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Found 165 from your keywords: subject="Care"
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Modern Pastry and Plated Dessert Techniques
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BC Cook Articulation Committee

Overview: 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 pro…

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664.02 BCC m
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Open Pedagogy in the Trades
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NEID, BruceREHN, Nicki

Open Pedagogy in the Trades: Instructor Resource contains a bank of activities and projects to integrate with your course curriculum and use with your students immediately. All the activities are adaptable to any trade or ITA line item, and most will work for in-person and remote learning modalities. Adopting open pedagogy will lead to more engaged and invested students and richer learning outc…

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Bay College - FYE 103 - Career Exploration
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Edie Erickson

Overview: Online OER text created for First Year Experience (FYE) Career Exploration by Denise Dufek for Bay College.

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370.113
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Basic Kitchen and Food Service Management
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The BC Cook Articulation Committee

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
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Basic HVAC
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Aaron Lee

Overview: This readily accessible online introductory resource was developed for anyone who has interest in, or works with, HVAC controls and equipment. Designed for electrical and HVAC apprentices learning about the subject in school, you will find the descriptive text and original diagrams easy to navigate through, while the question bank will help students review the subject matter.

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370.113
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