| |
At NRA 2006, KP Systems will be premiering our latest product, Culinary Fundamentals.
Culinary Fundamentals may be the modern answer to your school or training program’s textbook needs.
The Culinary Fundamentals series is taken from the Sous Chef™ multimedia culinary arts training resource, used in schools across North America since 1999. Both the complete Sous Chef™ and the four smaller Culinary Fundamentals volumes are designed as a computer-based alternative to traditional culinary arts texts.
Titles in the series are Basics; Garde Manger & Breakfast; Hot Foods; and Bakery & Pastry. Topics covered in the series are those required in any current high school or two-year college culinary arts program.
There are numerous advantages to using the Sous Chef™ system in your school, corporate, or vocational training program.
A traditional text uses one or more static photographs to demonstrate a skill like dicing an onion or making an omelet. The Sous Chef™ instead has a master chef/instructor demonstrating the same skill in a voice-over video.
Over 250 instructional videos are contained in the combined four volumes of Culinary Fundamentals. The videos cover everything from handwashing and knife skills to cooking techniques and advanced garde manger.
Not just videos are offered in the Sous Chef™. The complete series also contains eleven chapters with more than 850 “text” pages and over 1,000 full color photos, diagrams and illustrations.
Online Culinary Arts Education
The concept of online culinary arts education sounds like an impossible task. TheSous Chef™ Culinary Fundamentals series addresses that challenge by providing the instructional materials and resources necessary to make online training a reality.
In fact, the Sous Chef™ system is currently being used at a college in the southwestern United States as the primary text in a pilot program for teaching the culinary arts online. Visit our booth to learn more about this exciting advance in online teaching.
|
|
