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Calculus Volume 2
Calculus is designed for the typical two- or three-semester general calculus course, incorporating innovative features to enhance student learning. The book guides students through the core concepts of calculus and helps them understand how those concepts apply to their lives and the world around them. Due to the comprehensive nature of the material, we are offering the book in three volumes fo…
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Voice Class
The rule of punctuation is simple. In the text of the song, if there is a punctuation mark, breathe or pause there. In written music, punctuation marks, such as a comma or period, are prominent throughout the music. When preparing a piece from a recording, research the sheet music to find the punctuation. Unfortunately, most websites that offer the lyrics to the song do not include the pu…
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- 790 ROL v
Calculus Volume 1
Calculus is designed for the typical two- or three-semester general calculus course, incorporating innovative features to enhance student learning. The book guides students through the core concepts of calculus and helps them understand how those concepts apply to their lives and the world around them. Due to the comprehensive nature of the material, we are offering the book in three volumes fo…
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Calculus I
Overview: This course begins with a review of algebra specifically designed to help and prepare the student for the study of calculus, and continues with discussion of functions, graphs, limits, continuity, and derivatives. The appendix provides a large collection of reference facts, geometry, and trigonometry that will assist in solving calculus problems long after the course is over. Upon suc…
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Biology 2e
Overview: Biology 2e is designed to cover the scope and sequence requirements of a typical two-semester biology course for science majors. The text provides comprehensive coverage of foundational research and core biology concepts through an evolutionary lens. Biology includes rich features that engage students in scientific inquiry, highlight careers in the biological sciences, and offer every…
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- 570
Basic Kitchen and Food Service Management
Overview: 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.
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- 370.113
Medical Terminology for Healthcare Professions
Overview: Medical Terminology for Healthcare Professions is an Open Educational Resource (OER) that focuses on breaking down, pronouncing, and learning the meaning of medical terms within the context of anatomy and physiology. This resource is targeted for Healthcare Administration, Health Sciences, and Pre-Professional students.
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- 613 NEL m
Media Innovation and Entrepreneurship
Overview: This is a modular open textbook designed for entrepreneurial journalism, media innovation, and related courses. This book has been updated for Fall 2018. Let us know if you have adopted this book in your classroom!
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- 306 MAY m
Media Innovation and Entrepreneurship
Overview: This is the first edition of a modular open textbook designed for entrepreneurial journalism, media innovation, and related courses. This book has been undergoing student and faculty testing and open review in fall 2017. Feedback has been implemented in Version 1.0 and will continue to be implemented in Version 2.0 (ETA spring 2018). An accompanying handbook will include additional ac…
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- 070 FER m
Meat Cutting and Processing for Food Service
Overview: This book is intended to give students a basic understanding of the various types of meat and poultry used in the food service industry, and how the terminology used by retail, wholesale, and food service customers varies. Meat cutting for restaurants and hotels differs slightly from meat cutting for retail. Restaurants and hotels sometimes use names of cuts on menus that are common i…
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- 664..9
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