This document outlines the details of a 30-lecture course on Food Production-VI taught by Abinash Kumar. The course introduces technical and practical aspects of food production and familiarizes students with concepts like kitchen planning, food costing, wastage control, discounts, and store management. The objectives are to provide knowledge on production management, the executive chef's role in planning and costing, and the importance of standard recipes. The document outlines assignments, tests, classroom policies, and the topics to be covered in each lecture.
A presentation originally delivered at the International Enterprise Promotion Conference showing ho Business Link North West used Data to deliver an Award Winning Multi-Channel Marketing Strategy
A presentation originally delivered at the International Enterprise Promotion Conference showing ho Business Link North West used Data to deliver an Award Winning Multi-Channel Marketing Strategy
I created this detailed Design Document when I co-taught an Instructional Design and Delivery class at UC Santa Cruz Extension Program. Amongst other topics I taught a module on “Writing instructional Objectives.” This module consisted of two lessons:
Lesson 1 – Instructional Objectives
Lesson 2 – Objectives and Training Activities
Based on the average Learners' profile, which in this case was:
- Adult Learners
- Little or no Instructional Design knowledge and experience
- Varying goals for taking the class; looking for career change / growth or changing job roles etc.
I created this detailed Design Document when I co-taught an Instructional Design and Delivery class at UC Santa Cruz Extension Program. Amongst other topics I taught a module on “Writing instructional Objectives.” This module consisted of two lessons:
Lesson 1 – Instructional Objectives
Lesson 2 – Objectives and Training Activities
Based on the average Learners' profile, which in this case was:
- Adult Learners
- Little or no Instructional Design knowledge and experience
- Varying goals for taking the class; looking for career change / growth or changing job roles etc.
Instructions for TE 280 Integrated Lesson Plan Instructions.docxnormanibarber20063
Instructions for TE 280: Integrated Lesson Plan
Instructions: Integrated Standards Based Lesson Plan
To be credentialed in California, teacher candidates must successfully create one Standards Based Lesson Plan that incorporates health education. With growing budget concerns, it is essential to be able to teach health across the spectrum of subject areas.
For this assignment, you are to create a health education lesson that is tailored to your specific instructional area (e.g. art, history, chemistry, economics, etc). Your plan must be clear and concise enough to be utilized by a substitute in your classroom. You will need to open the “Lesson Plan Template,” create your own word document, then reattach your lesson plan to submit it.
Points to consider:
· Our class text includes lesson plan ideas and blackline masters for activities in all grades Kindergarten through twelve. Of course, you may use/modify any of these or create your own in order to clearly integrate a health lesson with your content.
· Instructional time period or block
· How long will it take to complete your lesson? It might be one class period or several. How many minutes is your class period?
· Related subject-specific California Common Core standards
· Specify the subject (must be a subject other than health)
· Cite the standard number(s)
· Quote the standard(s) applicable to your lesson plan
· If you are an elementary school teacher, choose the subject(s) you want to cover.
· Math, English, History, Visual/Performing Arts, and Science for all grade levels are available at: http://www.cde.ca.gov/ci/
· Foreign Language and Physical Activity “Frameworks” available at: (use these in place of standards for these subjects) http://www.cde.ca.gov/ci/cr/cf/allfwks.asp
· Only standards from the California Department of Education website will be accepted.
· Caution: If using PE Standards, make sure to also use a health standard.
· Related California health education content standards
· Quote the overarching standard(s) and include the standard number
· Quote the content area(s) for your grade
· Quote the specific standard(s) applicable to your lesson plan.
· For example:
Health Education Standard 1: All students will comprehend essential concepts related to enhancing health.
Content area: Growth and Development
K.1.G.2. Name ways in which people are similar and ways in which they are different
K.1.G.5. Name body parts and their functions
· These new health standards were approved on March 12, 2008 for all grades and are available at: http://www.cde.ca.gov/be/st/ss/documents/healthstandmar08.pdf
· You must use California health standards from the California Department of Education website, not educational codes or national health standards.
· A minimum of 2 instructional/performance objectives
· What will your students learn from your lesson? At least one objective needs to be health-related, and one needs to be subject-specific related. Example of a.
Lesson planning is the rudiment factor for success in execution of teaching a topic in class. It makes the class effective and the teacher comfortable. It is the tool for forward thinking and reflection for your next lesson. Lesson planning gives concrete shapes to ideas. Infact if you do not plan you are planning to fail,
Welcome to TechSoup New Member Orientation and Q&A (May 2024).pdfTechSoup
In this webinar you will learn how your organization can access TechSoup's wide variety of product discount and donation programs. From hardware to software, we'll give you a tour of the tools available to help your nonprofit with productivity, collaboration, financial management, donor tracking, security, and more.
