Introduction to Culinary Arts by The Culinary Institute of America (2007) Hardcover

A culinary education offers a clear path to a career-this book does not just include culinary theory it also provides practical knowledge and skills you can apply to your first job and throughout your professional life. As the food-service and hospitality industry becomes more competitive you need to have appropriate skills. This book reflects the areas that concentrate on our Associate and Bachelors programs: product knowledge sanitation and safety nutrition and food science and of course culinary and baking techniques.