Introducing the New Standard in Culinary Arts
This exciting book brought to you by the ACF and the CIA provides clear, detailed instructions in culinary theory, skills, and techniques necessary to meet the demands of the professional kitchen and a successful career in the culinary arts.
Product Details
Produced by the American Culinary Federation (ACF) – the most authoritative organization of professional cooks in the nation – with text and recipes provided by The Culinary Institute of America, this book reflects the way prospective cooks and chefs learn in real-world situations.
Culinary Fundamentals is a tool that students can use throughout their culinary education and certification, as well as throughout their professional career. This book presents a foundation – from the objectives and key terms that introduce each chapter to the activities and recipes that round it out, Culinary Fundamentals is organized to highlight and explain the basic competencies of a professional cook or chef.
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- Books: The Professional Chef, 8th Edition
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