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Summary: For Introductory Cooking, Cooking Skills or ''Food Prep'' courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.For more than 15 years, On Cooking: A Textbook of Culinary Fundamentals has provided Culinary Arts instruction to thousands of aspiring Chefs and guided students toward a successful career in the Culinary Arts with our ''time tested'' approach intended to teach both the principles and practices of the culinary arts by building a strong foundati ...show moreon based in sound fundamental techniques.The Labensky team pioneered the first recipe testing program. To date, well over 100 Chef Instructor's have participated in the Pearson Recipe Testing program. We are actively seeking qualified Chef Instructors to test recipes for upcoming projects. If you would like more information regarding the program, or would like to sign up to be part of the Pearson Test Kitchen, please visit www.mypearsontestkitchen.com .EXCLUSIVE TECHNOLOGY!i-COOK Student Access is a web-based, Recipe Management Tool. Package a 40 week renewable subscription for only $10.00 with On Cooking, 4th edition. i-COOK Student Access Registration , FREE 14 day Trail!MyCulinaryLabtrade;, our powerful new technology solution, supplements this edition. MyCulinaryLabtrade; enables students to study and master content online in their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes.MyCulinaryLabtrade;MyCulinaryLab, powered by Pearson's own Pegasus platform, is an online assessment and learning system for Culinary Arts instructors and students. With advanced pedagogical features such as personalized study and teaching plans, book-specific learning outcomes and objectives, and standards management, MyCulinaryLab allows for a truly unique, beneficial, and integrated learning experience with ...show less
Edition/Copyright: 5TH 11
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