Introduction to Culinary Arts by The Culinary Institute of America (2007) Hardcover

by Culinary Institute of America

A culinary education offers a clear path to a career-this book does not just include culinary theory, it also provides practical knowledge and skills you can apply to your first job and throughout your professional life. As the food-service and hospitality industry becomes more competitive, you need to have appropriate skills. This book reflects the areas that concentrate on our Associate and Bachelor's product knowledge, sanitation and safety, nutrition and food science, and of course, culinary and baking techniques.

810 pages, Hardcover

Published January 1, 2007