group 3.pptx
•Download as PPTX, PDF•
0 likes•16 views
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help protect against mental illness and improve symptoms.
Report
Share
Report
Share
Recommended
meat preparation and the market form of meat
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness, happiness and focus.
COMPOSITION OF MEAT and its their structure
This document provides an overview of a lesson on preparing and cooking meat. The learning outcomes are to perform mise en place, cook various meat cuts, present and evaluate meat dishes, and store meat properly. It introduces the types of meat - beef, pork, and lamb - and how they are divided into primal cuts and retail cuts. It also briefly discusses beef, pork, and sheep meat.
powerpoint report may annLiase Between kitchen and dining area - Copy.pptx
The document discusses restaurant technology and ordering systems. It describes the role of a food server in coordinating orders between the kitchen and dining area. Various manual and electronic ordering systems are outlined, including their components and functions. Key features of point-of-sale (POS) software systems are explained, such as accepting payments, tracking inventory, and printing receipts and bills. The document also provides examples of digital menu boards and inventory management systems that are commonly used restaurant technologies.
demonstration for tomorrow will helps learners to be more efficient
This document discusses different types of hazards including biological, chemical, mechanical, physical, and ergonomic hazards. It provides examples and definitions of each type of hazard. The document also describes a group activity where students are asked to demonstrate their understanding of hazard classification through a graphic organizer, acting, slogan making, or poster. It concludes with a short quiz to identify hazards in pictures.
Proper hand washing for the grade 8 lesson in caregiving
Proper hand washing is important to prevent the spread of illnesses. Germs accumulate on hands when touching surfaces and objects. Washing hands is the best way to remove germs and prevent sickness. The proper technique is to wet hands, apply soap, rub hands together for 20 seconds including between fingers and under nails, rinse thoroughly, and dry with a paper towel.
DEMO TOMMOROW to help learner to be equip with new lesson
This document provides instructions for making pickled cucumbers. It lists the ingredients as 2 medium cucumbers, 10 garlic cloves, 1 tbsp black pepper, 1 tbsp raisin, 2 cups sugar, and 2 cups vinegar. The instructions are to peel the cucumbers, cut them into slices, and combine all solid ingredients in a bowl. Then heat the sugar and vinegar mixture in a casserole for 2-3 minutes before adding the solid ingredients and mixing well. Students are asked questions to summarize the procedures and tools needed.
ATHLETEs-CERTIFICATE.for educational purposes
This certificate of recognition awards Bey John S. Bumagat and Gemma T. Pua for their outstanding performance and victories in athletic competitions as students at Ueg National High School. Their discipline in training, sportsmanlike conduct, and character inspired other students to achieve excellence in athletics. The certificate was issued on July 13, 2023 at Ueg National High School Gymnasium in San Mariano, Isabela, Philippines.
Recommended
meat preparation and the market form of meat
The document discusses the benefits of exercise for mental health. Regular physical activity can help reduce anxiety and depression and improve mood and cognitive functioning. Exercise causes chemical changes in the brain that may help boost feelings of calmness, happiness and focus.
COMPOSITION OF MEAT and its their structure
This document provides an overview of a lesson on preparing and cooking meat. The learning outcomes are to perform mise en place, cook various meat cuts, present and evaluate meat dishes, and store meat properly. It introduces the types of meat - beef, pork, and lamb - and how they are divided into primal cuts and retail cuts. It also briefly discusses beef, pork, and sheep meat.
powerpoint report may annLiase Between kitchen and dining area - Copy.pptx
The document discusses restaurant technology and ordering systems. It describes the role of a food server in coordinating orders between the kitchen and dining area. Various manual and electronic ordering systems are outlined, including their components and functions. Key features of point-of-sale (POS) software systems are explained, such as accepting payments, tracking inventory, and printing receipts and bills. The document also provides examples of digital menu boards and inventory management systems that are commonly used restaurant technologies.
demonstration for tomorrow will helps learners to be more efficient
This document discusses different types of hazards including biological, chemical, mechanical, physical, and ergonomic hazards. It provides examples and definitions of each type of hazard. The document also describes a group activity where students are asked to demonstrate their understanding of hazard classification through a graphic organizer, acting, slogan making, or poster. It concludes with a short quiz to identify hazards in pictures.
