Foundations of Restaurant Management & Culinary Arts
Level 1
Published on 28. July 2011
Book
Hardback
888 pages
978-0-13-801938-9 (ISBN)
Description
Industry-driven curriculum that launches students into their restaurant and foodservice career! Curriculum of the ProStart (R) program offered by the National Restaurant Association. The National Restaurant Association and Pearson have partnered to bring educators the most comprehensive curriculum developed by industry and academic experts.
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Content
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
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