Introduction to Culinary Arts, 5th Edition © 2025
Culinary Institute of America
From basic knife skills to running a restaurant, Introduction to Culinary Arts shows students a pathway to success in the restaurant and food service industry. The Culinary Institute of America brings over 65 years of excellence and experience to the latest edition of this program.
- New engaging introduction in each chapter
- New portfolio projects
- Updated chef profiles
- Updated design and images
- Expanded career information
- Powerful Pearson MyLab® Platform
Culinary Arts Career and Technical Education (CTE) Program with digital integration
Cover practical and professional skills with a career development CTE aimed at students passionate about food service.
Engaging pedagogy
Explanatory text is balanced with vivid photos and illustrations. Students maintain their focus on the topics at hand by seeing how they apply to working in a culinary environment.
Wide coverage
Introduction to Culinary Arts looks at the food service industry from every angle. Lessons on cookware and sanitation lead to basic recipes and nutrition. At the end, students learn about careers.
National-level excellence
The Culinary Institute of America develops not only a skillset in this textbook. They also hone a chef’s mindset and guide them to lead sustainable change and improvements throughout the industry.
Preparing for certification
Introduction to Culinary Arts prepares students for the Culinary I and Food & Nutrition I certification exams offered by YouScience®.
Student activity guide
The student activity guide includes food preparation, safety and sanitation, and kitchen equipment practice activities to provide students with real-world experience. Other activities include crossword puzzles, vocabulary matching, and essay questions to reinforce and extend concepts from the student edition.
Historical overview
Present an overarching view of culinary history from ancient times to the modern era
Chronological
Arranged chronologically
Regional cuisines
Identify the herbs, spices, and aromatics associated with twenty individual cuisines
Career & Technical Education Catalog
Review our leading CTE programs, including available formats, prices, and ISBNs. If you still don’t see what you’re looking for, our dedicated Pearson team can help.
Grades 9-12
This program is designed for culinary fundamentals programs.
Available student resources include the print student edition, access to the Pearson MyLab and a student activity guide.
Pearson offers custom teacher resources for all programs. Use the contact form on this page to request access to instructor resources for this program.
Student access to the Pearson MyLab can be purchased as 1 access code or a bundle of 6 access codes. All access codes are for use by 1 student, for 1 course, for up to 1 year, and are non-transferable.