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].
Material type:
TextPublisher: BCcampus, BC Open Textbook Project, Description: 1 online resource (167 pages)Subject(s): Baking -- TextbooksGenre/Form: Electronic books.LOC classification: TX773 | B75 2014Online resources: BC Open Textbook Project | BC Open Textbook Project PDF version Summary: "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.
| Item type | Current library | Call number | URL | Status | Date due | Barcode | Item holds |
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eBook
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Digital Library
Resources in this library are accessible in digital format e.g. eBooks or eJournals accessible online. |
TX773 B75 2014 (Browse shelf(Opens below)) | Link to resource | Available |
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"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.
Description based on online resource; title from pdf title page (viewed on January 7, 2016).
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