The document outlines a program agenda that includes welcome remarks from the president of AFTA, an overview and curriculum checklist presentation, an introduction of AFTA officers, and closing remarks from a faculty member and class representative.
Chapter 7 - Shirts, blouses tops, and Sportwear.pptxKathlyn Aragon
This document discusses different types of tops including shirts, blouses, and tops. It provides descriptions of shirts as collared garments typically worn by both genders, blouses as originally worn by European peasants but now predominantly by females and tending to be less tailored than shirts, and tops as more casual garments often made of knit fabrics like t-shirts. It also discusses basic bodices, strapless foundations, collars, cowls, sleeves, tunics, and embellishments for tops like passamenterie and fringe. The document concludes with a section on sports and activewear discussing dynamic figures, flyaway hair, off-balance poses, correct perspective, and strong musculature.
THE IMPORTANCE OF INTERIOR DESIGN IN OUR LIVES.pptxKathlyn Aragon
Interior design is influenced by lifestyle and aims to create functional and aesthetically pleasing living spaces. Key considerations in interior design include adapting to lifestyle trends like mobility, smaller spaces, and changing entertainment patterns. Design principles like balance, proportion, scale, rhythm, emphasis and unity are used to effectively arrange the elements of design like line, form, texture and color in a coordinated way. The objective is to design interiors that are beautiful, expressive and functional for occupants.
The document summarizes an orientation for a Food Technology program. It includes:
- Welcome remarks from the president of the student organization.
- Introduction of faculty members and an overview of the curriculum from the dean.
- Details of the program specifications, including educational objectives, outcomes, general education and professional course requirements.
- Information about careers and fields related to food technology.
- Closing remarks and comments from student representatives.
This document provides information on various kitchen tools and equipment. It discusses knife sets, measuring tools, strainers, cookware, and other common kitchen tools. It describes the purpose and use of each item, including chef's knives, measuring cups, colanders, stockpots, can openers, and blenders. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common kitchen items.
The document discusses several design principles for fashion including balanced versus unbalanced proportions, the rule of thirds, visual weight of garment parts and how they relate, all parts working together to create an effect, repeated motifs to make patterns, progressive rhythm through repetition of shapes in larger sizes, and creating a center of interest. These principles are referenced on the reallygreatsite domain.
ET 116 - Chapter 4 - Fashion Marketing.pptxKathlyn Aragon
This document summarizes key concepts in fashion marketing from a textbook chapter. It discusses two views of fashion marketing: design-centered promotion and marketing-centered design as research. It also covers the fashion marketing concept, the roles of fashion marketers, and ethical issues. Additionally, it examines the structure and development of the fashion market as well as influences from the micro-marketing environment like suppliers, consumers, and media and from the macro-marketing environment such as the economy, technology, and demographics.
Chapter 1 - Introduction to Hand Tools.pptxKathlyn Aragon
This document discusses the tools used in fashion design. It identifies hand tools like pencils, markers, charcoal and erasers as well as computer tools. It provides details on different grades of pencils and types of erasers. Additional tools covered include sketchbooks, tracing paper, colored pencils, and tools for smudging and rendering textures. The document emphasizes experimenting with different tools and developing a variety of skills. It also stresses organizing one's workspace and referencing other artists' works.
The document discusses the basic Filipino values and good citizenship. It outlines values like faith in God, respect for life, order, work, concern for family, love, freedom, peace, truth, justice, unity, equality, respect for law, patriotism, promotion of common good. It also discusses the Philippine flag and national anthem, and encourages students to value the environment. Good student leaders are said to have integrity, compassion, initiative, and vision. Principles of leadership include listening, empathy, healing, awareness, persuasion, conceptualization, and building community.
Chapter 7 - Shirts, blouses tops, and Sportwear.pptxKathlyn Aragon
This document discusses different types of tops including shirts, blouses, and tops. It provides descriptions of shirts as collared garments typically worn by both genders, blouses as originally worn by European peasants but now predominantly by females and tending to be less tailored than shirts, and tops as more casual garments often made of knit fabrics like t-shirts. It also discusses basic bodices, strapless foundations, collars, cowls, sleeves, tunics, and embellishments for tops like passamenterie and fringe. The document concludes with a section on sports and activewear discussing dynamic figures, flyaway hair, off-balance poses, correct perspective, and strong musculature.
