Normal view MARC view ISBD view

Understanding ingredients 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 (167 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 the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients 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.

Source: BCOpenCampus CostFree FormOnline AccessOpen

Subjects--Topical Terms:
Baking--Textbooks.

Index Terms--Genre/Form:
Electronic books.

LC Class. No.: TX773 / B75 2014