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MOOC
Learn about the principles and practices of how grapes are grown and wine is made.
- Subjects:
- Food and Beverage
- Keywords:
- Vineyards Wine wine making
- Resource Type:
- MOOC
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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 Service Industry
- Subjects:
- Food and Beverage
- Keywords:
- Food service -- Vocational guidance Food service employees -- Vocational guidance Food service management
- Resource Type:
- e-book
-
e-journal
Published by the Wine Business Institute at Sonoma State University, the WBCRJ is the premier outlet for applied wine business research to teach business strategy and leadership. All cases are decision focused and involve real people and events in the global wine business context. Case exhibits include financial statements, making them a highly valuable learning resource. Each issue provides an industry digest of the cases to inform global wine researchers and industry practitioners about cutting-edge challenges and possible solutions.
- Subjects:
- Food and Beverage
- Keywords:
- Wine wine making Wine industry
- Resource Type:
- e-journal
-
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
-
MOOC
explore key themes in wine history and learn about the methods and resources that historians use to understand the past.
- Subjects:
- Food and Beverage
- Keywords:
- Wine wine making Wine industry
- Resource Type:
- MOOC
-
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
-
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
-
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