Food safety, sanitation, and personal hygiene / developed collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR BC Cook Articulation Committee; developing, editing and reviewing by Wendy Anderson, Selkirk College [and 29 others].
Material type:
TextPublisher: BCcampus, BC Open Textbook Project, Description: 1 online resource (74 pages)Subject(s): Food handling -- Textbooks | Hygiene -- TextbooksGenre/Form: Electronic books.LOC classification: TX537 | B75 2014Online resources: BC Open Textbook Project Summary: "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 variety of programs that offer training in foodservice skills. Other books in the series include: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions"--BC Campus website.
| Item type | Current library | Call number | URL | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
eBook
|
Digital Library
Resources in this library are accessible in digital format e.g. eBooks or eJournals accessible online. |
TX537 B75 2014 (Browse shelf(Opens below)) | Link to resource | Available |
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.
"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 variety of programs that offer training in foodservice skills. Other books in the series include: Workplace Safety Employability Skills Kitchen Management Meat Cutting and Processing Human Resource Management Baking Ingredients, Nutrition and Labelling Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions"--BC Campus website.
Description based on online resource; title from pdf title page (viewed on January 7, 2016).
There are no comments on this title.