Instructor Materials

Instructor materials are available to qualified instructors at colleges and universities adopting the text.

• 185 page instructor guide including lesson plans
• 700 test question bank
• 13 PowerPoint presentations
• Interactive student activities
  

To request instructor materials contact Catharine Powers at powers@culinarynutritionassociates.com

Some of the colleges and universities that have adopted Essentials of Nutrition for Chefs include:

• Anne Arundel Community College, Hospitality, Culinary Arts & Tourism Institute
• Bellingham Technical College
• Cascade Culinary Institute At Central Oregon Community College
• Chattahoochee Technical College
• College of DuPage
• College of Southern Idaho
• Columbia College
• Culinary Institute of Charleston at Trident Technical College
• Culinary Institute of Savannah At Savannah Technical Institute
• Flint Hills Technical College
• Hamilton High School
• Hawaii Community College
• Horry-Georgetown Technical College
• Illinois Central College-North Campus
• Iowa Central Community College
• Johnson County Community College
• Lane Community College
• Midwest Culinary Institute at Cincinnati State
• Mission Community College
• North West Arkansas Community College
• Orange Coast College
• Quinsigamond Community College
• Reading Area Community College
• Saddleback College
• San Jacinto College North
• The Pennsylvania School of Culinary Arts - YTI Career Institute
• Waukesha County Technical College
• YTI Career Institute
• Zane State College
• Delaware County Community College
• Hawaii Community College
• Washburne Culinary Institute