Skip to main content

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 Culinary Careers
Now in its third edition, Culinary Essentials helps students build strong foundations for success in the food service industry—from food preparation and menu planning to customer service basics, culinary management, and beyond.


Build Foundations for a Future in Food Service 
  • The program’s comprehensive coverage explores the essential principles of culinary management and professional practice.
  • Detailed visual and written instructions help students build skills in mise en place, knife work, cooking methods, and menu development.
  • Clear step-by-step procedures, outstanding recipes, culinary tips, and important safety, sanitation, and nutrition guidance make this program the ultimate guide and reference tool for students.
  • The companion Lab Manual  serves as a key resource for students to use with labs, answer practice questions, write vocabulary definitions, and more. PDF sections are available in the online resources as well.
  • Online adaptive study support, flashcards, assessment, soft skills practice, career exploration, and more prepare students for their hands-on days in the kitchen.
  • Teaching is fully supported with a Teacher's Edition e-book with annotations; Teacher's Manual with lesson plans, bell-ringer activities, extra assessment, reteaching strategies, and more; an editable PowerPoint deck per chapter; and project-based learning support.

  • 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