HOSPITALITY AND TOURISM

Introduction to Culinary Arts Third Edition

Student Edition (Print) with Digital eText ©2017, The Culinary Institute of America

Discover the realities and career pathways available in the field of culinary artsThe Culinary Institute of America, a leader in culinary excellence for over 60 years, takes your high school students through a journey from a culinary arts student through employability, including culinary theory and skill development and management and business skills. Introduction to Culinary Arts, Third Edition, covers everything from sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.

This edition features:• Expanded coverage of educational and training requirements.

• Coverage of skills for the workplace, including time-management, professionalism, work ethics, technical training, stress management, work/leisure balance.

• Coverage of the history of the food service industry.

• Spotlight on key culinary techniques and information.

Text features provide an essential springboard for career exploration • Culinary Education and Training walks students through the day in a life of a typical

culinary arts student, outlines education requirements for various culinary degrees and professional development, covers a typical day working in a restaurant, and addresses the roles restaurants play in the economy.

• Culinary Careers features introduce a career path, the entry level requirements, helpful tips for career advancement, and a profile of someone holding that position, including their education and positions, and salary ranges.

• On the Job scenarios ask students apply what they have learned in a unit to a professional situation.

Program Resources• Student Edition (print)

• Student Edition eText and Digital Student Resources

• Recipe Cards

• Teacher’s Edition (print)

• Teacher’s Edition eText and Digital Teacher Resources. The Digital Teacher Resources include PowerPoint slides, and Test Bank with TestGen®.

HOSPITALITY AND TOURISM

A strong foundation for culinary management and business• A chapter dedicated to addressing customer complaints and other

common problems associated with running a restaurant, giving students tools to manage difficult situations when engaging the general public.

• A chapter on current nutrition topics.

• A chapter that demonstrates how to build menus that offer healthy options for customers.

• A separate chapter details the steps involved in owning a restaurant, purchasing and tracking inventory, and the day-to-day details of managing a restaurant.

Streamlined chapters help scaffold learning and assessment and make studying easier• Reading Review. Each chapter opens with a list of the key concepts and

vocabulary that readers should master after reading the chapter.

• Reading Checkpoints ask students to pause and answer a question to confirm understanding of section content before moving on.

• Assessment activities end each section and provide questions to review important concepts; Critical Thinking activities help students apply critical thinking skills; Test Kitchen activities, and an activity related to language arts, science, social studies, or math all serve to keep students actively engaged.

• Chapter Review and Assessment provide review questions that step students from multiple choice to conceptual understanding to critical thinking. Culinary Math questions and On the Job scenarios help students apply what they have learned to a professional situation.

• Bold key vocabulary terms supports acquisition of important academic language.

• Vibrant full-color design and images engage and illustrate important culinary content including color charts, and full-size photos illustrating techniques, tools, foods, and much more!

Streamline course set-up, class prep, and instruction with a Digital eText • One-click navigation to TEKS aligned content. Use the Digital eText,

Student and Teacher Editions, to quickly jump from the Texas Essential Knowledge and Skills standards (TEKS) directly to the

content in the eText that fulfills that standard.

• 24/7 access to Digital eTexts of the Teacher and Student editions, as well as accompanying Test Bank and PowerPoint files.

• Compatible with Thin Common Cartridge to facilitate single sign-on integration and rostering.

Table of ContentsIntroduction to Culinary ArtsCulinary Education and Training

Unit 1: Kitchen Basics

1. Food Safety2. Kitchen Safety3. Foodservice Equipment4. Knives and Smallware

Unit 2: Culinary Basics

5. Using Standardized Recipes6. Seasonings and Flavorings7. Getting Ready to Cook8. Cooking Methods

Unit 3: Culinary Applications

9. Breakfast Foods10. Garde Manger11. Sandwiches, Appetizers, and Hors d’Oeuvre12. Fruit and Vegetables13. Grains, Legumes, and Pasta14. Stocks, Sauces, and Soups15. Fish and Shellfish16. Meat and Poultry

Unit 4: Breads and Desserts

17. Yeast Breads, Rolls, and Pastries18. Quick Breads19. Desserts

Unit 5: Culinary Management

20. Working in a Restaurant21. Menus22. Nutrition23. The Business of a Restaurant

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