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.

This course provides an orientation to 21st century teaching that includes legal and organizational aspects of public education; history and philosophy of education; and provides insights to support the educational needs of diverse students in their learning environment. Specific topics covered can be found in the course schedule. The course was developed by Dr. Stacie Austin and Dr. Amy L. Weems- University of Louisiana Monroe.

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 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.

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

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 is a General Chemistry 1 course taught at Sowela Technical Community College. This course utilizes Openstax Chemistry resources with added videos, powerpoint slides, and assessments.

This is a General Chemistry II course taught at Sowela Technical Community College. This course utilizes Openstax Chemistry resources with added videos, powerpoint slides, and assessments.

This General Physics II course was built by Esperanza Zenon, Associate Professor at River Parishes Community College. It uses an OpenStax textbook that covers all content in the curriculum and also has supplemental resources and links to videos. Developed as part of the LOUIS OER Course Transformation Project at River Parishes Community College.This course is also available on Canvas Commons: https://lor.instructure.com/resources/358411abf7f54f4f917d31f683111cb2The corresponding lab is available here: https://lor.instructure.com/resources/39203105a96e4ba18b20d300fe6ebe57If these links do not work, search Zenon and find MASTER PHYS 2020 - E Zenon and MASTER PHYS 2020L - E Zenon

This General Physics Lab I course was built by Esperanza Zenon, Associate Professor at River Parishes Community College. It uses an OpenStax textbook that covers all content in the curriculum and also has supplemental resources and links to videos. Developed as part of the LOUIS OER Course Transformation Project at River Parishes Community College.This course is also available on Canvas Commons: https://lor.instructure.com/resources/ff3f959f016a4bf3bea8a9dc1727f0dcThe corresponding lab is available here: https://lor.instructure.com/resources/489d0b9636994c0eb51736f5804025c4

This General Physics Lab II course was built by Esperanza Zenon, Associate Professor at River Parishes Community College. It uses an OpenStax textbook that covers all content in the curriculum and also has supplemental resources and links to videos. Developed as part of the LOUIS OER Course Transformation Project at River Parishes Community College.This course is also available on Canvas Commons: https://lor.instructure.com/resources/358411abf7f54f4f917d31f683111cb2The corresponding lab is available here: https://lor.instructure.com/resources/39203105a96e4ba18b20d300fe6ebe57

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.

Operation of the business firm; function of the businessperson; nature of economic system and private enterprise; orientation to collegiate business education.