For Instructors

No textbook or website, of course, can serve as a substitute for practical kitchen experience. Furthermore, a book or site cannot replace an experienced chef-instructor, who can give practical demonstrations, supervise students' work, answer questions, and give advice and assistance as the need arises. However, this site and the printed ancillaries that accompany Essentials of Professional Cooking may serve as valuable resources to you in planning and implementing your course.

Instructors also have access to all Student Resources, Previews, and Printed supplements, available through your local Wiley college representative. If you do not know the name or contact information of your local college representative, visit: www.wiley.com/college.

Instructor-Only Password-Protected Features of this site include (all of the links below will open in a new window):

Instructor's Manual with Test Bank
Includes chapter goals, chapter outline, chapter overview and suggestions, and test bank.

ProMgmt. Instructor's Guide
Includes student learning objectives, suggested activities, quizzes, quiz answers, and student workbook exercise answers

ProMgmt. PowerPoint Slides

Study Guide Solutions

Text Images