Please use this identifier to cite or link to this item:
https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/277
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | The BC Cook Articulation Committee | - |
dc.contributor.author | go2HR | - |
dc.creator | The BC Cook Articulation Committee | - |
dc.creator | go2HR | - |
dc.date.accessioned | 2018-02-26T20:55:22Z | - |
dc.date.available | 2018-02-26T20:55:22Z | - |
dc.date.issued | 2014 | - |
dc.identifier | e34f7eb3-e725-4138-8955-23f55d2625de | - |
dc.identifier.uri | https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/277 | - |
dc.description.tableofcontents | I. Meat Science and Nutrition | - |
dc.description.tableofcontents | II. Inspection and Grading of Meats and Poultry | - |
dc.description.tableofcontents | III. Cutting and Processing Meats | - |
dc.language.iso | eng | en_US |
dc.publisher | BCcampus | - |
dc.relation.isformatof | https://ecampusontario.pressbooks.pub/meatcutting/ | - |
dc.relation.haspart | Instructor Resource: Testbank|mailto: open@ecampusontario.ca | - |
dc.rights | CC BY | https://creativecommons.org/licenses/by/4.0/ | en_US |
dc.subject | Food Service Management | - |
dc.subject | Hospitality | - |
dc.title | Meat Cutting and Processing for Food Service | en_US |
dc.type | Book | - |
dc.type | Learning object | - |
dcterms.accessRights | Open Access | - |
dcterms.educationLevel | College | - |
dc.identifier.slug | https://openlibrary.ecampusontario.ca/catalogue/item/?id=e34f7eb3-e725-4138-8955-23f55d2625de | - |
ecO-OER.Adopted | No | - |
ecO-OER.AncillaryMaterial | Yes | - |
ecO-OER.Reviewed | No | - |
ecO-OER.AccessibilityStatement | Unknown | - |
lrmi.learningResourceType | Learning Resource - Textbook | - |
lrmi.learningResourceType | Assessment - Question Bank/Problem Set | - |
ecO-OER.POD.compatible | Yes | - |
dc.description.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. | en_US |
dc.subject.other | Trades - Service | - |
dc.subject.other | Business & Economy - Hospitality | - |
ecO-OER.ItemType | Assessment | Textbook | - |
ecO-OER.MediaFormat | HTML/XML | - |
ecO-OER.MediaFormat | - | |
Appears in Collections: | Ontario OER Collection |
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