Preface: "The Garde Manger course is an introduction to the art and craft of the cold kitchen. It is rooted in preservation methods and techniques dating back to the days when the Garde Manger or 'keeper of the food' had no refrigeration and needed to preserve food for its wholesomeness. Techniques such as aspics and terrines are making a resurgence in the modern kitchen and a good foundation is important for you to be able to create your own niche as a modern chef. First, learn the old then redefine the new."

This text was created for CULA 230: Garde Manger at the Chef John Folse Culinary Institute at Nicholls State University.

Chapter 1: Essential Ideas
Chapter 2: Atoms, Molecules, and Ions
Chapter 3: Electronic Structure and Periodic Properties of Elements
Chapter 4: Chemical Bonding and Molecular Geometry
Chapter 5: Advanced Theories of Bonding
Chapter 6: Composition of Substances and Solutions
Chapter 7: Stoichiometry of Chemical Reactions
Chapter 8: Gases
Chapter 9: Thermochemistry

A Learning Management System (LMS) course in Canvas Commons that corresponds to the textbook: https://louis.pressbooks.pub/chemistry1/

Chemistry I (Science Majors) Nomenclature. Atomic and molecular structure. Chemical equations and stoichiometry; gas laws; bonding. Quantitative problem solving. Introduction to periodicity, energy relationships, and solutions. Chemistry I Lab (Science Majors) Safety; basic laboratory techniques (to include data collection and interpretation; introduction to laboratory reporting/record keeping) related to the topics in Chemistry I (Science Majors). This course was created through Interactive OER for Dual Enrollment, a project led by LOUIS: The Louisiana Library Network (https://louislibraries.org) and funded with a $2 million Open Textbooks Pilot Program grant from the Department of Education. This project supports the extension of access to high-quality post-secondary opportunities to high school students across Louisiana and beyond. It features a collaboration between educational systems in Louisiana, the library community, Pressbooks, and workforce representatives to enable and enhance the delivery of open educational resources (OER) and interactive quiz and assessment elements for priority dual enrollment courses in Louisiana and nationally. Developed OER course materials are released under a license that permits their free use, reuse, modification and sharing with others. This includes a textbook and corresponding course available in Moodle and Canvas that can be imported to other platforms. For access/questions, contact Affordable Learning Louisiana (alearningla@laregents.edu). If you are adopting this resource, we would be glad to know of your use via this brief survey: https://survey.co1.qualtrics.com/jfe/form/SV_41Olbogjof6HUay

A Learning Management System (LMS) course in MoodleNet that corresponds to the textbook: https://louis.pressbooks.pub/chemistry1/

Chemistry I (Science Majors) Nomenclature. Atomic and molecular structure. Chemical equations and stoichiometry; gas laws; bonding. Quantitative problem solving. Introduction to periodicity, energy relationships, and solutions. Chemistry I Lab (Science Majors) Safety; basic laboratory techniques (to include data collection and interpretation; introduction to laboratory reporting/record keeping) related to the topics in Chemistry I (Science Majors). This course was created through Interactive OER for Dual Enrollment, a project led by LOUIS: The Louisiana Library Network (https://louislibraries.org) and funded with a $2 million Open Textbooks Pilot Program grant from the Department of Education. This project supports the extension of access to high-quality post-secondary opportunities to high school students across Louisiana and beyond. It features a collaboration between educational systems in Louisiana, the library community, Pressbooks, and workforce representatives to enable and enhance the delivery of open educational resources (OER) and interactive quiz and assessment elements for priority dual enrollment courses in Louisiana and nationally. Developed OER course materials are released under a license that permits their free use, reuse, modification and sharing with others. This includes a textbook and corresponding course available in Moodle and Canvas that can be imported to other platforms. For access/questions, contact Affordable Learning Louisiana (alearningla@laregents.edu). If you are adopting this resource, we would be glad to know of your use via this brief survey: https://survey.co1.qualtrics.com/jfe/form/SV_41Olbogjof6HUay

The principles, institutions, processes, and functions of the government of the United States, and American political behavior are covered.
Chapter 1: American Government and Civic Engagement
Chapter 2: The Constitution and Its Origins
Chapter 3: American Federalism
Chapter 4: Civil Liberties
Chapter 5: Civil Rights
Chapter 6: The Politics of Public Opinion
Chapter 7: Voting and Elections
Chapter 8: The Media
Chapter 9: Political Parties
Chapter 10: Interest Groups and Lobbying
Chapter 11: Congress
Chapter 12: The Presidency
Chapter 13: The Courts
Chapter 14: State and Local Government
Chapter 15: The Bureaucracy
Chapter 16: Domestic Policy
Chapter 17: Foreign Policy

This introductory text on baking and pastries cover the following topics: baking and pastry equipment; dry ingredients; quick breads; yeast doughs; pastry doughs; custards; cake and buttercreams; pie doughs and ice cream; mousses, Bavarians, and souffle; and cookies. The appendix includes measurement and conversion charts, cake terms, and industry resources.
This resource was written by Chef Tammy Rink for Nicholls State University CULA 250 course.

