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Basic Kitchen and Food Service Management
Overview: 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.
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- 370.113
Meat Cutting and Processing for Food Service
Overview: 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 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 i…
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- 664..9
Music Theory
The manner in which music theory has been traditionally taught is now in a state of flux. Originally, the study of music theory was designed to acquaint the music student or knowledgeable amateur with the composer’s working materials in “Classical” music roughly spanning the 17th- through the 19th Centuries. The role of music theory has expanded far beyond this mandate: theory training no…
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- 740 COO m
Music Theory
The manner in which music theory has been traditionally taught is now in a state of flux. Originally, the study of music theory was designed to acquaint the music student or knowledgeable amateur with the composer’s working materials in “Classical” music roughly spanning the 17th- through the 19th Centuries. The role of music theory has expanded far beyond this mandate: theory training no…
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- 714
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 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 kitc…
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- 636 BRI m
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