Introduction to Culinary Arts, Fourth Edition provides a solid foundation in culinary arts from theory to application. The program covers comprehensive topics from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their careers.
Aligns to the Culinary Management and Food & Nutrition Precision Exams
Introduction to Culinary Arts, 4th Edition is authored by the prestigious Culinary Institute of America, a leader in culinary excellence for over 65 years. With campuses in New York, California, Texas, and Singapore, the CIA develops a chef’s mind set in leading sustainable change in the world of food for thousands of graduates each year.
The program covers a variety of introductory culinary topics including kitchen basics, specific food preparation techniques, safety considerations as well as career and workplace skills. Vivid photos and illustrations keep students engaged and immersed in real-world culinary environments.
Various food types as well as kitchen equipment and knife skills are presented as visual galleries. The galleries are a valuable learning tool that can also be used as reference in a culinary lab or kitchen.
Teacher resources include an exclusive Teacher’s Wraparound Edition, a Test Bank with TestGen software, and PowerPoint® lecture slides for classroom or remote presentations.
The program is available in print or as a flexible VitalSource etext
that includes search, navigation, and study tool features.
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