Culinary Arts Text Set Steven Kalble EDC448 / Fall 2012 Dr. Diana Kern

1. Culinary Arts Text Set Steven Kalble EDC448 / Fall 2012 Dr. Diana Kern

2. Guiding Questions • Can good food alone bring repeat business? • If every table has salt and pepper on them, why must we season the food? • Why do they call them Mother Sauces? • Do people really eat with their eyes?

3. Culinary Arts Text Set Quantitative & Qualitative Text Book

4. Foundations of Restaurant Management & Culinary Arts Level One. Chicago, IL: Preston Hall, 2011 Required text for the National Restaurant Association’s secondary educational restaurant and foodservice career driven ProStart curriculum. This text is geared for the high school junior & seniors that enter this certificate program. This text was developed to bring students and educators the most comprehensive curriculum developed by industry and academic experts.

5. “Chapter 6/Stocks, Sauces & Soups” Foundations of Restaurant Management & Culinary Arts Level One. Chicago, IL: Preston Hall, 2011 367-407. Print Quantitative Text Measurement Readability index calculator Mirepoix & Aromatics Page: 370 Grade Level: 11 Reading Ease Score: 41 Flesch-Kincaid (English)

6. Culinary Arts Text Set Off Line Text

7. “Chapter 20 / Stocks & Sauces.” Culinary Essentials. First ed. Vol. One. Peoria, IL Glencoe McGraw-Hill 2002 450-467. Print The text in this chosen chapter makes clear to the student the main objectives the student would be required to know after reading this section. It uses “Key Terms” for student to identify and recognize their purpose while learning this chapter. Easy to follow charts, graphs and illustrations help the student understand the principles foundations of the topics discussed.

8. “Chapter 6 / Mise en Place.” Cooking Essentials for the New Professional Chef. Ed. Mary D. Donovan. New York, NY: Van Nostrand Reinhold, 1997 245-259. Print This text is written for the more advanced student looking to have a career in the foodservice. Techniques are illustrated in a step by step fashion using both English & French cooking terms. Complex text makes the student aware of the complexity of classical food preparation. This text would be used as a stepping stone for the student that wishes to go on to a post secondary educational facility or more advanced job placement. Not only as a classroom text but a must in any professional library.

9. Ayoub, Katie. “Food: Something Offal.” The National Culinary Review. June 2006 28-31 Print This article gives the student a better understanding of the new trends in the industry by using the skills and techniques they have learned in the classroom. Give them the confidence and builds a better understanding of what will be expected of them once the have mastered the skills taught in the kitchen.

10. Culinary Arts Text Set On Line Text

11. Bouquet Garni and Sachet D’ epices. Antonio Vamvakas / Tonycooking. Blogspot.com, 4 June 2011. Web 23 Sept. 2012<http:www.youtube.com/watch?=v=9WAu53fL6I> This excellent video is from a series of cooking demonstration by the Culinary Institute of America. These videos give the visual learner a better look at the techniques needed to be successful. It shows close up shots of proper hands on technique and explains the purpose of the task in a professional manner. It also show them a different view of how other chefs would perform the task at hand.

12. Making a Mirepoux and Aromatic Bouquet. Viking Range, 9 Oct 2008. Web 23 Sept 2012 <http://www.youtube.com/watch?v=GdAfWf-Ig5U&feature=related> Another excellent series of cooking demonstrations sponsored by Viking Range. Geared to the professional as well as the culinary student in a secondary or post secondary environment. Easy to view hands on techniques & a different spin of a very classic cooking technique.

13. Mirepoix and Matignon. Antonio Vamvakas/Tonycooking.blogspot.com, 4 June 2011 Web. 23 Sept 2012 <http://youtube.com/watch?v=BYdzVWwONkk&list=UU2vDRNBK8SPZ9yDLcRiEKeQ&index=19&feature=plcp> This video give the student another view of a classic cooking technique by showing a more complex step in classical French Cuisine. French cooking terms used so the student must become familiar with these terms to understand the task at hand.

14. Cooking at the Academy Stocks & Sauces. Perf. Chef Instructors of the California Culinary Academy. International Video Network, Videocassette This video can help the student better understand the foundations needed to make the basic stocks & how they are transferred to the five “Mother Sauces.” Wide array of culinary language & cooking terms help the student understand better the lesson or master the task.

15. Culinary Essentials 2010. Family & Consumer Science. Glencoe / McGraw-Hill / Leaning Center OLC, Web. 23 Sept. 2012. <http://glencoe.mcgraw-hill.com/sites/0078883598/>. On-line web site that is used in conjunction with the Culinary Essentials text book.The web site has a wide array of interactive activities for the student & teacher. Culinary Flash Cards, Word Smith, Crosswords puzzles & much more. Geared to give the student a better understanding of the foodservice with a bit of fun too.

16. Thomas Keller’s Bouchon Philosophy, Viking Ovens, 18 June 2010 Web. 23 Sept 2012 <http://www.youtube.com/watch?v=Lyf66K7ZaEY&feature=plcp> “Never Say No.” Chef Thomas Keller is one of the countries most decorated chefs. This video give the student the opportunity to witness Chef Keller’s philosophy on today’s culinary trends. It also tells the students that hard work & a extreme passion in the culinary arts will be such a rewarding life experience. Do your best at all times & accept failure as a way to succeed.