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Applied Math for Food Service
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CC BY
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NSCC MATH 1020

Short Description:
Applied Math for Food Service is an adapted open textbook created by Amy Savoury. This new open textbook remixes content from two open textbooks published by BC Campus under CC BY licences: Basic Kitchen & Food Service Management by The BC Cook Articulation Committee, and Math for Trades by Chad Flinn and Mark Overgaard.

Word Count: 26676

ISBN: 978-1-990641-68-8

(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.)

Subject:
Career and Technical Education
Culinary Arts
Mathematics
Measurement and Data
Material Type:
Textbook
Provider:
NSCC
Date Added:
07/01/2021
Bakers
Unrestricted Use
CC BY
Rating
0.0 stars

Bakers: also referred to as dough mixer, micer, or pastry chef.

What they do:
Mix and bake ingredients to produce breads, rolls, cookies, cakes, pies, pastries, or other baked goods.

On the job, you would:
Check products for quality, and identify damaged or expired goods.
Set oven temperatures, and place items into hot ovens for baking.
Combine measured ingredients in bowls of mixing, blending, or cooking machinery.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Reading
Date Added:
12/05/2022
Basic Kitchen and Food Service Management
Unrestricted Use
CC BY
Rating
0.0 stars

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: 35600

ISBN: 978-1-989623-01-5

(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:
09/04/2015
Basic Kitchen and Food Service Management
Unrestricted Use
CC BY
Rating
0.0 stars

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 Kitchen and Food Service Management
Unrestricted Use
CC BY
Rating
0.0 stars

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: 35480

ISBN: 978-1-998755-06-6

(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:
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
Cheese Making Technology e-Book
Only Sharing Permitted
CC BY-NC-ND
Rating
0.0 stars

Word Count: 53340

(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:
Agriculture
Applied Science
Career and Technical Education
Culinary Arts
Engineering
Material Type:
Textbook
Author:
Arthur Hill
Mary Ann Ferrer
Date Added:
01/01/2021
Chemistry of Food and Cooking
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

GS105B

Short Description:
This textbook presents introductory chemistry within the framework of food and cooking for a one-term general education course for non-science majors.

Long Description:
This textbook presents introductory chemistry within the framework of food and cooking for a one-term general education course for non-science majors.

Word Count: 47436

(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
Chemistry
Culinary Arts
Physical Science
Material Type:
Textbook
Provider:
MHCC
Date Added:
03/25/2022
Exploring Indigenous Foods & Food Sovereignty
Only Sharing Permitted
CC BY-NC-ND
Rating
0.0 stars

Short Description:
This OER examines food sovereignty and food experiences in Haudenosaunee communities, to explore ways of upholding our Haudenosaunee responsibilities to the land and enhancing the local practice of food sovereignty. Research findings revealed that local education about food sovereignty, Indigenous foods, and practices must be achieved, to promote these concepts in the lives of Six Nations of the Grand River community members.

Long Description:
Our research, based in Six Nations of the Grand River, examines food sovereignty and food experiences in Haudenosaunee communities, to explore ways of upholding our Haudenosaunee responsibilities to the land and enhancing the local practice of food sovereignty. The goal is to increase the access to and transmission of knowledge, so that more people to engage in food sovereignty. Haudenosaunee peoples with traditional knowledge, extensive community experience, and interests in food and culture were interviewed. Additionally, community members were surveyed to further understand what the needs of community are and what the community wishes to know about traditional foods and food sovereignty, in order to achieve a wholesome understanding and application of our ancestral knowledge. Interviews were audio recorded, transcribed, and analyzed. Analysis characterized knowledge and knowledge transmission, community, sharing, self-determination, access to traditional foods, co-existence with the natural world, connection to culture and identity, health, and food systems. These are all interwoven pieces that make up food sovereignty. Our findings produced the overall recommendation that local education about food sovereignty, Indigenous foods, and practices must be achieved, to promote these concepts in the lives of Six Nations members.

Keywords: Indigenous foods, food sovereignty, traditional knowledge, traditional foods, sustainable self-determination, food systems.

Word Count: 6223

ISBN: 978-0-9939046-0-8

(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.)

Subject:
Career and Technical Education
Culinary Arts
Environmental Studies
Ethnic Studies
Social Science
Material Type:
Textbook
Date Added:
01/26/2024
Food Labelling
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

NSCC Edition

Short Description:
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.

Long Description:
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.

Word Count: 3241

ISBN: 978-1-990641-85-5

(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:
NSCC
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
10/25/2021
Food Product Development
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

Short Description:
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.

