Book Title: Nutrition and Labelling for the Canadian Baker

Author: The BC Cook Articulation Committee

Book Description: This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker 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 food service skills.

License:
Creative Commons Attribution

Contents

Book Information

Book Description

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances.

Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker 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 food service skills.

Other books in the series include:

  • Basic Kitchen and Food Service Management
  • Food Safety, Sanitation, and Personal Hygiene
  • Human Resources in the Food Service and Hospitality Industry
  • Meat Cutting and Processing for Food Service
  • Modern Pastry and Plated Desserts
  • Understanding Ingredients for the Canadian Baker
  • Working in the Food Service Industry
  • Workplace Safety in the Food Service Industry

The series has been developed collaboratively with participation from public and private postsecondary institutions.

Book Source

This book is a cloned version of Nutrition and Labelling for the Canadian Baker by The BC Cook Articulation Committee, published using Pressbooks by BCcampus under a CC BY (Attribution) license. It may differ from the original.

Author

The BC Cook Articulation Committee

License

Icon for the Creative Commons Attribution 4.0 International License

Nutrition and Labelling for the Canadian Baker Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Subject

Baking

Metadata

Title
Nutrition and Labelling for the Canadian Baker
Author
The BC Cook Articulation Committee
License

Icon for the Creative Commons Attribution 4.0 International License

Nutrition and Labelling for the Canadian Baker Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

© 2015 go2HR

The CC licence permits you to retain, reuse, copy, redistribute, and revise this book—in whole or in part—for free providing the author is attributed as follows:

Nutrition and Labelling for the Canadian Baker by the B.C. Cook Articulation Committee is used under a CC BY 4.0 Licence.
Primary Subject
Baking
Additional Subject(s)
Food and drink service industries, Catering and food preparation skills and trades
Publisher
NSCC
Publication Date
October 26, 2015
Ebook ISBN
978-1-998755-34-9
Print ISBN
978-1-998755-33-2