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Students are in the classroom for 440 hours and then complete an externship over the course of 210 hours, acquiring realworld experience. Culinary institute of america shelved 25 times as culinary avg rating 4. Comprehensive and nicelywritten, it emphasizes an expertise of cooking basics, explores the education of clean ingredients, and presents records on other applicable topics, inclusive of meals records and. With this new, updated edition, authors and chefs john draz and christopher koetke have continued to focus on the core content that provides students with the knowledge they need for a career in the culinary arts. It covers culinary techniques in addition to the identification of foods and equipment used in a professional kitchen and the knowledge and skills needed to manage a foodservice operation.
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