On Becoming a Professional Chef

On Becoming a Professional Chef

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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.
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Product details

  • Paperback | 32 pages
  • 172.7 x 228.6 x 5.1mm | 90.72g
  • Pearson
  • Upper Saddle River, NJ, United States
  • English
  • black & white illustrations
  • 013113728X
  • 9780131137288

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.
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