The document outlines basic competencies, common competencies, and core competencies for cooking including practicing workplace communication, working in a team environment, career professionalism, and health and safety procedures. It provides details on fundamental cooking skills like preparing various dishes and packaging food. Advice is given on effective communication, teamwork, and maintaining professionalism in the kitchen.
This document outlines the core competencies for a Cookery NC II qualification in the Philippines. It lists the various codes and competencies required, including preparing different types of dishes, packaging food, and cleaning kitchen premises. It describes opportunities for those with the qualification, such as working as a cook or assistant cook. It discusses various concepts in cookery like exploring culinary arts and food preparation. It also outlines different cooking methods like baking, frying, boiling, grilling and sautéing. It emphasizes that cookery involves more than just recipes, including controlling heat and creating, concentrating and absorbing flavors.
This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
Store all tools, equipment, and frequently used items in designated and easily accessible locations. Properly store cleaned and sanitized equipment and utensils on clean surfaces and handle them carefully to prevent recontamination before use. Proper stacking and storage of glassware, chinaware, silverware, spices, herbs, condiments, canned goods, equipment, utensils, and other items is important.
This document outlines the training regulations for Cookery NC II. It includes 4 main sections:
1. The qualification consists of basic, common and core competencies required to work as a cook or commis in various food service facilities.
2. Details the competency standards covering areas such as workplace communication, safety procedures, food preparation techniques.
3. Discusses training arrangements including curriculum design, delivery methods, entry requirements and facilities/equipment needed.
4. Covers assessment and certification processes to determine if trainees have achieved the necessary competencies.
Occupational health and safety proceduresCupay Dabu
This document outlines occupational health and safety procedures for recognizing and preventing workplace hazards. It defines a hazard as anything that could cause harm and explains how to assess the likelihood and severity of injury from hazards. Examples of physical hazards mentioned include trip hazards, electrical hazards, and fire hazards. The document stresses the importance of following warnings, keeping workspaces clean and organized, and knowing emergency procedures to protect both people and equipment.
2 basic competencies 1 participate in workplace communicationMarilou Jamero
This document provides guidance on participating in workplace communication. It discusses obtaining and conveying information through appropriate questioning, active listening, and speaking. It also addresses participating effectively in meetings by expressing opinions, listening to others, and following protocols. Finally, it covers completing relevant documents like forms accurately and identifying errors. The overall message is on the importance of clear communication using proper channels and protocols in the workplace.
To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
Agri-Crop Production: Lesson 4 occupational safety and health Je-Jireh Silva
The document discusses farm safety and hazards. It defines key terms like hazards, risks, and exposure. It identifies several types of hazards on farms including physical, mechanical, chemical, biological, and psychosocial hazards. The document also discusses establishing farm emergency procedures like identifying potential emergencies, providing appropriate emergency facilities, making sure correct equipment is available to handle spills, and ensuring all workers know emergency response procedures. Specific farm works involving chemicals and hazardous tools/equipment are also identified, such as spraying chemicals and using tractors for land preparation.
This document outlines the core competencies for a Cookery NC II qualification in the Philippines. It lists the various codes and competencies required, including preparing different types of dishes, packaging food, and cleaning kitchen premises. It describes opportunities for those with the qualification, such as working as a cook or assistant cook. It discusses various concepts in cookery like exploring culinary arts and food preparation. It also outlines different cooking methods like baking, frying, boiling, grilling and sautéing. It emphasizes that cookery involves more than just recipes, including controlling heat and creating, concentrating and absorbing flavors.
This document discusses techniques for garnishing and plating food to make it visually appealing. It recommends using herbs, fresh fruits, vegetables and sauces as classic garnishes. When plating, it suggests using large plates with neutral colors and seasonal ingredients grouped together. Specific techniques include placing the protein at the 2 or 6 o'clock position, elevating the focal item, and spooning sauce underneath meat. The document also covers different styles of table skirting using cloth to beautify occasions.
Store all tools, equipment, and frequently used items in designated and easily accessible locations. Properly store cleaned and sanitized equipment and utensils on clean surfaces and handle them carefully to prevent recontamination before use. Proper stacking and storage of glassware, chinaware, silverware, spices, herbs, condiments, canned goods, equipment, utensils, and other items is important.
This document outlines the training regulations for Cookery NC II. It includes 4 main sections:
1. The qualification consists of basic, common and core competencies required to work as a cook or commis in various food service facilities.
2. Details the competency standards covering areas such as workplace communication, safety procedures, food preparation techniques.
3. Discusses training arrangements including curriculum design, delivery methods, entry requirements and facilities/equipment needed.
4. Covers assessment and certification processes to determine if trainees have achieved the necessary competencies.
Occupational health and safety proceduresCupay Dabu
This document outlines occupational health and safety procedures for recognizing and preventing workplace hazards. It defines a hazard as anything that could cause harm and explains how to assess the likelihood and severity of injury from hazards. Examples of physical hazards mentioned include trip hazards, electrical hazards, and fire hazards. The document stresses the importance of following warnings, keeping workspaces clean and organized, and knowing emergency procedures to protect both people and equipment.
