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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 : . EMERGENT LEARNING
Publisher :
ISBN 13 : 9780134701912
Total Pages : 896 pages
Book Rating : 4.7/5 (19 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 2016-10-14 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Culinary Institute of America, a leader in culinary excellence for over 60 years, takes your high school students through a journey from a culinary arts student through employability. Introduction to Culinary Arts provides a solid foundation in culinary arts with a wealth of features that spotlight the important information. This powerful text also addresses culinary management and business skills.
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 : Jerry Gleason
Publisher :
ISBN 13 : 9780134627298
Total Pages : 864 pages
Book Rating : 4.6/5 (272 download)
Download or read book Introduction to Culinary Arts written by Jerry Gleason and published by . This book was released on 2017 with total page 864 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 : 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 : 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 : 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 : Johnson & Wales University
Publisher :
ISBN 13 : 9780078884412
Total Pages : 848 pages
Book Rating : 4.8/5 (844 download)
Download or read book Culinary Essentials written by Johnson & Wales University and published by . This book was released on 2010 with total page 848 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 : 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 : Sarah R. Labensky
Publisher : Prentice Hall
ISBN 13 : 9780131713277
Total Pages : 1406 pages
Book Rating : 4.7/5 (132 download)
Download or read book On Cooking written by Sarah R. Labensky and published by Prentice Hall. This book was released on 2007 with total page 1406 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive and authoritative, the Fourth Edition of "On Cooking" enhances the book's introduction to food and cooking techniques with new chapters, features and recipes. Topical coverage is expanded with new chapters covering the basics of flavor and vegetarian cooking. A unique recipe testing program has strengthened the quality and reliability of the recipes throughout the book with feedback from students and teachers. "On Cooking" is a resource that students of the culinary arts will want to keep in their kitchen throughout their careers!
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 : 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 : Peterson's
Publisher : Peterson's
ISBN 13 : 0768925487
Total Pages : 386 pages
Book Rating : 4.7/5 (689 download)
Download or read book Peterson's Culinary Schools & Programs written by Peterson's and published by Peterson's. This book was released on 2008-12 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career.
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 : 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.
