MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. By combining trusted author content with digital tools and a flexible platform, MyLab personalizes the learning experience and improves results for each student. The Sixth Edition expands its "fundamentals" approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs.Īlso available with MyLab Culinary MyLab(TM) is the teaching and learning platform that empowers you to reach every student. Clear and comprehensive, this best-selling text teaches the "hows" and "whys" of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. If you would like to purchase both the physical text and MyLab Culinary search for: 0134872789 / 9780134872780 On Cooking Plus M圜ulinaryLab and Pearson Kitchen Manager with Pearson eText - Access Card Package, 6/e Package consists of: 0134441907 / 9780134441900 On Cooking: A Textbook of Culinary Fundamentals, 6/e 0134872770 / 9780134872773 M圜ulinaryLab and Pearson Kitchen Manager with Pearson eText - Access Card - for On Cooking, 6/eįor over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. Instructors, contact your Pearson representative for more information. Students, if interested in purchasing this title with MyLab Culinary, ask your instructor for the correct package ISBN and Course ID. Note: You are purchasing a standalone product MyLab Culinary does not come packaged with this content. With this collection of On Cooking recipes, you can quickly perform simple tasks such as recipe scaling, recipe costing, and recipe conversions. Prepare for the kitchen with Pearson Kitchen Manager, maximizing the value of your recipe content. MyLab Culinary uses engaging, multimedia resources to demonstrate the essential skills, techniques, and recipes that culinary students and chefs need to succeed in any kitchen. Learn more about MyLab Culinary. Also available with MyLab Culinary MyLab™ is the teaching and learning platform that empowers you to reach every student. Clear and comprehensive, this best-selling text teaches the “hows” and “whys” of cooking and baking principles, while providing step-by-step instructions, visual guidance, and recipes to clarify techniques. The 6th edition expands its “fundamentals” approach, reflects key trends, and adds information on healthy cooking, sous-vide, curing, and smoking, plus dozens of new recipes and more than 200 new photographs. Market-leading cooking text For over two decades, On Cooking: A Textbook of Culinary Fundamentals has prepared students for successful careers in the culinary arts. If for some reason you cannot register online, please call or email: John Marcy, 47, Your travel to and from the courses and your lodging are NOT included in the registration fees.For courses in cooking and food prep. Virginia Glass, Center of Excellence for Poultry Science, 1260 W. numbers are all acceptable with payment received 4 weeks prior to the start date of the course.Īll checks should be made out to the University of Arkansas Cooperative Extension Service (U of A CES) and mailed to: Personal credit cards, corporate purchasing cards, checks and P.O. – 75% of the fee can be held for a future culinary class.Īll registrations need to be made online. – a substitute attendee can be arranged for that class or 27 through 15 days of the start date will receive a 75% refund.Anytime before 4 weeks of the start date will receive a full refund minus 6%.If the class is canceled, all monies will be refunded. Refunds: Each class has a minimum enrollment and the decision will be made 4 weeks prior to the start of the class. RCA Membership must be verifiable on the RCA Membership Directory or verified by RCA via e-mail to the University of Arkansas. The cost for each of the University of Arkansas CES Culinary Arts for Food Technologists Series courses is $1,995 minus a discount of $200 with a valid RCA Membership. Fees & Refund Policy for Culinary Arts Series (You may print a copy of the policy HERE)
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |