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 Professional Baking, Fifth Edition 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 and Test Bank
Includes chapter goals, chapter outline, chapter overview and suggestions, and test bank.

Study Guide Solutions

Text Images

Method Cards