2 basic competencies 1 participate in workplace communicationMarilou Jamero
This document provides guidance on participating in workplace communication. It discusses obtaining and conveying information through appropriate questioning, active listening, and speaking. It also addresses participating effectively in meetings by expressing opinions, listening to others, and following protocols. Finally, it covers completing relevant documents like forms accurately and identifying errors. The overall message is on the importance of clear communication using proper channels and protocols in the workplace.
To produce quality food products, accurate measurement of ingredients is important. The correct measuring equipment should be selected based on the ingredient type and amount. Dry ingredients like flour and sugar are measured by spooning into cups and leveling off, while liquids use measuring cups and spoons. Fats can be measured by various methods depending on their form, such as pressing or cutting solid fats to the required measurement. Precise ingredient measurement develops skills for quality cooking.
Agri-Crop Production: Lesson 4 occupational safety and health Je-Jireh Silva
The document discusses farm safety and hazards. It defines key terms like hazards, risks, and exposure. It identifies several types of hazards on farms including physical, mechanical, chemical, biological, and psychosocial hazards. The document also discusses establishing farm emergency procedures like identifying potential emergencies, providing appropriate emergency facilities, making sure correct equipment is available to handle spills, and ensuring all workers know emergency response procedures. Specific farm works involving chemicals and hazardous tools/equipment are also identified, such as spraying chemicals and using tractors for land preparation.
Clean and maintain kitchen equipment and utensilsDedy Wijayanto
This document provides guidance on cleaning kitchen equipment and utensils. It identifies areas that require cleaning in a kitchen, such as workbenches, floors, sinks, and storage areas. It also outlines the selection of appropriate cleaning equipment and chemicals, implementing cleaning procedures according to schedules, and storing cleaning items properly. Emergency first aid procedures are also addressed.
Measuring ingredients accurately is important for recipes to turn out properly. Dry ingredients should be measured by overfilling the measuring cup and leveling it off with a flat utensil. Dry ingredients include flour, which should be fluffed before measuring, and white and brown sugars. Powdered sugar needs to be sifted first. Liquid ingredients like milk and water must be measured on a level surface at eye level to get an accurate reading at the measuring line.
This document provides an overview of bread and pastry production. It discusses the specialized tools, ingredients, and processes involved in baking. Specific topics covered include an introduction to baking, factors that contribute to successful baking, common malpractices to avoid, and tools/equipment commonly used. The goal is to teach students the skills needed for careers in baking or operating their own bakery business.
CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENTYanYan Palangue
This document provides instructions for cleaning and caring for various kitchen tools and equipment. It discusses sharpening and drying knives, washing cutting boards, removing stains from cutting boards, sanitizing cutting boards with bleach or vinegar, storing cutting boards vertically, soaking and washing baking tools and pans, and air drying and storing baking tools.
Chapter 4 prepare salads and dressing pptMiamieCampos1
This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
This document discusses different types of cakes and their ingredients and preparation methods. It describes sponge cakes, butter cakes, angel food cakes, and chiffon cakes, which are classified based on the ingredients used for leavening. The document also covers topics such as batters, leavening agents, shortening, and techniques for making fillings including custard, mousse, purees, jelly, and jam.
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
The biggest impact was felt in the preparation of cooked food which eventually over the centuries has now matured into a full-fledged science.
IMPORTANCE OF CHEF UNIFORM
This document provides instructions on proper tray carrying techniques for servers in hotels and restaurants. It outlines objectives like learning how to carry food and beverage trays safely and demonstrating correct techniques. Key points discussed include carrying trays on the left hand above the shoulder, checking the floor for hazards, following a direct route, and being careful of other guests. The document also explains how to grip trays, distribute weight, turn safely while carrying, and place items and trays on tables ergonomically. Servers are instructed to demonstrate carrying trays correctly in groups.
This document outlines the key classifications and components of salads. It discusses salads classified according to use (appetizer, accompaniment, main dish, dessert, intermezzo) and according to ingredients (simple, composed, vegetable, fruit, bound, gelatin, green, grain/legume/pasta). The major parts of a salad - base, body, dressing, and garnish - are defined. Different types of salad greens and sample salad recipes are also presented.
This document provides guidelines for making different types of salads and salad dressings. It discusses the key ingredients for salads like greens, vegetables, fruits, proteins and starches. It also outlines best practices for composing vegetable, bound, fruit and gelatin salads. Proper preparation of ingredients, eye appeal, flavors and textures are important factors. The document also describes the basic ingredients for salad dressings like oils, vinegars and seasonings and lists common dressing types like vinaigrettes, emulsified and cooked dressings.
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
This document provides guidelines for selecting appetizers and their common accompaniments. It recommends choosing light and delicate appetizer options with limited ingredients to avoid repetition. Sauces, dips, condiments, pickles, fruits and vegetables are listed as typical appetizer accompaniments. The guidelines also suggest avoiding highly spiced or acidic foods and providing finger foods while limiting the number of appetizer selections.
