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The Culinary Professional, 2nd Edition

The Culinary Professional, 2nd Edition
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By: John Draz and Christopher Koetke

ISBN: 978-1-61960-255-7
Format: Hardcover
Copyright: ©2014
Subject: Culinary Arts
Grade Level: 9-14
Retail Price: $98.00
School Price: $73.50


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 professional kitchen and the knowledge and skills needed to manage a foodservice operation. Career readiness activities and multiple features, including ethics, prepare students for the workplace. College and career readiness content is included. The text is adaptable to courses of any length.
  • Techniques are explained step-by-step to facilitate student mastery of essential skills.
  • New chapters address current topics: Sustainability in the Kitchen and Analyzing Cuisines.
  • The text corresponds to the American Culinary Federation Education Foundation standards for Secondary/Vocational Culinary Arts Programs.

Previous Edition
The Culinary Professional

Table of Contents

Part 1: Introducing the Foodservice Industry
  1. Welcome to the Foodservice Industry
  2. Understanding Foodservice Operations
  3. Culinary History
  4. Workstations in the Professional Kitchen
  5. The Professional Chef
  6. Entering the Workforce

Part 2: Culinary Fundamentals
  7. Sanitation Hazards
  8. Sanitation Procedures
  9. Safety in the Kitchen
10. Sustainability in the Kitchen
11. Knives and Hand Tools in the Professional Kitchen
12. Knife Skills
13. Smallwares
14. Large Equipment
15. Using Recipes
16. Basic Preparations - Mise en Place
17. Kitchen Staples
18. Cooking Principles

Part 3: Ingredients, Preparation, and Presentation
19. Salads and Dressings
20. Fruit Identification
21. Fruit Preparation
22. Cold Sandwiches
23. Stocks
24. Sauces
25. Soups
26. Vegetable Identification
27. Vegetable Cookery
28. Starch Identification
29. Starch Cookery
30. Meat and Poultry Identification
31. Basic Meat and Poultry Preparation
32. Dry-Heat Cooking Methods for Meat and Poultry
33. Moist-Heat and Combination Cooking Methods for Meat and Poultry
34. Fish and Shellfish Identification
35. Fish and Shellfish Preparation and Cookery
36. Hot Sandwiches and Pizza
37. Dairy and Egg Identification
38. Breakfast Cookery
39. Food Presentation

Part 4: In the Bakeshop
40. Introduction to the Bakeshop
41. Quick Breads and Batters
42. Cookies
43. Yeast-Raised Products
44. Pies and Tarts
45. Cakes
46. Custards, Foams, and Buttercreams
47. Dessert Sauces and Frozen Desserts

Part 5: Beyond Cooking
48. Table Service
49. Managing Resources
50. Nutrition
51. Menus
52. Analyzing Cuisines
53. Developing Taste

Look Inside

Online Text, 6yr. Classroom Subscription (min. 15)
   sample Front Matter (g-wonlinetextbooks.com, Culinary Arts)
   sample Chapter 5 (g-wonlinetextbooks.com, Culinary Arts)
   sample Chapter 19 (g-wonlinetextbooks.com, Culinary Arts)
   sample Glossary (g-wonlinetextbooks.com, Culinary Arts)
Presentations for PowerPoint
   sample Chapter 19 (PPS, 2.9 MB)
Mobile Companion Website
   sample View Mobile Site (m.g-wlearning.com, Culinary Arts)
Companion Website
   sample View Site (www.g-wlearning.com, Culinary Arts)
  Note: Sample file quality has been reduced to allow for Internet streaming and viewing.


   PDF Food Production, Mgmt and Serv & Adv Food Production, Mgmt and Serv (PDF, 536 KB)
North Carolina
   PDF Culinary Arts and Hospitality I (PDF, 321 KB)
   PDF Culinary Arts and Hospitality II (PDF, 343 KB)
Intro to Culinary Arts & Hospitality
Pre-PAC Correlations
   PDF Domains and Competencies for Culinary Arts Pre-PAC (PDF, 69 KB)
South Carolina
   PDF Introduction to Culinary Arts, Culinary Arts 1, 2 (PDF, 515 KB)
   PDF Culinary Arts TEKS (PDF, 328 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 890 978-1-61960-255-7 $98.00$73.50
Online Text, 1yr. Individual Subscription Purchase
Online Text, 1yr. Individual Access Key Code 978-1-61960-257-1 $49.00$36.75
Online Text, 6yr. Classroom Subscription (min. 15) 978-1-61960-258-8 $98.00$73.50
* Annotated Study Guide 318 978-1-61960-261-8 $80.00$60.00*
Online Text Subscription Update OTU02588 $5.00$5.00
Bundle (Text + Online Text 6yr. Classroom Subscription, min. 15) 890 978-1-61960-262-5 $130.00$97.50
Laboratory Manual 376 978-1-61960-259-5 $26.64$19.98
Study Guide 318 978-1-61960-260-1 $24.00$18.00
* Instructor's Resource CD 978-1-61960-263-2 $260.00$195.00*
* ExamView® Assessment Suite CD 2425 test questions 978-1-61960-264-9 $252.00$189.00*
* Instructor's Presentations for PowerPoint® CD, Individual License 3500 slides 978-1-61960-265-6 $240.00$180.00*
* Instructor's Presentations for PowerPoint® CD, Site License 3500 slides 978-1-61960-266-3 $600.00$450.00*
Mobile Companion Website View Site
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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