Updated - Learning objectives, end-of chapter Questions for Discussion, and margin definitions of terms are now linked to competencies required by the American Culinary Federation.Wealth of chapter features to help students learn, practice, and retain concepts: Color-coded sidebars throughout the text feature historical and technical information adding social context, plus applications advice and safety alerts promoting food safety and sanitation.New - A new discussion of sustainability and environmental concerns in text-wide sidebars and in-text explanations encourages students to consider the impact of their choices in the kitchen. New - A Healthy Cooking chapter combines material on basic nutrition, healthy cooking techniques and cooking for special diets such as vegetarian or allergic diets.Holistic approach to teaching skills and developing the next generation of culinary professionals:.Expanded - Coverage of flavors offered in new sidebars expanded coverage of small plates and additional plate presentation techniques.Content updates reflect current trends in the culinary arts, such as sustainable/seasonal cooking, small plate dishes, global techniques, Asian knife skills, molecular trends, sous-vide cooking and international cuisine.More than 250 new photographs, line drawings and illustrations provide clear representation of core techniques that are the foundation of any good culinary textbook.More than 800 tested recipes, some from famous restaurants and culinary schools and each with variations, substitutions, and nutritional information, contribute to a comprehensive lab curriculum.įocus on professionalism, preparation, cooking, baking, and presentation: On Cooking: A Textbook of Culinary Fundamentals. Culinary, Hospitality, Travel & Tourism >.The sustainability workforce & education hub.Career Readiness & Employability Skills.Pearson author roundtable on digital learning.MyLab IT: preparing students for certification.Engaging students with interactive figures.Co-requisite/Accelerated Learning Model.Choosing the Right Solutions for Your Redesign.Teacher Education & Helping Professions.Engineering, Computer Science & Programming. Using a Team-Based Approach to Learning.Downloading and using instructor resources.Sign in to download instructor resources.Engineering Technology & Industrial Management.Construction Management & Civil Technology.Educational Administration & Leadership.Culinary, Hospitality, Travel & Tourism.Social Work / Family Therapy / Human Services.Mass Communication / Public Relations / Film.
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