Please Note: I am not a subject matter expert for the Culinary Arts, so the options provided are suggestions and guidance only. You are not required to use the sources contained within this guide.
Once you have decided upon an OER or combination of resources, you will create your Master Class Canvas Shell with your new resources. This Master Class allows anyone in the discipline to adopt the textbook. Stipend payments can be stacked. The more content you add to the course, the higher the stipend amount. Please see details about each amount below.
Required: Master Class Shell Creation
Create a ZTC/OER Master Class in your discipline to share with colleagues. Adopt existing OER text and input into a Canvas shell to be shared in Canvas Commons and with discipline faculty. Content is embedded in a shareable Canvas shell and meets accessibility requirements ($2,500 per person). ONE per course/OER.
Please find the Master Class shell requirements on the tab to the left.
Food Product Development Lab Manual | Open Textbook Library
This book is intended to give students a basic understanding of the chemistry involved in cooking, such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation.
This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.
This collection of documents from University Extension offices nationwide provides online educational materials on the following food safety and preservation topics. If using PDFs from this resource, please let Ashley know for accessibility remediation.
This peer-reviewed textbook is aimed at individuals and communities seeking to implement food-based disease prevention programs.
LAMC Database: AGRICOLA
USDA National Agricultural Library’s main search tool. It provides simple, one-stop access to more than 8 million records covering all aspects of agriculture and related disciplines.
This book surveys the history of cooking from the ancient world through the modern era.The first volume looks at the history of cooking from antiquity through the Early Modern era, while the second focuses on the modern world.
With recommended times and temperatures for every recipe, unique combinations of sous vide with other cooking techniques, and more than 70 recipes to explore, this book will help you get the most out of sous vide.
Traces the development of California cuisine from its formative years in the 1970s to 2000, when farm-to-table, foraging, and fusion cooking had become part of the national vocabulary. Interviews with almost two hundred chefs, purveyors, artisans, winemakers, and food writers bring to life an approach to cooking grounded in passion, bold innovation, and a dedication to "flavor first.
Aroma, texture, sound, emotion—these are just a few of the elements that play into our perceptions of flavor. In a completely unique and accessible way, Nik Sharma takes readers on an in-depth exploration into the science of taste and demonstrates how to convert approachable spices, herbs, and commonplace pantry items into tasty, simple dishes.
Covers 365 days of the year, with information and anecdotes relating to food history from around the world from medieval times to the present. The daily entries include such topics as celebrations; significant food-related moments in history from the fields of science and technology, exploration and discovery, travel, literature, hotel and restaurant history, and military history; menus from famous and infamous meals across a wide spectrum
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