Created by Eunice Graham, RTC Math Instructor, this complete course includes lessons, assignments, and quizzes to apply math skills in a culinary and baking context.
Working in the Food Service Industry 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.
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.
Basic Kitchen and Food Service Management 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.
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.
Contains the same lessons, assignments and quiz questions as Eunice Graham's Culinary Math course: https://lor.instructure.com/resources/f8503c5178284e14b238d1187d1bf5b0?shared
