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Giáo trình, tài liệu tham khảo và tài nguyên học tập mở.
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A Guide to Good Reasoning: Cultivating Intellectual Virtues
David Carl Wilson · Webster University
A Guide to Good Reasoning shows with both wit and philosophical care how students can become good at everyday reasoning. It starts with attitude—with alertness to judgmental heuristics and with the cultivation of intellectual virtues and develops a system for skillfully clarifying and evaluating arguments, according to four standards—whether the premises fit the world, whether the conclusion fits the premises, whether the argument fits the conversation, and whether it is possible to tell.
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Fruits, Vegetables, and Farinaceous Products
William R. Thibodeaux & Marcelle Bienvenu · Chef John Folse Culinary Institute at Nicholls State University
Có trong mục lục: 10.03: Measurement and conversion charts
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Music Appreciation
Mueller et al. · Georgia Gwinnett College
The author of this text has intentionally kept it general in nature in order to create a platform for those who want to expand content into more in depth studies of the mentioned concepts and traditions. I believe that appreciation of any subject comes from open-minded exposure to that topic. With the arts this generally must happen at a moment when the message and meaning of the work resonates naturally with the appreciator.
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Art 104: Introduction To Art
Staff · Southwestern College
This text provides a general introduction to visual arts that includes the study of theory, terminology, themes, design principles, media, techniques, interpretation, and evaluation of works of art across time and diverse cultures. Introduces skills needed for analysis of historical art context including defining and differentiating functions and methodologies of art history and art criticism.
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Workplace Safety for US Workers
Kimberly Mosley · Long Beach City College
Có trong mục lục: 1.03: OSHA Subparts
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Actors and the Art of Performance
Susanne Valerie Granzer · University of Music and Performing Arts Vienna
Translated from the German by Laura Radosh with Alice Lagaay.
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Introduction to Humanities 2e
Lori-Beth Larsen · Central Lakes College
Có trong mục lục: 1.09: The Arts · 1.12: Visual Arts · 1.13: Culinary Arts
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Business Math
Jean-Paul Olivier · Red River College of Applied Arts, Science, & Technology
Business math is the study of mathematics required by the field of business. Business professionals will work with taxes, gross earnings, product prices, and currency exchange; they will be offered loans, lines of credit, mortgages, leases, savings bonds, and other financial tools. This textbook covers all of these topics and how these financial tools can maximize their earnings and minimize their costs. It discusses how to execute smart monetary decisions both personally and for their business.
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Electric Circuits I Direct Current
Tony R. Kuphaldt · Bellingham Technical College
Modern life could not exist if it were not for electricity and electronics. The history of electricity starts more than two thousand years ago, with the Greek philosopher Thales being the earliest known researcher into electricity. But it was Alessandro Volta who created the most common DC power source, the battery (for this invention the unit Volt was named after him). Direct current (also known as DC) is the flow of charged particles in one unchanging direction (most commonly found as electron
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Introduction to Humanities
Lori-Beth Larsen · Central Lakes College
Có trong mục lục: 1.07: The Arts · 1.09: Performing Arts · 1.10: Visual Arts
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Building a Medical Terminology Foundation (Carter and Rutherford)
LibreTexts
Có trong mục lục: 1.01: Identifying Word Parts in Medical Terms
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Principles of Computer System Design
Jerome H. Saltzer & M. Frans Kaashoek · Massachusetts Institute of Technology
Principles of Computer System Design: An Introduction is published in two parts. Part I, containing chapters 1-6, is a traditional printed textbook published by Morgan Kaufman, an imprint of Elsevier. Part II, containing chapters 7-11, is available here as an open educational resource.
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Understanding Ingredients for the Canadian Baker
BC Cook Articulation Committee · BC Campus
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.
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Phys1140: Introductory Physics II: Part 1
Elizabeth McCormak · Bowdoin College
Welcome students! Physics 1140 will be using a selection of open electronic resources (OER) to support your learning in this course. The Bowdoin Physics Department has collected sections of the OpenStax University Physics OER textbook and arranged them in parts 1 and 2 according to the material we will discuss. Part 1 provides information, sample problems, and online simulations for the first half of the course. Part 2 provides the same for the remainder of the course.
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Introduction to Art - Design, Context, and Meaning
Sachant et al. · University System of Georgia
This text offers a comprehensive introduction to the world of Art. Authored by four USG faculty members with advance degrees in the arts, this textbooks offers up-to-date original scholarship. It includes over 400 high-quality images illustrating the history of art, its technical applications, and its many uses. Combining the best elements of both a traditional textbook and a reader, it introduces such issues in art as its meaning and purpose; its meaning and purpose; its structure, material, an
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Introduction to Human Sexuality
Emerson Wolfe and Ericka Goerling · Portland Community College
This text is an introductory human sexuality textbook that was created to offer updated, inclusive, and affordable content on human sexuality. The book is divided into two parts: the first covers personal topics like sexology and gender, while the second addresses professional topics like sexual health and dysfunctions. The authors aim to provide an intersectional and dynamic resource for students across various fields and encourage feedback for continual improvement.
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Meat Identification and Fabrication
Marshall Welsh & William R. Thibodeaux · Finch Henry Job Corps Center & Nicholls State University
This text offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.
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Art of the Ancient Americas
Deborah Gustlin & Zoe Gustlin · Gavilan College
This textbook will explore the visual arts of the ancient Americas—from their prehistoric origins to the period just before European colonization. Through the study of sculpture, architecture, painting, textiles, and ceremonial objects, we will uncover how art reflected the beliefs, environments, and social structures of diverse Indigenous cultures across the continents.
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Food Preparation Lab Manual
Erica Beirman and Kate Gilbert · Iowa State University
This lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.
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Environmental Science
Bill Freedman · Dalhousie University
This textbook is intended to provide the core elements of a curriculum for teaching environmental science at the introductory level in Canadian colleges and universities. This book is suitable for students beginning a program in environmental science, environmental studies, or sustainability. It is also appropriate for arts students who require a science elective, and for science students who require a non-major elective.