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Item #:
11216241
The Professional Chef, 9e Study Guide
88% of respondents would recommend this to a friend
Item #:
11216241
XCD 208
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Product Details
| Publisher | Wiley |
| Publication date | October 11, 2011 |
| Edition | 9th |
| Language | English |
| Print length | 208 pages |
| ISBN-10 | 1118139887 |
| ISBN-13 | 978-1118139882 |
| Item Weight | 1.25 pounds (570 grams) |
| Dimensions | 8.5 x 0.5 x 10.8 inches (21.6 x 1.3 x 27.4 cm) |
Product Description
The Professional Chef, 9e Study Guide
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Cooking Methods Editorial Review
The "Study Guide to Accompany The Professional Chef, 9e" has received a largely positive reception from culinary students and food enthusiasts alike. Users praise the guide as an invaluable companion to "The Professional Chef" textbook, often referring to it as essential for anyone serious about pursuing a culinary career. The guide provides a solid foundation for understanding culinary arts, making it a recommended resource for both aspiring chefs and home cooks who wish to elevate their culinary skills. Many reviewers highlight the guide's effectiveness in distilling complex concepts into accessible information. The educational value is further emphasized with remarks that underscore the high standards expected from the Culinary Institute of America (CIA). However, some customers express frustration regarding its reliance on the primary textbook, noting that it is more beneficial when used in conjunction with the main book and not intended for standalone self-study. A common critique revolves around the difficulty of checking one's answers without a provided answer key, which has made some learners feel more challenged than necessary. Nevertheless, enthusiasts looking to deepen their culinary knowledge will find this guide helpful if used correctly alongside its main counterpart. **
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Pros
- Excellent introduction to culinary arts.
- Strongly recommended for culinary students and food enthusiasts.
- Effective in clarifying and simplifying complex culinary concepts.
- High-quality educational content expected from CIA.
Cons
- Reliance on "The Professional Chef" textbook for complete understanding.
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