The Culinary Institute of America, a leader in culinary excellence for over 65 years, takes your students through a journey from a culinary arts student through employability. Introduction to Culinary Arts provides a solid foundation in culinary arts with a wealth of features that highlight and reinforce important concepts. In addition to cooking and kitchen skills, students gain valuable knowledge about nutrition, the foodservice industry, management skills and much more. Academic skills are reinforced and applied with features on Culinary Math, Science, History, and international cultures.
New to this edition:
•Completely updated coverage throughout with more than 400 new photos.
•New chapter on Basic Career Skills includes coverage of eﬀective communication, collaborating, resolving conﬂicts, and self-management.
•Expanded coverage of nutrition and healthy eating in a new unit, Nutrition and Menus.
•Twenty-four new Culinary Careers features provide insight into a variety of career alternatives.
•Twenty-four Culinary History features arranged chronologically to provide an over-arching view of culinary history from ancient to contemporary times.
•Twenty Food Culture features, each including a new Food Culture Recipe.
•Global Flavor Profiles identifying the herbs, spices, and aromatics associated with twenty individual cuisines.
PEARSON, MYLAB, REVEL, Pearson Logo are trademarks owned and/or registered by Pearson plc and/or its affiliates. All other third party marks associated with these products are the property of their respective owners. Copyright in the works referenced herein is owned by Pearson Education, Inc. Pearson Education has control over the editorial content in these instructional materials.