Description

Overview:

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.

Subject:

Career and Technical Education

Level:

Career / Technical

Material Type:

Textbook

Author:

The BC Cook Articulation Committee

Provider:

eCampusOntario

Date Added:

03/09/2020