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Basic Kitchen and Food Service Management
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CC BY
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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 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.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Provider Set:
BCcampus Open Textbooks
Author:
BC Cook Articulation Committee
go2HR
Date Added:
09/27/2019
Commercial Food Preparation: Local Cuisine
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CC BY
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Employers in Saint Lucia and the region continue to lament that employees lack the skills to operate productively and efficiently at the workplace. The local cuisine of a country is one of its unique selling points (USP) which sets it apart from other places and attracts visitors. As a country whose economy depends heavily on tourism, it is imperative that visitors continue to sample the appetizing foods that Saint Lucia has been known to create, both those that they may be familiar with in their home country and those that are unfamiliar. In that regard, a course in Commercial Food Preparation with an 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. This is likely to foster longevity of the local cuisine and maintain a particular standard of preparing foods. Moreover, since the course can be taken by any nationality, it will be a medium to market the local cuisine internationally. Most importantly, it is hoped that the emphasis on local cuisine will encourage practicing and up-coming food preparation personnel to develop even more creative ways of preparing our local produce.

Subject:
Culinary Arts
Material Type:
Full Course
Provider:
Commonwealth of Learning
Author:
TVET Unit: Ministry of Education Innovation Gender Relations and Sustainable Development of St. Lucia
Date Added:
09/01/2016
Food Labelling
Conditional Remix & Share Permitted
CC BY-NC-SA
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This open textbook provides a foundational understanding of Food Labelling.Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Subject:
Culinary Arts
Nutrition
Material Type:
Textbook
Provider:
NSCC Libraries
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
12/04/2020
Food Product Development Lab Manual
Conditional Remix & Share Permitted
CC BY-NC-SA
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A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
Iowa State University
Date Added:
08/30/2021
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
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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.

Subject:
Culinary Arts
Nutrition
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
02/10/2021
Food Studies: Matter, Meaning, Movement
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CC BY-NC-SA
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Food Studies aims to help readers understand and address numerous issues within food, food culture, and food systems. These subjects transcend disciplinary boundaries and call attention to how matter, meaning, and movement produce complex and dynamic food-human realities. Chapters range from sovereignty to breastfeeding, financialization to food porn, pollination to fair trade. Embedded throughout, art, poetry, illustration, and audiovisual works offer moments to reflect on and synthesize the text-based entries. Through reading, classroom discussion, and engaging with the extensive pedagogical tools, learners and teachers alike may acquire a new sense of things foodish—along with a new sense of their own place and role within food systems themselves.

Subject:
Culinary Arts
Sociology
Material Type:
Textbook
Provider:
eCampusOntario
Author:
Amanda Di Battista
David Szanto
Irena Knezevic
Date Added:
05/10/2022
Foodtrepreneurship
Conditional Remix & Share Permitted
CC BY-NC-SA
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This book addresses all aspects of small business entrepreneurship in the food industry. Also contains specific information about resources available to students at the College of DuPage.

This resource will be updated as needed. For the most recent version, visit: https://cod.pressbooks.pub/foodtrepreneurship/

Subject:
Business and Communication
Culinary Arts
Material Type:
Textbook
Provider:
College of DuPage
Author:
Christine Kickles
Nancy Carey
Date Added:
05/04/2022
I Bacini Culturali e la progettazione sociale orientata all’Heritage-Making, tra Politiche giovanili, Innovazione sociale, Diversità culturale
Conditional Remix & Share Permitted
CC BY-NC-SA
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Il volume rappresenta la tappa finale della prima stagione di implementazione del Progetto ABACUS (giugno 2019 - settembre 2020), sostenuta dal finanziamento pubblico garantito dalla Regione Siciliana e dalla Presidenza del Consiglio dei Ministri. In tal senso, la pubblicazione raccoglie sia una sezione di materiali di discussione critica sul percorso progettuale e sui primi esiti maturati, sia una ricca parte di contributi tematici offerti da referenti istituzionali, studiosi ed esperti, docenti accademici e ricercatori, professionisti e rappresentanti di organismi del Terzo settore Sono state così affrontate ed esaminate differenti tematiche e problematiche socio-culturali e socio-economiche, e prospettive e approcci metodologico-operativi tra loro affini e convergenti, che si sviluppano a cavallo delle politiche sociali, giovanili e culturali, della progettazione sociale e culturale, dell'innovazione sociale e della diversità culturale, in differenti contesti socio-territoriali siciliani e italiani, con una particolare attenzione per quelle iniziative che rappresentano casi paradigmatici in cui le istanze istituzionali, della ricerca, dell'educazione e della formazione si incontrano con le aspettative dei pubblici differenziati e, specialmente, delle giovani generazioni, anche sull'orizzonte della innovazione dell'occupazione giovanile.

