CUL: Culinary Arts

Chef Coat Medium

Chef Coat Medium
$36.00
ISBN/SKU: 
BTCWMED
Publication Date: 
1995-06-01
0

CUL 110-PST 110: ServSafe Coursebook with Online Exam Voucher 7th Edition

CUL 110-PST 110: ServSafe Coursebook with Online Exam Voucher 7th Edition
$109.39
THE definitive book for food safety training and certification With its comprehensive coverage of key food safety concepts, the ServSafe(R) Coursebook with Online Exam Voucher 7th edition will completely prepare readers for the ServSafe Food Protection Manager Certification Exam, and, more importantly, it will promote adherence to food safety practices in the workplace. It is the ideal solution for the academic setting, multiple-day training, or individuals in need of more extensive food safety training. Food safety has never been more important to the restaurant industry and its customers. Based on the 2013 FDA Food Code, the ServSafe Coursebook focuses on the preventative measures to keep food safe. The content in the ServSafe Coursebook goes beyond the principles found in the ServSafe Manager Book and adds greater depth and breadth of food safety practices by featuring expanded sections on food defense, high-risk populations, active managerial control, and crisis management. Food safety topics are presented in a user-friendly, practical way with real-world case studies and stories to help readers understand the day-to-day importance of food safety. ServSafe Coursebook is perfect for a 16 week college semester. Developed by the industry, for the industry, ServSafe(R) is a proven way to minimize risk and maximize protection for foodservice owners, employees, and customers. Recognized as the industry standard, ServSafe offers a complete suite of printed and online products and is the most important ingredient to food safety training and certification success.
ISBN/SKU: 
9780134764221
Publication Date: 
2017-05-25
0
Publisher: 
Publisher: 
Pearson

CUL 110: Master Cook 15 Electronic Access Code

CUL 110: Master Cook 15 Electronic Access Code
$77.00
ISBN/SKU: 
13471894
0

CUL 110: MasterCook 15 Access CD Only

CUL 110: MasterCook 15 Access CD Only
$74.99
ISBN/SKU: 
84786903
0

CUL 112 & 218: On Cooking:Textbook of Culinary Fundamentals

CUL 112 & 218: On Cooking:Textbook of Culinary Fundamentals
$156.72
$145.93
$145.93 - $156.72
For courses in cooking and food prep.

Market-leading cooking text
For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.

Also available with MyLab Culinary
MyLab(TM) is the teaching and learning platform that empowers you to reach every student. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary.

Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions.

Note:
You are purchasing a standalone product; MyLab Culinary does not come packaged with this content. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Instructors, contact your Pearson representative for more information.

If you would like to purchase both the physical text and MyLab Culinary search for:

0134872789 / 9780134872780 On Cooking Plus MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card Package, 6/e
Package consists of:

  • 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e
  • 0134872770 / 9780134872773 MyCulinaryLab and Pearson Kitchen Manager with Pearson eText -- Access Card -- for On Cooking, 6/e
  • ISBN/SKU: 
    9780134441900
    Publication Date: 
    2018-01-28
    0
    Author: 
    Publisher: 
    Publisher: 
    Pearson

    CUL 112: Becoming a Chef (USED)

    CUL 112: Becoming a Chef (USED)
    $10.00
    ISBN/SKU: 
    2900471152094
    0

    CUL 116, 218 & 140: Modern Garde Manger

    CUL 116, 218 & 140: Modern Garde Manger
    $166.07
    $83.08
    $83.08 - $166.07
    New/Used: Used
    The first edition won a prestigious International Association of Culinary Professionals (IACP) Cookbook Award - and the second edition is even better! MODERN GARDE MANGER: A GLOBAL PERSPECTIVE was written for both the working chef and the serious student engaged in the practice and study of culinary arts. Its carefully researched information and fully tested recipes span the broad international spectrum of the modern garde manger station. Four distinct sections covering twenty chapters focus on the different aspects of the chef's required knowledge and responsibilities. This second edition includes completely new chapters on the topics of Measurements and Equipment; Modern Techniques in Kitchen Chemistry; and Raw Proteins. There are more than 800 four-color photographs more than 300 of which are new, including many finished plates, platters, showpieces and sequential step-by-steps, plus many additional recipes and expanded content on food show competition, buffet table layouts, buffet platter concepts, ice sculpting procedures and techniques and small plates and samplers. MODERN GARDE MANGER 2E is the most comprehensive book of its kind available for today's student and professional chef.
    ISBN/SKU: 
    9781111307615
    0

    CUL 120: International Cuisine

    CUL 120: International Cuisine
    $86.80
    The Best Tool for Learning About the Diversity of Cuisine from Around the World

    Increasing world travel, changing demographics, multinational business, and greater diversity at home have whetted our appetites for international flavors—whether in national dishes or creative culinary fusions. Anyone entering the foodservice industry today must be prepared to meet this growing demand. Taste truly has gone global.

