federation apprentice fundamentals competitions

books:

Culinary Fundamentals Value Pack (includes Study Guide & Cost Genie Student Version)
American Culinary Federation The

Prentice Hall, 2007

Culinary Fundamentals

2 reviews
American Culinary Federation The

Prentice Hall, 2005

Excellent Textbook
This is the Textbook I chose for my students. I just can say it's excellent!

Baking Fundamentals
American Culinary Federation The, Noble Masi, ...

Prentice Hall, 2006

Explores the basics of baking and pastry using real-life examples, learning activities, and four founding principles. Focuses on the basic principles behind formulas?ratios, sequence, time and temperature?and how these factors impact all quality-baked products. Rich with photographs and illustrations, it provides numerous hands-on exercises and shows how mastering a few basic concepts can yield thousands of signature recipes. Simplifies the ...

The American Culinary Federation's Guide to Culinary Certification

1 review
American Culinary Federation, Michael Baskette, ...

Wiley, 2005

Good Book
Very good book. A lot of history of certification, why certain things are required, etc., and a rundown of what is required at certain levels. It also talks about how to prepare for the test. I would like there to be more specific preparation material, but overall it's good to read if you are preparing for certification.

American Culinary Federation Guide to Competitions
American Culinary Federation, Edward G. Leonard

Wiley, 2005

Endorsed by the American Culinary Federation (ACF) and written by ACF and ACF Culinary Team USA member, Certified Master Chef Edward G. Leonard, American Culinary Federation?s Guide to Culinary Competitions provides an exclusive glimpse into the world of culinary competitions. This essential text features a full-color insert of awe-inspiring competitive food displays and dozens of useful illustrations outlining plate and buffet presentation. ...

Tastes and Tales of a Chef: The Apprentice's Journey

4 reviews
Edward Leonard, Culinary Fed American Culinary Federation The

Prentice Hall, 2004

A real taste
Chef Leonards book provides an inside view of the trials and tribulations of a chef and what goes on behind the scenes and inner workings of the culinary world. This "biography" of a chef who went from dishwasher to chef extrordinaire will inspire all of us who are lovers of cooking and dining. A must read for any curious epicurean or for those of us who are taking the leap into the culinary ...