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Title: Meat Cutting and Processing for Food Service
Authors: The BC Cook Articulation Committee
Keywords: Food Service Management
Issue Date: 2014
Publisher: BCcampus
Abstract: 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. 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 Ingredients, Nutrition and Labelling Modern Pastry and Plated Dessert Techniques The series has been developed collaboratively with participation from public and private post-secondary institutions.
Other Identifiers: e34f7eb3-e725-4138-8955-23f55d2625de
Appears in Collections:Ontario OER Collection

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