La maqueta representa un espacio privado familiar utilizando materiales como cartón paja, pinturas y silicona. El procedimiento incluye definir las ideas, comprar materiales, hacer un esquema, recortar y dar forma al cartón, pintar y pegar las piezas, y verificar la calidad de la maqueta.
O documento apresenta a programação da Rede Catedral de Comunicação Católica da Arquidiocese de Belo Horizonte. O novo conselho gestor da rede é apresentado, composto por padre Geovane Marques, padre Gladstone Elias de Souza, Elen Marques e Ana Maria Miranda, sob a coordenação de padre José Januário Moreira. O programa infantil "Semeando Alegria" da Rádio América é destacado.
O documento discute os processos envolvidos na criação de animações digitais, incluindo keyframing, motion capture, simulação, sombrear, iluminação e renderização. Keyframing envolve especificar posições-chave de objetos animados. Motion capture captura movimentos reais para animação. Simulação usa física para gerar movimento. Sombrear adiciona texturas e cores aos objetos. Iluminação usa luzes digitais. Renderização gera a imagem final.
La maqueta representa un espacio privado familiar utilizando materiales como cartón paja, pinturas y silicona. El procedimiento incluye definir las ideas, comprar materiales, hacer un esquema, recortar y dar forma al cartón, pintar y pegar las piezas, y verificar la calidad de la maqueta.
O documento apresenta a programação da Rede Catedral de Comunicação Católica da Arquidiocese de Belo Horizonte. O novo conselho gestor da rede é apresentado, composto por padre Geovane Marques, padre Gladstone Elias de Souza, Elen Marques e Ana Maria Miranda, sob a coordenação de padre José Januário Moreira. O programa infantil "Semeando Alegria" da Rádio América é destacado.
O documento discute os processos envolvidos na criação de animações digitais, incluindo keyframing, motion capture, simulação, sombrear, iluminação e renderização. Keyframing envolve especificar posições-chave de objetos animados. Motion capture captura movimentos reais para animação. Simulação usa física para gerar movimento. Sombrear adiciona texturas e cores aos objetos. Iluminação usa luzes digitais. Renderização gera a imagem final.
The North Campus Market sells convenience items and ready-to-eat foods like Roberta's warm cookies. It is open Sunday through Thursday from 3:00 pm to 10:00 pm. The market carries popular brand name products.
A hot wing eating contest will take place on November 1, 2008 at The Pulse on Dining Market Place in Conn Hall, where participants will try to eat as many hot wings as possible in a short period of time and the winner will receive an iPod.
The document offers either 1) one free entry to the all-you-care-to-eat POD Market Place dining hall for a meal or 2) $4 off a purchase at a participating on-campus retail location. This offer is extended repeatedly for multiple redemptions.
SpudWare® is a biodegradable and compostable cutlery made from 80% vegetable starch and 20% soy or other vegetable oils, making it a sustainable alternative to plastic cutlery that is tolerant of high heat.
SCSU and Chartwells Dining offer affordable faculty and staff meal plan options through Standing Reservations, which allow users to choose from a variety of meals at any on-campus dining location for the price of one meal from their block plan. Block plans are available in 25, 50, and 75 meal options and cost $125, $225, and $300 per semester, respectively. The plans offer set numbers of board meals that can be used at specific locations as well as anytime meals that can be used at any on-campus dining location.
The document is a menu from Chartwells Catering offering a limited time holiday pick-up menu for cheese and meat platters, salads, Italian favorites like baked ziti and lasagna, holiday favorites like pigs in blankets, and desserts. Items range in price from $15-$75 and are served in quantities to feed groups of 10-35 people. The catering office information is provided for placing pickup orders with a minimum 24 hour notice.
The document describes the menu options available at a kitchen grill, including sandwiches, pizzas with various toppings, fried food options that change nightly, a pasta bar with rotating pasta and sauces, a late night deli and salad bar with an assortment of meats, cheeses and vegetable toppings to choose from, seasonal fresh fruit that rotates daily, and desserts that change nightly such as cakes, brownies, cookies, pies and more.
