The Culinary Professional
- ISBN-10
- 1619602601
- ISBN-13
- 9781619602601
- Series
- The Culinary Professional
- Category
- Business & Economics
- Pages
- 318
- Language
- English
- Published
- 2013-08-30
- Publisher
- Goodheart-Willcox Pub
- Author
- Joan E. Lewis
Description
The Culinary Professional provides students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge and skills needed to manage a foodservice operation. This book givesstudents the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry arealso covered. The activities in this Study Guide review culinary terminology and chapter content and further explore workplace math applications.
Get the book
Other editions
Similar books
-
Culinary Professional
By John Draz, Christopher KoetkeThe foodservice industry, which employs most culinary professionals, is large and diverse. This text begins with an introduction to that industry's opportunities and challenges. You will learn what it takes to succeed in this growing field.
-
The Culinary Professional
By Stefany J. GrantThe workbook that accompanies The Culinary Professional includes activities to help students recall, review, and apply concepts introduced in the book.
-
The Culinary Professional
By David RossIncludes food preparation labs with lab-specific review rubrics, as well as 97 food safety and sanitation, equipment identification, and table-service activities.
-
The Professional Chef & Creating Your Culinary Career & Garde Manger & In the Hands of a Chef Set
By The Culinary Institute of AmericaThe books address the professional challenges in launching a career in the culinary field, along with advice for success. This set also celebrates foods and flavors from around the globe, while sharing reviews of ingredients and equipment.
-
Creating Your Culinary Career
By The Culinary Institute of AmericaThis book offers advice to culinarians at all stages, including those in the middle of their careers, and experienced professionals with advice on how to network and how to mentor.
-
The Professional Chef
By The Culinary Institute of AmericaThis is a great book, a valuable reference in both the restaurant kitchen and the home kitchen." —Michael Ruhlman
-
The Culinary Professional Study Guide
By Joan E. Lewis, John DrazActivities review culinary terminology and chapter content and further explore workplace math applications.
-
The Professional Chef, Study Guide
By The Culinary Institute of America'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
-
The Culinary Professional
By Katelyn H. KimThe Culinary Professional
-
Nutrition for Foodservice and Culinary Professionals
By Karen E. Drummond, Lisa M. BrefereThis is because of increased awareness among the general consumer who demands healthy food and a well-balanced diet.