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This ebook 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.
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.
Author: BCcampus, Canada
FREE
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. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.
Author: BCcampus, Canada
FREE
The Youth Explore Trades Skills Activity Plans are teacher resources designed to help students explore careers in trades and skills-related disciplines.
These activity plans are specifically designed to introduce students to trades and skills through activities that provide valuable hands-on experience. Through exposure to modules like these students will be able to make better informed career decisions. The activities in the Baker module exposes students to fundamental baking skills as well as knowledge and attitudes needed for careers in the baking profession.
In this module you will find nineteen detailed activity plans. These include an activity description, images, video links, terminology, lesson procedure, quizzes and assessment guidelines.
Author: Industry Training Authority Apprenticeship Programs, British Columbia
FREE
Just like any food preparation, baking involves a lot of handling of raw materials. Sanitation ensures all surfaces are cleaned regularly before food preparation. It reduces the chances of pathogens and microbes from migrating from an unclean surface to equipment or the consumer goods. It is the responsibility of all bakery personnel to maintain extreme cleanliness and sanitation in the bakery to protect the health of the consumer of bakery foods. In this free ebook you will learn about the importance of hygiene and sanitation in the bakery sector.
Author: Erasmus, European Union
FREE
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. Understanding Ingredients 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.
Author: BCcampus, Canada
FREE
Looking at the Nigerian cakes and desserts industry today, it has evolved significantly over the years. This industry has a vibrant and huge market with opportunities for players to come in at different entry points regardless of budgetary constraints. This means whether you are working from home and using social media platforms like instagram to reach your customers or running your business from a brick and mortar store, there is room for everyone. With a large population that is predominantly youthful, the future of the cakes and dessert industry in Nigeria looks bright.
This ebook is useful to anyone interested in starting a Cakes & Dessert business. Contents include: Introduction - Overview of the Cakes and Dessert Business Industry in Nigeria, Getting Started, Setting Up & Managing Your Cakes & Desserts Business, Expanding your Cakes & Desserts Business
Author: Lagos State Employment Trust Fund (LSETF)
FREE
This introductory textbook 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. This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.
Author: Nicholls State University - Chef Tammy Rink
FREE
This training manual will teach you basic baking procedures, the various kinds of ingredients used in baking, the equipment required, etc. You will also leam the basics of managing a small bakery in case you want to set up your own.
The primary objective of developing this course manual is to impart a skill to you which could either help you to take up a job in a bakery or set up a bakery or simply delight family members with a constant supply of delicious products.
Author:
National Institute of Open Schooling - Gov. of India