Culinary Techniques - A New Culinary Arts Product from MAVCC

MAVCC is pleased to announce the release of Culinary Techniques, ©2009. Techniques, the third book in the Culinary Arts series, explores the essentials of food production, including tools and equipment, stocks, soups and gravies, salads, hors d’oeuvres, breakfast cookery, meats, desserts, garde manger, and much more. The curriculum is designed to give students a solid grounding in the fundamental skills needed for work in the commercial kitchen.

The MAVCC Culinary Arts Series aligns with the American Culinary Federation competencies.

Books in the Culinary Arts Series include the following components: a student edition, consisting of a student guide and student workbook, and a teacher CD-ROM. The student guide contains unit objectives, information sheets and student supplements, while the student workbook contains consumable assignment sheets and job sheets. The teacher CD-ROM includes a crosswalk to ACF standards, instructional/task analysis, training and competency profiles, tools, equipment and materials list, basic skills matrix, academic and workplace skills analysis, unit review sheets, customizable tests and electronic presentations.

Other books in this series include:

Beverage Management
This publication gives foodservice workers the knowledge they need to get
started in the industry. Topics include: Beverage Basics, Wine, and Laws and
Responsible Beverage Service. MAVCC 2007

Culinary Concepts
Culinary Concepts whets students’ appetites for working in foodservice. Topics covered in the publication include: Introduction to Hospitality, Workplace Skills, Employability Skills, Business and Math Skills, Safety, Sanitation, Dining Room Service, Nutrition, Menu Planning, Purchasing and Receiving, and Management. Created and planned by industry experts and instructors alike. MAVCC 2006

Advanced Pastry Arts
Under Development! Units in this upcoming publication include: Baking Basics, Advanced Breads and Baking, Chocolate and Candies, Decorative Cakes, Pastries, and Confections, and Advanced Desserts. MAVCC 2009

For more information or to order, visit MAVCC's Web site at http://www.mavcc.com/ or call 1-800-654-3988.

If you are wondering whether this resource will work for you, go to www.mavcc.com and download a copy of the instructional/task analysis, crosswalk to the ACF standards, and sample teacher and student pages for this publication. They’re FREE and you will have a chance to review the content, format, and even try out a unit of instruction with the students.

I highly recommend all of MAVCC's products! J.T.