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Culinary Arts: Home

Your Subject Librarian

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Jhun Raquenio
Contact:
Br. Fidelis Leddy Center for Learning Resources
De La Salle-College of Saint Benilde
2544 Taft Avenue, Malate, Manila 1004
+63 8230-5100 loc. 1484 (Taft)

Searching Tips

The books in the LRC are arranged by topic using Library of Congress classification system. Here are a few call number ranges to explore:

TX 642-840 Cooking
 

For Subject searches using the WorldCat Discovery, try:

 

To do Keyword searches, you can either use add terms or use phrases.

Searching for Cooking and Cookery?

Test out Cooking or Cookery as searches and see what you can find.

Looking for more resources? Search using our WorldCat Discovery!

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Culinary Arts

The Hotel, Restaurant and Institution Management degree program integrates theory and practice to provide students with a strong management and service orientation as well as a global perspective of hotel and restaurant operations.

 The Culinary Arts track is for those who want to create new dishes and experiment in the kitchen. It nurtures passion for food and its preparation. Students learn to work in a professional kitchen using the latest tools and equipment to prepare a variety of dishes while observing sanitation, safety and hygiene. Aside from an extensive knowledge of culinary techniques, international cuisine and Filipino cuisine, students will also be taught financial management, entrepreneurship, franchising and small business management.

This course guide gathers in one place carefully evaluated and selected resources on culinary arts available and accessible at the LRC and its subscribed databases. Books (both print and electronic) are categorized per course; while journals, magazines and online databases are recommended for the entire Culinary Arts program.

 

QUICK LINKS

Books on ASIANCU - Asian Cuisine

Asian Cuisine

In this course you will be immersed in the theoretical applications of the principles, procedures, and techniques in the preparation of Asian cuisine. You will gain the necessary skills and knowledge, basic preparations, cooking methods, with an understanding of the culture and traditions, unique diets, famous dishes, special ingredients and equipment.

Asian Cuisine

In this course you will be immersed in the theoretical applications of the principles, procedures, and techniques in the preparation of Asian cuisine. You will gain the necessary skills and knowledge, basic preparations, cooking methods, with an understanding of the culture and traditions, unique diets, famous dishes, special ingredients and equipment.

Books on BAKING1 - Fundamentals of Baking and Pastry

Fundamentals of Baking and Pastry

Through this course, you will learn the principles, procedures, and techniques in the preparation of various types of bakery and bakeshop products such as yeast dough, quick breads, pies, chocolate, cakes, cookies, custards, puddings, Bavarians, mousses, and soufflés.  You will also learn about basic cake assembly and decoration, and dessert plating techniques.

Fundamentals of Baking and Pastry

Through this course, you will learn the principles, procedures, and techniques in the preparation of various types of bakery and bakeshop products such as yeast dough, quick breads, pies, chocolate, cakes, cookies, custards, puddings, Bavarians, mousses, and soufflés.  You will also learn about basic cake assembly and decoration, and dessert plating techniques.

Books on CULMATH - Culinary Math

Culinary Math

Through this course you will learn the  step by step method for understanding food service mathematics and using it appropriately. You will learn to include concrete examples that connect math concepts to real world application, as well as self-tests to help you develop problem solving skills.

Culinary Math

Through this course you will learn the  step by step method for understanding food service mathematics and using it appropriately. You will learn to include concrete examples that connect math concepts to real world application, as well as self-tests to help you develop problem solving skills.

Books on FILCUI1 - Filipino Cuisine

Filipino Cuisine

Mabuhay! You will learn to value nationalism and develop a sense of pride while studying the theoretical applications of the principles, procedures, and techniques in the preparation of Filipino regional cuisine. You will also gain the necessary skills and knowledge, basic preparations, cooking methods, with an understanding of the culture, traditions, history, celebrations and fiestas, famous dishes, and indigenous ingredients used in each region.

Books on GARDMA1 - Garde Manger

Garde Manger

Through this course, you will be introduced to the theories and principles of preparing salads, dressings, cold appetizers, terrines, pates, cold cuts, sandwiches, and other Garde Manger items with emphasis on their presentation. 

