Nutrition and Labelling for the Canadian Baker

The BC Cook Articulation Committee

Book Title: Nutrition and Labelling for the Canadian Baker

Author: The BC Cook Articulation Committee

Cover image for Nutrition and Labelling for the Canadian Baker

Book Description: This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling 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.

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Book Description

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling 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.

Other books in the series include:

Basic Kitchen and Food Service Management
Food Safety, Sanitation, and Personal Hygiene
Human Resources in the Food Service and Hospitality Industry
Meat Cutting and Processing for Food Service
Modern Pastry and Plated Desserts
Understanding Ingredients for the Canadian Baker
Working in the Food Service Industry
Workplace Safety in the Food Service Industry

The series has been developed collaboratively with participation from public and private postsecondary institutions.

Book Source

This book is a cloned version of Nutrition and Labelling for the Canadian Baker by The BC Cook Articulation Committee, published using Pressbooks by BCcampus under a CC BY (Attribution) license. It may differ from the original.

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The BC Cook Articulation Committee

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Title: Nutrition and Labelling for the Canadian Baker
Author: The BC Cook Articulation Committee
License: Nutrition and Labelling for the Canadian Baker Copyright © 2015 by go2HR is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.
Unless otherwise noted, this book is released under a Creative Commons Attribution 4.0 Unported License also known as a CC-BY license. This means you are free to copy, redistribute, modify or adapt this book. Under this license, anyone who redistributes or modifies this textbook, in whole or in part, can do so for free providing they properly attribute the book as follows:
Nutrition and Labelling for the Canadian Baker by the BC Cook Articulation Committee used under a CC-BY 4.0 international license.
For questions regarding this licensing, please contact opentext@bccampus.ca. To learn more about BCcampus Open Textbook project, visit http://open.bccampus.ca
Cover image: Baker (https://flic.kr/p/rEHUR) by Thomas Berg (https://www.flickr.com/photos/decafinata/) is CC BY SA (https://creativecommons.org/licenses/by-sa/2.0/).