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Written by the Culinary Institute of America. This well organized, attractive text provides everything you need to teach a Culinary Arts Course.Culinary basics are explored using standard recipes and cooking methods. Student gain insight into today's careers in culinary arts, and they learn about total food preparation and service. The text covers food storage, work simplification, menu design, and restaurant business skills. Cross-curricular skills include mathematics, science, social studies, and communications.