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  • Active Learning: 101 Strategies to Teach Any Subject: 101 Strategies to Teach Any Subject

     
    Title type
    Book
    $96.99
     
    The only text to teach active learning in the middle or secondary classroom, Active Learning: 101 Strategies to Teach Any Subject is a sourcebook of hundreds of instructional strategies to engage students in learning for any subject. Specific, practical strategies include ways to get students active... Read more >
     

  • Apparel Manufacturing: Sewn Product Analysis (4e)

     
    Title type
    Book
    $264.99
     
    Our goal for the 4th edition Apparel Manufacturing: Sewn Product Analysis remains the same as it was for the first edition: to provide a broad conceptual and somewhat theoretical perspective of apparel manufacturing that will serve as a foundation for future apparel professionals. We have consulted ... Read more >
     

  • Modern Welding Technology (6e)

     
    Title type
    Book
    $295.99
     
    For courses in Basic Welding and Welding Technology.   This well-respected, introductory welding text contains coverage of the materials and processes necessary to become proficient in an ever more complex industry. The technology of welding is growing and the book's focus on arc welding... Read more >
     

  • 12-Lead ECG for Acute and Critical Care Providers

     
    Title type
    Book
    $139.99
     
    For EMS Education/Paramedic Programs, Critical Care, and Nursing Programs. Written by a paramedic with experience teaching at all levels (EMT-P, nurses, etc.)—this user-friendly text presents a practical, easy-to-understand system for 12-Lead ECG interpretation and assessment. Based on ... Read more >
     

  • The Prentice Hall Dictionary of Culinary Arts (2e)

     
    Title type
    Book
    $61.99
     
    This unique exceptionally comprehensive dictionary contains over 25,000 entries covering food identification, preparation and cooking methods, nutrition, sanitation, tools and equipment, wine, beer and spirits, cigars, international foods, food chemistry, historical and cultural terms, hospitality t... Read more >
     

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