PROGRAMME REGULATIONS Programme Schedule Bachelor of Sport

Size: px
Start display at page:

Download "PROGRAMME REGULATIONS Programme Schedule Bachelor of Sport"

Transcription

1 PROGRAMME REGULATIONS Programme Schedule Bachel of Spt To be read in conjunction with the Bachels Generic Regulations. 1. Programme Schedule This Programme Schedule applies to the Bachel of Spt (BSp) Level 7 Credits 360, with majs in Coaching, Management and Physical Education. 2. Programme Specific Admission To be admitted to this programme, all applicants must meet requirements set out in the Bachels Generic Regulations have successfully completed the Career Foundation Initial Training (CFIT) Programme. In addition, all applicants must meet the following requirements: a. applicants will complete a self-declaration of criminal conviction(s) and any medical condition(s) that may prevent full participation in the programme and/ prevent registration with a regulaty authity (as applicable); and b. applicants will sign a consent fm allowing a Ministry of Justice convictions database search by a third party (in this instance Unitec Institute of Technology). Any applicants with undeclared convictions identified will be referred to the Admissions Committee. 3. Discretionary Admission Applicants may be granted Discretionary Admission, if they have, f example: a. A minimum total of 64 NCEA credits at level 2 in their best four subjects; b. A maximum total of 12 in New Zealand Sixth Fm Certificate in their best four subjects; equivalent 57. Bachel of Spt_Sem 1, 2018 Page 1

2 4. Selection 4.1 Selection Criteria When the number of eligible applicants f admission exceeds the number of places available, the following selection criteria will be applied: Previous academic and/ occupational histy; Communication skills; Motivation to complete the programme; General aptitude, including evidence of maturity. These criteria are not ranked in any der. Applicants who meet the greatest number of criteria will be the preferred applicants. 4.2 Selection Process a. Relevant Academic Authity will select and offer places to applicants. b. Applicants may be invited to attend an interview. 5. Requirements f the Award of the Qualification 5.1 Credits and To be awarded the Bachel of Spt a student must successfully complete 360 credits including a minimum of 75 at Level 7, accumulated in the pattern set out in Table 1a, 1b, 1c (depending on his her maj), from the courses set out in Table 2a, 2b, 2c (depending on his her maj). 5.2 Progress through the degree Except in exceptional circumstances and as approved by the relevant Academic Authity will select and offer places to applicants, no student may enrol f me than 60 credits in any one semester me than 45 credits in a summer semester Except in exceptional circumstances and as approved by the relevant Academic Authity will select and offer places to applicants, the maximum time f completion of a degree is 10 years from the date of first enrolment. 5.3 Unsatisfacty Progress Any Student who, over the period covered by the last four semesters of his her studies at Unitec, including relevant study at other institutions, when Programme regulations specify, has not achieved a pass grade in equivalent to one half me of the credits in which he she has been enrolled over that period, shall be excluded from enrolment in assessed in any Programme, and shall not be permitted to re-enrol in any Programme without the pri permission of the relevant Academic Authity will select and offer places to applicants Students who have not achieved a Pass Grade in the same Course on two occasions shall not be enrolled again f that Course except with the permission of the relevant Academic Authity Relevant Academic Authity will advise the Student in writing of its decision, and the reasons f such decision, and any ders made. 57. Bachel of Spt_Sem 1, 2018 Page 2

3 See relevant section of the Academic Management Policy Table 1a: Credit Requirements Bachel of Spt (Coaching) Credits Level Compulsy Elective Total Electives 7 60 Total Table 1b: Credit Requirements Bachel of Spt (Management) Credits Level Compulsy Elective Total Electives 7 60 Total Table 1c: Credit Requirements Bachel of Spt (Physical Education) Credits Level Compulsy Elective Total Electives Total Course details Table 2a: f Bachel of Spt (Coaching) Compulsy courses are shown in bold text Elective courses are shown italics. Level Course No. Course Name Credits Prerequisites Level 5 5 SPOR5918 Active Leisure 15 5 SPOR5933 Perfmance Skills f Spt 15 5 SPOR5921 Spt, Culture and New Zealand 15 5 SPOR5922 Introduction to Coaching Spt 15 5 SPOR5929 Human Anatomy f Movement 15 5 SPOR5939 Introduction to Spt Management and Marketing 5 SPOR5940 Concepts of Spt and Exercise Science 5 SPOR5941 Introduction to Physical Education 15 5 HSDV5142 Enquiry and Communication Bachel of Spt_Sem 1, 2018 Page 3

4 Level Course No. Course Name Credits Prerequisites 5 SPOR5931 Human Development f Spt Level 6: all level 6 courses have a prerequisite of (45 credits) 6 SPOR6916 Sociology of Spt 15 SPOR5921 and 3 Level 5 6 SPOR6920 Coaching Pedagogy 15 (SPOR5622 SPOR5922) and 3 Level 5 6 SPOR6927 Skill Acquisition 15 (SPOR5622 SPOR5922) and 3 Level 5 6 SPOR6931 Spt Organisation 15 (SPOR5620 SPOR Level 5 6 SPOR6937 Spt Biomechanics 15 (SPOR5629 SPOR5929) and 3 Level 5 6 SPOR6921 Physical Education 1 15 (SPOR 5922 SPOR 5941) and 6 SPOR6922 Outdo Education 15 3 level 5 courses 6 SPOR6923 Applied Spt and Exercise Nutrition 15 (SPOR5538 SPOR5938 SPOR5940) and 6 SPOR6924 Professional Practicum 15 Application Required 6 SPOR6928 Applied Spt and Exercise Psychology 15 (SPOR5628 SPOR5928 SPOR5940) and 6 SPOR6930 Spt Injuries 15 (SPOR5629 SPOR5929) and 6 SPOR6933 Spt and the Law 15 (SPOR5620 SPOR SPOR6934 Spt Facility Management 15 (SPOR5620 SPOR Bachel of Spt_Sem 1, 2018 Page 4

5 Level Course No. Course Name Credits Prerequisites 6 SPOR6936 Physical Activity Programmes Level 5 credits from any Unitec programme 6 SPOR6938 Applied Nutrition f Spt and Health Practitioners 15 SPOR5940 SPOR SPOR6939 Applied Spt Marketing 15 (SPOR5632 SPOR SPOR6940 Kaupapa Mai Principles through Spt 15 6 SPOR6948 Applied Psychology f Perfmance 15 SPOR 5928 SPOR 5628 SPOR 5940 Level 7 7 SPOR7914 Team Leadership 15 3 Level 6 7 SPOR7917 Athlete Identity and Well-being 15 3 Level 6 7 SPOR7918 Advanced Coaching Studies 30 SPOR SPOR7916 Strategic Spt Marketing 15 (SPOR5632 SPOR Level 6 (45 credits) 7 SPOR7920 Physical Education 2 15 SPOR SPOR7921 Exercise Prescription 2 15 SPOR6621 and SPOR6629 SPOR 6925 and SPOR SPOR7922 Physical Education Practice 15 3 Level 6 7 SPOR7923 Health Education 15 3 Level 6 7 SPOR7924 Wk Based Co-Op Practicum 15 Application Required 7 SPOR7926 Adapted Physical Activity 15 3 Level 6 7 SPOR7927 Negotiated Study 15 Application Required 7 SPOR7931 Strategic Spt Management 15 (SPOR5620 SPOR Level 6 (45 credits) 7 SPOR7933 Spt Event Management 15 SPOR6631 SPOR6931 Table 2b: f Bachel of Spt (Management) Compulsy courses are shown in bold text Elective courses are shown italics. 57. Bachel of Spt_Sem 1, 2018 Page 5

6 Level Course No. Course Name Credits Prerequisites Level 5 5 SPOR5921 Spt, Culture and New Zealand 15 5 SPOR5922 Introduction to Coaching Spt 15 5 SPOR5929 Human Anatomy f Movement 15 5 SPOR5939 Introduction to Spt Management and Marketing 5 SPOR5940 Concepts of Spt and Exercise Science 5 SPOR5941 Introduction to Physical Education 15 5 HSDV5142 Enquiry and Communication SPOR5931 Human Development f Spt 5 SPOR5918 Active Leisure 15 5 SPOR5933 Perfmance Skills f Spt 15 Level 6: all level 6 courses have a prerequisite of (45 credits) 6 SPOR6931 Spt Organisation 15 (SPOR5620 SPOR Level 5 6 SPOR6933 Spt and the Law 15 (SPOR5620 SPOR Level 5 6 SPOR6934 Spt Facility Management 15 (SPOR5620 SPOR Level 5 6 SPOR6939 Applied Spt Marketing 15 (SPOR5632 SPOR Level 5 6 SPOR6916 Sociology of Spt 15 SPOR5921 and 3 Level 5 6 SPOR6920 Coaching Pedagogy 15 (SPOR5622 SPOR5922) and 6 SPOR6921 Physical Education 1 15 (SPOR5631 SPOR5931 SPOR5941) and 6 SPOR6922 Outdo Education 15 3 level 5 courses 6 SPOR6923 Applied Spt and Exercise Nutrition 15 (SPOR5538 SPOR Bachel of Spt_Sem 1, 2018 Page 6

