The Culinary Professional, 4th Edition

The Culinary Professional is richly illustrated, comprehensive, culinary arts program written with an approachable writing style and design. Hundreds of photos of professional tools and ingredients plus step-by-step directions for basic culinary skills and cooking methods make this textbook a must-have for learning how to safely prepare delicious dishes in the lab. This title also includes cross-curricular activities in reading, writing, science, technology, math, nutrition, and sustainability, along with guidance for students to build a professional e-portfolio. Experienced authors and chefs John Draz and Christopher Koetke focus on what to expect when entering the culinary arts industry, from workplace ethics to working in teams to developing taste for quality control. The fourth edition is easier than ever to use in the classroom, with enhanced teacher resources and chapters restructured into lessons followed by review questions to reinforce student mastery of new skills. WATCH The Culinary Professional Overview.

• NEW garde manger chapter with content on forcemeats, aspics, terrines, and pickling, brining, and curing meats.
• NEW and expanded content for appetizers and hors d’oeuvres, budgeting and marketing techniques, off-site catering, human relations management, and many new step-by-step techniques.
• Rich digital content includes videos with guided worksheets, animations, interactive activities, and scalable recipe database. A Lab Manual with 97 activities and the Workbook are formatted for easy integration with Google Classroom or your Learning Management System. 
• Correlated to the American Culinary Federation Education Foundation standards for Secondary Certified Programs and ACF credentials distributed by NOCTI, Culinary Arts Cook and Retail Commercial Baking job ready assessments as well as the Precision Exams Culinary 1, Culinary 2, and Culinary 3 certifications. 
• Now available in addition to the Online Learning Suite, G-W Ignite offers auto-graded practice aligned to course learning outcomes so teachers can easily track student mastery of key concepts. Ask your Educational Consultant about upgrading to    G-W Ignite for a full curriculum solution online.

Does your program incorporate soft skills development for students? Since every occupation needs these foundational skills, consider adding Soft Skills for the Workplace to your order.

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Hardcover Text 978-1-64564-785-0	928	978-1-64564-785-0	$146.64*
The Culinary Professional rates high in user satisfaction for its approachable writing and design. 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. 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.
Workbook 978-1-64564-791-1	264	978-1-64564-791-1	$32.00*
Organized to follow the textbook on a chapter-by-chapter basis, providing questions to help the student review the material presented in the chapter. This supplement is a consumable resource, designed with perforated pages so that a given chapter can be removed and turned in for grading or checking.
Laboratory Manual 978-1-64564-792-8	224	978-1-64564-792-8	$36.00*
The student lab manual provides hands-on practice to be completed in the school lab setting under the guidance of an instructor or trainer. The lab manual enables students to demonstrate learning in a practical and engaging manner.
*Qualified schools may be eligible for a 25% discount.

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eBook Reflowable, 1yr. Indv. Subscription (Instant Access) 978-1-63776-930-0		978-1-63776-930-0	$73.32*
NOTICE to STUDENTS: If your school is using a Learning Management System such as Blackboard, Brightspace, or Canvas, you will need to purchase the EduHub item listed below.  eBook Reflowable. The eBook Reflowable is an enriched digital textbook that works well on all devices and is compatible with screen readers. The eBook also offers complimentary access to digital drill and practice activities.  Instant Access. Upon purchase, you will receive an email with a key code to redeem at G-W Online Textbooks. There is no physical product shipped via the mail.
EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet 978-1-64925-440-5		978-1-64925-440-5	$95.32*	Call to Order‡
EduHub LMS-ready content offers an online collection of eBook content, videos, interactive practice, and test preparation. With EduHub LMS-ready content in Common Cartridge format, you can access G-W course resources in one convenient location—your LMS. STUDENTS Log into your school’s learning management system and access your course. You will then follow the directions to activate your subscription.
Bundle (Text + EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet) 978-1-64925-441-2		978-1-64925-441-2	$157.24*	Call to Order‡
Bundle includes a copy of the Printed Textbook and Common Cartridge 1yr. Individual Access Key Code Subscription. Minimum quantity of 15 must be purchased.
G-W Ignite, 1yr. Individual Subscription (Individual Access) 978-1-68584-452-3		978-1-68584-452-3	$90.64*	Call to Order‡
G-W Ignite, 1yr Indv. Subscription (sold as an individual subscription per student) G-W Ignite launches students along career pathways with a learning path that offers a comprehensive package of learning, study, and assessment tools organized by eBook lessons. Spark student interest with videos to engage visual learners and auto-graded pre-tests to help gauge understanding. Students will practice newly learned knowledge and skills with interactive study tools and flashcards before completing auto-graded assessments aligned to course and industry standards. Students can view their own dashboard to track their progress throughout the course, while instructors receive detailed reporting on student performance and growth against course outcomes. Flexible options to assign student work and deliver feedback with integrated instructor resources present a complete solution for hybrid and online learning environments. The easy-to-navigate interface and class rostering capabilities make setting up a course easy and intuitive. Instructors can quickly and easily share assignments with students. Extensive reporting capabilities allow both instructors and students to view progress and evaluate performance against learning outcomes and key standards.
G-W Ignite, 6yr Individual Subscription (Individual Access) 978-1-68584-454-7		978-1-68584-454-7	$181.64*	Call to Order‡
G-W Ignite, 6yr Indv. Subscription (sold as an individual subscription per student). G-W Ignite launches students along career pathways with a learning path that offers a comprehensive package of learning, study, and assessment tools organized by eBook lessons. Spark student interest with videos to engage visual learners and auto-graded pre-tests to help gauge understanding. Students will practice newly learned knowledge and skills with interactive study tools and flashcards before completing auto-graded assessments aligned to course and industry standards. Students can view their own dashboard to track their progress throughout the course, while instructors receive detailed reporting on student performance and growth against course outcomes. Flexible options to assign student work and deliver feedback with integrated instructor resources present a complete solution for hybrid and online learning environments. The easy-to-navigate interface and class rostering capabilities make setting up a course easy and intuitive. Instructors can quickly and easily share assignments with students. Extensive reporting capabilities allow both instructors and students to view progress and evaluate performance against learning outcomes and key standards. This isbn includes 6 years of access.
Bundle (Text + G-W Ignite, 6yr. Indv. Subscription) (min. 15) 978-1-68584-455-4		978-1-68584-455-4	$237.32*	Call to Order‡
Goodheart-Willcox offers the online solution, G-W Ignite, bundled with the printed text in one easy-to-access package. Students have the flexibility to use the printed text and the online lessons to meet their individual learning style and have access to a comprehensive pathway to learn theory and apply their knowledge. The convenient packaging makes managing and accessing content easy and efficient. Minimum quantity of 15 must be purchased. Bundle includes a copy of the Student Textbook and Online Learning Suite 6yr. Classroom Subscription.
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

