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Browsing Ontario OER Collection by Subject "Trades - Service"

Browsing Ontario OER Collection by Subject "Trades - Service"

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  • Basic Kitchen and Food Service Management 
    The BC Cook Articulation Committee; go2HR (BCcampus, 2015-09-04)
    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 ...
  • Communicate with Style : A Handbook for Personal Care Trades (v. 1.1 - February 2023) 
    Ward, Wendy (eCampusOntario, 2022)
    Personal care trades such as Hairstyling require specific technical abilities and excellent interpersonal communication. The Ontario Government Essential Employability Skills standards for Hairstyling, and Niagara College’s ...
  • Essential Skills Companion Kit for Culinary Arts Trades Training 
    Ratch, Marlin; De Bastiani, Francesca; Desjarlais, Shelby; Hyam, Nathan; George, Chef Andrew; Monkman, Chris; Forseth, Jason (Office of Literacy and Essential Skills, 2016)
    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 ...
  • Food Safety, Sanitation, and Personal Hygiene 
    British Columbia Cook Articulation Committee; go2HR (BCcampus, 2014)
    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. ...
  • Human Resources in the Food Service and Hospitality Industry 
    The British Columbia Cook Articulation Committee; go2HR (BCcampus, 2014)
    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 ...
  • Increasing Accessibility in Healthcare Service Delivery for Persons with Vision Loss 
    Foster, Julia; Lysaght, Rosemary (2023)
    “Increasing Accessibility in Healthcare Service Delivery for Persons with Vision Loss” is a series of modules and supplementary resources created for an audience of healthcare students, workers, and clinicians. However, ...
  • Le design participatif avec des enfants : méthodes et outils génératifs 
    Yakovenko, Tatiana (2024-03-25)
    Le présent document se fonde sur la recherche universitaire effectuée dans le cadre de la maitrise en Design d’interaction à l’Université Laval, à Québec, qui fut soutenue par Éric Kavanagh, professeur titulaire de la ...
  • Meat Cutting and Processing for Food Service 
    The BC Cook Articulation Committee; go2HR (BCcampus, 2014)
    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 ...
  • Modern Pastry and Plated Dessert Techniques 
    The British Columbia Cook Articulation Committee; go2HR (BCcampus, 2014)
    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 ...
  • Nutrition and Labelling for the Canadian Baker 
    British Columbia Cook Articulation Committee; CC BY; go2HR (BCcampus, 2014)
    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 ...
  • Understanding Ingredients for the Canadian Baker 
    go2HR; The BC Cook Articulation Committee (BCcampus, 2014)
    This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and ...
  • Working in the Food Service Industry 
    The British Columbia Cook Articulation Committee; go2HR (BCcampus, 2014)
    Working in the Food Service Industry 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 ...
  • Workplace Safety in the Food Service Industry 
    The British Columbia Cook Articulation Committee; go2HR (BCcampus, 2014)
    Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC's food service and hospitality industry. Your health and well-being ...

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