Back to skip links

Additional product details

eText: 
ISBN-13 9780133473674ISBN-10 0133473678
Print: 
ISBN-10 0-13-352462-0ISBN-13 978-0-13-352462-8
Author(s): Sarah R. Labensky; Alan M. Hause; Priscilla A. Martel; Fred L. Malley; Anthony Bevan; Settimio Sicoli
Publisher: Pearson Education Canada
Copyright year: © 2015 Pages: 912
Description

Canadian Culinary ProfessionalismOn Cooking: A Textbook of Culinary Fundamentals has provided culinary arts instruction to thousands of students and aspiring chefs towards a successful careers in the culinary arts. Our “time tested” approach teaches both the principles and practices of the culinary arts by building a strong foundation based in on sound fundamental techniques, focusing on five areas essential to a well-rounded culinary professional: Professionalism, Preparation, Cooking, Baking, and Meal Service and Presentation. The text addresses the requirements of the Interprovincial Standards Red Seal Program: mastering the concepts, skills, and techniques in On Cooking, Sixth Canadian Edition will provide students with all the tools they need to succeed in their Red Seal examinations and careers. Teaching and Learning Experience This program provides a better teaching and learning experience–for you and your students. Here’s how:

  • Promote Canadian Culinary Professionalism–The text focuses on five essential areas: professionalism, preparation, cooking, baking, and meal service and presentation.

  • Personalize Learning–MyCulinaryLab delivers proven results in helping students succeed, provides engaging experiences that personalize learning, and comes from a trusted partner with educational expertise and a deep commitment to helping students and instructors achieve their goals.

  • Engage Students–Extensive photos and illustrations throughout the text make for easy identification of food and equipment, step-by-step procedures, and recipes for hands-on practice.

  • Explore the Culinary World–Sidebars on food history and chefs’ profiles, contributed recipes from Canadian chefs, and recipe variations help students understand and appreciate the rich diversity and history of cookery.

  • Support Instructors–An Instructor’s Manual, MyTest, Test Item File, and customized, downloadable PowerPoints are just some of the resources available which provide instructors with the ultimate supplements package.

  • Three Ways to Study
    with eTextbooks!

    • Read online from your computer or mobile device.
    • Read offline on select browsers and devices when the internet won't be available.
    • Print pages to fit your needs.

    CourseSmart eTextbooks let you study the best way – your way.