Integrated Introduction to Culinary Arts Management - Student Workbook

Introduction to Culinary Arts Management: Safety, Recipes and Certification Student Workbook, included with Introduction to Culinary Arts Management: Safety, Recipes and Certification coursebook or available separately, promotes the retention of information essential to a career in the foodservice industry. Use the foundational knowledge from the coursebook combined with the food safety and culinary skills practiced in the workbook to pass the ServSafe® Food Protection Manager certification exam. The workbook can be used without the coursebook. It contains a semester’s worth of projects and step-by-step recipes to engage everyone interested in culinary arts. Organized to make the most of your time and designed for all learning styles, this workbook helps you rehearse and recall best food safety practices.

Everything in Integrated Introduction to Culinary Arts Management: Safety, Recipes and Certification Student Workbook reinforces the crucial food safety information found in the coursebook. Chapters correspond to the coursebook and feature a recap of key terms and objectives with short quizzes on vital information. Each chapter includes a recipe with a step-by-step video, reflection activities, equipment lists, recipe cost sheets, an end-of-chapter review video, and perforated sheets to make turning in assignments easy.

Recipes introduce fundamental culinary math skills and go from simple to more complex. Activities and recipes in each chapter feature built-in rubrics that explain exactly what it takes for a successful product. Activities have useful, real-world applications. The practice exam, explained in the final chapter, closely resembles the official exam and can be taken as many times as needed. Access supporting videos and the practice exam with the code included in the workbook. The workbook concludes with a robust glossary.

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.

Whether you are in the kitchen or taking the certification exam, gain experience you will use the rest of your life and study efficiently with the course and workbook set, or focus on hands-on learning through recipes and activities with the workbook alone.

Table of Contents

Foreword
1. A World of Food
2. Handling Food Safely
3. Bad Bugs
4. Food Hazards and Allergens
5. TCS Foods and Controls
6. Sources and Receiving
7. Storage
8. Food Preparation
9. Food Service
10. Cleaning and Sanitizing
11. Facility and Equipment
12. Pest Control
13. Management Systems and Crisis Planning
14. Regulations, Inspections, and Staff Training
15. Practice Exam (Provided with this Book)
16. Certification Exam Study Guide
Glossary
Flash cards