Introduction to Business is designed to meet the scope and sequence requirements of foundational business courses. The textbook presents business principles and emerging trends in fields including management, leadership, production, marketing, and finance.
Chapter 1: Understanding Economic Systems and Business
Chapter 2: Making Ethical Decisions and Managing a Socially Responsible Business
Chapter 3: Competing in the Global Marketplace
Chapter 4: Forms of Business Ownership
Chapter 5: Entrepreneurship: Starting and Managing Your Own Business
Chapter 6: Management and Leadership in Today's Organizations
Chapter 7: Designing Organizational Structures
Chapter 8: Managing Human Resources and Labor Relations
Chapter 9: Motivating Employees
Chapter 10: Achieving World-Class Operations Management
Chapter 11: Creating Products and Pricing Strategies to Meet Customers' Needs
Chapter 12: Distributing and Promoting Products and Services
Chapter 13: Using Technology to Manage Information
Chapter 14: Using Financial Information and Accounting
Chapter 15: Understanding Money and Financial Institutions
Chapter 16: Understanding Financial Management and Securities Markets

This course is designed as a basic introduction to poetry and/or drama. All resources are in the public domain, or they may be accessed through student/faculty searching sites like poetryfoundation.org. The linked resources are also public domain.

A comprehensive review of the behavior or humans as well as other animals will be provided through each chapter. Topics such as learning, memory, emotions, behavioral disorders, and personality will be explored.
Section I: Introduction to Psychology
Section II: The Science of Psychology
Section III: Physiological Aspects of Psychology
Section IV: States of Consciousness
Section V: Sensation and Perception
Section VI: Growth and Development
Section VII: Learning
Section VIII: Thinking and Intelligence
Section IX: Memory
Section X: Emotion and Motivation
Section XI: Personality
Section XII: Social Psychology
Section XIII: Psychological Disorders
Section XIV: Treatment of Psychological Disorders

Introduction to Sociology 2e adheres to the scope and sequence of a typical introductory sociology course. In addition to comprehensive coverage of core concepts, foundational scholars, and emerging theories we have incorporated section reviews with engaging questions, discussions that help students apply the sociological imagination, and features that draw learners into the discipline in meaningful ways.
Chapter 1: Introduction and Methods
Chapter 2: Culture
Chapter 3: Socialization
Chapter 4: Social Structure, Groups and Organizations
Chapter 5: Deviance, Crime, and Social Control
Chapter 6: Social Stratification and Inequality
Chapter 7: Introduction to Race and Ethnicity
Chapter 8: Gender, Sex, and Sexuality
Chapter 9: Introduction to Marriage and Family
Chapter 10: Introduction to Education
Chapter 11: Introduction to Work and the Economy
Chapter 12: Introduction To Religion
Chapter 13: Introduction to Aging and the Elderly
Chapter 14: Health and Medicine
Chapter 15: Demography and Population
Chapter 16: Globalization, Technology, Social Movements, and Change

This is a class designed to get to the heart of fiction by starting with the simplest of myths, moving into short stories, and finally finishing with a novel.

We'll look at the beginning origins of the tale and see how it slowly grew from being something largely contained in plot devices to being something more attuned to character studies before finally showing you how bonkers some fiction can be.

Many elements of our world will be played with and looked at through different view points in an attempt to stir something in the student. As Kafka said, "A book must be an axe for the frozen sea within us."

We'll look at how the short story isn't so much different or a new thing, but is often the one most overlooked. People celebrate poems and Shakespearean plays, and the greatest novels of the time, as they should...but too often we overlook the brilliance of the short story, yet...for many of us, it is the preferred style to enjoy. And in many ways, it is just a poem in prose form, and as Poe said, it was intended to create a trance-like state, "an exaltation of the soul which cannot be long sustained."

Study and application of basic principles of effective extemporaneous speaking, including audience analysis and adaptation, topic selection, research, organization, and presentation skills.
Chapter 1: Why Public Speaking Matters Today
Chapter 2: Building Confidence
Chapter 3: Audience Analysis
Chapter 4: The Importance of Listening
Chapter 5: Ethics
Chapter 6: Researching Your Speech
Chapter 7: Supporting Ideas and Building Arguments
Chapter 8: Organizing and Outlining
Chapter 9: Delivery
Chapter 10: Introductions and Conclusions
Chapter 11: Language
Chapter 12: Presentation Aids
Chapter 13 Informative Speaking
Chapter 14: Persuasive Speaking
Chapter 15: Special Occasion Speaking
Chapter 16: Online Public Speaking

Lab manual corresponding with Biology I course.

