The Culinary Professional, 3rd Edition

The Culinary Professional rates high in user satisfaction for its approachable writing and design. Instructors appreciate its visual appeal, citing images that are "up-to-date and meaningful." Expanding further on the visual elements, this edition incorporates animations that reinforce key concepts and techniques. With this new, updated edition, authors and chefs John Draz and Christopher Koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts.

• Correlates to YouScience® Industry Certifications standards preparing students to earn a certificate in Food Service/Culinary Arts
• Includes animations, interactive activities, and video clips to enhance experience for visual learners
• Addresses the American Culinary Federation Education Foundation standards for Secondary Certified Programs (Certified Junior Culinarian certification)

Products & Prices College & Career

PRINT

DIGITAL

INSTRUCTOR
MATERIALS

Products	Pages	ISBN	Retail Price	Order Quantity
Text 978-1-63126-437-5	912	978-1-63126-437-5	$116.00*
The Culinary Professional provides the comprehensive instruction students need to be successful in a culinary arts career. It covers culinary techniques in addition to the identification of foods and equipment used in a professional kitchen and the knowledge and skills needed to manage a foodservice operation. Career readiness activities and multiple features, including ethics, prepare students for the workplace. Common Core content is included. The text is adaptable to courses of any length. Techniques are explained step-by-step to facilitate student mastery of essential skills. New chapters address current topics: Sustainability in the Kitchen and Analyzing Cuisines. The text corresponds to the American Culinary Federation Education Foundation standards for Secondary/Vocational Culinary Arts Programs.
Laboratory Manual 978-1-63126-438-2	376	978-1-63126-438-2	$30.00*
Labs guide students through applying the key concepts of critical chapters. Food preparation labs include lab-specific performance review matrices to aid instructor evaluation of student performance.
Study Guide 978-1-63126-439-9	318	978-1-63126-439-9	$28.00*
Activities review culinary terminology and chapter content and further explore workplace math applications.
*Qualified schools may be eligible for a 25% discount.

Products		ISBN	Retail Price	Order Quantity
Online Text, 1yr. Indv. Subscription (Instant Access) 978-1-63126-441-2		978-1-63126-441-2	$58.00*
Online Textbook. All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Instant Access. Upon purchase, you will receive a key code to redeem at the G-W Online Textbooks site. Note: There is no physical product shipped via the mail. To learn more visit, “How do I purchase G-W Online Textbooks?”
Online Learning Suite, 6yr. Classroom Subscription (min. 15) 978-1-63126-440-5		978-1-63126-440-5	$148.64*
Online Textbook All content from the print textbook is included with exact page reproductions to ensure that students do not miss any important information or illustrations. Navigation is easy with a linked table of contents, and the search function helps students to easily find information. Companion Website Activities that correspond to textbook content are readily available on this companion website that provides a means of attracting student attention while increasing comprehension and retention of key concepts. Vocabulary games, e-flash cards, and interactive quizzes are examples of the included content. Online Study Guide This is an exact reproduction of the printed study guide with features that provide options to meet classroom needs. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded PDF form fields and then print or e-mail the results for grading.  Online Lab Manual This is an exact reproduction of the printed lab manual with features that provide options to meet classroom needs. Pages can be printed on demand for assignment, or students can complete their assignments online using embedded PDF form fields and then print or e-mail the results for grading.
Bundle (Text + Online Learning Suite, 6yr. Classroom Subscription) (min. 15) 978-1-63126-442-9		978-1-63126-442-9	$179.80*
Bundle includes a copy of the Student Textbook and Online Learning Suite 6yr. Classroom Subscription. Minimum quantity of 15 must be purchased.
EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet 978-1-63563-011-4		978-1-63563-011-4	$78.00*	Call to Order‡
EduHub LMS-ready content offers an online collection of eBook content, videos, interactive practice, and test preparation. With EduHub LMS-ready content in Common Cartridge format, you can access G-W course resources in one convenient location—your LMS. STUDENTS Log into your school’s learning management system and access your course. You will then follow the directions to activate your subscription. CONTENT Online Textbook E-Flash Cards Matching Activities Vocabulary Games Discussion Forums Online Workbook (with digital form fields) Online Observation Guide (with digital form fields) INSTRUCTOR RESOURCES Online Instructor's Resources provide access to the instructor support materials used most, all in one convenient location. Resources include Instructor Materials, Chapter Resources, QTI files, and ExamView Assessment Suite Software with Test Banks.
Bundle (Text + Workbook + EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet) 978-1-64564-195-7		978-1-64564-195-7	$169.40*	Call to Order‡
Bundle includes Print Text, Study Guide, and Common Cartridge access key code.
Bundle (Text + EduHub LMS-Ready Content, 1yr. Indv. Access Key Packet) 978-1-64564-161-2		978-1-64564-161-2	$150.32*	Call to Order‡
Bundle includes Print Text and Common Cartridge access key code.
Companion Website View Site				View Site
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

