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The Culinary Professional

The Culinary Professional
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By: John Draz and Christopher Koetke

ISBN: 978-1-60525-118-9
Format: Hardcover
Copyright: ©2010
Subject: Culinary Arts
Grade Level: 9-14
Retail Price: $90.00
School Price: $67.50


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

Table of Contents

  1. Welcome to the Foodservice Industry
  2. Understanding Foodservice Operations
  3. Workstations in the Professional Kitchen
  4. The Professional Chef
  5. Sanitation Hazards
  6. Sanitation Procedures
  7. Safety in the Kitchen
  8. Knives and Hand Tools in the Professional Kitchen
  9. Knife Skills
10. Smallwares
11. Large Equipment
12. Using Recipes
13. Basic PreparationsMise en Place
14. Kitchen Staples
15. Cooking Principles
16. Salads and Dressings
17. Fruit Identification
18. Fruit Preparation
19. Cold Sandwiches
20. Stocks
21. Sauces
22. Soups
23. Vegetable Identification
24. Vegetable Cookery
25. Starch Identification
26. Starch Cookery
27. Meat and Poultry Identification
28. Basic Meat and Poultry Preparation
29. Dry-Heat Cooking Methods for Meat and Poultry
30. Moist-Heat and Combination Cooking Methods for Meat and Poultry
31. Fish and Shellfish Identification
32. Fish and Shellfish Preparation and Cookery
33. Hot Sandwiches and Pizza
34. Dairy and Egg Identification
35. Breakfast Cookery
36. Introduction to the Bakeshop
37. Quick Breads and Batters
38. Cookies
39. Yeast-Raised Products
40. Pies and Tarts
41. Cakes
42. Custards, Foams, and Buttercreams
43. Dessert Sauces and Frozen Desserts
44. Food Presentation
45. Table Service
46. Entering the Workforce
47. Culinary History
48. Nutrition
49. Managing Resources
50. Menus
51. Developing Taste

Look Inside

   sample Chapter 3 (PDF, 563 KB)
   sample Chapter 16 (PDF, 1.1 MB)
Online Text, 6yr. Classroom Subscription (min. 15)
   sample Front Matter (g-wonlinetextbooks.com, Culinary Arts)
   sample Chapter 3 (g-wonlinetextbooks.com, Culinary Arts)
   sample Chapter 16 (g-wonlinetextbooks.com, Culinary Arts)
Instructor's Presentations for PowerPoint® CD, Individual License
   sample Chapter 8 (PPS, 6.36 MB)
   sample Chapter 16 (PPS, 9.49 MB)
Companion Website
   sample View Site (www.g-wlearning.com, Culinary Arts)
   sample Draz: Golf and Knife Skills (PPS, 15.30 MB)
   sample Draz: Incorporation Social Studies in a Culinary Curriculum (PPS, 1.30 MB)
   sample Koetke: Teaching Taste (PPS, 5.51 MB)
  Note: Sample file quality has been reduced to allow for Internet streaming and viewing.


   PDF Culinary Arts I (PDF, 235 KB)
Culinary Arts I, Grades 9-12
   PDF Introduction to Culinary Arts, Grades 9-12 (PDF, 32 KB)
   PDF Culinary Arts I (PDF, 166 KB)
   PDF Culinary Arts II (PDF, 159 KB)
   PDF Introduction to Culinary Arts (PDF, 159 KB)
Culinary Skills, Grades 9-12
   PDF Food Services I, Grades 9-12 (PDF, 268 KB)
   PDF 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.


School PriceOrder Quantity
Text 831 978-1-60525-118-9 $90.00$67.50
Online Text, 1yr. Individual Subscription831 Purchase
Online Text, 6yr. Classroom Subscription (min. 15) 831 978-1-60525-707-5 $90.00$67.50
* Annotated Study Guide 296 978-1-60525-121-9 $50.00$37.50*
Bundle (Text + Online Text 6yr. Classroom Subscription, min. 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
* Instructor's CD 978-1-60525-122-6 $260.00$195.00*
* ExamView® Assessment Suite CD 2400 test questions 978-1-60525-123-3 $252.00$189.00*
* Instructor's Presentations for PowerPoint® CD, Individual License 3400 slides 978-1-60525-124-0 $240.00$180.00*
* Instructor's Presentations for PowerPoint® CD, 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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