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Introduction to culinary arts management : Safety, Recipes, and Certification

"With each chapter and recipe you complete in Introduction to Culinary Arts Management: Safety, Recipes and Certification and the Workbook, you will make delicious food and practice safe food handling measures until they become second nature. Unique among culinary arts and food safety in one text, emphasizing the science behind foodborne illness. Engaging hands-on activities and instructional videos included in the workbook allow you to apply and remember proper preventative measures to keep food safe using the standards set by the U.S. FDA Food Code. Used together or separately, this coursebook and the workbook provide a full semester's curriculum, perfect for culinary arts students at any level and anyone preparing to take the ServSafe® Food Protection Manager certification exam. Introduction to Culinary Arts Management: Safety, Recipes and Certification takes you behind the scenes of the foodservice industry. It starts with an overview of culinary arts careers and the restaurant business. Thee rest of the book emphasizes the importance of eliminating and preventing pathogens, allergens and contaminants that can lead to foodborne illness. Learn how to receive and store food; use, clean, and sanitize equipment; control pests; manage a crisis; train staff on all these topics; and more. Many learning styles are supported. Reader-friendly chapters include key terms, objectives, and end-of-chapter review questions. Charts, images and examples explain U.S. food laws and regulations, food safety procedures and what to look for when handling food. You can study the way that fits you best with the recipe videos that emphasize information learned in the text, chapter review videos, companion workbook, 130 flashcards, practice exam, and exam day study guide. The workbook includes a code for access to supporting videos and the practice exam." -- Back cover.

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Detail Information

Series Title

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Call Number

647.95068 Haw w

Publisher

Mission : SDC Publications., 2023

Collation

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Language

ISBN/ISSN

9781630576127

Classification

647.95068

Content Type

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Media Type

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Carrier Type

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Edition

2

Subject(s)

FOOD SERVICE MANAGEMENT
Food service management Study guides
Services alimentaires Gestion Guides de l'étudian
Study guides

Specific Detail Info

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Statement of Responsibility

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