Introduction to Culinary Arts

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9780132737449: Introduction to Culinary Arts

Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.

 

Teaching and Learning Experience:

  • From theory to application, provides a solid foundation in culinary arts
  • Offers a wealth of features that spotlight key techniques and information
  • Addresses culinary management and business

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Book Description Prentice Hall, 2014. Book Condition: New. Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Introduction to Culinary Arts, Second Edition , covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: From theory to application, provides a solid foundation in culinary arts Offers a wealth of features that spotlight key techniques and information Addresses culinary management and business. Bookseller Inventory # ABE_book_new_0132737442

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Book Description Pearson Education (US), United States, 2014. Hardback. Book Condition: New. 2nd Revised edition. 279 x 234 mm. Language: English . Brand New Book. Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: * From theory to application, provides a solid foundation in culinary arts * Offers a wealth of features that spotlight key techniques and information * Addresses culinary management and business. Bookseller Inventory # AAC9780132737449

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Book Description Pearson Education (US), United States, 2014. Hardback. Book Condition: New. 2nd Revised edition. 279 x 234 mm. Language: English . Brand New Book. Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career. Teaching and Learning Experience: * From theory to application, provides a solid foundation in culinary arts * Offers a wealth of features that spotlight key techniques and information * Addresses culinary management and business. Bookseller Inventory # AAC9780132737449

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Gleason, Jerry; The Culinary Institute of America, .
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Gleason, Jerry; The Culinary Institute of America, .
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