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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 students with a comprehensive explanation of culinary techniques, identification of the vast array of equipment and foods used in a professional kitchen, and an introduction to the knowledge an... <more>
Controlling Costs in Foodservice By: Maureen Leugers
ISBN: 978-1-61960-166-6
Copyright: © 2014
Grade Level: 13-14

Controlling Costs in Foodservice is required reading for students interested in opening or managing a foodservice operation. They learn how to create and apply controls in menu planning, as well as food and beverage purchasing, ... <more>
G-W Culinary DVD Series By: John Draz, Christopher Koetke
ISBN: 978-1-61960-081-2
Copyright: © 2013
Grade Level: 9-14

The G-W Culinary DVD 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 fo... <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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