featuring:

• Clear explanations of specific skills tested at all five certification levels
• A road map to passing every certification level, from Certified Culinarian to the prestigious Certified Master Chef and Certified Master Pastry Chef
• Helpful exam-taking tips

American Culinary Federation's Guide to Culinary Certification is the authority on gaining acceptance into the most comprehensive certification program for chefs in the United States. It's a must-have for career-minded cooks and chefs hungry for renown in the industry.

About the Author

AMERICAN 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.

MICHAEL 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.

BRAD 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&B Solutions, a culinary information and training company.

Product Details

• Paperback: 144 pages
• Publisher: Wiley; 1 edition (August 3, 2005)
• Language: English
• ISBN-10: 0471723398
• ISBN-13: 978-0471723394
• Product Dimensions: 9.1 x 6.1 x 0.3 inches
• Shipping Weight: 7.2 ounces (View shipping rates and policies)
• Average Customer Review: 3.0 out of 5 stars  See all reviews (3 customer reviews)
• Amazon Best Sellers Rank: #707,114 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, read author blogs, and more.

Customer Reviews

Most Helpful Customer Reviews

5 of 5 people found the following review helpful:

4.0 out of 5 stars Good Book, December 31, 2007

By 

B. Morse - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The American Culinary Federation's Guide to Culinary Certification (Paperback)

Very good book. A lot of history of certification, why certain things are required, etc., and a rundown of what is required at certain levels. It also talks about how to prepare for the test. I would like there to be more specific preparation material, but overall it's good to read if you are preparing for certification.

2 of 2 people found the following review helpful:

4.0 out of 5 stars Good book for How to, January 8, 2010

By 

John P. Zenk "jpzcookingman" (Cincinnati, OH) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: The American Culinary Federation's Guide to Culinary Certification (Paperback)

This was a good read, not a great one. My concern was more with the practical part of the certification. There was a chapter that discussed this, but would have liked a more. I find it to be a usefull resource eitherway.

1.0 out of 5 stars Don't Buy This, October 18, 2011

By 

Chef Pierre - See all my reviews

Amazon Verified Purchase

This review is from: The American Culinary Federation's Guide to Culinary Certification (Paperback)

This book is nothing but a bunch of generalizations. If you are looking for something to help you get your ACF certification, this is not it. For a supposedly not for profit organization they sure charge a lot for a book that is nothing more than a beefed up pamphlet. There was nothing in the text that helped me on my way to becoming a certified chef.