Sea otter inlet
•Download as PPT, PDF•
0 likes•366 views
Sea otters play an important role in the coastal food chain. As top predators that feed on shellfish, sea otters help control populations of species like sea urchins and crabs. Their presence supports kelp forests that provide habitat for many other marine animals and help improve coastal water quality through nutrient cycling.
Report
Share
Report
Share
Recommended
Vagator beach cottages
Vagator beach in Goa has impressive red cliffs overlooking its beautiful silver sandy shoreline. Two freshwater springs bubble up near the beach, adding to the scenic landscape. The beach is also dotted with black lava rocks and golden sands, and overlooks blue waters. It is made more picturesque by the nearby Chapora Fort located at the northern end of the beach.
Sea Lights 3
The document appears to be a short story or article titled "Sea Lights 3" by Susan Ottevanger from the website seewater.com in 2009. It discusses sea lights or bioluminescent organisms in the ocean that glow or light up, with all rights reserved by the author.
River Awe salmon recruitment. Alan Kettle-White
River Awe salmon recruitment
Talk provided for the annual Scottish Fisheries Co-ordination Centre Meeting. Held at the Scottish Centre for Ecology and the Natural Environment, Loch Lomond. 4th-5th Feb 2015
Bsm2008 Y Sugimori
The document outlines a strategy proposed by the Fishery Agency in Japan to conserve fishery resources and sustainably catch fish. It discusses the present problems facing fisheries in Japan and introduces an advanced monitoring system using space technology to better decide catch quotas. It also explores using fishery GIS to predict fisheries.
Cert_PADI ADVANCED
This certificate confirms that Sunette Tan Der gvlerwe successfully completed an Advanced Open Water Diver scuba diving course. The Professional Association of Diving Instructors awarded the certification on April 1st, 2012, as signed by the instructor Benoit Sibiril.
The Rock Cycle
The document discusses the rock cycle, describing how igneous, sedimentary, and metamorphic rocks form and how they relate to one another through processes like weathering, erosion, decomposition, and heat and pressure. Igneous rocks such as basalt and granite form from cooling magma, either below ground as intrusive rocks or above ground as extrusive rocks. Sedimentary rocks like chalk and limestone form through compression of sediments and may fizz when acid is added. Metamorphic rocks change form through heat and pressure acting on existing rocks.
CPAWS_GeneralMap_RevisionIIIs
This document provides a map of the Ottawa region showing various geographic features including protected areas, forests, rivers, lakes, and municipalities. The map labels over 50 protected areas across the region including national parks, provincial parks, ecological reserves, wildlife refuges, and migratory bird sanctuaries. It also shows the boundaries of the National Capital Region and Gatineau Park, as well as forest cover and infrastructure such as roads, railways, and hydro lines.
Richardecosystem
The document discusses the biotic and abiotic factors of the ocean ecosystem. The biotic factors include various fish, sea snakes, jellyfish, sharks, coral, octopi, narwhales, puffer fish, sea horses, crab, seals, otters, starfish, and mollusks. The abiotic factors consist of water, rocks, sea shells, bones, pearls, sand, sunken ships, and teeth. These biotic and abiotic factors work together, with water helping fish swim and sand providing habitat for crabs. Interruptions to the food chain could hurt fish populations and impact fishing industries.
Recommended
Vagator beach cottages
Vagator beach in Goa has impressive red cliffs overlooking its beautiful silver sandy shoreline. Two freshwater springs bubble up near the beach, adding to the scenic landscape. The beach is also dotted with black lava rocks and golden sands, and overlooks blue waters. It is made more picturesque by the nearby Chapora Fort located at the northern end of the beach.
Sea Lights 3
The document appears to be a short story or article titled "Sea Lights 3" by Susan Ottevanger from the website seewater.com in 2009. It discusses sea lights or bioluminescent organisms in the ocean that glow or light up, with all rights reserved by the author.
River Awe salmon recruitment. Alan Kettle-White
River Awe salmon recruitment
Talk provided for the annual Scottish Fisheries Co-ordination Centre Meeting. Held at the Scottish Centre for Ecology and the Natural Environment, Loch Lomond. 4th-5th Feb 2015
Bsm2008 Y Sugimori
The document outlines a strategy proposed by the Fishery Agency in Japan to conserve fishery resources and sustainably catch fish. It discusses the present problems facing fisheries in Japan and introduces an advanced monitoring system using space technology to better decide catch quotas. It also explores using fishery GIS to predict fisheries.
