NSCC Open Textbook Catalogue – Page 4 – NSCC Libraries Pressbooks

Fundamentals of Business Mathematics

CC BY-NC-SA (Attribution NonCommercial ShareAlike) English

Author(s): OER Lab

Subject(s): Business mathematics and systems

Last updated: 03/05/2025

Human Resource Management

CC BY-NC-SA (Attribution NonCommercial ShareAlike) English

Author(s): [Author removed at request of original publisher]

Subject(s): Personnel and human resources management, Economics, Finance, Business and Management

Publisher: NSCC

Last updated: 03/05/2025

Human Resource Management teaches HRM strategies and theories that any manager—not just those in HR—needs to know about recruiting, selecting, training, and compensating people.

UN Sustainable Development Goals Open Pedagogy Fellowship

CC BY-NC (Attribution NonCommercial) English

Author(s): Deborah Baker, Christine Crefton, Urooj Nizami, Jamie Witman, Josie Milliken, Rajiv Jhangiani, Robin DeRosa, Michael Mills, Carla Ghanem

Editor(s): Deborah Baker, Urooj Nizami, Christine Crefton

Publisher: NSCC

Last updated: 02/05/2025

The United Nations Sustainable Development Goals (UN SDG) Open Pedagogy Fellowship Toolkit is meant as a resource for both instructors and institutions. Within this resource, readers will find examples of a wide variety of openly-licensed renewable assignments that can be assigned and applied to a variety of subject areas and disciplines. Of course, each assignment speaks directly to at least one UN SDG. Beyond that, this resource also serves as a guide for institutions who wish to adopt and adapt this program by bringing it to their home institution.

Understanding the Whole Child

CC BY (Attribution) English

Author(s): Jennifer Paris, Antoinette Ricardo, Dawn Rymond, Alexa Johnson

Subject(s): Child, developmental and lifespan psychology, Human growth and development, Early childhood care and education

Publisher: NSCC

Last updated: 02/05/2025

Semiconductor Devices: Theory and Application Lab Manual

CC BY (Attribution) English

Author(s): James Fiore, NSCC

Subject(s): Aerospace and aviation technology, Electronics engineering

Publisher: NSCC

Last updated: 30/04/2025

The lab manual for Semiconductor Devices: Theory and Application.
The NSCC editions are condensed versions of James Fiore's open textbook and lab manual.

Food Safety, Sanitation, and Personal Hygiene

CC BY (Attribution) English

Author(s): The BC Cook Articulation Committee

Subject(s): Food and beverage safety

Publisher: BCcampus

Last updated: 30/04/2025

Food Safety, Sanitation, and Personal Hygiene is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s foodservice and hospitality industry. Although created with the Professional Cook, Baker and Meatcutter programs in mind, these have been designed as a modular series, and therefore can be used to support a wide variety of programs that offer training in foodservice skills.

Other books in the series include:

Basic Kitchen and Food Service Management
Working in the Food Service Industry
Workplace Safety in the Food Service Industry
Meat Cutting and Processing
Human Resources in the Food Service and Hospitality Industry
Nutrition and Labelling for the Canadian Baker
Understanding Ingredients for the Canadian Baker
Modern Pastry and Plated Dessert Techniques

The series has been developed collaboratively with participation from public and private post-secondary institutions.

Fundamentals of Heat, Light & Sound

CC BY (Attribution) English

Author(s): Lumen Learning, OpenStax

Subject(s): Physics, Optical physics, Applied physics

Last updated: 30/04/2025

NSCC Student Advising Handbook 2024-2025

CC BY-NC-SA (Attribution NonCommercial ShareAlike) 13 H5P Activities English

Author(s): NSCC

Subject(s): Student life, Educational: Study skills

Publisher: Nova Scotia Community College

Last updated: 30/04/2025

Psychology 2e OpenStax

CC BY (Attribution) English

Author(s): Julie Lazzara

Subject(s): Psychology

Publisher: Openstax

Last updated: 30/04/2025

Psychology 2e is designed to meet scope and sequence requirements for the single-semester introduction to psychology course. The book offers a comprehensive treatment of core concepts, grounded in both classic studies and current and emerging research. The text also includes coverage of the DSM-5 in examinations of psychological disorders. Psychology incorporates discussions that reflect the diversity within the discipline, as well as the diversity of cultures and communities across the globe.

The second edition contains detailed updates to address comments and suggestions from users. Significant improvements and additions were made in the areas of research currency, diversity and representation, and the relevance and recency of the examples. Many concepts were expanded or clarified, particularly through the judicious addition of detail and further explanation where necessary. Finally, the authors addressed the replication issues in the psychology discipline, both in the research chapter and where appropriate throughout the book.

Human Resources in the Food Service and Hospitality Industry

CC BY (Attribution) English

Author(s): The BC Cook Articulation Committee

Subject(s): Food and drink service industries, Personnel and human resources management

Publisher: Nova Scotia Community College

Last updated: 30/04/2025

Human Resources in the Food Services and Hospitality Industry is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in foodservice and the hospitality industry.