So You Want to Be a Chef?
Your Guide to Culinary Careers
1st Edition
Published on 1. February 2005
Book
Paperback/Softback
400 pages
978-0-471-64691-4 (ISBN)
Description
So You Want to Be a Chef? introduces readers to the vast number of jobs, both traditional and nontraditional, in foodservice and cooking. More than seventy-five jobs and many possible career tracks and covered and readers are provided with guidance for determining which job best suits his or her needs, setting career goals, preparing a resume, putting together a portfolio, contacting prospective employers, and interviewing for positions.
More details
Edition
1., Aufl.
Language
English
Place of publication
New York
United States
Publishing group
John Wiley and Sons Ltd
Target group
College/higher education
Adult education
Interest Age: From 8 to 12 years
Illustrations
Illustrations
Dimensions
Height: 27.8 cm
Width: 21.5 cm
Thickness: 21 mm
Weight
934 gr
ISBN-13
978-0-471-64691-4 (9780471646914)
Schweitzer Classification
Other editions
New editions
Lisa M. Brefere | Karen E. Drummond | Brad Barnes
So You Want to Be a Chef?
Your Guide to Culinary Careers
Book
06/2008
2nd Edition
Wiley
€53.90
Article not available at the moment
Persons
Lisa M. Brefere, CEC, AAC, is a Certified Executive Chef with more than twenty-eight years of experience. A graduate of the Culinary Institute of America, she is a member of the American Culinary Federation and the American Academy of Chefs. She is also the coauthor of Nutrition for Foodservice and Culinary Professionals (Wiley).
Karen Eich Drummond, EdD, FMP, RD, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals, Supervision in the Hospitality Industry, and The Restaurant Training Program, all published by Wiley.
Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States, with twenty-nine years of experience. As a member of the American Culinary Federation, he chairs their national certification program and is coauthor of American Culinary Federation's Guide to Culinary Certification, published by Wiley.
Karen Eich Drummond, EdD, FMP, RD, is author and coauthor of numerous books, including Nutrition for Foodservice and Culinary Professionals, Supervision in the Hospitality Industry, and The Restaurant Training Program, all published by Wiley.
Brad Barnes, CMC, CCA, AAC, is one of fifty-nine Certified Master Chefs in the United States, with twenty-nine years of experience. As a member of the American Culinary Federation, he chairs their national certification program and is coauthor of American Culinary Federation's Guide to Culinary Certification, published by Wiley.
Content
Introduction.Welcome by Lisa Brefere, CEC, AAC,Welcome by Brad Barnes, CMC, CCA, AAC.The Culinary Professional.Culinary Training Programs.How to Use This Book.PART 1: FEEDING FRENZY.Chapter 1. Culinary Careers in Restaurants.Chapter 2. Culinary Careers in Hotels.Chapter 3. Culinary Careers in Cruise Lines.Chapter 4. Culinary Careers in Clubs.Chapter 5. Culinary Careers in Catering.Chapter 6. Culinary Careers in Supermarkets.PART 2: INTRODUCTION TO FEEDING THE MASSES.Chapter 7. Culinary Careers Business and Industry.Chapter 8. Culinary Careers in Universities and Schools.Chapter 9. Culinary Careers in Healthcare.Chapter 10. Culinary Careers in the Armed Forces.PART 3: INTRODUCTION TO HOME ON AND OFF THE RANGE.Chapter 11. Culinary Careers in Education.Chapter 12. Additional Culinary Careers.PART 4: INTRODUCTION TO ADVICE FROM INDUSTRY LEADERS.Chapter 13. A Word from Industry Leaders.PART 5: INTRODUCTION TO MANAGING YOUR CAREER.Chapter 14. Write Your Resume.Chapter 15. Put Together a Job Search Portfolio.Chapter 16. Beyond the Want Ads: How to Locate and Contact Prospective Employers.Chapter 17. Three-Step Interviewing.Chapter 18. Advancing Your Career.Appendix: Culinary Professional Organizations.About the CD-ROM.Index.