The Culinary Professional

Description

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 and skills needed to manage a foodservice operation. This book gives students the basics for working in a foodservice operation as well as an excellent foundation for the study of classical cuisine. Careers in the culinary arts and a brief overview of the industry are also covered.

Step-by-step techniques for essential culinary skills.
Over 1,000 illustrations.
Repeated features on history, workplace issues, safety and sanitation, science and technology, culture, culinary tips, trends, health, and math.
Chapter activities on workplace math, problem-solving, and critical-thinking challenges, as well as minilabs.
Chapter on culinary history.
Bound-in student CD provides illustrated activities, primal cuts activities, recipes, and more.

Related Product(s)
Guide to Good Food, 10th Edition
Nutrition, Food, and Fitness, 3rd Edition

Look Inside

Text

Chapter 3 (PDF, 563 KB)

Chapter 16 (PDF, 1.1 MB)

Online Text, 6 yr. Classroom Subscription (min. qty. 15)

Front Matter (g-wonlinetextbooks.com, Culinary Arts)

Chapter 3 (g-wonlinetextbooks.com, Culinary Arts)

Chapter 16 (g-wonlinetextbooks.com, Culinary Arts)

Instructor's Presentations for PowerPoint Individual License

Chapter 8 (PPS, 6.36 MB)

Chapter 16 (PPS, 9.49 MB)

Companion Website

View Site (g-wlearning.com, Culinary Arts)

Draz: Golf and Knife Skills (PPS, 15.30 MB)

Draz: Incorporation Social Studies in a Culinary Curriculum (PPS, 1.30 MB)

Koetke: Teaching Taste (PPS, 5.51 MB)

Note: Sample file quality has been reduced to allow for Internet streaming and viewing.

Correlations

Alabama

Culinary Arts I (PDF, 235 KB)

Arkansas

Introduction to Culinary Arts, Grades 9-12 (PDF, 32 KB)

Culinary Arts I, Grades 9-12

Georgia

Introduction to Culinary Arts (PDF, 159 KB)

Culinary Arts I (PDF, 166 KB)

Culinary Arts II (PDF, 159 KB)

Indiana

Culinary Arts

Kentucky

Culinary Skills, Grades 9-12

Louisiana

Food Services I, Grades 9-12 (PDF, 268 KB)

Tennessee

Culinary Arts I (PDF, 227 KB)

Note: Correlation files may not be available for all listed courses.

About Author(s)

John Draz - received his associate's degree from The Culinary Institute of America in Hyde Park, New York in 1981 and was the recipient of the Edward T. Hanley Scholarship. During his nearly 30 years in the field, Chef Draz has worked at numerous restaurants including The Ritz-Carlton Chicago, The Winnetka Grill, The Ninety-Fifth, and Café Provencale. In 1983, Chef Draz was featured in the PBS television series Great Chefs of Chicago.

Chef Draz was a founding faculty member of the Kendall College School of Culinary Arts in Evanston, Illinois. While serving on the faculty, he taught a wide variety of subjects related to professional cookery. Chef Draz served as chair of the culinary department from 1988 to 1991, supervising all aspects of instruction and college foodservice. He has earned certifications from the American Culinary Federation including Certified Executive Chef and Certified Culinary Educator.

In addition, Chef Draz has experienced entrepreneurship as chef/owner of a 300-seat fine-dining restaurant. He has extensive consulting experience lending his talents to numerous independent restaurants, as well as organizations such as McDonald's Corporation, Groen Corporation, Quaker Oats, and the National Dairy Board. Chef Draz currently serves as Executive Research Chef for Ed Miniat, Inc., a manufacturer of cooked meat products. In this position, he develops products and menu items for the frozen food industry and national restaurant chains.

Christopher Koetke - is currently Vice President School of Culinary Arts Kendall College. Prior to this, he served as dean of the School of Culinary Arts of Kendall College. Before being named dean, he was a chef instructor for six years, specializing in sauce making, charcuterie, and ice carving. Chef Koetke has been cooking professionally since 1982 in some of the best restaurants and pastry shops in France, Switzerland, and the United States. Before coming to Kendall College in 1998, he was the executive chef of Chicago's critically acclaimed Les Nomades restaurant.

Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or. For several years, Christopher was a contributing editor to Chef, Chef Educator Today, and Fancy Food magazines. He currently sits on numerous boards nationally, is an elected commissioner of the American Culinary Federation Foundation Accrediting Committee, serves as a consultant to numerous foodservice enterprises, judges national culinary competitions, and frequently presents at professional conferences and various international culinary forums. Chef Koetke is often a guest on TV and radio broadcasts in Chicago and has produced numerous educational DVDs. He is also host of his own TV show called Let’s Dish!” on the Live Well Network.

Chef Koetke has an MBA from Dominican University, BA in French Literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris.

Order Products

Title	Pages	ISBN	Retail Price	School Price	Quantity
Text	831	978-1-60525-118-9	$90.00	$67.50
Online Text, 1 yr. Individual Subscription	831				Purchase
Online Text, 6 yr. Classroom Subscription (min. qty. 15)	831	978-1-60525-707-5	$90.00	$67.50
Bundle (Text + Online 6 yr. Classroom Subscription, min. qty. 15)	831	978-1-60525-986-4	$122.00	$91.50
Laboratory Manual	344	978-1-60525-119-6	$24.00	$18.00
Study Guide	296	978-1-60525-120-2	$20.00	$15.00
* Annotated Study Guide	296	978-1-60525-121-9	$50.00	$37.50	*
* Instructor's CD		978-1-60525-122-6	$260.00	$195.00	*
* EXAMVIEW® Assessment Suite	2400 test questions	978-1-60525-123-3	$252.00	$189.00	*
Instructor's Presentations for PowerPoint Individual License	3400 slides	978-1-60525-124-0	$240.00	$180.00
Instructor's Presentations for PowerPoint Site License	3400 slides	978-1-60525-125-7	$600.00	$450.00
Companion Website		View Site

*Instructors’ materials and custom products cannot be ordered online. For more information or to place an order, please call 800.323.0440.

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