This handbook describes the United States (U.S.) aviation weather program, products, and services. It also documents weather theory and its application to aviation. The objective of this handbook is to help the pilot and operator understand the basics of weather, aviation weather hazards, and aviation weather products. The information included is not prescriptive. Furthermore, the guidance and recommendations in this handbook are not legally binding in their own right and will not be relied upon by the FAA as a separate basis for affirmative enforcement action or other administrative penalty. Conformity with the guidance and recommendations is voluntary only and nonconformity will not affect rights and obligations under existing statutes and regulations.

Word Count: 21752

(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:
This manual serves as a guide for apprentices who desire to grow beyond their foundational haircutting knowledge and skills, and expand their knowledge to include more advanced barbering services, such as beard and moustache design, and straight razor shaves.

Long Description:
This manual serves as a guide for apprentices who desire to grow beyond their foundational haircutting knowledge and skills, and expand their knowledge to include more advanced barbering services, such as beard and moustache design, and straight razor shaves.

Word Count: 14090

ISBN: 978-1-77420-097-1

(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:
This is an entry level blueprint reading book written for the first year welding student. The book will be used in the first term of a two year welding program to familiarize the student to sketching and reading blueprints.

Word Count: 7979

ISBN: 978-1-63635-031-8

(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 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 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.)

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.)

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

ISBN: 978-1-77420-075-9

(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:
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: 21215

(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 lab book is intended for use in both the lab and kitchen. Each section of the book contains learning objectives, lab problems to be solved, recipes, questions, and observation charts for the input of data.

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

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

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