Thư viện số
Giáo trình, tài liệu tham khảo và tài nguyên học tập mở.
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Garde Manger: A Guide to the Cold Kitchen
Marshall Welsh & William R. Thibodeaux · Finch Henry Job Corps Center & Nicholls State University
Có trong mục lục: 1.02: Introduction to Wine and Cheese Making and Aging · 1.03: Curing Brining and Smoking · 1.04: Charcuterie Production and Aging
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Flavors of the Saucier: Stocks, Sauces, and Soups
Amelie Zeringue and William R. Thibodeaux · Nicholls State University
Có trong mục lục: 1.02: Brown Stocks and Demi-Glace · 1.03: Sauces and Thickening Agents · 1.08: Hollandaise Based Sauces
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Introduction to Baking and Pastries
Tammy Rink & William R. Thibodeaux · Chef John Folse Culinary Institute
Có trong mục lục: 1.01: Baking and Pastry Equipment · 1.07: Cake and Buttercreams · 1.08: Pie Doughs and Ice Cream
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Senior Internship: Advanced leadership Development
William R. Thibodeaux and Jean-Pierre Daigle · Nicholls State University
Có trong mục lục: 1.03: Social and Symbolic Capital · 1.08: Across Students Sites and Educators - Themes · 1.09: Finding an internship and Mentors
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Introduction to Food Production and Service
Beth Egan · Pennsylvania State University
Có trong mục lục: 1.01: Food Service in the Hospitality Industry · 1.02: Introduction- Revenue and Expense · 1.03: Sales History and Forecasting
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Fruits, Vegetables, and Farinaceous Products
William R. Thibodeaux & Marcelle Bienvenu · Chef John Folse Culinary Institute at Nicholls State University
Có trong mục lục: 02: Eggs and Breakfast · 2.02: Breakfast and Brunch · 3.05: Gourds and Squashes
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Understanding Ingredients for the Canadian Baker
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 01: Grains and Flours · 1.02: Agencies Responsible for Wheat and Grain · 1.05: Flour Streams and Types of Wheat Flour
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Meat Identification and Fabrication
Marshall Welsh & William R. Thibodeaux · Finch Henry Job Corps Center & Nicholls State University
Có trong mục lục: 01: Chicken Identification and Fabrication · 1.01: Introduction to Chicken Identification and Fabrication · 1.02: Inspection Grading and Storage of Poultry
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Food Preparation Lab Manual
Erica Beirman and Kate Gilbert · Iowa State University
Có trong mục lục: 01: Laboratory Equipment and Procedures · 1.04: Lab Equipment and Measurement Techniques Conclusion · 1.05: Water- Temperature and Heating Equipment
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Workplace Safety in the Foodservice Industry
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 1.03: Orientation and Training for Safety- An Essential Step · 1.04: Roles and Responsibilities · 1.05: Compensation and Benefits
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Human Resources in the Food Service and Hospitality Industry
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 02: Employee Recruitment and Selection · 3.05: Progressive Discipline and Termination Processes · 05: Part Five- Occupational Health and Safety in Human Resources
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Modern Pastry and Plated Dessert Techniques
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 01: Scientific Principles and Techniques Used in Modern Pastry · 1.05: Low-temperature and sous-vide cooking in the pastry shop · 03: Dessert Garnishes and Sauces
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Culinary Foundations
Randy Cheramie and William R. Thibodeaux · Chef John Folse Culinary Institute at Nicholls State University
Có trong mục lục: 01: Professionalism and Saute · 1.04: Understanding Heat · 02: Recipe conversions and Braising
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Working in the Food Service Industry
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 01: Personal Attributes and Professionalism · 02: Food Service Occupations · 2.03: Food Service Positions and Job Titles
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Food Safety Sanitation and Personal Hygiene
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 1.01: Food Safety Regulations · 1.02: An Approach to Food Safety · 1.03: Causes of Foodborne Illnesses
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Basic Kitchen and Food Service Management
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 1.04: Imperial and U.S. Systems of Measurement · 1.05: Converting and Adjusting Recipes and Formulas · 03: Food Costing
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Sophomore Internship
William R. Thibodeaux and Jean-Pierre Daigle · Chef John Folse Culinary Institute at Nicholls State University
Có trong mục lục: 1.03: Lab - Social and Symbolic Capital · 1.08: Across Students Sites and Educators - Themes · 1.09: Finding an internship and mentors
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Meat Cutting and Processing for Food Service
BC Cook Articulation Committee · BC Campus
Có trong mục lục: 01: Meat Science and Nutrition · 1.01: Introduction to Meat Science and Nutrition · 1.05: Meat Fibres and Tenderness Factors
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Restaurant Design: Concept to Customer (Thibodeaux)
William R. Thibodeaux · Chef John Folse Culinary Institute at Nicholls State University
Có trong mục lục: 1.08: Chapter Glossary and Notes · 2.02: Psychographics - Attitude Interests and Opinions · 2.09: Chapter Glossary and Notes