This document discusses techniques for decorating and presenting pastry products. It begins with objectives around identifying decoration techniques and garnishing rules, and illustrating creative pastry presentations. It then discusses the importance of using different decoration techniques based on customer expectations. The main content outlines 8 rules for decoration and garnishing, including using color, texture, composition, vessel size, drama, stability, consistency, and contrasting temperatures. Students will then practice illustration, discussion, and explanation of techniques, before answering assessment questions and writing an assignment on tools and materials used for decorating and presenting pastries.
This document provides instructions for measuring ingredients accurately for baking. It includes definitions of common units of weight and volume like cups, tablespoons, ounces, and pounds. It also lists equivalents between units. The document demonstrates how to properly measure dry and wet ingredients using measuring cups and spoons. It emphasizes the importance of accuracy in measuring for successful baking results. Videos and assessments are provided to help students learn the techniques.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
The document describes various types of baking equipment and ovens. It lists 27 different baking tools used for tasks like mixing, cutting, rolling, piping, and more. It also describes four main types of commercial ovens used in bakeries: deck ovens, rack ovens, mechanical ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens hold full sheets of pans. Mechanical ovens rotate items for even baking and convection ovens use fans to rapidly distribute heat. Dutch ovens are thick-walled cooking pots used as casserole dishes.
This document contains information about tools and equipment used in bread and pastry production. It discusses the specifications, safety measures, cleaning materials, preventative maintenance techniques, and proper storage of various tools. The document is divided into multiple lessons that cover maintaining tools and equipment, including checking conditions, performing basic preventative measures, and storing tools properly. Images and questions are provided to help explain the content.
This document outlines the coaching philosophy and code of conduct of Tony Perotti, the head basketball coach. It emphasizes developing student-athletes through hard work, discipline, and moral/ethical standards on and off the court. The coach aims to build excellence through commitment, service, and accountability. Player development focuses on confidence, academics, communication, and building relationships through collaboration and encouragement. Fundamentals and life values are taught through enthusiastic coaching, role modeling, and discipline.
Whether you are on the sidelines figuratively or literally, you can turn adversity into an opportunity for learning. I'm sharing my 7 key lessons in leadership from warming the bench during a basketball season with you. Feel free to share.
Clean and maintain kitchen equipment and utensilsDedy Wijayanto
This document provides guidance on cleaning kitchen equipment and utensils. It identifies areas that require cleaning in a kitchen, such as workbenches, floors, sinks, and storage areas. It also outlines the selection of appropriate cleaning equipment and chemicals, implementing cleaning procedures according to schedules, and storing cleaning items properly. Emergency first aid procedures are also addressed.
Measuring ingredients accurately is important for recipes to turn out properly. Dry ingredients should be measured by overfilling the measuring cup and leveling it off with a flat utensil. Dry ingredients include flour, which should be fluffed before measuring, and white and brown sugars. Powdered sugar needs to be sifted first. Liquid ingredients like milk and water must be measured on a level surface at eye level to get an accurate reading at the measuring line.
This document provides an overview of bread and pastry production. It discusses the specialized tools, ingredients, and processes involved in baking. Specific topics covered include an introduction to baking, factors that contribute to successful baking, common malpractices to avoid, and tools/equipment commonly used. The goal is to teach students the skills needed for careers in baking or operating their own bakery business.
CLEANING AND SANITIZING KITCHEN TOOLS AND EQUIPMENTYanYan Palangue
This document provides instructions for cleaning and caring for various kitchen tools and equipment. It discusses sharpening and drying knives, washing cutting boards, removing stains from cutting boards, sanitizing cutting boards with bleach or vinegar, storing cutting boards vertically, soaking and washing baking tools and pans, and air drying and storing baking tools.
Chapter 4 prepare salads and dressing pptMiamieCampos1
This document provides information on preparing salads and dressings, including:
- Defining salads as dishes consisting of vegetables like lettuce, tomatoes, and cucumbers covered in dressing, and dressings as sauces like oil and vinegar mixtures used on salads.
- Detailing tools needed for preparation like peeler sets, chef's knives, chopping boards, and salad spinners.
- Explaining the different types of salads like green salads, vegetable/grain salads, bound salads, fruit salads, composed salads, and gelatin salads.
- Guidelines for making different salads including cutting vegetables close to serving, thoroughly chilling ingredients, and marinating some
This document discusses different types of cakes and their ingredients and preparation methods. It describes sponge cakes, butter cakes, angel food cakes, and chiffon cakes, which are classified based on the ingredients used for leavening. The document also covers topics such as batters, leavening agents, shortening, and techniques for making fillings including custard, mousse, purees, jelly, and jam.
Cookery is defined as a “chemical process”, the mixing of ingredients; the application and withdrawal of heat; decision making, technical knowledge, and manipulative skills. In the more advanced stages, a further element occurs- that of creativity. Cookery is considered to be both an art and technology. Culinary history helps us to go back in past, when man first discovered the use of fire. This epoch-making discovery of fire brought about the refinement of mankind in all sphere of life.