Balanced Choices is Chartwells' nutrition program that provides healthy food options and nutritional information to students on campus. The document lists several breakfast and lunch menu items available from The POD Market Place and Dunkin Donuts in the student center, along with their calorie, protein, and fiber counts to support good nutrition. Healthy options include eggs, oatmeal, yogurt, fruit, and sandwiches made with whole grains and lean proteins.
This document lists a variety of sandwich and wrap options including tuna, chicken, ham and cheese, roast beef and cheese, Italian combo, turkey and cheese, and Buffalo chicken sandwiches along with other assorted wraps, subs, and sandwiches priced at $4.99 each.
Chartwells and SCSU are hosting a Pulse on Dining Vendor Fair on March 31, 2009 from 11:30 am to 1:30 pm where attendees can sample food from select vendors for $5.50 without a meal plan. Attendees can enjoy tasty food offerings and giveaways from vendors in the marketplace between 10:30 am and 4:00 pm.
Chartwells, the food service provider for Southern Connecticut State University, has partnered with the school to launch green initiatives in campus dining to support the university's sustainability efforts. New programs include recycling, reducing food waste, using sustainable packaging and serving locally-sourced and fair trade products. The initiatives promote environmental stewardship across dining operations in accordance with Chartwells' philosophy of nourishing students and community.
The Bagel Wagon on the first floor is open Monday through Thursday from 8am to 8pm, Friday from 8am to 2pm, and closed Saturday and Sunday. It offers Starbucks gourmet coffee, salads, wraps and other foods for students to grab between classes.
Chartwells Dining Services at Southern Connecticut State University has redesigned several dining locations to provide students with healthier, more convenient food options through their "Pulse on Dining" program, which features open kitchens, made-to-order stations, and extended hours. In addition to improving on-campus dining, Chartwells is committed to social and environmental initiatives to source sustainable and ethical ingredients.
This menu offers build-your-own grilled burgers and greens. Customers can choose between turkey, vegetable, beef, or chicken burgers for $4.99 each which includes two fresh toppings, with additional toppings only 49 cents extra. Alternatively, customers can choose a greens-only side of mesclun mix, iceberg, or spinach for $1.99, or greens with up to four fresh toppings for $3.99.
A barbecue will be held on September 3rd from 12pm to 1:30pm in the parking lot of La Penta Park. For $7 per person, attendees can choose two grilled hot dogs, a quarter chicken, a beef burger, or veggie burger. The meal also includes watermelon, corn on the cob, cookies, and a soda or bottled water.
This document lists several smoothie options including berry surprise made with nonfat frozen yogurt, strawberries, and blueberries; strawberry banana blend made with nonfat frozen yogurt, strawberries, and bananas; orange eye-opener made with orange juice, mangos, peaches, and bananas; mango monster made with orange juice, pineapple juice, mangos, and strawberries; smart start strawberry made with apple strawberry juice, strawberries, and bananas; and the perfect peach made with peaches, strawberries, mangos, and peach juice and apple-strawberry juice. It also lists additional protein powder and booster options and their prices.
The Nutrition Journal allows users to track their eating habits by accessing the USDA food database and adding items to their journal. Users can view nutritional information for thousands of foods by clicking the plus sign next to an item. The journal then calculates and displays total nutritional values for the day, week, or month to help users monitor their diet.
The North Campus Market sells convenience items and ready-to-eat foods like Roberta's warm cookies. It is open Sunday through Thursday from 3:00 pm to 10:00 pm. The market carries popular brand name products.
A hot wing eating contest will take place on November 1, 2008 at The Pulse on Dining Market Place in Conn Hall, where participants will try to eat as many hot wings as possible in a short period of time and the winner will receive an iPod.
The document offers either 1) one free entry to the all-you-care-to-eat POD Market Place dining hall for a meal or 2) $4 off a purchase at a participating on-campus retail location. This offer is extended repeatedly for multiple redemptions.
SpudWare® is a biodegradable and compostable cutlery made from 80% vegetable starch and 20% soy or other vegetable oils, making it a sustainable alternative to plastic cutlery that is tolerant of high heat.
SCSU and Chartwells Dining offer affordable faculty and staff meal plan options through Standing Reservations, which allow users to choose from a variety of meals at any on-campus dining location for the price of one meal from their block plan. Block plans are available in 25, 50, and 75 meal options and cost $125, $225, and $300 per semester, respectively. The plans offer set numbers of board meals that can be used at specific locations as well as anytime meals that can be used at any on-campus dining location.
