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Culinary Arts Management: Home

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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
 

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Culinary Arts Management

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 ADBAKE1 - Advanced Baking and Pastry Production (Lecture)

Advanced Baking and Pastry Production (Lecture)

Advanced Baking and Pastry Production (Lecture)

Books on ADBAKE2 - Advanced Baking and Pastry Production (Laboratory)

Advanced Baking and Pastry Production (Laboratory)

Advanced Baking and Pastry Production (Laboratory)

Books on ASIANC1 - Asian Cuisine - Lecture

Asian Cuisine - Lecture

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 - Lecture

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 ASIANC2 - Asian Cuisine - Laboratory

Asian Cuisine - Laboratory

Asian Cuisine - Laboratory

Books on EULAT01 - Europe, Anglo-American, and Latin American Cuisine and Culture (Lecture)

Europe, Anglo-American, and Latin American Cuisine and Culture (Lecture)

Europe, Anglo-American, and Latin American Cuisine and Culture (Lecture)

Books on EULAT02 - Europe, Anglo-American, and Latin American Cuisine and Culture (Laboratory)

Europe, Anglo-American, and Latin American Cuisine and Culture (Laboratory)

Europe, Anglo-American, and Latin American Cuisine and Culture (Laboratory)

Books on BAKING1 - Fundamentals of Baking and Pastry - Lecture

Fundamentals of Baking and Pastry - Lecture

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 - Lecture

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 BAKING2 - Fundamentals of Baking and Pastry - Laboratory

Fundamentals of Baking and Pastry - Laboratory

Fundamentals of Baking and Pastry - Laboratory

Books on BTCHLAB - Butchery and Fish Mongery (Laboratory)

Butchery and Fish Mongery (Laboratory)

Butchery and Fish Mongery (Laboratory)

Books on CATRMGT - Catering and Events Management

Catering and Events Management

Catering and Events Management

Books on CHEMLAB - Chemistry and Food Science

Chemistry and Food Science

 

Chemistry and Food Science

Books on CULDEVT - Culinary Development

Culinary Development

Culinary Development

Books on CULISYS - Information System for Culinary Arts

Information System for Culinary Arts

Information System for Culinary Arts

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 CULPRCH - Culinary Purchasing and the Art of Food Cost Control

Culinary Purchasing and the Art of Food Cost Control

Culinary Purchasing and the Art of Food Cost Control

Books on CULSRCH - Culinary Research (Laboratory)

Culinary Research (Laboratory)

Culinary Research (Laboratory)

Books on CULTOUR - Culinary Tourism

Culinary Tourism

Culinary Tourism

Books on DISMNGT - Disaster and Risk Reduction (Food)

Disaster and Risk Reduction (Food)

Disaster and Risk Reduction (Food)

Books on FILCUI1 - Filipino Cuisine - Lecture

Filipino Cuisine - Lecture

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 FILCUI2 - Filipino Cuisine - Laboratory

Filipino Cuisine - Laboratory

Filipino Cuisine - Laboratory

Books on FINANCE - Food Operation Finance Management

Food Operation Finance Management

Food Operation Finance Management

Books on GARDMA1 - Gardemanger and Charcuterie - Lecture

Gardemanger and Charcuterie - Lecture

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 GARDMA2 - Gardemanger and Charcuterie - Laboratory

Gardmanger and Charcuterie - Laboratory

Gardmanger and Charcuterie - Laboratory

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 NTRILAB - Nutrition and Wellness (Laboratory)

Nutrition and Wellness (Laboratory)

Nutrition and Wellness (Laboratory)

Books on PMETCO1 - Poultry and Meat Cookery - Lecture

Poultry and Meat Cookery​ - Lecture 

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 PMETCO2 - Poultry and Meat Cookery - Laboratory

Poultry and Meat Cookery - Laboratory

Poultry and Meat Cookery - Laboratory

Books on PRIMLAB - Principles of Food Production & Menu Planning - Laboratory

Principles of Food Production & Menu Planning - Laboratory

Principles of Food Production & Menu Planning - Laboratory

Books on PRIMLEC - Principles of Food Production & Menu Planning - Lecture

Principles of Food Production & Menu Planning - Lecture

Principles of Food Production & Menu Planning - Lecture

Books on PROCOOK - Basic Professional Cooking Skills - Laboratory

Basic Professional Cooking Skills - Laboratory

Basic Professional Cooking Skills - Laboratory

Books on RESMGNT - Restaurant Management & Kitchen Management

Restaurant Management & Kitchen Management

Restaurant Management & Kitchen Management

Books on SEACOO1 - Seafood Cookery - Lecture

Seafood Cookery - Lecture

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 - Lecture

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.​

Books on SEACOO2 - Seafood Cookery - Laboratory

Seafood Cookery - Laboratory

Seafood Cookery - Laboratory

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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