Evaluation techniques
This is a module framework. It can be viewed online or downloaded as a zip file. As taught in Autumn Semester 2009/10 The 'Evaluation Techniques' module is one of the core modules taught on the Masters in Public Health which is offered by the Division of Epidemiology and Public Health at The University of Nottingham. This resource includes an overview of the module, a recommended reading list that supports the module and 3 of the 7 lectures that are delivered. Suitable for study at Masters L
Author(s): Myles Puja R. Dr

Challenging reality
A behind the scenes interview with Professor Christopher Barnatt, Director and Producer of a new TV documentary on what we perceive to be real, and what, if any, future lies ahead for us. The TV documentary was televised in April 2009 and was based on a book written by Professor Christopher Barnatt in 1997, also entitled Challenging Reality, which focused on momentus change across history. The new television series developed this theme further, with input from numerous other experts at the Uni
Author(s): Barnatt C. J.:Associate Professor

SRXIND003A: Apply Sport and Recreation Law: Trainers guide
Trainers guide. This is the trainers guide for SRXIND003A: Apply Sport and Recreation Law. This unit SRXIND003A: Apply Sport and Recreation Law, is part of the National Community Recreation, Fitness, Outdoor Recreation and Sport Industry Training Package. The course content, trainers guide, and study guide are available separately, or as a single package in related resources.
Author(s): No creator set

Implement Minimal Environmental Impact Practices
This Unit covers the basic knowledge and skills to ensure that practices are implemented to achieve minimal environmental impact whilst participating in outdoor activities under supervision.At the end of your study of this unit, you should be able to determine the environmental impacts of outdoor recreation activities. You should be able to adopt practices to reduce impact on the natural environment and on other users of wilderness areas
Author(s): No creator set

Safe Work 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.
Author(s): No creator set

Reporting Suspicious Behaviour
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.
Author(s): No creator set

Identifying and Reporting Hygiene Hazards
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.
Author(s): No creator set

Cleaning and Sanitizing Part A
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.
Author(s): No creator set

Follow procedures for emergency situations
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.
Author(s): No creator set

Follow the safety directions of supervisors
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.
Author(s): No creator set

Food Safety Program
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.
Author(s): No creator set

Following Hygiene Procedures Correctly and Consistently
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.
Author(s): No creator set

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.
Author(s): No creator set

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.
Author(s): No creator set

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.
Author(s): No creator set

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.
Author(s): No creator set

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.
Author(s): No creator set

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.
Author(s): No creator set

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.
Author(s): No creator set

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.
Author(s): No creator set