Nutrition and Labelling for the Canadian Baker

October 26, 2015 | Updated: March 28, 2019
Author: The BC Cook Articulation Committee, go2HR

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 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.

Subject Areas
Trades, Professional Cook

Adoptions:
Tell us you are using this Open Textbook

Adaptations:
Support for adapting an open textbook

Need help?
Visit our help page

Accessibility:
Textbooks flagged as accessible meet the criteria noted on the Accessibility Checklist

textbook cover image
Baker (https://flic.kr/p/rEHUR) by Thomas Berg (https://www.flickr.com/photos/decafinata/) is CC BY SA (https://creativecommons.org/licenses/by-sa/2.0/)

Get This Book

Select a file format
  • WEBSITE External website. This icon is licensed under a Creative Commons
		Attribution 3.0 License. Copyright Yusuke Kamiyamane.
    Ancillary resource: Request access to test bank

Creative Commons License
Nutrition and Labelling for the Canadian Baker by The BC Cook Articulation Committee, go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Similar Textbooks


There are currently no reviews for this book.

Be the first to request to review this textbook