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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 The Culinary Professional
978-1-63126-437-5
3rd Edition
$58.00
CA-020 Professional Growth & Development I The Culinary Professional
978-1-63126-437-5
3rd Edition
Per
CA-060 Intro to Preparation & Service of Foods The Culinary Professional
978-1-63126-437-5
3rd Edition
Student
CA-101 Tools and Stationary Equipment The Culinary Professional
978-1-63126-437-5
3rd Edition
No Cost
CA-135 Food Sanitation & Safety ServSafe Course Book
978-1-58280-334-0
7th Edition
$85.50
CA-119 Food Service Math MathPrinciples for Food Service Occupations
978-1-4180-1646-3
5th edition
Loaned
Controlling Costs in Foodservice
978-1-61960-399-8
1st edition
$46.64 Per Student
CA-125 Technical Communications for Food Service Professionals The Culinary Professional
978-1-63126-437-5 
3rd Edition 
No Cost

TERM II
CA-102 Weights & Measures/Recipe Conversion

Math Principles for Food Service Occupations

978-1-4180-1646-3
5th Edition
No Cost
Controlling Costs in Foodservice
978-1-61960-399-8
1st Edition
CA-113 Culinary Nutrition The Culinary Professional
978-1-63126-437-5
3rd Edition
No Cost
CA-100 Foods I The Culinary Professional
978-0-470-08026-9
3rd Edition
Loaned
No Cost
CA-105 Baking I Professional Baking
978-0-471-78349-7
4th Edition
Loaned
No Cost
The Culinary Professional
978-1-63126-437-5
3rd Edition
Loaned
No Cost
CA-107 Professional Growth & Development II The Culinary Professional
978-1-63126-437-5
3rd Edition
No Cost
BE-11 Principles of Business or Elective Princples of Business
978-1-30565-3303-0
9th Edition
$92.00
RS-07 Psychology Essentials of Psychology
978-0-07-243404-0
1st Edition
No Cost

TERM III
CA-200 Foods II The Culinary Professional
978-1-63126-437-5
3rd Edition
No Cost
The Professional Chef
978-0-470-42135-2
9th Edition
CA-204 Marketing and Menu Writing Controlling Costs in Foodservice
978-1-61960-399-8
1st Edition
No Cost
CA-205 Table Service The Culinary Professional
978-1-63126-437-5
3rd Edition
No Cost
CA-206 Supervisory Management Controlling Costs in Foodservice
978-1-63126-437-5
5th Edition
Loaned No Cost
CA-207 Professional Growth & Development III The Culinary Professional
978-1-63126-437-5
3rd Edition
No Cost
Elective  
 
 
 

TERM IV
CA-300 Foods III The Professional Chef
978-0-470-42135-2
9th Edition
No Cost
The Culinary Professional
978-1-63126-437-5
3rd Edition
CA-208 Baking II The Culinary Professional
978-1-63126-437-5
3rd Edition
No Cost
Professional Baking
978-0-471-78348-0
5th Edition
CA-209 Cooking Practicum No Text Used/ on site learning
978-0-471-78348-0
5th Edition
No Cost