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 .  

Basic Kitchen and Food Service Management

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. 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.

Human Nutrition

This textbook serves as an introduction to nutrition for undergraduate students and is the OER textbook for the FSHN 185 The Science of Human Nutrition course at the University of Hawai'i at Mānoa. The book covers basic concepts in human nutrition, key information about essential nutrients, basic nutritional assessment, and nutrition across the lifespan.

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.

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.