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#1: Why are Flamingos Pink?
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CC BY-NC-SA
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In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both. 

Subject:
Composition and Rhetoric
Culinary Arts
Health, Medicine and Nursing
Visual Arts
Material Type:
Lesson Plan
Author:
Wendee Mullikin
Date Added:
11/22/2019
#1: Why are Flamingos Pink?
Conditional Remix & Share Permitted
CC BY-NC-SA
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, We will learn about why flamingos are pink. Students have the opportunity to explore as a class or individually. With suggestions for different age groups. This resource has some activities to engage students with drawing, writing descriptions, or both. 

Subject:
Composition and Rhetoric
Culinary Arts
Health, Medicine and Nursing
Visual Arts
Material Type:
Unit of Study
Author:
Ana Bellido
Date Added:
01/05/2023
#1: Why are Flamingos Pink?
Unrestricted Use
CC BY
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In this Wonder of the DayR, we learn about why flamingos are pink. Students have the opportunity to explore the Wonder either as a class or individually. With suggestions for different age groups, Wonder #1 has an activity to engage students with drawing, writing description, or both. 

Subject:
Composition and Rhetoric
Culinary Arts
English Language Arts
Health, Medicine and Nursing
Visual Arts
Material Type:
Homework/Assignment
Lesson Plan
Reading
Author:
Julie Tastad
Date Added:
07/23/2020
Applied Math for Food Service
Unrestricted Use
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
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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
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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: 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

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.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Provider Set:
BCcampus Open Textbooks
Author:
BC Cook Articulation Committee
go2HR
Date Added:
09/27/2019
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
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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
Bite-Size Nutrition: Honey Roasted Sweet Potato Video
Only Sharing Permitted
CC BY-NC-ND
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 Charleston County School District Nutrition Services and the Green Heart Project are excited to be partnering this year for Harvest of the Month with their friends from The Bee Cause Project providing delicious honey. Enjoy this fun and easy demonstration of Roasted Sweet Potatoes with Honey and Cinnamon! Simple and delicious foods from Mother Nature are always a winner with your students!

Subject:
Agriculture
Biology
Culinary Arts
Education
Elementary Education
Environmental Science
Environmental Studies
Life Science
Nutrition
Material Type:
Teaching/Learning Strategy
Author:
The Bee Cause Project
Date Added:
12/04/2020
Carbohydrates
Conditional Remix & Share Permitted
CC BY-NC-SA
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High School students will learn more about carbohydrates in the body and why they are essential. They will also analyze the effects of surpluses and deficiencies in the body of carbohydrates and identify foods that carbohydrates can be found in.

Subject:
Culinary Arts
Nutrition
Material Type:
Activity/Lab
Lecture
Lesson Plan
Author:
Michelle Paxton
Date Added:
06/08/2023
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
Commercial Food Preparation: Local Cuisine
Unrestricted Use
CC BY
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0.0 stars

Employers in Saint Lucia and the region continue to lament that employees lack the skills to operate productively and efficiently at the workplace. The local cuisine of a country is one of its unique selling points (USP) which sets it apart from other places and attracts visitors. As a country whose economy depends heavily on tourism, it is imperative that visitors continue to sample the appetizing foods that Saint Lucia has been known to create, both those that they may be familiar with in their home country and those that are unfamiliar. In that regard, a course in Commercial Food Preparation with an emphasis on preparing delicacies using local produce and variation in preparing imported produce will equip hospitality workers with the skills, knowledge and competencies of how to prepare our local produce and other produce using our signature methods and techniques as well as cater to the pallet of people of different cultures. This is likely to foster longevity of the local cuisine and maintain a particular standard of preparing foods. Moreover, since the course can be taken by any nationality, it will be a medium to market the local cuisine internationally. Most importantly, it is hoped that the emphasis on local cuisine will encourage practicing and up-coming food preparation personnel to develop even more creative ways of preparing our local produce.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Full Course
Provider:
Commonwealth of Learning
Author:
TVET Unit: Ministry of Education Innovation Gender Relations and Sustainable Development of St. Lucia
Date Added:
09/01/2016
Create Your Own Salad Bar
Unrestricted Use
CC BY
Rating
0.0 stars

Students will design and arrange a salad bar intended for high school student consumers.  Students will demonstrate consideration for color, textures, nutritional values…and of course, what the students will actually eat.

Subject:
Culinary Arts
Material Type:
Homework/Assignment
Lesson
Author:
Heather Nelson
Date Added:
05/25/2023
Cupcake Challenge
Conditional Remix & Share Permitted
CC BY-NC
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Learners will compete with each other as a culminating project and assesment upon completing the baking unit. SWBAT:Prepare, portion, and bake cupcakesPrepare, and apply icing for decorationDevelop and execute a themeReflect on success/failures of their cupcakes

Subject:
Culinary Arts
Material Type:
Lesson Plan
Author:
Betsy Shingleton
Date Added:
12/04/2018