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· 분류 : 외국도서 > 요리 > 요리방법 > 전문가
· ISBN : 9781118077740
· 쪽수 : 384쪽
· 출판일 : 2011-10-11
목차
Introduction 1
Part I: An Introduction to the World of Culinary Arts 7
Chapter 1: A Snapshot of the Culinary Arts Profession 9
Chapter 2: Finding the Jobs: Where Culinary Professionals Work 27
Chapter 3: Culinary School Versus On-the-Job Training: Finding Your Fit 45
Chapter 4: Ingredients for Success: Choosing a Culinary School 57
Part II: Exploring Popular Career Paths and Profiles 85
Chapter 5: Reservation for One: Working in Restaurants 87
Chapter 6: Living the Good Life: Working in Hotels, Resorts, and Spas 115
Chapter 7: Cooking for a Crowd: Volume Cooking 137
Part III: Taking a Specialized Approach 151
Chapter 8: How Sweet It Is! Becoming a Pastry Chef or Baker 153
Chapter 9: Life On the Inside: Personal and Private Chefs 171
Chapter 10: Old and New Trends: Food Artisans and Scientists 185
Chapter 11: Drink Up! Jobs in the Beverage Industry 205
Part IV: Checking Out Non-Cooking Careers 225
Chapter 12: Culinary in a Media World: What It's All About 227
Chapter 13: The Star Makers: Public Relations and Marketing 245
Chapter 14: Showcasing Food for Others 253
Chapter 15: Careers in Purchasing: Specialty Foods, Cookware, and More 271
Part V: Landing the Job, Moving Up the Ladder, and More 291
Chapter 16: Landing a Culinary Job 293
Chapter 17: Moving Up the Ladder — or Switching Gears! 315
Chapter 18: Making Your Own Path: Becoming a Culinary Entrepreneur 325
Part VI: The Part of Tens 339
Chapter 19: Ten Reasons to Work in the Culinary Industry 341
Chapter 20: Ten Tips to Help You Thrive in the Culinary Industry 347
Index 353
