REVISED TRAINING PROGRAMMES FOR FACULTY OF POLYTECHNIC
|
|
|
- Jonas Miles
- 6 years ago
- Views:
Transcription
1 REVISED TRAINING PROGRAMMES FOR FACULTY OF POLYTECHNIC r INSTITUTE l[i :;! ii I II OF RESEARCH, DEVELOPMENT & TRAINING Phone director irdt@rediffmail.com U.P. KANPUR Fax Web: IL~~~~~~~~~~~~~~~~~~~~~~~~~~~
2 INSTITUTE OF RESEARCH, DEVELOPME NT & TRAINING, U.P. Kanpur Total Trainings- 80 To be Trained-l.SOu May Environmental Pollution & Lal Ji All IRDT Control Discipline to Kanpur PHP& My SQL Y ogesh Y adav All IRDT Discipline to Kanpur Financial Management Kalpana Clerk IFMTR to Lko I Laboratory Practices in Vikas Lecturer NITTTR Environmental Engg. Kulshrestha Civil to Chd July Instructional Material Lal Ji, All NITTTR Development Using Latest Discipline to Chd Media Preparing Students for Job Ashish Gupta All NITTTR Interview Discpline to Chd Advances in Pharmacy Ashish Gupta HoD/ IRDT Lecturer to Kanpur Pharmacy Differential Equation & their G.N. Singh Lecturer NITTTR Engg. Application Maths to Chd
3 9 Graphic Designing & Y ogesh Y adav Lecturer 20 31~07~17 NITTTR Animation Comp./lT to Chd Preparing Students for Job Kalpana All IRDT Interview Discipline to Kanpur ~---- ~ 11 Supervisory Skill Vishal Work Shop NITTTR Development for Workshop Agarwal Instructor to Chd Instructor Converging for Skilling Kshama All NITTTR Development Mishra Discipline to Chd August Induction Training Programme Ashish Gupta All NITTTR for Newly Recruited Teachers Discpline to Chd Formulation and Manufacturing Lal Ji Ho DI IRDT of Paints Lecturer to Kanpur Chemical Cyber Crime & Forensic Tools Vishal Lecturer NTTTTR Agarwal Comp.ITT to Chd Video Film Production Kai pan a All NITTTR Techniques Discipline to Chd Low Cost Housing Techniques Vikas Ho DI lrdt and Practices Kulshrestha Lecturer to Kanpur Civil Induction Training Programme Ashish Gupta All lrdt for Newly Recruited Teachers Discpline to Kanpur PCB Design & Fabrication Y ogesh Y adav Ho DI NITTTR Lecturer to Chd Electronics
4 20 Web Based Content Vishal Lecturer NITTTR Development Using Moodie Agarwal Comp./IT to Chd Hands on Practices on Kalpana HoD/ NITTTR Power Electronics & Drives Lecturer to Chd Electrical Information Litracy and Life Kshama All NITTTR long Learning Mishra Discipline to Chd September Subject updating Applied G.N. Singh Lecturer IRDT Chemistry Chemistry. to Kanpur Relaxation and Meditation: Lal Ji All IRDT Techniques for Stress Discpline to Kanpur Management PLC Practices & its Kalpana HoD/ NITTTR Application Lecturer to Chd Electrical Open Source Word -Press- Vishal Lecturer IRDT Droopal-Jhoomla Agarwal Comp./IT to Kanpur Managing Your Self Lal Ji All NITTTR Discpline to Chd Evaluation of Theory and Ashish Gupta All NITTTR Practical Work Discpline to Chd Technical & Vocational Vikas All NITTTR Training for Person with Kulshrestha Discipline to Chd Disabilities ~ 30 Electronics Switching Y ogesh Yadav HoD/ T ITI System, Manufacturing and Lecturer to Mankapur Testing Electronics , Gonda 31 Energy Management & Kalpana HoD/ NITTTR Conservation Lecturer to Chd Electrical