The biggest impact was felt in the preparation of cooked food which eventually over the centuries has now matured into a full-fledged science.
IMPORTANCE OF CHEF UNIFORM
This document provides instructions on proper tray carrying techniques for servers in hotels and restaurants. It outlines objectives like learning how to carry food and beverage trays safely and demonstrating correct techniques. Key points discussed include carrying trays on the left hand above the shoulder, checking the floor for hazards, following a direct route, and being careful of other guests. The document also explains how to grip trays, distribute weight, turn safely while carrying, and place items and trays on tables ergonomically. Servers are instructed to demonstrate carrying trays correctly in groups.
This document outlines the key classifications and components of salads. It discusses salads classified according to use (appetizer, accompaniment, main dish, dessert, intermezzo) and according to ingredients (simple, composed, vegetable, fruit, bound, gelatin, green, grain/legume/pasta). The major parts of a salad - base, body, dressing, and garnish - are defined. Different types of salad greens and sample salad recipes are also presented.
This document provides guidelines for making different types of salads and salad dressings. It discusses the key ingredients for salads like greens, vegetables, fruits, proteins and starches. It also outlines best practices for composing vegetable, bound, fruit and gelatin salads. Proper preparation of ingredients, eye appeal, flavors and textures are important factors. The document also describes the basic ingredients for salad dressings like oils, vinegars and seasonings and lists common dressing types like vinaigrettes, emulsified and cooked dressings.
This document provides information on ingredients and tools used in bread and pastry production. It discusses various types of flour, sugars, fats, liquids, and leavening agents used in baking. It also outlines the baking process from measuring and mixing to shaping, proofing, baking and cooling. Finally, it describes important tools and equipment used in bakeries such as mixers, ovens, pans, utensils and more. The document serves as a reference for bakers on key ingredients, techniques and equipment involved in bread and pastry production.
This document provides guidelines for selecting appetizers and their common accompaniments. It recommends choosing light and delicate appetizer options with limited ingredients to avoid repetition. Sauces, dips, condiments, pickles, fruits and vegetables are listed as typical appetizer accompaniments. The guidelines also suggest avoiding highly spiced or acidic foods and providing finger foods while limiting the number of appetizer selections.
This document discusses techniques for decorating and presenting pastry products. It begins with objectives around identifying decoration techniques and garnishing rules, and illustrating creative pastry presentations. It then discusses the importance of using different decoration techniques based on customer expectations. The main content outlines 8 rules for decoration and garnishing, including using color, texture, composition, vessel size, drama, stability, consistency, and contrasting temperatures. Students will then practice illustration, discussion, and explanation of techniques, before answering assessment questions and writing an assignment on tools and materials used for decorating and presenting pastries.
This document provides instructions for measuring ingredients accurately for baking. It includes definitions of common units of weight and volume like cups, tablespoons, ounces, and pounds. It also lists equivalents between units. The document demonstrates how to properly measure dry and wet ingredients using measuring cups and spoons. It emphasizes the importance of accuracy in measuring for successful baking results. Videos and assessments are provided to help students learn the techniques.
1920-LESSON 4:PERFORMING MENSURATION AND CALCULATIONNym Unknw
This document provides instructions for properly measuring common ingredients used in recipes, including dry ingredients like flour, sugar, and leavening agents as well as liquid ingredients like milk, oil, and water. Guidelines are given for sifting, scooping, and leveling each ingredient using the appropriate measuring tools to ensure accurate measurements. Standard conversions between weight and volume are also included to help calculate recipe amounts.
The document describes various types of baking equipment and ovens. It lists 27 different baking tools used for tasks like mixing, cutting, rolling, piping, and more. It also describes four main types of commercial ovens used in bakeries: deck ovens, rack ovens, mechanical ovens, and convection ovens. Deck ovens bake items directly on the oven floor while rack ovens hold full sheets of pans. Mechanical ovens rotate items for even baking and convection ovens use fans to rapidly distribute heat. Dutch ovens are thick-walled cooking pots used as casserole dishes.
This document contains information about tools and equipment used in bread and pastry production. It discusses the specifications, safety measures, cleaning materials, preventative maintenance techniques, and proper storage of various tools. The document is divided into multiple lessons that cover maintaining tools and equipment, including checking conditions, performing basic preventative measures, and storing tools properly. Images and questions are provided to help explain the content.
This document outlines the coaching philosophy and code of conduct of Tony Perotti, the head basketball coach. It emphasizes developing student-athletes through hard work, discipline, and moral/ethical standards on and off the court. The coach aims to build excellence through commitment, service, and accountability. Player development focuses on confidence, academics, communication, and building relationships through collaboration and encouragement. Fundamentals and life values are taught through enthusiastic coaching, role modeling, and discipline.
Whether you are on the sidelines figuratively or literally, you can turn adversity into an opportunity for learning. I'm sharing my 7 key lessons in leadership from warming the bench during a basketball season with you. Feel free to share.
