110 Professional Cook
Courses
Culinary Production and Operations (CC-BY-NC-SA) by Christian Raia
Culinary Production and Operations is zero textbook cost course for undergraduate students. . Culinary Production and Operations is a fundamentally based course in culinary arts. Course content covers food service operations, safety and sanitation, tool and equipment, flavoring of foods, food identification, principles of cooking, protein fabrications, and presentation techniques. This course is designed to inspire, influence creativity, and to prepare individuals with quality hospitality knowledge.
Intro to Commercial Baking (CC-BY-NC-SA) by Christian Raia
Introduction to Commercial Baking is a zero textbook cost course for undergraduate students. Introduction to Commercial Baking is a fundamentally based course in bakery arts. Course content covers professionalism, food safety, tools and equipment, baking principles and preparation, ingredients, quick breads, cookies and bars, pies, tarts, cakes and icings, creams, custards, sauces, and plate presentation. This course is designed to inspire, influence creativity, and to prepare individuals with quality bakeshop knowledge.
Journals
“Agriculture & Food Security is a peer-reviewed open access journal that addresses the challenge of global food security. It publishes articles within the field of food security research, with a particular focus on research that may inform more sustainable agriculture and food systems that better address local, regional, national and/or global food and nutritional insecurity.” — website
Food Research (various)
“Food Research is an open access international journal that publishes reviews, original research articles and short communications focusing on food science and technology, food service management, nutrition, nutraceuticals, food innovation, and agriculture food science.” — website
International Journal of Food Science (various)
“International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research.” — website
International Journal of Food Studies (IJFS) (open access policy)
“The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders.” — website
NPJ Science of Food (open access journal)
“npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food.” — website
Manuals
Basic Scientific Food Preparation Lab Manual (CC-BY-NC-SA) by Iowa State University Department of Food Science and Human Nutrition
This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.
Textbooks
Bakery and Business Math (CC-BY) by Eunice Graham
“Published by Open Washington Pressbooks, this textbook provides lessons on bakery and management math with exercises, assessments, and learning objectives.”– website
BC Campus Professional Cook Textbooks (varies) by various.
Cheese Making Technology e-Book (CC-BY-NC-SA) by Arthur Hill and Mary Ann Ferrer
“This book is a supplement to the online lectures and learning exercises in Introduction to Cheese Technology, a short course by the Department of Food Science, University of Guelph. However, please note that, in addition to the manual, you will need to refer to other materials throughout the course.”– website
Culinary Math (CC-BY-NC) by Eunice Graham
Mathematics and cost controls for culinary and bakery students
Culinary Foundations (CC-BY-NC-SA) by Randy Cheramie
Culinary arts, in which ‘culinary’ means “related to cooking”, are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called “chefs” or “cooks”, although, at its most general, the terms “culinary artist” and “culinarian” are also used. Table manners as an exemplar, (“the table arts”) are sometimes referred to as a culinary art. Expert chefs are required to have knowledge of food science, nutrition, and diet and are responsible for preparing meals that are as pleasing to the eye as they are to the palate.
Dairy Science and Technology Ebook (CC-BY-NC-ND) by Douglas Goff, Arthur R. Hill, and Mary Ann Ferrer
Our Dairy Education eBook Series is an educational resource focused on milk, dairy products and dairy technology, developed for use with an undergraduate course in dairy processing at the University of Guelph. It is now available as a resource for university and secondary school students, industry personnel, and interested consumers around the world.
Flavors of the Saucier (CC-BY-NC-SA) by William Thibodeaux
With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.
Fruits, Vegetables, and Farinaceous Products (CC-BY-NC-SA) by William Thibodeaux
This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.
Food Safety, Sanitation, and Personal Hygiene (CC-BY) by The BC Cook Articulation Committee, go2HR
“Food Safety, Sanitation, and Personal Hygiene 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.”–website
Garde Manger: A guide to the cold kitchen (CC-BY-NC-SA) by William Thibodeaux, Marshall Welsh
The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or ‘keeper of the food’ had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef. First, learn the old then redefine the new.”
Ice Cream Technology e-Book (CC-BY-NC-ND) by Douglas Goff
Introduction to Food Microbiology [PDF] (CC BY-ND) by FOODSAFE Program Working Group
“The high-level objective of the Introduction to Food Microbiology open textbook is to increase awareness and knowledge of food safety and safe food handling procedures as they relate to the principles of food microbiology. Created by the FOODSAFE Secretariat, the Introduction to Food Microbiology open textbook content emphasizes food safety awareness practices as found within the food service industry, to make it as practical and relevant for learners as possible.”– website
Meat Cutting and Processing for Food Service (CC-BY) by go2HR, The BC Cook Articulation Committee
Nutrition and Labeling for the Canadian Baker (CC-BY) by go2HR, The BC Cook Articulation Committee
Understanding Ingredients for the Canadian Baker (CC-BY) by go2HR, The BC Cook Articulation Committee
“This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada.” — website
Videos
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TED Talks for Foodies ( Educational permission)
Media Attributions
- Canada Map Icon © Icons8 is licensed under a CC BY-ND (Attribution NoDerivatives) license
- BC Map © Adamwashere is licensed under a CC BY-NC-SA (Attribution NonCommercial ShareAlike) license