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"In the 30-plus years since its launch in 1974, the ACF
certification program has been tested, revised, and improved to meet
the ever-growing demands and challenges of the foodservice industry.
The program has been scrutinized by many national and international
agencies to ascertain the integrity of its delivery mechanisms and
the validity of its outcomes."
From: The American Culinary Federation's Guide to
Culinary Certification: The Mark of Professionalism
by American Culinary Federation, Michael Baskette, Brad Barnes