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Available results: 139

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  • Introduction to Psychology - 1st Canadian Edition

    Faculty reviewed Adopted Ancillary Resources

    Author(s): Jennifer Walinga, Royal Roads University, Charles Stangor, University of Maryland
    Date: Feb 9, 2016

    Description: This book is designed to help students organize their thinking about psychology at a conceptual level. The focus on behaviour and empiricism has produced a text that is better organized, has fewer chapters, and is somewhat shorter than many of the leading books. The beginning of each section includes learning objectives; throughout the body of each section are key terms in bold followed by their definitions in italics; key takeaways, and exercises and critical thinking activities end each secti...[more]

  • Adult Literacy Fundamentals Mathematics: Book 4

    Adopted Ancillary Resources

    Author(s): Liz Girard, Wendy Tagami
    Date: Feb 6, 2016

    Description: Fundamental mathematics for adult learners. Book 4 includes a Table of Contents, Glossary, Grades Records, Self Tests, Practice Tests and Unit Tests. Ancillary Resources include the Instructor's Manual. This is 1 of a series of 6 books in the ABE Math collection.

  • Workplace Safety in the Food Service Industry

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 3, 2016

    Description: Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these injuries have serious long-term consequences for both employees and employers. For those new to the workfor...[more]

  • Working in the Food Service Industry

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 3, 2016

    Description: Workplace Safety in the Foodservice 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. Workplace Safety covers British Columbia le...[more]

  • Understanding Ingredients for the Canadian Baker

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 3, 2016

    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]

  • Teaching in a Digital Age

    Adopted Ancillary Resources

    Author(s): A.W. (Tony) Bates
    Date: Feb 3, 2016

    Description: The book examines the underlying principles that guide effective teaching in an age when everyone,and in particular the students we are teaching, are using technology. A framework for making decisions about your teaching is provided, while understanding that every subject is different, and every instructor has something unique and special to bring to their teaching. The book enables teachers and instructors to help students develop the knowledge and skills they will need in a digital age: not...[more]

  • Nutrition and Labelling for the Canadian Baker

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 3, 2016

    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]

  • Modern Pastry and Plated Dessert Techniques

    Accessible Ancillary Resources

    Author(s): The BC Cook Articulation Committee, go2HR
    Date: Feb 3, 2016

    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 3, 2016

    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]

  • Meat Cutting and Processing for Food Service

    Ancillary Resources

    Author(s): go2HR, The BC Cook Articulation Committee
    Date: Feb 3, 2016

    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]