    With its comprehensive approach, International Cuisine explores countries and regions, cultures, and ingredients, and describes the crucial role they play in different world cuisines. This comprehensiveand engaging resource gives readers an introductory knowledge of food cultures from five continents, as well as the Caribbean and British Isles.

    International Cuisine features:

    • A total of 415 authentic recipes, representing all countries and regions discussed
    • Recipes formulated for current practices and available ingredients, including step-by-step instructions
    • Beautiful color photographs illustrating finished dishes
    • An emphasis on sustainability and how locally grown foods enhance cuisines
    • Coverage of history, geography, and people alongside recipes and cooking techniques
    • Detailed ingredients lists and culinary glossaries for each country or region discussed

    Clearly presented and enjoyable to read, International Cuisine provides students, teachers, and professionals in foodservice a window to a wide variety of the world's cuisines.

    The Art Institutes (artinstitutes.edu), with more than forty educational institutions located throughout North America, have provided an important source of culinary arts, design, media art, and fashion programs for professionals for more than forty years.

    Since 1991, The International Culinary Schools at The Art Institutes, with their more than thirty locations, have offered exciting programs in culinary arts featuring a professional kitchen environmentand, in some locations, fully operational restaurants. Students work alongside instructors to learn and perform the hands-on skills chefs use each day. Based on classical Escoffier, Asian, and Latin culinary techniques, with an emphasis on progressive trends and practices, the curriculum is designed to develop and sharpen fundamental cooking techniques and professional skills and introduce a variety of international cuisines.

    ISBN/SKU: 
    9780470410769
    0

    CUL 124: Off Premise Catering Management

    CUL 124: Off Premise Catering Management
    $68.50
    The most complete, up-to-date guide available to starting and running an off-premise catering business

    For nearly two decades, Off-Premise Catering Management has been the trusted resource professional and aspiring caterers turn to for guidance on setting up and managing a successful off-premise catering business. This comprehensive reference covers every aspect of the caterer's job, from menu planning, pricing, food and beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing, sanitation and safety, and more. This new third edition has been completely revised and updated to include the latest industry trends and real-life examples.

  • New content includes information on "green" catering, contemporary food trends, website development, social media marketing, the latest in commercial kitchen equipment and budgeting and accounting software, and much more
  • Throughout the book, sample forms, schedules, and checklists illustrate real-world examples of key catering practices, and Study Questions at the end of each chapter help reinforce key concepts
  • Whether you are just starting out, growing your operation, or working to maintain standards of excellence in an already-successful off-premise catering business, Off-Premise Catering Management, Third Edition is the only guide you'll need.

    ISBN/SKU: 
    9780470889718
    Publication Date: 
    2012-12-17
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    CUL 140: Garde Manger-CIA

    CUL 140: Garde Manger-CIA
    $64.29
    The leading guide to the professional kitchen's cold food station, now fully revised and updated

    Garde Manger: The Art and Craft of the Cold Kitchen has been the market's leading textbook for culinary students and a key reference for professional chefs since its original publication in 1999. This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends. And the fourth edition includes hundreds of all-new photographs by award-winning photographer Ben Fink, as well as approximately 450 recipes, more than 100 of which are all-new to this edition. Knowledge of garde manger is an essential part of every culinary student's training, and many of the world's most celebrated chefs started in garde manger as apprentices or cooks. The art of garde manger includes a broad base of culinary skills, from basic cold food preparations to roasting, poaching, simmering, and sautéing meats, fish, poultry, vegetables, and legumes. This comprehensive guide includes detailed information on cold sauces and soups; salads; sandwiches; cured and smoked foods; sausages; terrines, pâtes, galantines, and roulades; cheese; appetizers and hors d'oeuvre; condiments, crackers, and pickles; and buffet development and presentation.

