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MERLOT II

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Materials 81 - 90 shown of 2,256 results

Line D: Organizational Skills Competency D-5: Use Manufacturer and Supplier Documentation

Document use is one of the nine essential skills identified by the Government of Canada to be successful in the workplace. It... see more
Material Type: Open (Access) Textbook
Author: Camosun College
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Line E: Electrical Fundamentals Competency E-3: Explain Wiring Connections

It is important for you to be familiar with techniques for soldering electrical connections and how to use wireless... see more
Material Type: Open (Access) Textbook
Author: Camosun College
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Line E: Electrical Fundamentals Competency E-4: Use Multimeters

Whether you choose to work in an electrical trade, a mechanical trade, or one of the construction trades, you will probably... see more
Material Type: Open (Access) Textbook
Author: Camosun College
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Line E: Electrical Fundamentals Competency E-2: Identify Common Circuit Components and Their Symbols

Many types of electric devices are used in almost every trade. Mechanical trades will find electrical devices in every... see more
Material Type: Open (Access) Textbook
Author: Camosun College
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Meat Cutting and Processing for Food Service

This book is intended to give students a basic understanding of the various types of meat and poultry used in the food... see more
Material Type: Open (Access) Textbook
Author: go2HR, The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Modern Pastry and Plated Dessert Techniques

Modern Pastry and Plated Dessert Techniques is one of a series of Culinary Arts books developed to support the training of... see more
Material Type: Open (Access) Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Nutrition and Labelling for the Canadian Baker

This book is intended to give students a basic understanding of nutritional information and labelling in the baking industry.... see more
Material Type: Open (Access) Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Understanding Ingredients for the Canadian Baker

This book is intended to give students a basic understanding of the various types and uses of ingredients used in the baking... see more
Material Type: Open (Access) Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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Working in the Food Service Industry

Working in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of students... see more
Material Type: Open (Access) Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 31, 2016
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Workplace Safety in the Food Service Industry

Workplace Safety in the Food Service Industry is one of a series of Culinary Arts books developed to support the training of... see more
Material Type: Open (Access) Textbook
Author: The BC Cook Articulation Committee
Date Added: Jul 12, 2016 Date Modified: Jul 12, 2016
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