Nutrition and Labelling for the Canadian Baker
Posted: October 26, 2015 | Updated: October 1, 2021
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.
Tell us you are using this Open Textbook
Support for adapting an open textbook
Visit our help page
Get This BookSelect a file format
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.
There are currently no reviews for this book.
Be the first to request to review this textbook