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.
Reading Review, Reading Checkpoints, and assessment activities help students pause and confirm their understanding as they proceed through the chapter.
Culinary Careers and On the Job features introduce career paths, entry level requirements, tips for career advancement, and opportunities for students to apply what they have learned to a professional situation.
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