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e-book
"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."--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Cooking Baking Textbooks
- Resource Type:
- e-book
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e-book
"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 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"--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Baking Textbooks
- Resource Type:
- e-book
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e-book
"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"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Baking Nutrition Textbooks Labels
- Resource Type:
- e-book
-
e-book
"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."--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- Textbooks Desserts Pastry
- Resource Type:
- e-book
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e-book
"Workplace Safety in the Foodservice 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 workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury."--BC Campus website.
- Subjects:
- Food and Beverage
- Keywords:
- British Columbia Food service Industrial safety Textbooks
- Resource Type:
- e-book
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e-book
"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: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions"--BC Campus website.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Food hling Hygiene Textbooks
- Resource Type:
- e-book
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Video
In this Alux.com video we'll try to answer the following questions: How to start a restaurant business? What do you need to start a restaurant business? How hard is to start a restaurant business? How to make your restaurant business successful? Why do most restaurant businesses fail? What is a franchise? Should you start a franchise or go independent? Do you need a chef for your restaurant business? How to get food for your restaurant? How to market your restaurant business? Can you get rich from a restaurant business? How expensive is it to start a restaurant business?
- Course related:
- HTM4305 Food and Beverage Management
- Subjects:
- Food and Beverage
- Keywords:
- Restaurant management New business enterprises
- Resource Type:
- Video
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Courseware
Typsy is s a library of video courses from the world's best hospitality instructors.It's an online learning platform built to make learning fast, fun and on-the-go and a way to continuously learn new skills and connect with like-minded community members.
- Course related:
- HTM4305 Food and Beverage Management
- Subjects:
- Hotel, Travel and Tourism and Food and Beverage
- Keywords:
- Food service management Hotel management Hospitality industry Beverage industry
- Resource Type:
- Courseware
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Courseware
emphasis on preparing delicacies using local produce and variation in preparing imported produce will equip hospitality workers with the skills, knowledge and competencies of how to prepare our local produce and other produce using our signature methods and techniques as well as cater to the pallet of people of different cultures.
- Subjects:
- Food and Beverage
- Keywords:
- Cooking Food service
- Resource Type:
- Courseware
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MOOC
introduces a number of basic scientific principles underpinning the methodology of cooking, food preparation and the enjoyment of food.
- Subjects:
- Food and Beverage and Food Science
- Keywords:
- Cooking
- Resource Type:
- MOOC
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