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Adapting Open Educational Resources for AGSC Statistical Methods Course
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Syllabus, videos, and student responses from the adoption of OpenIntro's Biostatistics text. The text has its own accompanying videos and a mostly self-grading homework platform.Instructor resources are available: https://www.openintro.org/teachers/. These resources accompany the open textbook Introductory Statistics for the Life and Biomedical Sciences.

Subject:
Statistics and Probability
Material Type:
Lecture
Syllabus
Textbook
Author:
Jason Holderieath
Date Added:
01/02/2021
Analytical Chemistry Lecture Syllabus
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CC BY-NC-SA
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Syllabus for Analytical Chemistry Lecture, which provides an introduction to techniques and practices of analytical chemistry. Topics will include: statistics, gravimetry, equilibrium, titration, spectroscopy, electrochemistry, chromatography. This resource is designed to support a sophomore level specialized science course intentionally designed for students who are chemistry majors, medical laboratory science majors, or those biology majors who are having chemistry as a minor degree.

Subject:
Chemistry
Material Type:
Syllabus
Author:
Gerard Dumancas
Date Added:
01/21/2021
Remix
Approaching Prose Fiction Review Rubric
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This is a review by Ginger Jones, of LSU Alexandria of Approaching Prose Fiction https://louis.oercommons.org/courses/approaching-prose-fiction This rubric was developed by BCcampus. This work is licensed under a Creative Commons Attribution 3.0 Unported license.

Subject:
Literature
Material Type:
Full Course
Author:
Ginger Jones, Ph.D.
Date Added:
07/20/2020
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Business Communication for Success PEER REVIEW
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This is a review of Business Communication for Success: https://louis.oercommons.org/courses/basics-of-written-business-communication completed by David Stamps, Louisiana State University. 

Subject:
Business and Communication
Communication
Material Type:
Textbook
Author:
David Stamps
Date Added:
04/25/2020
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Business Finance Essentials Review
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This is a review of Business Finance Essentials by Bracker, Lin and Pursley:https://louis.oercommons.org/courses/business-finance-essentials.  This review was completed by Clifford Stephens, Ph.D., Department of Finance, Louisiana State University.

Subject:
Accounting
Finance
Material Type:
Textbook
Author:
clifford stephens
Date Added:
05/28/2020
CHEM 1301: General Chemistry I laboratory syllabus
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This syllabus is for the class CHEM 1301: General Chemistry I laboratory at Louisiana State University, which maps to CCEM 1121 in the Louisiana Master Course Articulation Matrix. The syllabus covers laboratory schedule and resources for concepts related to fundamental chemical operations and elementary quantitative techniques. 

Subject:
Chemistry
Material Type:
Syllabus
Author:
Gerard Dumancas
Date Added:
07/02/2020
CULA 219 Syllabus: Meat Identification and Fabrication
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Syllabus written for Chef Vivian Ray CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 219 Syllabus: Meat Identification and Fabrication
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Syllabus written by Chef Marshall Welsh for CULA 219: Meat Identification and Fabrication at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 221 Syllabus: Fruits, Vegetables and Farinaceous Products
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CULA 221 Syllabus created by Chef Marcelle Bienvenu for the course on fruits, vegetables, and farinaceous products at the Chef John Folse Culinary Institute at Nicholls State University.

Subject:
Culinary Arts
Material Type:
Syllabus
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 241 Sophomore Internship
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CC BY-NC
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The internship process is structured to: (1) reduce the time required for interns to become “part” of their working environment; (2) ease the traditional anxiety that accompanies learning; (3) increase productivity in less time; (4) provide a structured system for strengthening and assuring assimilation of the their new organization culture; (5) increase the number and diversity of successful internship experiences; (6) increase intern-workplace collaboration; and overall, (7) increase the potential for academic success.

Subject:
Culinary Arts
Material Type:
Homework/Assignment
Lecture Notes
Provider:
LOUIS: The Louisiana Library Network
Author:
William Thibodeaux
Date Added:
03/11/2021
CULA 442: Restaurant Design: Concept to Customer
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CC BY-NC-SA
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This book moves the reader through eleven chapters, which provide a logical path from developing the concept to success operation of a new restaurant. Part one: evaluating the marketplace comprises chapter one through six concerning the city, who lives there, what competitive forces exist, the market segments that would enjoy a particular concept, and how one positions themselves in a marketplace.Part 2: From Concept to Marketplace comprises chapters seven through eleven. Once the marketplace itself, potential consumers, and competitive force evaluations occur, the operation focuses on defining market segments and positioning strategy, and developing a marketing plan that speaks to customers who best fit their business model.

Subject:
Culinary Arts
Material Type:
Textbook
Author:
William Thibodeaux
Date Added:
01/06/2021
CULA 480: Crisis Management: Analysis, Evaluation, Creation
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CC BY-NC-SA
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This material supports a special topics course on crisis management addressing operational reality the hospitality industry confronts because of the coronavirus pandemic and other crises. This course integrates risk management and crisis phase literature into the analysis of a hospitality operation to increase its chances for survival. It covers the analysis, clear communication, and focused decision making to proceed to the crisis resolution stage. 

Subject:
Culinary Arts
Material Type:
Textbook
Author:
William Thibodeaux
Date Added:
01/06/2021