5 32 Teachers As Motivators Vikas All 15 ) 8, IRDT Kulshrestha Discipline to Kanpur Radio Frequency Kshama Lecturers UPTTl Identification Mishra to Kanpur Yoga & Meditation Kalpana All IRDT Discipline to Kanpur FPGA based Digital System Y ogesh Y adav HoD/ NITTTR Design Lecturer to Chd Electronics October Production Management Vikas HoD/Lecture NITTTR Kulshrestha r Mechanical to Chd 37 Mentoring,Coaching and Ashish Gupta All NITTTR Counseling Discipline to Chd 38 HRD: A Key to Success G.N. Singh All IRDT Discipline to Kanpur 39 Modern Development/ Y ogesh Y adav HoD/ UPTTI Advancement in Textile Lecturer to Kanpur Textule 40 Technical Teachers Self- Kshama All NITTTR esteem Motivation and Discipline to Chd Professional ism Development 41 Communication Skills G.N. Singh All NITTTR Discipline to Chd 42 Best Maintenance Practices Vikas HoD/Lecture L&T Lko. in L V Switchgear Ku lshrestha r Electrical to 43 Stress Management Vishal All IRDT Agarwal Discipline to Kanpur Wireless and Mobile Yogesh Yadav HoD/ NITTTR Communciation Lecturer to Chd Electronics ~
6 ~\.~:. November 2017 ClPANTS 45 Stress Management Ashish Gupta All IRDT Discipline to Kanpur Financial Rules & Lal Ji Principal & IF MTR Management HOD to Lko I Script Writing and Video Vikas All NJTTTR Editing Kulshrestha Discipline to Chd Grameer Bharat Mein Kshama All l-17 NITTTR Niyojit Pariwartao Mishra Discipline to Chd Lab Management System G.N. Singh All NJTTTR and Internal auditing as per Discipline to Chd JSO/IEC 17025:2005 I e-governance in Technical Lal Ji All NITTTR Education Discipline to Chd Advances in TV Technology Kalpana HoD/ Prasar Lecturer to Bharti, Electronics New Delhi 52 Embedded World Yogesh Yadav HoD/ NITTTR Lecturer to Chd Electronics Skilling India through Ksharna All NlTTTR polytechnics and Mishra Discipline to Chd Engineering Colleges Urban Bio-Diversity: Green Vikas HoD/ 15 Nov-17 TERI, Building Concepts Kulshrestha Lecutrer NDLS Civil 55 Renewable & Clean Energy Kalpana HoD/ NITTTR Technologies Lecturer to Chd Electrical Digital Library Management Ks ham a Librarians NITTTR Mishra to Chd Startup & Entrepreneurship Ashish Gupta HoD/ IIT Development through Self Lecturer to Kanpur Employment Mechanical
7 December 2017 s. NAME OF PROGRAMME CO- TARGET NO.OF OURA- VENUE 58 Stress Management & G.N. Singh All IRDT Capacitive Building Discipline to Kanpur Recent Trends in Libraries Kshama Librarians IRDT Mishra to Kanpur January,2018 GROUP PART1-60 Network Security & Firewall Vishal HoD/Lecture NITTTR Agarwal Computer to Chd Student Centered Methods Vikas All NrTTTR of Instructions Kulshrestha Discipline to Chd
8 February,2018 CIPANTS 62 Panchyati Raj Vyawastha Ks ham a All frdt Mishra Discipline to Kanpur Optimization Techniques G.N. Singh All 15 I NITTTR with MATLAB Discipline to Chd Achieving Managerial Vikas All frdt Excellence Kulshrestha Discipline to Kanpur Soft Skill: An Essential G.N. Singh All IRDT Drive in Teacher's Discipline to Kanpur Personality Class Room Teaching & Vishal All 15 l IRDT Soft Skill Development Agarwal Discipline. to Kanpur Newer Experiments in G.N. Singh Lecturer NITTTR Applied Physics Physics to Chd Industrial Automation Using Lal Ji HoD/ ATI PLC Lecturer to Kanpur Chemical/IC Institutional Management Vikas Principal UPAAM Kulshretha to Lko March,2018 CI PANTS 70 Induction Training Yogesh Yadav All IRDT Programme for Newly Discipline to Kanpur Recruited Lecturers
