Results: 296 Open Textbooks
  • Français Interactif

    Author(s): Karen Kelton, Nancy Guilloteau, Carl Blyth

    Updated: Jul 3, 2019

    Description: Français Interactif, www.laits.utexas.edu/fi, the web-based French program developed and in use at the University of Texas since 2004, and its companion site, Tex’s French Grammar (2000) www.laits.utexas.edu/tex/ are open acess sites, free and open multimedia resources, which require neither password nor fees. Français interactif, used increasingly by students, teachers, and institutions throughout the world, includes 320 videos (American students in France, native French interviews, vocabula...[more]

    Adopted Ancillary Resources

  • Food Safety, Sanitation, and Personal Hygiene

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

    Updated: Jun 26, 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: Jun 25, 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

  • Technical Project Management in Living and Geometric Order

    Author(s): Jeffrey Russell, Wayne Pferdehirt, John Nelson, University of Wisconsin-Madison

    Updated: Jun 24, 2019

    Description: This book is organized around the fifteen lessons of a Technical Project Management course, with an emphasis on the connections between the various stages and practices of technical project management. After all, in practice, a project manager must continually draw on a wide base of knowledge, connecting, for instance, effective negotiating techniques with best practices for scheduling and resource allocation. No phase of a project unfolds in complete isolation from other phases of the project....[more]

  • Basic Kitchen and Food Service Management

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

    Updated: Jun 24, 2019

    Description: Basic Kitchen and Food Service Management 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.

    Adopted Accessible Ancillary Resources

  • Media Innovation and Entrepreneurship

    Author(s): Michelle Ferrier, Elizabeth Mays

    Updated: Jun 19, 2019

    Description: This is a modular open textbook designed for entrepreneurial journalism, media innovation, and related courses. It covers the following topics: Developing the Entrepreneurial Mindset, Ideation, Customer Discovery, Business Models for Content & Technology Ventures, Nonprofit Model Development, Freelancing as Entrepreneurship and Consulting as Business Models, Startup Funding, Pitching Ideas, Marketing Your Venture to Audiences, and Entrepreneurship Abroad: Cultural and International Perspectives...[more]

    Adopted

  • Media, Society, Culture and You

    Author(s): Mark Poepsel, Southern Illinois University Edwardsville

    Updated: Jun 19, 2019

    Description: Media, Society, Culture, and You is an approachable introductory Mass Communication text that covers major mass communication terms and concepts including "digital culture." It discusses various media platforms and how they are evolving as Information and Communication Technologies change.

    Faculty reviewed Adopted Accessible

  • Essential Skills Companion Kit for Culinary Arts Trades Training

    Author(s): Marlin Ratch, Francesca de Bastiani, Shelby Desjarlais, Chef Andrew George, Chef Nathan Hyam, Chef Chris Monkman, Jason Forseth

    Updated: Jun 17, 2019

    Description: The Essential Skills Companion Kit to Culinary Arts Trades Training was developed to complement technical Culinary Arts Trades Training. The various activity sets are designed to reinforce academic information that students are required to know during their training. The Content Experts provided the Curriculum Development Team with themes and the curriculum was created to practice Essential Skills such as Reading Text, Document Use, Thinking Skills, Oral Communication and Working with Others.

    Ancillary Resources

  • Blueprint for Success in College: Career Decision Making

    Author(s): Dave Dillon, Grossmont College

    Updated: Jun 14, 2019

    Description: Blueprint for Success in College: Career Decision Making is a students’ guide for the process of identifying a major and career. This text focuses on career exploration. This book is a remix of two previously existing OER (Open Educational Resources): Foundations of Academic Success: Words of Wisdom, edited by Thomas Priester, and College Success, provided by Lumen Learning. The Blueprint for Success series comprises three books for the College Success and FYE (First-Year Experience) genre. Th...[more]

    Adopted

  • Liberté

    Author(s): Gretchen Angelo

    Updated: Jun 13, 2019

    Description: Liberté is a first-year college French textbook with a true communicative approach. Each chapter is built around communicative strategies. Clearly defined objectives in communication, culture, and grammar are given at the start of each chapter, and summary exercises at the end allow students to measure their mastery of these objectives. It has been adopted by instructors at over twenty-five colleges and high schools. Gretchen Angelo teaches French language and literature at California State Uni...[more]

    Ancillary Resources

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