| The Culinary Professional: Lab Manual Third Edition, Edition Contributor(s): Ross, David (Author) |
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ISBN: 1631264389 ISBN-13: 9781631264382 Publisher: Goodheart-Wilcox Publisher OUR PRICE: $28.50 Product Type: Paperback Published: July 2016 |
| Additional Information |
| BISAC Categories: - Cooking | Methods - Professional - Business & Economics | Industries - Food Industry - Education |
| Physical Information: 0.8" H x 8.5" W x 10.9" (1.60 lbs) 376 pages |
| Descriptions, Reviews, Etc. |
| Publisher Description: This Lab Manual is designed for use with The Culinary Professional textbook. The activities in the Lab Manual guide you through applying and practicing the key concepts and techniques presented in the text. Completing these activities will help you build the confidence and skills needed to succeed in the culinary field. Many of the activities include both Chef's Journal and Performance Review components. The Chef's Journal encourages you to reflect on your performance and identify areas for improvement. Successful chefs pursue continuous improvement in the quality and efficiency of their work. Developing this habit will help you achieve your goals. Instructors can use the Performance Review to evaluate your proficiency of the core skills and knowledge required for completion of the various activities. As a culinary professional, learning to accept and use feedback is essential. |