Cert_PADI ADVANCED
This certificate confirms that Sunette Tan Der gvlerwe successfully completed an Advanced Open Water Diver scuba diving course. The Professional Association of Diving Instructors awarded the certification on April 1st, 2012, as signed by the instructor Benoit Sibiril.
The Rock Cycle
The document discusses the rock cycle, describing how igneous, sedimentary, and metamorphic rocks form and how they relate to one another through processes like weathering, erosion, decomposition, and heat and pressure. Igneous rocks such as basalt and granite form from cooling magma, either below ground as intrusive rocks or above ground as extrusive rocks. Sedimentary rocks like chalk and limestone form through compression of sediments and may fizz when acid is added. Metamorphic rocks change form through heat and pressure acting on existing rocks.
CPAWS_GeneralMap_RevisionIIIs
This document provides a map of the Ottawa region showing various geographic features including protected areas, forests, rivers, lakes, and municipalities. The map labels over 50 protected areas across the region including national parks, provincial parks, ecological reserves, wildlife refuges, and migratory bird sanctuaries. It also shows the boundaries of the National Capital Region and Gatineau Park, as well as forest cover and infrastructure such as roads, railways, and hydro lines.
Richardecosystem
The document discusses the biotic and abiotic factors of the ocean ecosystem. The biotic factors include various fish, sea snakes, jellyfish, sharks, coral, octopi, narwhales, puffer fish, sea horses, crab, seals, otters, starfish, and mollusks. The abiotic factors consist of water, rocks, sea shells, bones, pearls, sand, sunken ships, and teeth. These biotic and abiotic factors work together, with water helping fish swim and sand providing habitat for crabs. Interruptions to the food chain could hurt fish populations and impact fishing industries.
Traditional Austrian Food
A show of traditional and typical Austrian recipes made by the 3A HLT Retz for the Comenius Project " A Slice of Europe" in 2010.
Rules in buying sea foods
The document provides tips for selecting fresh seafood such as fish, crab, and lobster by looking for bright eyes, vibrant flesh, and signs of life. It advises checking for liquid on meat when pressed and notes that dead crustaceans will not open after cooking. The document recommends buying some seafood like scallops frozen and vacuum-sealed rather than live since frozen options can be perfectly good.
Miscellaneous Sea Food
This document discusses the presence of seafood and seaweed in various everyday products. It notes that carrageenan from red algae can be found in peanut butter, chocolate milk, toothpaste, makeup, and sunscreen to provide consistency. Agar from seaweed is used as a thickening agent in yogurt. Algin from brown algae is used in salad dressing. Kelp is used in cake mixes. The document outlines some benefits of eating miscellaneous seafood such as heart health, joint health, skin health, eye health, brain health, and immune function. However, it also notes some disadvantages like scombroid poisoning from improperly stored or processed fish and toxins in pufferfish and octopus that can
General Quiz- Qutopia session
X is a brand of soups, stocks, sauces and noodles founded in 1872 in Switzerland by Julius X. In 1897, he founded the company in Singen, Germany where it remains based today. In 1947, X's holding company merged with Y company to form Y-Alimentana S.A., now known as Y S.A. in its home country.
Comparing diets
The students of Isiss Novelli and Cihangir Koleji analyzed differences in their eating habits. Some key differences found were:
- Italian students drink coffee every day while Turkish students drink it once a week.
- Italian students eat fruit every day whereas Turkish students eat it once a week.
- Italian students eat fast food once a week compared to Turkish students who only eat it occasionally.
- The typical Turkish breakfast contains more calories (450-500 kcals) compared to the Italian breakfast (250-300 kcals) and includes more meat and vegetables.
- Popular dishes in each country like pizza in Italy and mantı in Turkey have differing calorie and ingredient makeups.
Fish and shelfish
This document provides an overview of different types of restaurants and dining venues commonly found in France. It discusses the traditional bistro, known for reasonably priced meals and a convivial atmosphere. It also covers brasseries, larger venues serving typical French fare. Michelin star restaurants ensure high quality food and service. Auberges offer local, authentic cuisine in rural settings. Cafes focus on coffee and drinks while salons de the serve tea and snacks. BYOB establishments allow patrons to bring their own alcohol.
