Search Results - "The Techniques"

Teaching in Higher Education (Success in Research) by Lucinda Becker and Pam Denicolo

Table of Contents: “…Dynamic learning environments : Preparing your material ; Judging and balancing time ; Structuring your aims and objectives ; A series of dynamic learning events ; Techniques for encouraging engagement ; Recording events ; Peer support and assessment -- 6. …”
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The memory of time contemporary photographs from the National Gallery of Art by Greenough, Sarah 1951-, Nelson, Andrea

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Pediatric emergency medicine secrets

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Practical ultrasound an illustrated guide

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DIGITAL CURATION by Oliver, Gillian, Harvey, D. R. 1951-

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VISUAL LITERACY FOR LIBRARIES A PRACTICAL, STANDARDS-BASED GUIDE by Brown, Nicole E., Bussert, Kaila, Hattwig, Denise, Medaille, Ann

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City design modernist, traditional, green and systems perspectives by Barnett, Jonathan

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FUNDAMENTALS OF AIR POLLUTION by Vallero, Daniel

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Create with artists an art activity book for everyone

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Listed Volatility and Variance Derivatives A Python-based Guide by Hilpisch, Yves J. Dr

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A COMPLETE GUIDE TO THE FUTURES MARKET Technical Analysis and Trading Systems, Fundamental Analysis, Option, Spreads, and Trading Principles by Schwager, Jack D., Etzkorn, Mark

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Banking and Monetary Policies in a Changing Financial Environment A Regulatory Approach by Shahin, Wassim N. 1957-, El-Achkar, Elias

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ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS by Labensky, Sarah R., Hause, Alan M., Martel, Priscilla A.

Table of Contents: “…Part 1: PROFESSIONALISM The Culinary Profession Cleanliness and Safety Writing Menus and Recipes Part 2: PREPARATION The Kitchen and the Tools The Art of Using Knives Taste, Smell and Flavors Of Meats and Cheeses Organizing and Planning Part 3: COOKING Principles and Techniques Stocks and Sauces Soups Meats and How to Cook Them Beef Veal Lamb Pork Poultry Game Fish + Shellfish Egg, the Queen of Breakfast Variety with Vegetables Potatoes, Grains and Pasta Nutrients and Nourshment Part 4: GARDE MANGER Salads and Salad Dressings Fruits Sandwiches Charcuterie Hors d'Oeuvre and Canapes Part 5: BAKING The arts and science of baking Quick Breads Yeast Breads Pies, Pastries and Cookies Cakes and Frostings Custards, Creams, Frozen Desserts + Sauces Part 6: PRESENTATION Beauty on the Plate Presenting a Buffet AP 1: Professional Organizations AP 2: Measurement and Conversion Charts AP 3: Fresh Produce Availability Chart AP 4: Bibliography and Recommended Reading Glossary Index…”
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Digital Systems Principles and Applications by Widmer, Neal S., Moss, Gregory L., Tocci, Ronald J.

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Building Conservation Philosophy by Earl, John 1928-

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7 STEPS to a COMPREHENSIVE LITERATURE REVIEW A Multimodal & Cultural Approach by Onwuegbuzie, Anthony J.

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McDonald and Avery's dentistry for the child and adolescent

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Visual Merchandising and Display by Pegler, Martin M.

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Project Management

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Atlas of Pelvic Anatomy and Gynecologic Surgery by Baggish, Michael S., Karram, Mickey M.

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