Subject:
Architecture and Design
Computer Science
Information Science
Arts and Humanities
Art History
Graphic Arts
Languages
Performing Arts
Philosophy
Visual Arts
World Cultures
Communication
Management
Marketing
Public Relations
Career and Technical Education
Culinary Arts
Environmental Studies
Education
Educational Technology
Higher Education
Special Education
History
Law
Ecology
Measurement and Data
Hydrology
Social Science
Anthropology
Archaeology
Cultural Geography
Ethnic Studies
Political Science
Psychology
Social Work
Sociology
Material Type:
Activity/Lab
Assessment
Case Study
Diagram/Illustration
Primary Source
Teaching/Learning Strategy
Textbook
Author:
Alessandra Caravale
Alessia Bono
Andrea De Tommasi
Andrea Messina
Angela Vitale
Antonija Netolicki
Antonio Grasso
Antonio Sutera
Carlo Volpe
Caterina Mulè
Claudio La Rocca
Daniele Tulone
Davide Silvestri
Eleonora Giovene di Girasole
Elisabetta Di Stefano
Erika Coco
Fabio Pagano
Federica Lamonaca
Filippo Gravagno
Francesca Piazza
Francesca Rita Cerami
Francesco Iacono Quarantino
Gabriela Del Rosario Abate
Gabriella Paolini
Giorgia Leoni
Giovanna Sedita
Giuseppe Bivona
Giusi Carioto
Giusy Pappalardo
Ilaria Vitellio
Lucia Piastra
Luisella Pavan-Woolfe
Maria Chiara Falcone
Maria Laura Scaduto
Massimo Clemente
Matteo Tedo Fici
Mirella Serlorenzi
Riccardo Pozzo
Rossella Mancini
Sabrina Tomassini
Salvatore Aurelio Bruno
Stefania Picciola
Stefan Luca Mangione
Susanna Gristina
Tiziana Bonsignore
Ugo Arioti
Vanessa Mantia
Vania Virgili
Vilislava Metodieva
Yoanna Yordanova
Date Added:
04/01/2021
Instructional Guide: The Food Chain Case
Unrestricted Use
CC BY
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Instructional guide for educators and program leaders to support lesson and activity planning during the State of Innovation Challenge 

Subject:
Environmental Science
Business and Communication
Career and Technical Education
Culinary Arts
Ecology
Forestry and Agriculture
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
Julia Reed
Date Added:
11/04/2020
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals
Conditional Remix & Share Permitted
CC BY-NC-SA
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This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

Subject:
Health, Medicine and Nursing
Culinary Arts
Nutrition
Material Type:
Textbook
Provider:
eCampusOntario
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
03/09/2020
LOS ALIMENTOS
Conditional Remix & Share Permitted
CC BY-NC-SA
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la descripción de los alimentos es para visualizar su importancia, especialmente, en Guatemala ya que no se da la debida importancia a este tema,  vital para el desarrollo del pais,  por las diferentes caracteristicas de los alimentos.

Subject:
Health, Medicine and Nursing
Information Science
Culinary Arts
Nutrition
Material Type:
Interactive
Lecture Notes
Student Guide
Author:
Silvia Hernández
Date Added:
02/20/2020
Meat Cutting and Processing for Food Service
Unrestricted Use
CC BY
Rating
0.0 stars

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. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
02/03/2021
Nasi Lemak
Unrestricted Use
CC BY
Rating
0.0 stars

Nasi lemak is a Malay fragrant rice dish cooked in coconut milk and pandan leaf. It is commonly found in Malaysia, where it is considered the national dish; it is also popular in neighbouring areas such as Singapore; Brunei, and Southern Thailand. 

