Title Details

The Instructor's Manual to Accompany International Cuisine is intended to provide Culinary Arts instructors with a tool to assist in preparing daily lesson plans and lectures for their International Cuisine, World Cuisine or specialty cuisine course and to facilitate the subsequent hands-on cooking process typical to lab style culinary classes. Each chapter provides sample menus, recipes, food preparation skills and techniques, information about locally grown foods and traditional dishes, culture, and history. Suitable for beginning and intermediate students. Prepared for use with the student text International Cuisine by The International Culinary Schools at The Art Institutes , isbn 0470052406, 1st edition