Browsing Technical and Vocational Skills Development (TVSD) by Author "BC Cook Articulation Committee"

Now showing items 1-9 of 9

  • Basic Kitchen and Food Service Management 

    BC Cook Articulation Committee (BC Campus, 2015)
    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 ...

  • Food Safety, Sanitation, and Personal Hygeine 

    BC Cook Articulation Committee (BC Campus, 2015)
    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. ...

  • Human Resources in the Food Service Industry 

    BC Cook Articulation Committee (BC Campus, 2015)
    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 ...

  • Meat Cutting and Process for Food Service 

    BC Cook Articulation Committee (BC Campus, 2015)
    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 how the terminology used by retail, wholesale, and food service customers varies. ...

  • Modern Pastry and Plated Dessert Techniques 

    BC Cook Articulation Committee (BC Campus, 2015)
    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 ...

  • Nutrition and Labelling for the Canadian Baker 

    BC Cook Articulation Committee (BC Campus, 2015)
    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 ...

  • Understanding Ingredients for the Canadian Baker 

    BC Cook Articulation Committee (BC Campus, 2015)
    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 ...

  • Working in the Food Service Industry 

    BC Cook Articulation Committee (BC Campus, 2015)
    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 created ...

  • Workplace Safety in the Foodservice Industry 

    BC Cook Articulation Committee (BC Campus, 2015)
    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.