About the Authors

This series of Open Textbooks has been developed collaboratively on behalf of the BC Provincial Cook Articulation Committee and go2HR. The committee would like to thank the following individuals for their contributions to developing, editing, and reviewing these texts:

  • Wendy Anderson, Selkirk College
  • Martin Barnett, Vancouver Island University
  • David Bensmiller, University of the Fraser Valley
  • Fionna Chong, Vancouver Community College
  • Ron Christian, College of New Caledonia
  • Darren Clay, Pacific Institute of Culinary Arts
  • Tim Curnow, College of the Rockies
  • Corey Davison, Thompson Rivers University
  • Michael French, Northern Lights College
  • Rita Gower, Vancouver Island University
  • Dennis Green, go2HR
  • Linda Halingten, go2HR
  • Ken Harper, Vancouver Island University
  • Ken Jakes, Jakes and Associates Meat Industry Consultants
  • Kimberly Johnstone, Thompson Rivers University
  • Zito Kare, go2HR
  • Stuart Klassen, Okanagan College
  • Philip Lie, Vancouver Community College
  • Christine Lilyholm, North Island College
  • Tobias Macdonald, Vancouver Community College
  • Robyn Mitz, Selkirk College
  • Gilbert Noussitou, Camosun College
  • Harry Pringle, Selkirk College
  • Tony Rechsteiner, College of New Caledonia
  • Debbie Shore, Vancouver Island University
  • Ysabel Sukic, Vancouver Community College
  • Brad Vennard, Northwest Community College
  • Luzia Zemp, Vancouver Community College


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Understanding Ingredients for the Canadian Baker Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

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