Introduction to Culinary Arts, 5th Edition © 2025
From basic knife skills to running a restaurant, Introduction to Culinary Arts, published by Pearson, shows students a pathway to success in the restaurant and food service industry. The Culinary Institute of America brings over 65 years of excellence and experience to the latest edition of this program.
- New engaging introduction in each chapter
- New portfolio projects
- Updated chef profiles
- Updated design and images
- Expanded career information
- Powerful Pearson MyLab® Platform
Culinary Arts CTE Program with Digital Integration
Cover practical and professional skills with a career development CTE aimed at students passionate about food service.
Engaging Pedagogy
Explanatory text is balanced with vivid photos and illustrations. Students maintain their focus on the topics at hand by seeing how they apply to working in a culinary environment.
Wide Coverage
Introduction to Culinary Arts looks at the food service industry from every angle. Lessons on cookware and sanitation lead into basic recipes and nutrition. At the end, students learn about careers.
National-level Excellence
The Culinary Institute of America develops not only a skillset in this textbook. They also hone a chef’s mindset and guide them to lead sustainable change and improvements throughout the industry.
Preparing for Certification
Introduction to Culinary Arts prepares students for the Culinary I and Food & Nutrition I certification exams offered by YouScience™.
Food Service Industry CTE Teaching Solutions
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Student Workbook
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Culinary History Features
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Global Flavor Profiles
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Student WorkbookA downloadable Student Workbook includes lesson Study Guides, Culinary Crossword Puzzles, and additional Projects.
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Historical OverviewPresent an overarching view of culinary history from ancient times to the modern era
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ChronologicalArranged chronologically
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Regional CuisinesIdentify the herbs, spices, and aromatics associated with twenty individual cuisines
Professional chefs demonstrate preparation and cooking techniques
Pearson MyLab® Introduction to Culinary Arts
Inspire your students culinary interest with engaging teaching technology
A Robust Digital Platform for Your Introduction to Culinary Arts Curriculum
Pearson MyLab® provides teachers with the tools they need to personalize the learning path for each student.
Additional Introduction to Culinary Arts Resources
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Downloadable Teacher Resources
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Teacher’s Wraparound Edition
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Recipe Cards
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Answer Keys
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Test Bank with TestGen®
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Pre-made Presentations
Download Teacher Resources
The valuable Teacher’s Wraparound Edition includes the student edition page with point-of-use teaching tips, discussion questions, vocabulary support, and lesson plan suggestions for differentiated instruction.
Downloadable cards for 150+ recipes include Chef’s Notes, call-outs to Potentially Hazardous Foods, HACCP principles, and Nutrition Facts.
Downloadable answers to the lesson Study Guides and Crossword Puzzles are provided for instructors.
The Test Bank includes multiple choice, fill-in-the-blank, and True/False questions for each chapter. TestGen helps you quickly create paper quizzes and tests that supplement the content in your textbook, without creating extra work for you.
PowerPoint® presentations correlate to the content of each chapter, so teachers can easily use them during an in-person lecture or an online class.
Frequently asked questions about Introduction to Culinary Arts
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What topics are covered in the table of contents?
UNIT ONE: BECOMING A PROFESSIONAL
1 Basic Career Skills
UNIT TWO: KITCHEN BASICS
2 Food Safety
3 Kitchen Safety
4 Foodservice Equipment
5 Knives and SmallwareUNIT THREE: CULINARY BASICS
6 Using Standardized Recipes
7 Seasonings and Flavorings
8 Preparing to Cook
9 Cooking MethodsUNIT FOUR: CULINARY APPLICATIONS
10 Breakfast Foods
11 Garde Manger
12 Sandwiches, Appetizers, and Hors d’Oeuvre
13 Fruit and Vegetables
14 Grains, Legumes, and Pasta
15 Stocks, Sauces, and Soups
16 Fish and Shellfish
17 Meat and PoultryUNIT FIVE: BREADS AND DESSERTS
18 Yeast Breads, Rolls, and Pastries
19 Quick Breads
20 DessertsUNIT SIX: NUTRITION AND MENUS
21 Nutrition
22 MenusUNIT SEVEN: CULINARY CAREERS
23 Working in a Restaurant
24 Owning or Managing a Foodservice BusinessAPPENDIX: Starting Your Career in Foodservice
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What grade levels is this text appropriate for?
Grades 9-12
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What types of courses is this text best suited for?This program is designed for Culinary Fundamentals programs.
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What Student Resources are available?Available Student Resources include the print Student Edition and access to the eText on the Bookshelf by VitalSource® platform.
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What Teacher Resources are available?Available Teacher Resources include: The print Teacher's Wraparound Edition, downloadable Recipe Cards, downloadable Answer Keys, TestGen® Test Bank, and Visual Aid PowerPoint® presentations.
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What are the digital license options?Digital student access to the Bookshelf by VitalSource® eText is available for 1 or 6 years.
PEARSON, MYLAB, REVEL, Pearson Logo are trademarks owned and/or registered by Pearson plc and/or its affiliates. All other third party marks associated with these products are the property of their respective owners. Copyright in the works referenced herein is owned by Pearson Education, Inc. Pearson Education has control over the editorial content in these instructional materials.