EDUCATIONAL MATERIALS

The Culinary Institute of American - For All Your Educational Needs

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Introduction to Culinary Arts
The CIA's well-organized, attractive text provides everything you need to teach the culinary arts to high school students. Introduction to the Culinary Arts supports existing state and association standards, including American Culinary Federation; National Restaurant Association; and Family, Career, Community Leaders of America.

Introduction to Culinary Arts explores culinary basics using standard recipes and classic cooking methods. The 800+ page text with four-color photography covers food storage, work simplification, menu design, and restaurant business skills. The textbook features over 100 basic culinary skills designed for hands-on experience to practice general procedures and techniques. This program includes 148 recipes on laminated cards.

Cross-curricular skills include mathematics, science, social studies, and communications, which provide the opportunity to extend instruction in the areas of Culinary Math Skills, Entering the Culinary Work Place, Catering, and Entering a Culinary Competition. Students also gain insight into today's careers in culinary arts, as well as learn about total food preparation and service.

To order the Introduction to Culinary Arts textbook (ISBN: 013-117-1402), student manual (ISBN: 013-131-5544), or recipe cards (ISBN: 013-131-5552), please call Prentice Hall Customer Service at 800-848-9500 or visit the Introduction to Culinary Arts Web site.

Culinary Math, 3rd Edition
Used by culinary professionals and students around the country, Culinary Math presents proven step-by-step methods for understanding foodservice math and using it appropriately in the kitchen. Written by former instructors at The Culinary Institute of America, it is filled with examples and sample problems that connect math skills to real-world situations.

This edition has been expanded with new material on topics such as inventory, yield percent, and statistics. It also includes revised practice problems in each chapter to help develop and exercise problem-solving skills.

Well organized and easy to use, Culinary Math reviews basic addition, subtraction, multiplication, and division of whole numbers, fractions, and decimals; goes over calculations with percents; presents the units of measure used in most professional kitchens in the United States; and offers simple methods for converting weight and volume measures.

Culinary Math also shows how to:

• Calculate yield percent
• Determine costs, edible portion costs, recipe costs, and beverage costs
• Find out the amount of a product needed for a particular use
• Change recipe yields
• Carry out conversions for purchasing and food costing
• Understand and use kitchen ratios
• Convert U.S. measures to metric units and vice versa

Culinary Math, 3rd Edition is an indispensable companion for students as well as for professional chefs, caterers, and others in need of a reliable training resource or handy quick reference.

To order Culinary Math, please call CIA Customer Service at 800-888-7850 or purchase online today for $35.00

Educator Lesson Plans
The Culinary Institute of America's Educator Lesson Plans are unique teaching tools that contain everything you need to enhance your student's learning and opportunities for success.

Give your students access to the proven techniques of the CIA in a thorough and simplified form – the same techniques that have helped make our graduates so successful. Update your curriculum and provide your students with the information they need to prosper in today’s competitive foodservice arena. Download one of our lesson plans today.