Quick and Easy Seafood Recipes
There are lots of seafood recipes right now ... but I can give you more interesting, more delightful, more quick and easy seafood recipes that you will surely enjoy! From GOURMETRECIPE COLLECTION - www.gourmetrecipe.com
Prepare egg dishes
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
Prepare cereals and starch
- Tools and equipment
- Sources of Starch
- Classification of Starch
- The Starch Molecule
- Starch Properties and Reactions
- Functional Properties of Starches
Spoilage of meat
This document discusses microbial spoilage of meat and poultry products. It explains that spoilage occurs when microbes break down food, creating acids and waste products that can make the food unpleasant or harmful. Meat is highly perishable due to its nutrients, pH, and moisture content. Contamination can occur during slaughter or processing and growth depends on temperature, oxygen availability, and other factors. Both aerobic and anaerobic bacteria can cause spoilage through off odors, discoloration, and gas production. Various pathogens are responsible for different types of spoilage in meats like ham, sausage, and canned products. Proper handling and preservation techniques can help delay this natural spoilage process.
Plate poultry dishes
This document provides guidelines for portioning and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for various poultry cuts. It emphasizes the importance of attractive plating and recommends mixing shapes, colors and textures; decorating plate rims; stacking components vertically; and using complementary garnishes to enhance presentation and the dining experience. Proper plating can make dishes more appealing and encourage people to select and consume healthier options.
Methods of cooking vegetable dishes
This document provides instructions for different cooking methods for vegetables: boiling, steaming, blanching, roasting, stir-frying, griddling, baking, sautéing, pickling, and braising/stewing. It explains that each method retains different nutrients and textures in the vegetables. Boiling is fast but can overcook vegetables; steaming retains more flavor and nutrients; blanching softens vegetables for salads or loosening skins; and roasting caramelizes sugars for intense flavor.
Personal Entrepreneurial Competencies (PECS) in Commercial Cooking
This is my first sharing of presentation here and hoping to help other TLE teachers as they introduce the PECs in Commercial Cooking. I would like to give credits to the resources of the information I put together and to the images I googled. Thank you so much.
Eggs
This slides shows the Parts of an eggs and its function, egg history, egg structure and cooking method.
CLASSIFICATION OF VEGETABLES
This document classifies common vegetables into different categories including tubers, bulbs, stems, roots, leaves, flowers, fruits, and seeds. Some examples provided are Jerusalem artichoke, potatoes, and yams for tubers; onions, garlic, and shallots for bulbs; asparagus, celery, and bamboo shoots for stems; carrots, turnips, and radishes for roots; lettuce, cabbage, and watercress for leaves; cauliflower, broccoli, and artichokes for flowers; tomatoes, squash, and eggplants for fruits; and green peas, beans, and lentils for seeds.
Vegetable & fruit cookery
This document provides information on fruit and vegetable cookery. It defines fruits as the ripened ovaries of flowering plants used to disseminate seeds, and vegetables as edible parts of plants. Various fruits like apples, berries, citrus fruits and tropical fruits are described in terms of texture, flavor and uses. Common vegetables are grouped into families like cabbage, gourds and alliums. Cooking techniques are outlined, such as bringing water to a boil before adding green vegetables and refreshing them in ice water.
Extruded Snack Food
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
The basic cooking methods
The two main cooking methods are dry heat and moist heat. Dry heat cooking does not use water and applies heat to cook the food as it evaporates moisture. Methods include baking, grilling, broiling and roasting. Moist heat cooking uses a liquid medium like water, oil or coconut cream to cook the food. Methods are boiling, stewing, frying and barbequing.
food packaging ppt
The document discusses food packaging. It aims to prevent physical damage and contamination, protect against dehydration, keep food in peak condition, and help increase shelf life. Packaging is also designed to be visually stimulating and provide product information to help customers. When designing packaging, considerations include ease of handling, opening and stacking, colors, print size, cost, and environmental impact. Common packaging materials include cans, paper/board/foil, plastics, films, and glass. Packaging serves purposes like barrier protection, containment, information transmission, marketing, security, convenience, and portion control. Methods of food preservation discussed include refrigeration, freezing, pasteurization, and heat preservation.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
Benner "Expanding Pathways to Publishing Careers"
This presentation was provided by Rebecca Benner, Ph.D., of the American Society of Anesthesiologists, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
More Related Content
Viewers also liked
Traditional Austrian Food
A show of traditional and typical Austrian recipes made by the 3A HLT Retz for the Comenius Project " A Slice of Europe" in 2010.