Proper hand washing for the grade 8 lesson in caregiving
Proper hand washing is important to prevent the spread of illnesses. Germs accumulate on hands when touching surfaces and objects. Washing hands is the best way to remove germs and prevent sickness. The proper technique is to wet hands, apply soap, rub hands together for 20 seconds including between fingers and under nails, rinse thoroughly, and dry with a paper towel.
DEMO TOMMOROW to help learner to be equip with new lesson
This document provides instructions for making pickled cucumbers. It lists the ingredients as 2 medium cucumbers, 10 garlic cloves, 1 tbsp black pepper, 1 tbsp raisin, 2 cups sugar, and 2 cups vinegar. The instructions are to peel the cucumbers, cut them into slices, and combine all solid ingredients in a bowl. Then heat the sugar and vinegar mixture in a casserole for 2-3 minutes before adding the solid ingredients and mixing well. Students are asked questions to summarize the procedures and tools needed.
ATHLETEs-CERTIFICATE.for educational purposes
This certificate of recognition awards Bey John S. Bumagat and Gemma T. Pua for their outstanding performance and victories in athletic competitions as students at Ueg National High School. Their discipline in training, sportsmanlike conduct, and character inspired other students to achieve excellence in athletics. The certificate was issued on July 13, 2023 at Ueg National High School Gymnasium in San Mariano, Isabela, Philippines.
Sslg supreme secondary learners do r educational purpose
The document outlines the activities and programs of the Supreme Secondary Learner Government (SSLG) at DENHS including celebrating national and world teachers' months and days, hosting a Christmas event, providing wellness activities like Zumba dance, sharing words and trivia of the week, discussing history, and future plans to continue implementing programs and concrete a pathway from the main gate.
Sslg report this may help learners in achieving their goal in life
The document outlines the activities and programs of the Supreme Secondary Learner Government (SSLG) at DENHS including celebrating National Teachers' Month and World Teachers' Day, hosting Project Voice throughout the year, organizing a Christmas celebration, holding Zumba dance classes for wellness, sharing the word and trivia of the week, discussing the history of the day/week, addressing issues and concerns, and planning to continue current programs, concrete a pathway from the main gate to the guard house.
pasta.ppt
Pasta is made from durum wheat semolina flour and water that is kneaded, shaped, dried and packaged. There are over 600 pasta shapes categorized as ribbons, tubes or basic shapes. Pasta is a good source of energy and fiber but should be cooked al dente and served immediately or stored properly. Common pasta dishes use sauces and ingredients matched to the shape. The document provides information on the history, production, varieties and nutritional benefits of pasta.
Pickling - Final 2016.pptx
This document provides information from an Ohio State University Extension presentation on safely preserving foods through pickling and fermentation. It discusses the different methods of food preservation including canning, freezing, drying, and fermentation. For fermented products like pickles and sauerkraut, it emphasizes following tested recipes, using proper ingredients and temperatures during the fermentation process. It also addresses potential problems that can occur and how to properly handle, store, and process pickled and fermented foods.
NLC GRADE8_ LESSON13.pptx
This 3 sentence document discusses the importance of brevity and conciseness when summarizing documents. It states that summaries should identify the key topics and main ideas in a high-level overview using as few sentences as possible, ideally three sentences or less, to efficiently convey the most essential information from the original text.