February 2015 football presentation 1.29.2014 (final cut)John Gourdin
This document provides information from Coach Tony Holland on how to build a dominating youth football team. Coach Holland has over 16 years of coaching experience and has led many teams to championships. He discusses the importance of having a structured system and program to guide teams from tryouts to championships. He also emphasizes the qualities of top coaches, such as being ambitious, courageous, committed, and taking responsibility for the team's performance. Additional topics covered include recruiting players, developing team chemistry, and dealing effectively with parents.
Building a Football Program FINAL BOOKLETTony Tabor
The document outlines the coaching philosophy and goals of Tony Tabor, the head football coach at Desert Mountain High School. His philosophy emphasizes developing young men through football and teaching life lessons like discipline, teamwork, and character. Winning games is secondary to developing the players as people. The document also lists the opportunities that being a team member provides, such as learning skills and building friendships, as well as the characteristics of a champion like being unselfish, tough, and having strong character. It outlines staff expectations like demanding discipline, keeping players motivated, and coaching fundamentals. The goals include building morale, paying attention to small details, and having a winning attitude.
The document provides guidance for team leaders on essential skills such as building trust through communication, coaching employees, managing time and performance, and avoiding conflicts. It discusses characteristics of good leaders, motivational techniques, and development tools like mentoring. The document concludes with Maxwell's 21 indispensable qualities of a leader.
The document provides tips for motivating teams and their personal development. It discusses how stressed employees are nowadays and the importance of motivation. Some key tips include being flexible to different personalities, avoiding excessive blame, setting clear goals, bonding with employees through social activities, providing public praise, ongoing training, and spending time with employees outside of work on Fridays. The overall message is that motivation requires effort and patience from leaders to effectively develop their teams.
The document summarizes key concepts for athletic performance coaching from Baylor University's Department of Athletic Performance. It outlines important mental qualities like motivation, confidence, intensity, focus, and emotional stability. It also discusses physical elements important for athletic performance like balance, quickness, change of direction, acceleration, and power. The document emphasizes developing power through increasing absolute strength, rate of force development, Olympic lifts, plyometrics, and unconventional training methods to translate to on-field performance.
Silvia enjoys playing tennis and describes how it has contributed to her personal and professional development. She played tennis professionally for 11 years and also worked as a tennis instructor. Tennis helped develop her determination, discipline, strategic thinking, and ability to adapt. It also fostered social skills and time management. She believes tennis keeps her healthy in both body and mind.
Vince Lombardi discusses the key principles of coaching and leadership. He emphasizes preparing thoroughly, building trust with players, constantly inspiring the team, and committing fully to excellence. Lombardi stresses teaching players, taking charge, and having the courage to lead through both success and failure. The overall message is that leadership requires dedication to continuous learning, developing others, and striving to be the best through passion, honesty and hard work.
February 2014 football presentation 2 7-2014John Gourdin
This document provides an overview of a presentation on how to build a dominating youth football team. It discusses:
- The speaker, Coach Tony Holland, who has extensive playing and coaching experience at the youth and high school levels.
- The key to being a successful youth football coach is having a proven system and structure in place from recruiting players to winning championships.
- The presentation will cover topics like the benefits of running the single wing offense, qualities of top youth coaches, techniques for recruiting players and building team chemistry, and how to find the right offensive and defensive schemes.
- Developing strong team chemistry through bonding activities is emphasized as important for building a team that plays as brothers and wins championships together
This document provides tips for encouraging teams and skills for Scrum Masters. It discusses encouraging teams by finding out their needs, leading by example, being personable, stressing company purpose, being decisive, showing emotions, pushing limits, admitting not having answers, not imposing fear, developing future leaders, and encouraging growth. Critical skills for Scrum Masters include being detached from outcomes, taking problems to the team, acting as a mirror, mastering words and facial expressions, allowing silence, modeling being outrageous, and letting teams fail safely. The document also provides tips on motivating teams, transformational leadership, and resources for further learning.
The document discusses the importance of communication in sports. It notes that communication considers both verbal and non-verbal aspects and is important for both individual and team games. Effective communication is key to a team's success. Some of the guidelines discussed for good communication include being direct, clear, consistent, and providing feedback.
This document provides guidance on how to help others become successful and develop a winning team. It discusses three key areas: hiring, firing, and inspiring. For hiring, it is important to get honest references, hire top quality staff, and consider an individual's talents, interests, and values. For firing, it is best to deliver news promptly, gently, and without bitterness while closing responsibilities. Inspiring others involves continual growth, teamwork with the whole being more important than parts, and developing leadership to influence people.
Turning It Around During Challenging TimesMarkAdams
The document provides a summary of Mark Adams' presentation on turning things around during challenging times. It outlines a 5-step process: 1) Keep it simple 2) Be clear about expectations 3) Recruit the best talent 4) Play to your strengths 5) Re-create the vision. For each step, Adams provides examples and advice for how leaders can implement the steps to address challenges and achieve goals.
The head freshman football coach at Clackamas High School believes in creating a safe, supportive environment where players can build self-esteem and learn life skills through football. His coaching philosophy focuses on organization, instruction, modeling, repetition, and creating a risk-taking environment based on trust. He wants to motivate players through sincere praise and help them set and achieve both individual and team goals. The coach's goals for the program are to develop strong character, a winning attitude, and academic success in players. He aims to organize effective practices and build a unified team through community involvement.
