New Open Textbook: Nutrition and Labelling for the Canadian Baker

We are very happy to announce the release of a new open textbook, with significant contributions from post-secondary faculty in British Columbia. 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 … Continued

New Open Textbook: Working in the Food Service Industry

We are very happy to announce the release of a new open textbook, with significant contributions from post-secondary faculty in British Columbia. Working in the Food Service Industry 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 … Continued

New Open Textbook: Human Resources in the Food Service and Hospitality Industry

We are very happy to announce the release of a new open textbook, with significant contributions from post-secondary faculty in British Columbia. 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 … Continued