| The following books will be required for Fall 2010- Spring 2011 academic year. Please note that all books listed are subject to change. |
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| BPA 120, BPA 130, BPA 150, BPA 220, BPA 230, BPA 250 |
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Advanced Bread and Pastry, ISBN: 978-1-4180-1169-7 |
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| BPA-210 (Cake Design & Decorating) |
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Confetti Cakes by Elisa Strauss, ISBN: 0-316-11307-7 |
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| BPA 220 and 230 – Chicago School of Mold Making catalog and EMSwirl silicone mold, www.chicagomoldschool.com |
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| CUL-110 (Safety & Sanitation) |
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Servesafe Coursebook, 5th Edition, ISBN: 9781582802275 |
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| CUL-120 & CUL-120A (Purchasing & Purchasing Lab) |
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Modern Food Service Purchasing, by Robert Garlough, ISBN 978-1-4180-3964-6.
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| CUL-140 (Basic Culinary Skills) |
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On Cooking, by Labensky, Hause, and Martel, ISBN 978-0-13-715576-7 |
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| CUL-142 (Fundamentals of Food) |
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On Cooking, 4th Edition, ISBN: 9780131713277 |
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| CUL-160 (Baking I) |
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Professional Baking, 5th Edition, ISBN: 978-0-471-78348-0 |
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| CUL-170 (Garde Manger) |
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Garde Manger, 3rd Edition, ISBN: 9780470055908 |
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| CUL-180 (International and American Regional Cuisine) |
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International Cuisine, ISBN: 9780470052402 |
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| CUL-240 (Advanced Culinary Skills) |
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Culinary Artistry, ISBN: 0442023332
On Cooking, 4th Edition, ISBN: 9780131713277 |
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| CUL-260 (Baking II) |
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Professional Baking, 5th Edition, ISBN: 9780471783480 |
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| HRM-145 (Hospitality Supervision) |
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Hospitality Supervisor's Survival Kit, ISBN: 0130498467 |
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| HRM-240 (Hospitality Marketing) |
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Restaurant Marketing: Comprehensive Guide, ISBN: 9780132222068 |
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