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Author : Emergent Learning
Publisher :
ISBN 13 : 9780134726243
Total Pages : 0 pages
Book Rating : 4.7/5 (262 download)
Download or read book Introduction to Culinary Arts Student Edition -- National -- CTE/School written by Emergent Learning and published by . This book was released on 2017 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Emergent Learning
Publisher : Prentice Hall
ISBN 13 : 9780134480633
Total Pages : 544 pages
Book Rating : 4.4/5 (86 download)
Download or read book Introduction to Culinary Arts -- National written by Emergent Learning and published by Prentice Hall. This book was released on 2016-03-31 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Culinary Institute of America
Publisher : Prentice Hall
ISBN 13 : 9780132737449
Total Pages : 0 pages
Book Rating : 4.7/5 (374 download)
Download or read book Introduction to Culinary Arts written by Culinary Institute of America and published by Prentice Hall. This book was released on 2013-03 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in culinary arts Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business
Author : Jerry Gleason
Publisher : Pearson
ISBN 13 : 9780136687184
Total Pages : 0 pages
Book Rating : 4.6/5 (871 download)
Download or read book Introduction to Culinary Arts written by Jerry Gleason and published by Pearson. This book was released on 2020-07-23 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author :
Publisher :
ISBN 13 : 9780136687306
Total Pages : 0 pages
Book Rating : 4.6/5 (873 download)
Download or read book Introduction to Culinary Arts written by and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Jerry Gleason
Publisher : Pearson
ISBN 13 : 9780132737630
Total Pages : pages
Book Rating : 4.7/5 (376 download)
Download or read book Instructors Resource DVD for Introduction to Culinary Arts written by Jerry Gleason and published by Pearson. This book was released on 2014-10-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : The Culinary The Culinary Institute of America
Publisher : Prentice Hall
ISBN 13 : 9780132738217
Total Pages : 0 pages
Book Rating : 4.7/5 (382 download)
Download or read book Student Lab Resources and Study Guide for Introduction to Culinary Arts written by The Culinary The Culinary Institute of America and published by Prentice Hall. This book was released on 2014-08-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Prentice HALL
Publisher : Prentice Hall
ISBN 13 : 9780134531076
Total Pages : pages
Book Rating : 4.5/5 (31 download)
Download or read book Introduction to Culinary Arts - Project-Based Learning Digital Course --Texas written by Prentice HALL and published by Prentice Hall. This book was released on 2016-08 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Daniel John Stine
Publisher : SDC Publications
ISBN 13 : 1630575747
Total Pages : 315 pages
Book Rating : 4.6/5 (35 download)
Download or read book Integrated Introduction to Culinary Arts Management - Student Workbook written by Daniel John Stine and published by SDC Publications. This book was released on with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Introduction to Culinary Arts Management: Safety, Recipes and Certification Student Workbook, included with the Coursebook or available separately, promotes the retention of information essential to a career in the foodservice industry. Use the foundational knowledge from the coursebook combined with the food safety and culinary skills practiced in this workbook to pass the ServSafe® Food Protection Manager certification exam. This workbook can be used without the coursebook. It contains a semester’s worth of projects and step-by-step recipes to engage everyone interested in culinary arts. Organized to make the most of your time and designed for all learning styles, this workbook helps you rehearse and recall best food safety practices. Everything in Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification Student Workbook reinforces the crucial food safety information found in the coursebook. Chapters in this workbook correspond to the coursebook and feature a recap of key terms and objectives with short quizzes on vital information. Each chapter of this workbook includes a recipe with a step-by-step video, reflection activities, equipment lists, recipe cost sheets, an end-of-chapter review video, and perforated sheets to make turning in assignments easy. Recipes introduce fundamental culinary math skills and go from simple to more complex. Activities and recipes in each chapter feature built-in rubrics that explain exactly what it takes for a successful product. Activities have useful, real-world applications. The practice exam, explained in the final chapter, closely resembles the official exam and can be taken as many times as needed. Access supporting videos and the practice exam with the code included in this workbook. This workbook concludes with a robust glossary. The Importance of Certification Food safety is paramount at any food establishment, and every employee must thoroughly understand safe food handling. Certification as a ServSafe® Food Protection Manager verifies to an employer that you have had food safety training, ensuring you know the guidelines and regulations for preparing and working with food. It can also help you advance or get hired into the position you’ve always wanted in the food service industry and enhance your potential to earn a higher income. This book focuses on objectives specific to the ServSafe® Food Protection Manager certification exam to help you study for and pass the exam and give you a solid basis for your culinary career.
