The American Culinary Federation's Guide to Culinary Certification
The Mark of Professionalism
1st Edition
Published on 10. August 2005
Book
Paperback/Softback
144 pages
978-0-471-72339-4 (ISBN)
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. American Culinary Federation Guide to Certification 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). American Culinary Federation Guide to Certification 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.
More details
Language
English
Place of publication
New York
United States
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Illustrations
Photos: 14 B&W, 0 Color
Dimensions
Height: 229 mm
Width: 152 mm
Thickness: 8 mm
Weight
217 gr
ISBN-13
978-0-471-72339-4 (9780471723394)
Schweitzer Classification
Persons
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.
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.
Content
Foreword from the Series Editor vii
Preface ix
1 The History of ACF Certification 1
Setting the Bar for Professional Development 2
Gaining Distinction 4
The New Professional Chef 6
The Future of the Culinary Profession 7
2 The Significance of ACF Certification 9
Building the ACF Certification Ladder 10
Climbing the Rungs of the ACF Ladder 11
What ACF Certification Means to the Marketplace 14
3 The ACF Validation Process:Meeting Measurable Objectives 17
How the ACF Certification Program Works 18
Background of ACF Development 19
Setting Measurable Objectives 21
Measuring Performance Objectives 22
Conclusion 27
4 Laying a Foundation in Learning 29
Classical Cuisines Set the Standard 30
Presenting the Classics for Certification 31
Cross-Training in Culinary Fundamentals 33
Progressive Learning 41
Continuing Education 42
Conclusion 43
5 Planning a Career Path in Foodservice 45
Considering the Possibilities 46
Staying the Course 48
Conclusion 52
6 Documenting Your Experience 55
The Proof Is in the Documentation 55
Organizing, Protecting, and Storing Documentation 57
Conclusion 57
7 Levels of ACF Certification 59
ACF Levels of Achievement 60
Conclusion 70
8 The ACF Written Test: Strategies in Learning 71
Who Takes the ACF Certified Exams? 72
Who Administers the Tests? 73
The Exam Matrix 73
Reference Materials 74
Study to Achieve Success 78
9 Evaluating Cooking Skills: The Premise behind the Practical Exam 81
Mind-set for Success 82
Understanding the Role of the Evaluators 83
Conclusion 85
10 Taking the Show on the Road: More on the Practical Testing Process 87
Preparing to Prepare 88
Addressing the Subsets of the Cooking Practical 93
Conclusion 101
11 The Application Process 105
Application Basics 106
Completing the Application Process 114
12 Achieving the Ultimate Goal: Certified Master Chef 121
Details of the CMC Test 123
Conclusion 125
Index 127
Preface ix
1 The History of ACF Certification 1
Setting the Bar for Professional Development 2
Gaining Distinction 4
The New Professional Chef 6
The Future of the Culinary Profession 7
2 The Significance of ACF Certification 9
Building the ACF Certification Ladder 10
Climbing the Rungs of the ACF Ladder 11
What ACF Certification Means to the Marketplace 14
3 The ACF Validation Process:Meeting Measurable Objectives 17
How the ACF Certification Program Works 18
Background of ACF Development 19
Setting Measurable Objectives 21
Measuring Performance Objectives 22
Conclusion 27
4 Laying a Foundation in Learning 29
Classical Cuisines Set the Standard 30
Presenting the Classics for Certification 31
Cross-Training in Culinary Fundamentals 33
Progressive Learning 41
Continuing Education 42
Conclusion 43
5 Planning a Career Path in Foodservice 45
Considering the Possibilities 46
Staying the Course 48
Conclusion 52
6 Documenting Your Experience 55
The Proof Is in the Documentation 55
Organizing, Protecting, and Storing Documentation 57
Conclusion 57
7 Levels of ACF Certification 59
ACF Levels of Achievement 60
Conclusion 70
8 The ACF Written Test: Strategies in Learning 71
Who Takes the ACF Certified Exams? 72
Who Administers the Tests? 73
The Exam Matrix 73
Reference Materials 74
Study to Achieve Success 78
9 Evaluating Cooking Skills: The Premise behind the Practical Exam 81
Mind-set for Success 82
Understanding the Role of the Evaluators 83
Conclusion 85
10 Taking the Show on the Road: More on the Practical Testing Process 87
Preparing to Prepare 88
Addressing the Subsets of the Cooking Practical 93
Conclusion 101
11 The Application Process 105
Application Basics 106
Completing the Application Process 114
12 Achieving the Ultimate Goal: Certified Master Chef 121
Details of the CMC Test 123
Conclusion 125
Index 127