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Write Here, Right Now: An Interactive Introduction to Academic Writing and Re…
An interactive Introduction to Academic Writing and Research utilizes PressBooks to create and host a writing e-textbook for first year university students that would effectively integrate into the flipped classroom model. The textbook could also be used for non-flipped classroom designs, as the embedded videos, diagrams and linked modules would act as an all-in-one multimedia textbook geared t…
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- 1
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- 808
Stereotactic Body Radiation Therapy Principles and Practices
This book serves as a practical guide for the use of stereotactic body radiation therapy in clinics. On the basis of more than 10 years of clinical experience with lung cancer, liver cancer and other cancers, a remarkable volume of knowledge has been accumulated. At the same time, great progress in techniques has been achieved. Various new fixing apparatuses, new respiratory regulation techniqu…
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- 1
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- 978-4-431-54883-6
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- 21 b/w illustrations, 55 illustrations in colour
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- XII, 254
OER : A Field Guide for Academic Librarians
We intend this book to act as a guide writ large for would-be champions of OER, that anyone—called to action by the example set by our chapter authors—might serve as guides themselves. The following chapters tap into the deep experience of practitioners who represent a meaningful cross section of higher education institutions in North America. It is our hope that the examples and discuss…
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- 9781945398797
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- 025 OER
Workplace Safety in the Food Service Industry
Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students and apprentices in B.C.’s foodservice and hospitality industry. Your health and well-being are your most valuable possessions. Many laws and regulations exist to ensure employee safety, yet every year thousands of serious injuries occur. In many cases, these in…
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- 363.1175 BRI w
Working in the Food Service Industry
Workplace Safety in the Food Service 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 va…
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- 338.19 BRI w
Trades Access Common Core: Line E, Electrical Fundamentals, Competency E-4, U…
Whether you choose to work in an electrical trade, a mechanical trade, or one of the construction trades, you will probably be faced with using and/or maintaining a variety of electrical measuring instruments. This Competency will introduce you to three basic meters for measuring voltage, current, and resistance. You must have a basic understanding of the purpose and operation of each type of m…
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- 650 TRA t
Trades Access Common Core: Line C, Tools Equipment, Competency C-4, Describe …
In this Competency you will learn about some of the common equipment used for performing work at elevated locations. The safe use of ladders and scaffolds is required in all types of jobs. A safely built scaffold provides a stable platform for workers to complete their work. The Occupational Health and Safety (O.H.S.) Regulation has set minimum standards for erecting and using ladders and work …
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- 650 TRA t
Nutrition and Labelling for the Canadian Baker
This book is intended to give students a basic understanding of nutritional information and labeling in the baking industry. In particular, there is a focus on Canadian regulations regarding labeling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances. Nutrition and Labeling for the Canadian Baker is one of a series of Culinary Arts …
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- 658.82 BRI n
Meat Cutting and Processing for Food Service
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 of 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 in the ki…
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- 664.024 BRI m
Line D: Organizational Skills, Competency D-6, Plan Projects
Every job is different and may have special requirements. Anticipating these requirements and planning accordingly is vital to ensuring that you have the materials, tools and time to complete the job. To do this effectively you will need to have a clear understanding of the overall job. You will need to know what materials are required and be able to record organized and accurate notes on the t…
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- 650.07 COL l
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