7 Level Course No. Course Name Credits Prerequisites SPOR5940) and 6 SPOR6924 Professional Practicum 15 Application Required 6 SPOR6925 Exercise Prescription 1 15 (SPOR5629 SPOR5929) and 6 SPOR6927 Skill Acquisition 15 (SPOR5622 SPOR5922) and 6 SPOR6928 Applied Spt and Exercise Psychology 15 (SPOR5628 SPOR5928 SPOR5940) and 6 SPOR6929 Exercise Physiology 15 (SPOR5629 SPOR 5940) and 6 SPOR6930 Spt Injuries 15 (SPOR5629 SPOR5929) and 6 SPOR6937 Spt Biomechanics 15 (SPOR5629 SPOR5929) and 6 SPOR6938 Applied Nutrition f Spt and Health Practitioners 6 SPOR6940 Kaupapa Mai Principles through Spt 15 SPOR5940 SPOR SPOR6948 Applied Psychology f Perfmance 15 SPOR 5928 SPOR 5628 SPOR 5940 Level 7 7 SPOR7914 Team Leadership 15 3 Level 6 7 SPOR7916 Strategic Spt Marketing 15 (SPOR5632 SPOR Level 6 (45 credits) 7 SPOR7931 Strategic Spt Management 15 (SPOR5620 SPOR Level 6 (45 credits) 7 SPOR7933 Spt Event Management 15 SPOR6631 SPOR Bachel of Spt_Sem 1, 2018 Page 7

8 Level Course No. Course Name Credits Prerequisites 7 SPOR7917 Athlete Identity and Well-being 15 3 Level 6 7 SPOR7918 Advanced Coaching Studies 30 SPOR SPOR7920 Physical Education 2 15 SPOR SPOR7921 Exercise Prescription 2 15 SPOR6621 andspor6629 SPOR6925 and SPOR SPOR7922 Physical Education Practice 15 3 Level 6 7 SPOR7923 Health Education 15 3 Level 6 7 SPOR7924 Wk Based Co-op Practicum 15 Application Required 7 SPOR7926 Adapted Physical Activity 15 3 Level 6 7 SPOR7927 Negotiated Study 15 Application Required Table 2c: f Bachel of Spt (Physical Education) Compulsy courses are shown in bold text Elective courses are shown italics. Level Course No. Course Name Credits Prerequisites Level 5 5 SPOR5921 Spt, Culture and New Zealand 15 5 SPOR5922 Introduction to Coaching Spt 15 5 SPOR5929 Human Anatomy f Movement SPOR5939 SPOR5940 Introduction to Spt Management and Marketing Concepts of Spt and Exercise Science 5 SPOR5941 Introduction to Physical Education 15 5 HSDV5142 Enquiry and Communication SPOR5931 Human Development f Spt 5 SPOR5918 Active Leisure 15 5 SPOR5933 Perfmance Skills f Spt 15 Level 6: all level 6 courses have a prerequisite of (45 credits) 6 SPOR6916 Sociology of Spt 15 SPOR5921 and 3 Level 5 6 SPOR6921 Physical Education 1 15 (SPOR5631 SPOR5931 SPOR5941) and 3 Level 5 6 SPOR6925 Exercise Prescription 1 15 (SPOR5629 SPOR5929) and 3 Level Bachel of Spt_Sem 1, 2018 Page 8

9 Level Course No. Course Name Credits Prerequisites 6 SPOR6927 Skill Acquisition 15 (SPOR5622 SPOR5922) and 3 Level 5 6 SPOR6929 Exercise Physiology 15 (SPOR5629 SPOR5940) and 3 Level 5 6 SPOR6937 Spt Biomechanics 15 (SPOR5629 SPOR5929) and 3 Level 5 6 SPOR6920 Coaching Pedagogy 15 (SPOR5622 SPOR5922) and 3 Level 5 6 SPOR6922 Outdo Education 15 3 level 5 courses 6 SPOR6923 Applied Spt and Exercise Nutrition 15 (SPOR5538 SPOR5938 SPOR5940 and 3 Level 5 6 SPOR6924 Professional Practicum 15 Application Required 6 SPOR6928 Applied Spt and Exercise Psychology 15 (SPOR5628 SPOR5928 SPOR5940) and 6 SPOR6929 Exercise Physiology 15 (SPOR5629 SPOR5940) and 6 SPOR6930 Spt Injuries 15 (SPOR5629 SPOR5929) and 6 SPOR6931 Spt Organisation 15 (SPOR5620 SPOR SPOR6933 Spt and the Law 15 (SPOR5620 SPOR SPOR6934 Spt Facility Management 15 (SPOR5632 SPOR SPOR6938 Applied Nutrition f Spt and Health Practitioners 15 SPOR5940 SPOR Bachel of Spt_Sem 1, 2018 Page 9

10 Level Course No. Course Name Credits Prerequisites 6 SPOR6940 Kaupapa Mai Principles through Spt 15 6 SPOR6948 Applied Psychology f Perfmance 15 SPOR 5928 SPOR 5628 SPOR 5940 Level 7 7 SPOR7914 Team Leadership 15 3 Lvl 6 7 SPOR7920 Physical Education 2 15 SPOR SPOR7922 Physical Education Practice 15 3 Lvl 6 7 SPOR7923 Health Education 15 3 Lvl 6 7 SPOR7926 Adapted Physical Activity 15 3 Lvl 6 7 SPOR7933 Spt Event Management 15 SPOR6631 SPOR SPOR7916 Strategic Spt Marketing 15 SPOR5939 and 3 Level 6 7 SPOR7917 Athlete Identity and Well-being 15 3 Lvl 6 7 SPOR7918 Advanced Coaching Studies 30 SPOR SPOR7921 Exercise Prescription 2 15 SPOR6621 and SPOR6629 SPOR6925 and SPOR SPOR7924 Wk Based Co-op Practicum 15 Application Required 7 SPOR7927 Negotiated Study 15 Application Required 7 SPOR7931 Strategic Spt Management 15 (SPOR5620 SPOR Level 6 (45 credits) NOTE: Minimum of 75 Credits at Level 7. Total Credits f the Bachel of Spt is Elective courses from other degree programmes A student may, with the pri approval of the relevant Academic Authity, replace particular elective courses from Table 2a, 2b 2c with courses from another Unitec programme. 6. Credit Recognition Special Arrangements f transferring students Students who have applied and been approved to transfer from the Unitec Diploma in Spt and Fitness Education (Level 6) to the Bachel of Spt may be awarded specified unspecified credits at the discretion of the relevant Academic Authity. 57. Bachel of Spt_Sem 1, 2018 Page 10

11 6.1.2 Students who have completed the Manukau Institute of Technology s Diploma in Applied Spt and Recreation (Level 5) (see table 3) and/ completed both the Certificate in Applied Spt and Recreation and the Diploma in Applied Spt and Recreation (see table 4) will be considered by the relevant Academic Authity on a case-by-case basis and will be awarded up to 120 unspecified credits and/ credit recognition into the Bachel of Spt. These credits may be at level 5 level 6. Table 3: Credits awarded f the successful completion of the Diploma in Applied Spt and Recreation MIT Unitec Programme Course Bachel of Spt Course Diploma in Applied Spt and Recreation Introduction to Spt Management SPOR5920 Introduction to Managing Spt Spt Sociology SPOR5921 Spt, Culture and New Zealand Applied Spt Science Anatomy and Physiology SPOR5928 SPOR5929 Introduction to Spt and Exercise Psychology Human Anatomy f Movement Practicum SPOR6924 Professional Practicum Exercise Prescription f Personal Trainers SPOR6925 Exercise Prescription 1 Table 4: Credits awarded f the successful completion of the Certificate in Applied Spt and Recreation and the Diploma in Applied Spt and Recreation MIT Unitec Programme Course Bachel of Spt Course Certificate in Applied Spt and Recreation Diploma in Applied Spt and Recreation Spt Pedagogy 1 SPOR5922 Introduction to Coaching Spt Introduction to Spt Management SPOR5920 Introduction to Managing Spt Spt Sociology SPOR5921 Spt, Culture and New Zealand Applied Spt Science Anatomy and Physiology SPOR5928 SPOR5929 Introduction to Spt and Exercise Psychology Human Anatomy f Movement Practicum SPOR6924 Professional Practicum Spt Pedagogy 2 SPOR6920 Coaching Pedagogy 57. Bachel of Spt_Sem 1, 2018 Page 11

12 Assessment Exercise Prescription f Personal Trainers SPOR6925 Exercise Prescription Assessment basis a. All courses are achievement based using the 11 point grading scale accding to Table 5. Table 5: Course Grades Grade Percentage Result A Pass A Pass A Pass B Pass B Pass B Pass C Pass C Pass C Pass D Fail E 0 39 Fail b. Students may be awarded one of the following grades f a course if they meet the criteria described. Table 6: Grade Criteria Grade Meaning Criteria CR Credit Recognition The student has applied f and been awarded a credit recognition from another qualification DEF Deferred The course result has been deferred R Restricted Pass The student has been awarded a restricted pass subject to clause 9.3 of this schedule W Withdrawn If a student withdraws from a course after the 10% date of the course is completed and up to at the 75% date of the course. No credits earned. DNC Did Not Complete A student has either withdrawn after the 75% date of the course has been taught not attempted a compulsy item of assessment within a course. No Credits earned. c. The final grade f a course shall be calculated from the aggregation of all summative assessment activities. d. Final grades f courses which have practical components will be determined by the grade gained in the written component of the summative assessment following successful achievement of all practical assessment. 57. Bachel of Spt_Sem 1, 2018 Page 12

