College Algebra 2e provides a comprehensive exploration of algebraic principles and meets scope and sequence requirements for a typical introductory algebra course. The modular approach and richness of content ensure that the book addresses the needs of a variety of courses. College Algebra 2e offers a wealth of examples with detailed, conceptual explanations, building a …
Author: Amy Liao
Friday, October 6, 2023 from 10:30 am – 11:30 am Watch the “Accelerating and Implementing Zero-Textbook-Cost (ZTC) Pathways” recording Access the “Accelerating and Implementing Zero-Textbook-Cost (ZTC) Pathways” presentation slides How many colleges applied for ZTC Acceleration Grants by September 15 and how many intend to apply by November 15? What pathways were funded – and …
Accelerating and Implementing Zero-Textbook-Cost (ZTC) PathwaysRead More »
Monday, October 2, 2023 from 12:30 pm – 1:30 pm Register for Exploring a Medical Anthropology OER Join us to explore the creation of a new OER for medical anthropology/global health. We encourage you to contribute your objectives and ideas.
Friday, September 29, 2023 from 1:00 pm – 2:00 pm Register for OER Liaison Kick Off – September 29
Although not a comprehensive textbook, this resource provides a significant amount of material that could be very helpful in a California Geology course. The resource includes sections on the rocks, fossils, topography, energy, and mineral resources present in various physiographic regions and also includes virtual field experiences and virtual labs.
Thursday, September 28, 2023 from 3:00 pm – 4:00 pm Register for OERI Office Hours on Thursdays Looking for a place to discuss your OER and ZTC experiences and challenges? Interesting in learning about how your colleagues are mapping their ZTC data and prioritizing their work? Curious to learn how others are making ZTC plans …
View each page for licensing information. Chapters by different authors on all topics generally covered in biological psychology courses.
This introductory text on baking and pastries covers the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
Updated edition to Supervision in the Hospitality Industry: Leading Human Resources (Walker and Miller, 2010) – Google Books (CC BY-NC-SA)
Preface: Culinary arts, in which ‘culinary’ means “related to cooking”, are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called “chefs” or “cooks”, although, at its most general, the terms “culinary artist” and “culinarian” …
Culinary Foundations (Cheramie and Thibodeaux, 2021) – Creative Commons (CC BY-NC-SA)Read More »