Professional Cooking

Professional Cooking, 8th Edition reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material.  Familiar material reflects the core curriculum that has stayed focused on the essentials, the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen.

• Study Guide to accompany Professional Cooking
• Professional Baking
• ServSafe CourseBook with Answer Sheet (7th Edition)
• So You Want to Be a Chef?: Your Guide to Culinary Careers
• ServSafe Coursebook (7th Edition)
• Foundations of Lodging Management (2nd Edition)
• Nutrition for Foodservice and Culinary Professionals
• ServSafe CourseBook with Online Exam Voucher (7th Edition)
• Food and Beverage Cost Control
• ManageFirst: Customer Service w/ Answer Sheet (2nd Edition)