Results: 285 Open Textbooks
  • Education and Career Planning Open Course

    Author(s): Mary Shier, College of the Rockies, Allison Schubert, Vancouver Community College

    Updated: May 9, 2019

    Description: This online course, Education and Career Planning, is a unique open course which is the result of a collaboration between 7 colleges and BCcampus Open Education. It is at the provincial ABE level (grade 12 equivalent) and can be used as an elective course towards the BC Adult Grad Diploma. It enables colleges to offer the course on their platforms, use their own instructors, and earn their own FTE’s. The course includes learning modules, student activities and assignments. The goal of Career Pl...[more]

    Ancillary Resources

  • Information Directory

    Author(s): Lauri M. Aesoph

    Updated: Apr 15, 2019

    Description: The Information Directory lays out current events, opinions, and OER investigations related to open education in four categories: blogs, books,news, and research. It was created to fulfill the need for Canadian-based information, specifically British Columbia, on open education. However, the Information Directory also includes content from other English-speaking countries with chapters for the United States, the Global North, and the Global South. This directory is considered an ongoing resour...[more]

    Accessible

  • Democracy in Brief

    Author(s): United States Department of State Bureau of International Information Programs

    Updated: Apr 1, 2019

    Description: Democracy in Brief touches on topics such as rights and responsibilities of citizens, free and fair elections, the rule of law, the role of a written constitution, separation of powers, a free media, the role of parties and interest groups, military-civilian relations and democratic culture.

    Faculty reviewed

  • Food Safety, Sanitation, and Personal Hygiene

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

    Updated: Mar 29, 2019

    Description: Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills. Other books in the series include: Bas...[more]

    Adopted Accessible Ancillary Resources

  • Human Resources in the Food Service and Hospitality Industry

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

    Updated: Mar 29, 2019

    Description: Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

    Faculty reviewed Adopted Accessible Ancillary Resources

  • Understanding Ingredients for the Canadian Baker

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

    Updated: Mar 29, 2019

    Description: This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada. Understanding Ingredients 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 service and hospitality industry. Although created with the Professional Coo...[more]

    Accessible Ancillary Resources

  • Modern Pastry and Plated Dessert Techniques

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

    Updated: Mar 28, 2019

    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 Ancillary Resources

  • Naming the Unnamable: An Approach to Poetry for New Generations

    Author(s): Michelle Bonczek Evory. Western Michigan University

    Updated: Mar 28, 2019

    Description: Informed by a writing philosophy that values both spontaneity and discipline, Michelle Bonczek Evory’s Naming the Unnameable: An Approach to Poetry for New Generations offers practical advice and strategies for developing a writing process that is centered on play and supported by an understanding of America’s rich literary traditions. With consideration to the psychology of invention, Bonczek Evory provides students with exercises aimed to make writing in its early stages a form of play that ...[more]

  • Nutrition and Labelling for the Canadian Baker

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

    Updated: Mar 28, 2019

    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 Ancillary Resources

  • Principles of Sociological Inquiry: Qualitative and Quantitative Methods

    Author(s): Amy Blackstone, University Of Maine-ME-Orono

    Updated: Mar 28, 2019

    Description: Principles of Sociological Inquiry: Qualitative and Quantitative Methods emphasizes the relevance of research methods for the everyday lives of its readers, undergraduate students. Each chapter describes how research methodology is useful for students in the multiple roles they fill: (1) as consumers of popular and public information, (2) as citizens in a society where findings from social research shape laws, policies, and public life, and (3) as current and future employees. Connections to th...[more]

    Faculty reviewed Adopted

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