The following are some open textbooks that are part 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..." Note: While much of the content in these resources is universal, they were developed for students in Canada and therefore may be references to standards and regulations that differ from those in the United States.
You may download the following books in PDF, ePub, mobi and other formats, or you may read them online.
• Working in the Food Service Industry
• Basic Kitchen and Food Service Management
• Modern Pastry and Plated Dessert Techniques
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