NLC GRADE 8 LESSON 12.pptx
This document discusses different types of information texts. It defines linear texts as those without images that must be read sequentially from top to bottom. Non-linear texts use visuals like pictures and allow for multiple reading paths, making information easier to find quickly. Examples of text types are given, including information reports, explanations, and instructional procedures. The document evaluates students' understanding of text types and whether linear or non-linear texts are better for finding information.
egg_cookery.ppt
Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs come in various grades based on the quality of the yolk and whites, and sizes based on their weight per dozen. The color of the shell does not impact the nutritional value. Eggs should be refrigerated for up to 5 weeks, stored in their carton blunt side up and not washed until ready to use. There are many different culinary preparations for eggs like scrambled, fried, poached, and baked goods. Eggs can also be used as a binding, thickening, coating or leavening agent in various dishes.
food-processing-ppt-1114wfcf1.pptx
Food processing involves any deliberate change made to food before consumption and can range from simple methods like freezing to more complex processes. It has evolved from pre-historic techniques like drying and salting to modern methods of canning, pasteurization, and more. Food processing aims to preserve and enhance nutrients, extend shelf life, add variety, increase convenience, and benefit consumer health. It allows foods to be safely transported and stored for longer periods.
cleaningandsanitizing-141014214334-conversion-gate01.pdf
The document discusses cleaning and sanitizing in a restaurant kitchen. It defines cleaning as removing soil while sanitizing kills microorganisms. There are four categories of cleaning agents - detergents, solvents, acids, and abrasives - as well as two sanitizing methods, heat and chemicals. Chemical sanitizers must be at the proper concentration, temperature, and contact time to be effective against bacteria. Utensils require thorough cleaning, sanitizing, and drying to eliminate bacteria. Regular cleaning of the kitchen removes germs and uses a homemade solution of vinegar, water, and soap to disinfect surfaces.
1587374729-role-of-sorting-grading-chemicals-in-post-harvest-technology-week-...
This document discusses common post-harvest handling methods for fresh vegetables. It describes sorting and grading to enhance quality and meet market demands. Methods like washing, hydrocooling, and cold storage are used to maintain quality and safety. Chemical treatments with substances like chlorine, calcium chloride, potassium sorbate, and sodium benzoate are also discussed as they can extend shelf life by reducing microbial growth and browning. The overall goals are to improve quality, reduce losses, and solve problems to maintain vegetable quality and safety during post-harvest handling and storage.
presenteggdishes-220922004713-85f9d56e.pdf
The document discusses techniques for attractively presenting egg dishes. It emphasizes using high heat to quickly cook omelets and having a well-seasoned pan with sloping sides. Two key factors for making quality omelets are listed: cooking with high heat so the eggs don't overcook, and using a conditioned pan to prevent sticking and allow proper shaping.
PLATING PRESENTATION GARNISHING.ppt
This document discusses the art of plating and presenting food. It emphasizes that presentation is about offering food in a visually appealing manner. Some key points covered include cutting foods appropriately for consumption and decoration, choosing complementary plates and colors, using principles of design like balance and focal points for composition, and garnishing to accent flavors and appearance. The goal is to send the message of an artistically crafted dish through thoughtful plating techniques.
platingusingartprincipleslecture.ppt
This document discusses the elements and principles of art as they relate to plating food. It outlines the basic elements of line, shape, space, texture, and color. It then explains various principles including emphasis, balance, unity, contrast, movement/rhythm, sequencing, pattern/repetition. Examples are provided to illustrate different techniques used to apply these elements and principles in food plating design. The document concludes by noting how understanding these concepts can increase customer satisfaction, control costs, and boost profits for restaurants.
Certificate.pptx
Olympia Aira T. Pua received an Academic Excellence Award from Ueg National High School in recognition of her outstanding academic performance during the 2022-2023 school year. The award was given on July 13, 2023 at the school gymnasium. Queny Rose L. Agustin received a Conduct Award for consistently and dutifully carrying out the core values of the Department of Education for the same school year.
stock.pptx
Stocks are prepared by simmering animal bones, meat and vegetables in water. The key ingredients used to make stocks include bones, meat, onions, celery, carrots and herbs. Stocks are broadly classified into white stock made from bones, brown stock made by roasting bones before simmering, and court bouillon made with vegetables, herbs and acid like vinegar.
opportunity seeking.pptx
The document discusses several aspects of opportunity recognition and seizing for entrepreneurs. It defines opportunity and discusses how entrepreneurs are innovative opportunity seekers who create value by introducing new products/services or improving existing ones. It also discusses opportunity screening, the process of cautiously selecting the best opportunity. Finally, it discusses opportunity seizing, including crafting a positioning statement, conceptualizing the product/service offering, designing and testing prototypes, and implementing, organizing and financing the opportunity.
