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 the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours, are … Continued
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
We are very happy to announce the release of a new open textbook, with significant contributions from post-secondary faculty in British Columbia. 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 … Continued
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
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