June 3, 2024 Anti-Semitism Letter Sent to MIT President Kornbluth and MIT Cor...Levi Shapiro
Letter from the Congress of the United States regarding Anti-Semitism sent June 3rd to MIT President Sally Kornbluth, MIT Corp Chair, Mark Gorenberg
Dear Dr. Kornbluth and Mr. Gorenberg,
The US House of Representatives is deeply concerned by ongoing and pervasive acts of antisemitic
harassment and intimidation at the Massachusetts Institute of Technology (MIT). Failing to act decisively to ensure a safe learning environment for all students would be a grave dereliction of your responsibilities as President of MIT and Chair of the MIT Corporation.
This Congress will not stand idly by and allow an environment hostile to Jewish students to persist. The House believes that your institution is in violation of Title VI of the Civil Rights Act, and the inability or
unwillingness to rectify this violation through action requires accountability.
Postsecondary education is a unique opportunity for students to learn and have their ideas and beliefs challenged. However, universities receiving hundreds of millions of federal funds annually have denied
students that opportunity and have been hijacked to become venues for the promotion of terrorism, antisemitic harassment and intimidation, unlawful encampments, and in some cases, assaults and riots.
The House of Representatives will not countenance the use of federal funds to indoctrinate students into hateful, antisemitic, anti-American supporters of terrorism. Investigations into campus antisemitism by the Committee on Education and the Workforce and the Committee on Ways and Means have been expanded into a Congress-wide probe across all relevant jurisdictions to address this national crisis. The undersigned Committees will conduct oversight into the use of federal funds at MIT and its learning environment under authorities granted to each Committee.
• The Committee on Education and the Workforce has been investigating your institution since December 7, 2023. The Committee has broad jurisdiction over postsecondary education, including its compliance with Title VI of the Civil Rights Act, campus safety concerns over disruptions to the learning environment, and the awarding of federal student aid under the Higher Education Act.
• The Committee on Oversight and Accountability is investigating the sources of funding and other support flowing to groups espousing pro-Hamas propaganda and engaged in antisemitic harassment and intimidation of students. The Committee on Oversight and Accountability is the principal oversight committee of the US House of Representatives and has broad authority to investigate “any matter” at “any time” under House Rule X.
• The Committee on Ways and Means has been investigating several universities since November 15, 2023, when the Committee held a hearing entitled From Ivory Towers to Dark Corners: Investigating the Nexus Between Antisemitism, Tax-Exempt Universities, and Terror Financing. The Committee followed the hearing with letters to those institutions on January 10, 202
Unit 8 - Information and Communication Technology (Paper I).pdfThiyagu K
This slides describes the basic concepts of ICT, basics of Email, Emerging Technology and Digital Initiatives in Education. This presentations aligns with the UGC Paper I syllabus.
Honest Reviews of Tim Han LMA Course Program.pptxtimhan337
Personal development courses are widely available today, with each one promising life-changing outcomes. Tim Han’s Life Mastery Achievers (LMA) Course has drawn a lot of interest. In addition to offering my frank assessment of Success Insider’s LMA Course, this piece examines the course’s effects via a variety of Tim Han LMA course reviews and Success Insider comments.
How to Make a Field invisible in Odoo 17Celine George
It is possible to hide or invisible some fields in odoo. Commonly using “invisible” attribute in the field definition to invisible the fields. This slide will show how to make a field invisible in odoo 17.
Synthetic Fiber Construction in lab .pptxPavel ( NSTU)
Synthetic fiber production is a fascinating and complex field that blends chemistry, engineering, and environmental science. By understanding these aspects, students can gain a comprehensive view of synthetic fiber production, its impact on society and the environment, and the potential for future innovations. Synthetic fibers play a crucial role in modern society, impacting various aspects of daily life, industry, and the environment. ynthetic fibers are integral to modern life, offering a range of benefits from cost-effectiveness and versatility to innovative applications and performance characteristics. While they pose environmental challenges, ongoing research and development aim to create more sustainable and eco-friendly alternatives. Understanding the importance of synthetic fibers helps in appreciating their role in the economy, industry, and daily life, while also emphasizing the need for sustainable practices and innovation.
