Results: 13 Open Textbooks
  1. Essential Skills Companion Kit for Culinary Arts Trades Training

    Author(s): Marlin Ratch, Francesca de Bastiani, Shelby Desjarlais, Chef Andrew George, Chef Nathan Hyam, Chef Chris Monkman, Jason Forseth

    Updated: Jun 17, 2019

    Description: The Essential Skills Companion Kit to Culinary Arts Trades Training was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students are required to know during their training. The Content Experts provided the Curriculum Development Team with themes and the curriculum was created to practice Essential Skills such as Reading Text, Document Use, Thinking Skills, Oral Communication and Working with Others.

    Supplementary materials

  2. Modern Pastry and Plated Dessert Techniques

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Jan 16, 2020

    Description: Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills.

    Accessible Supplementary materials

  3. Basic Kitchen and Food Service Management

    Author(s): go2HR, The BC Cook Articulation Committee

    Updated: Jun 24, 2019

    Description: Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills.

    Adopted Accessible Supplementary materials

  4. Human Resources in the Food Service and Hospitality Industry

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Jun 25, 2019

    Description: Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills.

    Reviewed Adopted Accessible Supplementary materials

  5. Nutrition and Labelling for the Canadian Baker

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Mar 28, 2019

    Description: This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling 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 ser...[more]

    Accessible Supplementary materials

  6. Workplace Safety in the Food Service Industry

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Mar 28, 2019

    Description: Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workfor...[more]

    Adopted Accessible Supplementary materials

  7. Food Safety, Sanitation, and Personal Hygiene

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Jun 26, 2019

    Description: Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills. Other books in the series include: Bas...[more]

    Adopted Accessible Supplementary materials

  8. Working in the Food Service Industry

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Sep 3, 2019

    Description: Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills. Workplace Safety covers British Columbia le...[more]

    Adopted Accessible Supplementary materials

  9. Meat Cutting and Processing for Food Service

    Author(s): go2HR, The BC Cook Articulation Committee

    Updated: Jul 23, 2019

    Description: This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutter...[more]

    Accessible Supplementary materials

  10. Understanding Ingredients for the Canadian Baker

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Jul 17, 2019

    Description: 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 Coo...[more]

    Accessible Supplementary materials

  11. Introduction to Tourism and Hospitality in BC

    Author(s): Morgan Westcott, LinkBC, Geoffrey Bird, Royal Roads University, Peter Briscoe, Ray Freeman, Royal Roads University, Kelly Glazer, Keith Henry, Terry Hood, Heather Knowles, Micki McCartney, Vancouver Island University, Donna Owens, George Brown College, Lynda Robinson, Vancouver Island University, Eugene Thomlinson, Royal Roads University, Griff Tripp, Don Webster, Capilano University, Rebecca Wilson-Mah, Royal Roads University

    Updated: May 10, 2019

    Description: This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters co...[more]

    Reviewed Adopted Accessible Supplementary materials

  12. Blueprint for Success in College and Career

    Author(s): Dave Dillon, Grossmont College

    Updated: Dec 18, 2019

    Description: Blueprint for Success in College and Career is a students’ guide for classroom and career success. This text, designed to show how to be successful in college and in career preparation focuses on study skills, time management, career exploration, health, and financial literacy. This book is a remix of four previously existing OER (Open Educational Resources): A Different Road To College: A Guide For Transitioning To College For Non-traditional Students by Alise Lamoreaux, How to Learn Like a Pr...[more]

    Reviewed

  13. Macroeconomics: Theory through Applications

    Author(s):

    Updated: May 9, 2019

    Description: The intended audience of the textbook is first-year undergraduates taking courses on the principles of macroeconomics and microeconomics. Many may never take another economics course. We aim to increase their economic literacy both by developing their aptitude for economic thinking and by presenting key insights about economics that every educated individual should know. We have written a fundamentally different text for principles of economics, based on two premises: Students are motivated to ...[more]

    Reviewed