Word Count: 16252
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Video and study guides for the following topics: Order of operations, algebraic manipulation, negative and fractional exponents, rounding, engineering notation, unit conversion, general industrial safety, energy, power, efficiency, capacity factor, basic electrical properties: voltage, current, resistance, fixed resistors, variable resistors, protoboards, ohmmeters, series resistors, parallel resistors, 4 band resistor color code, DC Ohm’s Law, DC power, voltmeters, ammeters, series DC circuit properties, DC Kirchhoff’s Voltage Law, DC voltage divider rule, parallel DC circuit properties, DC Kirchhoff’s Current Law, DC current divider rule, series-parallel DC circuit properties, instrument loading effects, DC current sources, source conversion, resistive delta-Y conversion, complex DC circuits, DC Superposition Theorem, DC Thevenin’s Theorem, DC Maximum Power Transfer Theorem, DC Norton’s Theorem
This course is the 2nd in a three part series intended to support the flipped classroom approach for traditional basic electronics classes. Basic Electronics 2 covers capacitors and the transient capacitor charge and discharge process, inductors and the transient inductor storage and release process, sinusoidal properties, complex numbers and complex impedance, phasors, AC Ohm’s Law, series AC circuit analysis, parallel AC circuit analysis, and series-parallel AC circuit analysis. The text includes discussions of Kirchhoff’s Voltage Law, the AC Voltage Divider Rule, Kirchhoff’s Current Law, and the AC Current Divider Rule. Additionally the text covers use of AC voltmeters, AC ammeters, function generators, and oscilloscopes. These resources are meant to accompany a hands on lab with the guidance of an instructor.
This course is the 3rd installment in a three part series intended to support the flipped classroom approach for traditional basic electronics classes. Basic Electronics 3 covers apparent, real, and reactive power and power factor, power factor correction, ideal and non-ideal transformers, and transformer connection diagrams, AC circuit analysis techniques and theorems like source conversion, the AC superposition theorem, AC Thevenin’s Theorem, and the AC Maximum Power Transfer Theorem, 3 phase AC systems including balanced and unbalanced 4 wire Y configurations, 3 wire Y configurations, and delta configurations, the single wattmeter method and the two wattmeter method. These resources are meant to accompany a hands on lab with the guidance of an instructor.
This open book by Catherine Schmidt-Jones has units on time elements (rhythm and meter), pitch elements (timbre, melody, and harmony), and the combination of these elements. The textbook is being provided in both PDF and html formats for download.
In Basic Engineering Data Collection and Analysis, Stephen B. Vardeman and J. Marcus Jobe stress the practical over the theoretical. Step by step, students get real engineering data and scenario examples along with chapter-long case studies that illustrate concepts in realistic, thoroughly detailed situations. This approach encourages students to work through the material by carrying out data collection and analysis projects from problem formulation through the preparation of professional technical reports—just as if they were on the job.
This textbook is based on a different paradigm for organizing an engineering science core --- a systems, accounting and modeling approach --- that emphasizes the common, underlying concepts of engineering science. Although this approach is not new, as most graduate students have been struck by this idea sometime during their graduate education, its use as the organizing principle for an undergraduate curriculum is new. By focusing on the underlying concepts and stressing the similarities between subjects that are often perceived by students (and taught by faculty) as unconnected topics, this approach provides engineering students a foundational framework for recognizing and building connections as they travel through their education.
After completing this unit, the student will be able to discuss the historical perspective of foot care, identify the role of the Registered Nurse and Registered Practical Nurse in foot care, recognize the limitations beyond the scope of practice of foot care for Registered Nurses and Registered Practical Nurses and make appropriate referral, and identify other providers of foot care and their scope of practice.
Physical activity and/or exercise confers many benefits. It improves our mental outlook and capacity, our self-image and self-confidence, and provides independence for the elderly. Moving can also increase lean body mass and decrease body fat, increases bone mass, and improve heart, lung, and muscle function. Morbidity and mortality are lower in people who are physically active compared to people who are sedentary. Also, the risk is reduced for cardiovascular disease, hypertension, stroke, type II diabetes, cancer, particularly colon and breast, osteoporosis, and gallbladder disease.
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 covered in each section.
Short Description:
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 covered in each section.
Long Description:
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 covered in each section.
Word Count: 14247
ISBN: 978-1-77420-099-5
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Short Description:
Basic Hindi is an online, interactive, theme-based textbook for the true beginner of Hindi language. It promotes communicative, linguistic, and cultural competence. It has mixture of pedagogical approaches to fit all types of learning and teaching philosophies/styles to achieve intermediate low to mid ACTFL proficiency level within a semester.