13 7.2 Conditions applying to restricted passes a. Relevant Academic Authity may award a restricted pass in a course which was narrowly failed and where there is ample evidence that marginal failure is compensated by good overall perfmance. b. Restricted passes will not be awarded f prerequisite co-requisite courses. c. Restricted passes will not be awarded f a level 7 course d. A student may decline the award of a restricted pass by notifying the Dean in writing not later than 20 wking days from mailing of the results. Submission / Late submission of assessments 7.3 Submissions and late submission of wk a. Students must submit assignments, and meet due date prescribed requirements, on the date(s) specified. b. The Lecturer and/ relevant Academic Authity will nmally also deduct marks f late submissions with reference to the following Programme s Late Assessment Policy: F a late assignment, 10% of total marks available are deducted per day ( partof), inclusive of weekend days, up to and including 5 days. (Thus, 1 day late = 10% deducted, 2 days late = 20% deducted etc). c. No assignments will be accepted five (5) calendar days after the due date. d. Assignments can be submitted befe due date. Please note that the above section needs to be read in conjunction with the Special Assessment Circumstances section as outlined in the Academic and Programme Management Policy. 7.4 Resits and resubmissions a. Students are eligible f a resubmission of one failed assessment per course. Some assessments, as outlined in course descripts are not eligible f resubmission due to the nature of the assessment. b. Requests f a resubmission must be made in writing to the Course Lecturer and relevant Academic Authity at any time but no later than five (5) days (inclusive of weekends) upon the release of final semester grades. c. In all cases, the iginal marked assessment will accompany resubmitted assessments. If resubmitted wk is not accompanied by the iginal marked assessment, the resubmitted wk will not be marked and the iginal grade will stand. d. Students will be notified of the outcome of their request, the nature of the resubmission and the new submission date (if applicable). e. Any assessment resubmitted resat is entitled to receive a maximum of a C- grade (50%). In all cases the grade achieved on the resubmission will be the grade used in calculating the overall course grade. f. Assessments that are handed in late without pri approval any DNC assessments will not be eligible f resubmission. 57. Bachel of Spt_Sem 1, 2018 Page 13

14 g. Students who are repeating a course may receive assessment mark f a previous assessment they have successfully passed at an earlier attempt if the assessment in the repeated course is the equivalent as the first attempt. a) Request f assessment mark approval f an assessment must be made in writing to the Course Lecturer and relevant Academic Authity no later than five days after the assessment description has been distributed to students. b) Students will be notified of the outcome of their request. If approved the Course Lecturer will outline the outstanding course expectations with the student. c) Assessment mark approvals are subject to the same mark achieved on the previous assessment. h. All requests and outcomes f resubmission will be tracked. Please note that the above section needs to be read in conjunction with the Special Assessment Circumstances guidelines outlined in the Academic Management Policy. 7.5 Assessment Regulations These Assessment Regulations apply to: HSDV 5140 Contempary Issues in Aotearoa New Zealand HSDV 5141 Anatomy and Physiology HSDV 5142 Enquiry and Communication SPOR5931 Human Development f Spts HSDV 5144 Introduction to Practice HSDV 6144 Introduction to Research HSDV 6240 Law and Ethics HSDV 6241 Tauhōkai Waia: Māi Health and Development HSDV 7340 Advanced Research To be eligible to pass these courses, students MUST submit all assessment items Submission and late submission of wk a. Applications f extensions must be made in line with the Special Assessment Circumstances policy. b. Any assessment that is submitted late (and does not have a pri approved extension Special Assessment Circumstance application) will be penalised by a deduction of 10% per day of the student s assignment mark, up to five (5) days, inclusive of weekends. c. No assignments will be accepted five (5) days (inclusive of weekends) after the due date and a student will receive a DNC grade thereafter Resits and resubmissions a. Resits and resubmissions will be defined in the specific course descripts (as below): 1. Students may request a resubmission f one failed assessment per common semester shared course. 57. Bachel of Spt_Sem 1, 2018 Page 14

15 2. Students may only resubmit either assignment 1 2. Where the assignment is an e-ptfolio, students may resubmit only the failed entry(ies). 3. Assessments that are handed in late any DNC assessments will not be eligible f resubmission. 4. Requests f a resubmission must be made in writing within five (5) days (inclusive of weekends) upon students receiving their assessment mark and feedback. 5. Students will be notified of the outcome of their request and new submission date (if applicable). 6. Any assessment resubmitted is entitled to receive a maximum of a C- grade (50%) b. The maximum grade f any resubmission assessment is C- (50%). In all cases the grade achieved on the resubmission will be the grade used in calculating the overall course grade Conditions applying to Restricted Pass a. Relevant Academic Authity may award a "restricted pass" in a Course which was narrowly failed and it considers that marginal failure is compensated by good overall perfmance. b. No me than one restricted pass may be granted to any student f level 5 and level 6 courses. c. Restricted passes will not be awarded f level 7 course/s. d. A student may decline the award of a restricted pass by notifying the Head of Centre in writing no later than 20 wking days from notification of the results. 7.6 Assessment in Te Reo Māi Students wishing to complete assessments using Te Reo Māi may do so as per the Assessment in Te Reo Māi policy. The method of assessment to be used in such circumstances will be approved by the relevant Academic Authity. 8. Transitional Arrangements / Modified Programmes of Study 8.1 Transitional Arrangements These transitional regulations come into fce on 1 January 2009 and shall apply to all students enrolled in the various versions of the programme pri to The transition arrangements will expire ten years after the introduction of the credit value change to each programme Relevant Academic Authity may award unspecified credit to a maximum of 6 credits to students who incur a credit deficit where such an award would enable them to complete their programme during the transition period Relevant Academic Authity may authise personal programmes of study to ensure that students are not disadvantaged during the transition period. 57. Bachel of Spt_Sem 1, 2018 Page 15

16 8.1.5 Students who have successfully completed 120 credits (at level 5 only) of the Bachel of Spt programme will be required to complete the following programme of study at level 6 and 7 f each of the respective majs. Table 7: Bachel of Spt (Coaching) SPOR 6920 Coaching Pedagogy 15 SPOR5622 SPOR 5922 SPOR 6925 Exercise Prescription 1 15 SPOR5929 SPOR 6927 Skill Acquisition 15 SPOR 5622 SPOR 5922 SPOR 6929 Exercise Physiology 15 SPOR 5940 SPOR 6931 Spt Organisation 15 SPOR 6937 Spt Biomechanics 15 SPOR 7914 Team Leadership 15 3 Level 6 SPOR 7917 Athlete Identity and Well-being 15 3 Level 6 SPOR 7918 Advanced Coaching Studies 30 SPOR 6620 SPOR 6920 Plus 90 Credits from the following (15 me of which must be at level 7) SPOR5918 Active Leisure 15 SPOR 5933 Perfmance Skills f Spt 15 SPOR 6921 Physical Education 1 15 SPOR 5631 SPOR 5931 SPOR 6922 Outdo Education 15 3 level 5 courses SPOR 6923 Applied Spt and Exercise Nutrition 15 SPOR 5538 SPOR 5938 SPOR 6924 Professional Practicum 15 Application Required SPOR 6926 Physical Activity Programmes 15 SPOR 6928 Applied Spt and Exercise Psychology 15 SPOR 5628 SPOR 5928 SPOR 6930 Spt Injuries Bachel of Spt_Sem 1, 2018 Page 16

17 SPOR 6933 Spt and the Law 15 SPOR 6934 Spt Facility Management 15 SPOR 6939 Applied Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 6940 Kaupapa Mai Principles through Spt 15 SPOR 7916 Strategic Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 7920 Physical Education 2 15 SPOR 6421 SPOR 6921 SPOR 7921 Exercise Prescription 2 15 SPOR 6621 and SPOR6629 SPOR 6925 and SPOR 6929 SPOR 7922 Physical Education Practice 15 3 Level 6 SPOR 7923 Health Education 15 3 Level 6 SPOR 7924 Wk Based Co-Op Practicum 15 Application Required SPOR 7926 Adapted Physical Activity 15 3 Level 6 SPOR 7927 Negotiated Study 15 Application Required SPOR 7931 Strategic Spt Management 15 SPOR 7933 Spt Event Management 15 SPOR 6631 SPOR 6931 Table 8: Bachel of Spt (Management) SPOR 6931 Spt Organisation 15 SPOR 6933 Spt and the Law 15 SPOR 6934 Spt Facility Management Bachel of Spt_Sem 1, 2018 Page 17

18 SPOR 6939 Applied Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 7914 Team Leadership 15 3 Level 6 SPOR 7916 Strategic Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 7931 Strategic Spt Management 15 SPOR 7933 Spt Event Management 15 SPOR 6631 SPOR 6931 Plus 120 Credits from the following (15 me of which must be at level 7) SPOR 5918 Active Leisure 15 SPOR 5933 Perfmance Skills f Spt 15 SPOR 6920 Coaching Pedagogy 15 SPOR5622 SPOR 5922 SPOR 6921 Physical Education 1 15 SPOR 5631 Or SPOR 5931 SPOR 6922 Outdo Education 15 3 level 5 courses SPOR 6923 Applied Spt and Exercise Nutrition 15 SPOR 5538 SPOR 5938 SPOR 6924 Professional Practicum 15 Application Required SPOR 6925 Exercise Prescription 1 15 SPOR 6926 Physical Activity Programmes 15 SPOR 6927 Skill Acquisition 15 SPOR 5622 SPOR 5922 SPOR 6928 Applied Spt and Exercise Psychology 15 SPOR 5628 SPOR 5928 SPOR 6929 Exercise Physiology 15 SPOR 6930 Spt Injuries 15 SPOR 6937 Spt Biomechanics 15 SPOR 6940 Kaupapa Mai Principles through Spt 15 SPOR 7917 Athlete Identity and Well-being 15 3 Level Bachel of Spt_Sem 1, 2018 Page 18

