Pearson - On Becoming a Professional Chef - Michael Baskette, CEC, CCE & AAC

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On Becoming a Professional Chef
Michael Baskette, CEC, CCE, AAC, The American Culinary Federation

ISBN-10: 013113728X
ISBN-13: 9780131137288

Publisher: Prentice Hall
Copyright: 2004
Format: Paper; 32 pp
Published: 12/31/2003
Status: Instock

Net price: $3.15 (What's this?)

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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.

Features

Follows the American Culinary Federations guidelines on professional culinary training, education, certification and competitions.
- Prepares future chefs for the ACF certification.

Explores the modern chefs roles, responsibilities, skills, knowledge, and experiences necessary for success.
- Fully prepares students for being more than just a good cook.

Supplies suggested time frames and strategies for becoming a successful chef in a variety of professional culinary operations.
- Offers students various goals with guidelines to meet them.

Table of Contents

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.

Courses

Introduction to Cooking (Culinary Arts)

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MyCulinaryLab -- Access Card --10-pack (NASTA) for On Cooking: A Textbook of Culinary Fundamentals
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ISBN-10: 0135111676 | ISBN-13: 9780135111673
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MyCulinaryLab -- Access Card --25-pack (NASTA) for On Cook: A Textbook of Culinary Fundamentals
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©2011 | Prentice Hall | Access Code Card | Instock
ISBN-10: 0135111668 | ISBN-13: 9780135111666
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MyCulinaryLab -- Valuepack Access Card -- for On Cooking
Labensky
©2010 | Prentice Hall | Access Code Card | Instock
ISBN-10: 0135053110 | ISBN-13: 9780135053119
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MyCulinaryLab Intructor Access Code
Pearson
©2009 | Prentice Hall | Digital Access Code | Available
ISBN-10: 0135086361 | ISBN-13: 9780135086360
URL: http://www.pearsonhighered.com/catalog/aiv/customerType?catalog_code=myculinarylab
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For the Culinary Arts Discipline

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MasterCook 11
Pearson
©2011 | Prentice Hall | CD-ROM Only | Instock
ISBN-10: 0132557800 | ISBN-13: 9780132557801
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Pearson Custom Library: Hospitality & Culinary Arts
Pearson
©2009 | Prentice Hall | On-line Supplement | Live
ISBN-10: 013510310X  | ISBN-13: 9780135103104
Brief Description  |
With Pearson Custom Library: Hospitality and Culinary Arts you can create the perfect textbook to reflect the way you teach your course!

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Package ISBN-10: 0131711555 | ISBN-13: 9780131711556
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On Becoming a Professional Chef

Nutrition for the Culinary Arts

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On Baking: A Textbook of Baking and Pastry Fundamentals

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Prentice Hall Dictionary of Culinary Arts, The: Academic Version, 2/E

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