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Culinary Textbooks
Basic Kitchen and Food Service Management by BC Cook Articulation Committee
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills.
Call Number: ebook
Publication Date: 2015
Essential Skills Companion Kit for Culinary Arts Trades Training by Marlin Ratch, Francesca de Bastiani, Shelby Desjarlais
The Essential Skills Companion Kit to Culinary Arts Trades Training was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students are required to know during their training. The Content Experts provided the Curriculum Development Team with themes and the curriculum was created to practice Essential Skills such as Reading Text, Document Use, Thinking Skills, Oral Communication and Working with Others.
Call Number: ebook
Publication Date: 2013
Garde Manger: A guide to the cold kitchen by Chef Marshall Welsh and William Thibodeaux
The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. This text was created for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.
Call Number: ebook
Publication Date: 2021
Introduction to Baking and Pastries by Chef Tammy Rink and William Thibodeaux
Covers baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources. This resource was written for Nicholls State University CULA 250 course.
Call Number: ebook
Publication Date: 2021
Modern Pastry and Plated Dessert Techniques by BC Cook Articulation Committee
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.
Call Number: ebook
Working in the Food Service Industry by BC Cook Articulation Committee and go2HR
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills. Workplace Safety covers British Columbia legislation and regulations for workplace safety, as well as an overview of general safety practices in commercial kitchens and other workplaces in the food service industry.
Call Number: ebook
Publication Date: 2015
Meat and Butchery
Meat Identification and Fabrication: An Introductory Course Guide to Butchery by Chef Marshall Welsh and William Thibodeaux
An introductory class that explores animal physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts. This text was written for the CULA 219 course at the Chef John Folse Culinary Institute at Nicholls State University.
Call Number: ebook
Publication Date: 2021
Hospitality Business
Crisis Management: Analysis, Evaluation, Creation by William Thibodeaux
This material supports a special topics course on crisis management addressing operational reality the hospitality industry confronts because of the coronavirus pandemic and other crises. This course integrates risk management and crisis phase literature into the analysis of a hospitality operation to increase its chances for survival. It covers the analysis, clear communication, and focused decision making to proceed to the crisis resolution stage.
Call Number: ebook
Foodtrepreneurship by Nancy Carey
This book was written to encourage you to chew on the possibility and viability of starting a bakery, food truck, cafe, micro-bakery, or ghost shop. Considering business start-up as a potential option for you will help you gain some clarity and provide some insight into what your employers have gone through and or are going through. It opens up a perspective you might not have considered an employee and an essential part of another person’s business.
Call Number: ebook
Publication Date: 2022
Human Resources in the Food Service and Hospitality Industry by BC Cook Articulation Committee
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker, and Meatcutter 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 foodservice skills.
Call Number: ebook
Publication Date: 2015
Food and Workplace Safety
Food Safety, Sanitation, and Personal Hygiene by BC Cook Articulation Committee
Book Description: Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter 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 foodservice skills.
Call Number: ebook
Bad Bug Book: Foodborne Pathogenic Microorganisms and Natural Toxins Handbook by
Each chapter in this book is about a pathogen—a bacterium, virus, or parasite—or a natural toxin that can contaminate food and cause illness. The book contains scientific and technical information about the major pathogens that cause these kinds of illnesses.
Workplace Safety in the Foodservice Industry by
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.
