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Required Text
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Required Text and References

Required Texts
The three texts required for this course are:

On Cooking Update Plus Pearson eText - Access Card Package, 5/E
(you have a choice in purchasing this text as either an eBook or Hardcopy...eBook instructions will be sent to you once you have successfully completed the required orientation.)
Revised and updated edition, 2015 - Hard Bound Book + eText Access.
by Labensky, Hause, Martel
(ISBN 10: 0133829170 or ISBN 13: 9780133829174)

The New Kitchen Science, revised and updated edition, 2003
by Howard Hillman (ISBN 0-618-24963-X)

Coaching Culinary Champions: You, the Team and Competition
by Mareva Lynde and Frank Leake (ISBN 978-0-9799608-0-2)

Recommended Texts or References:

A text that I highly recommend before registering for this course is "The Making of a Chef" by Michael Ruhlman. This book is essential reading in order for you to fully understand the dynamics of what you are about to pursue and experience, cooking school and a life as a culinary professional. The book is an overview of life as a culinary student at CIA. Begin to learn the realities of training as a culinary student.

The Making of a Chef,
by Michael Ruhlman, 1999, (ISBN 0-80-506173-8)

Also the "Prentice Hall Dictionary of Culinary Arts" is a great resource and reference for all of your culinary classes.

The Prentice Hall Dictionary of Culinary Arts
by Steven Labensky, Gaye G. Ingram and Sarah R. Labensky, 2005, (ISBN -0-13-171672-7)



Chef's Library
The books, magazines, periodicals, and videos listed below are part of my personal library and are recommendations as you begin your personal culinary library collection. There will be updates for you throughout the semester.


Knives at Dawn: America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition,
Friedman, Andrew. (December, 2009). Free Press. (ISBN-10: 1439153078 or ISBN-13: 9781439153079)


The Last Lecture
Pausch, Randy and Zaslow, Jeffrey (2008) Hyperion. (ISBN: 978-1-4013-2325-7)

Escoffier, The Complete Guide to the Art of Modern Cookery
Cracknell, H. L., & Kaufmann, R. J. (2004). Escoffier, The Complete Guide to the Art of Modern Cookery. (The first translation into English by H.L. Cracknell and R.J. Kaufmann, of Le Guide Culinaire in it’s entirety.). New Jersey: John Wiley & sons, Inc. (Original work published 1979) . (ISBN 0-471-29016-5)

The Art and Science of Culinary Preparation
Chesser, Jerald W. (1991) . The Art and Science of Culinary Preparation: Educational Institute of the American Culinary Federation. (ISBN-10: 0963102311 or ISBN-13: 978-0963102317)

The Making of a Chef: Mastering Heat at the Culinary Institute of America
Ruhlman, Michael. (1997) . The Making of a Chef: Mastering Heat at the Culinary Institute of America. New York: Penguin Books. (ISBN-0: 8050-6173-8)

The Soul of a Chef
Ruhlman, Michael. (2001) . The Soul of a Chef. New York: Penguin Books. (ISBN-10: 0141001895 or ISBN-13: 978-0141001890)

The Reach of a Chef
Ruhlman, Michael. 2006 (ISBN 0-670-03763-X)

Becoming a Chef
Dornenburg, Andrew and Page, Karen. 2003 (ISBN-10: 0471152095)

Lessons in Excellence
Clarke, Paul, 1999. (ISBN-10: 0-89815-908-3 or ISBN-13: 978-0-89815-908-0)

Go Put Your Strengths To Work 6 Powerful Steps to Achieve Outstanding Perfromance
Buckingham, Marcus. 2007, (ISBN-10: 0-7432-6167-4 or ISBN-13: 978-0-7432-6167-8)

The Starbucks Experience 5 Principles for Turning Ordinary into Extraordinary
Mitchell, Joseph A. 2007(ISBN-13: 978-0-07-147784-0 or ISBN-10: 0-07-147784-5)

What Einstein Told His Cook, Kitchen Science Explained
Wolke, Robert L. 2002, (ISBN-10: 0393011836 or ISBN-13:978-0393011838)

365 Dalai Lama: Daily Advice from the Heart
Dalai Lama. 2007, Metro Books. (ISBN: 978-0-7607-9146-2)




Sizzle, The American Culinary Federation Quarterly for Students of Cooking

Sante, The Magazine for Restaurant Professionals



Warch, Michael. “Ratatouille, Cooking 101”. Disney/Pixar. 2007. http://www.totaleclips.com/Player/Bounce.aspx?eclipid=b10054&bitrateid=343&vendorid=600


For information contact: Frank Leake

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