Online Training

Books

Book In The Library By Dewey Decimal Numbers

  • 363.8 Food supply
  • 641.1 Applied nutrition
  • 641.2 Beverages (Drinks)
  • 641.3 Food
  • 641.4 Food preservation and storage 641.5 Cooking, recipes
  • 641.6 Cooking specific materials
  • 641.7 Specific cooking proceses and techniques
  • 641.8 Cooking specific kinds of composite dishes
  • 642 Meals & table service

Example Titles In The Library

InterLibrary Loan

If you find an article abstract but not the full text, we will try to get the full text through Interlibrary Loan. Please fill out the Interlibrary Loan Request form and e-mail it to the library.

Journals

Journals In The Library

  • Art Culinaire
  • Bon Appétit
  • Chef Magazine
  • Cook’s Illustrated
  • Cooking Light
  • Dessert Professional
  • Eating Well
  • Fine Cooking
  • Nation’s Restaurant News
  • National Culinary Review
  • Restaurant and Hospitality
  • Sizzle: The American Culinary Federation Quarterly for Students of Cooking
  • The Art of Eating
  • The Culinary Insider

Electronic Journals Online
These magazines and journals are in house use only and cannot be checked out. Search by keyword(s): Food, Cook*

Galileo

GALILEO GALILEO databases to search for Radiologic Technology articles.

eBooks

eBooks on EBSCOhost is a collection of eBooks and can be accessed through GALILEO.
Some examples include:
Icons of American Cooking Image Icons of American Cooking by Elizabeth Demers and Victor Geraci Educated Tastes : Food, Drink, and Connoisseur Culture Image Educated Tastes : Food, Drink, and Connoisseur Culture by Jeremy Strong
View eBook – Show Details View eBook – Show Details
The Philosophy of Food Image The Philosophy of Food by David Kaplan The Slaw and the Slow Cooked : Culture and Barbecue in the Mid-south Image The Slaw and the Slow Cooked : Culture and Barbecue in the Mid-south by Edward Macli and James Veteto
View eBook – Show Details View eBook – Show Details
Safe Food : The Politics of Food Safety Image Safe Food : The Politics of Food Safety by Marion Nestle Culinary Reactions : The Everyday Chemistry of Cooking Image Culinary Reactions : The Everyday Chemistry of Cooking by Simon Field
View eBook – Show Details View eBook – Show Details

Links

Use these keywords when searching the library catalog, articles, databases, or the Internet.
  • chef
  • cook*
  • culinary
  • food
  • food science
  • food
  • nutrition
  • restaurant
  • Vegetarian
  • Vegan

Terms

Use these keywords when searching the library catalog, articles, databases, or the Internet.
  • chef
  • cook*
  • culinary
  • food
  • food science
  • food
  • nutrition
  • restaurant
  • Vegetarian
  • Vegan

Tools

Writing Support Lab

This is a writing or reading assignment resource located in room number P602 in Patrick Hall. The phone number is (706) 649-1728. Students can email the center at writingcenter@columbustech.edu. Please check out the Writing Support Lab website for more information.

Tutorials

Citations

Careers & Jobs

Video

Search Films on Demand

 

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Films on Demand

Consult a librarian for Films on Demand password information.

  

Library Videos

Videos available online require a username and password in order to access. Access is limited to students who are currently enrolled at Columbus Technical College. Click here to access.

Author