THE IMPORTANCE OF INTERIOR DESIGN IN OUR LIVES.pptxKathlyn Aragon
Interior design is influenced by lifestyle and aims to create functional and aesthetically pleasing living spaces. Key considerations in interior design include adapting to lifestyle trends like mobility, smaller spaces, and changing entertainment patterns. Design principles like balance, proportion, scale, rhythm, emphasis and unity are used to effectively arrange the elements of design like line, form, texture and color in a coordinated way. The objective is to design interiors that are beautiful, expressive and functional for occupants.
The document summarizes an orientation for a Food Technology program. It includes:
- Welcome remarks from the president of the student organization.
- Introduction of faculty members and an overview of the curriculum from the dean.
- Details of the program specifications, including educational objectives, outcomes, general education and professional course requirements.
- Information about careers and fields related to food technology.
- Closing remarks and comments from student representatives.
This document provides information on various kitchen tools and equipment. It discusses knife sets, measuring tools, strainers, cookware, and other common kitchen tools. It describes the purpose and use of each item, including chef's knives, measuring cups, colanders, stockpots, can openers, and blenders. The objectives are to identify the uses of different tools and equipment and familiarize the reader with common kitchen items.
The document discusses several design principles for fashion including balanced versus unbalanced proportions, the rule of thirds, visual weight of garment parts and how they relate, all parts working together to create an effect, repeated motifs to make patterns, progressive rhythm through repetition of shapes in larger sizes, and creating a center of interest. These principles are referenced on the reallygreatsite domain.
ET 116 - Chapter 4 - Fashion Marketing.pptxKathlyn Aragon
This document summarizes key concepts in fashion marketing from a textbook chapter. It discusses two views of fashion marketing: design-centered promotion and marketing-centered design as research. It also covers the fashion marketing concept, the roles of fashion marketers, and ethical issues. Additionally, it examines the structure and development of the fashion market as well as influences from the micro-marketing environment like suppliers, consumers, and media and from the macro-marketing environment such as the economy, technology, and demographics.
Chapter 1 - Introduction to Hand Tools.pptxKathlyn Aragon
This document discusses the tools used in fashion design. It identifies hand tools like pencils, markers, charcoal and erasers as well as computer tools. It provides details on different grades of pencils and types of erasers. Additional tools covered include sketchbooks, tracing paper, colored pencils, and tools for smudging and rendering textures. The document emphasizes experimenting with different tools and developing a variety of skills. It also stresses organizing one's workspace and referencing other artists' works.
The document discusses the basic Filipino values and good citizenship. It outlines values like faith in God, respect for life, order, work, concern for family, love, freedom, peace, truth, justice, unity, equality, respect for law, patriotism, promotion of common good. It also discusses the Philippine flag and national anthem, and encourages students to value the environment. Good student leaders are said to have integrity, compassion, initiative, and vision. Principles of leadership include listening, empathy, healing, awareness, persuasion, conceptualization, and building community.
This document outlines the steps for developing a table of specifications (TOS) or test blueprint to design an exam. It discusses determining test objectives, coverage, and calculating the weight for each topic based on time spent on instruction. The number of items per topic is then calculated based on the weight. Finally, the placement of items on the exam by topic and type (e.g. multiple choice, essay) is determined. The goal is to map out exam contents proportionately based on curricular emphasis.
Chapter 5 - Writing Business Plan - Production PlanKathlyn Aragon
This document outlines the production/operations plan for a business. It includes sections on the production process including recipes and raw material sources, a flow chart of manufacturing processes identifying critical control points, sanitation standard operating procedures, a production schedule, processing tools and equipment requirements, a plant/location map and layout, labor requirements, production costs, and project costs. The plan provides templates and examples for documenting recipes, production processes, SSOPs, schedules, costs, and other essential operational details for a new business.
