Buy So You Want to Be a Chef? by Karen Eich Drummond
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Book 1
Book 2
Book 3
Home > Society and Social Sciences > Education > Careers guidance > So You Want to Be a Chef?: Your Guide to Culinary Careers
So You Want to Be a Chef?: Your Guide to Culinary Careers

So You Want to Be a Chef?: Your Guide to Culinary Careers


     0     
5
4
3
2
1



Available


X
About the Book

So You Want to Be a Chef? introduces readers to the vast number of jobs in foodservice and cooking. The book offers a realistic approach to career tracks, job duties, hours and working conditions, qualifications, and employment and promotion opportunities. Realistic and Practical approach to career tracks, job duties, hours and working conditions, qualifications, employment/promotion opportunities Features include Industry Interviews, On the Job with Culinary and Foodservice Professionals, and Job Descriptions included Includes CD--ROM containing Job and Career Inventory Worksheet, CV Worksheets, Portfolio Templates, Interview Worksheets and more Supplementary instructor materials include Instructor's Manual with Test Bank and PowerPoints.

Table of Contents:
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.

About the Author :
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.


Best Sellers


Product Details
  • ISBN-13: 9780471646914
  • Publisher: John Wiley and Sons Ltd
  • Publisher Imprint: John Wiley & Sons Inc
  • Height: 278 mm
  • Returnable: N
  • Weight: 934 gr
  • ISBN-10: 0471646911
  • Publisher Date: 01 Feb 2005
  • Binding: SA
  • Language: English
  • Sub Title: Your Guide to Culinary Careers
  • Width: 215 mm


Similar Products

Add Photo
Add Photo

Customer Reviews

REVIEWS      0     
Click Here To Be The First to Review this Product
So You Want to Be a Chef?: Your Guide to Culinary Careers
John Wiley and Sons Ltd -
So You Want to Be a Chef?: Your Guide to Culinary Careers
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

So You Want to Be a Chef?: Your Guide to Culinary Careers

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    Fresh on the Shelf


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!