• On Cooking: A Textbook of Culinary Fundamentals, 6th Edition 
• Author: Labensky, Sarah / Hause, Alan
• Publisher: Wiley
• ISBN: 9780134441900

A study of the composition of food and the chemical and biological changes that occur in storage and processing.  Includes preparation techniques and selection principles, as well as a study of understanding operations in the kitchen and back-of-the-house, and the relationship between back-of-the-house and front-of-the-house personnel in the hospitality industry.

Upon completion of this course students will be able to:

• Understand kitchen etiquette and professionalism
• Understand and perform kitchen safety and sanitation standards
• Understand kitchen weights and measures, and kitchen terminology
• Understand and identify kitchen tools and equipment, their uses, and demonstrate skill in their safe operation
• Understand different methods of food preparation and heat cooking methods
• Implement professional standards in food preparation
• Understand general culinary product knowledge
• Apply principles of food handling, preparation, and production of food products
• Setup, breakdown, and prepare menu items in a commercial kitchen
• Understand the importance of maintaining a commercial kitchen through operational and cleaning procedures
• Understand the relationship between front and back of the house staff and procedures