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Appropriate for Cooking Skills, Food Production or Introductory Cooking courses within Culinary Arts and Hospitality Management departments. A brief competency guide which is focused on Food Quality. Designed to support a core textbook and provide students with marketable management skills for a career within the Culinary Arts and Foodservice industry. Part of the National Restaurant Association Educational Foundation (NRAEF) ManageFirst certification program. The competency guide includes an examination sheet.