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MERLOT II

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Materials 1 - 10 shown of 41 results

Introduction to Tourism and Hospitality in BC

This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first... see more
Material Type: Open Textbook
Author: Morgan Westcott
Date Added: Jul 13, 2016 Date Modified: Jul 13, 2016
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Food Safety, Sanitation, and Personal Hygiene

Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the... see more
Material Type: Open Textbook
Author: The BC Cook Articulation Committee, go2HR
Date Added: Jul 13, 2016 Date Modified: Jul 13, 2016
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Human Resources in the Food Service and Hospitality Industry

Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to... see more
Material Type: Open Textbook
Author: The BC Cook Articulation Committee, go2HR
Date Added: Jul 13, 2016 Date Modified: Jul 13, 2016
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Meat Cutting and Processing for Food Service

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food... see more
Material Type: Open Textbook
Author: go2HR, The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Modern Pastry and Plated Dessert Techniques

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of... see more
Material Type: Open Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Nutrition and Labelling for the Canadian Baker

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry.... see more
Material Type: Open Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Understanding Ingredients for the Canadian Baker

This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking... see more
Material Type: Open Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Working in the Food Service Industry

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students... see more
Material Type: Open Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Workplace Safety in the Food Service Industry

Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of... see more
Material Type: Open Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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CSU CALL Course Redesign: Food Production and Sustainability

Food Production and Sustainability (FACS 110) is a required upper division course for Nutrition and Food Majors in the... see more
Material Type: ePortfolio
Author: kelly thompson
Date Added: May 20, 2016 Date Modified: May 20, 2016
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