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Instructor's Resource CD 978-1-63126-443-6		978-1-63126-443-6	$266.64*	Call to Order‡
The Instructor's Resource CD contains the following items: Instructor's Materials. An introduction and overview of teaching material. Files are in Portable Document Format (PDF). Textbook Answer Keys. Chapter Answer Keys in PDF format. Lab Manual Answer Keys. Answers for select Lab Manual activities provided in PDF format. Annotated Study Guide. Instructor’s Annotated Study Guide provided in PDF format. Lesson Plans. Customizable daily Lesson Plans in Microsoft Word (DOCX) format. Recipes. Recipes for select chapters provided in PDF format. Video Clips. Video clips that demonstrate different skills and techniques. System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 7/8/10, 2GB RAM, Internet Explorer®, allow active content, and Adobe® Reader® (free download). *Internet connection required to access web links and free downloads. Macintosh®: Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 2GB RAM, Safari®, allow active content, and Adobe® Reader® (free download). *Internet connection required to access web links and free downloads.
ExamView® Assessment Suite CD 978-1-63126-445-0		978-1-63126-445-0	$252.00*	Call to Order‡
The ExamView® Assessment Suite allows you to quickly and easily create, administer, and score paper and online tests. This product includes 53 test banks. The ExamView® Assessment Suite includes the ExamView® Test Generator, ExamView® Test Manager, and ExamView® Test Player. System Requirements Windows®: Windows® XP SP, Vista SP1, Windows® 7 (32-bit), or Windows® 7 (64-bit); Intel® Pentium® IV Processor 1GHz or higher (or equivalent); 512 MB RAM; 500 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features. Macintosh®: Mac OS® 10.5.8 or OS® 10.6.4; Intel® Processor 1GHz or higher; 32-bit Kernel and Extensions; 512 MB RAM; 300 MB hard disk space; Monitor capable of displaying 1024 x 768 or higher resolution; One available USB Port (required when using eInstruction® student response system); Internet connection to access the Web publishing and content update features.
Instructor's Presentations for PowerPoint® CD, Individual License 978-1-63126-446-7		978-1-63126-446-7	$260.00*	Call to Order‡
This product contains presentations in PowerPoint format for each of the 53 chapters, comprising over 3500 slides of instructional material. The presentations are best viewed in PowerPoint 2003 or higher or in the PowerPoint Viewer. If viewed in earlier versions of PowerPoint, they may not display properly. Also provided is a link that allows download of the current version of PowerPoint Viewer. Internet connection required to access web links, streaming content, and free downloads. Recommended System Requirements Windows®: Intel® Pentium® dual-core processor 2GHz or equivalent, Windows® 7/8/10, 2GB RAM, Internet Explorer®, allow active content, PowerPoint® Viewer (free download), and Adobe® Reader® (free download). *Internet connection required to access web links, streaming content, and free downloads. Macintosh®:Intel® processor 2GHz or equivalent, Mac OS® X v10.6 or higher, 256MB RAM, Safari®, allow active content, PowerPoint® Viewer (free download for Mac OS® 9.X), and Adobe® Reader® (free download). *Internet connection required to access web links, streaming content, and free downloads.
Online Instructor Resources, 6yr. Indv. Subscription, Free with Qualified Purchase 978-1-63126-444-3		978-1-63126-444-3	$528.00*	Call to Order‡
The Online Instructor Resources 6yr. Subscription, provides 6 years of individual access to the classroom materials used most—all in one convenient location. This provides instructor access to the online textbook, Laboratory Manual, Study Guide, Video Clip Library, answer keys, annotated study guide, lesson plans, presentations for PowerPoint®, and ExamView® Assessment Suite Software with question banks.
*Qualified schools may be eligible for a 25% discount.
‡To order this item, please call 800.323.0440.

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Table of Contents

Introducing the Foodservice Industry

1. Welcome to the Foodservice Industry
2. Understanding Foodservice Operations
3. Culinary History
4. Workstations in the Professional Kitchen
5. The Professional Chef
6. Entering the Workforce

Culinary Fundamentals

7. Sanitation Hazards
8. Sanitation Procedures
9. Safety in the Kitchen
10. Sustainability in the Kitchen
11. Knives and Hand Tools in the Professional Kitchen
12. Knife Skills
13. Smallwares
14. Large Equipment
15. Using Recipes
16. Basic Preparations—Mise en Place
17. Kitchen Staples
18. Cooking Principles

Ingredients, Preparation, and Presentation

19. Salads and Dressings
20. Fruit Identification
21. Fruit Preparation
22. Cold Sandwiches
23. Stocks
24. Sauces
25. Soups
26. Vegetable Identification
27. Vegetable Cookery
28. Starch Identification
29. Starch Cookery
30. Meat and Poultry Identification
31. Basic Meat and Poultry Preparation
32. Dry-Heat Cooking Methods for Meat and Poultry
33. Moist-Heat and Combination Cooking Methods for Meat and Poultry
34. Fish and Shellfish Identification
35. Fish and Shellfish Preparation and Cookery
36. Hot Sandwiches and Pizza
37. Dairy and Egg Identification
38. Breakfast Cookery
39. Food Presentation

In the Bakeshop

40. Introduction to the Bakeshop
41. Quick Breads and Batters
42. Cookies
43. Yeast-Raised Products
44. Pies and Tarts
45. Cakes
46. Custards, Foams, and Buttercreams
47. Dessert Sauces and Frozen Desserts

Beyond Cooking

48. Table Service
49. Managing Resources
50. Nutrition
51. Menus
52. Analyzing Cuisines
53. Developing Taste

Look Inside

The Look Inside images are for preview purposes only. The format of the actual product may vary from the images shown.

