Cooking: Fundamental cooking techniques are explained and demonstrated with a wide range of recipes.Equipment, basic knife skills and staple ingredients are covered. Preparation: Covers the core subjects all culinary students should be familiar with before stepping into the kitchen.Food safety information has been updated to reflect the most recent regulations. Professionalism: Background chapters introduce students to the field with material on food history, food safety, nutrition and menu planning.PROMOTE CANADIAN CULINARY PROFESSIONALISMĬhapters focus on five areas essential to a well-rounded culinary professional: Labensky, Hause, Martel, Malley, Bevan & Sicoli On Cooking: A Textbook of Culinary Fundamentals, Seventh Canadian Edition Plus MyLab Culinary with Pearson eText - Access Card Package, 7/E. ![]() Contact your Pearson rep for access information and instructions if you don’t have a MyLab account. **Supplements are available for download from the MyLab Instructor Resources page. Instructors, contact your Pearson representative for more information. Students, if interested in purchasing this title with M圜ulinaryLab, ask your instructor for the correct package ISBN and Course ID. Within its structured environment, students practice what they learn, test their understanding, and pursue a personalized study plan that helps them better absorb course material and understand difficult concepts. This title is also available with M圜ulinaryLab - an online homework, tutorial, and assessment program designed to work with this text to engage students and improve results. ![]() This title is also available with M圜ulinaryLab™
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