Subject:
Culinary Arts
Material Type:
Module
Author:
Halim Jamal
Date Added:
05/17/2018
Understanding Ingredients for the Canadian Baker
Unrestricted Use
CC BY
Rating
0.0 stars

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.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
02/10/2021
Understanding the “General Principles of Food Hygiene” (including GHP and HACCP) published in 2020 by Codex Alimentarius, and its applications on food industry and catering in Taiwan
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

The Codex Alimentarius published a new version of ‘’General Principles of Food Hygiene’’ in November 2020. The series of the document has been critical for countries/organizations to develop and revise their food regulations/certifications. Thus, the new release will trigger revisions on food regulations/certifications.

We translated ‘’General Principles of Food Hygiene’’ and added food regulations and GHP/HACCP examples from Taiwan to this book. Therefore, it could be a nice stepping stone to understand food regulations and the food industry in Taiwan.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
Chia-Ho Hsu
I-Yuan Chiang
Meng-Yu Lin
Date Added:
11/17/2021
Volume Open Access "I Bacini Culturali e la progettazione sociale orientata all’Heritage-Making, tra Politiche giovanili, Innovazione sociale, Diversità culturale"
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

Il volume rappresenta la tappa finale della prima stagione di implementazione del Progetto ABACUS (giugno 2019 - settembre 2020), sostenuta dal finanziamento pubblico garantito dalla Regione Siciliana e dalla Presidenza del Consiglio dei Ministri. In tal senso, la pubblicazione raccoglie sia una sezione di materiali di discussione critica sul percorso progettuale e sui primi esiti maturati, sia una ricca parte di contributi tematici offerti da referenti istituzionali, studiosi ed esperti, docenti accademici e ricercatori, professionisti e rappresentanti di organismi del Terzo settore Sono state così affrontate ed esaminate differenti tematiche e problematiche socio-culturali e socio-economiche, e prospettive e approcci metodologico-operativi tra loro affini e convergenti, che si sviluppano a cavallo delle politiche sociali, giovanili e culturali, della progettazione sociale e culturale, dell'innovazione sociale e della diversità culturale, in differenti contesti socio-territoriali siciliani e italiani, con una particolare attenzione per quelle iniziative che rappresentano casi paradigmatici in cui le istanze istituzionali, della ricerca, dell'educazione e della formazione si incontrano con le aspettative dei pubblici differenziati e, specialmente, delle giovani generazioni, anche sull'orizzonte della innovazione dell'occupazione giovanile.

Subject:
Arts and Humanities
World Cultures
Business and Communication
Career and Technical Education
Culinary Arts
Education
History
Law
Life Science
Social Science
Anthropology
Cultural Geography
Social Work
Sociology
Material Type:
Textbook
Author:
Alessandra Caravale
Alessia Bono
Andrea De Tommasi
Andrea Messina
Angela Vitale
Antonija Netolicki
Antonio Grasso
Antonio Sutera
Carlo Volpe
Caterina Mulè
Claudio La Rocca
Daniele Tulone
Davide Silvestri
Eleonora Giovene di Girasole
Elisabetta Di Stefano
Erika Coco
Fabio Pagano
Federica Lamonaca
Filippo Gravagno
Francesca Piazza
Francesca Rita Cerami
Francesco Iacono Quarantino
Gabriela Del Rosario Abate
Gabriella Paolini
Giorgia Leoni
Giovanna Sedita
Giuseppe Bivona
Giusi Carioto
Giusy Pappalardo
Ilaria Vitellio
Lucia Piastra
Luisella Pavan-Woolfe
Maria Chiara Falcone
Maria Laura Scaduto
Massimo Clemente
Matteo Tedo Fici
Mirella Serlorenzi
Riccardo Pozzo
Rossella Mancini
Sabrina Tomassini
Salvatore Aurelio Bruno
Stefania Picciola
Stefan Luca Mangione
Susanna Gristina
Tiziana Bonsignore
Ugo Arioti
Vanessa Mantia
Vania Virgili
Vilislava Metodieva
Yoanna Yordanova
Date Added:
03/01/2021