9 71 Soft Skills and Class Room Ashish Gupta All 15 05_ NITTTR Teaching Discipline to Chd Out Corne Based Education Lal Ji All NITTTR Discipline to Chd Script Writing and Video Y ogesh Y adav All NITTTR Production Techniques fore- Discipline to Chd content generation Perfumery and Aroma Lal Ji Patel HoD/ FFDC Technology Lecturer to Kannauj Chemical/ l Chemistry 75 Faculty Development, Lal Ji All NITTTR Planning & Management Discipline to Chd Enhancing Performance of Ksharna All IRDT Staff Discipline to Kanpur Integral Transform with G.N.Singh Lecturer NITTTR Application Maths to Chd Repair and Maintenance of Vishal HoD NITTTR Laptap and Computer Agarwal /Lecture. to Chd Computer Computer Aided Power Kalpana HoD/ NITTTR System Analysis Lecturer to Chd Electrical Motivation, Team Building Kalpana All 15 March IRDT & Creativity Discipline 2018 Kanpur IRDT HT ATI NITTTR IFMTR L&T FFDC UPAAM TERI Institute of Research,Development & Training, Kanpur lndiari Institute of Technology, Kanpur, Roorkee, Kharagpur Advance Training Institute,Kanpur, Ramnagar National Institute of Technical Teachers Training & Research Chandigarh Institute of Finance Management Training & Research, Lucknow Switch Gear Training Center, Larsen and Toubro, Lucknow Fragnance & Flavour Development Centre, Kannuaj Uttar Pradesh Academy of Administration & Management, Lucknow The Energy & Resource Institute, New Delhi 11 LR.D.T. KANP{JR
The University of Iowa academic fees for Part 1: Course fees summer 2011
Masthead Logo University of Iowa Tuition and Fees 5-3-2011 The University of Iowa academic fees for 2011-12. Part 1: Course fees summer 2011 University of Iowa, Office of the Registrar Copyright 2011 The
UNIVERSITY COLLEGE OF ENGINEERING (A) OSMANIA UNIVERSITY, HYDERABAD B.E. III Year - II-SEMESTER (MAIN) PRACTICAL EXAMS.
UNIVERSITY COLLEGE OF ENGINEERING (A) B.E. III Year - II-SEMESTER (MAIN) PRACTICAL EXAMS. APRIL-2017 Name of the Lab. BIOMEDICAL ENGINEERING MICROPROCESSORS AND MICROCONTROLLERS LAB 01.05.20217 08.00 11.00
Dr APJ A K TECHNICAL UNIVERSITY ODD SEMESTER EXAMINATION th Semester
Agriculture Engineering Date Timing Paper Code Tuesday, December 29, 2015 2.00 PM To 5.00 PM EAG-801 Drying & Storage Engg Wednesday, December 30, 2015 2.00 PM To 5.00 PM EAG-802 Agricultural Structures
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
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
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
2015 OSAP Performance Indicators
OSAP Performance Name COISL Graduate Employment # based on KPI s reported 3D Animation, Art & Design 1322 14 0 0.0 14 7 50.0 *** *** *** 3d For Production 1283 *** *** *** *** *** *** 14 11 78.6 3D For
Welcome to Silberberg
Welcome to Silberberg History 1895 Small school for winegrowers founded by Province of Styria, central school in Maribor Slovenia 1920 After World War I (Maribor was not in Austria any more) Styrian Training
Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology
Academic Year 2014/2015 Assessment Report Bachelor of Science in Viticulture, Department of Viticulture and Enology Due to changes in faculty assignments, there was no SOAP coordinator for the Department
USAID Bridges to Employment 10/3/2018 FOOTER GOES HERE 1
USAID Bridges to Employment 10/3/2018 FOOTER GOES HERE 1 OBJECTIVE OF THE PROJECT To increase and improve the participation of youth from 16 to 29 years of age in the labor market, so that they reach their
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
The intensive training is oriented towards people who want to learn the Neapolitan technique of making pizza.
