Foundations of Restaurant Management & Culinary Arts Level 1,9780138019389

Foundations of Restaurant Management & Culinary Arts Level 1

by
Edition: 1st
ISBN13: 9780138019389
ISBN10: 013801938X
Format: Hardcover
Pub. Date: 2010-04-23
Publisher(s): Pearson
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Summary

Program Features: bull; Comprehensive student resources and robust teacher materials provide an in-depth, industry-driven learning experience. bull; Each Level (1 and 2) features blended coverage of culinary arts and management topics designed to build well-rounded skills for the workplace. bull; 21st Century Learning objectives are taught and reinforced throughout the program including: - Critical thinking and problem solving - Communication and collaboration - Creativity and innovation - Global awareness -Health literacy bull; Curriculum of the ProStartreg; program

Table of Contents

Table of Contents

Level One

1. Welcome to the Restaurant and Foodservice Industry

2. Keeping Food Safe

3. Workplace Safety

4. Kitchen Essentials 1 — Professionalism and Understanding Standard Recipes

5. Kitchen Essentials 2 — Equipment and Techniques

6. Stocks, Sauces, and Soups

7. Communication

8. Management Essentials

9. Fruits and Vegetables

10. Serving Your Guests

11. Potatoes and Grains

12. Building a Successful Career in the Industry

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