New Open Textbook: Understanding Ingredients for the Canadian Baker
We are very happy to announce the release of a new open textbook, with significant …
New Open Textbook: Nutrition and Labelling for the Canadian Baker
We are very happy to announce the release of a new open textbook, with significant …
New Open Textbook: Modern Pastry and Plated Dessert Techniques
We are very happy to announce the release of a new open textbook, with significant …
New Open Textbook: Working in the Food Service Industry
We are very happy to announce the release of a new open textbook, with significant …
New Open Textbook: Human Resources in the Food Service and Hospitality Industry
We are very happy to announce the release of a new open textbook, with significant …
12 Instructors. 2 days. 2, 255 questions.
On February 23- 24, 2015, 12 Culinary Arts Instructors from across British Columbia gathered at …