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Welcome to the Culinary Arts & Occupations Resources Guide
The BRCC Library at the Acadian Campus provides access to a wide range of information (i.e., books, journals, e-books, etc.) for Culinary Arts & Occupations students and faculty. This guide was created to provide a starting place for students in the Culinary Arts & Occupations program to locate resources that support the curriculum Please use the tabs above to find articles, books, websites, and more with a focus on Culinary Arts & Occupations. If you have any questions or comments about this guide or resources for Culinary Arts & Occupations, you can contact the librarian at 225.359.9287 or firstname.lastname@example.org.
Look at the "Find Books" tab of this LibGuide for recommendations on physical circulating and reference materials.
Look at the "Find Electronic Books" tab for suggested titles from the EBook Collection--all electronic resources--which are available to you on campus or remotely 24/7 through BRCC's EBSCOhost database.
Look at the "Find Articles" tab for a selection of databases relevant to Culinary Arts & Occupations studies. Go to these online databases via the library's website to search for journal, magazine, and newspaper articles.
Look at the "Internet Resources" tab of this LibGuide to find reliable websites for your research.
"Pathway to a Job" conveys excellent advice and information from your Culinary Arts & Occupation faculty, Chef Michael Travasos and Chef Jean French.
Remember that the librarians of Baton Rouge Community College are another resource that you can utilize. During library hours a librarian is always available at the Acadian Library or by phone, email, or chat with the librarians at the Mid City Campus Reference Desk. We are glad to help you with your research needs and to answer any questions you may have about library resources.
Library of Congress Call Number Ranges
Items in this range will have the most relevance to the Culinary Arts and Occupations subject area.
You may use the Subject Description when conducting a Library Catalog SUBJECT search.
|Call Number Range||Subject Description|
||Nutrition. Foods and food supply|
Dining room service
Taverns, barrooms, saloons