19 SPOR 7918 Advanced Coaching Studies 30 SPOR 6620 SPOR 6920 SPOR 7920 Physical Education 2 15 SPOR 6421 SPOR 6921 SPOR 7921 Exercise Prescription 2 15 SPOR 6621 and SPOR6629 SPOR6925 and SPOR 6929 SPOR 7922 Physical Education Practice 15 3 Level 6 SPOR 7923 Health Education 15 3 Level 6 SPOR 7924 Wk Based Co-Op Practicum 15 Application Required SPOR 7926 Adapted Physical Activity 15 3 Level 6 SPOR 7927 Negotiated Study 15 Application Required Table 9: Bachel of Spt (Physical Education) SPOR 6925 Exercise Prescription 1 15 SPOR 6921 Physical Education 1 15 SPOR 5631 Or SPOR 5931 SPOR 6927 Skill Acquisition 15 SPOR 5622 SPOR 5922 SPOR 6931 Spt Organisation 15 SPOR 6937 Spt Biomechanics 15 SPOR 7914 Team Leadership 15 3 Level 6 SPOR 7920 Physical Education 2 15 SPOR 6421 SPOR 6921 SPOR 7922 Physical Education Practice 15 3 Level 6 SPOR 7923 Health Education 15 3 Level 6 SPOR 7926 Adapted Physical Activity 15 3 Level 6 Plus 90 Credits from the following SPOR 5918 Active Leisure 15 SPOR 5933 Perfmance Skills f Spt 15 SPOR 6920 Coaching Pedagogy 15 SPOR5622 SPOR 5922 SPOR 6922 Outdo Education 15 3 level 5 courses 57. Bachel of Spt_Sem 1, 2018 Page 19

20 SPOR 6923 Applied Spt and Exercise Nutrition 15 SPOR 5538 SPOR 5938 SPOR 6924 Professional Practicum 15 Application Required SPOR 6926 Physical Activity Programmes 15 SPOR 6928 Applied Spt and Exercise Psychology 15 SPOR 5628 SPOR 5928 SPOR 6929 Exercise Physiology 15 SPOR 6930 Spt Injuries 15 SPOR 6933 Spt and the Law 15 SPOR 6934 Spt Facility Management 15 SPOR 6939 Applied Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 6940 Kaupapa Mai Principles through Spt 15 SPOR 7916 Strategic Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 7917 Athlete Identity and Well-being 15 3 Level 6 SPOR 7918 Advanced Coaching Studies 30 SPOR 6620 SPOR 6920 SPOR 7921 Exercise Prescription 2 15 SPOR 6621 and SPOR 6629 SPOR 6925 and SPOR 6929 SPOR 7924 Wk Based Co-Op Practicum 15 Application Required SPOR 7927 Negotiated Study 15 Application Required SPOR 7931 Strategic Spt Management 15 SPOR 7933 Spt Event Management 15 SPOR 6631 SPOR Bachel of Spt_Sem 1, 2018 Page 20

21 8.1.6 Students who have successfully completed 120 credits at level 5 and 120 credits at level 6 including all of the level 5 and 6 compulsy courses will be required to complete the following programme of study. Table 10: Bachel of Spt (Coaching) SPOR 7914 Team Leadership 15 3 Level 6 SPOR 7917 Athlete Identity and Well-being 15 3 Level 6 SPOR 7918 Advanced Coaching Studies 30 SPOR 6620 SPOR 6920 Plus 90 Credits from the following (15 me of which must be at level 7) SPOR 5631 SPOR 6921 Physical Education 1 15 SPOR 5931 SPOR 6922 Outdo Education 15 3 level 5 courses SPOR 6923 Applied Spt and Exercise Nutrition 15 SPOR 5538 SPOR 5938 SPOR 6924 Professional Practicum 15 Application Required SPOR 6926 Physical Activity Programmes 15 SPOR 6928 Applied Spt and Exercise Psychology 15 SPOR 5628 SPOR 5928 SPOR 6930 Spt Injuries 15 SPOR 6933 Spt and the Law 15 SPOR 6934 Spt Facility Management 15 SPOR 6939 Applied Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR6940 Kaupapa Mai Principles through Spt 15 SPOR 7916 Strategic Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 7920 Physical Education 2 15 SPOR 6421 SPOR Bachel of Spt_Sem 1, 2018 Page 21

22 SPOR 7921 Exercise Prescription 2 15 SPOR 6621 and SPOR 6629 SPOR 6925 and SPOR 6929 SPOR 7922 Physical Education Practice 15 3 Level 6 SPOR 7923 Health Education 15 3 Level 6 SPOR 7924 Wk Based Co-Op Practicum 15 Application Required SPOR 7926 Adapted Physical Activity 15 3 Level 6 SPOR 7927 Negotiated Study 15 Application Required SPOR 7931 Strategic Spt Management 15 SPOR 7933 Spt Event Management 15 SPOR 6631 SPOR 6931 Table 11: Bachel of Spt (Management) SPOR 7914 Team Leadership 15 3 Level 6 SPOR 7916 Strategic Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 7931 Strategic Spt Management 15 SPOR 7933 Spt Event Management 15 SPOR 6631 SPOR 6931 Plus 120 Credits from the following (15 me of which must be at level 7) SPOR5622 SPOR 6920 Coaching Pedagogy 15 SPOR 5922 SPOR 6921 Physical Education 1 15 SPOR 5631 SPOR 5931 SPOR 6922 Outdo Education 15 3 level 5 courses SPOR 6923 Applied Spt and Exercise Nutrition 15 SPOR 5538 SPOR 5938 SPOR 6924 Professional Practicum 15 Application Required SPOR 6925 Exercise Prescription 1 15 SPOR 6926 Physical Activity Programmes 15 SPOR 6927 Skill Acquisition 15 SPOR 5622 SPOR Bachel of Spt_Sem 1, 2018 Page 22

23 SPOR 6928 Applied Spt and Exercise Psychology 15 SPOR 5628 SPOR 5928 SPOR 6929 Exercise Physiology 15 SPOR 6930 Spt Injuries 15 SPOR 6937 Spt Biomechanics 15 SPOR 6940 Kaupapa Mai Principles through Spt 15 SPOR 7917 Athlete Identity and Well-being 15 3 Level 6 SPOR 7918 Advanced Coaching Studies 30 SPOR 6620 SPOR 6920 SPOR 7920 Physical Education 2 15 SPOR 6421 SPOR 6921 SPOR 7921 Exercise Prescription 2 15 SPOR 6621 and SPOR6629 SPOR 6925 and SPOR 6929 SPOR 7922 Physical Education Practice 15 3 Level 6 SPOR 7923 Health Education 15 3 Level 6 SPOR 7924 Wk Based Co-Op Practicum 15 Application Required SPOR 7926 Adapted Physical Activity 15 3 Level 6 SPOR 7927 Negotiated Study 15 Application Required Table 12: Bachel of Spt (Physical Education) SPOR 7914 Team Leadership 15 3 Level 6 SPOR 7920 Physical Education 2 15 SPOR 6421 SPOR 6921 SPOR 7922 Physical Education Practice 15 3 Level 6 SPOR 7923 Health Education 15 3 Level 6 SPOR 7926 Adapted Physical Activity 15 3 Level 6 Plus 90 Credits from the following SPOR 6920 Coaching Pedagogy 15 SPOR5622 SPOR 5922 SPOR 6922 Outdo Education 15 3 level 5 courses SPOR 6923 Applied Spt and Exercise Nutrition 15 SPOR 5538 SPOR 5938 SPOR 6924 Professional Practicum 15 Application Required 57. Bachel of Spt_Sem 1, 2018 Page 23

24 SPOR 6926 Physical Activity Programmes 15 SPOR 6928 Applied Spt and Exercise Psychology 15 SPOR 6929 Exercise Physiology 15 SPOR 6930 Spt Injuries 15 SPOR 6933 Spt and the Law 15 SPOR 6934 Spt Facility Management 15 SPOR 6939 Applied Spt Marketing 15 SPOR 5628 SPOR 5928 SPOR 5632 SPOR 5932 SPOR 6940 Kaupapa Mai Principles through Spt 15 SPOR 7916 Strategic Spt Marketing 15 SPOR 5632 SPOR 5932 SPOR 7917 Athlete Identity and Well-being 15 3 Level 6 SPOR 7918 Advanced Coaching Studies 30 SPOR 7921 Exercise Prescription 2 15 SPOR 6620 SPOR 6920 SPOR 6621 and SPOR 6629 SPOR 6925 and SPOR 6929 SPOR 7924 Wk Based Co-Op Practicum 15 Application Required SPOR 7927 Negotiated Study 15 Application Required SPOR 7931 Strategic Spt Management 15 SPOR 7933 Spt Event Management 15 SPOR 6631 SPOR 6931 Students who need to repeat complete individual courses that have been deleted, that have been modified because of the updated 2009 programme, will be dealt with by the relevant Academic Authity on a case-by-case basis. 8.2 Transitional Arrangements effective from Semester 1, Bachel of Spt_Sem 1, 2018 Page 24

25 Below is a chart mapping out some of the possible transitional arrangements f those students who may not follow a traditional pathway i.e. failed a level 5 compulsy course, part time students and those students who started in the Bachel of Spt in Semester 2, Student Scenario Effective Semester 1, 2014 F students who started in the Bachel of Spt in Semester F students who started in the Bachel of Spt in Semester and do not successfully complete Introduction to Managing Spt Enrolment Semester is: SPOR 5921 Spt, Culture and New Zealand SPOR 5922 Introduction to Coaching Spt SPOR 5928 Introduction to Spt and Exercise Psychology SPOR 5932 Introduction to Marketing Spt Enrolment f Semester is: HSDV 5142 Enquiry and Communication SPOR 5921 Spt, Culture and New Zealand SPOR 5922 Introduction to Coaching Spt SPOR 5928 Introduction to Spt and Exercise Psychology Will enrol in SPOR 5939 Introduction to Marketing and Management in Semester F students who are part time those who have not successfully completed a compulsy level 5 course (as listed below): SPOR 5921 Spt, Culture and New Zealand SPOR 5922 Introduction to Coaching Spt SPOR 5928 Introduction to Spt and Exercise Psychology SPOR 5932 Introduction to Marketing Spt Introduction to Managing Spt Human Anatomy f Movement SPOR 5931 Human Development f Spt SPOR 5938 Introduction to Spt and Exercise Nutrition Enrol in SPOR 5921 in Semester Enrol in SPOR 5922 in Semester Enrol in SPOR 5928 in Semester SPOR 5940 in Semester Enrol in SPOR 5932 in Semester Enrol in SPOR 5939 in Semester Enrol in in Semester Enrol in HSDV 5143 in Semester Enrol in SPOR 5938 in Semester SPOR 5940 in Semester Any students who do not fit into any of the scenarios above, will be dealt with on a case by case basis by the relevant Academic Authity. 8.3 Transitional Arrangements effective from Semester 1, 2015 Below is a chart mapping out some of the possible transitional arrangements f those students who may not follow a traditional pathway (i.e failed a course and/ part time students). 57. Bachel of Spt_Sem 1, 2018 Page 25

