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Found 6 from your keywords: author=The B.C. Cook Articulat...
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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