Reference Materials for CEC Written Exam

Culinary Fundamentals
Author: American Culinary Federation
Publisher: Pearson-Prentice Hall
Pub. Date: 2006

Baking Fundamentals
Author: American Culinary Federation, Masi, N., Carolos, B.R.
Publisher: Pearson-Prentice Hall
Pub. Date: 2007

ServSafe Essentials (5th ed.)
Author: National Restaurant Association
Publisher: National Restaurant Association Education Foundation
Pub. Date: 2008

NRAEF ManageFirst: Human Resources Management & Supervision
Author: National Restaurant Association Education Foundation
Publisher: Pearson-Prentice Hall
Pub. Date: 2007

NRAEF ManageFirst: Restaurant Marketing
Author: National Restaurant Association
Publisher: Pearson-Prentice Hall
Pub. Date: 2008

NRAEF ManageFirst: Nutrition
Author: National Restaurant Association
Publisher: Pearson-Prentice Hall
Pub. Date: 2006

Culinary Artistry
Author: Dorenbury, A. & Page, K.
Publisher: Wiley
Pub. Date: 1996

Purchasing for Chefs: A Concise Guide
Author: Feinstein, A.H. & Stefanelli, J.M.
Publisher: Wiley
Pub. Date: 2007

Successful Restaurant Management: From Vision to Execution
Author: Wade, Donald
Publisher: Thompson Delmar
Pub. Date: 2006

Escoffier: The Complete Guide to the Art of Modern Cookery
Author: Escoffier, A.
Publisher: Wiley
Pub Date: 1997

On Food & Cooking
Author: McGee, Harold
Publisher: Scribner
Pub. Date: 2004