• This site
    supported by:
  • BCcampus
Pages Menu
TwitterRss
Categories Menu

Find Open Textbooks

Available results: 10
  • Working in the Food Service Industry

    Adopted Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 21, 2017

    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]

  • Workplace Safety in the Food Service Industry

    Adopted Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 21, 2017

    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]

  • Understanding Ingredients for the Canadian Baker

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 20, 2017

    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]

  • Nutrition and Labelling for the Canadian Baker

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 15, 2017

    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]

  • Modern Pastry and Plated Dessert Techniques

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 14, 2017

    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.

  • Meat Cutting and Processing for Food Service

    Ancillary Resources

    Author(s): go2HR, The BC Cook Articulation Committee
    Date: Feb 14, 2017

    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]

  • Human Resources in the Food Service and Hospitality Industry

    Faculty reviewed Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 6, 2017

    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.

  • Basic Kitchen and Food Service Management

    Adopted Accessible Ancillary Resources

    Author(s): go2HR, The BC Cook Articulation Committee
    Date: Jan 31, 2017

    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. Other books in the series include: Food S...[more]

  • Food Safety, Sanitation, and Personal Hygiene

    Adopted Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Jan 3, 2017

    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]

  • Essential Skills Companion Kit for Culinary Arts Trades Training

    Ancillary Resources

    Author(s): Marlin Ratch, Francesca de Bastiani, Shelby Desjarlais, Chef Andrew George, Chef Nathan Hyam, Chef Chris Monkman, Jason Forseth
    Date: Dec 14, 2016

    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.