Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification
Language: English
Published by SDC Publications, 2022
- Softcover
- Used
Seller: Bibliomadness, Worthington, MA, U.S.A.Bibliomadness
AbeBooks seller since April 3, 2018
Condition: Used - Very good
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Very good condition. Instructor Review Copy sticker on front cover. Minimal wear. Clean and all intact. No writing or marking. Not Ex-Library.
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- Title
- Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification
- Author
- Daniel John Stine; Dominic Hawkes
- Publisher
- SDC Publications
- Publication year
- 2022
- Condition
- Very Good
- Binding
- Soft cover
- Language
- English
- ISBN 10
- 1630575453
- ISBN 13
- 9781630575458
- Seller catalogs
- Cooking, Textbooks
With each chapter and recipe you complete in Introduction to Culinary Arts Management: Safety, Recipes and Certification and the included Introduction to Culinary Arts Management: Safety, Recipes and Certification Student Workbook, you will make delicious food and practice safe food handling measures until they become second nature. Unique among culinary arts textbooks, the coursebook combines culinary arts and food safety in one text, emphasizing the science behind foodborne illness. Engaging hands-on activities and instructional videos in the workbook allow you to apply and remember proper preventative measures to keep food safe using the standards set by the U.S. FDA Food Code. Used together or separately, the coursebook and workbook provide a full semester’s curriculum, perfect for culinary arts students at any level and anyone preparing to take the ServSafe® Food Protection Manager certification exam.
Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification takes you behind the scenes of the foodservice industry. It starts with an overview of culinary arts careers and the restaurant business. The rest of the book emphasizes the importance of eliminating and preventing pathogens, allergens and contaminants that can lead to foodborne illness. Learn how to receive and store food; use, clean, and sanitize thermometers; control pests; manage a crisis; train staff on all these topics; and more.
All learning styles are covered. Reader-friendly chapters include key terms, objectives, and end-of-chapter review questions. Charts, images and examples explain U.S. food laws and regulations, food safety procedures and what to look for when handling food. With the included recipe videos that emphasize information learned in the text, chapter review videos, companion workbook, 130 flashcards, practice exam, and exam day study guide, you can study the way that fits you best. The workbook includes a code for access to supporting videos and practice exam.
The Importance of Certification
Food safety is paramount at any food establishment, and every employee must thoroughly understand safe food handling. Certification as a ServSafe® Food Protection Manager verifies to an employer that you have had food safety training, ensuring you know the guidelines and regulations for preparing and working with food. It can also help you advance or get hired into the position you’ve always wanted in the food service industry and enhance your potential to earn a higher income. This book focuses on objectives specific to the ServSafe® Food Protection Manager certification exam to help you study for and pass the exam and give you a solid basis for your culinary career.
Ordering Information
To order the complete culinary arts set, Introduction to Culinary Arts Management: Safety, Recipes and Certification and Introduction to Culinary Arts Management: Safety, Recipes and Certification Student Workbook, use ISBN 978-1-63057-545-8. To purchase the Student Workbook separately, use ISBN 978-1-63057-574-8.
Wherever you are in your culinary arts journey, the topics covered in this book and the companion workbook provide you the skills and knowledge an excellent foodservice manager and foodservice employee needs to know.
Table of Contents
1. A World of Food2. Handling Food Safely
3. Bad Bugs
4. Food Hazards & Allergens
5. TCS Foods & Controls
6. Sources & Receiving
7. Storage
8. Food Preparation
9. Food Service
10. Cleaning & Sanitizing
11. Facility & Equipment
12. Pest Control
13. Management Systems & Crisis Planning
14. Regulations, Inspections, & Staff Training
"Synopsis" may belong to another edition of this title.
Bibliomadness
Worthington, MA, U.S.A.
AbeBooks seller since April 3, 2018
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