Modern Pastry and Plated Dessert Techniques Author(s): The BC Cook Articulation Committee, go2HR Updated: Jan 16, 2020 Description: 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. Accessible Supplementary materials

Working in the Food Service Industry Author(s): The BC Cook Articulation Committee, go2HR Updated: Sep 3, 2019 Description: Workplace Safety in the Foodservice 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. Workplace Safety covers British Columbia le...[more] Adopted Accessible Supplementary materials

Meat Cutting and Processing for Food Service Author(s): go2HR, The BC Cook Articulation Committee Updated: Jul 23, 2019 Description: 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 of 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 cutter...[more] Accessible Supplementary materials

Understanding Ingredients for the Canadian Baker Author(s): The BC Cook Articulation Committee, go2HR Updated: Jul 17, 2019 Description: This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients for the Canadian Baker 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 Coo...[more] Accessible Supplementary materials

Food Safety, Sanitation, and Personal Hygiene Author(s): The BC Cook Articulation Committee, go2HR Updated: Jun 26, 2019 Description: 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. Other books in the series include: Bas...[more] Adopted Accessible Supplementary materials

Basic Kitchen and Food Service Management Author(s): go2HR, The BC Cook Articulation Committee Updated: Jun 24, 2019 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. Adopted Accessible Supplementary materials

Essential Skills Companion Kit for Culinary Arts Trades Training Author(s): Marlin Ratch, Francesca de Bastiani, Shelby Desjarlais, Chef Andrew George, Chef Nathan Hyam, Chef Chris Monkman, Jason Forseth Updated: Jun 17, 2019 Description: 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. Supplementary materials

Nutrition and Labelling for the Canadian Baker Author(s): The BC Cook Articulation Committee, go2HR Updated: Mar 28, 2019 Description: This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food ser...[more] Accessible Supplementary materials