Baking and Pastry Arts

The Baking Association of Canada aims to foster the growth and development of a dynamic Canadian Baking Industry through advocacy and effective programs at the regional and national levels.

The Canadian Association of Professional Sommeliers (CAPS) is a non-profit organization dedicated to promoting the sommelier profession.

The Canadian Culinary Federation's goad is to unite chefs and cooks across Canada in a common dedication to professional excellence. CCF is dedicated to promoting Canadian food culture both nationally and internationally.

Restaurants Canada represents restaurants, bars, cafeterias and social and contract caterers, as well as accommodation, entertainment and institutional foodservice.

OCTA is dedicated to establishing Ontario as an international culinary tourism destination. With the premise that food is the foundation of our culture, culinary tourism experiences offer visitors to our province and it’s regions to taste our multiculturalism along their journey.

The Ontario Restaurant Hotel & Motel Association (ORHMA) is the largest provincial hospitality Association in Canada.
ORHMA represents the industry's interests at both the Provincial and Municipal levels of government and provides members with meaningful cost-saving programs and unique educational services.

The baker's percentage explained; different uses of it for determining formula weights

A series of calculators that every chef needs: recipe cost, true cost, selling price, and how much to order. Other helpful links on working as a chef in the industry.

Home of Americas test kitchen has links for magazine, bookstore and TV show. Also includes resources, bulletin board, cookbook references, FAQ, testing lab.

Articles, recipes, links and more.

This website represents a company producing documentaries on the food industry with the objective of educating people about the world of food.

O'Dell Restaurant Consulting blog article on food costing. Other relevant articles like menu pricing, lowering food costs, and menu changes.

A review of food cost management and common problems that result in poor food cost.

Canadian site with recipes, featured TV shows, and links. Links to culinary web resources, culinary education and scholarship information and culinary career centre.

"A Gastronomic and Gourmet Cooking Resource since 1995" includes techniques & guides, food industry news, professional food service links, and links to "serious food information" from includes techniques & guides, food industry news, professional food service links, and links to "serious food information" from government and research institutions.

Includes some basic pastry glossary terms, explanation of ingredient functions, mixing methods, basic recipes

This is a very helpful Professional Baker's Recipe Template which is easy to scale. There is also an instructional video which details how to use the recipe template.

Video on food costing in a restaurant and how to calculate food cost percentage.

Vegetarian Foods for Food Service (Quantity Cooking) Information. Contains vegetarian recipes, nutritional information, vegan cookbooks, and excerpts from Vegetarian Times.

On line ratings and reviews of restaurants and reports about new restaurants. International in scope.