zilongwang/ReadingBank huggingface dataset:
Unit PPLHSL15 (HK76 04) Supervise the Wine Store/Cellar and Dispense Counter I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPLHSL11 (HK7A 04) Supervise Drink Services I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPLHSL5 (HK7H 04) Lead a Team to Improve Customer Service I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL1GEN3 (HK7J 04) Maintain Customer Care I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL3PC26 (HK7P 04) Maintain Sustainable Practice in Commercial Kitchens I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL3PC22 (HK7W 04) Prepare, Cook and Finish Complex Dressings and Cold Sauces I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL3PC21 (HK7X 04) Prepare, Finish and Present Canapés and Cocktail Products I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL3PC17 (HK82 04) Prepare, Cook and Finish Complex Pastry Products I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL3PC16 (HK83 04) Prepare, Cook and Finish Complex Cakes, Sponges, Biscuits and Scones I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
assessor must assess PCs 1-8 by directly observing the candidate’s work. For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (ie either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. evidence, gathered through direct observation by the assessor of the candidate’s work for: 1 Select the type and quantity of pasta and other ingredients needed for the dish. 2 Check all ingredients to make sure they meet quality standards and other requirements. 3 Choose the correct tools, knives and equipment to prepare, cook and finish the pasta. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the pasta. 5 Prepare the fresh pasta and other ingredients to meet dish requirements. 6 Cook the pasta and other ingredients to meet dish requirements. 7 Ensure the dish has the correct flavour, colour, texture and quantity. 8 Present the dish to meet requirements. 9 Ensure the dish is at the correct temperature for holding and serving. 10 Store any cooked pasta dishes not for immediate use in line with food safety regulations. both: a filled pasta b unfilled pasta all nine: c weighing or measuring d sieving e pulling or kneading f Resting g Rolling h Portioning i Boiling j Baking k combining cooking methods two from: l garnishing m saucing or glazing or dressing n presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL3PC14 (HK85 04) Prepare, Cook and Finish Fresh Pasta Dishes Evidence reference Evidence description Date Performance criteria
Unit PPL3PC13 (HK86 04) Prepare, Cook and Finish Complex Soups I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
You must do: What you must cover: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1-8 by directly observing the candidate’s work. For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (ie either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: 1 Select the type and quantity of ingredients needed for the soup. 2 Check the ingredients to make sure they meet quality standards and other requirements. 3 Choose the correct tools, knives and equipment to prepare, cook and finish the soup. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the soup. 5 Combine the ingredients ready for cooking. 6 Prepare and cook the soup to meet requirements. 7 Ensure the soup has the correct flavour, colour, consistency and quantity. 8 Finish and present the soup to meet requirements. 9 Ensure the dish is at the correct temperature for holding and serving. 10 Store any cooked soup not for immediate use in line with food safety regulations. nine from: a weighing or measuring b chopping c simmering d clarifying e boiling f whisking g passing or straining h skimming i chilling j liaison k adding an accompaniment or garnish making four from: l consommé m bisque n chowder o velouté p complex cream soups q cold soups Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL3PC13 (HK86 04) Prepare, Cook and Finish Complex Soups
Unit PPL3PC10 (HK89 04) Prepare Game for Complex Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL3PC7 (HK8D 04) Cook and Finish Complex Meat Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL3PC6 (HK8E 04) Prepare Meat for Complex Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
1 Work effectively according to standard operating procedures. 2 Assess own performance to identify possible efficiency improvements. 3 Report accurately any opportunities to improve the efficiency of utilities and other resources. 4 Report promptly and accurately variations in utility and resource usage and any actions you have taken in response. 5 Implement actions to improve the efficiency of utility and other resource usage. 6 Work efficiently in line with menu specifications to avoid and minimise waste. Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: three from: (a) gas (b) electricity (c) water (d) food (e) disposables (f) sundries (e.g. tinfoil, clingfilm) Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC34 (HK8L 04) Contribute to Sustainable Practice in Kitchens Evidence reference Evidence description Date Performance criteria Scope/Range What you must do What you must cover 1 2 3 4 5 6 a b c d e f
