For courses in Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.

¿

For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding students toward a successful career in the culinary arts.

¿

Teaching and Learning Experience:

¿

The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online teaching and learning tool that helps instructors manage their course and students succeed in the classroom.

• Offers instructors easy-to-use course management resources and enables students to study and master content online with MyCulinaryLab(tm)
• Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional--Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation
• A wealth of chapter features helps students learn, practice, and retain concepts