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 …
Author: Amy Liao
View each page for licensing information. Chapters by different authors on all topics generally covered in biological psychology courses. Some chapters don’t have enough information while others have maybe too much. Instead, the following remix by Keys (Psyc 310: Biological Psychology (Keys)- LibreTexts) balances those out.
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 »
Culinary Production and Operations is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP160. It is supported by the Central Mother Lode Regional Consortium. Culinary Production and Operations is a fundamentally based course in culinary arts. Course content covers food service …
Culinary Production and Operations (Raja, Christian, 2021) – Canvas (CC BY-NC-SA)Read More »
Hospitality Cost Control is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP120. It is supported by the Central Mother Lode Regional Consortium. This course covers the fundamentals for students in analyzing and managing of food, beverage, labor, and other costs …
Hospitality Cost Control – (Bojorge, Roxana, 2021) – Canvas Shell (CC BY-NC-SA)Read More »
Hospitality Laws is Zero Textbook Cost course for undergraduate students that is licensed by CC BY-NC-SA 4.0, except otherwise noted. The course C-ID aligns with HOSP150. It is supported by the Central Mother Lode Regional Consortium. This course covers the fundamentals for students to explores the legal relationship and considerations of hotel, restaurant, travel, and …
Hospitality Laws (Bojorge, Roxanne, 2021) – Canvas Shell (CC BY-NC-SA)Read More »
Monday, September 25, 2023, from 9 am – 10 am Register for OERI Office Hours on Mondays 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 …
Friday, September 22, 2023 from 11:00 am – 12:30 pm Watch the “Anti-Racism in Action: Applying the IDEA Framework to OER” recording Access the “Anti-Racism in Action: Applying the IDEA Framework to OER” presentation slides Using Open Educational Resources (OER) is an important element of student equity efforts. Join us for a hands-on training to …
Anti-Racism in Action: Applying the IDEA Framework to OERRead More »