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Found 75 from your keywords: author=Cook
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Sherborne Old Castle, Dorset Archaeological investigations 1930–90
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COOK,AlanWHITE,Peter

Sherborne Old Castle was built in Dorset in about 1122–35. The fortified palace was one of several major building projects undertaken by Roger, Bishop of Salisbury. Although Sherborne Old Castle was altered over the next four centuries, most of its original structural elements were retained until the buildings were slighted during the English Civil War. This report describes and analyses the …

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9780854312993
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Intimate Japan: Ethnographies of Closeness and Conflict
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COOK, Emma E. (ed.)

In contemporary Japan, as the Japanese population ages, the low birth rate shrinks the population, and decades of recession radically restructure labor markets' intimate relationships, norms, and ideals are concurrently shifting. This volume explores a broad range of intimate practices in Japan in the first decades of the 2000s to trace how social change is manifests through deeply personal cho…

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ISBN/ISSN
9780824882440
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300
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Opening Up the University: Teaching and Learning with Refugees
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CANTAT, CelineCOOK, LanRAJARAM, Prem Kumar

Through a series of empirically and theoretically informed reflections, Opening Up the University offers insights into the process of setting up and running programs that cater to displaced students. Including contributions from educators, administrators, practitioners, and students, this expansive collected volume aims to inspire and question those who are considering creating their own interv…

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9781800733138
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371 OPE o
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Fairness in Educational Assessment and Measurement
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Neil J. Dorans Linda L. Cook

The importance of fairness, validity, and accessibility in assessment is greater than ever as testing expands to include more diverse populations, more complex purposes, and more sophisticated technologies. This book offers a detailed account of fairness in assessment, and illustrates the interplay between assessment and broader changes in education. In 16 chapters written by leading experts, t…

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1317684672
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Workplace Safety in the Food Service Industry
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The B.C. Cook Articulation Committee

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 B.C.’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these in…

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363.1175 BRI w
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Working in the Food Service Industry
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The B.C. Cook Articulation Committee

Workplace Safety in the Food Service 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 va…

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338.19 BRI w
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Nutrition and Labelling for the Canadian Baker
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The B.C. Cook Articulation Committee

This book is intended to give students a basic understanding of nutritional information and labeling in the baking industry. In particular, there is a focus on Canadian regulations regarding labeling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labeling for the Canadian Baker is one of a series of Culinary Arts …

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658.82 BRI n
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Meat Cutting and Processing for Food Service
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The B.C. Cook Articulation Committee

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 ki…

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664.024 BRI m
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Human Resources in the Food Service and Hospitality Industry
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The B.C. Cook Articulation Committee

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 s…

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338.19 BRI h
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Food Safety, Sanitation and Personal Hygiene
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The B.C. Cook Articulation Committee

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 var…

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363.192 BRI f
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