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High School Textbook by Johnson & WalesCulinary Essentials is an occupational foods program textbook written by Johnson & Wales University chef instructors and high school food educators. The textbooks covers all aspects of the food service industry, its practices, the professional kitchen, and all culinary and baking applications, through clear, full-color charts and illustrations, step-by-step instructions, and the latest safety standards. Students practice their front- and back-of-the-house skills, as well as safety, math and science skills in actual food preparation. Food service related career pathways introduce students to career possibilities.
Section knowledge checks, chapter reviews and activities (including the lab-based activity) help students assess their skills. Teachers can evaluate students as they follow directions in various kinds of food preparation. The Instructor Resource Guide and ExamView computer test generator on the Effective Instruction Resource Guide CD-ROM provide more formal written tests for every section within the chapter. Teachers may edit and add their own questions to these tests using ExamView. New in the 2006 edition: Johnson & Wales Healthy Recipe Contest Finalists recipes and the latest in HACCP (Hazard Analysis Critical Control Points) safe temperature controls. Educator Program To enhance your knowledge and teaching skills, our certified Culinary Essentials© educator (C.C.E.E.) program is designed for family & consumer science or vocational culinary arts teachers who have used or are currently using Culinary Essentials© as a primary textbook. |
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