Module_3_-_Entrepreneurship.pptx
The document outlines the 5 key steps of the entrepreneurial process: 1) Discovery, 2) Concept Development, 3) Resourcing, 4) Actualization, and 5) Harvesting. It also discusses starting a business, including developing a business plan with components like marketing, finances, operations; acquiring finances through investors or loans; and meeting legal requirements with permits, contracts, and intellectual property protections.
46-Setting-the-Table.ppt
This is for the students who are willing to learn about table set up so that they will become capable in setting up table
tablpesetting.ppt
This is for educational purpose that we need to enhance students capability so we learners we need to value it .
unhs powerpoint.pptx
The United Nations High School (UNHS) celebrated its 10th anniversary this year. For a decade, UNHS has provided students from around the world an international education focused on global issues while located near the United Nations headquarters in New York City. The anniversary celebration highlighted UNHS's mission of educating the next generation of global citizens through an immersive experience studying alongside peers from different countries and cultures.
Introduction to AI for Nonprofits with Tapp Network
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
More Related Content
More from MarcelGelacio
Sslg supreme secondary learners do r educational purpose
The document outlines the activities and programs of the Supreme Secondary Learner Government (SSLG) at DENHS including celebrating national and world teachers' months and days, hosting a Christmas event, providing wellness activities like Zumba dance, sharing words and trivia of the week, discussing history, and future plans to continue implementing programs and concrete a pathway from the main gate.
Sslg report this may help learners in achieving their goal in life
The document outlines the activities and programs of the Supreme Secondary Learner Government (SSLG) at DENHS including celebrating National Teachers' Month and World Teachers' Day, hosting Project Voice throughout the year, organizing a Christmas celebration, holding Zumba dance classes for wellness, sharing the word and trivia of the week, discussing the history of the day/week, addressing issues and concerns, and planning to continue current programs, concrete a pathway from the main gate to the guard house.
pasta.ppt
Pasta is made from durum wheat semolina flour and water that is kneaded, shaped, dried and packaged. There are over 600 pasta shapes categorized as ribbons, tubes or basic shapes. Pasta is a good source of energy and fiber but should be cooked al dente and served immediately or stored properly. Common pasta dishes use sauces and ingredients matched to the shape. The document provides information on the history, production, varieties and nutritional benefits of pasta.
Pickling - Final 2016.pptx
This document provides information from an Ohio State University Extension presentation on safely preserving foods through pickling and fermentation. It discusses the different methods of food preservation including canning, freezing, drying, and fermentation. For fermented products like pickles and sauerkraut, it emphasizes following tested recipes, using proper ingredients and temperatures during the fermentation process. It also addresses potential problems that can occur and how to properly handle, store, and process pickled and fermented foods.
NLC GRADE8_ LESSON13.pptx
This 3 sentence document discusses the importance of brevity and conciseness when summarizing documents. It states that summaries should identify the key topics and main ideas in a high-level overview using as few sentences as possible, ideally three sentences or less, to efficiently convey the most essential information from the original text.
NLC GRADE 8 LESSON 12.pptx
This document discusses different types of information texts. It defines linear texts as those without images that must be read sequentially from top to bottom. Non-linear texts use visuals like pictures and allow for multiple reading paths, making information easier to find quickly. Examples of text types are given, including information reports, explanations, and instructional procedures. The document evaluates students' understanding of text types and whether linear or non-linear texts are better for finding information.
egg_cookery.ppt
Eggs are composed of several parts including the shell, membrane, egg white, and yolk. They contain many important nutrients like protein, fat, and various vitamins and minerals. Eggs come in various grades based on the quality of the yolk and whites, and sizes based on their weight per dozen. The color of the shell does not impact the nutritional value. Eggs should be refrigerated for up to 5 weeks, stored in their carton blunt side up and not washed until ready to use. There are many different culinary preparations for eggs like scrambled, fried, poached, and baked goods. Eggs can also be used as a binding, thickening, coating or leavening agent in various dishes.
