Higher Education

Ice Sculpting the Modern Way, 1st Edition

  • Robert Garlough
  • Randy Finch
  • Derek Maxfield
  • ISBN-10: 1401804055  |  ISBN-13: 9781401804053
  • 300 Pages
  • © 2004 | Published
  • College Bookstore Wholesale Price = $133.75

About

Overview

For students in food service and culinary arts programs at community and private colleges, Ice Sculpting the Modern Way: For Beginning and Advanced Ice Artists is a collaborated effort by three professional chefs who have extensive, but varied experiences in culinary education and the foodservice industry. The sculpting mastery of chefs Finch and Maxfield, combined with the concise writing ability of Chef Garlough, make for a truly remarkable text on ice sculpture. Unlike other ice sculpting books on the market, this text was specifically formatted for the classroom learner, with chapter features that include key word lists and parts, consisting of thirteen chapters, that lead the reader through the foundation basics to advanced skill training. Another inspired feature of Ice Sculpting the Modern Way is its approach to teaching the craft of ice sculpting. Students are given insights and exercises relative to the art of sculpting, prior to touching the ice. Students learn about the sculpting process, and are provided with exercises to improve their sculpting skills. The use of modern power tools makes this text truly unique among sub-zero art books. The authors honor the past with a respectful treatment of the traditional ice tools: handsaw, chipper and chisels. However, this text emphasizes the use of power tools to masterfully create the ice pieces. No other text on the market goes into such detail using power tools.

Features and Benefits

  • Numerous step-by-step photos
  • Details on eighteen carefully presented ice sculptures, with numerous sequential step-by-step photos and several transferable templates that guide the student seamlessly through the learning process
  • The sculptures are divided into three skill levels, with six creative designs for each level
  • Easy to understand directions that describe the expertly photographed sculpting steps makes this book truly unique
  • The Appendices include helpful lists of suppliers, organizations, and sculpting competitions to make the book an exceptional reference
  • The text includes the largest and most comprehensive glossary of terms; the defining lexicons of modern ice sculpting and clear chapter objectives and exercises strengthen the pedagogy of the text

Table of Contents

Chapter 1: The Art of Sculpting.
Chapter 2: Understanding the Medium: The Science of Ice.
Chapter 3: The Sculptor's Tools and Equipment.
Chapter 4: Safe Practices and Procedures.
Chapter 5: Mastering Shapes and Forms.
Chapter 6: Sculpting with Templates.
Chapter 7: Fusing: Joining Ice to Ice.
Chapter 8: The Ice Artisan's Studio.
Chapter 9: Methods of Transportation.
Chapter 10: Displaying and Lighting for Effect.
Chapter 11: Custom Design Techniques and Special Event Sculpting.
Chapter 12: Ice Sculpting Organization, Competitions and Festivals.
Chapter 13: The Business Side of Ice Sculpting.
Appendix A: Sculptures for the Beginning Sculptor.
Appendix B: Sculptures for the Intermediate Sculptor.
Appendix C: Sculptures for the Advanced Sculptor.
Appendix D: Additional Templates.
Appendix E: Suppliers.
Appendix F: Organizations.
Appendix G: Competitions.
Glossary.
Index.

Supplements

All supplements have been updated in coordination with the main title. Select the main title's "About" tab, then select "What's New" for updates specific to title's edition.

For more information about these supplements, or to obtain them, contact your Learning Consultant.

Instructor Supplements

Catering, Sales and Convention Services  (ISBN-10: 0766800377 | ISBN-13: 9780766800373)

Catering and Convention Services is a new introductory text designed for students interested in a catering and convention planning career. It covers hotel event planning, menu planning, customer service, local catering, group catering, functional space requirements, set-up standards, plate presentation, cost analysis, internal and external communication guidelines, and effective forecasting. Students will also learn intuitive listening skills, staff and time managing skills and organizational skills.

List Price = $292.95  | CengageBrain Price = $292.95  | College Bookstore Wholesale Price = $220.00

Introduction to Catering  (ISBN-10: 0766816605 | ISBN-13: 9780766816602)

This practical hands-on text is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional. The text's unique format engages and actively involves students. It includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that aspiring caterers will want to keep handy for easy reference. An instructor's manual, student workbook, and Power Point presentation slides accompany the text.

List Price = $251.95  | CengageBrain Price = $251.95  | College Bookstore Wholesale Price = $189.50

Student Supplements

Catering, Sales and Convention Services  (ISBN-10: 0766800377 | ISBN-13: 9780766800373)

Catering and Convention Services is a new introductory text designed for students interested in a catering and convention planning career. It covers hotel event planning, menu planning, customer service, local catering, group catering, functional space requirements, set-up standards, plate presentation, cost analysis, internal and external communication guidelines, and effective forecasting. Students will also learn intuitive listening skills, staff and time managing skills and organizational skills. Features: -in-depth explanations and hands-on examples cover the day-to-day functions and activities involved in catering and convention planning -end-of-chapter questions and discussion exercises reinforce the information in the text -charts and graphs have been incorporated to more clearly illustrate the theories of catering and convention services

List Price = $292.95  | CengageBrain Price = $292.95  | College Bookstore Wholesale Price = $220.00

Introduction to Catering  (ISBN-10: 0766816605 | ISBN-13: 9780766816602)

This practical, hands-on book is written by three food service professionals who share their secrets to successful catering. The authors emphasize the importance of becoming an efficient and effective caterer. They share the tips and tricks that distinguish the novice from the professional caterer. This book includes informative anecdotes and vignettes that enable readers to learn from the mistakes of others. This valuable resource is an important tool that caterers will want to keep handy for easy reference.

List Price = $251.95  | CengageBrain Price = $251.95  | College Bookstore Wholesale Price = $189.50