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6-12 Education College & Career

The Culinary Professional, 3rd Edition

By: John Draz and Christopher Koetke
ISBN: 978-1-63126-437-5
Format: Hardcover
Copyright: 2017
Subject: Culinary Arts
Grade Level: 9-14
Description
The Culinary Professional rates high in user satisfaction for its approachable writing and design. Instructors appreciate its visual appeal, citing images that are "up-to-date and meaningful." Expanding further on the visual elements, this edition incorporates animations that reinforce key concepts and techniques. With this new, updated edition, authors and chefs John Draz and Christopher Koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts.
  • Correlates to Precision Exams standards preparing students to earn a certificate in Food Service/Culinary Arts
  • Includes animations, interactive activities, and video clips to enhance experience for visual learners
  • Addresses the American Culinary Federation Education Foundation standards for Secondary Certified Programs (Certified Junior Culinarian certification)
Products & Prices
Products Pages ISBN Retail Price School Price Order Quantity
Text 912 978-1-63126-437-5 $112.00 $84.00

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. Common Core 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.
Common Cartridge, 1yr. Individual Access Key Code 978-1-63563-011-4 $78.00 $58.50 *
Integrate Goodheart-Willcox content within your Learning Management System for a seamless user experience for both you and your students. LMS-ready content in Common Cartridge format facilitates single sign-on integration and gives you control of student enrollment and student data. With a Common Cartridge integration, you can access the LMS features and tools you are accustomed to using and G-W course resources in one convenient location—your LMS.

When you incorporate G-W content into your courses via Common Cartridge, you have the flexibility to customize and structure the content to meet the educational needs of your students. You may also choose to add your own content to the course.

Students purchase their Individual Access Key Code packets from the school bookstore. After accessing their course via your LMS, the student simply enters their Access Key Code for instant access to all student content.

Ready to purchase or receive a quote? Submit your request here!

CONTENT
  • Online Textbook
  • E-Flash Cards
  • Matching Activities
  • Vocabulary Games
  • Discussion Forums
  • Online Workbook (with digital form fields)
  • Online Observation Guide (with digital form fields)
INSTRUCTOR RESOURCES
  • Online Instructor's Resources provide access to the instructor support materials used most, all in one convenient location. Resources include Instructor Materials, Chapter Resources, QTI files, and ExamView Assessment Suite Software with Test Banks.
Laboratory Manual 376 978-1-63126-438-2 $28.00 $21.00
Labs guide students through applying the key concepts of critical chapters. Food preparation labs include lab-specific performance review matrices to aid instructor evaluation of student performance.
Study Guide 318 978-1-63126-439-9 $26.00 $19.50
Activities review culinary terminology and chapter content and further explore workplace math applications.
Instructor's Resource CD 978-1-63126-443-6 $266.64 $199.98 *
The Instructor's Resource CD contains the following items:
  • Instructor's Materials. An introduction and overview of teaching material. Files are in Portable Document Format (PDF).
  • Textbook Answer Keys. Chapter Answer Keys in PDF format.
  • Lab Manual Answer Keys. Answers for select Lab Manual activities provided in PDF format.
  • Annotated Study Guide. Instructor’s Annotated Study Guide provided in PDF format.
  • Lesson Plans. Customizable daily Lesson Plans in Microsoft Word (DOCX) format.
  • Recipes. Recipes for select chapters provided in PDF format.
  • Video Clips. Video clips that demonstrate different skills and techniques.

System Requirements
Windows®:
Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 7/8/10, 2GB RAM, Internet Explorer®, allow active content, and Adobe® Reader® (free download).
*Internet connection required to access web links and free downloads.
Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 2GB RAM, Safari®, allow active content, and Adobe® Reader® (free download).
*Internet connection required to access web links and free downloads.
ExamView® Assessment Suite CD 978-1-63126-445-0 $252.00 $189.00 *
The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. This product includes 53 test banks. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player.

System Requirements
Windows®:
Windows® XP SP, Vista SP1, Windows® 7 (32-bit), or Windows® 7 (64-bit); 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® 10.5.8 or OS® 10.6.4; 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 978-1-63126-446-7 $260.00 $195.00 *
This product contains presentations in PowerPoint format for each of the 53 chapters, comprising over 3500 slides of instructional material.

The presentations are best viewed in PowerPoint 2003 or higher or in the PowerPoint Viewer. If viewed in earlier versions of PowerPoint, they may not display properly. Also provided is a link that allows download of the current version of PowerPoint Viewer. Internet connection required to access web links, streaming content, and free downloads.

Recommended System Requirements
Windows®:
Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 7/8/10, 2GB RAM, Internet Explorer®, allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download).
*Internet connection required to access web links, streaming content, and free downloads.

Macintosh®:Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 256MB RAM, Safari®, allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), and Adobe® Reader® (free download).
*Internet connection required to access web links, streaming content, and free downloads.
Companion Website       View Site
*To order instructor's materials call 800.323.0440.
Previous Edition
The Culinary Professional, 2nd Edition
Related Title(s)
G-W Culinary Video Series
Table of Contents

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
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
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
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
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 9 (g-wonlinetextbooks.com, Culinary Arts)
g-wonlinetextbooks.com
Chapter 13 (g-wonlinetextbooks.com, Culinary Arts)
DVD Set
Sample Video Clip
About the Authors (Sample Video Clip, 16.5 MB)
Sample Video Clip
Mise en Place | Knife Skills (Sample Video Clip, 7.75 MB)
Sample Video Clip
Garde Manger (Sample Video Clip, 8.89 MB)
Sample Video Clip
Stocks and Sauces - Brown Stock (Sample Video Clip, 15.1 MB)
Sample Video Clip
Stocks and Sauces - Tomato Sauce (Sample Video Clip, 13.7 MB)
Instructor's Presentations for PowerPoint® CD, Individual License
PPS
Chapter 9 (PPS, 986 KB)
Companion Website
www.g-wlearning.com
View Site (www.g-wlearning.com, Culinary Arts)
Correlations
American Culinary Foundation
FCS National Standards Correlations
PDF
National Standards (PDF, 98 KB)
Florida
PDF
Culinary Arts (PDF, 395 KB)
Massachusetts
Precision Exams
PDF
Food and Nutrition I (PDF, 125 KB)
PDF
Food and Nutrition II (PDF, 118 KB)
Pre-PAC Correlations
Texas
PDF
Culinary Arts (PDF, 187 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.