Nutrition for Foodservice and Culinary Professionals, 9e WileyPLUS Learning Space Registration Card + Loose-leaf Print Companion
Nutrition for Foodservice and Culinary Professionals, 9e WileyPLUS Learning Space Registration Card + Loose-leaf Print Companion

Author: Karen E. Drummond

Publisher: Wiley

Published: 2016-08-15

Total Pages:

ISBN-13: 9781119360667

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ALERT: WileyPLUS Learning Space retires on July 1, 2020 which means the materials for this course will be invalid and unusable. If your instructor has list this material for a course that runs after July 1, 2020, please contact them immediately for clarification. This package includes a three-hole punched, loose-leaf edition of ISBN 9781119251941 and a registration code for the WileyPLUS Learning Space course associated with the text. Before you purchase, check with your instructor or review your course syllabus to ensure that your instructor requires WileyPLUS Learning Space. For customer technical support, please visit http://www.wileyplus.com/support. WileyPLUS Learning Space registration cards are only included with new products. Used and rental products may not include WileyPLUS Learning Space registration cards. Nutrition for Foodservice and Culinary Professionals, 9th Edition Binder Ready Version is the definitive resource that helps readers use nutritional principles to evaluate and modify menus and recipes and to respond to customers' critical questions and dietary needs. The Ninth Edition includes a discussion of the 2015 Dietary Guidelines for Americans and key updated content. More photographs, charts, and recipes are used to effectively convey nutrition concepts and applications in a visual manner. From students in culinary arts, hospitality management, and nutrition and dietetics programs to practicing culinary and management professionals.

Organic Chemistry
Organic Chemistry

Author: David R. Klein

Publisher: John Wiley & Sons

Published: 2017-08-14

Total Pages: 1312

ISBN-13: 111944425X

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In Organic Chemistry, 3rd Edition, Dr. David Klein builds on the phenomenal success of the first two editions, which presented his unique skills-based approach to learning organic chemistry. Dr. Klein’s skills-based approach includes all of the concepts typically covered in an organic chemistry textbook, and places special emphasis on skills development to support these concepts. This emphasis on skills development in unique SkillBuilder examples provides extensive opportunities for two-semester Organic Chemistry students to develop proficiency in the key skills necessary to succeed in organic chemistry.

Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space Blackboard Card with Loose-Leaf Print Companion Set
Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space Blackboard Card with Loose-Leaf Print Companion Set

Author: Karen E. Drummond

Publisher: Wiley

Published: 2017-08-24

Total Pages:

ISBN-13: 9781119451907

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space LMS Card with Loose-Leaf Print Companion Set
Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space LMS Card with Loose-Leaf Print Companion Set

Author: Karen E. Drummond

Publisher: Wiley

Published: 2017-07-27

Total Pages:

ISBN-13: 9781119449003

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space LMS Card with EPUB Reg Card and Loose-leaf Print C Set
Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space LMS Card with EPUB Reg Card and Loose-leaf Print C Set

Author: Karen E. Drummond

Publisher: Wiley

Published: 2017-08-24

Total Pages:

ISBN-13: 9781119449027

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space Card with EPUB Reg Card and Loose-leaf Print C Set
Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space Card with EPUB Reg Card and Loose-leaf Print C Set

Author: Karen E. Drummond

Publisher: Wiley

Published: 2017-08-24

Total Pages:

ISBN-13: 9781119448969

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

On Cooking
On Cooking

Author: Sarah R. Labensky

Publisher: Prentice Hall

Published: 2014-01-22

Total Pages: 0

ISBN-13: 9780133458558

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For nearly two decades, On Cooking: A Textbook of Culinary Fundamentals has instructed thousands of aspiring chefs in the culinary arts. The Fifth Edition Update continues its proven approach to teaching both the principles and practices of culinary fundamentals while guiding you toward a successful career in the culinary arts. Teaching and Learning Experience: The text's time-tested approach is further enhanced with MyCulinaryLab(tm), a dynamic online learning tool that helps you succeed in the classroom. MyCulinaryLab(tm) enables you to study and master content online--in your own time and at your own pace Builds a strong foundation based on sound fundamental techniques that focus on six areas essential to a well-rounded culinary professional-Professionalism, Preparation, Cooking, Garde Manger, Baking, and Presentation A wealth of chapter features helps you learn, practice, and retain concepts This is the stand alone version of the text. A package is available containing both the text and MyCulinaryLab with Pearson eText using ISBN: 0133829170.

Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space Blackboard Card with EPUB Reg Card and Loose-Leaf PC Set
Nutrition for Foodservice and Culinary Professionals, Ninth Edition WileyPLUS Learning Space Blackboard Card with EPUB Reg Card and Loose-Leaf PC Set

Author: Karen E. Drummond

Publisher: Wiley

Published: 2017-08-24

Total Pages:

ISBN-13: 9781119451914

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.

Baking and Pastry
Baking and Pastry

Author: The Culinary Institute of America (CIA)

Publisher: Wiley

Published: 2009-05-04

Total Pages: 944

ISBN-13: 9780470055915

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First published in 2004, Baking and Pastry has quickly become an essential resource for anyone who wants to create professional-caliber baked goods and desserts. Offering detailed, accessible instructions on basic techniques along with 625 standout recipes, the book covers everything from yeast breads, pastry doughs, quick breads, cookies, custards, souffl?s, icings, and glazes to frozen desserts, pies, cakes, breakfast pastries, savory items, and chocolates and confections. Featuring 461 color photographs and illustrations--more than 60 percent of which are all-new--this revised edition offers new step-by-step methods for core baking techniques that make it even more useful as a basic reference, along with expanded coverage of vegan and kosher baking, petit fours and other mini desserts, plated desserts, decorating principles and techniques, and wedding cakes. Founded in 1946, The Culinary Institute of America is an independent, not-for-profit college offering bachelor's and associate degrees, as well as certificate programs, in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Visit the CIA online at www.ciachef.edu.

Nutrition for Foodservice and Culinary Professionals, 9e WileyPLUS Learning Space Card
Nutrition for Foodservice and Culinary Professionals, 9e WileyPLUS Learning Space Card

Author: Karen E. Drummond

Publisher: Wiley

Published: 2016-04-25

Total Pages:

ISBN-13: 9781119195290

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Nutrition for Foodservice and Culinary Professionals, 9th Edition balances the perspectives of a nutritionist and a chef, offering the most up-to-date coverage of national dietary guidelines and engaging the learner in practical, hands-on application of each concept in the course. Nutrition 9th Edition is for nutrition (or "healthy cooking") courses in a culinary arts curriculum and intends to be a practical, how-to program with up-to-date information on national nutrition guidelines and standards for food preparation and labeling.