PRESENTATION The intensive training is oriented towards people who want to learn the Neapolitan technique of making pizza. Duration Training: 60 HOURS, divided in: - 42 hours of Laboratory-School - 13
Romexpo S.A. EXPO DRINK & WINE 25 th -29 th of October 2017
Romexpo S.A. EXPO DRINK & WINE 25 th -29 th of October 2017 ABOUT EXPO DRINK & WINE Wines, alcoholic and non-alcoholic beverages trade show The 20 th edition of EXPO DRINK & WINE trade fair in the field
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
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
Hops II Interfacing with the Hop Industry Role of a Hops Supplier. Tim Kostelecky John I. Haas, Inc ASBC Meeting June 6, 2017
Hops II Interfacing with the Hop Industry Role of a Hops Supplier Tim Kostelecky John I. Haas, Inc. 2017 ASBC Meeting June 6, 2017 Overview of a Hops Supplier Hops from own farm Products, Services for
MyPlate The New Generation Food Icon
MyPlate The New Generation Food Icon Lesson Overview Lesson Participants: School Nutrition Assistants/Technicians, School Nutrition Managers, Child and Adult Care Food Program Staff, Teachers Type of Lesson:
Practice of Chinese Food II Hotel Restaurant and Culinary Science
Practice of Chinese Food II Hotel Restaurant and Culinary Science Available Period for Learning Subject Unit Assessment Approved by the Ministry of Education: 2009.03.01~2017.02.28 Occupational Competency
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)
JCAST. Department of Viticulture and Enology, B.S. in Viticulture
JCAST Department of Viticulture and Enology, B.S. in Viticulture Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State
September 8, Honorable, Judith T. Won Pat, Ed. D. Thirtieth Guam Legislature 253 West O'Brien Dr. Hagatna, Guahan Attention: Vicky Quenga
DEPARTMENT OF EDUCATION OFFICE OF THE SUPERINTENDENT www.gdoe.net P.O. Box DE, Hagatna, Guam 96932 Telephone: (671) 475-0457 or 300-1547 / 1536 * Fax: (671) 472-5003 Email: nbunderwood@gdoe.net Nerissa
Culinary Essentials. CLASS TYPE: 90% hands-on & 10% theory
Culinary Essentials FOR Serious enthusiasts Students wishing to discover the profession of cook Career changers Entrepreneurs LEVEL : BEGINNERS PRE-REQUISITE 18 years old minimum Upon application approval
HOSPITALITY & CATERING
HOSPITALITY & CATERING All information correct at time of print 1 HOSPITALITY & CATERING Hospitality and catering is a truly international industry providing countless job opportunities at home and abroad.
2. The proposal has been sent to the Virtual Screening Committee (VSC) for evaluation and will be examined by the Executive Board in September 2008.
WP Board 1052/08 International Coffee Organization Organización Internacional del Café Organização Internacional do Café Organisation Internationale du Café 20 August 2008 English only Projects/Common
Assessment of Management Systems of Wineries in Armenia
International Wine Conference "Global Trends and Best Practices in the Wine World: Implications and Recommendations for Armenia" November 24, 2017 Assessment of Management Systems of Wineries in Armenia
Restaurant bookings. Jean-Michel Jaguenaud
Restaurant bookings Jean-Michel Jaguenaud Agenda Part 1: Environment Sector evolution Tax and legal environment Part 2 : Managing a restaurant Sales Cost structure Part 1 Environment Out-of-home dining
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:
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
PROFESSIONAL TRAINING. Mastering. the CULINARY ARTS
PROFESSIONAL TRAINING Mastering the CULINARY ARTS PROFESSIONAL TRAINING 2016 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS
WORLDCHEFS APPROVED SCHOOL PROGRAMMES ELIGIBLE FOR FAST TRACK CERTIFICATION
WORLDCHEFS APPROVED SCHOOL PROGRAMMES ELIGIBLE FOR FAST TRACK CERTIFICATION NAME OF SCHOOL / INSTITUTION FAST TRACK QUALIFYING PROGRAMMES WORLDCHEFS CERTIFIED COMMIS CHEF and CHEF DE PARTIE LEVELS Fast
