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  • Culinary Arts
Basic Kitchen and Food Service Management
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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
CULA 219 Syllabus: Meat Identification and Fabrication
Conditional Remix & Share Permitted
CC BY-NC-SA
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Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 219 Syllabus: Meat Identification and Fabrication
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating

Syllabus written by Chef Marshall Welsh for CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 221 Syllabus: Fruits, Vegetables and Farinaceous Products
Conditional Remix & Share Permitted
CC BY-NC-SA
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CULA 221 Syllabus created by Chef Marcelle Bienvenu for the course on fruits, vegetables, and farinaceous products at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 241 Sophomore Internship
Conditional Remix & Share Permitted
CC BY-NC
Rating

The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment; (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time; (4) provide a structured system for strengthening and assuring assimilation of the their new organization culture; (5) increase the number and diversity of successful internship experiences; (6) increase intern-workplace collaboration; and overall, (7) increase the potential for academic success.

Subject:
Culinary Arts
Material Type:
Homework/Assignment
Lecture Notes
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 442: Restaurant Design: Concept to Customer
Conditional Remix & Share Permitted
CC BY-NC-SA
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This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant. Part one: evaluating the marketplace comprises chapter one through six concerning the city, who lives there, what competitive forces exist, the market segments that would enjoy a particular concept, and how one positions themselves in a marketplace.Part 2: From Concept to Marketplace comprises chapters seven through eleven. Once the marketplace itself, potential consumers, and competitive force evaluations occur, the operation focuses on defining market segments and positioning strategy, and developing a marketing plan that speaks to customers who best fit their business model.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
William Thibodeaux
Date Added:
01/06/2021
CULA 480: Crisis Management: Analysis, Evaluation, Creation
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating

This material supports a special topics course on crisis management addressing operational reality the hospitality industry confronts because of the coronavirus pandemic and other crises. This course integrates risk management and crisis phase literature into the analysis of a hospitality operation to increase its chances for survival. It covers the analysis, clear communication, and focused decision making to proceed to the crisis resolution stage. 

Subject:
Culinary Arts
Material Type:
Textbook
Author:
William Thibodeaux
Date Added:
01/06/2021
Chemistry of Cooking
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating

People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.

Reviews available here: https://open.umn.edu/opentextbooks/textbooks/chemistry-of-cooking

Subject:
Culinary Arts
Chemistry
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016
Culinary Foundations
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating

Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners as an exemplar, ("the table arts") are sometimes referred to as a culinary art.
Expert chefs are required to have knowledge of food science, nutrition, and diet and are
responsible for preparing meals that are as pleasing to the eye as they are to the palate.

This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
Essential Skills Companion Kit for Culinary Arts Trades Training
Unrestricted Use
CC BY
Rating

The Essential Skills Companion Kit to Culinary Arts Trades Training was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students are required to know during their training. The Content Experts provided the Curriculum Development Team with themes and the curriculum was created to practice Essential Skills such as Reading Text, Document Use, Thinking Skills, Oral Communication and Working with Others.

-sandwich station duties
-breakfast station duties
-salad bar station duties
-fry station duties
-grill station d\uties

Subject:
Culinary Arts
Material Type:
Activity/Lab
Assessment
Author:
Chef Andrew George
Chef Chris Monkman
Chef Nathan Hyam
Francesca De Bastiani
Francesca De Bastiani Sheldesjarlais Chef Andrew George Chef Nathan Hyam Chef Chris Monkman Jason Forseth
Jason Forseth
Marlin Ratch
Date Added:
04/30/2019
Flavors of the Saucier: Stocks, Sauces, and Soups
Conditional Remix & Share Permitted
CC BY-NC-SA
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Preface: With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.

This text was written by Chef Amelie Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
Food Safety Knowledge Network Basic Level Requirements
Unrestricted Use
CC BY
Rating

1 Food Safety: Introduction to Personal Hygiene
2 Food Safety: Introduction to Water Quality
3 Food Safety: Introduction to Product Contamination Control
4 Food Safety: Introduction to Pest Control
5 Food Safety: Introduction to Control of Food Hazards- General and Specific
6 Food Safety: Introduction to Control of Food Hazards- Allergens
7 Food Safety: Introduction to Incident Management

Subject:
Culinary Arts
Material Type:
Textbook
Author:
Food Safety Knowledge Network
Date Added:
12/11/2020
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
Rating

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
Foundational Cooking Methods
Unrestricted Use
CC BY
Rating

Approximately 55 short videos (approximately 2-5 minutes each) where each of the foundational cooking methods or principles typically covered in a theory class are demonstrated.

Foundational Cooking Methods with Michael Frigm was made possible by the Academic Senate for California Community Colleges. Additional support is provided by Cosumnes River College and the Los Rios Community College District

This work is licensed under a Creative Commons Attribution 4.0 International License.

Peer Reviewer Note: Wood cutting boards and tools were used in these videos to provide contrast and better show detail, in a commercial setting, wood is not typically used. In these videos the host wore a watch, depending on your local health department regulations this may or may not be allowed.

Files available here: https://drive.google.com/drive/folders/1us8Vp4HVPHe6LGelc968faIICpVokbeu

Subject:
Culinary Arts
Material Type:
Diagram/Illustration
Author:
Culinary Arts Management at Cosumnes River College
Michael Frigm
Date Added:
07/09/2020
Fruits, Vegetables, & Farinaceous Products
Conditional Remix & Share Permitted
CC BY-NC-SA
Rating

This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021