User Skills - Subject Guides

Cookery & Culinary Arts
SCOPE:  This subject guides covers different types of resources such as books, encyclopedias, dictionary, study guides, e-books, recommended databases and more, specifically to guide students on studies related to Cookery, Confectionary, Gastronomy and Nutrition. If you can’t find what you’re looking for, remember to ask a librarian!

Liaison Librarian
Elly Changi
Cookery & Culinary Arts > Taylor's Catalogue
 

Reference

Dictionaries & Encyclopedia
Unfamiliar Phrases and Concepts in your Reading List and Assignments Questions could make your life difficult. Look it up in a dictionary or encyclopedia first. These resources can help you out:
 
Dictionaries:
Beverages - Dictionaries
Cooking - Dictionaries
Food handling - Dictionaries
Food industry and trade - Dictionaries
Food - Safety measures - Dictionaries
Gastronomy - Dictionaries
Hospitality industry - Dictionaries
Nutrition - Dictionaries
 
Encyclopedias:
Baking - Encyclopedias
Cookery - Encyclopedias
Herbs - Encyclopedias
Hospitality industry - Encyclopedias
Nutrition - Encyclopedias
Guides
By giving you an overview of your topic, a guides can tell you what’s new. You can find all kinds of facts, figures and precise information to add to your knowledge.
 
Subject Heading:
Restaurants - Guidebooks
  
Quick Do

Look for Books

Books either from your Reading Lists, recommended by your Lecturer or through Bibliographic references could also be found at the Library.
 
Subject Heading:
Appetizers
Baking
Buffets (Cooking)
Canning and preserving
Caterers and catering - Management
Chocolate
Confectionery
Cooking
Cooking, Asian
Desserts
Food habits
Food handling
Food - History
Food industry and trade
Food presentation
Food - Preservation
Food - Safety measures
Gastronomy
Herbs
Hospitality industry
Low-fat diet - Recipes
Menus
Nutrition
Quantity cooking
Restaurants
Garnishes (Cooking)
Vegetarian cooking

Call Number

Use the search in the Library Catalogue. You can search using words like – tourist. You can also browse the Catalogue, or the shelves using the call numbers:
DDC Call Number ClassificationCall No.
Appetizers641.812
Baking641.815
Beverages647.95068
Buffets (Cooking)642.4
Canning and preserving641.42
Caterers and catering-Management642.4
Chocolate641.3374 & 641.6374
Confectionery641.86
Cooking641.5
Cooking, Asian641.595
Desserts641.86
Dinners and dining food642.4
Food habits394.12
Food Handling363.192
Food History641.3009
Food Industry and trade664
Food presentation641.5
Food-preservation664.028
Food-safety measures363.192
Gastronomy641.013
Herbs641.357
Hospitality Industry338.4791
Low-carbohydrate cooking641.56383
Low-fat diet Recipes641.8
Menus642.5
Nutrition642.5
Quantity Cooking641.57
Restaurants725.71
Garnishes641.81
Vegetarian Cooking641.5636