Long Description:
Basic Hindi is an online, interactive, and tech-enhanced textbook that promotes speaking, listening, reading, writing, and cultural skills. Each Chapter in this book has clear stated learning outcomes, a review of previous chapters, reading/listening sections, study abroad section, relevant grammatical items, and cultural notes. The pedagogical approach in the book is mixed and informed by the socio-cultural approaches and the generative approaches of the Second Language Acquisition theory. The mixed theoretical backgrounds match diverse learning and teaching philosophies and styles. Following the learning outcomes guided by American Council of Teaching Foreign Language (ACTFL), this textbook aims for the novice learners to attain intermediate low to mid-level proficiency level. The textbook incorporates pictures, audio-visual materials, and activities developed on the H5P platform to keep learners engaged.
Word Count: 40301
ISBN: 978-1-62610-105-0
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
This book is the 7th edition of a basic income tax text. This edition incorporates the Tax Cuts and Jobs Act of 2017. It is intended to be a readable text, suitable for a three-hour course for a class comprised of law students with widely different backgrounds. The text integrates several of the CALI drills that Professor James Edward Maule (Villanova University) prepared.
Short Description:
This online interactive theme-based open textbook is for beginner learners of the Khmer language. This book aims to provide a practical introduction to speaking, listening, and reading. By the end of this course, students will be at the B1 level of the Common Framework for Language and at the low intermediate level on the American Council on the Teaching of Foreign Languages (ACTFL) proficiency scales. Basic Khmer is funded by the Open Educational Resources Program at Michigan State University.
Long Description:
This book contains eight chapters. In the first five chapters, each chapter is divided into two parts. The first part is based on the conversation and presents the grammar and vocabulary necessary to deal with everyday situations. The Cambodian script and sound system are introduced in the second part of each chapter.
Each chapter has clear learning outcome, a review of the previous chapter, the review of the vocabulary, grammar points and cultural notes. The layout of each chapter is followed by three modes of communication (interpretative, interpersonal and presentation mode) across the four skills. Each chapter also has a listening, speaking, reading and grammar section, followed by interactive activities. Cultural notes and a few online available materials related to the theme of the chapter is also introduced. Each chapter ends with key vocabulary/expression and Grammar summary. Vocabulary in reading and listening is built in the conversation with the English translation so that learners can infer the meaning in the given context. Learning activities have been developed by using h5p so that learners can get immediate constructive feedback.
Word Count: 14583
ISBN: 978-1-62610-118-0
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Short Description:
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.
Long Description:
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.
Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques
The series has been developed collaboratively with participation from public and private post-secondary institutions.
Word Count: 35600
ISBN: 978-1-989623-01-5
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Short Description:
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.
Long Description:
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.
Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques
The series has been developed collaboratively with participation from public and private post-secondary institutions.
Word Count: 34450
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
Short Description:
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.
Long Description:
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.
Other books in the series include: Food Safety, Sanitation, and Personal Hygiene Working in the Food Service Industry Workplace Safety in the Food Service Industry Meat Cutting and Processing Human Resources in the Food Service and Hospitality Industry Nutrition and Labelling for the Canadian Baker Understanding Ingredients for the Canadian Baker Modern Pastry and Plated Dessert Techniques
The series has been developed collaboratively with participation from public and private post-secondary institutions.
Word Count: 35480
ISBN: 978-1-998755-06-6
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)
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.
This text was written for the early term electrical apprentice or anyone who is interested in the field of lighting and lighting design. It is not intended as a replacement for proper electrical training and only qualified individuals should make any changes to electrical circuits.
Short Description:
This readily accessible online resource was developed for anyone who has interest in, or works with, AC motors and their associated motor control equipment. Whether you are an electrical apprentice learning about the subject in school or a seasoned journeyperson installing equipment in the field, you will find it easy to navigate through the descriptive text, original diagrams, and explanatory videos to find the exact information you are looking for.
Long Description:
This readily accessible online resource was developed for anyone who has interest in, or works with, AC motors and their associated motor control equipment. Whether you are an electrical apprentice learning about the subject in school or a seasoned journeyperson installing equipment in the field, you will find it easy to navigate through the descriptive text, original diagrams, and explanatory videos to find the exact information you are looking for.
Word Count: 21253
(Note: This resource's metadata has been created automatically by reformatting and/or combining the information that the author initially provided as part of a bulk import process.)