26 Student Scenario Effective Semester 1, 2015 We don t fesee any issues f students who begin the programme in 2015; however students that return to study in Semester 1, 2015 may require individual transition arrangements depending on the courses they have previously taken. Any students who do not fit into any of the scenarios above, will be dealt with on a case by case basis. 8.4 Restriction Table Students who have successfully completed the courses listed in Table 13 (Column A) cannot enrol in its cresponding course in Column B. Table 13: Course Details f Transitional Students Course Number Column A Has a restriction of course Column B SPOR 5518 SPOR 5918 SPOR 5538 SPOR 5938 SPOR 5621 SPOR 5921 SPOR 5622 SPOR 5922 SPOR 5628 SPOR 5928 SPOR 5631 SPOR 5931 SPOR 5632 SPOR 5932 SPOR 5633 SPOR 5933 SPOR 6616 SPOR 6916 SPOR 6422 SPOR 6922 SPOR 6421 SPOR 6921 SPOR 6528 SPOR 6928 SPOR 6529 SPOR 6926 SPOR 6620 SPOR 6920 SPOR 6621 SPOR 6925 SPOR 6622 SPOR 6923 SPOR 6624 SPOR 6924 SPOR 6627 SPOR 6927 SPOR 6629 SPOR 6929 SPOR 6630 SPOR 6930 SPOR 6631 SPOR 6931 SPOR 6633 SPOR 6933 SPOR 6634 SPOR Bachel of Spt_Sem 1, 2018 Page 26

27 SPOR 6637 SPOR 6937 SPOR 6639 SPOR 6939 SPOR 6921 SPOR 6421 SPOR 6936 SPOR 6926 SPOR 7421 SPOR 7920 SPOR 7422 SPOR 7922 SPOR 7423 SPOR 7923 SPOR 7424 SPOR 7926 SPOR 7614 SPOR 7914 SPOR 7616 SPOR 7916 SPOR 7617 SPOR 7917 SPOR 7619 SPOR 7618 SPOR 7918 SPOR 7621 SPOR 7921 SPOR 7624 SPOR 7924 SPOR 7627 SPOR 7927 SPOR 7631 SPOR 7931 SPOR 7633 SPOR Students studying at Beijing University of S pts This section applies to students studying at Beijing University of Spts (BUS) who wish to be awarded the Unitec Bachel of Spt (Management) degree. To be eligible to join this programme students must have met the entry requirements established by BUS and published by the University. Students who have successfully completed the courses listed in Table 15 may be awarded a maximum of 75 credits, made up of 60 cross credits at level 5 and 15 cross credits at level 6 which they may apply towards the completion of the Unitec Bachel of Spt (Management) degree. Table 14: Beijing University of Spts courses and the Unitec Bachel of Spt (Management) degree cross credits awarded Course Title (BUS) Course Title (Unitec) Credits Principles of Management SPOR5920 AND Introduction to Managing Spt Spts Management Introduction 15 Spts: An Introduction AND SPOR5921 Spts Sociology Spt, Culture and New Zealand 15 Marketing SPOR5932 Introduction to Marketing Spt 15 Spts (Football) AND SPOR5933 Spts (Gymnastics) AND Perfmance Skills f Spt Spts 15 Economic Law AND SPOR Bachel of Spt_Sem 1, 2018 Page 27

28 Course Title (BUS) Course Title (Unitec) Credits Physical Education Law Spt and the Law In der to complete the degree, students must complete the following: 1. All the compulsy courses listed in bold in Table 2b of these regulations excluding SPOR5931 Human Development f Spt and SPOR5929 Human Anatomy f Movement as this is f management majs only. 2. BUS courses (e.g. appropriate Biological Sciences papers from the Human Kinesiology and Science College, appropriate Spts Coaching papers from the Spts College, and appropriate Physical Education papers from the Education College) wth 75 credits. Table 15: Credit breakdown f Beijing University of Spt students Cross Credits Bachel of Spt (management maj) courses (specified credits) 75 BUS courses (unspecified credits) 75 Bachel of Spt (management maj) compulsy courses 150 Bachel of Spt (management maj) elective courses 60 TOTAL CREDITS 360 Students who successfully complete the Bachel of Spt (management) degree may choose to attend either the BUS Unitec graduation ceremony. Table 16: of study f Beijing University of Spt students Compulsy SPOR5922 SPOR5928 SPOR5938 SPOR6931 SPOR6934 SPOR6939 SPOR7914 SPOR7916 SPOR7931 Introduction to Coaching Spt Introduction to Spt and Exercise Psychology Introduction to Spt and Exercise Nutrition Spt Organisation Spt Facility Management Applied Spt Marketing Team Leadership Strategic Spt Marketing Strategic Spt Management SPOR7933 Spt Event Management Elective SPOR6920 Coaching Pedagogy SPOR6921 Physical Education 1 SPOR6922 SPOR6923 SPOR6924 Outdo Education Applied Spt and Exercise Nutrition Professional Practicum SPOR6925 Exercise Prescription 1 SPOR6926 Physical Activity Programmes 57. Bachel of Spt_Sem 1, 2018 Page 28

29 SPOR6927 SPOR6928 SPOR6929 SPOR6930 SPOR6937 SPOR7917 SPOR7918 Skill Acquisition Applied Spt and Exercise Psychology Exercise Physiology Spt Injuries Spt Biomechanics Athlete Identity and Well-being Advanced Coaching Studies SPOR7920 Physical Education 2 SPOR7921 Exercise Prescription 2 SPOR7922 SPOR7923 SPOR7924 SPOR7926 SPOR7927 Physical Education Practice Health Education Wk Based Co-Op Practicum Adapted Physical Activity Negotiated Study 10. Commencement These regulations came into fce Semester 1, Bachel of Spt_Sem 1, 2018 Page 29

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015.

This qualification has been reviewed. The last date to meet the requirements is 31 December 2015. NZQF NQ Ref 0915 Version 6 Page 1 of 11 National Certificate in Hospitality (Specialist Food and Beverage Service) (Level 4) with strands in Advanced Food Service, Advanced Beverage Service, Advanced Wine

More information

WACS culinary certification scheme

WACS culinary certification scheme WACS culinary certification scheme About this document This document provides an overview of the requirements that applicants need to meet in order to achieve the WACS Certified Chef de Cuisine professional

More information

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE

Candidate Agreement. The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE The American Wine School (AWS) WSET Level 4 Diploma in Wines & Spirits Program PURPOSE Candidate Agreement The purpose of this agreement is to ensure that all WSET Level 4 Diploma in Wines & Spirits candidates

More information

COURT OF MASTER SOMMELIERS OCEANIA

COURT OF MASTER SOMMELIERS OCEANIA COURT OF MASTER SOMMELIERS OCEANIA 2019 ENROLMENT INFORMATION W W W. C O U R T O F M A S T E R S O M M E L I E R S. O R G INTRODUCTORY SOMMELIER CERTIFICATE There are four levels of professional certification

More information

Gateway Unit Standards and Resources

Gateway Unit Standards and Resources Gateway Unit Standards and In order that meets its industry stakeholder obligations, sets out the approved list of unit standards that can be used by Gateway schools. In doing so, schools must still ensure

More information

WORLDCHEFS GLOBAL CULINARY CERTIFICATION

WORLDCHEFS GLOBAL CULINARY CERTIFICATION WORLDCHEFS GLOBAL CULINARY CERTIFICATION About this document This document provides an overview of the requirements for the Worldchefs Certified Chef de Partie professional title. It must be used together

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment

Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S And by Appointment FSS1063 BAKING (446575) PROFESSOR INFORMATION Chef Bouman chef.bouman@fscj.edu Office Hours: Hours Days Campus Room Phone 3-7 Tuesday Downtown Campus C 106S 633-8120 And by Appointment COURSE DESCRIPTION

More information

LEAN PRODUCTION FOR WINERIES PROGRAM

LEAN PRODUCTION FOR WINERIES PROGRAM LEAN PRODUCTION FOR WINERIES PROGRAM 2015-16 An Initiative of the Office of Green Industries SA Industry Program and the South Australian Wine Industry Association, in association with Wine Australia South

More information

Anaphylaxis Policy RATIONALE

Anaphylaxis Policy RATIONALE Anaphylaxis Policy Glowrey Catholic Primary School acknowledges the School s responsibility to develop and maintain an Anaphylaxis Management Policy. in accordance to and complying fully with Ministerial

More information

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis

CERTIFICATE PROGRAMS VITICULTURE AND WINERY TECHNOLOGY VWT 130 General Viticulture VWT 172 Laboratory Analysis Napa Valley College 2277 Napa-Vallejo Highway, Napa, CA. 94558 VITICULTURE AND WINERY TECHNOLOGY Dr. Stephen J. Krebs, Program Coordinator, (707) 253-3259, skrebs@napavalley.edu Bryan Avila, Winery Technology

More information

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session

-SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION. -Module Number Session -SQA- SCOTTISH QUALIFICATIONS AUTHORITY NATIONAL CERTIFICATE MODULE: UNIT SPECIFICATION GENERAL INFORMATION -Module Number- 3230006 -Session-1996-97 -Superclass- NE -Title- CAKE DECORATION: ADVANCED ROYAL