The document summarizes the seven secrets of successful coaches as identified by Jeff Janssen and Greg Dale based on interviews with top coaches. The seven secrets are: 1) being character-based with integrity and honesty; 2) being competent in strategies and continually learning; 3) being committed to creating successful visions and putting in hard work; 4) truly caring about athletes as people; 5) building confidence in athletes; 6) being excellent communicators who listen; and 7) bringing consistency in philosophy, emotions, rules, and preparation. Coach K emphasized that coaching is about developing trust through relationships.
The document discusses team building and leadership. It defines what teams are and how they work best through commitment to common objectives, defined roles and responsibilities, effective communication and decision making, and good relationships. It describes the process of team building and the different stages a team goes through - forming, storming, norming, and performing. It outlines different team roles and behaviors as well as characteristics of effective team leaders who build trust, empower their team members, and create an enthusiastic environment where the team can work together successfully to achieve results.
This document discusses how tennis has contributed to the personal and professional development of the author. It describes how the author played tennis professionally for 11 years and also worked as a tennis instructor while pursuing an academic career. Tennis helped develop qualities like discipline, ambition, strategic thinking, adaptability, and teamwork. It also provided mental and physical health benefits, helped manage time efficiently, and allowed the author to meet professionals in their field. Overall, tennis was described as a lifelong passion that contributed greatly to the author's development.
The documents provide tips for building team spirit and improving relationships. Some key points include:
- Develop team banners, t-shirts, and hold gatherings to boost morale and bring the team together.
- Participate in runs/walks for charitable causes to promote team bonding and community involvement.
- Write articles for newsletters to celebrate team accomplishments.
- Lead by positive example to influence and motivate other team members. Forgiveness, respect, trust and understanding are important for maintaining good relationships.
Andreas Schleicher presents PISA 2022 Volume III - Creative Thinking - 18 Jun...EduSkills OECD
Andreas Schleicher, Director of Education and Skills at the OECD presents at the launch of PISA 2022 Volume III - Creative Minds, Creative Schools on 18 June 2024.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) CurriculumMJDuyan
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
This presentation was provided by Racquel Jemison, Ph.D., Christina MacLaughlin, Ph.D., and Paulomi Majumder. Ph.D., all of the American Chemical Society, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
How Barcodes Can Be Leveraged Within Odoo 17Celine George
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Answers about how you can do more with Walmart!"
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Chapter wise All Notes of First year Basic Civil Engineering.pptxDenish Jangid
Chapter wise All Notes of First year Basic Civil Engineering
Syllabus
Chapter-1
Introduction to objective, scope and outcome the subject
Chapter 2
Introduction: Scope and Specialization of Civil Engineering, Role of civil Engineer in Society, Impact of infrastructural development on economy of country.
Chapter 3
Surveying: Object Principles & Types of Surveying; Site Plans, Plans & Maps; Scales & Unit of different Measurements.
Linear Measurements: Instruments used. Linear Measurement by Tape, Ranging out Survey Lines and overcoming Obstructions; Measurements on sloping ground; Tape corrections, conventional symbols. Angular Measurements: Instruments used; Introduction to Compass Surveying, Bearings and Longitude & Latitude of a Line, Introduction to total station.
Levelling: Instrument used Object of levelling, Methods of levelling in brief, and Contour maps.
Chapter 4
Buildings: Selection of site for Buildings, Layout of Building Plan, Types of buildings, Plinth area, carpet area, floor space index, Introduction to building byelaws, concept of sun light & ventilation. Components of Buildings & their functions, Basic concept of R.C.C., Introduction to types of foundation
Chapter 5
Transportation: Introduction to Transportation Engineering; Traffic and Road Safety: Types and Characteristics of Various Modes of Transportation; Various Road Traffic Signs, Causes of Accidents and Road Safety Measures.
Chapter 6
Environmental Engineering: Environmental Pollution, Environmental Acts and Regulations, Functional Concepts of Ecology, Basics of Species, Biodiversity, Ecosystem, Hydrological Cycle; Chemical Cycles: Carbon, Nitrogen & Phosphorus; Energy Flow in Ecosystems.
Water Pollution: Water Quality standards, Introduction to Treatment & Disposal of Waste Water. Reuse and Saving of Water, Rain Water Harvesting. Solid Waste Management: Classification of Solid Waste, Collection, Transportation and Disposal of Solid. Recycling of Solid Waste: Energy Recovery, Sanitary Landfill, On-Site Sanitation. Air & Noise Pollution: Primary and Secondary air pollutants, Harmful effects of Air Pollution, Control of Air Pollution. . Noise Pollution Harmful Effects of noise pollution, control of noise pollution, Global warming & Climate Change, Ozone depletion, Greenhouse effect
Text Books:
1. Palancharmy, Basic Civil Engineering, McGraw Hill publishers.
2. Satheesh Gopi, Basic Civil Engineering, Pearson Publishers.
3. Ketki Rangwala Dalal, Essentials of Civil Engineering, Charotar Publishing House.
4. BCP, Surveying volume 1
Cookery NC II ALS EST SESSION 2 BASIC COMMON COMPETENCIES.pptx
1.
