Note: The comparison below is between this text and the current version of the text from which it was adapted.

additions / deletions

Also see the Sask Polytechnic OER research guides for Professional Cooking, Culinary Arts and Food and Nutrition Management.
Last update: August 8/23
Journals
Agriculture & Food Security (various)

"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


Cuizine : 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)
"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

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

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


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

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

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


"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


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

Mathematics and cost controls for culinary and bakery students

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.

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
Ice Cream Technology e-Book (CC-BY-NC-ND) by Douglas Goff
 

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 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

"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

Modern Pastry and Plated Dessert Techniques (CC-BY) by go2HR, The BC Cook Articulation Committee

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

 
"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




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


"For those new to the workforce, or working in the food service industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury." -- website




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

 	

TED Talks for Foodies ( Educational permission)


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