Results: 43 Open Textbooks
  • Workplace Safety in the Food Service Industry

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

    Updated: Oct 1, 2021

    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

  • Working in the Food Service Industry

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

    Updated: Oct 1, 2021

    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

  • Understanding Ingredients for the Canadian Baker

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

    Updated: Oct 1, 2021

    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

  • Trigonometry and Single Phase AC Generation for Electricians

    Author(s): Chad Flinn, BCIT

    Updated: Oct 1, 2021

    Description: To understand electrical theory, it is important to have a grasp of trigonometry. Whether we are talking about single phase or polyphase power, trigonometry is a key concept. This textbook, divided into three sections and provides easy-to-understand and enjoyable lessons on trigonometry, vectors, and AC generation for those training and working as electricians.

    Supplementary materials

  • Red Seal Landscape Horticulturist Identify Plants and Plant Requirements

    Author(s): Michelle Nakano, Kwantlen Polytechnic University

    Updated: Oct 1, 2021

    Description: Red Seal Landscape Horticulturist Identify Plants and Plant Requirements is an adaptation of KPU HORT 1155 Introduction to Plant Materials Lecture Notes. It is an editable, open access learning resource with interactive web-based experiences customized for horticulture students studying plant identification. This edition supports student achievement of the Level 1, 2, 3, and 4 learning goals for Red Seal Landscape Horticulturist Line F2.

    Accessible Supplementary materials

  • Nutrition and Labelling for the Canadian Baker

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

    Updated: Oct 1, 2021

    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

  • Modern Pastry and Plated Dessert Techniques

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

    Updated: Oct 1, 2021

    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

  • Meat Cutting and Processing for Food Service

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

    Updated: Oct 1, 2021

    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

  • Math for Trades: Volume 1

    Author(s): Chad Flinn, Mark Overgaard; BCIT

    Updated: Oct 1, 2021

    Description: The Math for Trades: Volume 1 textbook represents the building blocks for math training. The book includes whole numbers, fractions, decimals, and percents. The material is presented from a trades perspective with easy-to-understand examples and video explanations accompanying questions. The goal of this volume is to get students prepared for the more advanced topics that they will encounter during their trades math education.

    Adopted Accessible

  • Hair Colour for Hairstylists: Level 2

    Author(s): Arden Magtiza, Vancouver Island University

    Updated: Sep 29, 2021

    Description: This manual serves as a guide for apprentices with the desire to stretch beyond their foundational colour knowledge and skills so as to reach a higher level of competency. This text will walk the stylist step-by-step through many current and advanced techniques used in the industry today.

    Accessible

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