E
QUIPMENT IS PROVIDED TO ALLOW THE STUDENTS TO WORK IN THE CLASSROOM AND KITCHEN!


UNIFORMS

Uniforms are provided and are worn to all classes.

 
KNIFE SET


High quality professional knife set in a travel case.


BOOKS*

Professional Cooking, 6th Edition
Wayne Gisslen

Key features of this new Sixth Edition include:

  • Over 100 new, fully tested recipes
  • A brand new chapter on vegetarian cuisine, featuring different types of vegetarian diets
  • Expanded and updated information, such as a con-temporary look at presenting and garnishing food and a detailed history of modern food service
  • Nearly 1,200 illustrations—including over 100 new photographs—highlight ingredients, step-by-step techniques, and plated dishes in splendid visual detail
  • Completely revised, updated, and expanded vegetable chapters feature additional product identification and cooking techniques, as well as new recipes
  • Revised and expanded Nutrition chapter features the new USDA nutritional guidelines
  • Stunning new design—helpful sidebars and dedicated chapters on menus, recipes, and cost management; cooking with legumes, grains, and pastas; breakfast preparation; dairy; and beverages

Professional Baking, 4th Edition
Wayne Gisslen

One of the most respected cookbooks in the industry - the 2002 IACP Cookbook Award Winner for Best Technical/Reference - Professional Baking brings aspiring pastry chefs and serious home bakers the combined talent of Wayne Gisslen and the prizewinning Le Corden Bleu in one volume. The revised Fourth Edition offers complete instruction in every facet of the baker's craft, offering more than 750 recipes - including 150 from Le Cordon Bleu - for everything from cakes, pies, pastries, and cookies to artisan breads.

Page after page of clear instruction, the hallmark of all Gisslen culinary books, will help you master the basics - such as pate brisee and puff pastry -and confidently hone techniques for making spectacular desserts using spun sugar and other decorative work. More than 500 color photographs illustrate ingredients and procedures as well as dozens of stunning breads and finished desserts.

 

Garde Manger, The Art and Craft of the Cold Kitchen,
2nd Edition

The Culinary Institute of America
®

With nearly 500 inspiring recipes, Garde Manger is the most comprehensive reference book available on the subject. Bringing the kitchen-tested wisdom of The Culinary Institute of America's chefs and teachers to the reader, the comprehensive book covers a range of topics, from salads and sandwiches to hors d'oeuvres and appetizers--all the hot and cold food preparation knowledge the skilled garde manger needs. All-new photographs by award-winning photographer Ben Fink show finished dishes and important techniques to help the reader visualize key concepts, from curing salmon and bacon to making and decanting flavored oils.

 

The Professional Pastry Chef:
Fundamentals of Baking and Pastry, 4th Edition

Bo Friberg

Professional chefs are instructed on basic baking and pastry skills during two courses in culinary school, and many culinary schools now offer baking and pastry degree programs. In the professional kitchen, pastry chefs are responsible for the pro-duction of all baked goods, including desserts and breads. Pastry chefs create the dessert menu, which complements the chefs' style and gives the diner a grand finale after the main meal. Also of interest is the ever-increasing popularity for breads, home-style desserts and elegant designed desserts, all of which are covered in Friberg's basic book.

 

Understanding Baking, 3rd Edition
Joseph Amendola, Nicole Rees

The essential-and accessible-guide to the science of baking.
Baking is as much a science as an art. That's why, in addition to mastering basic techniques and recipes, every baker must also learn about the science that underlies the baking craft. Guided by contemporary baking and pastry research and practice, this new edition of Joseph Amendola's invaluable reference gives readers knowledge that they can apply to their own baking-whether it's selecting the right flour, understanding how different leavening agents work, or learning about using new baking ingredients and additives to enhance favorite recipes. Written in a clear, easy-to-understand style, Understanding Baking is an essential companion for anyone who is serious about baking.

  

Bread: A Baker's Book of Techniques and Recipes
Jeffrey Hamelman

Interest in fresh-baked breads is on the rise both in restaurants and at home, where more and more people are turning to the age-old comforts of baking and breaking bread with family and friends — the perfect antidote to modern stress. This book puts perfect loaves within reach of serious students, home bakers, and professionals, detailing how to create everything from baguettes and whole wheat bread with hazelnuts and currants to semolina bread and focaccia con formaggio. It contains more than 118 recipes, including a whole chapter on decorative breads, as well as detailed coverage of bread baking techniques, from scaling and mixing through shaping, scoring, and baking. Nearly 250 beautiful black-and-white illustrations demonstrate methods step by step, while full-color inserts throughout the book show a broad selection of both simple and decorative finished breads.

 

The Book of Yields: Accuracy in Food Costing and Purchasing, 6th Edition
Francis T. Lynch

This hands-on reference provides a substantial collection of accurate food measurements for more than 900 raw food ingredients. Complete with helpful information relating to food preparation, purchasing decisions, and controlling costs, the book is organized by food type and measurements reflect the way specific foods are typically measured in recipes.

 

The Professional Chef's Knife Kit
The Culinary Institute of America
®

When you watch a professional magic act, you may find yourself awed by the trick. You are a willing believer in the illusion created by the magician. If, however, you are a magician, you are no longer in awe of the trick itself. You are astonished by the skill and finesse of the magician the ease, the apparent effortlessness of motion.

Chefs are a great deal like magicians. To the novice, the transformation of a carrot to a pile of perfectly even julienne is almost miraculous. To the seasoned chef, the miracle is the skill, the coordination, and rhythm of the right tool in an accomplished hand.

 

ServSafe Essentials, Fourth Edition with the Certification Exam Answer Sheet
NRA Educational Foundation

ServSafe® is the industry’s leading food safety training and certification program, because it provides the latest information and tools for you to use every day. And ServSafe is recognized by more federal, state, and local jurisdiction than any other food safety certification.

 

Food Lover's Companion
Sharon Tyler Herbst

This new edition of one of America's best-selling culinary reference books is bigger and better than ever, with almost 6,000 listings on subjects related to food and drink. Here are answers to questions about cooking techniques, meat cuts, kitchen utensils, food, wine, cocktail terms, and much more.

*All books, materials, and equipment subject to change.