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The Culinary Professional, 2nd Edition - Textbook

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Item #: GW-2557
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NEW, NOT USED!!! The Culinary Professional, 2nd Edition by John Draz and Christopher Koetke ISBN 9781619602557 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 gives students 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 are also covered. Career readiness activities and multiple features, including ethics, prepare students for the workplace. Common core content is included. The text is adaptable to courses of any length. Techniques are explained step-by-step to facilitate student mastery of essential skills. New chapters address current topics: Sustainability in the Kitchen and Analyzing Cuisines. The text corresponds to the American Culinary Federation Education Foundation standards for Secondary/Vocational Culinary Arts Programs. A 25% discount is applied to purchases of five (5) or more copies.
ISBN UPC: 9781619602557
Format: Textbook
Cover: Hardcover
Author: John Draz and Christopher Koetke
Copyright: 2014
Length: 831 pages

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