    ISBN/SKU: 
    9780470587805
    Publication Date: 
    2012-04-16
    0
    Publisher: 
    Wiley

    CUL 142: Culinary Nutrition Principles and Applications

    CUL 142: Culinary Nutrition Principles and Applications
    $85.35
    $127.23
    $80.35
    $122.00
    $80.35 - $127.23
    ISBN/SKU: 
    9780826942210
    0

    CUL 144: American Regional Cuisine

    CUL 144: American Regional Cuisine
    $182.80

    ONLINE PRICE CHECKED!  We’ve done the research for you.  Prices from week of March 19, 2019.

    New Text

     

     

    Amazon:

    $132.49

    Bookstores.com:

    $140.99

    3rd Source:

    $110.10

     

     

     

    Used Text

     

     

    Amazon:

    $128.93

    Bookstores.com:

    $137.50

    3rd Source:

    $210.00

     

    Filled with colorful recipes and comprehensive information on American food culture and history, this book provides an overview of American Regional Cuisines: Food Culture and Cooking . Featuring over 300 master recipes, it examines the culture, products and cuisine of fifteen culinary regions-from New England to Hawaii-and the micro-cuisines that exist within each region. Designed for the working chef, its recipes offer an ideal format based on how professionals actually cook in restaurants. The authors' foodservice and education backgrounds give the book the scholarly knowledge and the professional experience needed to make it an authentic reference that meets the demands of today's culinary students.
    ISBN/SKU: 
    9780131109360
    Publication Date: 
    2011-09-11
    0
    Author: 
    Publisher: 
    Publisher: 
    Pearson

    CUL 218: Garde Manger-CIA

    product image
    $81.79
    $18.11
    $18.11 - $81.79
    The leading guide to the professional kitchen's cold food station, now fully revised and updated

    Garde Manger is one of the most important courses culinary students take--and it's often the first kitchen station that a new chef will encounter. This definitive guide has been thoroughly revised to reflect the latest garde manger trends, techniques, and flavors, including new information on topics such as brining ratios, fermented sausages, micro greens, artisanal American cheeses, tapas menus, "action" buffet stations, and ice carving. With over 540 recipes, including 100 created new for this edition, and more than 340 all-new photographs illustrating step-by-step techniques and finished dishes, this new edition of Garde Manger is an indispensable reference for culinary students and working chefs everywhere.

    ISBN/SKU: 
    9780470055908
    Publication Date: 
    2008-01-01
    0
    Publisher: 
    John Wiley & Sons

    CUL 218: Killing It: An Education

    product image
    $11.40
    Camas Davis was at an unhappy crossroads. A longtime magazine editor, she had left New York City to pursue a simpler life in her home state of Oregon, with the man she wanted to marry, and taken an appealing job at a Portland magazine. But neither job nor man delivered on her dreams, and in the span of a year, Camas was unemployed, on her own, with nothing to fall back on. Disillusioned by the decade she had spent as a lifestyle journalist, advising other people how to live their best lives, she had little idea how best to live her own life. She did know one thing: She no longer wanted to write about the genuine article, she wanted to be it.

    So when a friend told her about Kate Hill, an American woman living in Gascony, France who ran a cooking school and took in strays in exchange for painting fences and making beds, it sounded like just what she needed. She discovered a forgotten credit card that had just enough credit on it to buy a plane ticket and took it as kismet. Upon her arrival, Kate introduced her to the Chapolard brothers, a family of Gascon pig farmers and butchers, who were willing to take Camas under their wing, inviting her to work alongside them in their slaughterhouse and cutting room. In the process, the Chapolards inducted her into their way of life, which prizes pleasure, compassion, community, and authenticity above all else, forcing Camas to question everything she'd believed about life, death, and dinner.

    So begins Camas Davis's funny, heartfelt, searching memoir of her unexpected journey from knowing magazine editor to humble butcher. It's a story that takes her from an eye-opening stint in rural France where deep artisanal craft and whole-animal gastronomy thrive despite the rise of mass-scale agribusiness, back to a Portland in the throes of a food revolution, where Camas attempts--sometimes successfully, sometimes not--to translate much of this old-world craft and way of life into a new world setting. Along the way, Camas learns what it really means to pursue the real thing and dedicate your life to it.

