So you want to be a chef? : your guide to culinary careers / Lisa Brefere, Karen Eich Drummond, Brad Barnes.

ISBN:

9780471646914

Title:

Author:

Brefere, Lisa M.

Personal Author:

Brefere, Lisa M.

Publication Information:

Hoboken, NJ : John Wiley & Sons, c2006.

Physical Description:

xxiv, 375 p. : ill. ; 28 cm.+ 1 CD (4 3/4 in.)

General Note:

Includes index.

Contents:

Welcome / Lisa Brefere -- Welcome / Brad Barnes -- The culinary professional -- Culinary training programs -- Ch. 1. Culinary careers in restaurants -- Ch. 2. Culinary careers in hotels -- Ch. 3. Culinary careers in cruise lines -- Ch. 4. Culinary careers in clubs -- Ch. 5. Culinary careers in catering -- Ch. 6. Culinary careers in supermarkets -- Ch. 7. Culinary careers business and industry -- Ch. 8. Culinary careers in universities and schools -- Ch. 9. Culinary careers in healthcare -- Ch. 10. Culinary careers in the armed forces -- Ch. 11. Culinary careers in education -- Ch. 12. Additional culinary careers -- Ch. 13. A word from industry leaders -- Ch. 14. Write your resume -- Ch. 15. Put together a job search portfolio -- Ch. 16. Beyond the want ads : how to locate and contact prospective employers -- Ch. 17. Three-step interviewing -- Ch. 18. Advancing your career -- App. Culinary professional organizations.

Subject Term:

Cooks.

Cookery -- Vocational guidance.

Added Author:

Drummond, Karen Eich.

Barnes, Brad.

Format:

Books

Electronic Access:

Table of contents http://www.loc.gov/catdir/toc/ecip051/2004023267.html

Publication Date:

2006

2005

Publication Information:

Hoboken, NJ : John Wiley & Sons, c2006.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
647.95023 BRE	Book	1	Standard shelving location	Searching... Unknown
CD 647.95023 BRE	CD-ROM	1	Standard shelving location	Searching... Unknown

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Summary

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.

Author Notes

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.

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

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Summary

Summary

Author Notes

Table of Contents