This readily accessible online introductory resource was developed for anyone who has …
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 …
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 …
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 …
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.)
Basic Kitchen and Food Service Management is one of a series of …
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.
Short Description: Basic Kitchen and Food Service Management is one of a …
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 …
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.
This lesson focuses on developing basic money management skills for adults. The …
This lesson focuses on developing basic money management skills for adults. The specific time focus for these skills is on multiple months to years. The intended audience is for adults ages 18 and above.The lesson will include elements of reading and writing and listening, and will focus on authentic texts, videos, facts and figures cited from expert research and reports.This lesson will help learners comprehend different money management skills, and help them to understand how to apply them in a long term timeframe.These skills can be used in both a personal sense as well as for business.
This lesson focuses on developing basic money management skills for adults. The …
This lesson focuses on developing basic money management skills for adults. The specific time focus for these skills is on multiple months to years. The intended audience is for adults ages 18 and above.The lesson will include elements of reading and writing and listening, and will focus on authentic texts, videos, facts and figures cited from expert research and reports.This lesson will help learners comprehend different money management skills, and help them to understand how to apply them in a long term timeframe.These skills can be used in both a personal sense as well as for business.
Short Description: This readily accessible online resource was developed for anyone who …
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 …
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 …
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 …
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.
Learners examine the basic types of dimensioning including unidirectional and aligned systems, …
Learners examine the basic types of dimensioning including unidirectional and aligned systems, and linear, aligned, angled, arrowless, chain, datum, chart, tabular, radius, diameter, typical, and reference dimensions.
Basics of Electrical and Electronics course gives the introduction and working of …
Basics of Electrical and Electronics course gives the introduction and working of small concepts in these two fields. Electrical and Electronics is the heart of most of the latest applications. Foundation of such things must be concrete. Hence this course will help in doing those things.
In this activity, kids will work on two fundamental early math skills …
In this activity, kids will work on two fundamental early math skills – sorting/classifying, and graphing. There will also be some great fine motor skill practice! Includes place-based discussion questions, activity instructions, extension activities, songs, and student graph worksheets.
NGSS: K-LS1-1, 1-LS1-1, partially meets K-ESS3-1 (book and discussion)
Common Core: MP.4
Time: 45 minutes
Matierals: bag of dried beans ("16 bean soup"), paper bowls, glue, chart paper, the book "One Bean" or similar book about growing food plants, especially beans.
No restrictions on your remixing, redistributing, or making derivative works. Give credit to the author, as required.
Your remixing, redistributing, or making derivatives works comes with some restrictions, including how it is shared.
Your redistributing comes with some restrictions. Do not remix or make derivative works.
Most restrictive license type. Prohibits most uses, sharing, and any changes.
Copyrighted materials, available under Fair Use and the TEACH Act for US-based educators, or other custom arrangements. Go to the resource provider to see their individual restrictions.