Chapter 5 - Writing a Business Plan - ES, BS, MP.pptxKathlyn Aragon
This document provides an overview of key sections that should be included in a business plan, including an executive summary, business concept, marketing plan, pricing strategies, promotional strategies, and financial projections. The executive summary introduces the entire business plan in 2 pages or less. The business concept includes details about the company, products/services, goals, and owners. The marketing plan outlines the target market and competitors as well as the marketing mix of product, price, place/distribution, and promotion. Pricing strategies may be based on demand, competition, or costs. Promotional strategies include advertising, visual merchandising, public relations, personal selling, and 360 marketing. Financial projections estimate sales, expenses, profits, and cash flow over
Chapter 4 - Role of Home Economics in National Development.pptxKathlyn Aragon
Home economics can play three roles in national development:
1) As a stimulus agent, home economists provide knowledge and skills to improve family living conditions and women's opportunities, initiating positive changes.
2) As an adaptive agent, home economists help families cope with a changing environment and adapt to challenges like new family structures and technology.
3) As a stability agent, home economists study societal changes and their impacts, and promote meeting basic needs through local skills and appropriate technology.
Chapter 2 - Areas of Specialization and Careers for Home Economists.pptxKathlyn Aragon
This document discusses home economics specializations and careers. It covers the following key points:
1. Home economics has several major professional areas including research, instruction, commercial work, participation in health/welfare services, administration of facilities, and professional instruction.
2. Specific careers for home economics graduates include TVET trainers/assessors and entrepreneurs or employees in various industry sectors.
3. Home economics is taught at different levels of the Philippine education system - as part of the elementary curriculum, in junior high school, and through specialization courses in senior high school.
4. Tertiary programs related to home economics include BTLEd and BTVTEd degrees, while TESDA
Chapter 2 - Hallmarks of an Inclusive School.pptxKathlyn Aragon
This document discusses the key aspects of creating an inclusive school culture. It outlines the important role that school leaders play in adopting policies that support inclusion, organizing training for staff, and ensuring the school environment meets all students' needs. Teachers are also crucial as they involve all students in activities and initiate the inclusion process. The document emphasizes the importance of collaboration between counselors, teachers, families, and the community to support students' holistic wellbeing and development.
Chapter 1- Introduction - Concept and Importance of Inclusion.pptxKathlyn Aragon
The document discusses inclusion in education. It defines inclusion as providing equal opportunities and resources to all children to participate in school in a manner appropriate to their needs. Inclusion is based on the belief that every child can learn if given the right support. The concept of inclusion first gained recognition in Canada, the US and UK, and was furthered by the Salamanca Statement of 1994. Inclusive education involves systemic reform to overcome barriers and provide an equitable and participatory learning experience for all students. It has benefits like superior social and developmental outcomes for students.
The document discusses binary connectors or determiners - both-and/either-or/neither-nor. It explains that they are used to associate or link two entities in either an affirmative or negative way. Specifically, it outlines that either-or is used for positive options, neither-nor is used for negative options where none are valid, and provides examples for their usage and other expressions like "me too" and "me neither/either." It then provides exercises to fill in gaps using these terms.
An analogy compares two things that are similar in some way. The document provides examples of analogy questions with four multiple choice answers. It tests analogies by relating one thing to another thing of the same category, such as duck is to duckling as horse is to foal. It also relates attributes of one thing to the same attributes of another, such as difficult is to difficulty as attentive is to attention. The document contains 10 sets of analogy questions to test understanding of relationships between ideas.
The document discusses the anatomy of nails. It identifies 10 parts of the nail including the nail plate, nail bed, matrix, lunula, cuticle, eponychium, hyponychium, nail folds, nail grooves, and nail wall/sidewall. It also provides information on nail growth rates, noting nails typically grow 3.77 mm per month on average and grow faster in summer than winter due to more sunlight exposure providing vitamin D to promote growth. Nails also grow fastest on the middle finger and slowest on the thumb due to differences in blood circulation to those areas.
This document provides information on basic syrups, creams, and sauces used in baking. It explains that syrups cooked to a higher temperature will harden more when cooled. To avoid crystallization during sugar cooking, wash down the sides of the pan with a water brush. Common syrups include simple syrup of equal parts sugar and water, and dessert syrup which is flavored simple syrup. Whipped cream and meringue techniques are outlined, along with chocolate creams like ganache and mousse. Finally, dessert sauces such as sabayon, gelées, and custard sauces are described.
