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Basic Kitchen and Food Service Management
Unrestricted Use
CC BY
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Short Description:
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.

Long Description:
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.

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 Modern Pastry and Plated Dessert Techniques

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

Word Count: 34450

(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.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
09/04/2015
Basic Scientific Food Preparation Lab Manual
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Activity/Lab
Primary Source
Textbook
Provider:
Iowa State University
Author:
Iowa State University Department of Food Science and Human Nutrition
Date Added:
08/31/2023
Cooking Cookies with Solar Power
Read the Fine Print
Educational Use
Rating
0.0 stars

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

Subject:
Applied Science
Chemistry
Engineering
Physical Science
Physics
Technology
Material Type:
Activity/Lab
Provider:
PBS LearningMedia
Provider Set:
PBS Learning Media: Multimedia Resources for the Classroom and Professional Development
Author:
National Science Foundation
WGBH Educational Foundation
Date Added:
02/20/2004
Cooking with the Sun
Read the Fine Print
Educational Use
Rating
0.0 stars

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.

Subject:
Applied Science
Engineering
Physical Science
Physics
Material Type:
Activity/Lab
Provider:
TeachEngineering
Provider Set:
TeachEngineering
Author:
Denise Carlson
Geoffrey Hill
Jeff Lyng
Jessica Butterfield
Jessica Todd
Malinda Schaefer Zarske
Sabre Duren
Xochitl Zamora-Thompson
Date Added:
10/14/2015
Culture Tech
Conditional Remix & Share Permitted
CC BY-NC-SA
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This class is divided into a series of sections or "modules", each of which concentrates on a particular large technology-related topic in a cultural context. The class will start with a four-week module on Samurai Swords and Blacksmithing, followed by smaller units on Chinese Cooking, the Invention of Clocks, and Andean Weaving, and end with a four-week module on Automobiles and Engines. In addition, there will be a series of hands-on projects that tie theory and practice together. The class discussions range across anthropology, history, and individual development, emphasizing recurring themes, such as the interaction between technology and culture and the relation between "skill" knowledge and "craft" knowledge.

Culture Tech evolved from a more extensive, two-semester course which formed the centerpiece of the Integrated Studies Program at MIT.  For 13 years, ISP was an alternative first-year program combining humanities, physics, learning-by-doing, and weekly luncheons.  Culture Tech represents the core principles of ISP distilled into a 6-unit seminar. Although many collections of topics have been used over the years, the modules presented here are a representative sequence.

Subject:
Anthropology
Arts and Humanities
Career and Technical Education
Graphic Arts
Graphic Design
History
Social Science
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Aviles, Amilio
Rising, James
Date Added:
02/01/2003
D-Lab I: Development
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

D-Lab Development addresses issues of technological improvements at the micro level for developing countries—in particular, how the quality of life of low-income households can be improved by adaptation of low cost and sustainable technologies. Discussion of development issues as well as project implementation challenges are addressed through lectures, case studies, guest speakers and laboratory exercises. Students form project teams to partner with mostly local level organizations in developing countries, and formulate plans for an IAP site visit. (Previous field sites include Ghana, Brazil, Honduras and India.) Project team meetings focus on developing specific projects and include cultural, social, political, environmental and economic overviews of the countries and localities to be visited as well as an introduction to the local languages.

Subject:
Applied Science
Atmospheric Science
Cultural Geography
Economics
Engineering
Physical Science
Social Science
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Sanyal, Bishwapriya
Serrat, Victor Grau
Smith, Amy
Date Added:
09/01/2009
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
Rating
0.0 stars

Short Description:
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.

Long Description:
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: Basic Kitchen and Food Service Management 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 Modern Pastry and Plated Dessert Techniques

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

Word Count: 14379

(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.)

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Date Added:
05/15/2015
Food in American History
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns.

Subject:
Applied Science
Arts and Humanities
Atmospheric Science
Business and Communication
Career and Technical Education
Environmental Science
Environmental Studies
Health, Medicine and Nursing
History
Physical Science
U.S. History
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Zilberstein, Anya
Date Added:
09/01/2014
Four Course Gluten Free Meal
Unrestricted Use
CC BY
Rating
0.0 stars

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

Subject:
Culinary Arts
Material Type:
Activity/Lab
Author:
Melinda Casady
Date Added:
05/20/2021
Goodness Gracious! Great Balls of Gluten!
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

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.

Subject:
Chemistry
Physical Science
Material Type:
Activity/Lab
Provider:
Exploratorium
Author:
Don Rathjen
Exploratorium
National Science Foundation
The Exploratorium
Date Added:
10/31/2012
Kitchen Chemistry
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

This seminar is designed to be an experimental and hands-on approach to applied chemistry (as seen in cooking). Cooking may be the oldest and most widespread application of chemistry and recipes may be the oldest practical result of chemical research. We shall do some cooking experiments to illustrate some chemical principles, including extraction, denaturation, and phase changes.

Subject:
Chemistry
Physical Science
Material Type:
Full Course
Provider:
MIT
Provider Set:
MIT OpenCourseWare
Author:
Christie, Patricia
Date Added:
02/01/2009
Kitchen Humanities: Bruschetta
Conditional Remix & Share Permitted
CC BY-NC
Rating
0.0 stars

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

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Chow Mein
Conditional Remix & Share Permitted
CC BY-NC
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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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014
Kitchen Humanities: Fall Roasted Vegetables with Sauces
Conditional Remix & Share Permitted
CC BY-NC
Rating
0.0 stars

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.

Subject:
Arts and Humanities
Material Type:
Activity/Lab
Date Added:
02/19/2014