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: 9
Filtered by Subject: Professional Cook
Workplace Safety in the Food Service Industry
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry. Yo...[more]
Working in the Food Service Industry
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 hos...[more]
Understanding Ingredients for the Canadian Baker
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...[more]
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]
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]
Essential Skills Companion Kit for Culinary Arts Trades Training
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 i...[more]
