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 Bachelor’s programs: product knowledge, sanitation and safety, nutrition and food science, and of course, culinary and baking techniques.