Ever wonder who wrangles the animals during a movie shoot? What it takes to be a brewmaster? How that play-by-play announcer got his job? What it is like to be a secret shopper? The new.

This book is essential for hotel school program directors and practitioners, researchers, academics, and students in the field of culinary arts.

Presents a listing of United States and international professional culinary schools available for those interested in a career as a chef.

Contains descriptions of over four hundred career-training programs and apprenticeships in the restaurant and food service industry, providing information about instructors, certification, and costs; and includes advice from leading ...

Part-I: Introduction Part-Ii: Food Preparation Part-Iii: Techniques Of Cooking Food Part-Iv: Food Production

Offers information on more than three hundred career training programs and apprenticeships, and includes advice on how to select the right program, find scholarships, and plan a successful career

Learn the culinary techniques taught to professionals with this comprehensive guide to cooking.

This volume of Culinaria leads us from the banquet tables of ancient times to the sophisticated arrangements of haute cuisine in the cities as well as the simpler fare enjoyed by fishermen, farming families, and shepherds.