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Welcome to Culinary School
- A Culinary Student Survival Guide
Engelsk
Bogcover for Welcome to Culinary School af Daniel Traster, 9780134185651
Specifikationer
Sprog:
Engelsk
Sider:
336
ISBN-13:
9780134185651
Indbinding:
Paperback
Udgave:
2
ISBN-10:
013418565X
Udg. Dato:
9 jun 2016
Størrelse i cm:
15,5 x 22,8 x 2,8
Oplagsdato:
9 jun 2016
Forfatter(e):

Welcome to Culinary School

- A Culinary Student Survival Guide
Engelsk
Paperback 2016
Format:

Bog beskrivelse

For courses in Culinary Orientation, Career Development, and Introduction to the Culinary Industry.

 

Prepares culinary arts students from the first day in class to their first day on the job.

Welcome to Culinary School: A Culinary Student Survival Guide, 2/e 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 and all new interviews help readers relate to the material and get the most up-to-date industry insight. Enhanced Suggested Tasks encourage readers to develop study skills, credentials, and strategies that will yield the ultimate goal—success in the culinary field.

 

New content in the Second Edition includes: culinary environmental stewardship, using the internet for research, self-promotion through social media, portfolio creation and usage, updated culinary certification requirements, the impact of changing technology, and additional career paths. New PowerPoints help instructors lead their classes more easily. A must-read for every student in culinary school or a college-level culinary program, Welcome to Culinary School helps students succeed in and out of the classroom.

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691 kr
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Specifikationer
Sprog:
Engelsk
Sider:
336
ISBN-13:
9780134185651
Indbinding:
Paperback
Udgave:
2
ISBN-10:
013418565X
Udg. Dato:
9 jun 2016
Størrelse i cm:
15,5 x 22,8 x 2,8
Oplagsdato:
9 jun 2016
Forfatter(e):
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