Rules in buying sea foods
The document provides tips for selecting fresh seafood such as fish, crab, and lobster by looking for bright eyes, vibrant flesh, and signs of life. It advises checking for liquid on meat when pressed and notes that dead crustaceans will not open after cooking. The document recommends buying some seafood like scallops frozen and vacuum-sealed rather than live since frozen options can be perfectly good.
Miscellaneous Sea Food
This document discusses the presence of seafood and seaweed in various everyday products. It notes that carrageenan from red algae can be found in peanut butter, chocolate milk, toothpaste, makeup, and sunscreen to provide consistency. Agar from seaweed is used as a thickening agent in yogurt. Algin from brown algae is used in salad dressing. Kelp is used in cake mixes. The document outlines some benefits of eating miscellaneous seafood such as heart health, joint health, skin health, eye health, brain health, and immune function. However, it also notes some disadvantages like scombroid poisoning from improperly stored or processed fish and toxins in pufferfish and octopus that can
General Quiz- Qutopia session
X is a brand of soups, stocks, sauces and noodles founded in 1872 in Switzerland by Julius X. In 1897, he founded the company in Singen, Germany where it remains based today. In 1947, X's holding company merged with Y company to form Y-Alimentana S.A., now known as Y S.A. in its home country.
Comparing diets
The students of Isiss Novelli and Cihangir Koleji analyzed differences in their eating habits. Some key differences found were:
- Italian students drink coffee every day while Turkish students drink it once a week.
- Italian students eat fruit every day whereas Turkish students eat it once a week.
- Italian students eat fast food once a week compared to Turkish students who only eat it occasionally.
- The typical Turkish breakfast contains more calories (450-500 kcals) compared to the Italian breakfast (250-300 kcals) and includes more meat and vegetables.
- Popular dishes in each country like pizza in Italy and mantı in Turkey have differing calorie and ingredient makeups.
Fish and shelfish
This document provides an overview of different types of restaurants and dining venues commonly found in France. It discusses the traditional bistro, known for reasonably priced meals and a convivial atmosphere. It also covers brasseries, larger venues serving typical French fare. Michelin star restaurants ensure high quality food and service. Auberges offer local, authentic cuisine in rural settings. Cafes focus on coffee and drinks while salons de the serve tea and snacks. BYOB establishments allow patrons to bring their own alcohol.
Quick and Easy Seafood Recipes
There are lots of seafood recipes right now ... but I can give you more interesting, more delightful, more quick and easy seafood recipes that you will surely enjoy! From GOURMETRECIPE COLLECTION - www.gourmetrecipe.com
Prepare egg dishes
This document provides information about different egg dishes and techniques for presenting eggs attractively. It also outlines the tools, equipment, and processes used in egg preparation and cleaning. Some key points include:
- Eggs can be prepared in many ways like scrambled, poached, fried, and baked. Proper tools and equipment are needed for different egg preparation methods.
- The physical structure of an egg includes the shell, air cell, albumen/white, yolk, and membranes. On average, an egg is around 65% water, 12% protein, 11% fat, and 12% ash.
- Cleaning and sanitizing of tools is important for food safety. Proper cleaning methods and
Prepare cereals and starch
- Tools and equipment
- Sources of Starch
- Classification of Starch
- The Starch Molecule
- Starch Properties and Reactions
- Functional Properties of Starches
Spoilage of meat
This document discusses microbial spoilage of meat and poultry products. It explains that spoilage occurs when microbes break down food, creating acids and waste products that can make the food unpleasant or harmful. Meat is highly perishable due to its nutrients, pH, and moisture content. Contamination can occur during slaughter or processing and growth depends on temperature, oxygen availability, and other factors. Both aerobic and anaerobic bacteria can cause spoilage through off odors, discoloration, and gas production. Various pathogens are responsible for different types of spoilage in meats like ham, sausage, and canned products. Proper handling and preservation techniques can help delay this natural spoilage process.