food-processing-ppt-1114wfcf1.pptx
Food processing involves any deliberate change made to food before consumption and can range from simple methods like freezing to more complex processes. It has evolved from pre-historic techniques like drying and salting to modern methods of canning, pasteurization, and more. Food processing aims to preserve and enhance nutrients, extend shelf life, add variety, increase convenience, and benefit consumer health. It allows foods to be safely transported and stored for longer periods.
cleaningandsanitizing-141014214334-conversion-gate01.pdf
The document discusses cleaning and sanitizing in a restaurant kitchen. It defines cleaning as removing soil while sanitizing kills microorganisms. There are four categories of cleaning agents - detergents, solvents, acids, and abrasives - as well as two sanitizing methods, heat and chemicals. Chemical sanitizers must be at the proper concentration, temperature, and contact time to be effective against bacteria. Utensils require thorough cleaning, sanitizing, and drying to eliminate bacteria. Regular cleaning of the kitchen removes germs and uses a homemade solution of vinegar, water, and soap to disinfect surfaces.
1587374729-role-of-sorting-grading-chemicals-in-post-harvest-technology-week-...
This document discusses common post-harvest handling methods for fresh vegetables. It describes sorting and grading to enhance quality and meet market demands. Methods like washing, hydrocooling, and cold storage are used to maintain quality and safety. Chemical treatments with substances like chlorine, calcium chloride, potassium sorbate, and sodium benzoate are also discussed as they can extend shelf life by reducing microbial growth and browning. The overall goals are to improve quality, reduce losses, and solve problems to maintain vegetable quality and safety during post-harvest handling and storage.
presenteggdishes-220922004713-85f9d56e.pdf
The document discusses techniques for attractively presenting egg dishes. It emphasizes using high heat to quickly cook omelets and having a well-seasoned pan with sloping sides. Two key factors for making quality omelets are listed: cooking with high heat so the eggs don't overcook, and using a conditioned pan to prevent sticking and allow proper shaping.
PLATING PRESENTATION GARNISHING.ppt
This document discusses the art of plating and presenting food. It emphasizes that presentation is about offering food in a visually appealing manner. Some key points covered include cutting foods appropriately for consumption and decoration, choosing complementary plates and colors, using principles of design like balance and focal points for composition, and garnishing to accent flavors and appearance. The goal is to send the message of an artistically crafted dish through thoughtful plating techniques.
platingusingartprincipleslecture.ppt
This document discusses the elements and principles of art as they relate to plating food. It outlines the basic elements of line, shape, space, texture, and color. It then explains various principles including emphasis, balance, unity, contrast, movement/rhythm, sequencing, pattern/repetition. Examples are provided to illustrate different techniques used to apply these elements and principles in food plating design. The document concludes by noting how understanding these concepts can increase customer satisfaction, control costs, and boost profits for restaurants.
Certificate.pptx
Olympia Aira T. Pua received an Academic Excellence Award from Ueg National High School in recognition of her outstanding academic performance during the 2022-2023 school year. The award was given on July 13, 2023 at the school gymnasium. Queny Rose L. Agustin received a Conduct Award for consistently and dutifully carrying out the core values of the Department of Education for the same school year.
stock.pptx
Stocks are prepared by simmering animal bones, meat and vegetables in water. The key ingredients used to make stocks include bones, meat, onions, celery, carrots and herbs. Stocks are broadly classified into white stock made from bones, brown stock made by roasting bones before simmering, and court bouillon made with vegetables, herbs and acid like vinegar.
opportunity seeking.pptx
The document discusses several aspects of opportunity recognition and seizing for entrepreneurs. It defines opportunity and discusses how entrepreneurs are innovative opportunity seekers who create value by introducing new products/services or improving existing ones. It also discusses opportunity screening, the process of cautiously selecting the best opportunity. Finally, it discusses opportunity seizing, including crafting a positioning statement, conceptualizing the product/service offering, designing and testing prototypes, and implementing, organizing and financing the opportunity.