Lab 1: Lab Safety, Scientific Method, and Measurements
Lab 2: Introduction to Microscopy
Lab 3: Macromolecules in Common Food
Lab 4: Prokaryotic and Eukaryotic Cells
Lab 5: Subcellular Structures
Lab 6: Diffusion and Osmosis
Lab 7: Factors Affecting the Enzymatic Activity of Lactase
Lab 8: Cellular Respiration
Lab 9: Fermentation in Yeast
Lab 10: Plant Pigments
Lab 11: The Light Reaction of Photosynthesis
Lab 12: Mitosis and Meiosis
Lab 13: Mendelian Genetics
Lab 14: Plant Transpiration
Lab 15: Strawberry DNA

I. Course Contents
II. Faculty Resources
III. Module 1: Safety and Viruses
IV. Module 2: Microbiology
V. Module 3: Fungi
VI. Module 4: Seedless Plants
VII. Module 5: Seed Plants
VIII. Module 6: Plant Organization
IX. Module 7: Invertebrate I
X. Module 8: Invertebrate II
XI. Module 9: Deuterostomes
XII. Module 10: Cardiovascular/Respiratory System and Pig Dissection
XIII. Module 11: Homeostasis
XIV. Module 12: Food Choice
XV. Module 13: Succession Lab
XVI. Module 14: Ecosystem Lab
XVII. Module 15: Sample Lab Report

This is an introductory text to Spanish grammar and vocabulary for basic communication in the language.
I. Capítulo uno: Sobre mí
II. Capítulo dos: ¿Cómo somos?
III. Capítulo tres: Nuestra rutina
IV. Capítulo cuatro: Mi familia
V. Capítulo cinco: A comer
VI. Capítulo seis: La salud y los deportes
VII. Capítulo siete: ¿Qué te fascina?
VIII. Capítulo ocho: La niñez y la adolescencia

Preface: The Meat Identification and Fabrication course is an introductory class that offers you the opportunity to learn how nature made the domesticated and wild animals for us to harvest, fabricate, and prepare for table service. Along the way, we will explore their physiology and muscle composition as we learn how to divide them into primal, sub primal and usable cuts. The goal is not to become a professional butcher after this class but rather to gain a working knowledge about the proteins we use in our profession and to learn how to make sub primals ready for guest service and the proper cooking methods for particular cuts.

This text was written by Chef Marshall Welsh CEC® Emeritus for the CULA 219 course at the Chef John Folse Culinary Institute at Nicholls State University.

This textbook is designed to teach medical terminology, the language of medicine, in an engaging and meaningful way. Learning medical terminology will allow the learner to more easily understand the language of medicine and utilize this knowledge throughout their academic and medical-based career.
I. Introduction to Word Parts and Medical Language Rules
II. Directional Terms and Anatomic Planes, Regions and Quadrants
III. Body Structure, Color, and Oncology
IV. Musculoskeletal System
V. Nervous System
VI. Endocrine System
VII. Integumentary System
VIII. Cardiovascular System - Part I: The Heart
IX. Cardiovascular System - Part II: Blood and Blood Vessels
X. Cardiovascular System - Part III: The Lymphatic and Immune Systems
XI. Respiratory System
XII. Digestive System
XIII. Urinary System
XIV. Male Reproductive System
XV. Female Reproductive System
XVI. Embryology, Pregnancy, and Neonatology
XVII. Eye and Ear

Survey of World History from 1500 CE to the Present.
Chapter 1: The World at 1500
Chapter 2: New Encounters
Chapter 3: The Americas and the Impact of Columbus
Chapter 4: The Question of Freedom and the Age of Revolutions
Chapter 5: The Troubled Nineteenth Century
Chapter 6: Imperialism
Chapter 7: The Great War
Chapter 8: The Modern Crisis
Chapter 9: World War II
Chapter 10: Decolonization
Chapter 11: Cold War
Chapter 12: Globalization
Chapter 13: The Anthropocene

This text covers basic elements and vocabulary of music; appreciation and understanding of diverse styles of music past and present; developing listening skills. Includes opportunities for experiencing music (recorded and/or live).
I. Music Fundamentals
II. History of Western Music before 1600
III. History of Western Music after 1600
IV. Music of the 20th and 21st Centuries
V. Listening to Genres
VI. Music of Louisiana, the Americas, and the World

The study of historical and cultural influences of psychology via the media. (ex. – film, literature, pop culture)

This course is available on Canvas Commons:
https://lor.instructure.com/resources/cda397134506431198d6ed39e13ccabb