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American Global Cuisine Questions With Complete Solutions
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American Global Cuisine Questions With Complete Solutions
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American Global Cuisine Questions WithComplete Solutions
What year did the U.S. Departments of Labor officially change the Chef's job in the dictionary of Occupational titles from unskilled domestic to the professional, technical, and managerial
occupations category? correct answer: 1977
What does a Professional Chef embody? correct answer: 1. Influences the well being of others
2. Oath that requires extensive value training
3. Mastery of a complex body of knowledge
4. Mastery of a complex set of skills
5. Traceable historical record of notable members
What is the ACF Culinarian's Code 2010? correct answer: As a proud member of the American Culinary Federation, I pledge to share my professional knowledge and skill with all Culinarians. I will place honor, fairness, cooperation and consideration first when dealing with my colleagues.
I will keep all comments professional and respectful when dealing with my colleagues.
I will protect all members from the use of unfair means, unnecessary risks and unethical behavior when used against them for another's personal gain. I will support the success, growth, and future of my colleagues and this great federation. What are the benefits of Professional Certifications? correct answer: 1. Raises professional standards
2. Increases job opportunities
3. Allow you to differentiate yourself from thousands of chefs competing in the job market.
4. Helps you remain committed to professional growth.
5. Furthers networking
What is the largest professional chef certifying organization? correct answer: the American Culinary Federation
-There are 14 different certification levels in 5 focus areas
ACF correct answer: American Culinary Federation: As the authority on cooking in american since 1929, ACF is the premier professional chefs' organization in north america with more than 20,000 members in more than 225 chapters.
USPCA correct answer: United States Personal Chef Association - Certified Personal Chef- More than 70% of full-
time personal chefs today are members of the USPCA-by far the
largest and most well established association for these working professionals.
-Set standards
-Create guidelines as the industry grows
RCA correct answer: Research Chef Association
-Certified Research Chef
-Certified Culinary Scienstist
"Defining the future of food."
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