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  • BC Cook Articulation Committee and The BC Cook Articulation Committee
Basic Kitchen and Food Service Management
Unrestricted Use
CC BY
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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:
Culinary Arts
Material Type:
Textbook
Author:
The BC Cook Articulation Committee
Date Added:
05/13/2020
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
Rating
0.0 stars

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.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
The Bc Cook Articulation Committee
Date Added:
05/13/2020
Human Resources in the Food Service and Hospitality Industry
Unrestricted Use
CC BY
Rating
0.0 stars

Human Resources in the Food Services and Hospitality 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.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
BC Cook Articulation Committee and The BC Cook Articulation Committee
Date Added:
04/23/2019
Meat Cutting and Processing for Food Service
Unrestricted Use
CC BY
Rating
0.0 stars

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
The BC Cook Articulation Committee
Date Added:
05/13/2020
Modern Pastry and Plated Dessert Techniques
Unrestricted Use
CC BY
Rating
0.0 stars

Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills.

Subject:
Career and Technical Education
Material Type:
Textbook
Provider:
BCcampus
Provider Set:
BCcampus Open Textbooks
Author:
BC Cook Articulation Committee
Date Added:
01/01/2015
Working in the Food Service Industry
Unrestricted Use
CC BY
Rating
0.0 stars

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.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
The BC Cook Articulation Committee
Date Added:
04/23/2019
Workplace Safety in the Food Service Industry
Unrestricted Use
CC BY
Rating
0.0 stars

Workplace Safety in the Food Service 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. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workforce, or working in the foodservice industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury.

Includes:

WorkSafeBC Regulations in the Workplace
Orientation and Training for Safety: An Essential Step
Roles and Responsibilities
Compensation and Benefits
Workplace Hazards
Labels
Warning Symbols (WHMIS 1988)
Precautions When Using Hazardous Materials
Emergency Procedures
Workplace Safety Procedures

Subject:
Culinary Arts
Human Services and Hospitality
Material Type:
Textbook
Author:
The Bc Cook Articulation Committee
Date Added:
12/11/2020