Book Title: Nutrition and Labelling for the Canadian Baker

Author: The BC Cook Articulation Committee

Book Description: This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.Nutrition and Labelling 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 nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.

Nutrition and Labelling 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:

  • Basic Kitchen and Food Service Management
  • Food Safety, Sanitation, and Personal Hygiene
  • Human Resources in the Food Service and Hospitality Industry
  • Meat Cutting and Processing for Food Service
  • Modern Pastry and Plated Desserts
  • Understanding Ingredients for the Canadian Baker
  • Working in the Food Service Industry
  • Workplace Safety in the Food Service Industry

The series has been developed collaboratively with participation from public and private postsecondary institutions.

 

Author

The BC Cook Articulation Committee

License

Subject

Baking, bread, cakes & pastry

Metadata

Title
Nutrition and Labelling for the Canadian Baker
Author
The BC Cook Articulation Committee
License

© 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:

Nutrition and Labelling for the Canadian Baker by the B.C. 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:

This textbook can be referenced. In APA citation style, it would appear as follows:

B.C. Cook Articulation Committee. (2015). Nutrition and Labelling for the Canadian Baker. Victoria, B.C.: BCcampus. Retrieved from https://opentextbc.ca/nutrition/

Cover image attribution:

Ebook ISBN: 978-1-989623-07-7

Print ISBN: 978-1-989623-06-0
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Primary Subject
Baking, bread, cakes & pastry
Publisher
BCcampus
Publication Date
October 26, 2015
Ebook ISBN
978-1-989623-07-7
Print ISBN
978-1-989623-06-0