2. Basic Competencies:
• Practice workplace communication
• Work in a team environment
• Practice career professionalism
• Practice occupational health and safety procedures
Common Competencies:
Common Competencies:
9. Gordon Ramsay is an
internationally renowned
chef, a
British chef, restaurateur, t
elevision personality and
writer.
10. : Everyone Makes Mistakes, Be
Understanding
: These are your Colleagues, Treat
them Like It
: Time is Precious in the Kitchen,
Don’t Waste it
Working With your Colleagues
Means Listening To Them
Be the Dependable
Communicator your Team can Count On
13. Objective of the game:
Charades is a game of pantomimes: you have to "act out" a
phrase without speaking, your team members try to guess what
the phrase is. Your team members must guess the phrase as
quickly as possible before time runs out.
MAIN RULES PLAYING CHARADES
•Two teams divided into equal players
•A time and score keeper is selected, usually a person not taking
part or else one person from each team can take turns.
•No words. No pointing at objects in a room. No lip movements.
•Only "acting out" words or pantomiming similar sounding words.
15. HERE ARE SOME UNIVERSAL
AND ESSENTIAL COMPONENTS
OF A TEAM.
•TRUST – Without trust, a group will never become a team. Trust that coworkers
have each other’s backs, trust that everyone will pull his or her weight and trust that
the leader will support the decisions and actions of the team.
•RESPECT – Teams gel when there is mutual respect. Each person who is part of
the kitchen team is important to the success of the operation and must be given
due respect for his or her role. This means that everyone is willing to jump in and
help when needed because they are cognizant of the importance of every link in
the chain.
•EXCELLENT COMMUNICATION – Complete, honest, consistent and timely
communication from the top down and the bottom up is the number one rule used
by successful teams. Keep the information flowing, or rumors turn into perceptions
of reality that may not resemble the truth.
16. •TEACH AND TRAIN – This is a constant in great teams. The best are never satisfied to say that they
are as good as they can be. Great teams and the individuals who are part of the team are always
always striving to improve. Even the best football teams rely on weekly practices to work on their
their weaknesses and solidify their strengths. Individual players do the same. Michael Jordan was
was arguably the greatest basketball player of all time, yet he practiced 100 free-throws before each
before each game so that his team could trust that he was ready to perform. They depended on him,
on him, and he had no intention of letting them down. Every cook and every chef can benefit from
from ongoing training and the opportunity to learn from others.
•WIN AND LOSE AS A TEAM. NO FINGER-POINTING – Watch the consistently great teams, and you
will notice that they rarely point fingers outward. If the team fails, it is because the unit fell down in
down in the process. This is the work environment that must be created in kitchens. If someone is off
someone is off his or her game, it becomes the group’s challenge to step up and help. If they don’t,
don’t, then the finger needs to be firmly pointing inward.
•SHARE – Successful teams share knowledge, share success, share in each other’s pain and joy, and
share the blame and the opportunities that stand before them.
17. •TEACH AND TRAIN – This is a constant in great teams. The best are never satisfied to say that they
are as good as they can be. Great teams and the individuals who are part of the team are always
always striving to improve. Even the best football teams rely on weekly practices to work on their
their weaknesses and solidify their strengths. Individual players do the same. Michael Jordan was
was arguably the greatest basketball player of all time, yet he practiced 100 free-throws before each
before each game so that his team could trust that he was ready to perform. They depended on him,
on him, and he had no intention of letting them down. Every cook and every chef can benefit from
from ongoing training and the opportunity to learn from others.
•WIN AND LOSE AS A TEAM. NO FINGER-POINTING – Watch the consistently great teams, and you
will notice that they rarely point fingers outward. If the team fails, it is because the unit fell down in
down in the process. This is the work environment that must be created in kitchens. If someone is off
someone is off his or her game, it becomes the group’s challenge to step up and help. If they don’t,
don’t, then the finger needs to be firmly pointing inward.
•SHARE – Successful teams share knowledge, share success, share in each other’s pain and joy, and
share the blame and the opportunities that stand before them.
18. •ENCOURAGE – Chefs need to encourage cooks and support staff to reach for that
dangling carrot and tell them, “be better, I know you can be.” Pat them on the
the back and then offer whatever opportunities might exist to raise the bar once
once again.
•SET HIGH EXPECTATIONS AND DEMAND NOTHING LESS – I remember Chef Marv
Levy stating once that he had no role in motivating his team. “They are paid very
paid very well, they know what is at stake, they are professionals and talented
talented players. I expect that they will perform to the absolute best of their
abilities.” Expect the same from your cooks; no excuses.
•WORK ETHIC TRUMPS EXPERIENCE – Great teams know that there is no
substitute for hard work. This is the foundation of a team, an expectation of all
all involved and a unifying factor that will help a team exceed expectations, every
every time.
