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/

Short Description:
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 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.

Long Description:
Human Resources in the Food Service 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 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: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Basic Kitchen and Food Service Management Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 21099

ISBN: 978-1-7753524-8-8

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
This first and only university textbook of human security, intended as an introductory text from senior undergraduate level up, and includes chapters by 24 authors that encompass the full spectrum of disciplines contributing to the human security field. It is based on the four-pillar model of socio-political security, economic security, environmental security and health security. The chapters include learning outcomes, extension activities, and suggested readings; a comprehensive glossary lists key terms used throughout the book. This textbook can be used in courses on international studies and relations, political studies, history, human geography, anthropology and human ecology, futures studies, applied social studies, public health, and more.

Long Description:
This first and only university textbook of human security is intended as an introductory text from senior undergraduate level up, to be used in courses on international studies and relations, political studies, history, human geography, anthropology and human ecology, futures studies, applied social studies, public health, and other fields.

Its second, thoroughly revised and updated edition will represent again in a coherent fashion the field of human security and will set it apart from more traditional models of security. Its approach is again deliberately multidisciplinary and transcultural. In addition to a thorough overview of the human security concept, the chapters address problems and opportunities in international law, politics, international relations, human ecology, ethics, law enforcement, development aid, human rights, and public health. The reader is also introduced to specific human security regimes that address human rights violations, peace building and conflict resolution, as well as global environmental governance.

The book encourages a vision of the future that acknowledges the certainty of change, extrapolates significant current trends, and questions the values, beliefs and ideals that tend to inform some dominant notions of development. Because of its transdisciplinary approach, the book will appeal to a very wide range of interests at the post-secondary/tertiary level. It will be of particular interest to undergraduate and graduate students and researchers, and also to educators from various disciplines in the natural sciences, social sciences, and humanities.

Word Count: 304560

ISBN: 978-1-77420-077-3

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Ice cream has a long history as a popular dairy food item. It has evolved from a product that was manually-produced at home to one which is now widely available in artisanal shops, ice cream parlours and convenience and grocery stores.

This eBook was developed and is continually maintained by:

Professor H. Douglas Goff
University of Guelph, Canada

Prof. Goff has been a faculty member in the Department of Food Science since 1987, conducting ice cream and dairy science research and teaching ice cream and dairy science courses. He received his B.Sc. (Agr.) degree in Dairy Science from the University of Guelph in 1982, his M.Sc. degree in Dairy Science from Cornell University, Ithaca, NY, in 1984, and his Ph.D. in Food Science in 1987, also from Cornell University.

I hope you find this site useful as a reference, or for teaching or training purposes. If you do use information from this site, please cite your source as Goff, H. Douglas. 2021. Ice Cream Technology eBook, Dairy Education eBook Series, University of Guelph, Canada.

Word Count: 22124

(Note: This resource's metadata has been created automatically as part of a bulk import process by reformatting and/or combining the information that the author initially provided. As a result, there may be errors in formatting.)

Instructional guide for educators and program leaders to support lesson and activity planning during the State of Innovation Challenge 

Short Description:
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.

Word Count: 9277

(Note: This resource's metadata has been created automatically as part of a bulk import process by reformatting and/or combining the information that the author initially provided. As a result, there may be errors in formatting.)

Word Count: 74931

Included H5P activities: 45

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

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.

Short Description:
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.

Long Description:
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.

Meat Cutting and Processing for Food Service 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.

Word Count: 20994

ISBN: 978-1-989623-09-1

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
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.

Long Description:
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.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Basic Kitchen and Food Service Management

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Word Count: 14359

ISBN: 978-1-7753524-3-3

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

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. 

Career videos show the types of work in which individuals employed in a career field, cluster or pathway are engaged. Nebraska Career Education, in cooperation with the Nebraska Departments of Labor and Economic Development, offers an array of virtual career tours of Nebraska-based businesses and industries. Discussion guides for the teacher and viewing guides for students have been developed for each career tour. These virtual industry tours provide a unique opportunity to get a glimpse inside Nebraska-based industries without leaving the classroom. Interviews, tours of the business environment and “pop-up” information and statistics on job markets, salaries, and educational requirements are part of each career cluster’s videos.

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 143844

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). In June 2023, Unit 2 (Nutrition Science and Information Literacy) was significantly updated along with the ancillary materials for Unit 2. The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 159133

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). In June 2023, Unit 2 (Nutrition Science and Information Literacy) was significantly updated along with the ancillary materials for Unit 2. The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 157331

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

v. 2.0

Short Description:
This book is designed as an Open Education Resource (OER) for introductory nutrition courses and has been adopted for use in high schools and colleges. Topics covered include basic nutrition and metabolism, information literacy, body weight and health, nutrition across life stages, dietary supplements, an in-depth look at each of the macronutrients, and major functions of vitamins and minerals. The second edition of Nutrition: Science and Everyday Application was released in August 2022. The second edition includes a fully revised Unit 7 (Body Weight and Health) and minor revisions to Unit 10 (Nutrition and Physical Activity). The remainder of the OER and the accompanying ancillary materials are the same as the first edition, originally published in December 2020.

Word Count: 145510

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
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.

Long Description:
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.

Other books in the series include: Basic Kitchen and Food Service Management Food Safety, Sanitation, and Personal Hygiene Human Resources in the Food Service and Hospitality Industry Meat Cutting and Processing for Food Service Modern Pastry and Plated Desserts Understanding Ingredients for the Canadian Baker Working in the Food Service Industry Workplace Safety in the Food Service Industry

The series has been developed collaboratively with participation from public and private postsecondary institutions.

Word Count: 17007

ISBN: 978-1-989623-07-7

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)

Short Description:
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.

Long Description:
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.

Other books in the series include: Basic Kitchen and Food Service Management Food Safety, Sanitation, and Personal Hygiene Human Resources in the Food Service and Hospitality Industry Meat Cutting and Processing for Food Service Modern Pastry and Plated Desserts Understanding Ingredients for the Canadian Baker Working in the Food Service Industry Workplace Safety in the Food Service Industry

The series has been developed collaboratively with participation from public and private postsecondary institutions.

Word Count: 16628

ISBN: 978-1-998755-34-9

(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)