Books on INTECU1 - International Cuisine

International Cuisine

Through this course, will learn about the major classical cuisines of France, Italy and Spain; the Mediterranean region; the Western European countries of Switzerland, Germany, Austria; the United Kingdom, British Colonies, and America; the Scandinavian region; and for South America the countries of Mexico and Brazil. 

International Cuisine

Through this course, will learn about the major classical cuisines of France, Italy and Spain; the Mediterranean region; the Western European countries of Switzerland, Germany, Austria; the United Kingdom, British Colonies, and America; the Scandinavian region; and for South America the countries of Mexico and Brazil. 

Books on NUTRLAB - Nutrition and Wellness

Nutrition and Wellness

Nutrition is wealth. Increased awareness of food and nutrition is imperative in the advent of lifestyle diseases.  In the Nutrition and Wellness course, then you will understand the roles, functions of nutrients and its implication on bodily processes.  There will be thorough lessons on different diets based on individual need, leading to your higher appreciation on the meaning of food labels will result to better food choices and better health. 

Equally important are the competencies required to for you to develop recipes to meet specific health and wellness  needs of clients in the hospitality industry and the different nutrition tools in planning, preparing, and evaluating menus.

Nutrition and Wellness

Nutrition is wealth. Increased awareness of food and nutrition is imperative in the advent of lifestyle diseases.  In the Nutrition and Wellness course, then you will understand the roles, functions of nutrients and its implication on bodily processes.  There will be thorough lessons on different diets based on individual need, leading to your higher appreciation on the meaning of food labels will result to better food choices and better health. 

Equally important are the competencies required to for you to develop recipes to meet specific health and wellness  needs of clients in the hospitality industry and the different nutrition tools in planning, preparing, and evaluating menus.

Books on PMETCO1 - Poultry and Meat Cookery

Poultry and Meat Cookery​ 

Through this course you will learn the theories, principles, procedure, and preparation techniques of poultry and meat cookery.  You will gain in depth knowledge of beef, veal, pork, lamb, game animals, meat varieties, and poultry. In  addition understand the  classification, the composition, structure, inspection and grading, aging, different market forms and appropriate cooking methods, degrees of doneness, handling, and storage of poultry and meat cookery. 

Books on PROCOOK - Professional Cooking

Professional Cooking

Through this course, you will learn the necessary skills and knowledge in the basic cooking principles, the recipe, food costing, pricing, basic kitchen accounting, kitchen organization, and kitchen layouts.  This will prepare you to become an effective professional chef in you role as kitchen administrator and manager in the industry.

This course will also provide you with the theoretical aspects in the understanding of the principles, procedures, techniques in the preparation and use of culinary ingredients such as seasonings and flavorings, vegetables, edible fats and oils, dairy products, rice and grain cookery, pasta, and potato cookery.  You will be discussing the different sauce families and their derivatives and the importance of sauces to the culinary arts. Topics like food presentation and garnishing, basic food styling techniques, and the basic rules in food and wine pairing are included to further enhance your skills.

Professional Cooking

Through this course, you will learn the necessary skills and knowledge in the basic cooking principles, the recipe, food costing, pricing, basic kitchen accounting, kitchen organization, and kitchen layouts.  This will prepare you to become an effective professional chef in you role as kitchen administrator and manager in the industry.

This course will also provide you with the theoretical aspects in the understanding of the principles, procedures, techniques in the preparation and use of culinary ingredients such as seasonings and flavorings, vegetables, edible fats and oils, dairy products, rice and grain cookery, pasta, and potato cookery.  You will be discussing the different sauce families and their derivatives and the importance of sauces to the culinary arts. Topics like food presentation and garnishing, basic food styling techniques, and the basic rules in food and wine pairing are included to further enhance your skills.

Books on SEACOO1 - Seafood Cookery

Seafood Cookery

Through this course, you will be equipped with basic skills in the techniques of seafood preparation based on the knowledge, theories, and techniques of cooking acquired from the lecture phase and production according to their classification.

Seafood Cookery

Through this course, you will be equipped with basic skills in the techniques of seafood preparation based on the knowledge, theories, and techniques of cooking acquired from the lecture phase and production according to their classification.​

Database Browser

Explore these full text databases dealing with Culinary Arts to view and download articles for your research:

e-Journals

e-Magazines

CLR Directory

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