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    Richard Bausch 9780307266262

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Welcome to Culinary School: A Culinary Student Survival Guide

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Welcome to Culinary School: A Culinary Student Survival Guide Cover

ISBN13: 9780131352063
ISBN10: 0131352067
Condition:
All Product Details

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Synopses & Reviews

Publisher Comments:

Welcome to Culinary School delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry.  More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. A motivational tone is emphasized throughout and in-text interviews reinforce the book’s   universal appeal. Suggested tasks are provided at the end each chapter and encourage readers to develop study skills, credentials and strategies that will yield the ultimate goal–success in the culinary field.

Table of Contents

Table of Contents

 

PART I–LEARNING TO SUCCEED IN COLLEGE

1.      Becoming a Chef versus Learning to Cook

2.      The Degree versus the Learning

3.      Getting Straight A’s: The Skills and Qualities You’ll Need to Thrive in School

4.      Studying Techniques

5.      Making Use of Faculty and Asking Questions

6.      Books, Videos, the Library, and the Internet

7.      Ethics and Cheating

8.      Professionalism and Image Making

9.      A Note on Work-Life Balance and Wasted Time

 

Part II–Maximizing your Marketability

10.  The Risks and Benefits of Moving Beyond the School Walls Before Graduation

11.  What the Industry Expects You to Know and to Do

12.  Volunteering at School and in the Community

13.  On the Job Experience: Working While in School and Choosing the Right Job

14.  Behaviors that Promote Health and Education

15.  No One Succeeds Alone: Networking and Professional Associations

 

Part III–You’re Graduating–Now What?

16.  Choosing the Right Career Track: Experience versus Money

17.  Making Use of the Support Staff at the School

18.  Resume Writing

19.  Interviewing Skills

20.  The Basic Steps to Getting Promoted

21.  Getting Certified

22.  Lifelong Learning: Research, Travel, Stages, and Higher Degrees

 

Conclusion–When Do I Reach the Top?

What Our Readers Are Saying

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Average customer rating based on 1 comment:

mmoradelazo, May 28, 2010 (view all comments by mmoradelazo)
When I visualize myself working in the culinary world, I see myself working for patients in a small home in the next couple of years? This hand -to- act book makes the culinary food service less intimidating Even if in the next 5 to 10 years I am able to be a dietary manager, I have to practice now in my community college. The welcome to culinary guide is great!

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Product Details

ISBN:
9780131352063
Author:
Traster, Daniel
Publisher:
Prentice Hall
Subject:
Cookery
Subject:
Vocational Guidance
Subject:
Industries - Hospitality, Travel & Tourism
Subject:
Food service -- Vocational guidance.
Subject:
Cookery -- Vocational guidance.
Subject:
Hospitality, Travel & Tourism
Subject:
Business Writing
Copyright:
Edition Description:
Trade paper
Series:
MyCulinaryLab Series
Publication Date:
January 2009
Binding:
TRADE PAPER
Grade Level:
College/higher education:
Language:
English
Illustrations:
Y
Pages:
304
Dimensions:
8.9 x 5.9 x 0.8 in 336 gr

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