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OverviewFull Product DetailsAuthor: Daniel Traster , Daniel TrasterPublisher: Pearson Education (US) Imprint: Pearson Edition: 2nd edition Dimensions: Width: 10.00cm , Height: 10.00cm , Length: 10.00cm Weight: 0.100kg ISBN: 9780134185651ISBN 10: 013418565 Pages: 336 Publication Date: 09 June 2016 Audience: College/higher education , Tertiary & Higher Education Format: Paperback Publisher's Status: Active Availability: In stock  We have confirmation that this item is in stock with the supplier. It will be ordered in for you and dispatched immediately. Table of ContentsReviewsAuthor InformationDaniel Traster, CCC, CCE, CCP, worked as the Dean of Culinary Arts and Hospitality Management at Stratford University and as the Academic Director of Culinary Arts at the Art Institute of Washington. Prior to his 8 years in culinary education, Traster worked for over a decade in various culinary operations, including the Four Seasons Hotel in Philadelphia, and Occasions Caterers, Provence Restaurant, and as a personal chef - all in Washington, DC. Daniel Traster has earned a B.A in English and Theater from Yale University, an A.O.S. in Culinary Arts from the Culinary Institute of America, and a M.S. in Adult Learning and Human Resource Development from Virginia Tech. He continues to consult while working as the culinary director for the Metropolitan Cooking and Entertaining Show. In addition to Welcome to Culinary School: A Culinary Student Survival Guide, Daniel Traster has authored Foundations of Cost Control and Foundations of Menu Planning. Tab Content 6Author Website:Countries AvailableAll regions |
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