I-COOKStudent Access is a web-based, Recipe Management Tool. * Detailed student results and performance tracking * Data tracking and reporting for students, grades, and question usage
Instructors benefit with access to key course management tools such as a robust grade book, integrated course email, and reporting tools. M圜ulinaryLab is an easy-to-use online resource designed to supplement a traditional lecture course and provides instructors with basic course management capabilities in the areas of course organization, grades, communication, and personalization of content. * Interactive multimedia: videos with questions, fill-in-the-blank exercises, matching activities, key concept simulations * Grade book that allows students to view their grades and reports showing their progress * Study plans and learning and assessment activities to help assess skill levels-students won't waste time re-learning skills they already possess Performance is based on summative and formative assessment in the form of study plans, homework, extra practice, pre- and post-tests, etc. Students can easily track and evaluate their progress during and after the learning process. M圜ulinaryLab enables students to review their culinary skills and knowledge online, on their own time, and at their own pace. Performance is based on summative and formative (study plans, homework, extra practice, pre- and post-tests, etc) assessment in the form of rich media and a personalized study plans tied to specific learning outcomes. M圜ulinaryLab (TM) enables students to study and master content online - in their own time, and at their own pace. M圜ulinaryLab (TM), our powerful new technology solution, supplements this edition. PREVIEW the 5th edition NOW! OnCooking, 5eīring your course to life with TECHNOLOGY! Organized via food "types", On Cooking 4/e teaches the "hows" and the "whys" of culinary fundamentals supported by tested, contemporary recipes and supplement package which is second-to-none. THE definitive culinary skills textbook in the market. For Introductory Cooking, Cooking Skills or "Food Prep" courses in Culinary Arts, Food and Nutrition and Hospitality Management departments.
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