Baking requires precise formulas and measurements of ingredients. Gluten, a protein in wheat flour, is developed during mixing to give structure to baked goods. The baking process involves melting fats, rising from gases, killing microorganisms, coagulating proteins, escaping water and gases, and forming crust through browning. Staling occurs when starch loses moisture over time, making baked goods firmer and drier, but it can be slowed by protecting products from air, adding moisture retainers, or freezing.
The document discusses different nail shapes and types of nail art. It describes 5 basic nail shapes: oval, round, stiletto/pointed, squoval, and square. The oval nail is ideal for shorter nails and has a natural look. The round nail is strong for short nails. The stiletto nail has the sides filed to a point. The squoval nail is square at the tip with straight sides. Square nails have a straight tip filed at right angles. The document also outlines 5 types of nail art: plain manicure, half-moon, half-moon with tip, French manicure/tip design, and elephant tusk.
Bamboo is a woody grass used to make various products and in construction. Traditional non-chemical methods to treat bamboo include baking it over an open fire or lime washing. Chemical methods involve using mixtures like boric acid and borax. The document also discusses pyrography, the art of burning designs onto materials with a heated tip, and machines that can mass produce designs for furniture or handicrafts using this technique.
Arts and principles and elements of designs grade 7Kathlyn Aragon
This document discusses the elements of art and design. It defines art as the expression of beauty and classifies the different types of arts. The main elements of design discussed are color, line, space, shape, texture, and size. Color is described in terms of hue, value, intensity and different color schemes. Line is defined by quality and kind, and its effects are described. Space, shape, texture and size are also briefly defined.
This document discusses the two main types of bread: yeast breads and quick breads. It describes yeast breads as those that use yeast as a leavening agent and require kneading, rising, and baking. There are two main categories of yeast breads: regular yeast dough products and rolled-in yeast dough products. Regular yeast dough is mixed by kneading all ingredients together, while rolled-in dough has fat incorporated in many layers through rolling and folding. The document also defines several key terms used in bread making, such as kneading, fermentation, folding/punching, shaping, and proofing.
Yeast dough methods and techniques grade 10Kathlyn Aragon
This document discusses various yeast dough methods and mixing techniques for bread. It describes the straight dough method, modified straight dough method, and sponge dough method. It then explains different mixing times and speeds - short mix, improved mix, and intensive mix. Finally, it outlines some bread formulas including those for crisp-crusted breads like baguettes and Cuban bread as well as soft-crusted breads and rye breads that use ingredients like milk, eggs, sugar, and fat.
This document discusses vegetable cookery, including controlling quality changes during cooking such as texture and color. It describes how acids and sugars can firm or soften vegetable fibers during cooking. It also classifies vegetables according to plant parts used, such as roots, bulbs, shoots, leafy greens, and fruit vegetables. Finally, it discusses vegetable chemical composition and market forms such as canned, frozen, dried, and fresh.
This document discusses categories of vegetarian diets and menus for vegetarian diets. It describes 5 categories of vegetarian diets: vegan, lacto-vegetarian, ovo-vegetarian, lacto-ovo-vegetarian, and pesco-vegetarian. It also discusses important sources of protein for vegetarians like dried legumes, grains, and soy products. Some key soy products mentioned are soy milk, tofu, tempeh, miso, and textured vegetable protein.
Potatoes are an enlarged underground stem or tuber with buds that sprout. They come in various types - waxy potatoes hold their shape when cooked while starchy potatoes are mealy and light. Some common varieties include russet, all-purpose, new, and fingerling potatoes. High quality potatoes are firm, dry, and free of blemishes or sprouts. Potatoes can be purchased fresh, peeled, canned, frozen as fries or other products, or dehydrated. They should be stored in a cool, dry place away from light to prevent sprouting or the development of toxic compounds.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
This document outlines the steps for developing a table of specifications (TOS) or test blueprint to design an exam. It discusses determining test objectives, coverage, and calculating the weight for each topic based on time spent on instruction. The number of items per topic is then calculated based on the weight. Finally, the placement of items on the exam by topic and type (e.g. multiple choice, essay) is determined. The goal is to map out exam contents proportionately based on curricular emphasis.
