Results: 382 Open Textbooks
  • Plain Language Best Practices

    Author(s): West Coast Editorial Associates

    Updated: Oct 1, 2021

    Description: This plain language resource is a model for how British Columbia post-secondary institutions can craft and review their policies on sexualized violence and misconduct.

    Accessible

  • Introduction to Psychology (University of Saskatchewan)

    Author(s): Jorden A. Cummings, Lee Sanders; University of Saskatchewan

    Updated: Oct 1, 2021

    Description: This introductory text has been created from a combination of original content and materials compiled and adapted from a number of open text publications, including Introduction to Psychology – 1st Canadian Edition (Stangor & Wallinga, 2014), the Noba Project, and Research Methods in Psychology – 3rd American Edition (Price, Jhangiani, Chiang, Leighton, & Cuttler, 2017). This version of the text includes a Key Terms list for each chapter, an expanded glossary, and H5P chapter self-tests.

    Reviewed Adopted Supplementary materials

  • Open Pedagogy in the Trades

    Author(s): Bruce Neid, Nicki Rehn; Coast Mountain College

    Updated: Oct 1, 2021

    Description: Open Pedagogy in the Trades: Instructor Resource contains a bank of activities and projects to integrate with your course curriculum and use with your students immediately. All the activities are adaptable to any trade or ITA line item, and most will work for in-person and remote learning modalities. Adopting open pedagogy will lead to more engaged and invested students and richer learning outcomes.

    Accessible

  • Nutrition and Labelling for the Canadian Baker

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Oct 1, 2021

    Description: This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry. In particular, there is a focus on Canadian regulations regarding labelling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labelling for the Canadian Baker is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food ser...[more]

    Accessible Supplementary materials

  • Northern and Indigenous Health and Healthcare

    Author(s): Heather Exner-Pirot, Bente Norbye, Lorna Butler; University of Saskatchewan

    Updated: Oct 1, 2021

    Description: The provision of northern health care entails many unique challenges and circumstances that are rarely represented in mainstream health sciences education. This open access, online resource consists of 38 short chapters from a variety of experts, academics, and practitioners in northern and Indigenous health and health care from around the Circumpolar North on the following themes: health issues in northern and Indigenous communities; health systems and governance; the social determinants of he...[more]

  • Nature of Geographic Information

    Author(s): David DiBiase, Penn State

    Updated: Oct 1, 2021

    Description: The purpose of this text is to promote understanding of the Geographic Information Science and Technology enterprise (GIS&T, also known as "geospatial").

    Reviewed Adopted

  • Modern Philosophy

    Author(s): Walter Ott, Alexander Dunn

    Updated: Oct 1, 2021

    Description: This is a textbook (or better, a workbook) in modern philosophy. It combines readings from primary sources with two pedagogical tools. Paragraphs in italics introduce figures and texts. Numbered study questions (also in italics) ask students to reconstruct an argument or position from the text, or draw connections among the readings. And I have added an introductory chapter (Chapter 0 – Minilogic and Glossary), designed to present the basic tools of philosophy and sketch some principles and pos...[more]

    Reviewed Adopted

  • Modern Pastry and Plated Dessert Techniques

    Author(s): The BC Cook Articulation Committee, go2HR

    Updated: Oct 1, 2021

    Description: Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.

    Accessible Supplementary materials

  • Meat Cutting and Processing for Food Service

    Author(s): go2HR, The BC Cook Articulation Committee

    Updated: Oct 1, 2021

    Description: This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and of how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common in the kitchen vernacular or in other jurisdictions like Europe or the United States, while retail meat cutter...[more]

    Accessible Supplementary materials

  • Math for Trades: Volume 1

    Author(s): Chad Flinn, Mark Overgaard; BCIT

    Updated: Oct 1, 2021

    Description: The Math for Trades: Volume 1 textbook represents the building blocks for math training. The book includes whole numbers, fractions, decimals, and percents. The material is presented from a trades perspective with easy-to-understand examples and video explanations accompanying questions. The goal of this volume is to get students prepared for the more advanced topics that they will encounter during their trades math education.

    Adopted Accessible

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