More information

PRIVATE DINING & EVENTS TOM S KITCHEN ST KATHARINE DOCKS

PRIVATE DINING & EVENTS TOM S KITCHEN ST KATHARINE DOCKS PRIVATE DINING & EVENTS TOM S KITCHEN ST KATHARINE DOCKS Tom s Kitchen St Katharine Docks offers a range of beautiful areas that are available f private and semi-private hire, accommodating up to 60 guests

More information

VITICULTURE AND ENOLOGY

VITICULTURE AND ENOLOGY VITICULTURE AND ENOLOGY Class L-25: Agricultural and Forest Science and Technology http://www.enol.unimi.it/ DIRECTOR OF THE BACHELOR S PROGRAMME Prof. Attilio Scienza Department of Crop Production Tree

More information

Lithgow Produce Markets

Lithgow Produce Markets Lithgow Produce Markets Market objectives Lithgow Produce Markets have been established to achieve the following outcomes: Provide access to quality local and regional produce Provide local and regional

More information

Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF)

Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Specification Highfield Level 2 Award in Food Allergen Awareness and Control in Catering (RQF) Qualification Number: 603/1396/1 Version 1.1 May 2017 Copyright 2017. HABC Ltd. All rights reserved

More information

2014 High School Graduates Christian Academy of Madison

2014 High School Graduates Christian Academy of Madison Going (within a year of high school graduation) High School Graduates Enrolling in Breakdown High School Diploma Type # of HS Graduates # Enrolled in % Enrolled in Honors *** *** *** Core 40 *** *** ***

More information

WSET Level 1 Award in Wines. wsetglobal.com. Specification

WSET Level 1 Award in Wines. wsetglobal.com. Specification WSET Level 1 Award in Wines wsetglobal.com Specification Specification WSET Level 1 Award in Wines wsetglobal.com Wine & Spirit Education Trust 39 45 Bermondsey Street, London SE1 3XF wset@wsetglobal.com

More information

Medical Conditions Policy

Medical Conditions Policy Medical Conditions Policy Background: Anaphylaxis is a severe, life-threatening allergic reaction. Up to two per cent of the general population and up to 5 percent of young children (0-5yrs) are at risk.

More information

Unit title: Fermented Patisserie Products (SCQF level 7)

Unit title: Fermented Patisserie Products (SCQF level 7) Higher National Unit specification General information Unit code: DL3F 34 Superclass: NE Publication date: August 2015 Source: Scottish Qualifications Authority Version: 02 Unit purpose This Unit is designed

More information

St. Agnes Catholic Primary School Highett Anaphylaxis Policy

St. Agnes Catholic Primary School Highett Anaphylaxis Policy 1. Introduction St. Agnes Catholic Primary School Highett Anaphylaxis Policy This policy has been prepared to assist in preventing life threatening anaphylaxis and is based on advice from the Australasian

More information

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation.

Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Kitchen Operations IV Aim Develop the skills and knowledge to use a range of cookery methods to prepare menu items for the kitchen of a hospitality or catering operation. Prerequisites This block is a

More information

2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS

2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS 2018 CONVENTION & TRADE SHOW CALL FOR POSTERS & ORAL PRESENTATIONS ABOUT WINEGROWERS CONVENTION The Washington Winegrowers Association is the place for the wine and grape industry to network and learn,

More information

POLICY: ANAPHYLAXIS MANAGEMENT

POLICY: ANAPHYLAXIS MANAGEMENT 1. STATEMENT OF BELIEF: Drouin Secondary College believes that the safety and wellbeing of children who are at risk of anaphylaxis is a whole-of-community responsibility. We are committed to: providing,

More information

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory

THE DORCHESTER JOB DESCRIPTION. DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory THE DORCHESTER JOB DESCRIPTION JOB TITLE: Banqueting Sommelier JOB CODE: DATE: October 2013 DEPARTMENT: Event Operations F&B JOB GRADE: Supervisory REPORTS TO: Event Operations Manager / Director of F&B

More information

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION

EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE SPECIALTY COFFEE ASSOCIATION EDUCATION SPECIALTY COFFEE ASSOCIATION EDUCATION PROMOTING EXCELLENCE IN SPECIALTY COFFEE The Specialty Coffee Association (SCA) is a non-profit organization that represents thousands of coffee professionals,

More information

MISSION POINT LIGHTHOUSE FRIENDS 2018 WINE LABEL ART COMPETITION ANNOUNCEMENT

MISSION POINT LIGHTHOUSE FRIENDS 2018 WINE LABEL ART COMPETITION ANNOUNCEMENT ANNOUNCEMENT THE MISSION POINT LIGHTHOUSE FRIENDS, in conjunction with BOWERS HARBOR VINEYARDS, is sponsoring a competition to design the bottle label of the first ever Mission Point Lighthouse Wine. After

More information

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions

Is Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions 9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits

More information

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production I CULN0130. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production I CULN0130 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: PREREQUISITES:

More information

Restaurant Management

Restaurant Management The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment

More information

Allergies and Intolerances Policy

Allergies and Intolerances Policy Allergies and Intolerances Policy 2016 2018 This policy should be read in conjunction with the following documents: Policy for SEND/Additional Needs Safeguarding & Child Protection Policy Keeping Children

More information

2013 BOC Visa Card Hong Kong Disneyland Special Offers Terms and Conditions

2013 BOC Visa Card Hong Kong Disneyland Special Offers Terms and Conditions 2013 BOC Visa Card Hong Kong Disneyland Special Offers Terms and Conditions General Terms and Conditions 1. Unless otherwise stated, BOC Visa Card Hong Kong Disneyland Special Offers (the Offers ) are

More information

NZQA registered unit standard version 1 Page 1 of 5

NZQA registered unit standard version 1 Page 1 of 5 Page 1 of 5 Title Demonstrate knowledge of science and technology for the production of pastry products using manual methods Level 4 Credits 14 Purpose This unit standard is for people working or intending

More information

NC PROFESSIONAL COOKERY

NC PROFESSIONAL COOKERY NC PROFESSIONAL COOKERY (SAQA ID 14111 - LEVEL 4) Overview This qualification has been developed for professionals in the food preparation industry (hospitality). It brings together elements of food and

More information

ANAPHYLAXIS - Risk minimisation procedures

ANAPHYLAXIS - Risk minimisation procedures ANAPHYLAXIS - Risk minimisation procedures The following procedures should be developed in consultation with the parents/guardians of children in the service who have been diagnosed as at risk of anaphylaxis,

More information

FDQ - Qualification Purpose and Structure. Review number FDQ EQF. approval. Level. date number (QN) Qualification. Wales Number.

FDQ - Qualification Purpose and Structure. Review number FDQ EQF. approval. Level. date number (QN) Qualification. Wales Number. FDQ - Qualification Purpose and Structure FDQ Qualification title Qualification EQF Review number approval Level date number (QN) Qualification Wales Number 322-152 FDQ Level 3 Diploma in Professional

More information

HRTM Food and Beverage Management ( version L )

HRTM Food and Beverage Management ( version L ) HRTM 116 - Food and Beverage Management ( version 213L ) Course Title Course Development Learning Support Food and Beverage Management Course Description Standard No Provides students with a study of food

More information

confidence for front line staff Specification for the WSET Level 1 Certificate Foundation in Wines ISSUE SEVEN JUNE 2010

confidence for front line staff Specification for the WSET Level 1 Certificate Foundation in Wines  ISSUE SEVEN JUNE 2010 confidence for front line staff Specification for the WSET Level 1 Foundation Certificate in Wines ISSUE SEVEN JUNE 2010 www.wsetglobal.com The WSET Level 1 Certificate in Wines This specification contains

More information

3. Permit hotels/resorts with a liquor primary to provide a free alcoholic drink to guests in the lobby/reception area at check-in

3. Permit hotels/resorts with a liquor primary to provide a free alcoholic drink to guests in the lobby/reception area at check-in Date: October 20, 2016 To: Re: All LCLB Staff All licensees All industry associations All local government, First Nations and police agencies Liquor primary licence policy changes Please note: These policy

More information

CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301

CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 CAKE BAKING AND PRODUCTION(PSTR 1302) Credit: 3:2:4 Prerequisite/Co-requisite: CHEF 1305, RSTO 1301 Course Description Instruction in all aspects of Baking procedures, including yeast-made products, cakes,

More information

VIN 147 Introduction to Fruit Wine Production

VIN 147 Introduction to Fruit Wine Production VIN 147 Introduction to Fruit Wine Production Date: September 3 - November 22, 2013 Semester: Fall 2013 Course Name: Intro to Fruit Wine Production Course Credit: 2 Hours Course No.: VIN 147 Room: Online

More information

MOHAMED SATHAK COLLEGE OF ARTS & SCIENCE, SHOLINGANALLUR,CHENNAI

MOHAMED SATHAK COLLEGE OF ARTS & SCIENCE, SHOLINGANALLUR,CHENNAI MOHAMED SATHAK COLLEGE OF ARTS & SCIENCE, SHOLINGANALLUR,CHENNAI-600119 Department of Hotel & Catering Management Department Profile Department of Hotel & Catering Management was Established in the year

More information

confidence for front line staff Specification for the WSET Level 1 Award Specification in Wines ISSUE 9.1

confidence for front line staff Specification for the WSET Level 1 Award Specification in Wines  ISSUE 9.1 confidence for front line staff Specification for the WSET Level 1 Award Specification in Wines ISSUE 9.1 www.wsetglobal.com The WSET Level 1 Award in Wines This specification contains necessary information

More information

MacKillop Catholic College Allergy Awareness and Management Policy

MacKillop Catholic College Allergy Awareness and Management Policy MacKillop Catholic College Allergy Awareness and Management Policy Overview This policy is concerned with a whole school approach to the health care management of those members of the school community