Overview on Edible Vaccine: Pros & Cons with Mechanism
Food prod(7th sem) bh 403
1. PUNJAB COLLEGE OF TECHNICAL EDUCATION<br />LUDHIANA<br /> <br />Name of the teacher: Abinash kumar No. of Lectures: 30<br /> Name of the Subject: Food Production-VI No. of Assignments: 2<br />Subject Code: BH-403 <br /> <br />Course Book: Theory of catering( Kinton & Cesarani)<br /> Art of Garde manger(<br /> <br />Course Description<br />This course introduces the technical and Practical aspects of Food Production. The course further familiarize student with planning of Food Production areas, Food costing, wastage control, Different type of discounts and store management etc. <br />Course Objectives<br /> Objectives for this course are: <br />To provide knowledge of production management.<br />The role of executive chef in planning and costing of food items<br />To make them understand the importance of standard recipes.<br /> <br />Rules for Assignments:<br />Purpose:<br />The assignment will primarily be practice problems for the exams. Thus you should not collaborate on it with others by splitting the work and sharing answers. You will gain the most benefit from doing it by yourself. You can of course ask me for help. If someone in the class asks you for help on assignments, handle the situation as if you are a course instructor. Do not just give them an answer, but make sure they know how to find the answer on their own. If I feel that people have submitted answer that are merely copies of each other, I will grade the one solution and divide the credit for it equally among the copies.<br />Due Date : <br />Assignment should submit on due date.<br />Late Policy:<br />You must do your work on time because we will be correcting and discussing it in class. No assignment will be accepted after the due date. If you know that you have a specific time conflict, make arrangement with me in advance for a separate assignment for late submission.<br />Format:<br />All assignment should be done according to the following format:<br />Assignment must have a cover page including title of assignment, subject, date of submission, student name, class, roll no. and submitted to.<br />Use loose sheet with one side plain and other side lined.<br />Write question heading with black pen and other text with blue pen.<br />Draw diagram( if necessary) neat and clean with pencil on plain side of paper.<br />Pages should be numbered.<br />Mention contents at the beginning and references at the end of each assignment.<br />Test:<br />Test can be oral/ written or may be open book test. No extra test will be conducted for the absentees. There will no improvement test at the end of semester. Therefore, it’s your responsibility to give test on time. These tests are apart from scheduled “one hourly tests”.<br />Class Participation:<br />A large component of your learning takes place in class. I will frequently have in-class exercises that you will do as individual/groups. Thus it is very important that you attend class regularly. I will keep attendance throughout the semester. Please let me know in advance of any scheduled absentees.<br />It is very important that we focus our attention during the limited time we have together in class room. Once class has started and you are late please wait outside until I invite you in.<br />Classroom Policies:<br />Following are the classroom policies and they are meant to be strictly followed:<br />Be punctual for the class; <br />Student coming late will be considered as late arrival and they will marked absent<br />Mobiles phones are not allowed in the classroom. If any student found using the mobile phones, he/she has to pay Rs.200 as fine in the account office.<br />During lecture delivery, if you have any kind of query, just raise your hand. Queries are important for the understanding of the concepts. So, do ask queries but make sure they are relevant to the subject.<br />.<br />Topic For Assignment:-<br />Plan a kitchen of your specialization( Indian, Chinese, Italian, continental etc) and show their work flow.<br />Which are the various purchasing systems followed in any hotel and how the food cost can be carried out for any particular dish?<br />Plan a store for a hotel show their various sections. Also Prepare the format of different cards(bin card, meat tagetc.) used in stores.<br />Topic for presentation:-<br />International Cheese<br />Sandwich<br />Purchasing<br />Yield Testing<br />Wastage of food item in hotel industry.<br />Kitchen Planning.<br />Stock control.<br /> <br />Lectures Details<br />Lecture NoTopicTestAssignmentLecture No 1INTRODUCTION TO KITCHENAs an organization (not only a place for cooking). Lecture No 2To impart knowledge and attitude for organization planning.Lecture No 3Percentage discount, Service charges,Lecture No 4Wastage in purchasing and preparationLecture No 5Food cost percentage or kitchen percentage, selling priceLecture No 6Standard recipeLecture No 7Purchase order, Delivery Note, Lecture No 8Invoice , Statement of AccountsLecture No 9Establishing purchase specificationLecture No 10.Dealing with suppliersAssg-1Lecture No 11Store organizationLecture No 12Store organizationLecture No 13Stock control,Lecture No 14Portion ControlLecture No 15Yield testing for meat ,fish, PoultryLecture No 16Different Tags used in Store(Bin Card, Meat Tag etc. with format)Lecture No 17Sandwiches,Types of bread & SpreadLecture No 18Different types of sandwiches & their cutting(loaf, ribbon, Pinwheel, Club)Assg-2Lecture No 19AccompanimentsSoupLecture No 20Meat , Poultry, FishLecture No 21Other different food itemLecture No 22Preparation of cheeseLecture No 23Types and uses of different cheeseLecture No. 24International cheese with their origin& special featureLecture No 25International cheese with their origin& special featureLecture No 26RevisionLecture No 27RevisionLecture No 28RevisionLecture No 29RevisionLecture No 30Revision<br />