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What are Open Educational Resources?
"Open Educational Resources, or OER, refer to any teaching and learning materials that reside in the public domain or have been released under an open license, such as a Creative Commons License or GNU General Public License, that permits no-cost access, use, adaptation and redistribution with no or limited restrictions".
(Source: The OER Toolkit, Colleges Library Ontario)
Where can I find OERs for my course?
There are a variety of sources for OERs! This is only a small selection. For more, check the Library's OER Research Guide.
AMSER (Applied Math and Science Education Repository)
"AMSER (the Applied Math and Science Education Repository) is a portal of educational resources and services built specifically for use by those in Community and Technical Colleges but free for anyone to use." -- website
BCcampus Open Ed provides access to open textbooks on a number of topics from 41 institutions across Canada. Digital copies are available free of charge, and print editions are available for a small fee.
Directory of Open Access Journals
"DOAJ is a community-curated online directory that indexes and provides access to high quality, open access, peer-reviewed journals." -- website
eCampus Ontario Open Textbook Library
"In partnership with BCcampus, and in the footsteps of other provincial online learning centres like OpenEd Manitoba, eCampusOntario has created this new virtual Open Textbook Library, established to offer learners a repository of resources which are licensed to be freely used, adapted, and distributed." -- website (A link to eCampus is also available at LoyalistLibrary.com, under the Collections tab.)
Open Educational Resources Research Guide
The Loyalist Library has its own guide to open educational resources. This guide acts as a starting point, with background information, links to OER's, and more.
Open Textbook Library
"Textbooks in the Open Textbook Library are considered open because they are free to use and distribute, and are licensed to be freely adapted or changed with proper attribution." -- website
OERs for Culinary Studies
Basic Kitchen and Food Service Management
"Basic Kitchen and Food Service Management is one of a series of Culinary Arts open textbooks developed to support the training of students and apprentices in British Columbia’s food service and hospitality industry." -- website
Chemistry of Cooking
"People around the world are fascinated about the preparation of food for eating. There are countless cooking books, TV shows, celebrity chefs and kitchen gadgets that make cooking an enjoyable activity for everyone. The chemistry of cooking course seeks to understand the science behind our most popular meals by studying the behavior of atoms and molecules present in food. This book is intended to give students a basic understanding of the chemistry involved in cooking such as caramelization, Maillard reaction, acid-base reactions, catalysis, and fermentation. Students will be able to use chemistry language to describe the process of cooking, apply chemistry knowledge to solve questions related to food, and ultimately create their own recipes." -- website
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 service industry, and of how the terminology used by retail, wholesale, and food service customers varies." -- website
Nutrition and Labeling for the Canadian Baker
"This book is intended to give students a basic understanding of nutritional information and labeling in the baking industry. In particular, there is a focus on Canadian regulations regarding labeling and merchandising of baked goods, as well as baking for customers with special diets, allergies, and intolerances." -- website
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 industry, and how certain ingredients, in particular grains and flours are produced, graded and processed in Canada." -- website
Workplace Safety in the Food Service Industry
"For those new to the workforce, or working in the food service industry for the first time, having a solid understanding of both the rights and responsibilities of the employer and employee and training in how to operate safely in the workplace are the keys to minimizing the risk of a workplace injury." -- website
Agriculture & Food Security
"Agriculture & Food Security is a peer-reviewed open access journal that addresses the challenge of global food security. It publishes articles within the field of food security research, with a particular focus on research that may inform more sustainable agriculture and food systems that better address local, regional, national and/or global food and nutritional insecurity." -- website
Cuizine : the Journal of Canadian Food Cultures
"CuiZine: The Journal of Canadian Food Cultures / Revue des cultures culinaires au canada nourishes intellectual exchanges on the subject of food from multicultural perspectives. CuiZine features explorations of Canada's diverse food cultures. Drawing inspiration from the way food moves across languages and cultures within Canada itself, CuiZine also nurtures broader discussions of the way food defines, distinguishes, bridges and translates across cultures." -- website
"Food Research is an open access international journal that publishes reviews, original research articles and short communications focusing on food science and technology, food service management, nutrition, nutraceuticals, food innovation, and agriculture food science." -- website
International Journal of Food Science
"International Journal of Food Science is a peer-reviewed, Open Access journal that publishes research and review articles in all areas of food science. As a multidisciplinary journal, articles discussing all aspects of food science will be considered, including, but not limited to: enhancing shelf life, food deterioration, food engineering, food handling, food processing, food quality, food safety, microbiology, and nutritional research." -- website
International Journal of Food Studies (IJFS)
"The International Journal of Food Studies (IJFS), a journal of the ISEKI_Food Association, is an international peer-reviewed open-access journal featuring scientific articles on the world of Food in Education, Research and Industry. This journal is a forum created specifically to improve the international dissemination of Food Science and Technology knowledge between Education, Research and Industry stakeholders." -- website
NPJ Science of Food
"npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food." -- website
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