The biology material in these PowerPoint presentations comes from an OER (Open Education Resource) textbook. The textbook is Concepts of Biology, by Rice University. The textbook can be found on the following website under the subject of science: https://openstax.org/

This module contains lecture PowerPoint slides in pptx format for chapters 11-15 and 19-21 for the Concepts of Biology book by Rice University. These slides contain tables, illustrations and text and are suitable for use in face-to-face, hybrid and online classes. They contain extensive text and could be utilized as instructor notes as well. The Concepts of Biology book can be downloaded on the following website: https://openstax.org/.

These PowerPoint presentations are a modified version of the PowerPoints that match the OER textbook Concepts of Biology by Rice University.

These are the same PowerPoints as the Concepts of Biology textbook PowerPoints, but saved in the PDF format, which is often used for online and hybrid courses. They cannot be modified. If you need to modify the PowerPoints, use the Concepts of Biology textbook PowerPoints version, modify them, and re-save them as a PDF.

This module contains lecture PowerPoint slides in pdf format for chapters 11-15 and 19-21 for the Concepts of Biology book by Rice University. They have been modified for ADA compliance for use with screen readers. These slides contain tables, illustrations and text and are suitable for use in face-to-face, hybrid and online classes. They contain extensive text and could be utilized as instructor notes as well. The Concepts of Biology book can be downloaded on the following website: https://openstax.org/.

This is information to be used for a General Biology I course (or Introduction to Biology I) for non-science majors.

These are simple worksheets created using the vocabulary words found at the end of each chapter of the Concepts of Biology by Rice University textbook. They can be modified and can by used as homework assignments, in class activities, extra credit assignments, etc.

Terminology Matching Key is available upon request. Use the Help Center to open a new support ticket to request this.

Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the ‘arts’ of preparation, cooking, and presentation of food, usually in the form of meals. People working in this field – especially in establishments such as restaurants – are called "chefs" or "cooks", although, at its most general, the terms "culinary artist" and "culinarian" are also used. Table manners as an exemplar, ("the table arts") are sometimes referred to as a culinary art.
Expert chefs are required to have knowledge of food science, nutrition, and diet and are
responsible for preparing meals that are as pleasing to the eye as they are to the palate.

This text was written by Chef Randy Cheramie for CULA 111: Culinary Foundations at the Chef John Folse Culinary Institute at Nicholls State University.

Introduction to topics in contemporary mathematics. Topics may include the theory of finance, perspective and symmetry in art, formal Aristotelian logic, graph theory, probability and odds, statistics, elementary number theory, optimization, numeracy in the real world, and historical topics in mathematics that have influenced contemporary mathematics. (Topics will vary)

The Contemporary Mathematics course associated with this resource was built using the Lumen OHM platform, and GUEST access is available to view the course content in Canvas Commons and in Lumen OHM.

ENGL 1010: English Composition I. Introduces students to the critical thinking, reading, writing, and rhetorical skills required in the college/university and beyond, including citation and documentation, writing as a process, audience awareness; and writing effective essays.
The course utilizes a scaffolding approach as well as cross-curricular resources and assignments to focus the course around a central theme: Socio-Political Themes in Pop Culture. All resources are OER, including the integration of textbooks: Waymaker: Introduction to College Composition by Lumen and Media, Society, Culture, and You by Mark Poepsel. As well, assorted media sources are utilized, including video (documentaries, interviews, lectures, films), photography, and social media apps.

ENGL 1020: English Composition II: An Integrated Media Approach. Continuation and further development of material and strategies introduced in English Composition I. Primary emphasis on composition, including research strategies, argumentative writing, evaluation, and analysis. The course utilizes a scaffolding approach as well as cross-curricular resources and assignments to focus the course around a central theme: Analysis of Film Genres. All resources are OER, including the integration of textbooks: Waymaker: Introduction to College Composition by Lumen and Exploring Movie Construction and Production by John Reich.

