On Becoming a Professional Chef
Published on 7. April 2004
Book
Paperback/Softback
32 pages
978-0-13-113728-8 (ISBN)
Description
For Introduction to Cooking courses.
This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It provides insight regarding the skills needed to become a successful chef-encompassing all aspects of the modern chefs job such as marketing, human resource management, product management, financial management, and sales.
This definitive text on the career ladder for professional cooking in America explains the disciplines and attributes needed to reach the chef level in the world of cuisine. It provides insight regarding the skills needed to become a successful chef-encompassing all aspects of the modern chefs job such as marketing, human resource management, product management, financial management, and sales.
More details
Language
English
Place of publication
United States
Publishing group
Pearson Education (US)
Target group
Professional and scholarly
Dimensions
Height: 235 mm
Width: 178 mm
Weight
118 gr
ISBN-13
978-0-13-113728-8 (9780131137288)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Content
Preface by Edward Leonard, CMC, AAC, President of the American Culinary Federation.
Foreword.
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.
Foreword.
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.