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Culinary Arts

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The Culinary Professional, 2nd Edition By: John Draz, Christopher Koetke
ISBN: 978-1-61960-255-7
Copyright: © 2014
Grade Level: 9-14

The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career. It covers culinary techniques in addition to the identification of foods and equipment used in a professi... <more>
Controlling Costs in Foodservice By: Maureen Leugers
ISBN: 978-1-61960-166-6
Copyright: © 2014
Grade Level: 13-14

Controlling Costs in Foodservice, authored by an industry executive, addresses the areas that can impact an operation's bottom line, such as menu planning, food and beverage purchasing, inventory management, labor, and facilitie... <more>
G-W Culinary Video Series By: John Draz, Christopher Koetke
ISBN: 978-1-61960-081-2
Copyright: © 2013
Grade Level: 9-14

The G-W Culinary video series provides dynamic visual instruction of essential culinary skills. Industry-recognized authors John Draz and Christopher Koetke share tips and insights as they demonstrate foundational ... <more>
Food Safety and Sanitation By: John Draz, Christopher Koetke
ISBN: 978-1-61960-075-1
Copyright: © 2013
Grade Level: 9-14

The Food Safety and Sanitation DVD, part of the G-W Culinary DVD series, covers basic food safety and sanitation skills that are essential in the culinary industry. This DVD reinforces methods taught in The Culinary Profe... <more>
Mise en Place |  Knife Skills By: John Draz, Christopher Koetke
ISBN: 978-1-61960-076-8
Copyright: © 2013
Grade Level: 9-14

The Mise en Place | Knife Skills DVD, part of the G-W Culinary DVD series, focuses on the preparation that ensures successful cooking and service. This DVD reinforces methods taught in The Culinary Professional and its co... <more>
Garde Manger By: John Draz, Christopher Koetke
ISBN: 978-1-61960-124-6
Copyright: © 2013
Grade Level: 9-14

The Garde Manger DVD, part of the G-W Culinary DVD series, demonstrates basic preparations widely used in the professional kitchen. This DVD reinforces methods taught in The Culinary Professional and its companion materia... <more>
Stocks and Sauces By: John Draz, Christopher Koetke
ISBN: 978-1-61960-077-5
Copyright: © 2013
Grade Level: 9-14

The Stocks and Sauces DVD, part of the G-W Culinary DVD series, provides instruction on the preparation of stocks, roux, and the five mother sauces. This DVD reinforces methods taught in The Culinary Professional and its ... <more>
Poultry Fabrication | Meat & Poultry Cooking Techniques By: John Draz, Christopher Koetke
ISBN: 978-1-61960-078-2
Copyright: © 2013
Grade Level: 9-14

The Poultry Fabrication | Meat & Poultry Cooking Techniques DVD, part of the G-W Culinary DVD series, demonstrates skills needed to master poultry fabrication and basic cooking techniques for meat and poultry. This DV... <more>
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Hospitality Services, 3rd Edition By: Johnny Sue Reynolds, Ph.D., Dorothy Chase
ISBN: 978-1-61960-267-0
Copyright: © 2014
Grade Level: 9-14

Introduce your students to the world of hospitality! Hospitality Services presents an overview of the hospitality industry. The text discusses the various roles and responsibilities of workers in the five areas of hospitality - ... <more>