Discipline: Career & Technical Education
Copyright: 2017
Grade(s): 9 - 12
Delivery Method: Print
Funding Sources: Carl D. Perkins, ESSER
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, including culinary theory and skill development and management and business skills. Introduction to Culinary Arts, Third Edition, covers everything from 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.
This edition features:
Text features provide an essential springboard for career exploration
A strong foundation for culinary management and business
Streamlined chapters help scaffold learning and assessment and make studying easier
Streamline course set-up, class prep, and instruction with a Digital eText
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