Chapter 5 - Writing Business Plan - Production PlanKathlyn Aragon
This document outlines the production/operations plan for a business. It includes sections on the production process including recipes and raw material sources, a flow chart of manufacturing processes identifying critical control points, sanitation standard operating procedures, a production schedule, processing tools and equipment requirements, a plant/location map and layout, labor requirements, production costs, and project costs. The plan provides templates and examples for documenting recipes, production processes, SSOPs, schedules, costs, and other essential operational details for a new business.
Chapter 5 - Writing a Business Plan - ES, BS, MP.pptxKathlyn Aragon
This document provides an overview of key sections that should be included in a business plan, including an executive summary, business concept, marketing plan, pricing strategies, promotional strategies, and financial projections. The executive summary introduces the entire business plan in 2 pages or less. The business concept includes details about the company, products/services, goals, and owners. The marketing plan outlines the target market and competitors as well as the marketing mix of product, price, place/distribution, and promotion. Pricing strategies may be based on demand, competition, or costs. Promotional strategies include advertising, visual merchandising, public relations, personal selling, and 360 marketing. Financial projections estimate sales, expenses, profits, and cash flow over
Chapter 4 - Role of Home Economics in National Development.pptxKathlyn Aragon
Home economics can play three roles in national development:
1) As a stimulus agent, home economists provide knowledge and skills to improve family living conditions and women's opportunities, initiating positive changes.
2) As an adaptive agent, home economists help families cope with a changing environment and adapt to challenges like new family structures and technology.
3) As a stability agent, home economists study societal changes and their impacts, and promote meeting basic needs through local skills and appropriate technology.
Chapter 2 - Areas of Specialization and Careers for Home Economists.pptxKathlyn Aragon
This document discusses home economics specializations and careers. It covers the following key points:
1. Home economics has several major professional areas including research, instruction, commercial work, participation in health/welfare services, administration of facilities, and professional instruction.
2. Specific careers for home economics graduates include TVET trainers/assessors and entrepreneurs or employees in various industry sectors.
3. Home economics is taught at different levels of the Philippine education system - as part of the elementary curriculum, in junior high school, and through specialization courses in senior high school.
4. Tertiary programs related to home economics include BTLEd and BTVTEd degrees, while TESDA
Chapter 2 - Hallmarks of an Inclusive School.pptxKathlyn Aragon
This document discusses the key aspects of creating an inclusive school culture. It outlines the important role that school leaders play in adopting policies that support inclusion, organizing training for staff, and ensuring the school environment meets all students' needs. Teachers are also crucial as they involve all students in activities and initiate the inclusion process. The document emphasizes the importance of collaboration between counselors, teachers, families, and the community to support students' holistic wellbeing and development.
Chapter 1- Introduction - Concept and Importance of Inclusion.pptxKathlyn Aragon
The document discusses inclusion in education. It defines inclusion as providing equal opportunities and resources to all children to participate in school in a manner appropriate to their needs. Inclusion is based on the belief that every child can learn if given the right support. The concept of inclusion first gained recognition in Canada, the US and UK, and was furthered by the Salamanca Statement of 1994. Inclusive education involves systemic reform to overcome barriers and provide an equitable and participatory learning experience for all students. It has benefits like superior social and developmental outcomes for students.
The document discusses binary connectors or determiners - both-and/either-or/neither-nor. It explains that they are used to associate or link two entities in either an affirmative or negative way. Specifically, it outlines that either-or is used for positive options, neither-nor is used for negative options where none are valid, and provides examples for their usage and other expressions like "me too" and "me neither/either." It then provides exercises to fill in gaps using these terms.
An analogy compares two things that are similar in some way. The document provides examples of analogy questions with four multiple choice answers. It tests analogies by relating one thing to another thing of the same category, such as duck is to duckling as horse is to foal. It also relates attributes of one thing to the same attributes of another, such as difficult is to difficulty as attentive is to attention. The document contains 10 sets of analogy questions to test understanding of relationships between ideas.
