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Culinary Skills & Management: Open Textbooks

The one-year certificate prepares you for work as an apprentice cook. Culinary Management is designed for the person who wants a career as a professional cook including kitchen management responsibilities.

Applied Math for Food Service

Applied Math for Food Service
Applied Math for Food Service is an adapted open textbook created by Amy Savoury. This new open textbook remixes content from two open textbooks published by BC Campus under CC BY licences:
Basic Kitchen & Food Service Management by The BC Cook Articulation Committee, and Math for Trades by Chad Flinn and Mark Overgaard.

Read online or choose a free digital download from multiple format options.

Digital copies are free.
A print copy can be ordered through the Print on Demand (POD) service.
Buy Applied Math for Food Service – POD

Human Resources in the Food Service and Hospitality Industry / FANM 4001

Human Resources in the Food Service and Hospitality Industry
Published in NSCC Pressbooks.

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 foodservice and the hospitality industry.

Digital copies are free.
A print copy can be ordered through the Print on Demand (POD) service.
Buy Human Resources in the Food Service and Hospitality Industry – POD

Basic Kitchen and Food Service Management

Basic Kitchen and Food Service Management
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 the food service and hospitality industry.

Read online or choose a free digital download from multiple format options.

Digital copies are free.
A print copy can be ordered through the Print on Demand (POD) service.
Buy Basic Kitchen and Food Service Management – POD

Food Safety, Sanitation, and Personal Hygiene

Food Safety, Sanitation, and Personal Hygiene
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. 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.

Read online or choose a free digital download from multiple format options.

Digital copies are free.
A print copy can be ordered through the Print on Demand (POD) service.
Buy Food Safety, Sanitation, and Personal Hygiene – POD

Foodtrepreneurship

Foodtrepreneurship
This book was written to encourage you to chew on the possibility and viability of starting a bakery, food truck, cafe, micro-bakery, or ghost shop. Considering business start-up as a potential option for you will help you gain some clarity and provide some insight into what your employers have gone through and or are going through. It opens up a perspective you might not have considered an employee and an essential part of another person’s business.
Each chapter includes:
Learning objectives
Content to match learning objectives
Companion resources from the library
Video content to reinforce understanding

Read online or choose a free digital download from multiple format options.