Results: 34 Open Textbooks
  • 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]

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  • 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]

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  • 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]

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  • Modern Pastry and Plated Dessert Techniques

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

    Updated: Jul 17, 2019

    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.

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  • 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]

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  • 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.

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  • 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.

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  • Line A - Safe Work Practices Competency A-5: Describe Fire Safety

    Author(s): Camosun College

    Updated: May 10, 2019

    Description: As a trades worker you have a responsibility to work safely, and fire prevention is a primary concern. Many of the work tasks you carry out include the application of heat and flame. You should be able to apply fire prevention practices, identify fire causes, and identify and apply fire extinguishing agents to control or extinguish a fire. You are not expected to be an expert firefighter, but you may have to deal with a fire to protect your safety and the safety of others. The following list o...[more]

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  • Line A - Safe Work Practices Competency A-1: Control Workplace Hazards

    Author(s): Camosun College

    Updated: May 9, 2019

    Description: Safety is a part of the job. When you take a job, you have a safety obligation to your employer, co-workers, family, and yourself. By recognizing and understanding the hazards in your work area, you can prevent the occurrence of many accidents. Most accidents are preventable. Both employees and employers must take responsibility for making the workplace safe. The following list of lines and competencies was generated with the goal of creating an entry-level trades training resource, while stil...[more]

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  • Line A - Safe Work Practices Competency: A-2 Describe WorkSafeBC Regulations

    Author(s): Camosun College

    Updated: May 9, 2019

    Description: In most provinces, one or more agencies are responsible for safe, healthful working environments at job sites. These organizations normally have names such as the Workers’ Compensation Board (WCB) or the Occupational Health and Safety Department. WorkSafeBC is the provincial organization that promotes workplace health and safety for workers and employers in BC. When a work-related injury, disease, or death occurs, WorkSafeBC collaborates with those involved to provide return-to-work rehabilitat...[more]

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