I would like to know some of the required reading or texts used in culinary arts school, and courses?

My husband and I are both planning to attend Culinary arts school. We will not be going for a few years yet. We are older and have 3 young children. However we would like to be able to familiarize ourselves with techniques and just enjoy reading them between now and then. We understand that lists vary from school to school and also from year to year. Like I said we would just like some ideas of the Required literature.

Public Comments

1. call the culinary school and ask them.
2. Read "On Cooking" and "On Baking". They give you a huge amount of info, from basic to advanced. They have tons and tons of great recipes in then too! They even come with a DVD (if you buy new). They were the two books required for my intro. classes. It will get you started at least!
3. As a Le Cordon Bleu culinary graduate hopefully i can shed some light on the situation.....we used the same book in our kitchens classes (the hands on cooking classes) for the entire time.....Professional Cooking fifth edition....by Wayne Gisslen....its a great book to learn from...just start at the beginning.....I'm sure if you are just looking to get a head start....if you found one of the older versions of this book....perhaps used....it wouldn't make much difference..... in addition to our cooking classes (skills, soup stock sauce and starch production, meats, seafood, baking, advanced classical cuisine, advanced international cuisine, and garde manger) we took related courses such as.....sanitation, food service cost control, wines and spirits, purchasing, communication, food and beverage management.....and so on hopefully this gives you two some kind of idea as far as what is ahead.....every culinary school is different.....but these are some of the things that i experienced in my education. Good Luck to both of you!!