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Water Supply
Examines the sources of drinking water supplies, with special emphasis on water in California. Explores the uses of water, including residential, commercial/industrial/institutional, and landscaping demands. It also examines the roles and methods of conservation on water demand management.
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Water Quality
Examines basic principles of chemistry and microbiology, and applies them to drinking water quality and related state and federal regulations. Table of Contents Chapter 1: Water Resources And Origin Of Contaminants Chapter 2: Introduction To Chemistry And Matter Chapter 3: Chemical Equations Chapter 4: Organic Chemistry Chapter 5: Acids, Bases, And Salts Chapter 6: Basic Microbiology…
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Water Distribution Operator II
Presents intermediate to advanced principles of water distribution.
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Wastewater Treatment & Disposal I
Presents the basic operating principles and techniques of conventional wastewater treatment processes including preliminary treatment, primary treatment, and secondary treatment, as well as wastewater quality assessment, wastewater collection, and wastewater disposal.
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The Normal Electrocardiogram
A lecture on electrocardiograms by Dr. Kim Eagle, M.D. This lecture was taught as a part of the University of Michigan Medical School's M2 - Cardiovascular Sequence. View the course materials: http://open.umich.edu/education/med/m2/cardio/materials Creative Commons Attribution-Share Alike 3.0 License http://creativecommons.org/licenses/by-sa/3.0/ Help us caption and translate this vi…
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- 610
Career Education
Overview: Students who do not know what careers they would like to pursue will be asked to review supplementary career resources such as the Occupational Handbook or the Virginia Wizard or the local employment office or any authoritative resources which could give them information about career pathways. Students will choose at least two occupations that they would be interested in pursuing. For…
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- 370.113
Modern Pastry and Plated Dessert Techniques
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
Open Pedagogy in the Trades
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
Overview: Online OER text created for First Year Experience (FYE) Career Exploration by Denise Dufek for Bay College.
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- 370.113
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
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