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
MASTER CLASS IN CULINARY ARTS
MASTER CLASS IN CULINARY ARTS Candidacy for «Best Innovation in an Educational Program» Worldwide Hospitality Awards 2017 The main reasons behind restaurants failures Besides location and managerial inadequacy,
Madera Vintners Association Grant Program In Honor Of Dr. Vincent Petrucci and Professor Ken Fugelsang
Madera Vintners Association Grant Program In Honor Of Dr. Vincent Petrucci and Professor Ken Fugelsang Madera Vintners Association P.O. Box 697 Madera, CA. 93639 2018 Dr. Vincent Petrucci and Professor
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
BAnQ s Saint-Sulpice Library Project
BAnQ s Saint-Sulpice Library Project Benoit Migneault Director Bibliothèque Saint-Sulpice Branch Lëa-Kim Châteauneuf Coordinating Librarian, Le Square Bibliothèque Saint-Sulpice Branch The Saint-Sulpice
Culinary Arts Program Guide CIP Code #
Culinary Arts Program Guide CIP Code # 12.0508 Standard Occupational Classifications 2015 Pennsylvania High Priority Occupations 35-2011-00 Cooks, Fast Food 35-2012-00 Cooks, Institutional and Cafeteria
N e w Yo r k C i t y / N YS T L C ata lo g for FAMIS purchases
2007 2008 Grades K 8 N e w Yo r k C i t y / N YS T L C ata lo g for FAMIS purchases To Order, Call Toll-Free 800-350-7180 Sussman Sales Company, Inc. Table of Contents Differentiated Instruction Early
Supporting Development of Business Networks and Clusters in Georgia. GIZ SME Development and DCFTA in Georgia Project
Supporting Development of Business Networks and Clusters in Georgia GIZ SME Development and DCFTA in Georgia Project 24.10.2016 Project Overview Overall Context EU4BUsiness Framework EU action Support
MAKING THE MOST OF YOUR Wellness Spending Account. Contact us: asebp.ca
MAKING THE MOST OF YOUR Wellness Spending Account Contact us: benefits@asebp.ca 1-877-431-4786 asebp.ca Your Wellness Spending Account (WSA)* is a useful complement to your regular health benefits that
E-BOOK // ARIZONA FOOD HANDLERS CARD STUDY OPERATING INSTRUCTIONS EBOOK
24 October, 2018 E-BOOK // ARIZONA FOOD HANDLERS CARD STUDY OPERATING INSTRUCTIONS EBOOK Document Filetype: PDF 216.22 KB 0 E-BOOK // ARIZONA FOOD HANDLERS CARD STUDY OPERATING INSTRUCTIONS EBOOK Get your
Virginia Western Community College HRI 225 Menu Planning & Dining Room Service
HRI 225 Menu Planning & Dining Room Service Prerequisites None Course Description Covers fundamentals of menu writing, types of menus, layout, design and food merchandising, and interpreting a profit and
Extra Training Cost: 750,00 (taxes included)*
PRESENTATION The intensive training is oriented towards people who want to learn the Neapolitan technique of making pizza. Duration Training: 60 HOURS, divided in: - 42 hours of Laboratory-School - 13
JEFFERSON COLLEGE COURSE SYLLABUS CUL115 BAKING & PASTRY. 4 Credit Hours. Prepared by: Garrett Miller Date: October 25, 2016
JEFFERSON COLLEGE COURSE SYLLABUS CUL115 BAKING & PASTRY 4 Credit Hours Prepared by: Garrett Miller Date: October 25, 2016 Chris DeGeare, M.Ed., Division Chair, Business and Technical Education Dena McCaffrey,
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE #: HMGT 4961 COURSE TITLE: CONTEMPORARY CUISINE CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
Modern Technology Of Milk Processing & Dairy Products (4th Edition)
Modern Technology Of Milk Processing & Dairy Products (4th Edition) Author: NIIR Board Format: Paperback ISBN: 9788190568579 Code: NI9 Pages: 550 Price: Rs. 1,475.00 US$ 150.00 Publisher: NIIR PROJECT
Sustainable Coffee Economy
Seeking a Balance Sustainable Coffee Economy Brazilian initiatives and experience Environmental Sustainability Respecting the limits of capacity Economic Sustainability support of ecosystems Rational and
l i v e a l i t t l e Are you ready to #getfried???