Plate poultry dishes
This document provides guidelines for portioning and plating poultry dishes. It discusses how meat shrinks when cooked and recommends portion sizes for various poultry cuts. It emphasizes the importance of attractive plating and recommends mixing shapes, colors and textures; decorating plate rims; stacking components vertically; and using complementary garnishes to enhance presentation and the dining experience. Proper plating can make dishes more appealing and encourage people to select and consume healthier options.
Methods of cooking vegetable dishes
This document provides instructions for different cooking methods for vegetables: boiling, steaming, blanching, roasting, stir-frying, griddling, baking, sautéing, pickling, and braising/stewing. It explains that each method retains different nutrients and textures in the vegetables. Boiling is fast but can overcook vegetables; steaming retains more flavor and nutrients; blanching softens vegetables for salads or loosening skins; and roasting caramelizes sugars for intense flavor.
Personal Entrepreneurial Competencies (PECS) in Commercial Cooking
This is my first sharing of presentation here and hoping to help other TLE teachers as they introduce the PECs in Commercial Cooking. I would like to give credits to the resources of the information I put together and to the images I googled. Thank you so much.
Eggs
This slides shows the Parts of an eggs and its function, egg history, egg structure and cooking method.
CLASSIFICATION OF VEGETABLES
This document classifies common vegetables into different categories including tubers, bulbs, stems, roots, leaves, flowers, fruits, and seeds. Some examples provided are Jerusalem artichoke, potatoes, and yams for tubers; onions, garlic, and shallots for bulbs; asparagus, celery, and bamboo shoots for stems; carrots, turnips, and radishes for roots; lettuce, cabbage, and watercress for leaves; cauliflower, broccoli, and artichokes for flowers; tomatoes, squash, and eggplants for fruits; and green peas, beans, and lentils for seeds.
Vegetable & fruit cookery
This document provides information on fruit and vegetable cookery. It defines fruits as the ripened ovaries of flowering plants used to disseminate seeds, and vegetables as edible parts of plants. Various fruits like apples, berries, citrus fruits and tropical fruits are described in terms of texture, flavor and uses. Common vegetables are grouped into families like cabbage, gourds and alliums. Cooking techniques are outlined, such as bringing water to a boil before adding green vegetables and refreshing them in ice water.
Extruded Snack Food
This document discusses extruded snack foods and the extrusion process. It covers the different types of snack foods produced via extrusion, including first, second, and third generation snacks. It describes the extrusion process and how varying factors like moisture, temperature, fiber and lipid content can impact expansion during extrusion. Specific raw materials used like cereals, tubers and their properties are outlined. The roles of ingredients like fats and seasonings in finishing extruded snacks are also summarized.
The basic cooking methods
The two main cooking methods are dry heat and moist heat. Dry heat cooking does not use water and applies heat to cook the food as it evaporates moisture. Methods include baking, grilling, broiling and roasting. Moist heat cooking uses a liquid medium like water, oil or coconut cream to cook the food. Methods are boiling, stewing, frying and barbequing.
food packaging ppt
The document discusses food packaging. It aims to prevent physical damage and contamination, protect against dehydration, keep food in peak condition, and help increase shelf life. Packaging is also designed to be visually stimulating and provide product information to help customers. When designing packaging, considerations include ease of handling, opening and stacking, colors, print size, cost, and environmental impact. Common packaging materials include cans, paper/board/foil, plastics, films, and glass. Packaging serves purposes like barrier protection, containment, information transmission, marketing, security, convenience, and portion control. Methods of food preservation discussed include refrigeration, freezing, pasteurization, and heat preservation.
Stocks, soups & sauces (revised)
1) Stocks, soups, and sauces are building blocks in cooking that add flavor and moisture to dishes. Stocks are made by simmering bones and vegetables to extract flavor.
2) There are two main types of soups - clear soups like broth and thick soups like cream soups and purées. Soups are evaluated based on flavor, color, aroma, and clarity.
3) Sauces serve to season, flavor, and enhance foods. The five grand sauces are béchamel, velouté, espagnole, tomato, and hollandaise. Sauces add moisture, richness, texture, and complementary flavors to dishes.
