For courses in Ice Carving, Garde Manger, Buffet or Catering.
Entering the dramatic world of ice carving has never been easier with this introductory guide. Designed with flexibility in mind, the guide focuses on the fundamentals of the tools, composition of ice, carving skills and preparation using a systematic, step-by-step approach. Over 300 instructional photographs support each step and clearly illustrate techniques and procedures. This guide is a simple way to round out the curriculum and teach new culinary students this career building skill. Ideal for a one, two or three-day format, students will learn how to approach the block with confidence and learn all aspects of carving from idea to a finished, three-dimensional piece.
Table of Contents
Table of Contents
1. The Professional Advantage
2. Composition of Ice
3. The Art and Science of Sculpture
4. Tools of the Trade
5. Template Design Technique
6. Preparing the Carving Area
7. Ice Transportation, Block Preparation, and Chain Saw Basics
8. Application of the Template
9. The Large Cuts–Carving the Second Dimension
10. Carving the Third Dimension
11. Rounding and Shaping
12. The Finishing Touches
13. Storage and Display
14. Advanced Skills
15. Additional Designs
Appendix A Design Template Diagrams
Appendix B Sources for Tools and Supplies
Appendix C Industry Organizations
Glossary of Terms
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Ice Carving 101, CourseSmart eTextbook
Format: Electronic Book
$19.99 | ISBN-13: 978-0-13-500613-9