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.
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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
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.