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Culinary Essentials, 3rd Edition ©2027

Grades: 7 - 12

Culinary Essentials empowers high school students with the knowledge and hands-on skills to thrive in today’s evolving food service industry. Developed in partnership with Johnson & Wales University, this visually engaging program combines industry expertise with active learning for real-world success.

Program Details

Launch confident culinarycareers

Nowin its third edition, Culinary Essentials helps students build strongfoundations for success in the food service industry—from food preparation andmenu planning to customer service basics, culinary management, and beyond.

●       Industry foundations: Students explore theessential principles of culinary management and professional practice.

●       Mastering food preparation: Through visualguidance and detailed instructions, students build skills in mise en place,knife work, cooking methods, and menu development.

●       Flexible resources: A write-in lab manual isperfect for students in a busy kitchen, and engaging digital resources supportlearning on the go.

●       Empowering digital: An adaptive Smartbook,assessments, and simulations power student learning, while bonus resourcessupport career exploration and durable skills. Teacher resources streamlinelesson prep and strengthen instruction.

View Textbook Sampler

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  • Chapter 1: Safety and Sanitation Principles
  • Chapter 2: HACCP Applications
  • Chapter 3: Foodservice Career Options
  • Chapter 4: Becoming a Culinary Professional
  • Chapter 5: Customer Service
  • Chapter 6: The Dining Experience
  • Chapter 7: Foodservice Management
  • Chapter 8: Standards, Regulations, and Laws
  • Chapter 9: Equipment and Technology
  • Chapter 10: Knives and Smallwares
  • Chapter 11: Culinary Nutrition
  • Chapter 12: Creating Menus
  • Chapter 13: Using Standardized Recipes
  • Chapter 14: Cost Control Techniques
  • Chapter 15: Cooking Techniques
  • Chapter 16: Seasonings and Flavorings
  • Chapter 17: Breakfast Cookery
  • Chapter 18: Garde Manger Basics
  • Chapter 19: Sandwiches and Appetizers
  • Chapter 20: Stocks, Sauces, and Soups
  • Chapter 21: Fish and Shellfish
  • Chapter 22: Poultry Cookery
  • Chapter 23: Meat Cookery
  • Chapter 24: Pasta and Grains
  • Chapter 25: Fruits, Vegetables, and Legumes
  • Chapter 26: Baking Techniques
  • Chapter 27: Yeast Breads and Rolls
  • Chapter 28: Quick Breads
  • Chapter 29: Desserts