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Basic Kitchen and Food Service Management (BC Campus)

  • Page ID
    17914
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    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.

    Thumbnail: Culinary arts in cation (Unplash License; Trường Trung Cấp Kinh Tế Du Lịch Thành Phố Hồ Chí Minh CET via Unsplash)


    This page titled Basic Kitchen and Food Service Management (BC Campus) is shared under a CC BY 4.0 license and was authored, remixed, and/or curated by BC Cook Articulation Committee (BC Campus) via source content that was edited to the style and standards of the LibreTexts platform; a detailed edit history is available upon request.