Module_3_-_Entrepreneurship.pptx
The document outlines the 5 key steps of the entrepreneurial process: 1) Discovery, 2) Concept Development, 3) Resourcing, 4) Actualization, and 5) Harvesting. It also discusses starting a business, including developing a business plan with components like marketing, finances, operations; acquiring finances through investors or loans; and meeting legal requirements with permits, contracts, and intellectual property protections.
46-Setting-the-Table.ppt
This is for the students who are willing to learn about table set up so that they will become capable in setting up table
tablpesetting.ppt
This is for educational purpose that we need to enhance students capability so we learners we need to value it .
unhs powerpoint.pptx
The United Nations High School (UNHS) celebrated its 10th anniversary this year. For a decade, UNHS has provided students from around the world an international education focused on global issues while located near the United Nations headquarters in New York City. The anniversary celebration highlighted UNHS's mission of educating the next generation of global citizens through an immersive experience studying alongside peers from different countries and cultures.
More from MarcelGelacio (20)
Sslg supreme secondary learners do r educational purpose
Sslg supreme secondary learners do r educational purpose
Sslg report this may help learners in achieving their goal in life
Sslg report this may help learners in achieving their goal in life
cleaningandsanitizing-141014214334-conversion-gate01.pdf
cleaningandsanitizing-141014214334-conversion-gate01.pdf
1587374729-role-of-sorting-grading-chemicals-in-post-harvest-technology-week-...
1587374729-role-of-sorting-grading-chemicals-in-post-harvest-technology-week-...
Recently uploaded
Introduction to AI for Nonprofits with Tapp Network
Dive into the world of AI! Experts Jon Hill and Tareq Monaur will guide you through AI's role in enhancing nonprofit websites and basic marketing strategies, making it easy to understand and apply.
ANATOMY AND BIOMECHANICS OF HIP JOINT.pdf
it describes the bony anatomy including the femoral head , acetabulum, labrum . also discusses the capsule , ligaments . muscle that act on the hip joint and the range of motion are outlined. factors affecting hip joint stability and weight transmission through the joint are summarized.
How to Manage Your Lost Opportunities in Odoo 17 CRM
Odoo 17 CRM allows us to track why we lose sales opportunities with "Lost Reasons." This helps analyze our sales process and identify areas for improvement. Here's how to configure lost reasons in Odoo 17 CRM
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশের অর্থনৈতিক সমীক্ষা ২০২৪ [Bangladesh Economic Review 2024 Bangla.pdf] কম্পিউটার , ট্যাব ও স্মার্ট ফোন ভার্সন সহ সম্পূর্ণ বাংলা ই-বুক বা pdf বই " সুচিপত্র ...বুকমার্ক মেনু 🔖 ও হাইপার লিংক মেনু 📝👆 যুক্ত ..
আমাদের সবার জন্য খুব খুব গুরুত্বপূর্ণ একটি বই ..বিসিএস, ব্যাংক, ইউনিভার্সিটি ভর্তি ও যে কোন প্রতিযোগিতা মূলক পরীক্ষার জন্য এর খুব ইম্পরট্যান্ট একটি বিষয় ...তাছাড়া বাংলাদেশের সাম্প্রতিক যে কোন ডাটা বা তথ্য এই বইতে পাবেন ...
তাই একজন নাগরিক হিসাবে এই তথ্য গুলো আপনার জানা প্রয়োজন ...।
বিসিএস ও ব্যাংক এর লিখিত পরীক্ষা ...+এছাড়া মাধ্যমিক ও উচ্চমাধ্যমিকের স্টুডেন্টদের জন্য অনেক কাজে আসবে ...
A Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...Dr. Vinod Kumar Kanvaria
Exploiting Artificial Intelligence for Empowering Researchers and Faculty,
International FDP on Fundamentals of Research in Social Sciences
at Integral University, Lucknow, 06.06.2024
By Dr. Vinod Kumar KanvariaCACJapan - GROUP Presentation 1- Wk 4.pdf
Macroeconomics- Movie Location
This will be used as part of your Personal Professional Portfolio once graded.
