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Plymouth State University Textbooks > Introduction to Culinary Arts

Introduction to Culinary Arts 2th edition




Authors:Jerry Gleason, The Culinary Institute of America, Institute of America Institute of America Culinary Art, Institute of America The Culinary Institute of America

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Introduction to Culinary Arts Description

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

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