Book Title: Modern Pastry and Plated Dessert Techniques
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Book Description: Modern Pastry and Plated Dessert Techniques 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 there for can be used to support a wide variety of programs that offer training in food service skills.
Contents
Book Information
Book Description
Modern Pastry and Plated Dessert Techniques 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 there for 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
- Understanding Ingredients 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.
License
Modern Pastry and Plated Dessert Techniques Copyright © 2015 by The BC Cook Articulation Committee is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Subject
Cookery dishes and courses: desserts
Metadata
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Modern Pastry and Plated Dessert Techniques Copyright © 2015 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:
Modern Pastry and Plated Dessert Techniques by The BC Cook Articulation Committee is used under a CC BY 4.0 International 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 Collection.Sample APA-style citation:
This textbook can be referenced. In APA citation style, it would appear as follows:
The BC Cook Articulation Committee. (2015). Modern Pastry and Plated Dessert Techniques. Victoria, B.C.: BCcampus. Retrieved from https://opentextbc.ca/modernpastryandplateddesserts/.Cover image attribution:
Goats Curd Cheese Cake by Alpha is used under a Creative Commons Attribution-ShareAlike 2.0 Generic Licence.Ebook ISBN: 978-1-7753524-3-3
Print ISBN: 978-1-7753524-2-6Visit BCcampus Open Education to learn about open education in British Columbia.