Long Description:
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.

Word Count: 112920

(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:
Applied Science
Architecture and Design
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
Iowa State University
Date Added:
08/01/2021
Food Product Development Lab Manual
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

Short Description:
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.

Long Description:
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.

Word Count: 29611

(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:
Applied Science
Architecture and Design
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
Iowa State University
Date Added:
08/01/2021
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: 14532

ISBN: 978-1-7753524-6-4

(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:
05/15/2015
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 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: 14360

ISBN: 978-1-998755-12-7

(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.)

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

Short Description:
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.

Long Description:
What is food? A thing we eat, a creator of cultures, an all-encompassing system? An object, a process, a way of understanding ourselves? A focus of transdisciplinary practice and study? A subject through which to reimagine ‘study’ and ‘practice’ altogether?

This book aims to help students address these and other questions, providing perspectives and insights about numerous themes, while also opening up possibilities for ongoing exploration. It is also intended as a pedagogical tool with which to probe and transcend disciplinary boundaries, so that the stuff and significance of food itself might become starting points for learning and conducting research.

The three Ms in the book’s subtitle—matter, meaning, movement—are a way of underscoring food’s pluralist nature. It is evidently stuff that we eat, but it is equally stuff that we use to symbolize other parts of human existence—as well as stuff that we load with discourse and ideas. Moreover, as evidenced by the ways in which we transport edible things around the globe, process and transform them, and insert them into contexts from finance to fashion, food moves.

As you use this book, perhaps a transformed sense of food, food culture, and food systems will emerge—along with a new sense of your own place and role within them. Perhaps a particular method or practice from one of the chapters will resonate with a poem or illustration, helping to illuminate a scrap of theory you have struggled to apprehend. Perhaps a perception of how agriculture and economics and identity are linked will start to form in your consciousness, motivating you to take part in activism or art-making. Perhaps you will be inspired to draft a contribution to the second, third, or multi-volume edition of this book, and you will become a future editor of Food Studies, or a teacher of new learners. And then, together, perhaps we will all acquire an understanding of food that becomes, over time, as lively, intersubjective, and complex as this wonderful subject itself.

Word Count: 162816

ISBN: 9781778060311

(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:
Food Studies Press
Author:
Amanda Di Battista
David Szanto
Irena Knezevic
Date Added:
02/28/2022
Food & Water Security
Unrestricted Use
CC BY
Rating
0.0 stars

Short Description:
Drawing upon the food security literature and current events in the media, this survey course will encourage learners to build a new understanding of food security, water shortages in agricultural production, and climate change challenges in agriculture. We will introduce policy tools and case studies illustrating the effects that climate change has on agriculture which will be useful and applicable to individual cross-disciplinary learning.

Long Description:
Food security is one of the most pressing dilemmas of our time. Around the globe, approximately 2 billion people experience some form of food deprivation each day. One in ten people suffer from some form of food insecurity in Canada. This has led scholars to question why food insecurity exists in an ostensibly food secure country. The literature on food security and climate change has also grown exponentially over the past several decades in large part as a response to world events such as the Green Revolution and other forms of industrial agricultural development since the 1970s. Despite the advances in research and technology, we still possess inadequate knowledge of the dynamics causing the onset of food insecurity, and significant disagreement persists among scholars concerning the best way to ameliorate food insecurity.

Drawing upon the food security literature and current events in the media, this survey course will encourage learners to build a new understanding of food security, water shortages in agricultural production, and climate change challenges in agriculture. We will introduce policy tools and case studies illustrating the effects that climate change has on agriculture which will be useful and applicable to individual cross-disciplinary learning.

This course is part of the Adaptation Learning Network led by the Resilience by Design Lab at Royal Roads University. The project is supported by the Climate Action Secretariat of the BC Ministry of Environment & Climate Change Strategy and Natural Resources Canada through its Building Regional Adaptation Capacity and Expertise (BRACE) program. The BRACE program works with Canadian provinces to support training activities that help build skills and expertise on climate adaptation and resilience.

Word Count: 19025

(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:
Atmospheric Science
Career and Technical Education
Culinary Arts
Environmental Studies
Hydrology
Physical Science
Material Type:
Textbook
Author:
Dr Joanne Taylor
Date Added:
03/11/2022
Foodtrepreneurship
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating
0.0 stars

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
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
College of DuPage
Author:
Christine Kickles
Nancy Carey
Date Added:
05/04/2022