Please use this identifier to cite or link to this item:
https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/394
Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | British Columbia Cook Articulation Committee | - |
dc.contributor.author | CC BY | - |
dc.contributor.author | go2HR | - |
dc.creator | British Columbia Cook Articulation Committee | - |
dc.creator | CC BY | - |
dc.creator | go2HR | - |
dc.date.accessioned | 2018-02-26T20:58:51Z | - |
dc.date.available | 2018-02-26T20:58:51Z | - |
dc.date.issued | 2014 | - |
dc.identifier | fe8d6fbf-0ccf-464e-aef4-39ff7bc7a194 | - |
dc.identifier.uri | https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/394 | - |
dc.description.tableofcontents | I. Nutrition and Labelling | - |
dc.description.tableofcontents | II. Labelling and Packaging Requirements | - |
dc.description.tableofcontents | III. Special Diets, Allergies, Intolerances, Emergent Issues, and Trends | - |
dc.language.iso | eng | en_US |
dc.publisher | BCcampus | - |
dc.relation.isformatof | https://ecampusontario.pressbooks.pub/nutritionbaking/ | - |
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 | Nutrition | - |
dc.subject | Baking | - |
dc.subject | Regulations | - |
dc.title | Nutrition and Labelling for the Canadian Baker | en_US |
dc.type | Book | - |
dcterms.accessRights | Open Access | - |
dcterms.educationLevel | College | - |
dc.identifier.slug | https://openlibrary.ecampusontario.ca/catalogue/item/?id=fe8d6fbf-0ccf-464e-aef4-39ff7bc7a194 | - |
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 | 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. | en_US |
dc.subject.other | Trades - Service | - |
dc.subject.other | Business & Economy - Hospitality | - |
ecO-OER.ItemType | Interactive Activity | - |
ecO-OER.ItemType | Module/Unit | - |
ecO-OER.ItemType | Textbook | - |
ecO-OER.MediaFormat | HTML/XML | - |
ecO-OER.MediaFormat | - | |
Appears in Collections: | Ontario OER Collection |
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