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Part 1 Back of House Skills ? Recipes and Kitchen Basics Unit 1 Ingredients, Measurements and Quantities Unit 2 Kitchenware, Appliances, Equipment, Tools and Utensils Unit 3 Precise Recipes and Detailed Instructions Unit 4 Recipe Wrap-Up Exercises and Projects Part 2 Front of House Skills ? Discussing Food and Menus Unit 5 Describing Food Unit 6 Planning Complements and Accompaniments Unit 7 Composing Menus Unit 8 Menu Planning Wrap-Up Exercises and Projects Self-Study Resources

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This book is designed for use by culinary arts students and professionals. It provides exercises that encourage reflection on professional knowledge and development of corresponding English language skills. Some of this book¡¯s target language is prescriptive; however, owing to the broad nature of the culinary art, many of this book¡¯s exercises call on learners to explore and develop the English language skills most individually relevant.
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