Guide Questions:
What is the video all about?
What at the things to consider when having a good communication?
Why is it important to have a good communication?
but most people don't know if he can cook. Instead, they know him as the brash, sometimes verbally abusive chef on Hell's Kitchen and Kitchen Nightmares. He's frequently caught on camera berating and belittling kitchen staff and contestants who fail to properly prepare a piece of meet, get a plate to the pass in a timely manner, or make some other mistake.
If your only exposure to a restaurant kitchen comes from reality television, you might think that you're going to need to learn to sharpen your tongue as well as your cutting utensils.
But before you spend too much time practicing your screaming, take a look at what communication skills chefs actually need to succeed. Because in the real world, haranguing your colleagues won't get you as far as helping them. In the busy kitchen, being able to communicate with your colleagues is critically important.
Actually, it's a proven fact that many of the most well-respected chefs in the world never have to intimidate, bully or even yell in order to communicate and cook great food.
Here's a look at the communication skills all great chefs share, whether they are celebrities or not:
Mistakes happen--especially in the kitchen.
The chefs who understand and accept this fact are better prepared to figure out what went wrong and put a plan in place to fix it.
If you fly off the handle and start yelling every time a mistake is made, you're likely to lose the support of your kitchen staff and colleagues. They might become embarrassed, flustered, or insecure--all of which tend to lead to more mistakes. Gordon only gets away with it because he's famous.
On the other hand, if you are compassionate and show that you understand that mistakes happen, you and your colleagues can find a constructive way to fix the problem.
n the heat of the moment, when the smoke is billowing through the kitchen and the orders are coming in hot, it can be easy to lose your cool.
But it's no excuse for being disrespectful.
You may be the executive chef, head chef, or sous chef, but at the end of the shift (and at the beginning and in the middle) everyone in the kitchen is on the same team and working towards the same goals.
Respecting this shared dedication is important, because the kitchen can't succeed unless everyone feels respected. So before you lose your cool, take a few deep breaths and extra seconds to think about what you need to say, and then say it with respect.
The ability to communicate clearly and concisely is a skill shared by all great chefs. Even Gordon Ramsay doesn't bother wasting a lot of words when he's yelling at someone in the kitchen.
Belaboring mistakes or going into long-winded dissertation about what you’re working on doesn't work in the kitchen. Learning to quickly get your point across ensures that you and your colleagues can keep plates rolling out to the waitstaff without missing a beat.
Every great team shares information, ideas, and concerns--and they do it on a regular basis.
Consistent communication--whether through weekly meetings, text messages, or a staff noticeboard--keeps everyone on the same page. It reduces surprises. And most importantly, it provides an opportunity for you to address concerns, recognize excellence and set clear expectations.
Things can change quickly in a kitchen, so committing to consistent communication that includes all of your teammates in the cycle is critically important to ensuring that everyone is working towards achieving the same goals.
Guide Questions:
What is the video all about?
What at the things to consider when having a good communication?
Why is it important to have a good communication?
Guide Questions:
What is the video all about?
What at the things to consider when having a good communication?
Why is it important to have a good communication?
The chef’s hat, or toque, goes back to ancient times. Thousands of years ago in Assyria, poisoning was a common way for a person to rid himself of enemies. Aware of this problem, Assyrian royalty selected their cooks carefully. They chose only their most loyal subjects to be their chefs, sometimes even members of the royal family itself, and made them members of the court. Responsible for the kings’ safety, chefs were paid handsomely in money and land, to avoid the temptation of being bribed by the kings’ enemies. They were entitled to wear a crown of a similar shape to the royal family employing them, although made of cloth and lacking in jewels. Some believe the crown-shaped ribs of the royal headdress developed into the pleats of a chef’s hat. Legend has it that the approximately 100 pleats on today’s toques represent the number of ways a chef knows how to prepare an egg. That story is attributed at various times to ancient Persia, Rome, or France.
During the zenith of the Greek and Roman Empires, chefs presided over gluttonous feasts and were called before the royal court to be ceremoniously “crowned” with a bonnet-style cap studded with laurel leaves.
Another story is that the modern toque is patterned after the headdress of Greek Orthodox priests. By the end of the sixth century A.D., the Byzantine empire was being overtaken by Barbarians. Philosophers and artists were targeted by the invaders. (Cooks were considered on the same level as philosophers. In fact, the word “epicurean” used to mean food lover, comes from the Greek philosopher Epicures.) These philosophers, cooks, and other artists fled, taking refuge in Greek monasteries. While in hiding, they dressed as priests. But out of respect to the clergymen, the chefs changed the color of their hats from black to white.
By the 16th century, the height, shape, and stiffness of the hat varied by country. The French had a flattened beret, Italians wore theirs medium height with formal pleats, and the Germans had a softly gathered style.
Two centuries later, French chefs were seen wearing a “casque à méche” or stocking cap, with different colors determining the rank. At the same time, Spanish cooks donned white wool berets while Germans wore pointed Napoleonic hats with a decorative tassel.