l i v e a l i t t l e Are you ready to #getfried??? OUR PURPOSE We ve successfully created one of the world s first, Euro- American, French fry restaurant chains, specializing in crisp & delicious, made-to-order,
THE APPLICATION OF NATIONAL SINGLE WINDOW SYSTEM (KENYA TRADENET) IN PROCESSING OF CERTIFICATES OF ORIGIN. A case study of AFA-Coffee Directorate
THE APPLICATION OF NATIONAL SINGLE WINDOW SYSTEM (KENYA TRADENET) IN PROCESSING OF CERTIFICATES OF ORIGIN A case study of AFA-Coffee Directorate Presentation By: PAUL OKEWA VENUE: KICC, NAIROBI-KENYA DATE
HTM*4050 Wine and Oenology W 2017 ½ Credit
HTM*4050 Wine and Oenology W 2017 ½ Credit General Course Information Instructor: Email Bruce McAdams bmcadams@uoguelph.ca Office Location Macs Room 204 Office Hours Monday 11-2 Department/School Hospitality,
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
EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY
EAT TOGETHER BEAN MEASURING ACTIVITY EAT BETTER TARGET AUDIENCE Grades 3 & 4 ESTIMATED TIME NUTRITION EDUCATION LEARNING OBJECTIVE CURRICULUM INTEGRATION 50 minutes (may also do in two lessons by teaching
Status Report on CFC funded Project in India
Status Report on CFC funded Project in India DEVELOPMENT, PRODUCTION AND TRADE OF ORGANIC TEA (PHASE II) Presentation made during the19th Session of FAO-IGG Tea 12-14 May 2010, NEW DELHI by Roshni Sen,
Culinary Arts, Hospitality Management A.S. Degree. 140 Culinary Arts and Hospitality Management
140 Culinary Arts and Hospitality Management CULINARY ARTS AND HOSPITALITY MANAGEMENT Human Arts and Social Sciences Division Isabel O Connor, Division Dean Division Office, Room 420 Sue Slater, Department
TAPAS AND WINE. the SPECIAL EVENTS
Something special for the weekend. The perfect gift for a friend or loved one. This course is super special as we cover six dishes with six matching wines. TAPAS AND WINE In this spectacular Spanish session
PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN DOWNLOAD EBOOK : PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN PDF
PROFESSIONAL COOKING, 8TH EDITION BY WAYNE GISSLEN DOWNLOAD EBOOK : PROFESSIONAL COOKING, 8TH EDITION BY WAYNE Click link bellow and free register to download ebook: PROFESSIONAL COOKING, 8TH EDITION BY
WS Atkins plc (ATK) - Financial and Strategic SWOT Analysis Review
WS Atkins plc (ATK) - Financial and Strategic SWOT Analysis Review WS Atkins plc (ATK) - Financial and Strategic SWOT Analysis Review Sector Publishing Intelligence Limited (SPi) has been marketing business
Economic Losses from Pollution Closure of Clam Harvesting Areas in Machias Bay
Economic Losses from Pollution Closure of Clam Harvesting Areas in Machias Bay Kevin Athearn, Ph.D. University of Maine at Machias June 8, 2012 Tora Johnson (UMM) and Brian Beal (UMM) assisted with this
Cook Online Upgrading Pilot A Guide to Course Content
Cook Online Upgrading Pilot A Guide to Course Content Cooks prepare, season and cook soups, meats, fish, poultry, vegetables and desserts. They make sauces, gravies and salads. They perform some meat cutting,
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
Meets Professional Standards
Meets Professional Standards Lisa Jackson, MS RD LDN, Educational Specialist Let s get started Nondiscrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture
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
CENTRAL AMERICA COFFEE RUST ACTION PLAN 2013 Component 1 Integrated Coffee Rust Management. LEADERS and PARTICIPANTS
Component 1 Integrated Coffee Rust Management 1: INTEGRATED COFFE RUST MANAGEMENT 1.1 Establishment of a Regional Program of Integrated Coffee Rust Management for commonly used susceptible varieties grown
CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.)
CENTRAL OTAGO WINEGROWERS ASSOCIATION (INC.) Executive Officer: Natalie Wilson President: James Dicey Central Otago Winegrowers Assn E: james@grapevision.co.nz P.O. Box 155 Ph. 027 445 0602 Cromwell, Central
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
PROGRAMS AND ACTIVITIES 2018
PROGRAMS AND ACTIVITIES 2018 Orange Reginal Museum thanks the following sponsors and supporters Major Partner CATALOGUE SPONSOR ORANGE REGIONAL ARTS FOUNDATION PROGRAM SPONSORS EVENT supporters Orange
RESOLUTION OIV-ECO
RESOLUTION OIV-ECO 563-2016 TRAINING PROGRAMS FOR OENOLOGISTS THE GENERAL ASSEMBLY, based on the work of the FORMAT Expert Group, CONSIDERING the resolution OIV-ECO 492-2013 providing the definition of
FOOD CHEMICALS NEWSPAPER INC.