Objective:
Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
Azure Interview Questions and Answers PDF By ScholarHat
Azure Interview Questions and Answers PDF By ScholarHat
Types of Herbal Cosmetics its standardization.
Physiology and chemistry of skin and pigmentation, hairs, scalp, lips and nail, Cleansing cream, Lotions, Face powders, Face packs, Lipsticks, Bath products, soaps and baby product,
Preparation and standardization of the following : Tonic, Bleaches, Dentifrices and Mouth washes & Tooth Pastes, Cosmetics for Nails.
The History of Stoke Newington Street Names
Presented at the Stoke Newington Literary Festival on 9th June 2024
www.StokeNewingtonHistory.com
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
Let’s explore the intersection of technology and equity in the final session of our DEI series. Discover how AI tools, like ChatGPT, can be used to support and enhance your nonprofit's DEI initiatives. Participants will gain insights into practical AI applications and get tips for leveraging technology to advance their DEI goals.
A Strategic Approach: GenAI in Education
Artificial Intelligence (AI) technologies such as Generative AI, Image Generators and Large Language Models have had a dramatic impact on teaching, learning and assessment over the past 18 months. The most immediate threat AI posed was to Academic Integrity with Higher Education Institutes (HEIs) focusing their efforts on combating the use of GenAI in assessment. Guidelines were developed for staff and students, policies put in place too. Innovative educators have forged paths in the use of Generative AI for teaching, learning and assessments leading to pockets of transformation springing up across HEIs, often with little or no top-down guidance, support or direction.
This Gasta posits a strategic approach to integrating AI into HEIs to prepare staff, students and the curriculum for an evolving world and workplace. We will highlight the advantages of working with these technologies beyond the realm of teaching, learning and assessment by considering prompt engineering skills, industry impact, curriculum changes, and the need for staff upskilling. In contrast, not engaging strategically with Generative AI poses risks, including falling behind peers, missed opportunities and failing to ensure our graduates remain employable. The rapid evolution of AI technologies necessitates a proactive and strategic approach if we are to remain relevant.
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...Nguyen Thanh Tu Collection
https://app.box.com/s/y977uz6bpd3af4qsebv7r9b7s21935vdThe Diamonds of 2023-2024 in the IGRA collection
A review of the growth of the Israel Genealogy Research Association Database Collection for the last 12 months. Our collection is now passed the 3 million mark and still growing. See which archives have contributed the most. See the different types of records we have, and which years have had records added. You can also see what we have for the future.
Assessment and Planning in Educational technology.pptx
In an education system, it is understood that assessment is only for the students, but on the other hand, the Assessment of teachers is also an important aspect of the education system that ensures teachers are providing high-quality instruction to students. The assessment process can be used to provide feedback and support for professional development, to inform decisions about teacher retention or promotion, or to evaluate teacher effectiveness for accountability purposes.
Recently uploaded (20)
Introduction to AI for Nonprofits with Tapp Network
Introduction to AI for Nonprofits with Tapp Network
How to Manage Your Lost Opportunities in Odoo 17 CRM
How to Manage Your Lost Opportunities in Odoo 17 CRM
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
বাংলাদেশ অর্থনৈতিক সমীক্ষা (Economic Review) ২০২৪ UJS App.pdf
A Survey of Techniques for Maximizing LLM Performance.pptx
A Survey of Techniques for Maximizing LLM Performance.pptx
Pride Month Slides 2024 David Douglas School District
Pride Month Slides 2024 David Douglas School District
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Exploiting Artificial Intelligence for Empowering Researchers and Faculty, In...
Azure Interview Questions and Answers PDF By ScholarHat
Azure Interview Questions and Answers PDF By ScholarHat
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
Executive Directors Chat Leveraging AI for Diversity, Equity, and Inclusion
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
BÀI TẬP BỔ TRỢ TIẾNG ANH 8 CẢ NĂM - GLOBAL SUCCESS - NĂM HỌC 2023-2024 (CÓ FI...
Liberal Approach to the Study of Indian Politics.pdf
Liberal Approach to the Study of Indian Politics.pdf
Assessment and Planning in Educational technology.pptx
Assessment and Planning in Educational technology.pptx