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Introduction to Culinary Arts

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Introduction to Culinary Arts by Gleason, Jerry; The Culinary Institute of America, 9780132737449
Note: Supplemental materials are not guaranteed with Rental or Used book purchases.
  • ISBN: 9780132737449 | 0132737442
  • Cover: Hardcover
  • Copyright: 1/21/2014
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Introduction to Culinary Arts, Second Edition, covers everything from culinary theory and management to sanitation and safety to nutrition and food science to culinary and baking techniques, instilling practical knowledge and skills that students can apply throughout their career.


Teaching and Learning Experience:

  • From theory to application, provides a solid foundation in culinary arts
  • Offers a wealth of features that spotlight key techniques and information
  • Addresses culinary management and business

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