The most specialized media on food additives food ingredients in Japan FOOD CHEMICALS NEWSPAPER INC. Corporate Profile & Advertising Rate As of March 23, 2017 Corporate Profile Company name: Food Chemicals
INNOVATIVE SOLUTIONS POWERING YOUR SAFETY SUCCESS
www.vivotecnia.com INNOVATIVE SOLUTIONS POWERING YOUR SAFETY SUCCESS www.onlycorechem.com 2 www.vivotecnia.com APPLYING FOR BIOCIDAL PRODUCTS AUTHORISATION Strategies to get access to the EU market GENERAL
Country Report on PAN Localization Phase (Dzongkha Localization Project in Open Source)
Country Report on PAN Localization Phase (Dzongkha Localization Project in Open Source) Sangay Wangchuk Deputy Director. Department of Information Technology. Ministry of 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 FDQ number Qualification title Qualification approval number (QN) EQF Level Review date Qualification Wales number 322-150 FDQ Level 2 Certificate in Professional
Mastering. the CULINARY ARTS TRAINING COURSES
Mastering the CULINARY ARTS TRAINING COURSES 2018 Good cuisine is the basis of true happiness AUGUSTE ESCOFFIER INTRODUCTION A PIONEER OF MODERN CUISINE, AUGUSTE ESCOFFIER WAS THE FIRST EXECUTIVE CHEF
CURRICULUM VITAE. Yee Ming Lee, PhD RD CHE 362 Spidle Hall Auburn University, AL Phone: Fax:
CURRICULUM VITAE Yee Ming Lee, PhD RD CHE 362 Spidle Hall Auburn University, AL 36849 Phone: +1 334-844-6453 Fax: +1 334-844-3279 ymlee@auburn.edu EDUCATION Doctor of Philosophy 2012 Hospitality Management
Introducing Fonterra Milk for Schools
Introducing Fonterra Milk for Schools Come onboard Why join us? We all know that milk is great for growing kids and at Fonterra we are committed to making sure that all our primary school students get
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
Food Science and Nutrition
Food Science and Nutrition 1 Food Science and Nutrition Food Science 256 William Stringer Wing (573) 882-4113 Fax:(573) 884-0104 Ingolf Gruen, Program Chair (573) 882-6746 grueni@missouri.edu http://foodscience.missouri.edu
Regional Economic Development Agency for Sumadija and Pomoravlje
Regional Economic Development Agency for Sumadija and Pomoravlje REDASP instrument of balanced territorial development 15 years Territory Two districts - Sumadija and Pomoravlje 5000 km² 13 local self-governments
Southern Oregon Wine Institute
SOWI Presentation to Board of Education March 21, 2018 The Southern Oregon Wine Institute supports and promotes the Oregon wine industry, changes student lives, and enriches the community through seminars,
CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice)
6th Annual South Regional Skills Competition CONTEST DESCRIPTION 34 - COOKING - Secondary (NOTE: Scope may change without notice) PURPOSE OF THE CHALLENGE DURATION: 3.5 HOURS To evaluate each contestants
Global Perspectives Grant Program
UW College of Agriculture and Natural Resources Global Perspectives Grant Program Project Report Instructions 1. COVER PAGE Award Period (e.g. Spring 2012): Summer 2015 Principle Investigator(s)_Sadanand
Shaping the Future: Production and Market Challenges
Call for Papers Dear Sir/Madam At the invitation of the Ministry of Stockbreeding, Agriculture, and Fisheries of the Oriental Republic of Uruguay, the 41th World Congress of Vine and Wine and the 16 th
Artisan Cheese Making Academy Courses Semester 2, 2015
Artisan Cheese Making Academy Courses Semester 2, 2015 Certificate III in Food Processing Certificate III in Food Processing from the Artisan Cheese Making Academy Australia covers all aspects of Artisan
Personal Information. Date of Birth: July 01, 1980 Place of Birth: Medellin, Colombia
Personal Information 1473 Treat Blvd Apt 1616 Walnut Creek, Ca 94597 United States. Ph: +1.415.466.5295 E-mail: msanchez@wewinegroup.com www.chefsroll.com/mauriciosanchez www.sommslist.com/mauriciosanchez
A SPECIAL WAY TO DISCOVER ITALY WITH ANPA - ACCADEMIA NAZIONALE PROFESSIONI ALBERGHIERE & ATENEO DEL GELATO ITALIANO
A SPECIAL WAY TO DISCOVER ITALY WITH ANPA - ACCADEMIA NAZIONALE PROFESSIONI ALBERGHIERE & ATENEO DEL GELATO ITALIANO For all worldwide Skallegues ANPA offers at a special price a very unique way to experience
