Description
Written by Wayne Gisslen, a CIA trained chef for Le Cordon Bleu, this book covers the foundation of cooking skills, theories, recipes, equipment, and terms taught at leading culinary schools. Step-by-step instruction, hundreds of photos and illustrations, and self-paced learning make this a fun course. 2 courses in 1 book! Home study culinary courses include Part #1 (menus, safety, equipment, meat and fish) and Part #2 (veggies, fruits, baking and desserts) with 25 CE hours each.
Course Objectives
OBJECTIVES for SELF-STUDY COURSE
Upon successful completion of this self-study course, the users will be able to:
Part I
1. Discuss the important safety and sanitation guidelines used by successful food service personnel in order to serve healthy, safe foods.
2. Identify the most important decisions on kitchen planning, menu development, and choosing recipes for a food service.
3. Better determine stocks, soups, and meats for the menu.
4. Provide guidance on selection of high quality meats, fish or poultry, and proper preparation to help maintain its nutrition, appearance, and taste.
Part II
1. Discuss the important safety and sanitation guidelines for storage and preparation of vegetables, fruits, desserts, breads, and beverages.
2. Identify the most successful methods of preparation of vegetables, soups, fruits, and breads in retaining nutritional value and producing quality finished products.
3. Better determine which side dishes complement the meats for the menu.
4. Provide guidance on selection of menu items to fit the constraints of the type of food service and its equipment, staff and budget.
Learning Codes
- (2000) Science of food and nutrition
- (2020) Composition of foods, nutrient analysis
- (2030) Food preservation, additives, irradiation
- (4000) Wellness and public health
- (4070) Food security and hunger
- (7000) Business and Management
- (7080) Financial management
- (8000) Food Service Systems and Culinary Arts
- (8010) Child and Adult Food Programs
- (8020) Equipment management
- (8030) Facilities layout, planning and design
- (8040) Food safety, HACCP, and sanitation
- (8050) Food distribution and service
- (8060) Culinary skills and techniques
- (8070) Food production, quantity purchasing
- (8080) Food styling and food presentation
- (8090) Menu planning and development, nutrient analysis
- (8100) Food and recipe development and modification
- (8120) Sales, merchandising
Recommended for...
- Registered Dietitians (RD)
- Dietetic Technicians Registered (DTR)
- Certified Dietary Managers (CDM)
Book Details
| Author | Wayne Gisslen, Chef |
|---|---|
| Year Published | 2010 |
| Edition | 7th Edition |
| Publisher | Wiley |
| ISBN | 978-0-470-19753-0 |
| Format | Hardback |
| Page Count | 1120 |
About the Author
Wayne Gisslen, Le Cordon Bleu, Chef trained at the Culinary Institute of America, and IACP award-winning author of "Professional Cooking," "Professional Baking," Advanced Professional Cooking," and "The Chef's Art: Secrets of Four-Star Cooking at Home." Has extensive experience as a restaurant chef, test kitchen supervisor, and food and beverage consultant.
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Winner of 2011 "CE for Life" Contest is Lindsay Vettleson and Winner of 2011 FNCE "CE for Life" Drawing is Joan Lewis!
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