We provide a PDF copy of the entire textbook, and your instructor will list selective readings in the weekly material of your courses.
You may download or print these pages for your own use. However, some students prefer to read from a book. The textbook is available for purchase online.
The textbook used for the Culinary Program is called Professional Cooking, 9th Edition and the textbook used for the Pastry Program is called Professional Baking, 7th Edition, both by Wayne Gisslen.