Short Description:
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.

Long Description:
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.

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 Basic Kitchen and Food Service Management

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

Word Count: 41475

ISBN: 978-1-7753524-5-7

(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 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.

Long Description:
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.

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 Basic Kitchen and Food Service Management

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

Word Count: 40570

(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.)

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.

High School students will learn more about vitamins & minerals in the body and why they are essential. They will also analyze the effects of the different types of vitamins & minerals and the purpose of varying types.

The main content covered in this unit includes the Structure and Function of the biological molecules, the energy flow and the nutrients, Nutritional Facts Labels, and the My Plate concept. Proteins, nucleic acids, polysaccharides in carbohydrates are considered macromolecules, and the lipid molecules are considered as biomolecules. For clarity purposes, proteins, nucleic acids, carbohydrates, and fats will be referred to as “biological molecules” throughout the unit. The history of studying these biological molecules dates back to the early 19th century. British physician-chemist, William Prout (1785-1850) was the first to classify “foodstuffs or ingredients of life into saccharinous (carbohydrates), oleaginous (fats), and albuminous (proteins)” and urged that “a satisfactory diet should include carbohydrates, fats, protein, and water”3. Carl Schmidt coined the term “carbohydrates” in 1844.

Students will learn about where different types of food come from, why nutrition is important, and how to grow their own food. Students will also learn the basic conditions required for plants to grow, and the importance of human action in maintaining the availability of these conditions.

A full evaluation style lesson plan on white stock including a written assignment, video link, terms and activities to build the lesson.

Short Description:
Working in the Food Service Industry 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, Baker, and Meat Cutter 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.Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Long Description:
Working in the Food Service Industry 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, Baker, and Meat Cutter 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.

Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Basic Kitchen and Food Service Management 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: 49384

(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.)

Short Description:
Working in the Food Service Industry 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, Baker, and Meat Cutter 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.Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Long Description:
Working in the Food Service Industry 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, Baker, and Meat Cutter 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.

Working in the Food Service Industry covers B.C. legislation and regulations for employment standards, as well as an overview of the “soft skills” of communication, conflict resolution, teamwork, and career planning.

Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Basic Kitchen and Food Service Management 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: 50948

ISBN: 978-1-989623-05-3

(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.)

Short Description:
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.

Long Description:
Workplace Safety in the Foodservice 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.

Workplace Safety covers British Columbia legislation and regulations for workplace safety, as well as an overview of general safety practices in commercial kitchens and other workplaces in the foodservice industry.

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

Word Count: 12503

ISBN: 978-1-989623-03-9

(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.)

Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.

Öğretmen, öğrencilerine yörelerinin yemeklerinin neler olduğunu anlatan videolar izlettirir. Peruhi, Safranbolu yöresinin yemeğidir. Birlikte elde edilen hamur merdane ile açılır ve öğrenerek ve yaşayarak doldurulur. öğretmenin rehberliğinde pişirilir

برنامج زرياب لدراسة وتحليل المقامات الموسيقية العربية برنامج" زرياب 2 " يمكن الاستعانة به في تلقين المعارف و المفاهيم الخاصة بالمقامات الموسيقية العربية. وهو متعدد اللغات . يحتوي البرنامج على خمسة عشر درسا متكاملة و شاملة لأنشطة متنوعة تضم الشروح الخاصة بالسلم العربي – نماذج صوتية للاستماع - تمارين تقويمية لكل درس – ملخصات لجميع الدروس.