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1-16 of 16 results for Materials Submitted by Cathy Swift

'MyFood provides complete nutrition data for hundreds of foods and also includes common servings sizes for each food.... see more

'Find a wealth of useful & practical nutritional tips and information to help you and your family have a safe and healthy... see more

This is a free book from BookBoon. 'Worldwide, the events industry is worth an estimated $500 billion, with profits... see more

"Take 250,000+ recipes (including your own) and your grocery list anywhere! With over seven million downloads, BigOven is... see more

This lesson received an honorable mention in the 2009 SoftChalk Lesson Challenge. ' This interactive tutorial is intended... see more

This is a free textbook offered by BookBoon. This e-book book aimed at undergraduates and practitioners who have an... see more

Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the... see more

' Becoming a chef usually involves a combination of formal education and on-the-job training. A professional culinary... see more

Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks... see more

This textbook is an introduction to the tourism and hospitality industry in British Columbia, and is written with a first... see more

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food... see more

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training... see more

This book is intended to give students a basic understanding of nutritional information and labelling in the baking... see more

This book is intended to give students a basic understanding of the various types and uses of ingredients used in the... see more

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of... see more

Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training... see more