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On Becoming a Professional Chef

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On Becoming a Professional Chef

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 follows the American Culinary Federation¿s guidelines on professional culinary training, education, certification and competitions to prepare future chefs for the ACF certification. Provides insight regarding the skills needed to become a successful chef—encompassing all aspects of the modern chef¿s job such as marketing, human resource management, product management, financial management, and sales. For future professional chefs and those preparing for the ACF certification.

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Detail Value
Author
Michael Baskette
Binding
Paperback
Dewey Decimal Number
641.5024
EAN
9780131137288
ISBN
013113728X
Label
Prentice Hall
Languages
English
List Price
$4.20
Manufacturer
Prentice Hall
Number Of Items
1
Number Of Pages
32
Product Group
Book
Product Type Name
ABIS_BOOK
Publication Date
2004-01-10
Publisher
Prentice Hall
Studio
Prentice Hall
Title
On Becoming a Professional Chef

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