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6-12 Education College & Career

The Culinary Professional, 2nd Edition

By: John Draz and Christopher Koetke
ISBN: 978-1-61960-255-7
Format: Hardcover
Copyright: 2014
Subject: Culinary Arts
Grade Level: 9-14
Description
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.
Products & Prices
Products Pages ISBN Retail Price School Price Order Quantity
Text 890 978-1-61960-255-7 $98.00 $73.50
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.
Annotated Study Guide 318 978-1-61960-261-8 $80.00 $60.00 *
Provides answers to questions in the spaces reserved for student response for ease of grading.
Online Text Subscription Update OTU02588 $5.00 $3.75
Current customers with a six-year online textbook subscription to this title can now update to the newest edition. Good for the duration of the six-year term, subscribers can now stay up-to-date with the latest content.
Laboratory Manual 376 978-1-61960-259-5 $26.64 $19.98
Labs guide students through applying the key concepts of critical chapters. Food preparation labs include lab-specific performance review matrices to aid teacher evaluation of student performance.
Study Guide 318 978-1-61960-260-1 $24.00 $18.00
Activities review culinary terminology and chapter content and further explore workplace math applications.
Instructor's Resource CD 978-1-61960-263-2 $260.00 $195.00 *
The Instructor's Resource CD contains the following items:
  • National Standards. Correlations to important standards provided in PDF format.
  • Planning Guides. List chapter terminology and objectives, standards addressed, activities, and assessment tools, provided in PDF format.
  • Lesson Plans. Customizable daily Lesson Plans in Microsoft Word (DOCX) format.
  • Answer Keys. Text and Lab Answer Keys provided in PDF format.
  • Annotated Study Guide. Instructor's Annotated Study Guide provided in PDF format.
  • Bonus Video Clips. Select clips from the G-W Culinary DVD Series.
  • Recipes. Authors' collection of standardized recipes provided in PDF format.


System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, Adobe® Reader® (free download).
ExamView® Assessment Suite CD 2425 test questions 978-1-61960-264-9 $252.00 $189.00 *
The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player. This product includes 53 test banks with over 2425 questions.

System Requirements
Windows®:
Windows® XP SP or later; Intel® Pentium® IV Processor 1GHz or higher (or equivalent); 512 MB RAM; 500 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Macintosh®: Mac OS® 10.6 or later; Intel® Processor 1GHz or higher; 32-bit Kernel and Extensions; 512 MB RAM; 300 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Instructor's Presentations for PowerPoint® CD, Individual License 3500 slides 978-1-61960-265-6 $240.00 $180.00 *
Individual License. This CD package contains presentations in PowerPoint format for each of the 53 chapters, comprising over 3500 slides of instructional material.

System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), Adobe® Reader® (free download).
Instructor's Presentations for PowerPoint® CD, Site License 3500 slides 978-1-61960-266-3 $600.00 $450.00 *
Site License. This CD package contains presentations in PowerPoint format for each of the 53 chapters, comprising over 3500 slides of instructional material.

System Requirements
Windows®:
Intel® Pentium® II or compatible processor, Windows® 2000/XP/7/8, 128 MB RAM (256 MB RAM recommended), Internet Explorer® (6 or higher), allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download).
Macintosh®: PowerPC® G4, G5 or Intel® processor, Mac OS® X v10.X, 128 MB RAM (256 MB RAM recommended), Safari® (2.0 or higher), allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), Adobe® Reader® (free download).
Mobile Companion Website       View Site
Companion Website       View Site
*To order instructor's materials call 800.323.0440.
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)
g-wonlinetextbooks.com
Front Matter (g-wonlinetextbooks.com, Culinary Arts)
g-wonlinetextbooks.com
Chapter 5 (g-wonlinetextbooks.com, Culinary Arts)
g-wonlinetextbooks.com
Chapter 19 (g-wonlinetextbooks.com, Culinary Arts)
g-wonlinetextbooks.com
Glossary (g-wonlinetextbooks.com, Culinary Arts)
Presentations for PowerPoint
PPS
Chapter 19 (PPS, 2.9 MB)
Mobile Companion Website
m.g-wlearning.com
View Mobile Site (m.g-wlearning.com, Culinary Arts)
Companion Website
www.g-wlearning.com
View Site (www.g-wlearning.com, Culinary Arts)
Correlations
Idaho
North Carolina
 
Intro to Culinary Arts & Hospitality
Pre-PAC Correlations
South Carolina
Texas
PDF
Culinary Arts TEKS (PDF, 328 KB)
About the 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.