- DSpace Home
- →
- eCampusOntario Open Community
- →
- Ontario OER Collection
- →
- View Item
JavaScript is disabled for your browser. Some features of this site may not work without it.
| dc.contributor.author | Ratch, Marlin | |
| dc.contributor.author | De Bastiani, Francesca | |
| dc.contributor.author | Desjarlais, Shelby | |
| dc.contributor.author | Hyam, Nathan | |
| dc.contributor.author | George, Chef Andrew | |
| dc.contributor.author | Monkman, Chris | |
| dc.contributor.author | Forseth, Jason | |
| dc.contributor.other | Office of Literacy and Essential Skills (Canada) | |
| dc.creator | Ratch, Marlin | |
| dc.creator | De Bastiani, Francesca | |
| dc.creator | Desjarlais, Shelby | |
| dc.creator | Hyam, Nathan | |
| dc.creator | George, Chef Andrew | |
| dc.creator | Monkman, Chris | |
| dc.creator | Forseth, Jason | |
| dc.date.accessioned | 2018-02-26T20:59:48Z | |
| dc.date.available | 2018-02-26T20:59:48Z | |
| dc.date.issued | 2016 | |
| dc.identifier | 5ddde20a-d6bf-41b1-958b-51408e79eb35 | |
| dc.identifier.uri | https://openlibrary-repo.ecampusontario.ca/jspui/handle/123456789/424 | |
| dc.description.tableofcontents | I. Professionalism | |
| dc.description.tableofcontents | II. Food Safety & Sanitation | |
| dc.description.tableofcontents | III. Tools & Equipment | |
| dc.description.tableofcontents | IV. Eggs & Breakfast Cookery | |
| dc.description.tableofcontents | V. Soups, Stocks and Sauces | |
| dc.description.tableofcontents | VI. Vegetables & Starches | |
| dc.description.tableofcontents | VII. Cold Kitchen -- Salads & Dressings | |
| dc.description.tableofcontents | VIII. Seafood Cookery | |
| dc.description.tableofcontents | IX. Meat & Poultry Cookery | |
| dc.description.tableofcontents | X. Basic Food Service & Kitchen Management | |
| dc.description.tableofcontents | XI. Basic Baking | |
| dc.language.iso | eng | en_US |
| dc.publisher | Office of Literacy and Essential Skills | |
| dc.rights | CC BY | https://creativecommons.org/licenses/by/4.0/ | en_US |
| dc.subject | Baking | |
| dc.subject | Cooking | |
| dc.subject | Trades | |
| dc.subject | Hospitality | |
| dc.title | Essential Skills Companion Kit for Culinary Arts Trades Training | en_US |
| dc.type | Book | |
| dc.type | Image | |
| dcterms.accessRights | Open Access | |
| dcterms.educationLevel | College | |
| dc.identifier.slug | https://openlibrary.ecampusontario.ca/catalogue/item/?id=5ddde20a-d6bf-41b1-958b-51408e79eb35 | |
| ecO-OER.Adopted | No | |
| ecO-OER.AncillaryMaterial | Yes | |
| ecO-OER.Reviewed | No | |
| ecO-OER.AccessibilityStatement | Unknown | |
| lrmi.learningResourceType | Learning Resource - Reference Material | |
| lrmi.learningResourceType | Instructional Object - Image Asset | |
| ecO-OER.POD.compatible | Yes | |
| dc.description.abstract | 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 are required to know during their training. The Content Experts provided the Curriculum Development Team with themes and the curriculum was created to practice Essential Skills such as Reading Text, Document Use, Thinking Skills, Oral Communication and Working with Others. | en_US |
| dc.description.abstract | Made available online by BCcampus BC Open Textbook Project. | en_US |
| dc.subject.other | Trades - Service | |
| dc.subject.other | Business & Economy - Hospitality | |
| ecO-OER.ItemType | Interactive Activity | |
| ecO-OER.ItemType | Learning Resource | |
| ecO-OER.MediaFormat |
