New Open Textbook: Understanding Ingredients for the Canadian Baker
We are very happy to announce the release of a new open textbook, with significant contributions from post-secondary faculty in British Columbia.
This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours, are produced, graded, and processed in Canada.
Understanding Ingredients for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.
Other books in the series include:
The series has been developed collaboratively with participation from public and private post-secondary institutions.
As part of the release of these new textbooks, BCcampus is looking for qualified textbook reviewers from British Columbia, Alberta, Saskatchewan and the Yukon to review existing open textbooks in the BC Open Textbook collection. If you would like to review either of these books, please contact us. We provide a $250 stipend for faculty who review a BC open textbook.