Pavesic - Principles of Restaurant Cost Control, 2/e. 0-13-114532-0 ... 0-13-
533647-3. McSwane - Essentials of Food Safety and Sanitation, 4/e. 0-13-
119659-6.
Culinary Arts Sample Curriculum COURSE TITLE CORE COURSES Cost Control Culinary Nutrition Food Safety and Sanitation
Introduction to Cooking
Introduction to Baking Menu Planning Quantity Food Production COURSE TITLE ELECTIVE COURSES Beverage Operations Culinary Supervision Foodservice Operations Food Science Introductory Foods Restaurant Management Service
PEARSON TEXT RECOMMENDATION Pavesic - Principles of Restaurant Cost Control, 2/e Asch - Hospitality Cost Control Sanders- Understanding Foodservice Cost Control: An Operational Text for Food, Beverage and Labor Costs Keiser - Analyzing and Controlling Foodservice Costs: A Managerial and Technological Approach, 5/e Berkoff - Nutrition for the Culinary Arts McSwane - Essentials of Food Safety and Sanitation, 4/e McSwane - Fundamentals of Food Safety and Sanitation American Culinary Federation - Culinary Fundamentals Labensky - On Cooking: A Textbook of Culinary Fundamentals, 4/e Day - Knife Skills for Chefs Labensky - Prentice Hall Essentials Dictionary of Culinary Arts, The, 1/e Labensky - On Baking: A Textbook of Baking and Pastry Fundamentals American Culinary Federation - Baking Fundamentals Labensky - Prentice Hall Essentials Dictionary of Culinary Arts, The, 1/e Drysdale - Profitable Menu Planning, 4/e Molt - Food For Fifty, 12/e Lieux - Exploring Quantity Food Production and Service Through Problems, Workbook, 3/e
PEARSON TEXT RECOMMENDATION Schmid - Hospitality Manager's Guide to Wines, Beers and Spirits Hoffman - A New Short Course in Wine Chesser - The World of Culinary Supervision, 3/e Baskette - The Chef Manager 2/e Payne-Pelacio - Introduction to Foodservice, 10/e Spears - Foodservice Organizations: A Managerial & Systems Approach, 6/e McWilliams - Foods: Experimental Perspectives, 6/e Bennion - Introductory Foods, 12/e McWilliams - Food Fundamentals, 8/e Ninemeier - Restaurant Operations Management: Principles and Practices Mill - Restaurant Management, 3/e Sanders - Service At Its Best: Waiter and Waitress Training
ISBN 0-13-114532-0 0-13-111600-2 0-13-171487-2 0-13-119112-8 0-13-533647-3 0-13-119659-6 0-13-042408-0 0-13-118011-8 0-13-171327-2 0-13-118018-5 0-13-170463-X 0-13-533647-3 0-13-118351-6 0-13-170463-X 0-13-119680-4 0-13-113871-5 0-13-232542-X ISBN 0-13-091750-8 0-13-118636-1 0-13-114070-1 0-13-118913-1 0-13-048903-4 0-13-193632-8 0-13-156853-1 0-13-110001-7 0-13-039486-6 0-13-110090-4 0-13-113690-9 0-13-092626-4
