APA Citation Guide - the Le Cordon Bleu in Chicago

APA Citation Guide
Title Page Format
Le Cordon Bleu College of Culinary Arts uses
APA (American Psychological Association) Style
to cite sources for all written coursework. When
you include the words or ideas of others in your
writing, citations allow you to avoid plagiarism by
giving credit where credit is due. Citations also
provide your instructor with information needed
to locate the resources you used to complete
your paper or project.
Running head
title should be
flush left on
every page
Sentence case Upper case
Title of paper
Student name
Institution name
Page number is flush right
Page
numbers
on every
page
This guide is intended to help you understand
APA format by depicting examples that you can
use when submitting research assignments.
Text Page Format
Title of paper is repeated and
centered on the first page
1” margin at top,
bottom, right and
left sides of every
page
Paragraphs are
indented by 1/2”
Text is double-spaced
in 12 pt. Times New
Roman font
Flush left alignment
(not right justified or
full justified)
In-text/parenthetical
citations (see examples
on next page)
In addition to formatting your paper correctly,
you must also include in-text (or parenthetical)
citations in your work. These citations document
quotations, paraphrases and summaries from
your information sources.
Each citation in the body of your work should
correspond to a bibliographic entry on the
Reference Page at the end of your paper.
See the next page for examples of in-text/
parenthetical citation formats.
This guide is intended for educational purposes only. For more detailed information about using APA Style, please consult the
Purdue Online Writing Lab (OWL) APA Style page at http://owl.english.purdue.edu/owl/section/2/10/ or another reliable source.
This document is available in digital format with active hyperlinks on your campus portal.
11/15/11
APA Citation Guide, Page 2
In-Text / Parenthetical Citation Examples
In-text or parenthetical citations refer the reader to where you found your information. The complete source
information is listed in the “References” section (see the next page). In-text citations should appear within the text
of your paper as follows:
Author named in a phrase
To introduce cited material in your paper, you can use a phrase that includes the author’s last name, plus the year
of publication in parentheses. For a direct quotation, the page number should also appear in parentheses following
the quote.
Example: Gisslen (2009) states that the HACCP system has been widely adopted by the food service industry.
Example: Gisslen (2009) states that the HACCP system begins with a concept called the “flow of food” (p. 36).
Author named in a parenthetical reference
If you do not mention the author in a phrase, provide this information along with the publication date and page
number at the end of the cited material.
Example: For something that seems so simple, bread can be one of the most exacting and complex products
to make (Gisslen, 2009, p. 111).
Example: Pastry work offers “unlimited scope for developing artistic creativity” (Gisslen, 2009, p. 355).
Two (or more) authors named in a citation
Use both (or all) names in citations. Use “and” in a phrase and the ampersand “&” in parentheses.
Example: According to Katsigris and Thomas (2012), it is management’s responsibility to create and implement
a complete responsible alcoholic beverage service program.
Example: Practicing responsible alcohol service is the only way to ensure the safety of your guests, employees
and business (Katsigris & Thomas, 2012, p. 67).
Example: Garlough, Finch and Maxfield (2004) believe that technology drives the ice sculpting industry today (p. xiii).
Long quotation that is more than 40 words
A lengthy quotation should be presented as a separate passage without quotation marks. Indent this text block by
1/2” on the left margin and maintain double-spacing.
Example: Drummond and Brefere (2010) assert the following:
Fruits and vegetables present different challenges to a chef. Fruits are naturally sweet; they
are like the candy of the plant world. Unlike vegetables, fruits soften as they become ripe and
change more dramatically in color, taste and aroma. You have to be careful to prepare them at
just the right time to get perfect sweetness and a soft, yet not mushy, texture (p. 212).
Email and personal communications
Cite any personal letters, emails, telephone conversations or interviews with the person’s initial and last name,
plus the phrase “personal communication” and date in parentheses. Communications are referenced within your
text and do NOT need to be included on your reference list.
Example: L. Sands (personal communication, October 12, 2011) stated that there are many career paths
available to graduates with a culinary education.
APA Citation Guide, Page 3
Reference Page Format
Title is centered
on the page.
Indent 5 spaces
for the second line
of entries
List is created in
alphabetical order
Do not underline
publication names
A reference list appears at the end of your paper. It is
a detailed list of all the sources you cited in your paper,
plus any other materials you used for information.
When creating reference list entries, each type requires
a specific format. Here is a brief explanation:
Book format:
Author’s last name, Year of
Title (and subtitle,
then initial(s)
publication if any), italicized
Publisher’s city, state
MacVeigh, J. (2009). International cuisine. Clifton Park, NY:
Publisher’s name
Entries are
double-spaced
Delmar Cengage Learning.
Magazine article format:
Author’s last name,
Date of
then initial(s)
publication
Article title and subtitle (if any). Only the first
word and proper nouns are capitalized
Estabrook, B. (2011, Fall). Building a better tomato. Gastronomica:
Full magazine title italicized,
Volume number italicized, Page numbers
capitalize first letter of major words issue number in parentheses
The Journal of Food and Culture, 11(3), 21-24.
Below are sample formats for commonly used materials:
Single Author Book
Figoni, P. (2008). How baking works: Exploring the fundamentals of baking science. Hoboken, NJ: John Wiley and Sons.
Organization as Author
The Chefs of Le Cordon Bleu. (2011). Cuisine foundations. Clifton Park, NY: Delmar Cengage Learning.
Edited Book
Danforth, R., Feierabend, P. & Chassman, G. (Eds.). (1998). Culinaria: The United States: A culinary discovery. New
York: Konemann Publishers.
Encyclopedia Entry
Hamlyn, P. (1988). Barley. In Larousse gastronomique: The world’s greatest cookery encyclopedia (p.67). London,
England: Hamlyn Publishing Group.
Database Article
Berman, R. (2011, July 11). Modern industrial practices help make food safer. Nation's Restaurant News, 45(14).
Retrieved from Culinary Arts Collection: http://go.galegroup.com/ps/i.do?id=GALE%7CA261386636&v=2.1&u=cec&it=r&p=PPCA&sw=w
Motion Picture or Video
Lewis, B. & Bird, B. (2007). Ratatouille [Motion picture]. United States: Pixar Animation Studios.
Website
Culinary job descriptions. (2003-2011). Retrieved from http://www.culinary-careers.org/chef-career-overview.html