The Culinary Professional, 3rd Edition, Online Instructor Resources
This The Culinary Professional Instructor Resources contains an assortment of instructor materials. Introductory materials include Instructor’s Materials and Standards. Chapter resource content includes Textbook Answer Keys, Lab Manual Answer Keys, Annotated Study Guide, Lesson Plans, Recipes, Video Clips, and Presentations for PowerPoint®. Assessment Software & Question Pools includes the ExamView® Assessment Suite v9.1 Software and Question Bank Files. Files are provided in various formats (PDF, DOCX, PPSX, PPTX, MOV, and ZIP). These types of files will require compatible programs. Right-click a link to view additional options: open the file in a new tab or save file to a new location. By using this product, you agree to the following terms.