Introduction to Culinary ArtsThe CIA’s well-organized, attractive text provides everything you need to teach the culinary arts to high school students. Introduction to the Culinary Arts supports existing state and association standards, including American Culinary Federation; National Restaurant Association; and Family, Career, Community Leaders of America.
Introduction to Culinary Arts explores culinary basics using
standard recipes and classic cooking methods. The 800+ page text with
four-color photography covers food storage, work simplification, menu
design, and restaurant business skills. The textbook features over 100
basic culinary skills designed for hands-on experience to practice
general procedures and techniques. This program includes 148 recipes on
Cross-curricular skills include mathematics, science, social studies,
and communications, which provide the opportunity to extend instruction
in the areas of Culinary Math Skills, Entering the Culinary Work Place, Catering, and Entering a Culinary Competition. Students also gain insight into today’s careers in culinary arts, as well as learn about total food preparation and service.
To order the Introduction to Culinary Arts textbook (ISBN: 013-117-1402), student manual (ISBN: 013-131-5544), or recipe cards (ISBN: 013-131-5552), please call Prentice Hall Customer Service at 1-800-848-9500 or purchase online.
Culinary Math, 3rd EditionUsed by culinary professionals and students around the country, Culinary Math
presents proven step-by-step methods for understanding foodservice math
and using it appropriately in the kitchen. Written by former
instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations.
This edition has been expanded with new material on topics such as
inventory, yield percent, and statistics. It also includes revised
practice problems in each chapter to help develop and exercise
Well organized and easy to use, Culinary Math reviews basic
addition, subtraction, multiplication, and division of whole numbers,
fractions, and decimals; goes over calculations with percents; presents
the units of measure used in most professional kitchens in the United
States; and offers simple methods for converting weight and volume
Culinary Math also shows how to:
Culinary Math, 3rd Edition is an indispensable companion for
students as well as for professional chefs, caterers, and others in
need of a reliable training resource or handy quick reference.
To order Culinary Math, please call CIA Customer Service at 1-800-888-7850 or purchase online today for $35.00.
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