01-17-2018
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The document provides an agenda for a class that includes reviewing homework, hand washing safety and sanitation, and classroom rules. It outlines a learning goal scale from 1 to 4 to assess understanding. Students are instructed to wash their hands and have complementary conversations. They are assigned a journal entry to write about their favorite food providing details. Voice levels and classroom rules are then reviewed which include waiting to worry, keeping an attitude of gratitude, understanding one's health is wealth, joy boomerangs, learning to say no graciously, understanding the power of discipline, and surrounding oneself with positive people. Homework assignments from a recipe and textbook are given and are due on Tuesday.
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01-10-2018
The document outlines an agenda for a class that includes reviewing homework, hand washing safety and sanitation, and a journal entry about restaurant cleanliness. It introduces a learning goal scale and provides instructions for an activity, a quote about learning as a chef, and prompts for the journal entry. The document also reviews voice levels, classroom rules, and assigns homework to be completed by a specified date.
01-12-2018
The document outlines an agenda for a class that includes hand washing, a test, and a discussion of safety and sanitation. It introduces a learning goal scale from 1 to 4 to assess understanding. Students are instructed to wash their hands for the first 3 minutes and then put all items on the floor except something to write with in preparation for a test. Voice levels from 0 to 4 are also defined.
01-18-2018
The document provides an agenda for a safety and sanitation training. It includes washing hands, learning goals, a chef's quote about passion, homework assignments, and information about food safety challenges and how food becomes unsafe. Key points are washing hands, discussing favorite vacations, the chef's quote about doing work with passion and determination, food safety challenges including time, money, language and education, and five risk factors for foodborne illness such as incorrect cooking, holding, and cross contamination.
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01-10-2018
The document outlines an agenda for a class that includes reviewing homework, hand washing safety and sanitation, and a journal entry about restaurant cleanliness. It introduces a learning goal scale and provides instructions for an activity, a quote about learning as a chef, and prompts for the journal entry. The document also reviews voice levels, classroom rules, and assigns homework to be completed by a specified date.
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The document outlines an agenda for a class that includes hand washing, a test, and a discussion of safety and sanitation. It introduces a learning goal scale from 1 to 4 to assess understanding. Students are instructed to wash their hands for the first 3 minutes and then put all items on the floor except something to write with in preparation for a test. Voice levels from 0 to 4 are also defined.
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The document provides an agenda for a safety and sanitation training. It includes washing hands, learning goals, a chef's quote about passion, homework assignments, and information about food safety challenges and how food becomes unsafe. Key points are washing hands, discussing favorite vacations, the chef's quote about doing work with passion and determination, food safety challenges including time, money, language and education, and five risk factors for foodborne illness such as incorrect cooking, holding, and cross contamination.
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01-24-2018
The document provides an agenda for a class that includes hand washing, safety and sanitation. It outlines homework assignments due by January 30th and includes complementary conversation topics about favorite animals. Students are instructed to write a journal entry about fruits and safety basics are reviewed such as establishing fire safety procedures and knowing first aid measures for injuries.
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The document provides instructions for a lesson about exercise and health. It includes tasks where students answer questions about exercise, complete sentences about an activity pyramid, listen to a doctor's advice and tick the appropriate items, write the doctor's advice using "should/shouldn't" grammar, and work in pairs to give advice to a friend about exercise and health habits.
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When someone at work interrupts you while you're talking, shows up late for a meeting or swipes your lunch from the break-room fridge, you probably wonder how a person could be so rude. All these things are breaches of etiquette, an unofficial code of conduct that dictates how coworkers treat each other on the job. Etiquette's importance extends into all areas of your life, including the way you dress, eat and work with others.
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The document provides information about giving advice and discussing health problems. It includes sample conversations where one person asks how the other is feeling and if they can help. It also lists common health issues like headaches, stomachaches, and colds. The document advises seeing a doctor for health problems and provides safety tips for taking over-the-counter and prescription medication. It encourages learning vocabulary for describing symptoms and discussing medication.