The document is a menu from Chartwells Catering offering a limited time holiday pick-up menu for cheese and meat platters, salads, Italian favorites like baked ziti and lasagna, holiday favorites like pigs in blankets, and desserts. Items range in price from $15-$75 and are served in quantities to feed groups of 10-35 people. The catering office information is provided for placing pickup orders with a minimum 24 hour notice.
The document describes the menu options available at a kitchen grill, including sandwiches, pizzas with various toppings, fried food options that change nightly, a pasta bar with rotating pasta and sauces, a late night deli and salad bar with an assortment of meats, cheeses and vegetable toppings to choose from, seasonal fresh fruit that rotates daily, and desserts that change nightly such as cakes, brownies, cookies, pies and more.
Balanced Choices is Chartwells' nutrition program that provides healthy food options and nutritional information to students on campus. The document lists several breakfast and lunch menu items available from The POD Market Place and Dunkin Donuts in the student center, along with their calorie, protein, and fiber counts to support good nutrition. Healthy options include eggs, oatmeal, yogurt, fruit, and sandwiches made with whole grains and lean proteins.
This document lists a variety of sandwich and wrap options including tuna, chicken, ham and cheese, roast beef and cheese, Italian combo, turkey and cheese, and Buffalo chicken sandwiches along with other assorted wraps, subs, and sandwiches priced at $4.99 each.
Chartwells and SCSU are hosting a Pulse on Dining Vendor Fair on March 31, 2009 from 11:30 am to 1:30 pm where attendees can sample food from select vendors for $5.50 without a meal plan. Attendees can enjoy tasty food offerings and giveaways from vendors in the marketplace between 10:30 am and 4:00 pm.
Chartwells, the food service provider for Southern Connecticut State University, has partnered with the school to launch green initiatives in campus dining to support the university's sustainability efforts. New programs include recycling, reducing food waste, using sustainable packaging and serving locally-sourced and fair trade products. The initiatives promote environmental stewardship across dining operations in accordance with Chartwells' philosophy of nourishing students and community.
The Bagel Wagon on the first floor is open Monday through Thursday from 8am to 8pm, Friday from 8am to 2pm, and closed Saturday and Sunday. It offers Starbucks gourmet coffee, salads, wraps and other foods for students to grab between classes.
Chartwells Dining Services at Southern Connecticut State University has redesigned several dining locations to provide students with healthier, more convenient food options through their "Pulse on Dining" program, which features open kitchens, made-to-order stations, and extended hours. In addition to improving on-campus dining, Chartwells is committed to social and environmental initiatives to source sustainable and ethical ingredients.
This menu offers build-your-own grilled burgers and greens. Customers can choose between turkey, vegetable, beef, or chicken burgers for $4.99 each which includes two fresh toppings, with additional toppings only 49 cents extra. Alternatively, customers can choose a greens-only side of mesclun mix, iceberg, or spinach for $1.99, or greens with up to four fresh toppings for $3.99.
A barbecue will be held on September 3rd from 12pm to 1:30pm in the parking lot of La Penta Park. For $7 per person, attendees can choose two grilled hot dogs, a quarter chicken, a beef burger, or veggie burger. The meal also includes watermelon, corn on the cob, cookies, and a soda or bottled water.
This document lists several smoothie options including berry surprise made with nonfat frozen yogurt, strawberries, and blueberries; strawberry banana blend made with nonfat frozen yogurt, strawberries, and bananas; orange eye-opener made with orange juice, mangos, peaches, and bananas; mango monster made with orange juice, pineapple juice, mangos, and strawberries; smart start strawberry made with apple strawberry juice, strawberries, and bananas; and the perfect peach made with peaches, strawberries, mangos, and peach juice and apple-strawberry juice. It also lists additional protein powder and booster options and their prices.
The Nutrition Journal allows users to track their eating habits by accessing the USDA food database and adding items to their journal. Users can view nutritional information for thousands of foods by clicking the plus sign next to an item. The journal then calculates and displays total nutritional values for the day, week, or month to help users monitor their diet.