This is the "Home" page of the "Culinary Arts & Related Programs" guide.
Alternate Page for Screenreader Users
Skip to Page Navigation
Skip to Page Content

Culinary Arts & Related Programs  

Last Updated: Jun 21, 2016 URL: http://lrc.vgcc.edu/content.php?pid=688614 Print Guide RSS Updates

Home Print Page
  Search: 
 

Culinary Arts & Related Programs at VGCC

  • Culinary Arts
    The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
  • Basic Baking Certificate
    The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
  • Restaurant Hospitality Certificate
    The Culinary Arts curriculum provides specific training required to prepare students to assume positions as trained culinary professionals in a variety of food service settings including full service restaurants, hotels, resorts, clubs, catering operations, contract food service, and health care facilities.
 

Culinary Arts : New Print Materials

Take Note: The print materials listed here are not an exhaustive list of the available library resources for the Culinary Arts degree & related programs. If looking for other materials, please consult the library catalog or meet with one of VGCC's librarians.

Cover Art
Mastering Cheese - David Gibbons; Max McCalman
Call Number: TX 759.5 .C48 M394 2009
ISBN: 9780307406484
Publication Date: 2009-11-17
"Covers the world of cheese in twenty-two distinct lessons, featuring tasting plates that deliciously demonstrate key topics. For example, a chapter titled "Stunning Stinkers" explains why some of the strongest-smelling cheeses can be among the best tasting and then recommends several stars of this category."

Cover Art
Meat - James Peterson
Call Number: TX 749 .P485 2010
ISBN: 9781580089920
Publication Date: 2010-10-26
"Peterson’s guide for carnivores, with more than 175 recipes and 550 photographs that offer a full range of meat and poultry cuts and preparation techniques, presented with Peterson’s unassuming yet authoritative style."

Cover Art
The Art of French Pastry - Jacquy Pfeiffer; Martha Rose Shulman
Call Number: TX 773 .P468 2013
ISBN: 9780307959355
Publication Date: 2013-12-03
"By teaching you how to make everything from pâte à choux to pastry cream, Pfeiffer builds on the basics until you have an understanding of the science behind the ingredients used, how they interact with one another, and what your hands have to do to transform them into pastry. This yields glorious results! Expect to master these techniques and then indulge in exquisite recipes."

Cover Art
The Fundamental Techniques of Classic Bread Baking - French Culinary Institute (New York, N.Y.) Staff (Contribution by); Matthew Septimus (Photographer)
Call Number: TX 769 .F86 2011
ISBN: 9781584799344
Publication Date: 2011-11-01
"Follows the outline of the FCI’s complete 12-week bread-making course. Serving not only as a reference in the classroom, but also as a guide for professionals, amateur chefs, and home cooks who desire total immersion in the art of bread baking, this book instructs readers on French, Italian, German, Middle European, and gluten-free breads. Encyclopedic in scope and format, it is sure to become an essential item in every home cook’s library."

Cover Art
The Fundamental Techniques of Classic Pastry Arts - Judith Choate; French Culinary Institute Staff
Call Number: TX 773 .C5258 2009
ISBN: 1584798033
Publication Date: 2009-11-01
"Covers the many skills an aspiring pastry chef must master. Based on the internationally lauded curriculum developed by master pâtissier Jacques Torres for New York’s French Culinary Institute, the book presents chapters on every classic category of confection: tarts, cream puffs, puff pastry, creams and custards, breads and pastries, cakes, and petits fours."

Cover Art
The New Complete Book of Food, Second Edition - Carol Ann Rinzler
Call Number: TX 353 .R525 2009
ISBN: 9780816077113
Publication Date: 2009-05-01
Catalogs the physical, chemical, and medical properties of food; their benefits and hidden dangers; how foods change when they are processed or cooked; how to select, prepare, and store food; and, more. This work provides the nutritional, medical, culinary, and consumer information essential to planning a good diet and properly handling food.

Cover Art
The Oxford Companion to Food - Alan Davidson; Tom Jaine (Editor)
Call Number: TX 349 .D36 O9 2014 Reference
ISBN: 9780199677337
Publication Date: 2014-10-01
"Combining serious and meticulously researched facts with entertaining and witty commentary, it has been deemed unique by chefs and reviewers around the globe. It contains both a comprehensive catalog of foodstuffs - crackers and cookies named for battles and divas; body parts from toe to cerebellum; breads from Asia to the Mediterranean - and a richly allusive account of the culture of food, whether expressed in literature and cook books, or as dishes special to a country or community."

Cover Art
The Professional Chef - Culinary Institute of America (CIA) Staff
Call Number: TX 820 .P738 2011 Reference
ISBN: 9780470421352
Publication Date: 2011-09-13
"The classic kitchen reference that many of America's top chefs have used to understand basic skills and standards for quality as well as develop a sense of how cooking works. Now, the ninth edition features an all-new, user-friendly design that guides readers through each cooking technique, starting with a basic formula, outlining the method at-a-glance, offering expert tips, covering each method with beautiful step-by-step photography, and finishing with recipes that use the basic techniques."

Cover Art
The Wine Bible - Karen MacNeil
Call Number: TP 548 .M24 2015
ISBN: 9780761180838
Publication Date: 2015-10-13
"Grounds the reader deeply in the fundamentals while layering on informative asides, tips, amusing anecdotes, definitions, glossaries, photos (all new for this edition), maps, labels, and recommended bottles."

