ABOUT BOOK

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 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.Other books in the series include:Food Safety, Sanitation, and Personal HygieneWorking in the Food Service IndustryWorkplace Safety in the Food Service IndustryMeat Cutting and ProcessingHuman Resources in the Food Service and Hospitality IndustryNutrition and Labelling for the Canadian BakerUnderstanding Ingredients for the Canadian BakerModern Pastry and Plated Dessert TechniquesThe series has been developed collaboratively with participation from public and private post-secondary institutions.