The document discusses the anatomy of nails. It identifies 10 parts of the nail including the nail plate, nail bed, matrix, lunula, cuticle, eponychium, hyponychium, nail folds, nail grooves, and nail wall/sidewall. It also provides information on nail growth rates, noting nails typically grow 3.77 mm per month on average and grow faster in summer than winter due to more sunlight exposure providing vitamin D to promote growth. Nails also grow fastest on the middle finger and slowest on the thumb due to differences in blood circulation to those areas.
This document provides information on basic syrups, creams, and sauces used in baking. It explains that syrups cooked to a higher temperature will harden more when cooled. To avoid crystallization during sugar cooking, wash down the sides of the pan with a water brush. Common syrups include simple syrup of equal parts sugar and water, and dessert syrup which is flavored simple syrup. Whipped cream and meringue techniques are outlined, along with chocolate creams like ganache and mousse. Finally, dessert sauces such as sabayon, gelées, and custard sauces are described.
Baking requires precise formulas and measurements of ingredients. Gluten, a protein in wheat flour, is developed during mixing to give structure to baked goods. The baking process involves melting fats, rising from gases, killing microorganisms, coagulating proteins, escaping water and gases, and forming crust through browning. Staling occurs when starch loses moisture over time, making baked goods firmer and drier, but it can be slowed by protecting products from air, adding moisture retainers, or freezing.
The document discusses different nail shapes and types of nail art. It describes 5 basic nail shapes: oval, round, stiletto/pointed, squoval, and square. The oval nail is ideal for shorter nails and has a natural look. The round nail is strong for short nails. The stiletto nail has the sides filed to a point. The squoval nail is square at the tip with straight sides. Square nails have a straight tip filed at right angles. The document also outlines 5 types of nail art: plain manicure, half-moon, half-moon with tip, French manicure/tip design, and elephant tusk.
Bamboo is a woody grass used to make various products and in construction. Traditional non-chemical methods to treat bamboo include baking it over an open fire or lime washing. Chemical methods involve using mixtures like boric acid and borax. The document also discusses pyrography, the art of burning designs onto materials with a heated tip, and machines that can mass produce designs for furniture or handicrafts using this technique.
Arts and principles and elements of designs grade 7Kathlyn Aragon
This document discusses the elements of art and design. It defines art as the expression of beauty and classifies the different types of arts. The main elements of design discussed are color, line, space, shape, texture, and size. Color is described in terms of hue, value, intensity and different color schemes. Line is defined by quality and kind, and its effects are described. Space, shape, texture and size are also briefly defined.
This document discusses the two main types of bread: yeast breads and quick breads. It describes yeast breads as those that use yeast as a leavening agent and require kneading, rising, and baking. There are two main categories of yeast breads: regular yeast dough products and rolled-in yeast dough products. Regular yeast dough is mixed by kneading all ingredients together, while rolled-in dough has fat incorporated in many layers through rolling and folding. The document also defines several key terms used in bread making, such as kneading, fermentation, folding/punching, shaping, and proofing.
Yeast dough methods and techniques grade 10Kathlyn Aragon
This document discusses various yeast dough methods and mixing techniques for bread. It describes the straight dough method, modified straight dough method, and sponge dough method. It then explains different mixing times and speeds - short mix, improved mix, and intensive mix. Finally, it outlines some bread formulas including those for crisp-crusted breads like baguettes and Cuban bread as well as soft-crusted breads and rye breads that use ingredients like milk, eggs, sugar, and fat.
This document discusses vegetable cookery, including controlling quality changes during cooking such as texture and color. It describes how acids and sugars can firm or soften vegetable fibers during cooking. It also classifies vegetables according to plant parts used, such as roots, bulbs, shoots, leafy greens, and fruit vegetables. Finally, it discusses vegetable chemical composition and market forms such as canned, frozen, dried, and fresh.
