Author : John Draz
Publisher : Goodheart-Wilcox Publisher
Page : 0 pages
File Size : 17,63 MB
Release : 2013-07-15
Category : Business & Economics
ISBN : 9781619602557
The authors provide 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.
Author : Culinary Institute of America (CIA) Staff
Publisher :
Page : 394 pages
File Size : 20,77 MB
Release : 2011-10-13
Category :
ISBN : 9781118138588
Author : Karen E. Drummond
Publisher : Wiley
Page : 0 pages
File Size : 47,11 MB
Release : 2000-08-29
Category : Technology & Engineering
ISBN : 9780471442400
Updated and revised to address current concerns about nutrition throughout the life cycle, "Nutrition for Foodservice and Culinary Professionals, Seventh Edition" successfully covers core nutritional topics such as carbohydrates, vitamins and minerals, and dietary needs from a culinary perspective. Bursting with a full-color design and plenty of photographs and illustrations, Drummond and Brefere link nutritional concepts with healthy cooking techniques and recipes. Each book comes with a nutritional software CD-ROM that enables readers to create recipes, modify recipes, and analyze the nutritional content of recipes. Chefs, restaurateurs, dieticians, and other foodservice professionals will find this book an invaluable reference and guide to meeting the nutritional needs of all their customers.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
Page : 210 pages
File Size : 47,63 MB
Release : 2011-10-11
Category : Cooking
ISBN : 1118139887
'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author : Ronald Hayes
Publisher : Wiley Global Education
Page : 291 pages
File Size : 30,53 MB
Release : 2013-10-07
Category : Cooking
ISBN : 1118764595
A must-have resource for anyone crafting a career in the culinary arts Ronald Hayes, the Career Development Manager with The Culinary Institute of America, explores the broad scope of jobs available in the culinary field. Building your culinary skills as a novice, discovering your specialization as a journeyman, and establishing your interests as you master your career path, Creating Your Culinary Career offers a framework for career exploration, development, and growth. This book offers insider information on all of the regular staff positions available in the culinary field, including traditional restaurants, catering facilities, and institutional facilities; front of the house, bakeshop, and food and beverage outlets; and food communications, media, and sales positions. It then helps readers establish goals, design resumes, and develop interview skills for landing that perfect job. The ideal career guide for aspiring culinary professionals, this book helps readers discover the ideal career path by building skills and setting goals Written by The Culinary Institute of America's Career Development Manager, this book celebrates the passion, persistence, and drive required to succeed in one of today's most exciting careers For anyone beginning a career in the culinary arts, Creating Your Culinary Career features must-have information for the aspiring food professional.
Author : Wayne Gisslen
Publisher : Wiley
Page : 0 pages
File Size : 49,7 MB
Release : 1998-09-07
Category : Cooking
ISBN : 9780471245636
Completely redesigned, updated and richly illustrated revision of the classic instructional guide to professional cooking. Includes step-by-step detail, 250 colour photos with thorough coverage of products. One of the most popular and endorsed guides.
Author : Rick Smilow
Publisher : Clarkson Potter
Page : 370 pages
File Size : 18,30 MB
Release : 2010-05-04
Category : Cooking
ISBN : 0307453200
Recommended for readers seeking a thorough introductory exposure to today's professional possibilities in the culinary world.—Eric Petersen, Kansas City P.L., MO, Library Journal Turn a passion for food into the job of a lifetime with the insider advice in Culinary Careers. Working in food can mean cooking on the line in a restaurant, of course, but there are so many more career paths available. No one knows this better than Rick Smilow—president of the Institute of Culinary Education (ICE), the award-winning culinary school in New York City—who has seen ICE graduates go on to prime jobs both in and out of professional kitchens. Tapping into that vast alumni network and beyond, Culinary Careers is the only career book to offer candid portraits of dozens and dozens of coveted jobs at all levels to help you find your dream job. Instead of giving glossed-over, general descriptions of various jobs, Culinary Careers features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field. • Get the ultimate in advice from those at the very pinnacle of the industry, including Lidia Bastianich, Thomas Keller, and Ruth Reichl. • Figure out whether you need to go to cooking school or not in order to land the job you want. • Read about the inspiring—and sometimes unconventional—paths individuals took to reach their current positions. • Find out what employers look for, and how you can put your best foot forward in interviews. • Learn what a food stylist’s day on the set of a major motion picture is like, how a top New York City restaurant publicity firm got off the ground, what to look for in a yacht crew before jumping on board as the chef, and so much more. With information on educational programs and a bird’s-eye view of the industry, Culinary Careers is a must-have resource for anyone looking to break into the food world, whether you’re a first-time job seeker or a career changer looking for your next step.
Author : Culinary Institute of America
Publisher : Van Nostrand Reinhold Company
Page : 1224 pages
File Size : 30,95 MB
Release : 1996
Category : Cooking
ISBN :
The new edition of this superb reference contains additional information on such management issues as cost control, waste control, inventory, and pricing strategies, and covers such new topics as environmental impact and professional behavior. New chapters feature vegetarian recipes, international cuisine, and sandwiches. 1,400 color photos.
Author : Joan E. Lewis
Publisher : Goodheart-Wilcox Publisher
Page : 0 pages
File Size : 14,19 MB
Release : 2013-08-30
Category : Business & Economics
ISBN : 9781619602618
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 givesstudents 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.This Annotated Study Guide provides answers to questions in the spaces reserved for student response for ease of grading.
Author : David A. Mizer
Publisher : Wiley-Interscience
Page : 276 pages
File Size : 33,72 MB
Release : 2000-05-22
Category :
ISBN : 9780471376767
With its singular focus on food preparation for foodservice managers, this latest edition of Food Preparation for the Professional continues to be an indispensable tool for this rapidly growing area in the hospitality industry.