Business Etiquette
This document provides guidance on business etiquette and personal grooming. It covers topics such as professional etiquette including introductions, handshakes and greetings; office etiquette; etiquette with outsiders; dining etiquette including place settings and serving food; telephone etiquette; email etiquette; and tips for personal grooming including body language and dress code.
How to introduce yourself yogi
To introduce yourself to a potential new roommate, break the ice by asking simple questions like where they are from or what brings them there. Keep the conversation flowing by having follow up questions prepared, like how they are enjoying themselves. Questions are better than comments as they encourage the other person to talk and give you time to think of your next response. Thank the person when the introduction is over.
Student Employee Guide 2016.2017
This document provides guidelines for student employees working in the library. It outlines expectations for professional conduct, customer service, attendance policies, and work procedures. The key points are:
- Treat all patrons and coworkers with courtesy and respect. Maintain privacy of personal information.
- Present a welcoming and professional demeanor. Dress appropriately for job duties.
- Be alert and ready to assist patrons in person, on the phone, or online. Help with requests, give directions, or refer patrons to the right resource.
- Follow policies on absences, breaks, illness, holidays, and getting paid. Complete timesheets accurately.
- Use library and personal devices appropriately. Maintain a quiet
7. effective listening
The document discusses effective listening. It identifies listening as the accurate perception of what is being communicated and notes that good listeners are trusted more and seen as competent leaders. It describes different types of listening including active, passive, content, critical/evaluative, and empathic listening. It also outlines the listening process of receiving, interpreting, remembering, evaluating, and responding. Finally, it provides tips for improving listening skills such as looking beyond the speaker's style, fighting distractions, providing feedback, and listening actively.
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Office Etiquettes
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Personal & Social Wellbeing - Introduction - Sept 19
Session 1
Identify course content & requirements
Define what Wellbeing is and how this can impact on daily life.
List the 5 ways to Wellbeing.
State 3 things you are able to do to improve your own Wellbeing and who can help.
Identify further courses to support your progression in the subject.
2017-2018 S2 Jan D1
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2. Classroom expectations such as having supplies, not hindering learning, being polite, safety, no running or talking out of turn, following instructor guidance, bathroom breaks, and exiting the classroom.
3. Details on correction and discipline which involve stopping when the instructor raises their hand, identifying needed adjustments, relocating students, detentions, referrals, and phone calls home for non-compliance.
Lesson 6 mod 2 mind hic
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01-17-2018
- 1. Welcome Agenda: Homework, Hand Washing, Safety & Sanitation Journal Entry: Restaurant Cleanliness Learning Goal Scale 1. I’m starting to understand, but I still need help 2. I understand but need more practice 3. I understand and can produce what is taught and expected 4. I can do it easily, help others, or create something new 1st 3 Minutes Do: Wash Hands, Complementing Conversations
- 2. Hand Washing If you have not done so already, wash your ands with soap and water, fold towel, and sit it your seat.
- 3. Journal Entry Write about your favorite food. What is it? Where do/did you eat it? What makes it your favorite? Provide as much detail as possible, colors, textures, aromas, temperature, flavors, ingredients, etc.
- 4. Let’s Review • Voice Levels • Classroom Rules
- 5. Review Voice Levels 0 – No Talking 1 – Whisper Voice 2 – Quiet Conversation 3 – Presentation Voice 4 – Outside Voice
- 6. Review: Classroom Rules Wait To Worry Take a step back, analyze and resolve. Keep An Attitude Of Gratitude Be polite, say thank you, keep your promise, show consideration, caring and sharing, and keep the golden rule of doing unto others as you would like others to do unto you. Your Health Is Your Wealth A daily wellness tip will remind us that health is our wealth.
- 7. Review: Classroom Rules Joy Boomerangs Give one compliment a day to someone you rarely speak with. Learn To Say “NO” Graciously No, unfortunately I am unable to right now, maybe some other time. Understand The Power Of Discipline Lead by example, be consistent and fair. Surround Yourself With Positive People When you surround yourself with positive people, you are bound to succeed.
- 8. Homework Recipe and Textbook reading assignments… must be completed by: Tuesday, January 23, 2018 Go to… crestwoodculinary.com
- 12. Thank You!