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Available results: 266

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  • The NGO Handbook

    Faculty reviewed

    Author(s): Hilary Binder-Aviles
    Date: Feb 21, 2017

    Description: Have you ever seen a problem and wanted to do something about it? Of course you have. The schools, police, government welfare offices, churches and families aren’t handling it. Others share your concerns and want to do something. That’s why you would start a nongovernmental organization, or NGO. This handbook will guide you through the steps of starting and operating an NGO. The online version includes several translations such as Arabic, Chinese, French, Persian, Portuguese, Russian, and Spani...[more]

  • Human Rights in Brief

    Faculty reviewed

    Author(s): United States Department of State Bureau of International Information Programs
    Date: Feb 21, 2017

    Description: In all civilized nations, attempts are made to define and buttress human rights. The core of the concept is the same everywhere: Human rights are the rights that one has simply because one is human. They are universal and equal. The following pubilcation gives an overview of Human Rights across the globe. The online version of this book is availabe in several languages: Arabic, French, Farsi, Spanish, Russian, Chinese, Korean, and Vietnamese.

  • Presentation Software

    Faculty reviewed

    Author(s): ABT Collaborative
    Date: Feb 15, 2017

    Description: An introduction to creating electronic presentations using Microsoft PowerPoint 2010

  • Precalculus: Stitz Zeager

    Faculty reviewed Adopted Ancillary Resources

    Author(s): Carl Stitz, Ph.D., Jeff Zeager, Ph.D.
    Date: Feb 15, 2017

    Description: Precalculus is an introductory text. The material is presented at a level intended to prepare students for Calculus while also giving them relevant mathematical skills that can be used in other classes. The authors describe their approach as "Functions First," believing introducing functions first will help students understand new concepts more completely. Each section includes homework exercises, and the answers to most computational questions are included in the text (discussion questions a...[more]

  • Native Peoples of North America

    Faculty reviewed

    Author(s): Dr. Susan Stebbins, Open SUNY
    Date: Feb 15, 2017

    Description: Native Peoples of North America is intended to be an introductory text about the Native peoples of North America (primarily the United States and Canada) presented from an anthropological perspective. As such, the text is organized around anthropological concepts such as language, kinship, marriage and family life, political and economic organization, food getting, spiritual and religious practices, and the arts. Prehistoric, historic and contemporary information is presented. Each chapter begi...[more]

  • Nationalism, Self-determination and Secession

    Faculty reviewed

    Author(s): Geoff Andrews, Open University, Michael Saward, Open University
    Date: Feb 15, 2017

    Description: What makes a ‘nation’ and what makes peoples strive for nationhood? This unit will provide you with an introduction to studying political ideas by looking at how people who see themselves as nations challenge the existing order to assert their right to a state of their own. After studying this unit you should be able to: grasp the concepts of nation, nationalism and self-determination; have a better understanding of the role they play in current political disputes; think about the...[more]

  • Modern Pastry and Plated Dessert Techniques

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 14, 2017

    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.

  • Medicines by Design

    Ancillary Resources

    Author(s): US Department of Health and Human Services, National Institute of Health, National Institute of General Medical Sciences
    Date: Feb 14, 2017

    Description: Medicines By Design aims to explain how scientists unravel the many different ways medicines work in the body and how this information guides the hunt for drugs of the future. Pharmacology is a broad discipline encompassing every aspect of the study of drugs, including their discovery and development and the testing of their action in the body. Much of the most promising pharmacological research going on at universities across the country is sponsored by the National Institute of General Medica...[more]

  • Media Studies 101

    Author(s): Dr Erika Pearson, Dr Sy Taffel, Dr Brett Nicholls, Martina Wengenmeir, Khin-Wee Chen, Hazel Phillips, Collette Snowden, Bernard Madill, Jane Ross, Sarah Gallagher, Thelma Fisher, Shah Nister J. Kabir, Maud Ceuterick, Hannah Mettner, Massimiliana Urbano
    Date: Feb 14, 2017

    Description: Media Studies 101 is the open educational resource for media studies studies in New Zealand, Australia, and Pacifica. We have constructed this text so it can be read in a number of ways. You may wish to follow the structured order of 'chapters' like you would in a traditional printed textbook. Each section builds on and refers back to previous sections to build up your knowledge and skills. Alternatively, you may want to go straight to the section you are interested in -- links will help guide ...[more]

  • Meat Cutting and Processing for Food Service

    Ancillary Resources

    Author(s): go2HR, The BC Cook Articulation Committee
    Date: Feb 14, 2017

    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]