Culinary
Adopted at NSCC
List of Culinary Open Textbooks already adopted at NSCC.
Open Textbooks
Applied Math for Food Service
NSCC Edition
By NSCC and The BC Cook Articulation Committee
Applied Math for Food Service was created by remixing content from two open textbooks published by BC Campus under CC BY licences:Basic Kitchen & Food Service Management and Math for Trades.
Workplace Safety in the Food Service Industry
By The BC Cook Articulation Committee / CC BY
Workplace Safety in the Foodservice Industry 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.
Basic Kitchen and Food Service Management
By The BC Cook Articulation Committee / CC BY
One of the most important aspects of being successful in the food service industry is being able to manage costs. Without managing costs, none of the businesses you might work for over the course of your career would remain open. In this book, we explore the fundamentals of kitchen management from the basic math and calculations you will need to use every day to an overview of the costs associated with operating a kitchen or any food service operation.
Human Resources in the Food Service and Hospitality Industry
Foodtrepreneurship