    ISBN/SKU: 
    9781101980095
    Publication Date: 
    2019-07-23
    0
    Author: 
    Publisher: 
    Publisher: 
    Penguin Books

    CUL 218: The Art of Charcuterie

    product image
    $56.00
    A comprehensive, professional-level guide to the making ofsausages and cured meats

    The art of charcuterie has been practiced since the fifteenthcentury, but in recent years interest has escalated in thisartisanal specialty. Pâtés, cured meats, terrines, andgourmet sausages are staples at upscale restaurants as well ascocktail and dinner parties. Modern charcutiers have introduced newand exciting techniques and flavors for delicious (and evenhealthy) charcuterie. Written by John Kowalski and the experts atthe CIA, The Art of Charcuterie covers every aspect of thisrediscovered culinary art: curing and brining, smoking, terrines, pâtés, sausages, herbs and seasonings, sauces andrelishes, and kitchen sanitation.

  • Features thorough explanations of tools of the trade, kitchenequipment, and ingredients
  • Includes technical and nutritional explanations of all themeats used in the charcuterie kitchen and how to best preparethem
  • Heavily illustrated with 200 full-color photographs, includingtechniques and finished items
  • The Art of Charcuterie is the ultimate companion forprofessionals and dedicated home cooks who want to master bothtraditional and contemporary techniques.

    ISBN/SKU: 
    9780470197417
    Publication Date: 
    2010-12-07
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    CUL 220: Restaurant Concepts, Management and Operations

    CUL 220: Restaurant Concepts, Management and Operations
    $134.29

    For a digital copy of this text The Restaurant: Concepts, Management & Operations Digital Access Click the E-TEXT tab on our website and enter the isbn provided below or buy direct at Wiley.com https://www.wiley.com/en-us/search?pq=9781119393627%Crelevance   isbn 9781118692721   

                                         

    Revised edition of the author's The restaurant, [2014]
    ISBN/SKU: 
    9781119326106
    Publication Date: 
    2017-09-01
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    Cul 220: Restaurant: From Concept to Operation

    Cul 220: Restaurant: From Concept to Operation
    $127.15
    $74.68
    $74.68 - $127.15
    New/Used: Used

    The Restaurant: From Concept to Operation takes the reader from the initial idea to the grand opening. It features comprehensive, applications-based coverage of all aspects of developing, opening, and running a restaurant. This includes topics such as staffing, legal and regulatory concerns, cost control and general financing, marketing and promotion, equipment and design, the menu, sanitation, and concept. A one-stop guide to the restaurant business, the Seventh Edition of Walker’s, The Restaurant continues the success of previous editions, providing, in an easy-to-read way, all of the skills and information needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. The Seventh Edition includes new sections on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business.

    ISBN/SKU: 
    9781118629628
    0

    CUL 222: Supervision In The Hospitality Industry (USED)

    CUL 222: Supervision In The Hospitality Industry (USED)
    $38.36
    $88.46
    $38.36 - $88.46
    ISBN/SKU: 
    2901119148462
    0

    CUL 224: At Your Service A Hands On Guide to Professional Dining

    CUL 224: At Your Service A Hands On Guide to Professional Dining
    $62.00
    Thebook can be used as a reference guide for a variety of foodservicepersonnel as well as a text for students. As competitionfor the customer's spending dollar has increased, contemporaryrestaurants must distinguish themselves by training staff to managethe needs of the customer and to offer consistentservice. Service and hospitality mean different things todifferent foodservice operations, and this book addresses awide range of mid- and up-scale diningestablishments. Chapters cover everything from preparation forservice and front-door hospitality to money handling, stylesof modern table service, and the relationship between thefront- and back-of-the-house. At Your Service usesreal-life anecdotes to teach the basic principles of service andhospitality, and this new edition includes the most updatedinformation on serving customers in the contemporary restaurantworld.
    ISBN/SKU: 
    9780471769185
    Publication Date: 
    2005-09-01
    0
    Author: 
    Publisher: 
    Publisher: 
    Wiley

    CUL 236: Essentials of Wine with Food Pairing Techniques (USED)

    CUL 236: Essentials of Wine with Food Pairing Techniques (USED)
    $81.84
    ISBN/SKU: 
    2900132351729
    0

    Skullcap (black) PASTRY STUDENTS

    Skullcap (black) PASTRY STUDENTS
    Skullcap (black) PASTRY STUDENTS
    $10.00
    • Easy care 65/35 Poly Cotton Blend
    • Elastic band at back
    ISBN/SKU: 
    109702
    0

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