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9780138019389

Foundations of Restaurant Management & Culinary Arts Level 1

by
  • ISBN13:

    9780138019389

  • ISBN10:

    013801938X

  • Edition: 1st
  • Format: Hardcover
  • Copyright: 2010-04-23
  • Publisher: Pearson

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Supplemental Materials

What is included with this book?

Summary

Program Features: bull; Comprehensive student resources and robust teacher materials provide an in-depth, industry-driven learning experience. bull; Each Level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace. bull; 21st Century Learning objectives are taught and reinforced throughout the program including: - Critical thinking and problem solving - Communication and collaboration - Creativity and innovation - Global awareness -Health literacy bull; Curriculum of the ProStartreg; program

Table of Contents

Table of Contents

Level One

1. Welcome to the Restaurant and Foodservice Industry

2. Keeping Food Safe

3. Workplace Safety

4. Kitchen Essentials 1 — Professionalism and Understanding Standard Recipes

5. Kitchen Essentials 2 — Equipment and Techniques

6. Stocks, Sauces, and Soups

7. Communication

8. Management Essentials

9. Fruits and Vegetables

10. Serving Your Guests

11. Potatoes and Grains

12. Building a Successful Career in the Industry

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

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