The Culinary Professional, 5th Edition

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• Master culinary techniques, food safety, and professional cooking methods with step-by-step guidance.
• Learn with hundreds of photos, recipes, hands-on activities, and real-world kitchen applications.
• Build career-ready skills in teamwork, problem-solving, nutrition, and culinary professionalism.

Digital Offerings

Print Offerings

Title Overview

The Culinary Professional is a 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. This title also includes cross-curricular activities in reading, writing, science, technology, math, nutrition, and sustainability, along with guidance for students on building a professional e-portfolio to help launch a successful career. When paired with the student workbook and hands-on activities in the student lab manual, important learning outcomes focused on critical thinking, culinary skills, problem solving, collaboration, and communication can be practiced and successfully mastered. Experienced authors, educators, 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 tasting skills for quality control. The fifth edition is structured into sections of text followed by review questions within targeted lessons to reinforce student mastery of new skills and knowledge.

Correlated to the American Culinary Federation Education Foundation standards for Secondary Certified Programs and ACF credentials distributed by NOCTI (Culinary Arts Cook, Culinary Arts Prep Cook, Retail Commercial Baking, and Commercial Foods) as well as the YouScience® Exams Culinary 1 and Culinary 2 certifications.
The Culinary Professional includes a student Workbook with questions and activities to help students recognize culinary-focused vocabulary and achieve key learning outcomes from each chapter.
Print or digital Lab Manual contains hands-on food preparation lab activities with lab-specific performance rubrics and student self-reflection guide.

Unit One Kitchen Essentials

Unit Two Understanding the Industry

Unit Three Culinary Essentials

Unit Four Ingredients, Preparation, and Presentation

Unit Five In the Bakeshop

Unit Six Beyond Cooking

Appendix

Glossary

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Lesson Plans and Activities
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PowerPoint Presentations
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Workbooks
Creative workbook activities inspire students to review and apply concepts.
Interactive Content
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Assessments
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Look Inside

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Text

Standards and Correlations

NOCTI Correlations

Pre-PAC Correlations

South Carolina

About the Author

Chef John Drazreceived 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. He also received a bachelor's degree in Culinary Management from Kendall College in Evanston, Illinois. During his nearly 40 years in the field, Chef Draz has worked at numerous restaurants and hotels. In 1983, as Chef of The Winnetka Grill, 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, manufacturers, and trade associations. Chef Draz has over 20 years of experience as a research chef and food product developer. ?He is recognized as a Certified Research Chef by the Research Chefs Association. He currently works as a consultant to food companies developing products for retail and foodservice.

Chef Christopher Koetkestarted working in the culinary arts in 1982 and is currently Corporate Executive Chef of Ajinomoto Health and Nutrition of North America. He is also President 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 past 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.

Chef Koetke has an 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, American Culinary Federation culinary competition medals, and third place in the US finals of the Bocuse d'Or.

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Quote The detailed infographics that you provide in your textbook is wonderful that way we can show how to our students and just demo with them to have them be able recreate it on their own.

Mandi Hasty, Grape Creek ISD

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