Culinary Databases

  • Credo Reference
    Credo Reference offers online access to 1,250 reference books covering all major academic disciplines. Includes a selection of comprehensive cookbooks and food reference titles.
  • Ebook Central Academic and Public Library Complete
    Scholarly ebook titles supporting student and faculty research, and general nonfiction on topics such as school & studying, career development, arts & leisure, and practical life skills. Formerly Ebrary.
  • eBooks on EBSCOhost
    Over 26,000 fiction, reference, scholarly, and professional books online. For tutorials and other help on using EBSCO ebooks on different computers and devices, visit the eBooks on EBSCOhost support page.
  • Films on Demand
    Thousands of high quality videos on business & economics, health & medicine, humanities & social sciences, and science & mathematics, as well as travel and fitness programming, home and how-to videos, indie films, and popular music performances. Includes Oscar, Emmy and Peabody award winning documentaries, interviews, instructional and vocational training videos, historical speeches and newsreels.
  • Gale Virtual Reference Library
    Searchable collection of online reference titles.
  • InfoTrac Culinary Arts Collection (Gale)
    A smorgasbord of information—including recipes and articles—from more than 250 major cooking and nutrition magazines, as well as online reference books.
  • Oxford Reference Online Premium
    Reference titles in core subject areas. Includes culinary titles such as A Dictionary of Food and Nutrition and The Diner's dictionary.
  • ProQuest Career & Technical Education Database
    Vocational information on technical topics, such as computing science, healthcare, building trades, auto mechanics, sales and retail, accounting, graphic design, and photography.
  • ProQuest Entrepreneurship Database
    Information for entrepreneurs and researchers that includes business start-up plans, video clips, journals, business cases, and more.

Related Periodicals

  • BetterBaking.com
    Each monthly issue features recipes that balance seasonal, holiday, classic, and contemporary home baking, as well as include a savory recipe or two.

    Issues have some recipes that are free and there is a free subscription. Individuals can also upgrade to a paid subscription.
  • Chef Magazine
    "Strives to assist foodservice professionals make the right decisions for their businesses by delivering ideas, information and inspiration for success."

    This magazine has a free subscription and individuals can upgrade to paid subscription.
  • Food & Drink (2006-present)
    Profiles successful companies in foodservice, distribution and processing.
  • Saveur (2009-present)
    Provides information about food in all its contexts, emphasizing heritage and tradition, home cooking and real food, evoking flavors from around the world.

Culinary Arts & Related Programs Websites

  • American Bakers Association
    "The Washington D.C.-based voice of the wholesale baking industry. ABA represents the interests of bakers before the U.S. Congress, federal agencies, and international regulatory authorities. ABA advocates on behalf of more than 700 baking facilities and baking company suppliers."
  • American Culinary Federation
    "The culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs."
  • EatRight
    A site put up by the Academy of Nutrition and Dietetics.
  • Food Safety
    A federal government site with recent food safety information.
  • International Association of Culinary Professionals
    "Connecting culinary professionals with the people, places, and knowledge they need to succeed."
  • National Restaurant Association
    "The largest foodservice trade association in the world*—supporting over 500,000 restaurant businesses. In partnership with our state restaurant associations, we work every day to empower all restaurant owners and operators to achieve more than they thought possible."
 

Culinary Arts : Other New Print Materials

Take Note: The print materials listed here are not an exhaustive list of the available library resources for the Culinary Arts degree & related programs. If looking for other materials, please consult the library catalog or meet with one of VGCC's librarians.

Cover Art
Career Opportunities in the Food and Beverage Industry - Kathleen Thompson Hill
Call Number: HD 9000.5 .C3 2010
ISBN: 9780816076123
Publication Date: 2010-06-01
"Includes key information on more than 80 jobs in this industry, including position descriptions, salary ranges, employment outlook, tips for entry, and more."

Cover Art
Culinary Careers - Rick Smilow; Anne E. McBride
Call Number: TX 911.3 .V62 S62 2010
ISBN: 9780307453204
Publication Date: 2010-05-04
"Features exclusive interviews with both food-world luminaries and those on their way up, to help you discover what a day in the life is really like in your desired field."

Cover Art
How to Start a Home-Based Personal Chef Business - Denise Vivaldo
Call Number: TX 911.3 .M27 V55 2011
ISBN: 9780762763665
Publication Date: 2011-04-01
"Everything you need to know to run a profitable and satisfying personal chef business from your home."

Cover Art
Welcome to Culinary School - Daniel Traster
Call Number: TX 911.3 .V62 T73 2015
ISBN: 9780134185651
Publication Date: 2016-01-07
"Delivers exactly what students need to know to thrive in culinary school and succeed in the culinary industry. More than a book on culinary jobs and certification requirements, it outlines a realistic blueprint of how to get more out of school, enhance one’s credentials, and find a rewarding position within the field. A motivational tone and all new interviews help readers relate to the material and get the most up-to-date industry insight."

VGCC Library Services

Profile Image
www.vgcc.edu
Contact Info
Main: (252) 738-3279
South: (252) 738-3510
Franklin: (252) 738-3606
Warren: (252) 738-3686

For Culinary Arts & Related Programs Information

TERESA DAVIS
Instructor, Culinary
 
STEVEN HARGROVE
Department Chair, Public Services
910-690-0312

      
    Description

    Loading  Loading...

    Tip