23 Professional Cook

Also see the Sask Polytechnic OER research guides for Professional Cooking, Culinary Arts and Food and Nutrition Management.
Last update: Mar 6/24

Courses

Culinary Production and Operations   by Christian Raia (CC-BY-NC-SA).

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 by Christian Raia (CC-BY-NC-SA).

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  (various licenses).

This is a Canadian created resourceCuizine : the Journal of Canadian Food Cultures  (CC-BY).

“CuiZine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au canada nourishes intellectual exchanges on the subject of food from multicultural perspectives. CuiZine features explorations of Canada’s diverse food cultures. Drawing inspiration from the way food moves across languages and cultures within Canada itself, CuiZine also nurtures broader discussions of the way food defines, distinguishes, bridges and translates across cultures.” — website

Food Research  (various licenses).

International Journal of Food Science (various licenses).

International Journal of Food Studies (IJFS) (open access policy).

NPJ Science of Food (open access journal).

Manuals

Basic Scientific Food Preparation Lab Manual by Iowa State University Department of Food Science and Human Nutrition (CC-BY-NC-SA).

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  by Eunice Graham (CC-BY).

“Published by Open Washington Pressbooks, this textbook provides lessons on bakery and management math with exercises, assessments, and learning objectives.”– website

This is a British Columbia created resource.

Basic Kitchen and Food Service Management  by go2HR, The BC Cook Articulation Committee (CC-BY)

This textbook ” is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry.” — website

This is a British Columbia created resource.BC Campus Professional Cook Textbooks  by various (various licenses).

 

This is a Canadian created resource

Cheese Making Technology e-Book  by Arthur Hill and Mary Ann Ferrer (CC-BY-NC-SA).

“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

Chemistry of Cooking  by Sorangel Rodriguez-Velazquez (CC-BY-NC-SA).

“People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes.” — website

Crisis Management by William Thibodeaux (CC-BY-NC-SA).

This material supports a special topics course on crisis management addressing operational reality the hospitality industry confronts because of the coronavirus pandemic and other crises. This course integrates risk management and crisis phase literature into the analysis of a hospitality operation to increase its chances for survival. It covers the analysis, clear communication, and focused decision making to proceed to the crisis resolution stage.

Culinary Math  by Eunice Graham (CC-BY-NC).

Mathematics and cost controls for culinary and bakery students

Culinary Foundations by Randy Cheramie (CC-BY-NC-SA).

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.

This is a Canadian created resourceDairy Science and Technology Ebook by Douglas Goff, Arthur R. Hill, and Mary Ann Ferrer (CC-BY-NC-ND).

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  by  William Thibodeaux (CC-BY-NC-SA).

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 by William Thibodeaux (CC-BY-NC-SA).

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.

This is a British Columbia created resource.Food Safety, Sanitation, and Personal Hygiene by The BC Cook Articulation Committee, go2HR (CC-BY).

“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  by  William Thibodeaux, Marshall Welsh (CC-BY-NC-SA).

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.”

This is a Canadian created resourceIce Cream Technology e-Book by Douglas Goff (CC-BY-NC-ND).

This ice cream e-book captures the technical aspects of ice cream processing – ingredients and formulations, manufacturing and quality issues. It is complemented by the Dairy Science and Technology e-book, which provides extensive background on milk composition and chemistry, dairy products and dairy processes, many of which overlap with ice cream processing.

Introduction to Baking and Pastries by Tammy Rink (CC-BY-NC-SA).

This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.

Introduction to Food Microbiology [PDF] This is a British Columbia created resource.by FOODSAFE Program Working Group (CC BY-ND).

“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

This is a British Columbia created resource.

Meat Cutting and Processing for Food Service  by go2HR, The BC Cook Articulation Committee (CC-BY).

“This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies.” — website

Meat Identification and Fabrication by Marshall Welsh (CC-BY-NC-SA).

The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

This is a British Columbia created resource.Modern Pastry and Plated Dessert Techniques by go2HR, The BC Cook Articulation Committee (CC-BY).

Modern Pastry and Plated Dessert Techniques 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.

This is a British Columbia created resource.

Nutrition and Labeling for the Canadian Baker by go2HR, The BC Cook Articulation Committee (CC-BY).

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

Restaurant Design  by William Thibodeaux (CC-BY-NC-SA).

This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant. Part one: evaluating the marketplace comprises chapter one through six concerning the city, who lives there, what competitive forces exist, the market segments that would enjoy a particular concept, and how one positions themselves in a marketplace. Part 2: From Concept to Marketplace comprises chapters seven through eleven. Once the marketplace itself, potential consumers, and competitive force evaluations occur, the operation focuses on defining market segments and positioning strategy, and developing a marketing plan that speaks to customers who best fit their business model.

This is a British Columbia created resource.

Workplace Safety in the Food Service Industry by go2HR, The BC Cook Articulation Committee (CC-BY).

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