Culinary Management OERs
The above listed textbooks are from a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry.
The chemistry of cooking book seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.
With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant.
The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness.
This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies.
This book has been prepared for students studying culinary management reviewing topics such as menu setting, food production and procurement, and business planning and operations.
This textbook is an introduction to the tourism and hospitality industry and is written with a first year college and university audience in mind.
The Meat Identification and Fabrication open textbook is an introductory book that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service.
This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant.
This Open eBook aims to provide new works and recent advances to examine synergies and trade-offs between native microorganisms, the natural control of pests and other ecosystem services for viticulture and winemaking production and environmental objectives.
This Open eBook covers the importance of viticulture and the winemaking very specific environmental characteristics where climate usually plays a central role. Considering the strong influence of weather and climatic factors on grapevine yields and berry quality attributes, climate change may indeed significantly impact this crop.
In this Open eBook the authors have created a detailed study, region by region, of which varieties have been grown where.