Thursday, September 10, 2026 from 12:30 pm – 1:30 pm As of Fall 2026, most new pathways funded with Zero Textbook Cost (ZTC) Degree Program dollars are required to be implemented and many colleges have added new resources to COOL4Ed as required by the ZTC legislation. Join us for an overview of newly available anthropology …
Author: Amy Liao
Friday, August 14, 2026 from 8:30 am – 3:30 pm at Allan Hancock This workshop will showcase LibreTexts, the LibreTexts Remixer, and the ADAPT Open Homework System.The OERI, in collaboration with Allan Hancock College, is pleased to announce a professional development opportunity for those who intend to remix open educational resources in the LibreTexts platform and create openly-licensed …
Introduction to Remixing and Open Homework Systems Regional Meeting – SouthRead More »
Published by University of Austin. Found at: Center for Open Education, University of Minnesota’s College of Education and Human Development. While not officially a biotechnology textbook, this open resource does discuss biomanufacturing through the lens of Quality Control and regulation by USFDA.
Entrada Libre 2.0 is an intermediate and advanced college-level Spanish OER grammar manual for second language learners and heritage speakers at the community college level. This second edition is fully aligned with Tarea Libre 2 (2024) and University of Kansas’ Acceso. The manual incorporates the ASCCC OERI IDEA Framework and UDL 3.0 principles for culturally responsive, accessible instruction. It …
Entrada Libre 2e (Moon, Lee, Harmon, and Díaz-Rodil, 2026) (CC BY-NC)Read More »
Principles of Macroeconomics (OpenStax) – LibreTexts (CC BY-NC-SA)
This OER fills an important niche in general humanities (Western Culture focused).
This OER explores introductory elements of Humanities by Vargas-Rose at Coalinga College.
Explores how cultural heritage and social determinants of health influence food choices and medical outcomes. This is a 2025 edition and is highly relevant to modern dietetics.
Examines the molecular changes that occur during food preparation, including fermentation and emulsification.Strengths: Excellent for explaining the “why” behind culinary techniques like the Maillard reaction.