In the past there were few schools that offered culinary programs, and only a small handful with a reputation that even industry insiders would recognize. But it doesn't take an expert to arrive at the conclusion that this industry has seen an explosion of growth in the last few decades that doesn't look like it's going to subside anytime soon. Along with the popularity of fine cuisine, the needs of the workforce has grown along with it. Culinary arts schools now exist as large programs in many colleges and universities. There are also several institutions that are dedicated solely to teaching the skill and art of food preparation that separates a cook from a chef.
No matter how big, how old, or how well-known culinary arts schools are, they are all only as good as the information they provide to their student body. Whether it be a small program in a junior college or a full culinary institute that focuses on nothing but cooking, the aim is to produce skilled professionals that are capable of becoming true masters of their craft. American Technical Publishers assists in this transformation by offering materials that teach the classics and fundamentals from the infancy of the profession as well as the trends and skills that have evolved into today's industry.
ATP provides the finest materials to culinary arts schools throughout the world. Our books are authored by titans of the industry and designed to guide students through a course of discovery that will ensure the culinary field will never be void of the next big name in cooking, breakthrough restaurant, or recipes that keeps the critics raving and the public asking for more.
Up