Online Text, 6yr. Classroom Subscription (min. 15)

Front Matter (g-wonlinetextbooks.com Culinary Arts)

Chapter 9 (g-wonlinetextbooks.com Culinary Arts)

Chapter 13 (g-wonlinetextbooks.com Culinary Arts)

DVD Set

About the Authors (Sample Video 16.5 MB)

Mise en Place | Knife Skills (Sample Video 7.75 MB)

Garde Manger (Sample Video 8.89 MB)

Stocks and Sauces - Brown Stock (Sample Video 15.1 MB)

Stocks and Sauces - Tomato Sauce (Sample Video 13.7 MB)

Instructor's Presentations for PowerPoint® CD, Individual License

Chapter 9 (986 KB)

Companion Website

View Site (www.g-wlearning.com Culinary Arts)

Correlations

American Culinary Federation Education Foundation

Programmatic Certification for Secondary/Vocational Culinary Arts Programs (PDF, 302 KB)

FCS National Standards Correlations

National Standards (PDF, 98 KB)

Florida

Culinary Arts (PDF, 395 KB)

Culinary Arts I (PDF, 73 KB)

Massachusetts

Vocational Tech Framework (PDF, 808 KB)

Oklahoma

Culinary Basic Skills – Grades 9‐12 (PDF, 156.63 KB)

Pre-PAC Correlations

Pre-PAC Domains and Competencies Culinary Arts (PDF, 33 KB)

South Carolina

CTE—Priority 16 Culinary Management 2 (PDF, 515 KB)

Tennessee

Culinary Arts I: Grades 9-12 (C16H06) (135 KB)

Texas

Culinary Arts (PDF, 187 KB)

YouScience® Industry Certifications

Culinary Management (347) (286 KB)

Food and Nutrition I (PDF, 125 KB)

Food and Nutrition II (PDF, 118 KB)

Food Service/Culinary Arts (PDF, 162 KB)

About the Author(s)

John Draz - received his associate's degree from The Culinary Institute of America in Hyde Park, New York in 1981 and was the recipient of the Edward T. Hanley Scholarship. During his nearly 30 years in the field, Chef Draz has worked at numerous restaurants including The Ritz-Carlton Chicago, The Winnetka Grill, The Ninety-Fifth, and Café Provencale. In 1983, Chef Draz was featured in the PBS television series Great Chefs of Chicago.

Chef Draz was a founding faculty member of the Kendall College School of Culinary Arts in Evanston, Illinois. While serving on the faculty, he taught a wide variety of subjects related to professional cookery. Chef Draz served as chair of the culinary department from 1988 to 1991, supervising all aspects of instruction and college foodservice. He has earned certifications from the American Culinary Federation including Certified Executive Chef and Certified Culinary Educator.

In addition, Chef Draz has experienced entrepreneurship as chef/owner of a 300-seat fine-dining restaurant. He has extensive consulting experience lending his talents to numerous independent restaurants, as well as organizations such as McDonald's Corporation, Groen Corporation, Quaker Oats, and the National Dairy Board. Chef Draz currently serves as Executive Research Chef for Ed Miniat, Inc., a manufacturer of cooked meat products. In this position, he develops products and menu items for the frozen food industry and national restaurant chains.

WATCH Techniques for Teaching Knife Skills Webinar with Chef John Draz

Christopher Koetke - started working in the culinary arts in 1982 and is now CEO of Complete Culinary LLC, a consulting firm dedicated to the 360-degree, comprehensive view of food and beverage. He devoted 20 years of his professional life to culinary education as chef instructor, dean, and vice president of the school of culinary arts at Kendall College. He was also vice president of culinary arts for Laureate International Universities where he oversaw 48 culinary programs in 12 countries. He is currently the chair of the Feed the Planet Committee of Worldchefs. Before his career in culinary education began, he worked in some of the finest restaurants and patisseries in the United States, France, and Switzerland.

Koetke has a MBA from Dominican University, a BA in French literature from Valparaiso University, and a Certificat de la Langue Française from the Sorbonne in Paris. He has been honored with the Outstanding Alum from the Brennan School of Business at Dominican University, Alumni Achievement Award from Valparaiso University, and Worldchefs Educator Award. He hosted his own national TV cooking show for almost five years, is a frequent presenter at national and international food events, and has written for several prominent newspapers and foodservice publications. Chef Koetke has received numerous industry awards including Chef of the Year by the Chicago chapter of the International Food and Wine Society, ACF culinary competition medals, and third place in the US finals of the Bocuse d'Or.