Author : Culinary Institute of America
Publisher :
ISBN 13 : 9780131315570
Total Pages : 384 pages
Book Rating : 4.3/5 (155 download)
Download or read book Prentice Hall Introduction to Culinary Arts written by Culinary Institute of America and published by . This book was released on 2007 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Chef Dominic Hawkes
Publisher : SDC Publications
ISBN 13 : 1630576220
Total Pages : 321 pages
Book Rating : 4.6/5 (35 download)
Download or read book Introduction to Culinary Arts Management - Coursebook written by Chef Dominic Hawkes and published by SDC Publications. This book was released on 2023-05 with total page 321 pages. Available in PDF, EPUB and Kindle. Book excerpt: This is for the coursebook only. With each chapter and recipe you complete in Introduction to Culinary Arts Management: Safety, Recipes and Certification, you will make delicious food and practice safe food handling measures until they become second nature. Unique among culinary arts textbooks, this coursebook combines culinary arts and food safety in one text, emphasizing the science behind foodborne illness. Engaging hands-on activities and instructional videos included in the workbook allow you to apply and remember proper preventative measures to keep food safe using the standards set by the U.S. FDA Food Code. Used together or separately, this coursebook and the workbook provide a full semester’s curriculum, perfect for culinary arts students at any level. Introduction to Culinary Arts Management takes you behind the scenes of the foodservice industry. It starts with an overview of culinary arts careers and the restaurant business. The rest of the book emphasizes the importance of eliminating and preventing pathogens, allergens and contaminants that can lead to foodborne illness. Learn how to receive and store food; use, clean, and sanitize equipment; control pests; manage a crisis; train staff on all these topics; and more. Many learning styles are supported. Reader-friendly chapters include key terms, objectives, and end-of-chapter review questions. Charts, images and examples explain U.S. food laws and regulations, food safety procedures and what to look for when handling food.
Author : Jerry Gleason
Publisher : Pearson College Division
ISBN 13 : 9780132738262
Total Pages : pages
Book Rating : 4.7/5 (382 download)
Download or read book Recipe Cards for Introduction to Culinary Arts written by Jerry Gleason and published by Pearson College Division. This book was released on 2014-08-05 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sarah R. Labensky
Publisher :
ISBN 13 : 9781292057170
Total Pages : 1224 pages
Book Rating : 4.0/5 (571 download)
Download or read book On Cooking written by Sarah R. Labensky and published by . This book was released on 2014-08-04 with total page 1224 pages. Available in PDF, EPUB and Kindle. Book excerpt: For courses in Introductory Cooking, Cooking Skills or Food Prep courses in Culinary Arts, Food and Nutrition and Hospitality Management departments. For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.
Author : Culinary Institute of America
Publisher :
ISBN 13 : 9780131171404
Total Pages : 810 pages
Book Rating : 4.1/5 (714 download)
Download or read book Prentice Hall Introduction to Culinary Arts written by Culinary Institute of America and published by . This book was released on 2007 with total page 810 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Sarah Labensky
Publisher : Pearson
ISBN 13 : 9780138118501
Total Pages : 0 pages
Book Rating : 4.1/5 (185 download)
Download or read book On Cooking written by Sarah Labensky and published by Pearson. This book was released on 2023-05-10 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : National Restaurant Association (U.S.)
Publisher : Pearson
ISBN 13 : 9780138019389
Total Pages : 0 pages
Book Rating : 4.0/5 (193 download)
Download or read book Foundations of Restaurant Management and Culinary Arts written by National Restaurant Association (U.S.) and published by Pearson. This book was released on 2011 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart(R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
Author : Daniel John Stine
Publisher : SDC Publications
ISBN 13 : 1630575453
Total Pages : 320 pages
Book Rating : 4.6/5 (35 download)
Download or read book Integrated Introduction to Culinary Arts Management - Coursebook written by Daniel John Stine and published by SDC Publications. This book was released on with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: With each chapter and recipe you complete in Introduction to Culinary Arts Management: Safety, Recipes and Certification, you will make delicious food and practice safe food handling measures until they become second nature. Unique among culinary arts textbooks, this coursebook combines culinary arts and food safety in one text, emphasizing the science behind foodborne illness. Engaging hands-on activities and instructional videos allow you to apply and remember proper preventative measures to keep food safe using the standards set by the U.S. FDA Food Code. This coursebook provides a full semester’s curriculum, perfect for culinary arts students at any level and anyone preparing to take the ServSafe® Food Protection Manager certification exam. Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification takes you behind the scenes of the foodservice industry. It starts with an overview of culinary arts careers and the restaurant business. The rest of the book emphasizes the importance of eliminating and preventing pathogens, allergens and contaminants that can lead to foodborne illness. Learn how to receive and store food; use, clean, and sanitize thermometers; control pests; manage a crisis; train staff on all these topics; and more. All learning styles are covered. Reader-friendly chapters include key terms, objectives, and end-of-chapter review questions. Charts, images and examples explain U.S. food laws and regulations, food safety procedures and what to look for when handling food. The Importance of Certification Food safety is paramount at any food establishment, and every employee must thoroughly understand safe food handling. Certification as a ServSafe® Food Protection Manager verifies to an employer that you have had food safety training, ensuring you know the guidelines and regulations for preparing and working with food. It can also help you advance or get hired into the position you’ve always wanted in the food service industry and enhance your potential to earn a higher income. This book focuses on objectives specific to the ServSafe® Food Protection Manager certification exam to help you study for and pass the exam and give you a solid basis for your culinary career.
