MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking Update, and Garde Manger

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9780134109244: MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking Update, and Garde Manger

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts.

 

Teaching and Learning Experience:

 

The text’s time-tested approach is further enhanced with MyCulinaryLab™, a dynamic online learning tool that helps you succeed in the classroom.

  • MyCulinaryLab™ enables you to study and master content online—in your own time and at your own pace
  • Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional–Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
  • A wealth of chapter features helps you learn, practice, and retain concepts

 

This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

"synopsis" may belong to another edition of this title.

About the Author:

"Sarah R. Labensky," CCP, Director of the Mississippi University for Women Culinary Arts Institute and co-author of "On Cooking: A Textbook of Culinary Fundamentals"

"Eddy Van Damme," Pastry Chef and Director of the pastry arts program, Houston Community College

"Priscilla Martel," food writer and baking instructor, co-author of "The Best Bread Ever," and contributing editor of "The New Cook's Catalogue"

"Klaus Tenbergen," CMB, CEPC, ASBPB, German Master Baker and Chef Instructor at The School of Culinary Arts at Kendall College

"About this title" may belong to another edition of this title.

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Alan M Hause, Priscilla A Martel, Sarah R Labensky
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Book Description Prentice Hall, United States, 2015. Mixed media product. Book Condition: New. 5th. Language: English . This book usually ship within 10-15 business days and we will endeavor to dispatch orders quicker than this where possible. Brand New Book. For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text s time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab enables you to study and master content online in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170. Bookseller Inventory # BTE9780134109244

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Alan M Hause, Priscilla A Martel, Sarah R Labensky
Published by Prentice Hall, United States (2015)
ISBN 10: 0134109244 ISBN 13: 9780134109244
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Book Description Prentice Hall, United States, 2015. Mixed media product. Book Condition: New. 5th. Language: English . Brand New Book. For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text s time-tested approach is further enhanced with MyCulinaryLab, a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab enables you to study and master content online in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170. Bookseller Inventory # BZV9780134109244

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Book Description Pearson. Hardcover. Book Condition: New. 0134109244 BRAND NEW W/FAST SHIPPING! This item is: MyCulinaryLab with Pearson eText -- Access Card -- for On Cooking Update, On Baking Update, and Garde Manger, 5th Ed., 2016, by Hause, Alan M.^Martel, Priscilla A.^Labensky, Sarah R.; FORMAT: Access Card Package; ISBN: 9780134109244. Choose Expedited for fastest shipping! Our 98%+ rating proves our commitment! We cannot ship to PO Boxes/APO address. To avoid ordering the wrong item, please check your item's ISBN number!. Bookseller Inventory # P9780134109244

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