Nutrition and labelling for the Canadian baker /
Nutrition and labelling for the Canadian baker /
developed collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR; developing, editing and reviewing by Wendy Anderson, Selkirk College [and 29 others].
- 1 online resource (54 pages)
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License. This bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license.
"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 labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker 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 industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills"--BC Campus website.
BCOpenCampus CostFree FormOnline AccessOpen
Nutrition--Textbooks.
Labels--Textbooks.
Baking--Textbooks.
Electronic books.
TX773 / B75 2014
This work is licensed under the Creative Commons Attribution-NonCommercial-ShareAlike License. This bibliographic record is available under the Creative Commons CC0 "No Rights Reserved" license.
"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 labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker 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 industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills"--BC Campus website.
BCOpenCampus CostFree FormOnline AccessOpen
Nutrition--Textbooks.
Labels--Textbooks.
Baking--Textbooks.
Electronic books.
TX773 / B75 2014