This document discusses categories of vegetarian diets and menus for vegetarian diets. It describes 5 categories of vegetarian diets: vegan, lacto-vegetarian, ovo-vegetarian, lacto-ovo-vegetarian, and pesco-vegetarian. It also discusses important sources of protein for vegetarians like dried legumes, grains, and soy products. Some key soy products mentioned are soy milk, tofu, tempeh, miso, and textured vegetable protein.
Potatoes are an enlarged underground stem or tuber with buds that sprout. They come in various types - waxy potatoes hold their shape when cooked while starchy potatoes are mealy and light. Some common varieties include russet, all-purpose, new, and fingerling potatoes. High quality potatoes are firm, dry, and free of blemishes or sprouts. Potatoes can be purchased fresh, peeled, canned, frozen as fries or other products, or dehydrated. They should be stored in a cool, dry place away from light to prevent sprouting or the development of toxic compounds.
How to Build a Module in Odoo 17 Using the Scaffold MethodCeline George
Odoo provides an option for creating a module by using a single line command. By using this command the user can make a whole structure of a module. It is very easy for a beginner to make a module. There is no need to make each file manually. This slide will show how to create a module using the scaffold method.
हिंदी वर्णमाला पीपीटी, hindi alphabet PPT presentation, hindi varnamala PPT, Hindi Varnamala pdf, हिंदी स्वर, हिंदी व्यंजन, sikhiye hindi varnmala, dr. mulla adam ali, hindi language and literature, hindi alphabet with drawing, hindi alphabet pdf, hindi varnamala for childrens, hindi language, hindi varnamala practice for kids, https://www.drmullaadamali.com
How to Fix the Import Error in the Odoo 17Celine George
An import error occurs when a program fails to import a module or library, disrupting its execution. In languages like Python, this issue arises when the specified module cannot be found or accessed, hindering the program's functionality. Resolving import errors is crucial for maintaining smooth software operation and uninterrupted development processes.
How to Add Chatter in the odoo 17 ERP ModuleCeline George
In Odoo, the chatter is like a chat tool that helps you work together on records. You can leave notes and track things, making it easier to talk with your team and partners. Inside chatter, all communication history, activity, and changes will be displayed.
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 Kanvaria
How to Make a Field Mandatory in Odoo 17Celine George
In Odoo, making a field required can be done through both Python code and XML views. When you set the required attribute to True in Python code, it makes the field required across all views where it's used. Conversely, when you set the required attribute in XML views, it makes the field required only in the context of that particular view.
A workshop hosted by the South African Journal of Science aimed at postgraduate students and early career researchers with little or no experience in writing and publishing journal articles.
Walmart Business+ and Spark Good for Nonprofits.pdfTechSoup
"Learn about all the ways Walmart supports nonprofit organizations.
You will hear from Liz Willett, the Head of Nonprofits, and hear about what Walmart is doing to help nonprofits, including Walmart Business and Spark Good. Walmart Business+ is a new offer for nonprofits that offers discounts and also streamlines nonprofits order and expense tracking, saving time and money.
The webinar may also give some examples on how nonprofits can best leverage Walmart Business+.
The event will cover the following::
Walmart Business + (https://business.walmart.com/plus) is a new shopping experience for nonprofits, schools, and local business customers that connects an exclusive online shopping experience to stores. Benefits include free delivery and shipping, a 'Spend Analytics” feature, special discounts, deals and tax-exempt shopping.
Special TechSoup offer for a free 180 days membership, and up to $150 in discounts on eligible orders.
Spark Good (walmart.com/sparkgood) is a charitable platform that enables nonprofits to receive donations directly from customers and associates.
Answers about how you can do more with Walmart!"
Strategies for Effective Upskilling is a presentation by Chinwendu Peace in a Your Skill Boost Masterclass organisation by the Excellence Foundation for South Sudan on 08th and 09th June 2024 from 1 PM to 3 PM on each day.
Executive Directors Chat Leveraging AI for Diversity, Equity, and InclusionTechSoup
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.
This presentation was provided by Steph Pollock of The American Psychological Association’s Journals Program, and Damita Snow, of The American Society of Civil Engineers (ASCE), for the initial session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session One: 'Setting Expectations: a DEIA Primer,' was held June 6, 2024.