Book Description
The Professional Chef is among the best-selling titles in Wiley's cooking program and represents the cornerstone book in our publishing partnership with the CIA. This is a multi-million-dollar project with high visibility, high impact, and broad opportunities. The Study Guide is the only relevant study tool for the material in the latest edition of The Professional Chef. Each chapter in the Study Guide focuses on one chapter in The Professional Chef and highlights the most important information through different study methods. Students can study by reviewing the objectives, suggested study/lecture guide, and/or homework/study questions for each chapter. Homework/study questions include defining key terms, multiple choice/fill in the blank/matching/true or false quizzes, and short answer/essay questions. An answer key is included in the Instructor's Manual.
All the material included in the Study Guide will also be available on Wiley's Higher Education website for students and teachers.
About The Author
The Culinary Institute of America is a training facility for food professionals in Hyde Park, New York, which houses its degree programs in culinary arts and baking and pastry, and in St. Helena, California, which provides life-long learning opportunities for food professionals. The Institute's vision has "changed the way Americans eat" (The James Beard Foundation) and has earned the CIA its industry-wide reputation as the "Harvard" of cooking schools.