Viewers also liked (20)
Personal Entrepreneurial Competencies (PECS) in Commercial Cooking
Personal Entrepreneurial Competencies (PECS) in Commercial Cooking
Recently uploaded
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
(𝐓𝐋𝐄 𝟏𝟎𝟎) (𝐋𝐞𝐬𝐬𝐨𝐧 𝟏)-𝐏𝐫𝐞𝐥𝐢𝐦𝐬
𝐃𝐢𝐬𝐜𝐮𝐬𝐬 𝐭𝐡𝐞 𝐄𝐏𝐏 𝐂𝐮𝐫𝐫𝐢𝐜𝐮𝐥𝐮𝐦 𝐢𝐧 𝐭𝐡𝐞 𝐏𝐡𝐢𝐥𝐢𝐩𝐩𝐢𝐧𝐞𝐬:
- Understand the goals and objectives of the Edukasyong Pantahanan at Pangkabuhayan (EPP) curriculum, recognizing its importance in fostering practical life skills and values among students. Students will also be able to identify the key components and subjects covered, such as agriculture, home economics, industrial arts, and information and communication technology.
𝐄𝐱𝐩𝐥𝐚𝐢𝐧 𝐭𝐡𝐞 𝐍𝐚𝐭𝐮𝐫𝐞 𝐚𝐧𝐝 𝐒𝐜𝐨𝐩𝐞 𝐨𝐟 𝐚𝐧 𝐄𝐧𝐭𝐫𝐞𝐩𝐫𝐞𝐧𝐞𝐮𝐫:
-Define entrepreneurship, distinguishing it from general business activities by emphasizing its focus on innovation, risk-taking, and value creation. Students will describe the characteristics and traits of successful entrepreneurs, including their roles and responsibilities, and discuss the broader economic and social impacts of entrepreneurial activities on both local and global scales.
Benner "Expanding Pathways to Publishing Careers"
This presentation was provided by Rebecca Benner, Ph.D., of the American Society of Anesthesiologists, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...Nguyen Thanh Tu Collection
https://app.box.com/s/qspvswamcohjtbvbbhjad04lg65waylfRHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
Physical pharmaceutics notes for B.pharm students
How to Manage Reception Report in Odoo 17
A business may deal with both sales and purchases occasionally. They buy things from vendors and then sell them to their customers. Such dealings can be confusing at times. Because multiple clients may inquire about the same product at the same time, after purchasing those products, customers must be assigned to them. Odoo has a tool called Reception Report that can be used to complete this assignment. By enabling this, a reception report comes automatically after confirming a receipt, from which we can assign products to orders.
Jemison, MacLaughlin, and Majumder "Broadening Pathways for Editors and Authors"
Jemison, MacLaughlin, and Majumder "Broadening Pathways for Editors and Authors"National Information Standards Organization (NISO)
This presentation was provided by Racquel Jemison, Ph.D., Christina MacLaughlin, Ph.D., and Paulomi Majumder. Ph.D., all of the American Chemical Society, for the second session of NISO's 2024 Training Series "DEIA in the Scholarly Landscape." Session Two: 'Expanding Pathways to Publishing Careers,' was held June 13, 2024.How Barcodes Can Be Leveraged Within Odoo 17
In this presentation, we will explore how barcodes can be leveraged within Odoo 17 to streamline our manufacturing processes. We will cover the configuration steps, how to utilize barcodes in different manufacturing scenarios, and the overall benefits of implementing this technology.
skeleton System.pdf (skeleton system wow)
🔥🔥🔥🔥🔥🔥🔥🔥🔥
إضغ بين إيديكم من أقوى الملازم التي صممتها
ملزمة تشريح الجهاز الهيكلي (نظري 3)
💀💀💀💀💀💀💀💀💀💀
تتميز هذهِ الملزمة بعِدة مُميزات :
1- مُترجمة ترجمة تُناسب جميع المستويات
2- تحتوي على 78 رسم توضيحي لكل كلمة موجودة بالملزمة (لكل كلمة !!!!)
