Book Title: Understanding Ingredients for the Canadian Baker

Author: The BC Cook Articulation Committee

Book Description: 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.

License:
Creative Commons Attribution

Contents

Book Information

Book Description

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.

Other books in the series include:

  • Food Safety, Sanitation, and Personal Hygiene
  • Working in the Food Service Industry
  • Workplace Safety in the Food Service Industry
  • Meat Cutting and Processing
  • Human Resources in the Food Service and Hospitality Industry
  • Nutrition and Labelling for the Canadian Baker
  • Basic Kitchen and Food Service Management

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Author

The BC Cook Articulation Committee

License

Icon for the Creative Commons Attribution 4.0 International License

Understanding Ingredients for the Canadian Baker by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Metadata

Title
Understanding Ingredients for the Canadian Baker
Author
The BC Cook Articulation Committee
License

Icon for the Creative Commons Attribution 4.0 International License

Understanding Ingredients for the Canadian Baker by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

© 2015 go2HR

The CC licence permits you to retain, reuse, copy, redistribute, and revise this book—in whole or in part—for free providing the author is attributed as follows:

Understanding Ingredients for the Canadian Baker by the BC Cook Articulation Committee is used under a CC BY 4.0 Licence.

If you redistribute all or part of this book, it is recommended the following statement be added to the copyright page so readers can access the original book at no cost:

Download for free from the B.C. Open Textbook Collection.

Sample APA-style citation:

BC Cook Articulation Committee. (2015). Understanding Ingredients for the Canadian Baker. Victoria, B.C.: BCcampus. Retrieved from https://opentextbc.ca/ingredients/.

Cover image attribution:

Ebook ISBN: 978-1-7753524-5-7

Print ISBN: 978-1-7753524-4-0

Visit BCcampus Open Education to learn about open education in British Columbia

Publisher
BCcampus
Publication Date
October 24, 2015
Ebook ISBN
978-1-7753524-5-7
Print ISBN
978-1-7753524-4-0