Nutrition and Labelling for the Canadian Baker

BC Cook Articulation Committee

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.

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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.

 

Copyright

Unless otherwise noted, this book is released under a  Creative Commons Attribution 4.0 Unported License  also known as a CC-BY license. This means you are free to copy, redistribute, modify or adapt this book. Under this license, anyone who redistributes or modifies this textbook, in whole or in part, can do so for free providing they properly attribute the book as follows:

Nutrition and Labelling for the Canadian Baker by the BC Cook Articulation Committee used under a CC-BY 4.0 international license.

For questions regarding this licensing, please contact opentext@bccampus.ca. To learn more about BCcampus Open Textbook project, visit http://open.bccampus.ca

Cover image: Baker (https://flic.kr/p/rEHUR)  by Thomas Berg (https://www.flickr.com/photos/decafinata/) is CC BY SA (https://creativecommons.org/licenses/by-sa/2.0/).