CULINARY ARTS STUDENT INFORMATION

1st. Semester Required Knife & tool kit

1 ea. Chef Knife 8-12''
1 ea. Boning Knife stiff or flex
1 ea. Wide Slicer 10''- 12''
1 ea. Offset sandwich knife or bread knife or Serrated knife
1 ea. Paring Knife
1 ea. Steel Round Regular cut or Diamond Steel
1 ea. High Temperature Plastic Spatula
1 ea. Vegetable Peeler
1 ea. Wooden Spoon
1 ea. Stainless Steel Wire Whip
1 set measuring spoons
1 set measuring cups
1 ea. Instant-read Thermometer or Bimetallic Thermometer
1 ea. Knife Roll Kit
1 ea. Small note pad
As needed Black Permanent Markers

Knife and Tool kit can be purchased anywhere as long as you have the necessary tools to complete your assignments. We work together with New Chef Fashion to provide you with the best tool kit available.

Please look at instructor's syllabus for additional tools required if needed

Uniform Required List

2 ea. Chef Coat with LAHC Logo with name and LAHC Culinary Club Logo
2 ea. Checkered Unisex Trouser
2 ea. Waist apron white
2 ea. Skull Cap
4 ea. Side towels
1 pair Black Non-Slip resistant non porous work shoes
Face Mask may be required for in person teaching. May be subject to change

The uniform is required to be purchased at New Chef Fashion. Below you will find more information.

LAHC Culinary Arts

CA 113 - Culinary Skills I
Required

Professional Cooking, 9th Ed By Gisslen
(ISBN 9781119399612)

The Illustrated Cook's Book of Ingredients

by Norma MacMillan (ISBN 0756667305)

Recommended

Escoffier by Escoffier
(ISBN 9780470900277)

CA 114 - Aromatics

Required

Flavor Bible, 2nd Ed By Karen Page
(ISBN 978-0316118408)

Recommended

Herbs and Spices, by Jill Norman
(ISBN-10: 1465435980)

CA 116 - Product Identification And Purchasing

Required

Manage First – Purchasing, 2nd Ed By NRA
(ISBN 978-0132181648)

CA 117 - Food Sanitation And Safety

Required

ServSafe Manager, 7th Ed By NRA- Pearson
(ISBN 978-0134812335)

CA 123 - Culinary Skills II
Required

Vegetables, Revised Ed By James Peterson
(ISBN 1607740265)

Sauces: Classical and Contemporary Sauce Making, 4th Ed By James Peterson

(ISBN 0471292753)

CA 124 - Menu Planning And Nutrition

Required

Fundamentals of Menu Planning, 3rd Ed by Paul McVety,

Bradley J. Ware, Claudette Levesque Ware
(ISBN-10: 0470072679)

NRAEF Manage First Nutrition, 2nd Ed By Pearso
(ISBN-13: 9780470009550)

CA 126 - Baking Skills

Required

Professional Baking, 7th by Wayne Gisslen
(ISBN-10: 1119148448)

The Pastry Chef's Companion, 1st Ed By Glenn Rinsky & Laura Halpin Rinsky
(ISBN-13: 9780470009550)

CA 133 - Advance Garde Manger

Required

Garde Manger: The Art and Craft of the Cold Kitchen by CIA
(ISBN 978-0470587805)

CA 134 - Classic And Contemporary Cuisine

Required

Culinary Artistry, Andrew Dornenburg by Wiley
(ISBN 9780471287858

Escoffier by Escoffier
(ISBN 9780470900277)

Recommended

The Flavor Matrix: The Art and Science of Pairing Common
Ingredients to Create Extraordinary Dishes:
by James Briscione, Brooke Parkhurst
(ISBN 9780544809963)