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  • Culinary Arts
Chemistry of Cooking
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CC BY-NC-SA
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People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course 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.

Subject:
Career and Technical Education
Chemistry
Culinary Arts
Physical Science
Material Type:
Textbook
Author:
Sorangel Rodriguez-Velazquez
Date Added:
01/01/2016
Food Labelling
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CC BY-NC-SA
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This open textbook provides a foundational understanding of Food Labelling.Food Labelling is an open textbook created using Chapter 2/Food Labelling from the Open Textbook Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals.

Subject:
Career and Technical Education
Culinary Arts
Life Science
Nutrition
Material Type:
Textbook
Provider:
NSCC Libraries
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
12/04/2020
Food Product Development Lab Manual
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CC BY-NC-SA
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A practical how-to illustrating the process of developing a new food product from ideation and formulation to processing and lastly commercialization. This book highlights the overall process and gives instructions for each of the steps along the way.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
Iowa State University
Date Added:
11/18/2021
Food Safety, Sanitation, and Personal Hygiene
Unrestricted Use
CC BY
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Food Safety, Sanitation, and Personal Hygiene 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:
Career and Technical Education
Culinary Arts
Life Science
Nutrition
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
02/10/2021
Food Studies: Matter, Meaning, Movement
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CC BY-NC-SA
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Food Studies aims to help readers understand and address numerous issues within food, food culture, and food systems. These subjects transcend disciplinary boundaries and call attention to how matter, meaning, and movement produce complex and dynamic food-human realities. Chapters range from sovereignty to breastfeeding, financialization to food porn, pollination to fair trade. Embedded throughout, art, poetry, illustration, and audiovisual works offer moments to reflect on and synthesize the text-based entries. Through reading, classroom discussion, and engaging with the extensive pedagogical tools, learners and teachers alike may acquire a new sense of things foodish—along with a new sense of their own place and role within food systems themselves.

Subject:
Career and Technical Education
Culinary Arts
Social Science
Sociology
Material Type:
Textbook
Provider:
eCampusOntario
Author:
Amanda Di Battista
David Szanto
Irena Knezevic
Date Added:
06/28/2023
Foodtrepreneurship
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CC BY-NC-SA
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This book addresses all aspects of small business entrepreneurship in the food industry. Also contains specific information about resources available to students at the College of DuPage.

This resource will be updated as needed. For the most recent version, visit: https://cod.pressbooks.pub/foodtrepreneurship/

Subject:
Business and Communication
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
College of DuPage
Author:
Christine Kickles
Nancy Carey
Date Added:
06/28/2023
Interpreting Canada’s 2019 Food Guide and Food Labelling for Health Professionals
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CC BY-NC-SA
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This textbook provides the novice learner with a foundational understanding of Canada’s 2019 Food Guide and Food Labelling. It highlights important considerations for future health professionals seeking to adopt the new food guide into their practice, including strategies towards healthy eating. This open textbook underscores a relational inquiry approach to inform discussions with clients about nutrition and healthy eating.

Subject:
Applied Science
Career and Technical Education
Culinary Arts
Health, Medicine and Nursing
Life Science
Nutrition
Material Type:
Textbook
Provider:
eCampusOntario
Author:
Jennifer L. Lapum
Lisa Seto Nielsen
Oona St-Amant
Rezwana Rahman
Wendy Garcia
Date Added:
03/09/2020
Meat Cutting and Processing for Food Service
Unrestricted Use
CC BY
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This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutters are bound by Canadian regulations regarding labelling and marketing of meat products to consumers for retail.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Provider:
BCcampus
Author:
The BC Cook Articulation Committee
Date Added:
02/03/2021
Recetario de cocina alto en proteína para mejorar la salud muscular durante el tratamiento del cáncer
Unrestricted Use
CC BY
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Recetario de cocina alto en proteína para mejorar la salud muscular durante el tratamiento del cáncer by Hillary Wilson; Anissa Armet; and Carla Prado is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Subject:
Career and Technical Education
Culinary Arts
Life Science
Nutrition
Material Type:
Reading
Textbook
Provider:
Open Education Alberta
Author:
Anissa Armet
Carla Prado
Hillary Wilson
Date Added:
06/28/2023
Understanding the “General Principles of Food Hygiene” (including GHP and HACCP) published in 2020 by Codex Alimentarius, and its applications on food industry and catering in Taiwan
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CC BY-NC-SA
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The Codex Alimentarius published a new version of ‘’General Principles of Food Hygiene’’ in November 2020. The series of the document has been critical for countries/organizations to develop and revise their food regulations/certifications. Thus, the new release will trigger revisions on food regulations/certifications.

We translated ‘’General Principles of Food Hygiene’’ and added food regulations and GHP/HACCP examples from Taiwan to this book. Therefore, it could be a nice stepping stone to understand food regulations and the food industry in Taiwan.

Subject:
Career and Technical Education
Culinary Arts
Material Type:
Textbook
Author:
Chia-Ho Hsu
I-Yuan Chiang
Meng-Yu Lin
Date Added:
02/23/2022