More information

SCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION

SCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION SCIENTIFIC COMMITTEE Stevie Kim Managing Director of Vinitaly International Ian D Agata - VIA Scientific Director INTRODUCTION Vinitaly International Academy (VIA) is the first certification available

More information

FDQ - Qualification Purpose and Structure. EQF Level. Review date. FDQ number. approval number (QN) Qualification. Wales number 600/6864/4

FDQ - Qualification Purpose and Structure. EQF Level. Review date. FDQ number. approval number (QN) Qualification. Wales number 600/6864/4 FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-150 FDQ Level 2 Certificate in Professional

More information

Introduction. This paper elaborates on three sections of the Biosecurity Promulgation 2008 namely the:

Introduction. This paper elaborates on three sections of the Biosecurity Promulgation 2008 namely the: Introduction Biosecurity Promulgation 2008 is an act that has adopted strategic and integrated approach which prevents the entry of animal and plant pests and diseases into the Fiji Islands, controls their

More information

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus

SYLLABUS. Departmental Syllabus. Food Production II CULN0140. Departmental Syllabus. Departmental Syllabus. Departmental Syllabus DATE OF LAST REVIEW: 02/2013 CIP CODE: 12.0505 SYLLABUS SEMESTER: COURSE TITLE: COURSE NUMBER: Food Production II CULN0140 CREDIT HOURS: 4 INSTRUCTOR: OFFICE LOCATION: OFFICE HOURS: TELEPHONE: EMAIL: KCKCC

More information

Winery Retail Store Information Guide

Winery Retail Store Information Guide Alcohol and Gaming Commission of Ontario Winery Retail Store Information Guide JULY 2018 3168E (2018/07) Alcohol and Gaming Commission of Ontario 90 Sheppard Avenue East Suite 200 Toronto ON M2N 0A4 Fax:

More information

Standard Terms and Conditions of Use for the Club 5C Programme of Relais & Châteaux

Standard Terms and Conditions of Use for the Club 5C Programme of Relais & Châteaux Standard Terms and Conditions of Use for the Club 5C Programme of Relais & Châteaux 1 OBJECT OF THE PROGRAMME 1.1 The Club 5C Programme is a recognition Programme established by the Relais & Châteaux Association,

More information

Tuition and Fees Schedule Tuition and Fees are set on an annual basis. The Tuition and Fees Schedule will be published in March 2018.

Tuition and Fees Schedule Tuition and Fees are set on an annual basis. The Tuition and Fees Schedule will be published in March 2018. 07-8 and s Schedule and s are set on an annual basis. The 08-9 and s Schedule will be published in March 08. Academic Upgrading Programs Academic Upgrading (Based on three 5-credit courses) Foundations

More information

Certificate III in Hospitality. Patisserie THH31602

Certificate III in Hospitality. Patisserie THH31602 Certificate III in Hospitality Aim Develop the skills and knowledge required by patissiers in hospitality establishments to prepare and produce a variety of high-quality deserts and bakery products. Prerequisites

More information

Partnerships between schools and parents are important in ensuring that certain foods or items are kept away from the student while at school.

Partnerships between schools and parents are important in ensuring that certain foods or items are kept away from the student while at school. Anaphylaxis Policy CONTEXT Anaphylaxis is a severe, rapidly progressive allergic reaction that is life threatening. The most common allergens for school-aged children are peanuts, eggs, tree nuts (e.g.

More information

Directions for Menu Worksheet ***Updated 9/2/2014 for SY *** General Information:

Directions for Menu Worksheet ***Updated 9/2/2014 for SY *** General Information: Directions for Menu Worksheet ***Updated 9/2/2014 for SY 2014-15*** Welcome to the FNS Menu Worksheet, a tool designed to assist School Food Authorities (SFAs) in demonstrating that each of the menus meets

More information

Competition Brief. Competition title and level Advanced Patisserie and Confectionery

Competition Brief. Competition title and level Advanced Patisserie and Confectionery Competition Brief Competition title and level Advanced Patisserie and Confectionery Entry requirements Competitors must be working towards a level 3 qualification in Patisserie and Confectionery or equivalent.

More information

Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation

Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Amendment 0: January 2000 Page: 1 V I S C New Zealand Subject: Industry Standard for a HACCP Plan, HACCP Competency Requirements and HACCP Implementation Reference Nos: VISC 1 Date issued: 27 January 2000

More information

COMMITTEE ON COMMODITY PROBLEMS

COMMITTEE ON COMMODITY PROBLEMS August 2011 CCP:TE CRS/1 E COMMITTEE ON COMMODITY PROBLEMS INTERGOVERNMENTAL GROUP ON TEA Twentieth Session Colombo, Sri Lanka, 30 January - 1 February 2012 REPORT OF THE INTERSESSIONAL MEETING OF THE

More information

KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009)

KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009) KAWERAU DISTRICT COUNCIL General Bylaw Part 4: Food Safety (2009) Kawerau District Council General Bylaw Part 4: Food Safety (2009) Explanatory Statement The General Bylaw Part 4: Food Safety (2009) is

More information

Highlands Youth Citrus Project 2018 Rules & Regulations

Highlands Youth Citrus Project 2018 Rules & Regulations Highlands Youth Citrus Project 2018 Rules & Regulations Table of Contents Eligibility Page 1 General Project Specifications Page 1 & 2 Citrus Tree Specifications Page 3 Ribbon Premiums Page 4 Mandatory

More information

number (QN) 600/6865/6 C00/0512/7

number (QN) 600/6865/6 C00/0512/7 FDQ - Qualification Purpose and Structure FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-151 FDQ Level 2 Diploma in Professional

More information

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers

Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers Sommelier 9543 Certificate III in Hospitality (Operations) Sommeliers National Code: AQF THH33002 This course is for people who want to work in the hospitality industry and specialize in the role of Sommelier

More information

CERT Exceptions ED 19 en. Exceptions. Explanatory Document. Valid from: 26/09/2018 Distribution: Public

CERT Exceptions ED 19 en. Exceptions. Explanatory Document. Valid from: 26/09/2018 Distribution: Public 19 en Exceptions Explanatory Document Valid from: 26/09/2018 Distribution: Public Table of contents 1 Purpose... 3 2 Area of Application... 3 3 Process... 3 4 Category A exceptions: generally accepted

More information

Roaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:

Roaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role: Are you an enthusiastic professional with a passion for ensuring the highest quality and service for your teams? At Java Republic we are currently expanding, so we are looking for an Roaster/Production

More information

Directions for Menu Worksheet. General Information:

Directions for Menu Worksheet. General Information: Directions for Menu Worksheet Welcome to the FNS Menu Worksheet, a tool designed to assist School Food Authorities (SFAs) in demonstrating that each of the menus meets the new meal pattern for the National

More information

Vintner s Quality Alliance Ontario

Vintner s Quality Alliance Ontario Amended June 14, 2017 Vintner s Quality Alliance Ontario Rules made pursuant to clauses 5 (1) (d) and (e) of the Act for approval of the use of Terms, Descriptions and Designations Interpretation 1. (1)

More information

CALIFORNIA COMMUNITY COLLEGE - CULINARY

CALIFORNIA COMMUNITY COLLEGE - CULINARY CALIFORNIA COMMUNITY COLLEGE - CULINARY Award Page AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF SCIENCE & CERTIFICATE OF ACHIEVEMENT)...1 JOBS... 1 AWARD 1 & 2: ADVANCED CULINARY ARTS (ASSOCIATE OF

More information

UQU WEDNESDAY MARKETS STALLHOLDER AGREEMENT

UQU WEDNESDAY MARKETS STALLHOLDER AGREEMENT UQU WEDNESDAY MARKETS STALLHOLDER AGREEMENT These rules and regulations apply to all Stallholders who have been approved by the University of Queensland Union ( UQU ) to occupy a stall at the Wednesday

More information

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION

AGREEMENT n LLP-LDV-TOI-10-IT-538 UNITS FRAMEWORK ABOUT THE MAITRE QUALIFICATION Transparency for Mobility in Tourism: transfer and making system of methods and instruments to improve the assessment, validation and recognition of learning outcomes and the transparency of qualifications

More information

RIBI Young Chef District 1210 Semi-finals and Finals. Introduction and Rules

RIBI Young Chef District 1210 Semi-finals and Finals. Introduction and Rules RIBI Young Chef 2015 District 1210 Semi-finals and Finals Introduction and Rules RIBI Young Chef of the Year 2014/15 - District 1210 Welcome to the Rotary District 1210 Young Chef Introduction Booklet.

More information

Specify the requirements to be met by agricultural Europe Soya soya bean collectors and Europe Soya primary collectors.

Specify the requirements to be met by agricultural Europe Soya soya bean collectors and Europe Soya primary collectors. REQUIREMENTS 02, Version 03 Agricultural Soya Bean Collector and Primary Collector Purpose Definition Outline Specify the requirements to be met by agricultural Europe Soya soya bean collectors and Europe

More information

ANNEX XI TO THE DECISION OECD SCHEME FOR THE VARIETAL CERTIFICATION OF MAIZE SEED

ANNEX XI TO THE DECISION OECD SCHEME FOR THE VARIETAL CERTIFICATION OF MAIZE SEED ANNEX XI TO THE DECISION OECD SCHEME FOR THE VARIETAL CERTIFICATION OF MAIZE SEED 123 ANNEX XI TO THE DECISION OECD SCHEME FOR THE VARIETAL CERTIFICATION OF MAIZE SEED 124 ANNEX XI TO THE DECISION OECD

More information

Winery Retail Store Information Guide

Winery Retail Store Information Guide Alcohol and Gaming Commission of Ontario Winery Retail Store Information Guide DECEMBER 2017 3168E (2017/12) Alcohol and Gaming Commission of Ontario 90 Sheppard Avenue East Suite 200 Toronto ON M2N 0A4

More information

Policies and Procedures Manual

Policies and Procedures Manual Purpose Policy Procedures Forms Related Information Policies and Procedures Manual Title: Policy Administrator: Effective Date: Approved by: Dining Services - Food Ordering - Students Director, Dining

More information

Competition Brief. Competition title and level Advanced Patisserie and Confectionery

Competition Brief. Competition title and level Advanced Patisserie and Confectionery Competition Brief Competition title and level Advanced Patisserie and Confectionery Entry requirements Competitors must be working towards a level 3 qualification in Patisserie and Confectionery or equivalent.

