Appropriate Handling of Pests and Garbage
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Infectious Diseases
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Issues and Breaches of Health, Safety and Security Procedures
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Participate in the Organisation's OHS Practices
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Personal Hygiene
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Personal Protection
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Preparation of meat, poultry and seafood, dairy, dry goods, fruit and vegetables
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Prepare and use equipment
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Prevent Cross Contamination
Use of e-learning tools for 3 units of Certificate III in Hospitality (Commercial Cookery) for apprentice cooks. These units are the first 3 units to be studied in the program and to be available on line can reduce the face to face learning time and enable the apprentice to commence study while waiting to commence trade school.
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Develop a Business Plan for the Transport Industry: Study Guide
Study guide for Develop a Business Plan for the Transport Industry.
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Plan for minimal Environment Impact Practices
This unit is about planning for minimal environmental impact. It is of a practical nature - you will need to show your understanding of the unit competencies in practical ways, that is, in the field and over a period of time. It covers the knowledge and skills to plan outdoor activities to ensure that minimal environmental impact occurs. At the end of your study, you should understand key ecological concepts and identify sources and types of environmental impact. You will become aware of land ma
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Internal Quality Auditing: Learners Guide
Study Guide. This unit describes the performance outcomes, skills and knowledge required to prepare for and participate in a quality audit as a member of a quality audit team. The process includes reviewing designated documentation; identifying and developing checklists and audit related documentation; preparing audit schedules; gathering, analysing and evaluating information; and reporting findings to the lead auditor.
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Advanced Quality Concepts: Study Guide
Study Guide. This unit is designed to help you meet the requirements of the module Advanced Quality Concepts. It has the following learning outcomes: Discuss the importance of quality, basic concepts of quality management and quality improvement and the links with productivity, economic advantage and standard of living. Discuss the characteristics and practices of customer focussed organisations. Identify and discuss various quality improvement models and apply quality improvement tools. Identif
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Quality Improvement in the Workplace: Study Guide
Study Guide. The learning outcomes for this unit are: Explain team-based quality improvement models; Identify and apply quality improvement tools; Describe the use and methods for team-based approaches to quality improvement; Apply quality improvement tools and techniques in a team-based improvement project;
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City College Plymouth Business Diploma students radio interview

Rare Geese at Shuttleworth College (Egyptian Geese)

The amazing unusual Jungle Nymph (Phasmid)

QR Code Treasure Hunt - Aylesbury College Case Study
This video is to accompany a case study on a Technology Treasure Hunt using QR Codes, a CPD activity with staff at Aylesbury College. The focus of the activity was to enthuse staff in the use of mobile technology and give them ideas how they could use the devices with their students.
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Identifying Components of Attainment Gaps
The resource is a standalone report produced by the Department for Children, Schools and Families, which is designed to increase understanding of a number of factors affecting pupil attainment at the end of Key Stage Four. The report uses data collected as part of the Longitudinal Study of Young People in England (LSYPE) project. The research explores if the LSYPE data can be usefully combined with National Pupil Database (NPD) data to provide enhanced information on attainment gaps between pupi
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Thomas Burns Memorial Lecture 6 - 'I have Seen the Promised Land': Visions of Deliverance in Black a
Professor John Coffey, who is Professor of Early Modern History at the University of Leicester, UK, presents the Thomas Burns Memorial Lectures for 2010. His theme: ‘Let my people go’: Exodus and Deliverance from Calvin to Obama. Lectures given August, 2010.
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