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CTI Program Book List

Program Title: AST Culinary Arts

NOTE: The cost of all books is included with tuition.
Course Titles
Book Name
ISBN #
Edition
Cost

TERM I
CA-010 Careers in Food Service No text book - Instructor created workbook  
 
No Cost
CA-020 Professional Growth & Development I Personality Development for Work
0538-63665-3
7th edition
Loaned
No Cost
CA-060 Intro to Preparation & Service of Foods No text book - Instructor created workbook  
 
No Cost
CA-101 Tools and Stationary Equipment Professional Chefs Guide to Essential Kitchen Tools
978-0470-08026-9
None Listed
Loaned
No Cost
CA-135 Food Sanitation & Safety ServSafe Course Book
978-1-58280-310-4
6th edition
$85.50
CA-119 Food Service Math MathPrinciples for Food Service Occupations
978-1-4180-1646-3
5th edition
Loaned
No Cost
CA-125 Technical Communications for Food Service Professionals No text book - Instructor created workbook  
 
No Cost

TERM II
CA-102 Weights & Measures/Recipe Conversion No text book - Instructor created workbook  
 
No Cost
CA-113 Culinary Nutrition Nutrition for Food Service Professionals
978-0-470-05242-6
7th edition
Loaned
No Cost
CA-100 Foods I The Professional Chef
978-0-470-08026-9
9th edition
Loaned
No Cost
CA-105 Baking I Professional Baking
978-0-471-78349-7
4th edition
Loaned
No Cost
CA-107 Professional Growth & Development II No text book - Instructor created workbook  
 
No Cost
BE-11 Principles of Business or Elective Princples of Business
978-1-30565-3303-0
9th edition
$92
RS-07 Psychology Essentials of Psychology
978-0-07-243404-0
1st edition
No Cost

TERM III
CA-200 Foods II The Professional Chef
978-0-470-42135-2
9th edition
Loaned
No Cost
CA-204 Marketing and Menu Writing No text book - Instructor created workbook  
 
No Cost
CA-205 Table Service Restaurant Service Basics
0-471-40241-9
9th edition
Loaned
No Cost
CA-206 Supervisory Management Supervision in the Hospitality Business
978-0-471-78349-7
5th edition
Loaned No Cost
CA-207 Professional Growth & Development III No Text Used  
 
No Cost
Elective    
 
 

TERM IV
CA-300 Foods III The Professional Chef
978-0-470-42135-2
9th edition
Loaned
No Cost
CA-208 Baking II No Text Used  
 
No Cost
CA-209 Cooking Practicum No Text Used  
 
No Cost