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CULA 219 Syllabus: Meat Identification and Fabrication
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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 221 Syllabus: Fruits, Vegetables and Farinaceous Products
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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
Chemistry of Cooking
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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
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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
Flavors of the Saucier: Stocks, Sauces, and Soups
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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
Fruits, Vegetables, & Farinaceous Products
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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
Garde Manger: A guide to the cold kitchen
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Preface: "The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef. First, learn the old then redefine the new."

This text was created for CULA 230: Garde Manger 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
Marshall Welsh
Date Added:
03/11/2021
Human Resources in the Food Service and Hospitality Industry
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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
Introduction to Baking and Pastries
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This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.

Subject:
Culinary Arts
Material Type:
Textbook
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
Introduction to Tourism and Hospitality in BC
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This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first year college and university audience in mind. It is a collaborative work with input from educators, industry leaders, employers, and past graduates of BC’s tourism and hospitality management programs. All chapters have been reviewed by experts in the field. Each chapter is organized thematically moving from a global, then national, and finally provincial context. Chapters contain "Spotlight On" boxes that highlight an organization, business, or other key component and "Take a Closer Look" features that encourage further reading on particular subjects. Key terms, exercises and case studies can be found at the end of each chapter.

Reviews available here: https://open.umn.edu/opentextbooks/textbooks/introduction-to-tourism-and-hospitality-in-bc

Subject:
Career and Technical Education
Material Type:
Textbook
Provider:
BCcampus
Provider Set:
BCcampus Open Textbooks
Author:
Donna Owens
Don Webster
Eugene Thomlinson
Geoffrey Bird
Griff Tripp
Heather Knowles
Keith Henry
Kelly Glazer
Lynda Robinson
Micki McCartney
Morgan Westcott
Peter Briscoe
Ray Freeman
Rebecca Wilson-Mah
Terry Hood
Date Added:
01/01/2015
Meat Identification and Fabrication
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Preface: The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

This text was written by Chef Marshall Welsh CEC® Emeritus for the CULA 219 course 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
Marshall Welsh
Date Added:
03/11/2021
Modern Pastry and Plated Dessert Techniques
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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
Monthly Retail Trade and Food Services
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Public Domain
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This data is supplied by the US Census Bureau. The simple home page offers statistics on sales, e-commerce retail sales, retail inventories, and historical retail trade. The data has been released monthly since 1951. There are links to related surveys.

Subject:
Business and Communication
Marketing
Material Type:
Data Set
Author:
U.S. Government
Date Added:
01/04/2019
Pop-up Retail Strategies in an Omnichannel Context
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Pop-up shops are temporary stores that “pop up” for a few days or months. They are a new form of retail operations that have gained popularity in the past decade. Retailers and brands of all sizes have implemented pop-up shops – from global and national retail chains, to small independent stores and even e-commerce pure players – that have positioned these initiatives as a marketing & communication tool, as incubators to test a market and/or new products, or as inventory liquidation venues. Pop-up shops have also been established as a solution for revitalizing communities where significant storefront vacancies exist.

Subject:
Business and Communication
Material Type:
Textbook
Provider:
Ryerson University
Author:
Gay Stephenson
Hong Yu
Ken Wong
Pauline Larsen
Sean Sedlezky
Tony Hernandez
Date Added:
04/24/2019