#فهم_ماكو_درخ
3- دقة الكتابة والصور عالية جداً جداً جداً
4- هُنالك بعض المعلومات تم توضيحها بشكل تفصيلي جداً (تُعتبر لدى الطالب أو الطالبة بإنها معلومات مُبهمة ومع ذلك تم توضيح هذهِ المعلومات المُبهمة بشكل تفصيلي جداً
5- الملزمة تشرح نفسها ب نفسها بس تكلك تعال اقراني
6- تحتوي الملزمة في اول سلايد على خارطة تتضمن جميع تفرُعات معلومات الجهاز الهيكلي المذكورة في هذهِ الملزمة
واخيراً هذهِ الملزمة حلالٌ عليكم وإتمنى منكم إن تدعولي بالخير والصحة والعافية فقط
كل التوفيق زملائي وزميلاتي ، زميلكم محمد الذهبي 💊💊
🔥🔥🔥🔥🔥🔥🔥🔥🔥
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...
The recent surge in pro-Palestine student activism has prompted significant responses from universities, ranging from negotiations and divestment commitments to increased transparency about investments in companies supporting the war on Gaza. This activism has led to the cessation of student encampments but also highlighted the substantial sacrifices made by students, including academic disruptions and personal risks. The primary drivers of these protests are poor university administration, lack of transparency, and inadequate communication between officials and students. This study examines the profound emotional, psychological, and professional impacts on students engaged in pro-Palestine protests, focusing on Generation Z's (Gen-Z) activism dynamics. This paper explores the significant sacrifices made by these students and even the professors supporting the pro-Palestine movement, with a focus on recent global movements. Through an in-depth analysis of printed and electronic media, the study examines the impacts of these sacrifices on the academic and personal lives of those involved. The paper highlights examples from various universities, demonstrating student activism's long-term and short-term effects, including disciplinary actions, social backlash, and career implications. The researchers also explore the broader implications of student sacrifices. The findings reveal that these sacrifices are driven by a profound commitment to justice and human rights, and are influenced by the increasing availability of information, peer interactions, and personal convictions. The study also discusses the broader implications of this activism, comparing it to historical precedents and assessing its potential to influence policy and public opinion. The emotional and psychological toll on student activists is significant, but their sense of purpose and community support mitigates some of these challenges. However, the researchers call for acknowledging the broader Impact of these sacrifices on the future global movement of FreePalestine.
Leveraging Generative AI to Drive Nonprofit Innovation
In this webinar, participants learned how to utilize Generative AI to streamline operations and elevate member engagement. Amazon Web Service experts provided a customer specific use cases and dived into low/no-code tools that are quick and easy to deploy through Amazon Web Service (AWS.)
Educational Technology in the Health Sciences
Plenary presentation at the NTTC Inter-university Workshop, 18 June 2024, Manila Prince Hotel.
Bossa N’ Roll Records by Ismael Vazquez.
Bossa N Roll Records presentation by Izzy Vazquez for Music Retail and Distribution class at Full Sail University
Gender and Mental Health - Counselling and Family Therapy Applications and In...
A proprietary approach developed by bringing together the best of learning theories from Psychology, design principles from the world of visualization, and pedagogical methods from over a decade of training experience, that enables you to: Learn better, faster!
Recently uploaded (20)
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
Philippine Edukasyong Pantahanan at Pangkabuhayan (EPP) Curriculum
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...
CHUYÊN ĐỀ ÔN TẬP VÀ PHÁT TRIỂN CÂU HỎI TRONG ĐỀ MINH HỌA THI TỐT NGHIỆP THPT ...
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
RHEOLOGY Physical pharmaceutics-II notes for B.pharm 4th sem students
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills
spot a liar (Haiqa 146).pptx Technical writhing and presentation skills
Jemison, MacLaughlin, and Majumder "Broadening Pathways for Editors and Authors"
Jemison, MacLaughlin, and Majumder "Broadening Pathways for Editors and Authors"
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...
THE SACRIFICE HOW PRO-PALESTINE PROTESTS STUDENTS ARE SACRIFICING TO CHANGE T...
REASIGNACION 2024 UGEL CHUPACA 2024 UGEL CHUPACA.pdf
REASIGNACION 2024 UGEL CHUPACA 2024 UGEL CHUPACA.pdf
Leveraging Generative AI to Drive Nonprofit Innovation
Leveraging Generative AI to Drive Nonprofit Innovation
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
NEWSPAPERS - QUESTION 1 - REVISION POWERPOINT.pptx
Gender and Mental Health - Counselling and Family Therapy Applications and In...
Gender and Mental Health - Counselling and Family Therapy Applications and In...