Browse by Subject Area
Our shared collection with BCcampus breaks down resources by subject area. You can also filter by ancillaries, accessibility criteria, review or adoption status, as you search for the best fit in your courses. We’re always here to help if you’re not sure where to start.
You can also browse a growing collection of Made-in-Manitoba resources by visiting our PressbooksEDU catalogue.
Browse by Subject Area
Our shared collection with BCcampus breaks down resources by subject area. You can also filter by ancillaries, accessibility criteria, review or adoption status, as you search for the best fit in your courses. We’re always here to help if you’re not sure where to start.
You can also browse a growing collection of Made-in-Manitoba resources by visiting our PressbooksEDU catalogue.
Results: 42
Filtered by Subject: Trades
Nutrition and Labelling for the Canadian Baker
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 labelli...[more]
Modern Pastry and Plated Dessert Techniques
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 ...[more]
Meat Cutting and Processing for Food Service
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...[more]
Hair Colour for Hairstylists: Level 2
This manual serves as a guide for apprentices with the desire to stretch beyond their foundational colour knowledge and skills so as to reach a higher level of competency. This text will walk the sty...[more]
Food Safety, Sanitation, and Personal Hygiene
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 ho...[more]
Basic Kitchen and Food Service Management
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 hospit...[more]
Barbering Techniques for Hairstylists
This manual serves as a guide for apprentices who desire to grow beyond their foundational haircutting knowledge and skills, and expand their knowledge to include more advanced barbering services, su...[more]
Line D - Organizational Skills Competency D-1: Solve Trades Mathematical Problems
Essential skills are used in every job to varying degrees and at different levels of complexity. They provide the foundation for learning all other skills and enable people to evolve in their jobs an...[more]
Line C - Tools and Equipment Competency C-2: Describe Common Power Tools and Their Uses
Power tools play a major role in virtually every trade. You will be expected to be familiar with a wide range of portable and stationary power tools and to understand the safe operation of these tool...[more]
Line D - Organizational Skills Competency D-5: Use Manufacturer and Supplier Documentation
Document use is one of the nine essential skills identified by the Government of Canada to be successful in the workplace. It refers to the skills needed to find, enter, and use letters, numbers, sym...[more]
