Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to 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.
Teaching and Learning Experience:
From theory to application, provides a solid foundation in culinary arts
Offers a wealth of features that spotlight key techniques and information
Addresses culinary management and business
- ISBN10 0132737442
- ISBN13 9780132737449
- Publish Date 18 February 2014 (first published 14 January 2014)
- Publish Status Active
- Out of Print 14 September 2022
- Publish Country US
- Imprint Pearson
- Edition 2nd edition
- Format Hardcover
- Pages 896
- Language English