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Author(s): Gloria Kirkland-Holmes
New Publication Now Available!
Many teachers find that approximately one half of all classroom time can be taken up with activities other than instruction.
Author(s): Rebecca A. LaRue
Introductory General, Organic, and Biochemistry Experiments for Allied Health:
Author(s): Arthur Townley, June Schmieder
School Law: A California Perspective emphasizes those critical law issues confronting California educators. It is an excellent reference not only for students who are completing an administrative credential or graduate degree in educational administration, but also those teachers and administrators who are currently serving in a school leadership role.
Drawing on our collective experience of more than 70 years as teachers and administrators in California public education, School Law: A California Perspective:
Author(s): Julia H Cothron, Ronald N Giese, Paula Klonowski Leach, Virginia Vimpeny Lewis, Richard J Rezba
Based on years of experience and prior publications, the two-volume book, STEM RESEARCH for STUDENTS, is a vital resource for K-12 teachers, higher education faculty, and their students.
In Volume Two, students build upon a strong foundation to create original STEM projects:
Author(s): Kim Beckwith
Author(s): Mellinee Lesley, Sally Ann McMillan, Shirley Anne Webb
New Edition Now Available!
During a time when the number of digital devices on the globe can double in one year, connecting school learning with students’ identities, interests, and home literacies is more important than ever.
It is no secret to classroom teachers that today’s students need effective instruction that is also engaging.
Author(s): Janet Rouslin, Mary Anne Eaton, Barbara Robinson, Allison Acquisto
Food, Nutrition, and Culinary Arts is a unique blend of basic nutrition concepts with a focus on culinary arts. Starting with the first chapters on nutrition concepts, the use of food to meet nutrition standards is emphasized. Future chapters delve into the six essential nutrients, as well as health-related information that can help chefs learn to plan colorful and tasty meals around specific nutritional requirements. The Culinary Corner in each chapter reviews current trends and topics in the field of nutrition and culinary arts.