A prefeitura de Sobral e a consultoria Ambientec estão promovendo uma campanha de conscientização sobre o descarte de lixo nos bairros Alto da Brasília e Expectativa. A campanha ocorrerá em escolas em maio e junho e abordará quem produz o lixo, os riscos causados e formas de prevenção para mudar comportamentos. O objetivo é melhorar a saúde dos moradores e evitar que locais se tornem lixões.
The document discusses programs and initiatives aimed at increasing the number of students pursuing STEM courses and careers. It discusses programs that focus on high-quality teaching using smaller class sizes and active learning strategies. It also discusses expanding institutional capacity to incorporate advances in STEM, interdisciplinary approaches, bridge programs between community colleges and 4-year universities, and faculty and peer mentoring programs. The candidate has experience as a mathematics teacher and principal in Egypt and Saudi Arabia and seeks to increase student interest and engagement in mathematics.
Simon Hague is a British/Australian chef with over 20 years of experience working in executive chef roles around the world. He has worked in hotels and resorts in Nigeria, Zambia, Australia, South Korea, Indonesia, Malaysia, Kuwait, Malawi, China, and Georgia. His career highlights include opening new hotels and restaurants. He is currently working as a Cluster Executive Chef in Lagos, Nigeria, overseeing 4 hotels and 9 restaurants, with his contract ending in June. He has a wife and 14 year old son and is looking for a new challenge in a new location.
A prefeitura de Sobral e a consultoria Ambientec estão promovendo uma campanha de conscientização sobre o descarte de lixo nos bairros Alto da Brasília e Expectativa. A campanha ocorrerá em escolas em maio e junho e abordará quem produz o lixo, os riscos causados e formas de prevenção para mudar comportamentos. O objetivo é melhorar a saúde dos moradores e evitar que locais se tornem lixões.
The document discusses programs and initiatives aimed at increasing the number of students pursuing STEM courses and careers. It discusses programs that focus on high-quality teaching using smaller class sizes and active learning strategies. It also discusses expanding institutional capacity to incorporate advances in STEM, interdisciplinary approaches, bridge programs between community colleges and 4-year universities, and faculty and peer mentoring programs. The candidate has experience as a mathematics teacher and principal in Egypt and Saudi Arabia and seeks to increase student interest and engagement in mathematics.
Simon Hague is a British/Australian chef with over 20 years of experience working in executive chef roles around the world. He has worked in hotels and resorts in Nigeria, Zambia, Australia, South Korea, Indonesia, Malaysia, Kuwait, Malawi, China, and Georgia. His career highlights include opening new hotels and restaurants. He is currently working as a Cluster Executive Chef in Lagos, Nigeria, overseeing 4 hotels and 9 restaurants, with his contract ending in June. He has a wife and 14 year old son and is looking for a new challenge in a new location.
1) The document provides recipes for two Korean dishes - Bo Ssam Kimchi and White Kimchi.
2) The Bo Ssam Kimchi recipe lists ingredients like cabbage, turnip, apple, pear, chestnuts, garlic, and ginger that are sliced and marinated before being wrapped in cabbage leaves.
3) The White Kimchi recipe involves soaking cabbage in salted water before blending fruits and vegetables to make a sauce for the sliced ingredients, which are stuffed into the cabbage leaves.
This document contains references to over 20 articles from 2009 and 2008 about Le Meridien's launch of a new Signature Breakfast across Asia Pacific markets. The articles appeared in publications like Channel News Asia, The Expat, V Life, OMY.com, World Traveller and more. They discuss interviews with Martin Jones and Chef Stephane Tremblay about the new breakfast menu and describe it as providing guests with an artistic and satisfying breakfast experience.
1) The document provides recipes for two Korean dishes - Bo Ssam Kimchi and White Kimchi.
2) The Bo Ssam Kimchi recipe lists ingredients like cabbage, turnip, apple, pear, chestnuts, garlic, and ginger that are sliced and marinated before being wrapped in cabbage leaves.
3) The White Kimchi recipe involves soaking cabbage in salted water before blending fruits and vegetables to make a sauce for the sliced ingredients, which are stuffed into the cabbage leaves.
This document contains references to over 20 articles from 2009 and 2008 about Le Meridien's launch of a new Signature Breakfast across Asia Pacific markets. The articles appeared in publications like Channel News Asia, The Expat, V Life, OMY.com, World Traveller and more. They discuss interviews with Martin Jones and Chef Stephane Tremblay about the new breakfast menu and describe it as providing guests with an artistic and satisfying breakfast experience.
1. The Westin Chosun Seoul
87 Jung-gu Sogong-Dong 100-070 Seoul, Korea
Tel. 82.2.317.0066 Fax. 82.2.317.0069
www.westin.com/seoull www.echosunhotel.com
Finger Food A
3 Kinds of Continental Finger Sandwiches (Salmon, Ham and Cheese, Tuna)
3 종류의 콘티넨탈 핑거 샌드위치 ( 연어 , 햄 & 치즈 , 참치 )
Home Smoked Salmon with traditional Condiments
훈제연어와 콘디멘트
Tomato Salsa Brochette.
토마토 살사 브루스게타
Steamed Selection of Cantonese Dim Sums
모듬 딤섬
Skewer of Grilled Prawn, Mushroom, Pineapple
새우 , 버섯 , 파인애플 꼬치 구이
Seasonal Fresh Fruits
신선한 계절과일
Mini French Pastries
미니 프렌치 패스트리
Coffee & Tea
커피와 차
￦ 30,000
10% Service Charge & 10% Tax will be added.
10% 의 봉사료와 10% 의 세금이 가산됩니다 .
Homemade ham : Korean pork / 햄 : 국내산 돼지고기
