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Foundations of Restaurant Management & Culinary Arts
Table of Contents
Table of Contents Level One
- Welcome to the Restaurant and Foodservice Industry
- Keeping Food Safe
- Workplace Safety
- Kitchen Essentials 1: Professionalism and Understanding Standard Recipes
- Kitchen Essentials 2: Equipment and Techniques
- Stocks, Sauces, and Soups
- Management Essentials
- Fruits and Vegetables
- Serving Your Guests
- Potatoes and Grains
- Building a Successful Career in the Industry
Table of Contents Level Two
- Breakfast Food and Sandwiches
- Cost Control
- Salads and Garnishes
- Purchasing and Inventory
- Meat, Poultry, and Seafood
- Desserts and Baked Goods
- Sustainability in the Restaurant and Foodservice Industry
- Global Cuisine 1: The Americas
- Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia
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