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. 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 »