Unrestricted Use
CC BY
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.
- Subject:
- Culinary Arts
- Family and Consumer Sciences
- Material Type:
- Textbook
- Provider:
- BCcampus
- Provider Set:
- BCcampus Open Textbooks
- Author:
- BC Cook Articulation Committee
- go2HR
- Date Added:
- 06/23/2020
