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The Fundamentals of Professional Cooking

Setting the stage for culinary passion, skills mastery, and a successful career

COMING SOON Culinary Arts Principles and Applications, 3E

Volume Food Preparation

by Michael J. McGreal © 2017 Distinguished by a skills-and-techniques driven approach, this textbook integrates recipes within the chapters to support learning objectives and performance.

This textbook addresses the knowledge and skills required to prepare quality dishes in quantity food settings including commercial-level tools and equipment, food service math, nutritional fundamentals, and inventory and cost control. It helps prepare learners for careers in a diversity of workplaces, including health care facilities, school cafeterias, country clubs, and catering operations. Over 750 recipes— ranging from classic to ethnic, international and contemporary dishes—are scaled for volume use and feature budget-friendly, easy-to-procure ingredients.

Limited quantities of 2E still available.

Call for prices.

1078 pages, 1125 illus. (est.)

Premium Access Package™ Textbook ATPWebBook™

In Partnership with the American Culinary Federation © 2012

Scratch cooking has made a comeback in institutional food service!

The student-friendly design includes chapter content organized into easy-to-read “knowledge blocks” and learn-by-doing performance checks that help learners connect culinary principles to “back-of-thehouse” practices. High-quality photos and illustrations appeal to visual learners and help content come alive. Skill-based procedures are depicted in step-by-step formats.

Item No.

National Apprenticeship Training Program for Cooks

by Thomas J. Hickey © 2013

859 pages, 700 illus.

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4257PKG

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This training guide follows the core competencies required for the nationally recognized culinary certification from the American Culinary Federation.

It features concisely written content broken into modules covering 10 cooking stations— from the steward and breakfast stations to the supervisory development station—supported by strong visual learning elements and stepby-step procedures. Each module ends with Certification Exam Preparation questions.

This book is ideal for station-driven training, accelerated learning formats, and ACF exam preparation.

617 pages, 640 illus.

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Knife Skills They’re the bread and butter of our profession. ~ Chef Tim Bucci, CEC, CCE, CHE, FMP, MCFE, CCJ

50 Effective Knife Techniques © 2017, flexcase cover, 248 pgs.

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Premium Access Package™ Textbook Textbook with Techniques Videos (DVD) Techniques Videos (DVD only)

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4241PKG

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4241-8

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4245-6 4245-5

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Classic Knife-Cuts Model Set IV 4210-4 Net: $17.00

Classic Knife-Cuts Ruler 4209-8 Net: $7.50

For more information or to order 50 Effective Knife Techniques or Techniques Videos (DVD), visit: www.atplearning.com/KnifeTechniques.

I love this book! The illustrations, examples…and how it breaks down math concepts so students can easily understand and apply them in the kitchen.

~ Robin Suttle, Culinary Arts Student, Long Beach City College

Culinary Math Principles and Applications, 2E

by Michael J. McGreal and Linda J. Padilla © 2015

Using real-world “back-of-the-house” and “front-of-the-house” contexts to help learners grasp and use math in the professional kitchen, this textbook is well-illustrated and engaging. Chapters are divided into sections to allow maximum teaching and learning flexibility. Checkpoint questions at the end of each section review the concepts covered. The appendix contains all of the culinary math formulas used in the book plus reference tables and forms.

262 pages, 108 illus.

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Specialty Culinary Areas

Culinary Nutrition Principles and Applications

Pastry and Dessert Techniques

From the very first chapter on shaping eating behaviors, this textbook demonstrates that nutrient-dense cooking and high quality, great-tasting food are not mutually exclusive.

This beautifully designed book helps new-to-experienced cooks and chefs refine their pastry and dessert skills and expand their employment options.

The first six chapters explain the functions and food sources of proteins, carbohydrates, lipids, water, vitamins, and minerals, as well as their roles in the digestion and absorption process. The textbook then applies this foundational knowledge using food-science experiments and the craft of cooking modified recipes such as fried chicken and tiramisu trifle. With a fresh and engaging instructional approach to culinary nutrition, the textbook’s key focus is developing appealing menus and cooking flavorful, high-quality food without relying on the heavy use of fats, salt, and sugar.

The author (a practicing chef) demonstrates 35 proven techniques in large, step-by-step, full color photos. Sixty-five recipes—both classic and signature—can be used for practice and to build upon these foundational skills. A focus on savory as well as sweet pastries and desserts helps bridge the gap between cuisine and patisserie repertoires. Managers and supervising chefs looking to train their own pastry chefs will appreciate the four-part organization that provides flexibility in designing extensive or “just-in-time” training: 1) foundational pastry techniques, 2) savory pastry basics, 3) plate presentation, and 4) classic & signature recipes.

619 pages, 608 illus.

296 pages, 147 illus.

by Linda J. Trakselis, MS., and Eric M. Stein, MS, RD, CCE © 2014

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by Daniel M. Pliska © 2014

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School discounted pricing is available for five or more books in any combination of titles. For tables of contents and supplemental products, including Learner Resources (digital), Study Guides (print), and Instructor Support (online), or to order, please visit: www.atplearning.com/category/6/culinary-arts.

Supervising Chef-Managers!

Looking to Develop Qualified Culinary Staff from Scratch?

Enterprising restaurants and other foodservice operations are thinking outside the box to help end the qualified culinary worker shortage while meeting guests’ high standards for dazzling, chef-driven menus with great food cooked to perfection. These solutions include culinary boot camps or competitions to recruit and evaluate talent, culinary apprenticeships, and individual or group training in a variety of delivery formats.

Training Matters Whatever program format is used—supervising chef/station-based training, self-study, group training, online, or blended learning—American Technical Publishers makes the job of planning, preparing, and delivering training fast and easy using premium instructor and learner materials.

Comprehensive Instructor Resource materials vary but typically include: • Instructional Guide • Premium PowerPoint® Presentations • Image Library • Assessments (Test Banks) • Answer Keys • Quick Quizzes® • Illustrated Glossary • Flash Cards • Media Library

For more information or to place an order please visit: www.atplearning.com/category/6/culinary-arts