Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

• PART 1: PROFESSIONALISM ProfessionalismFood Safety and SanitationNutritionMenus and RecipesPART 2: PREPARATION Tools and EquipmentKnife SkillsFlavors and FlavoringsDairy ProductsMise en PlacePART 3: COOKING Principles of CookingStocks and SaucesSoupsPrinciples of Meat CookeryBeefVealLambPorkPoultryGameFish and ShellfishEggs and BreakfastVegetablesPotatoes, Grains and PastaHealthy Cooking and Special DietsPART 4: GARDE MANGER Salads and Salad DressingsFruitsSandwichesCharcuterieHors d'Oeuvre and CanapésPART 5: BAKING Principles of the BakeshopQuick BreadsYeast BreadsPies, Pastries and CookiesCakes and FrostingsCustards, Creams, Frozen Desserts and SaucesPART 6: PRESENTATION Plate PresentationBuffet PresentationAPPENDICES Measurement and Conversion ChartsFresh Locally-grown Produce Availability Chart

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

• PART 1: PROFESSIONALISM ProfessionalismFood Safety and SanitationNutritionMenus and RecipesPART 2: PREPARATION Tools and EquipmentKnife SkillsFlavors and FlavoringsDairy ProductsMise en PlacePART 3: COOKING Principles of CookingStocks and SaucesSoupsPrinciples of Meat CookeryBeefVealLambPorkPoultryGameFish and ShellfishEggs and BreakfastVegetablesPotatoes, Grains and PastaHealthy Cooking and Special DietsPART 4: GARDE MANGER Salads and Salad DressingsFruitsSandwichesCharcuterieHors d'Oeuvre and CanapésPART 5: BAKING Principles of the BakeshopQuick BreadsYeast BreadsPies, Pastries and CookiesCakes and FrostingsCustards, Creams, Frozen Desserts and SaucesPART 6: PRESENTATION Plate PresentationBuffet PresentationAPPENDICES Measurement and Conversion ChartsFresh Locally-grown Produce Availability Chart

Sarah R. Labensky is a culinary educator and academic administrator with an extensive background as a restaurateur and caterer, textbook author and dedicated advocate for culinary professionalism. She is currently on faculty at Woosong University's Sol International Culinary Arts School (SICA) in Daejeon, Korea. Previously, Sarah was founding director of the Culinary Arts Institute at Mississippi University for Women (MUW) in Columbus, MS, and was a professor of culinary arts at Scottsdale (Arizona) Community College. Before teaching, Chef Sarah spent many years as a working pastry cook and caterer.Priscilla A. Martel is a professional chef, educator and food writer with a special interest in Mediterranean cuisines, artisan baking and the pastry arts. She honed her cooking skills at Restaurant du Village, a country French restaurant opened in Chester, CT, in 1979. Today, she operates All About Food, which holds several baking patents and collaborates with food manufacturers and restaurants to create innovative products, menus and marketing programs.Alan M. Hause is a graduate of the Culinary Institute of America in Hyde Park, NY. Upon graduation, Chef Hause worked in both restaurants and hotels before settling in Arizona. For the past 20 years he has owned and operated Fabulous Food Fine Catering and Events. He also launched and operates Gertrude's Restaurant at the Desert Botanical Garden in Phoenix. Chef Hause is involved in day-to-day food production, planning and execution of catered events, as well as overseeing restaurant operations.

• PART 1: PROFESSIONALISM ProfessionalismFood Safety and SanitationNutritionMenus and RecipesPART 2: PREPARATION Tools and EquipmentKnife SkillsFlavors and FlavoringsDairy ProductsMise en PlacePART 3: COOKING Principles of CookingStocks and SaucesSoupsPrinciples of Meat CookeryBeefVealLambPorkPoultryGameFish and ShellfishEggs and BreakfastVegetablesPotatoes, Grains and PastaHealthy Cooking and Special DietsPART 4: GARDE MANGER Salads and Salad DressingsFruitsSandwichesCharcuterieHors d'Oeuvre and CanapésPART 5: BAKING Principles of the BakeshopQuick BreadsYeast BreadsPies, Pastries and CookiesCakes and FrostingsCustards, Creams, Frozen Desserts and SaucesPART 6: PRESENTATION Plate PresentationBuffet PresentationAPPENDICES Measurement and Conversion ChartsFresh Locally-grown Produce Availability Chart