Digital library
Textbooks, references and open learning resources.
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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.
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Medical Terminology
Stacey Grimm, Coleen Allee, Elaine Strachota, Laurie Zielinski, Traci Gotz, Micheal Randolph, and Heidi Belitz · Nicolet College
In the contents: 1.01: Identifying Word Parts in Medical Terms
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Foundations in Statistical Reasoning
Peter Kaslik · Pierce College Fort Steilacoom
This book starts by presenting an overview of the statistical thought process. By the end of chapter 2, students are already familiar with concepts such as hypotheses, level of significance, p-values, errors. Normally these topics are not introduced until after a discussion of probability and sampling distributions. My approach to probability and sampling distributions is also very different.
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Workplace Safety in the Foodservice Industry
BC Cook Articulation Committee · BC Campus
Workplace Safety in the Foodservice Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in BC’s foodservice and hospitality industry.
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Human Resources in the Food Service and Hospitality Industry
BC Cook Articulation Committee · BC Campus
Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
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Modern Pastry and Plated Dessert Techniques
BC Cook Articulation Committee · BC Campus
Modern Pastry and Plated Dessert Techniques 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. Although created with the Professional Cook and Baker programs in mind, these have been designed as a modular series, and there for can be used to support a wide variety of programs that offer training in food service skills.
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A World Perspective of Art History: 1400CE to the 21st Century
Deborah Gustlin & Zoe Gustlin · Evergreen Valley College
Visual arts are one of the oldest forms of communication between humans and the fundamental beliefs of their culture. The historical background of art history has been written from the canon of wealthy individuals from Western countries focusing on well-known art and artifacts in isolated environments. To become more culturally inclusive, the textbook is written to redefine art history by discussing art from every continent, civilization, and unknown artists and comparing different cultures that
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Physics 9HC: Introduction to Waves, Physical Optics, and Quantum Theory
Tom Weideman · University of California, Davis
Physics 9HC is the third in the "honors" introductory physics series. It starts by covering the general topic of waves, and applies the principles learned to the study of light (physical optics). The lines are then blurred between light and particles in the realm of the very small, resulting in an introduction to the quantum theory.
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Culinary Foundations
Randy Cheramie and William R. Thibodeaux · Chef John Folse Culinary Institute at Nicholls State University
In the contents: 11.02: Measurement and Conversion Charts
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Tutorials of Visual Graphic Communication Programs for Interior Design
Yongyeon Cho · Iowa State University
This book is for the beginning level of both architecture and interior design students who learn computer graphic communication software. The author developed multiple tutorials to teach three computer graphic applications, AutoCAD, Revit, and Enscape. AutoCAD is an essential computer drafting software which is 2D drawing software. Revit is a Building Information Modeling software, which is 3D based modeling software. Lastly, Enscape is a real-time virtual reality plug-in for 4D experiences.
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Working in the Food Service Industry
BC Cook Articulation Committee · BC Campus
Working in the Food Service Industry 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. Although created with the Professional Cook, Baker, and Meat Cutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in food service skills.
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Food Safety Sanitation and Personal Hygiene
BC Cook Articulation Committee · BC Campus
Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
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Basic Kitchen and Food Service Management
BC Cook Articulation Committee · BC Campus
Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.
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Intermediate Drawing: Techniques and Content
Melissa Delaney · Coalinga College
Drawing, a timeless and fundamental part of the visual arts, has transcended time and technology, from ancient cave paintings to modern digital art. It serves as a universal language, enabling artists to communicate, solve problems, and express themselves across diverse cultures and eras. Delving into the history and evolution of drawing not only deepens our understanding but also fosters a sense of connection to the rich artistic heritage that continues to influence art today.
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An Inquiry-Based Approach to Abstract Algebra
Dana Ernst · Northern Arizona University
This free and open-source textbook is designed to used with an inquiry-based learning (IBL) approach to a first-semester undergraduate abstract algebra course. The textbook starts with groups (up to the First Isomorphism Theorem) and finishes with an introduction to rings (up to quotients by maximal and prime ideals). While the textbook covers many of the standard topics, the focus is on building intuition and emphasizes visualization.
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Native Peoples of North America
Susan A. Stebbins · SUNY Potsdam
This text is intended to be an introductory text about the Native peoples of North America (primarily the United States and Canada) presented from an anthropological perspective. As such, the text is organized around anthropological concepts such as language, kinship, marriage and family life, political and economic organization, food getting, spiritual and religious practices, and the arts. Prehistoric, historic and contemporary information is presented.