EDUCATIONAL PSYCHOLOGY (3-3-0) Prerequisites: C or better in PSYC 2120 or 2060. The application of psychology to teaching and learning. Emphasis is on practical application in the school setting. Ten hours in field experience required. Designed primarily for education majors. Others admitted at the discretion of the instructor.

This text explores the visual and performing arts (art, music, dance, theatre).
Chapter 1: Elements, Vocabulary, and Iconography of Visual Art
Chapter 2: Mediums in Visual Art
Chapter 3: Ancient Arts (Prehistoric, Ancient Near East, Egyptian)
Chapter 4: Classical Period to Middle Ages
Chapter 5: Renaissance to Realism
Chapter 6: Impressionism to Modern
Chapter 7: An Introduction to the Theater and its Elements
Chapter 8: The Greek Origins of Western Theater
Chapter 9: Technical Theater
Chapter 10: The Actor's Craft
Chapter 11: Other Theater Traditions
Chapter 12: Introduction to Music
Chapter 13: Music in the Middle Ages and the Renaissance
Chapter 14: Baroque and Classical Music
Chapter 15: Music of the Romantic Era
Chapter 16: Music of the 20th Century
Chapter 17: Introduction to Dance
Chapter 18: Elements of Dance
Chapter 19: Dance History and Styles

Preface: With a fundamental knowledge of the variety of sauce making methods available, the chef can make his or her own decisions based on the needs of the clientele, the budget, and style of the restaurant. It is important for a chef to know how liquids, flavorings, and thickeners work and to explain traditional approaches and combinations that will provide the chef with technical guidelines and underlying aesthetic principles.

This text was written by Chef Amelie Zeringue for CULA 222: Stocks, Sauces, and Soups at the Chef John Folse Culinary Institute at Nicholls State University.

This text was written by Chef Marcelle Bienvenu for CULA 221, a core class at the Chef John Folse Culinary Institute at Nicholls State University. It covers the following topics: flavors; eggs and breakfast; vegetables; potatoes; grains; pasta; vegetarianism; oils, vinegars, and salads; and fruit.

Provides a broad-based overview of the field of communication as a social and cultural construct, through an examination of practices and theories in various contexts and settings.
Chapter 1: Foundations of Communication
Chapter 2: Perceiving and Understanding
Chapter 3: Communication Theory
Chapter 4: Verbal Communication
Chapter 5: Nonverbal Communication
Chapter 6: Listening
Chapter 7: Communication Climates
Chapter 8: Interpersonal Communication
Chapter 9: Culture and Identity
Chapter 10: Intercultural Communication
Chapter 11: Mass Communication

This is an Introduction to Geography course (GEOG 2010) that was transformed to utilize OER. The package provided here contains all of the quizzes and exams that the course uses in the corresponding OER online textbooks. Direct links to each chapter can be found in the course syllabus. Quizzes and syllabus licensed CC BY 4.0 by Rusti Liner, adapting content from "Introduction to Physical Geography" and "Introduction to Human Geography", by R. Adam Dastrup is licensed under CC BY 4.0

This is a Cultural Geography course (GEOG 2030) that was transformed to utilize OER. The package provided here contains all of the assignments and tests that the course uses in the corresponding OER online textbook. Direct links to each chapter can be found in the course syllabus. The assignments, tests and syllabus are licensed CC BY 4.0 by Rusti Liner, adapting content from "World Regional Geography: People, Places, and Globalization" by Royal Berglee is licensed under CC BY NC SA.

This is an Introduction to Geographic Information Systems (GIS) course (GEOG 2037) that was completely copied and borrowed for a face to face delivery and also online delivery. I have modified the modules to work for a 16-week semester format. Additional updates will be provided as they become available. The entire course utilizes QGIS, a free shareware GIS package that is open source.

This is a Physical Geography course (GEOG 2050) that was transformed to utilize OER. The package provided here contains all of the quizzes and exams that the course uses in the corresponding OER online textbooks. Direct links to each chapter can be found in the course syllabus. Quizzes and syllabus licensed CC BY 4.0 by Rusti Liner, adapting content from "Introduction to Physical Geography" by R. Adam Dastrup is licensed under CC BY 4.0