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.

A Cookery Book prepared by the participants of the Erasmus + project - Warmia-Masuria, Umbria, Dalmatia -flavours of regions.

In this video segment adapted from ZOOM, two solar cookers are tested against a control to see which can cook a "s'more" faster.

A cooking dictionary prepared by the participants of the Erasmus + project - Warmia-Masuria, Umbria, Dalmatia -flavours of regions.

Students learn about using renewable energy from the Sun for heating and cooking as they build and compare the performance of four solar cooker designs. They explore the concepts of insulation, reflection, absorption, conduction and convection.

Recipes Arugula and Fennel Salad with Dijon VinaigretteZucchini Fritters withCharmoula SauceRoasted Chicken with a Sweet Potato, Poblano GratinChocolate Chestnut Truffle Cake 

This is an activity about a very important ingredient in most baked goods - gluten! Why is gluten so important? Without it, there would be nothing to hold the gas that makes bread rise. Learners will experiment with different types of flour to get a feel for gluten, and discover why using different flours can lead to such different results in the kitchen.

Students will be introduced to a variety of cooking oils and examine their nutritional values, costs, and uses.

In this 7th grade humanities lesson, students practice tasting and seasoning ingredients while preparing bruschetta.

In this 8th grade humanities lesson, students stir-fry vegetables to prepare Vegetable Chow Mein. Using the same produce as the roasted vegetable lesson students further explore how cooking methods and seasonings flavor ingredients.

In this 8th grade humanities lesson, students roast fall vegetables and explore how roasting enhances flavor through caramelization. Students eat the roasted vegetables with a Middle Eastern Chermoula sauce and lavash.

In this 6th grade humanities lesson, students prepare frittata while they review the kitchen systems and skills they have learned during their fall rotation.

In this 7th grade humanities lesson, students prepare Ghanaian Black-Eyed Peas and examine the exchange of foods between Eurasia, Africa, and the Americas during the Columbian Exchange.

In this 6th grade humanities lesson, students complete the seed to table cycle by preparing sautéed greens and serving them over grains that have been grown in the Edible Schoolyard garden.

In this 7th grade life skills assessment, groups compete against each other to plan and prepare a menu with a set of secret ingredients.

In this 7th grade humanities lesson, students make vegetable sushi and explore how Japan’s geography has influenced its diet and culture.

In this 7th grade humanities lesson, students prepare a Middle Eastern meze platter using ingredients that represent the four climatic regions of the Arabian Peninsula.