Culinary Arts

This guide can help you find Culinary Arts materials from various OER providers.

Please visit the Open Educational Resources Subject Guide to learn more about the following:

• General OER providers
• Finding and evaluating OER
• Licensing
• Attribution

These materials are open educational resources (OER) that are free to use without first seeking permission from the author. However, how they may be used is determined by their licensing .  

Culinary Arts 1 and 2 Model

This course will provide skills in the area of food services and hospitality. These lessons are applicable to a capstone course in food service within a 3 seqence career pathway for Hospitality, Recreation and Tourism industry sector. The student receives training in kitchen safety and sanitation, equipment and facility use, knife skills, food preparation to include: cold pantry, salads, soups and sauces, introductory baking, meats and poultry, short order cook, hot-line, institutional cook, catering, cashiering, hostessing, waiter/waitress, and bussing. Students will participate in the planning, costing, preparation, serving, storage and critique of meals in project based learning. Nutrition and applied academic skills are incorporated in each unit. Career seeking and transferrable skills are incorporated into this curriculum culminating in a portfolio. Students that perform well could be placed in work-based learning environments.

Written by  Butte County Office of Education
Licensing  CC-BY-NS-SA 3.0

Food Science, Dietetics and Nutrition Model

The Food Science, Dietetics, and Nutrition Pathway focuses on three specializations centered on the science of food in food prepartation and development and its relationship to the health and well-being of individuals. Students pursuing this career pathway learn observational and analytical skills in food safety and sanitation; the chemistry of food; chemical and biological processes; functional and nutritional components of food; sensory evaluation; guidelines for a healthy diet; the psychology of food and eating; specialized diet planning; food production and processing; and packaging and product development.

Written by Butte County Office of Education

Licensing CC-BY-NC-SA 3.0

Modern Pastry and Plated Dessert Techniques

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.

Written by B. Campus
Licensing  CC BY 4.0

The purpose of these discipline specific pages is to showcase content that might be of interest to faculty who are considering adopting open educational resources for use in their classes.