Food Science (F_S) Food Science (F_S) 1. to the US industries. May be repeated once for credit. Prerequisites: instructor's consent Credit Hours: 3
Food Science (F_S) 1 Food Science (F_S) F_S 1010: Introduction to Viticulture and Enology This course will give a general overview of growing grapes (viticulture) and winemaking (enology) with an emphasis
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS
NEW YORK CITY COLLEGE OF TECHNOLOGY, CUNY DEPARTMENT OF HOSPITALITY MANAGEMENT COURSE OUTLINE COURSE#: HMGT 2305 COURSE TITLE: DINING ROOM OPERATIONS CLASS HOURS: 1.5 LAB HOURS: 4.5 CREDITS: 3 1. COURSE
THE restaurant &COFFEE SHOP
BWYTAEAT@ THE restaurant &COFFEE SHOP 2018/19 Welcome to The restaurant at CAMPUS6 I am delighted to welcome you to the Restaurant & Coffee Shop at CAMPUS6. BWYTAEAT@ Our students prepare all the food,
MAHARAJA GANGA SINGH UNIVERSITY, BIKANER PROGRAMME OF EXAMINATION M.PHIL. CHEMISTRY Examination 2018
M.PHIL. CHEMISTRY Examination 2018 Monday, May 21, 2018 11.00 AM to 2.00 PM Advanced Concepts in Inorganic Paper I Chemistry Wednesday, May 23, 2018 11.00 AM to 2.00 PM Organic Synthesis Paper II Friday,
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
Development and evaluation of a mobile application as an e-learning tool for technical wine assessment
Development and evaluation of a mobile application as an e-learning tool for technical wine assessment Kerry Wilkinson, Paul Grbin, Nick Falkner, Amanda Able, Leigh Schmidtke, Sonja Needs, Ursula Kennedy,
If you love coffee, you deserve a lesson
T h e U n i v e r s i t à d e l c a f f è o f I n d o n e s I A c o u r s e s If you love coffee, you deserve a lesson Germany Greece United Kingdom Norway Croatia Turkey People s Republic of China U.S.A.
Restaurant Guide create your world.
Restaurant Guide 209 create your world www.wintec.ac.nz/windows Windows is a fully licensed training restaurant at Wintec s Rotokauri Campus. The restaurant allows our students to gain live practical experience
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
Steak House. the ESSENTIALS
Steak House Cook the perfect steak! Prepare and cook your own perfect steak then eat it complete with accompanying seasonal sides and a spectacular sauce which you will make from scratch. You will learn
JCAST. Department of Viticulture and Enology, B.S. in Enology
JCAST Department of Viticulture and Enology, B.S. in Enology Student Outcomes Assessment Plan (SOAP) I. Mission Statement The mission of the Department of Viticulture and Enology at California State University,
VR-Business Partnership Profile
VR-Business Partnership Profile + STARBUCKS INCLUSION ACADEMY: NEVADA ROASTING PLANT View the Starbucks Edition of the Vocational Rehabilitation- Business Partnership Profile to learn more about how the
Overview and Update of Current CNPP Activities
United States Department of Agriculture Overview and Update of Current CNPP Activities Jackie Haven Deputy Director USDA Center for Nutrition Policy and Promotion 8 th Annual Food Policy Impact February
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 than 10,000 people helped. Minneapolis Star Tribune jobs column since Career Expos since 2001
GUERRILLA JOB SEARCH SECRETS REVEALED! by Kevin Donlin Why Listen to This Guy? More than 10,000 people helped in all 50 states since 1996. Minneapolis Star Tribune jobs column since 2000. 22 Seminars at
COLLEGE EMPLOYEE SATISFACTION SURVEY RESULTS Gallaudet University - Fall Comparison to 4-year, Private not-for-profit Institutions
- Fall 2017 - to 4-year, Private not-for-profit Institutions Section 1: Campus Culture and Policies RATE IMPORTANCE (1 = "Not important at all" / 5 = "Very important") AND SATISFACTION (1 = IMP Sign SAT
A NOTE FROM FRANCISCO NOGUEIRA THE OFFICE COFFEE CULTURE
T H E H I D D E N VA LU E O F C O F F E E A N D C O F F E E B R E A K S I N T H E W O R K P L A C E 1 2 B E YO N D A B E V E R A G E T H E H I D D E N VA LU E O F C O F F E E A N D C O F F E E B R E A