Please use this identifier to cite or link to this item:
https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/387
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | The British Columbia Cook Articulation Committee | - |
dc.contributor.author | go2HR | - |
dc.creator | The British Columbia Cook Articulation Committee | - |
dc.creator | go2HR | - |
dc.date.accessioned | 2018-02-26T20:58:42Z | - |
dc.date.available | 2018-02-26T20:58:42Z | - |
dc.date.issued | 2014 | - |
dc.identifier | 73ee65bd-6c8a-44f8-87bf-f0b920142578 | - |
dc.identifier.uri | https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/387 | - |
dc.description.tableofcontents | I. Scientific Principles and Techniques Used in Modern Pastry | - |
dc.description.tableofcontents | II. Plated Desserts | - |
dc.description.tableofcontents | III. Dessert Garnishes and Sauces | - |
dc.description.tableofcontents | IV. Dessert Presentation | - |
dc.language.iso | eng | en_US |
dc.publisher | BCcampus | - |
dc.relation.isformatof | https://ecampusontario.pressbooks.pub/pastryplateddesserts/ | - |
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 | Pastry | - |
dc.subject | Desserts | - |
dc.subject | Hospitality | - |
dc.title | Modern Pastry and Plated Dessert Techniques | en_US |
dc.type | Book | - |
dcterms.accessRights | Open Access | - |
dcterms.educationLevel | College | - |
dc.identifier.slug | https://openlibrary.ecampusontario.ca/catalogue/item/?id=73ee65bd-6c8a-44f8-87bf-f0b920142578 | - |
ecO-OER.Adopted | No | - |
ecO-OER.AncillaryMaterial | Yes | - |
ecO-OER.Reviewed | No | - |
ecO-OER.AccessibilityStatement | Unknown | - |
lrmi.learningResourceType | Learning Resource - Reference Material | - |
ecO-OER.POD.compatible | Yes | - |
dc.description.abstract | 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. | en_US |
dc.subject.other | Trades - Service | - |
dc.subject.other | Business & Economy - Hospitality | - |
ecO-OER.ItemType | Instructional Object | - |
ecO-OER.ItemType | Interactive Activity | - |
ecO-OER.ItemType | Textbook | - |
ecO-OER.MediaFormat | HTML/XML | - |
ecO-OER.MediaFormat | - | |
Appears in Collections: | Ontario OER Collection |
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