Authorized Digital Material
- Alberta Health Services Food Safety Resources
Search Food Safety in LearnAlberta. A range of prepared materials including slide presentations are available. - T4T: LearnEverywhere CoursesEnter Grade and Course area (CTS) to view sample content for complete courses. Includes FOD 1010, 1020, 1080, 2190.
Authorized Resources
Professional Baking by Call Number: 641.815 Gis Gr.10-12Publication Date: 2009Detailed text and CD Rom. Authorized for FOD1010; FOD1020; FOD2040; FOD2050; FOD3030; FOD3040.
Study Guide to Accompany Professional Baking by Call Number: 641.815 Gis Gr.10-12 v. 2Publication Date: 2009Accompanies text of the same name. Authorized for FOD1010; FOD1020; FOD2040; FOD2050; FOD3030; FOD3040.
Advanced Bread and Pastry: A Professional Approach by Call Number: 641.815 AdvISBN: 9781418011697Publication Date: 2008-04-04Teaching Resource for FOD3030; FOD3040; FOD3120; FOD3150- Instructors Manual to Accompany Advanced Bread and Pastry: A Professional Approach by Call Number: 641.815 Adv v. 2ISBN: 9781418011697Publication Date: 2008-04-04Teaching Resource for FOD3030; FOD3040; FOD3120; FOD3150
On Cooking: A Textbook of Culinary Fundamentals by Call Number: 641.5 On Gr.10-12 v. 1ISBN: 9780131588219Publication Date: 2008-01-01Very Comprehensive. Instructor Resource includes questions for discussion or exams. Authorized for FOD1010; FOD1020; FOD1030; FOD1080; FOD2030; FOD2040; FOD2050; FOD2060; FOD2070; FOD2090; FOD2100; FOD2110; FOD2130; FOD2150; FOD2180; FOD3020; FOD3030; FOD3040; FOD3050; FOD3060; FOD3080; FOD3100; FOD3110
On Cooking: Instructor's Resource CD-ROM by Call Number: 641.5 On Gr.10-12 v. 2ISBN: 9780138131753Publication Date: 2009Instructor Resource for Text of the same name.
Professional Cooking for Canadian Chefs by Call Number: 641.57 Gis Gr.10-12 v. 1ISBN: 9780470197547Publication Date: 1910-01-01Comprehensive Text and Guide. Authorized for FOD1010; FOD1020; FOD1030; FOD1080; FOD2030; FOD2040; FOD2050; FOD2060; FOD2070; FOD2090; FOD2100; FOD2110; FOD2130; FOD2180; FOD3030; FOD3040; FOD3050; FOD3060; FOD3070; FOD3080; FOD3090
Study Guide to Accompany Professional Cooking for Canadian Chefs by Call Number: 641.57 Gis Gr.10-12 v. 2ISBN: 978047060532Publication Date: 2011Study Guide for Text of the Same Name.
Nutrition, Food, and Fitness: Student Text by Call Number: 613.2 Wes Gr.10-12 v. 1ISBN: 9781590705278Publication Date: 2006-01-01Includes Teacher Edition and Student Activity Guide (listed below). Authorized for FOD1040; FOD1080; FOD2120; FOD2150; FOD3020; FOD3110; FOD3120- Nutrition, Food, and Fitness: Student Activity GuideCall Number: 613.2 Wes Gr.10-12 v. 3
- Nutrition, Food, and Fitness: Teachers Wraparound EditionCall Number: 613.2 Wes Gr.10-12 v. 2
Culinary arts principles and applications by Call Number: 641.5 McG Gr.10-12 v. 1ISBN: 9780826942012Publication Date: 2008CKA3400; CKA3405; CKA3410; CKA3420; CKA3425; CKA3430; CKA3435; CKA3440; CKA3445; CKA3450; CKA3460; CKA3465; CKA3470; CKA3475; CKA3480; CKA3490; CKA3495; CKA3500; CKA3515; CKA3520; CKA3525
This resource is comprised of a student textbook and a workbook and answer key. The student text (23 chapters) includes a CD–ROM that includes quizzes, media clips, illustrated glossary, culinary flash cards and culinary math. Each textbook chapter includes recipes and review questions, as well as many colourful photographs. The textbook print size is easy to read and pages are well-designed. Information in this textbook is very current and relevant to “on the job training.”