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*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

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Table of Contents

Kitchen Essentials

1. Keeping Food Safe
2. Workplace Safety
3. Knives, Hand Tools, and Smallwares
4. Large Equipment
5. Standardized Recipes
6. Kitchen Staples
7. Sustainability in the Kitchen

Understanding the Industry

8. The Foodservice Industry
9. Culinary, Past and Present
10. A Successful Culinary Career

Culinary Essentials

11. Before Cooking Begins
12. Foundations for Successful Food Preparation

Ingredients, Preparation, and Presentation

13. Dressings, Cold Sauces, Dips, and Salads
14. Cold Sandwiches, Appetizers, and Hors d'Oeuvres
15. Hot Sandwiches, Pizza, and Hot Appetizers
16. Fruit
17. Vegetables
18. Stocks, Sauces, and Soups
19. Starches
20. Meat and Poultry
21. Cooking Methods for Meat and Poultry
22. Fish and Shellfish
23. Dairy and Breakfast Foods
24. Garde Manger
25. Food Presentation

In the Bakeshop

26. Introduction to the Bakeshop and Breads
27. Desserts

Beyond Cooking

28. Service
29. Managing Resources
30. Menus
31. Nutrition
32. Analyzing Cuisines

Look Inside

The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.

Text

Front Matter (PDF, 1.23 MB)

Chapter 3 (PDF, 3.27 MB)

Chapter 12 (PDF, 2.12 MB)

Video Overview (Sample Video HTML, 944 bytes)

Product Training Video for Schoology (Sample Video - Support Center)

Workbook

Chapter 1 (PDF, 490.55 KB)

Laboratory Manual

Chapter 1 (PDF, 617.85 KB)

Correlations

American Culinary Federation Education Foundation

Secondary Certification Required Knowledge & Skills Competencies (PDF, 635.27 KB)

Georgia

Culinary Arts I - Course Number 20.53210 (PDF, 255.87 KB)

Culinary Arts II - Course Number 20.53310 (PDF, 253.91 KB)

National Standards

LEAD FCS Education’s National Standards for Food Production and Services (PDF, 485.09 KB)

NOCTI Correlations

Culinary Arts Cook NOCTI-ACF (PDF, 304.6 KB)

Retail Commercial Baking NOCTI-ACF (PDF, 297.13 KB)

Culinary Arts Prep Cook NOCTI (PDF, 226.67 KB)

Commercial Foods NOCTI (PDF, 301.78 KB)

Pre-PAC Correlations

Domains and Competencies for Culinary Arts (PDF, 548.55 KB)

South Carolina

Introduction to Culinary Arts Management Course Code: 5722 (Grades 9–12) (PDF, 183.05 KB)

YouScience® Industry Certifications

Culinary 1 (343) (PDF, 536.01 KB)

Culinary 2 (345) (PDF, 576.38 KB)

Culinary 3 (348) (PDF, 557.57 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.

WATCH Techniques for Teaching Knife Skills Webinar with Chef John Draz

Christopher Koetke - started working in the culinary arts in 1982 and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360-degree, comprehensive view of food and beverage. He devoted 20 years of his professional life to culinary education as chef instructor, dean, and vice president of the school of culinary arts at Kendall College. He was also vice president of culinary arts for Laureate International Universities where he oversaw 48 culinary programs in 12 countries. He is currently the chair of the Feed the Planet Committee of Worldchefs. Before his career in culinary education began, he worked in some of the finest restaurants and patisseries in the United States, France, and Switzerland.

Koetke has a MBA from Dominican University, a BA in French literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and Worldchefs Educator Award. He hosted his own national TV cooking show for almost five years, is a frequent presenter at national and international food events, and has written for several prominent newspapers and foodservice publications. 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.