Preface: Culinary arts, in which ‘culinary’ means "related to cooking", are the …
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 …
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, …
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 …
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. …
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.
Preface: With a fundamental knowledge of the variety of sauce making methods …
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 …
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.
This is an Introduction to Geography course (GEOG 2010) that was transformed …
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 …
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) …
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 …
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
Preface: "The Garde Manger course is an introduction to the art and …
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.
This introductory text on baking and pastries cover the following topics: baking …
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.
This course is designed as a basic introduction to poetry and/or drama. …
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.
This is a class designed to get to the heart of fiction …
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."
Preface: The Meat Identification and Fabrication course is an introductory class that …
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 assignment is designed to engage students with the material for a …
This assignment is designed to engage students with the material for a Criminology/Deviance course. This assignment educates students on the difference between what is a crime, what is deviance, and what is both.
This PowerPoint is designed to engage and educate students with the material …
This PowerPoint is designed to engage and educate students with the material for a Criminology/Deviance course. This PowerPoint educates students on an introduction to the Criminology discipline.
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