35 Nutrition Sciences
Food and Nutrition (NUT)
Culinary Arts Open Textbook Series∗
Series of ten open textbooks developed by the BC Cook Articulation Committee 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.
Suggested for:
NUT 2110 Management of Food Services and Enterprises I
NUT 2510 Gestion des services et des entreprises alimentaires I
NUT 2125 Management of Food Services and Enterprises II
NUT 2525 Gestion des services et des entreprises alimentaires II
NUT 3506 Alimentation des collectivités
NUT 3511 Stage en gestion des services alimentaires
Basic Kitchen and Foo Service Management
2015
Licence: CC BY 4.0
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.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Glossary
Food Safety, Sanitation, and Personal Hygiene
2015
Licence: CC BY 4.0
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.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key takeaways, activities, and key terms
Human Resources in the Food Service and Hospitality Industry
2015
Licence: CC BY 4.0
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.
Formats: Pressbooks webbook, EPUB, and PDF
Includes: Key terms
Review: B.C. Open Collection – eCampusOntario Open Library
Meat Cutting and Processing for Food Service
2015
Licence: CC BY 4.0
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