More information

STANDARD ADMINISTRATIVE PROCEDURE

STANDARD ADMINISTRATIVE PROCEDURE STANDARD ADMINISTRATIVE PROCEDURE 28.99.99.M0.01 Service of Food by Non-University Vendors Approved December 21, 2010 Revised February 24, 2014 Next scheduled review: February 24, 2019 Standard Administrative

More information

DIABLO VALLEY COLLEGE CATALOG

DIABLO VALLEY COLLEGE CATALOG CULINARY ARTS CULN Despina Prapavessi, Dean Business Division Math Building, Room 267 Possible career opportunities The culinary arts program provides professional training for employment as a chef, culinary

More information

NEW ZEALAND WINE FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER Introduction

NEW ZEALAND WINE FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER Introduction NEW ZEALAND WINE PURE DISCOVERY FOOD BILL ORAL SUBMISSION OF NEW ZEALAND WINEGROWERS 23 SEPTEMBER 2010 Introduction 1. New Zealand Winegrowers (NZW) is the national industry organisation representing the

More information

The International Patisserie Diploma (IPD)

The International Patisserie Diploma (IPD) The UK s Specialist Hospitality Programme International Office: 00 44 0870 060 9800 Sami.Haq@westking.ac.uk is a 24-week, hands-on certificate programme in baking and pastry education that offers its students

More information

Course Assessment Plan

Course Assessment Plan Course Plan The American Culinary Federation Educational Foundation, our accrediting body requires that all competencies that correspond to these student learning outcomes be assessed either formatively

More information

FOOD VENDOR APPLICATION INFORMATION & RULES

FOOD VENDOR APPLICATION INFORMATION & RULES FOOD VENDOR APPLICATION INFORMATION & RULES WHAT: Hundreds of Arlington County residents will be celebrating the rich culture and contributions by African Americans in Arlington County at the 25 th Annual

More information

CERT Exceptions ED 16 en. Exceptions. Explanatory Document. Valid from: 01/06/2017 Distribution: Public

CERT Exceptions ED 16 en. Exceptions. Explanatory Document. Valid from: 01/06/2017 Distribution: Public 16 en Exceptions Explanatory Document Valid from: 01/06/2017 Distribution: Public Table of contents 1 Purpose... 3 2 Area of Application... 3 3 Process... 3 4 Category A exceptions: generally accepted

More information

Tuition and Fees Schedule Tuition and Fees are set on an annual basis. The Tuition and Fees Schedule will be published in March 2019.

Tuition and Fees Schedule Tuition and Fees are set on an annual basis. The Tuition and Fees Schedule will be published in March 2019. 08-9 and s Schedule and s are set on an annual basis. The 09-0 and s Schedule will be published in March 09. Academic Upgrading Programs Academic Upgrading (Based on three 5-credit courses) Foundations

More information

Allergy Awareness and Management Policy

Allergy Awareness and Management Policy Allergy Awareness and Management Policy Overview This policy is concerned with a whole school approach to the health care management of those members of our school community suffering from specific allergies.

More information

Wine & Spirit Education Trust Bermondsey Street, London SE1 3XF wsetglobal.com. Wine & Spirit Education Trust 2016

Wine & Spirit Education Trust Bermondsey Street, London SE1 3XF wsetglobal.com. Wine & Spirit Education Trust 2016 Wine & Spirit Education Trust 39 45 Bermondsey Street, London SE1 3XF wset@wset.co.uk wsetglobal.com Wine & Spirit Education Trust 2016 All rights reserved. No part of this publication may be reproduced

More information

Tuition and Fees Schedule Tuition and Fees are set on an annual basis. The Tuition and Fees Schedule will be published in March 2017.

Tuition and Fees Schedule Tuition and Fees are set on an annual basis. The Tuition and Fees Schedule will be published in March 2017. 06-7 and s Schedule and s are set on an annual basis. The 07-8 and s Schedule will be published in March 07. Academic Upgrading Programs Academic Upgrading Grades 0 to (Based on three 5-credit courses)

More information

COUNTY OF MONTEREY CONTRACTS/PURCHASING DIVISION

COUNTY OF MONTEREY CONTRACTS/PURCHASING DIVISION COUNTY OF MONTEREY CONTRACTS/PURCHASING DIVISION Date: August 13, 2009 To: From: Department Heads Michael R. Derr- Contracts/Purchasing Officer Subject: County Vending Machine Policy The following information

More information

Bishop Druitt College Food Technology Year 10 Semester 2, 2018

Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Bishop Druitt College Food Technology Year 10 Semester 2, 2018 Assessment Task No: 2 Date Due WRITTEN: Various dates Term 3 STANDARD RECIPE CARD Tuesday 28 th August Week 6 WORKFLOW Tuesday 11 th September

More information

WSET Level 1 Award in Sake. wsetglobal.com. Specification

WSET Level 1 Award in Sake. wsetglobal.com. Specification WSET Level 1 Award in Sake wsetglobal.com Specification Specification WSET Level 1 Award in Sake wsetglobal.com Wine & Spirit Education Trust 39 45 Bermondsey Street, London SE1 3XF wset@wset.co.uk wsetglobal.com

More information

Guidelines for Unified Excellence in Service Training

Guidelines for Unified Excellence in Service Training G.U.E.S.T Program ADVANCED V1.4 Guidelines for Unified Excellence in Service Training CULTIVATING SEVEN STAR STANDARDS IN LUXURY SERVICE & HOSPITALITY OPERATIONS ON-BOARD SUPER YACHTS Specifications, Learning

More information

Category for 2018 is Chardonnay

Category for 2018 is Chardonnay 8 ENTRY FORM 2018 Category for 2018 is Chardonnay OBJECTIVE The aim of the annual Diners Club Winemaker of the Year Award is to encourage winemakers in South Africa to produce fine wine of ever-increasing

More information

Guideline to Food Safety Supervisor Requirements

Guideline to Food Safety Supervisor Requirements Guideline to Food Safety Supervisor Requirements The Food Safety Supervisor (FSS) Why is a Food Safety Supervisor important? Food laws in NSW require certain food businesses in the hospitality and retail

More information

Entry Level Assessment Blueprint Retail Commercial Baking

Entry Level Assessment Blueprint Retail Commercial Baking Entry Level Assessment Blueprint Retail Commercial Baking Test Code: 4010 / Version: 01 Specific Competencies and Skills Tested in this Assessment: Safety and Sanitation Identify causes and prevention

More information

COLLEGE OF THE DESERT

COLLEGE OF THE DESERT COLLEGE OF THE DESERT Course Code CART-034 Course Outline of Record 1. Course Code: CART-034 2. a. Long Course Title: Intermediate Baking b. Short Course Title: INTERMEDIATE BAKING 3. a. Catalog Course

More information

Standard Chartered Rewards+ Credit Card Merchant Promotion ( Rewards+ Merchant Promotion ) Terms & Conditions

Standard Chartered Rewards+ Credit Card Merchant Promotion ( Rewards+ Merchant Promotion ) Terms & Conditions Standard Chartered Rewards+ Credit Card Merchant Promotion ( Rewards+ Merchant Promotion ) Terms & Conditions 1. The terms and conditions mentioned in this section are a common set of terms and conditions

More information

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30 Food Service 30 BOE Approved 05/09/2017 1 Food Service 30 Food Service 30 Students will continue to participate in the school

More information

Student responsibilities when managing a food allergy in the residential dining locations:

Student responsibilities when managing a food allergy in the residential dining locations: Boston University Dining believes that good nutrition is essential to good health. That s why we are committed to nourishing each and every student by providing them with healthy, nutritious foods every

More information

Barista/Café Assistant

Barista/Café Assistant Position Description Barista/Café Assistant Lincoln Hospitality Limited June 2018 1 Position Description Barista/Café Assistant Context Lincoln University is New Zealand s specialist land-based university,

More information

ASSEMBLY, No. 502 STATE OF NEW JERSEY. 218th LEGISLATURE PRE-FILED FOR INTRODUCTION IN THE 2018 SESSION

ASSEMBLY, No. 502 STATE OF NEW JERSEY. 218th LEGISLATURE PRE-FILED FOR INTRODUCTION IN THE 2018 SESSION ASSEMBLY, No. 0 STATE OF NEW JERSEY th LEGISLATURE PRE-FILED FOR INTRODUCTION IN THE 0 SESSION Sponsored by: Assemblyman JOHN DIMAIO District (Hunterdon, Somerset and Warren) Co-Sponsored by: Assemblymen

More information

Prepare and serve wines

Prepare and serve wines Prepare and serve wines K/601/4939 Learner name: Learner number: VTCT is the specialist awarding body for the Hairdressing, Beauty Therapy, Complementary Therapy, Hospitality and Catering and Sport and

More information

BILL NUMBER: AB 727 BILL TEXT AMENDED IN ASSEMBLY MARCH 25, 2011 FEBRUARY 17, 2011

BILL NUMBER: AB 727 BILL TEXT AMENDED IN ASSEMBLY MARCH 25, 2011 FEBRUARY 17, 2011 BILL NUMBER: AB 727 BILL TEXT AMENDED AMENDED IN ASSEMBLY MARCH 25, 2011 INTRODUCED BY Assembly Member Mitchell FEBRUARY 17, 2011 An act to add Chapter 6.5 (commencing with Section 12405) to Part 2 of

More information