Unit PPL2PC34 (HK8L 04) Contribute to Sustainable Practice in Kitchens Knowledge and understanding Evidence reference and date What you must know and understand For those knowledge statements that relate to how the candidate should do something, the assessor may be able to infer that the candidate has the necessary knowledge from observing their performance or checking products of their work. In all other cases, evidence of the candidate’s knowledge and understanding must be gathered by alternative methods of assessment (eg oral or written questioning). 1 Terminology used in relation to sustainability in commercial kitchens
Unit PPL2PC28 (HK8V 04) Prepare and Present Food for Cold Presentation Performance criteria What you must do: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1–7 by directly observing the candidate’s work. PC 8 may be assessed by alternative methods if observation is not possible. 1 Select the type and quantity of food products and garnish ingredients required for preparation. 2 Check the food products and garnish ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment to prepare and present the food for cold presentation. 4 Use the tools, knives and equipment correctly when preparing and presenting the food. 5 Prepare food products to meet the requirements of the dish. 6 Ensure food products have the correct flavour, colour, texture and quantity. 7 Garnish and present the food products to meet requirements. 8. Store any prepared food products and garnish not for immediate use in line with food safety regulations. Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: six from: (a) bread products (b) salads (c) pre-prepared pies (d) cooked red or white meat (e) fish (f) pre-prepared terrines (g) pre-prepared pâtés (h) cured meats (i) shellfish (j) vinaigrette (k) cold sauces two from: (l) fruit (m) vegetables (n) herbs four from: (o) slicing (p) dressing (q) garnishing (r) portioning (s) whisking (t) combining ingredients Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony.
of the trip (providing the trip proceeds). The completed consent form secures your son’s place, and thereafter the school will proceed to make bookings and reservations to procure the best possible deals. The proposed flight schedule is as follows: Virgin Airways Flight Schedule / Monday 15 – Sunday 21 October 2018 Flight Number Tour Dates Flight Route Depart Time Arrive Time VS021 Monday 15 October 2018 LHR – Washington 11.30pm 2.50pm VS010 Saturday 20 October 2018 New York - LHR 9pm 9.15am (+1) If you would like your son to join the trip please could you complete the online consent form via the link below no later than Friday 27 April 2018, after which you will be sent an invitation to WisePay to make payment. Yours sincerely Richard Jackson – History Department
Unit PPL2PC22 (HK92 04) Prepare, Cook and Finish Basic Egg Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Performance criteria Scope/Range What you must do: What you must cover: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1–8 by directly observing the candidate’s work. For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (i.e. either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: 1 Select the type and quantity of vegetable protein and other ingredients required for preparation. 2 Check the ingredients meet quality and other requirements. 3 Choose the correct tools and equipment required to prepare, cook and finish the vegetable protein. 4 Use the tools and equipment correctly when preparing, cooking and finishing the vegetable protein dish. 5 Prepare the ingredients to meet the requirements of the vegetable protein dish. 6 Cook the ingredients to meet the requirements of the vegetable protein dish. 7 Ensure the vegetable protein dish has the correct flavour, colour, texture and quantity. 8 Finish and present the vegetable protein dish to meet requirements. 9 Ensure the vegetable protein dish is at the correct temperature for holding and serving. 10 Store any cooked vegetable protein dishes not for immediate use in line with food safety regulations. three from: (a) soya (b) Quorn (c) seitan (d) firm tofu (e) soft tofu six from: (f) soaking (g) washing (h) boiling (i) braising (j) steaming (k) deep frying (l) stewing (m) straining (n) roasting (o) baking (p) frying (q) sautéing two from: (r) garnishing (s) saucing (t) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC21 (HK93 04) Prepare, Cook and Finish Basic Vegetable Protein Dishes
Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9 10 Evidence reference Evidence description Date Scope/Range What you must cover a b c d e f g h i j k l m n o p q r s t
There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1–8 by directly observing the candidate’s work. For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (i.e. either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: 1 Select the type and quantity of pulses and other ingredients required for preparation. 2 Check the pulses and other ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to prepare, cook and finish the pulse dish. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the pulse dish. 5 Prepare the ingredients to meet the requirements of the pulse dish. 6 Cook the ingredients to meet the requirements of the pulse dish. 7 Ensure the pulse dish has the correct flavour, colour, texture and quantity. 8 Garnish and present the pulse dish to meet requirements. 9 Ensure the pulse dish is at the correct temperature for holding and serving. 10 Store any cooked pulse dishes not for immediate use in line with food safety regulations. two from: (a) beans (b) peas (c) lentils four from: (d) soaking and washing (e) peeling or shelling (f) boiling (g) braising (h) steaming (i) puréeing (j) deep frying (k) stewing (l) baking (m) combining cooking methods two from: (n) garnishing (o) saucing (p) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC20 (HK94 04) Prepare, Cook and Finish Basic Pulse Dishes Evidence reference Evidence description Date Performance criteria What you must do
Performance criteria Scope/Range What you must do: What you must cover: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 1-8 by directly observing the candidate’s work. For PC 9, if it is not possible to observe both ‘holding’ and ‘serving’, alternative methods of assessment may be used for one of them (i.e. either holding or serving) but the assessor must observe the other. PC 10 may be assessed by alternative methods if observation is not possible. All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: 1 Select the type and quantity of ingredients required for preparation. 2 Check the ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to prepare, cook and finish the sauce. 4 Use the tools, knives and equipment correctly when preparing, cooking and finishing the sauce. 5 Prepare the ingredients to meet the requirements of the sauce. 6 Cook the ingredients to meet the requirements of the sauce. 7 Ensure the sauce has the correct flavour, colour, texture, consistency and finish. 8 Present the sauce to meet requirements. 9 Ensure the sauce is at the correct temperature for holding and serving. 10 Store any cooked sauce not for immediate use in line with food safety regulations. six from: (a) weighing or measuring (b) chopping (c) simmering (d) boiling (e) making a roux (f) whisking (g) passing, straining or blending (h) skimming (i) adding cream (j) adding thickening agents (k) pureeing (l) reducing Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC16 (HK98 04) Prepare, Cook and Finish Basic Hot Sauces
may be assessed by alternative methods if observation is not possible. 1 Select the type and quantity of ingredients required for preparation. 2 Check the ingredients meet quality and other requirements. 3 Choose the correct tools, knives and equipment required to make the stock. 4 Use the tools, knives and equipment correctly when making the stock. 5 Prepare the ingredients to meet the requirements of the stock. 6 Cook the ingredients to meet the requirements of the stock. 7 Ensure the stock has the correct flavour, colour, consistency and quantity. 8 Store any cooked stock not for immediate use in line with food safety regulations. Scope/Range What you must cover: All scope/range must be covered. There must be performance evidence, gathered through direct observation by the assessor of the candidate’s work for: five from: (a) weighing or measuring (b) browning or roasting (c) simmering (d) boiling (e) reducing (f) skimming (g) straining three from: (h) making brown stock (i) making fish stock (j) making vegetable stock (k) making white stock Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PC15 (HK99 04) Make Basic Stocks Evidence reference Evidence description Date Performance criteria Scope/Range What you must do What you must cover
Unit PPL2PC13 (HK9C 04) Prepare Offal for Basic Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL2PC13 (HK9C 04) Prepare Offal for Basic Dishes Knowledge and understanding Evidence reference and date What you must know and understand For those knowledge statements that relate to how the candidate should do something, the assessor may be able to infer that the candidate has the necessary knowledge from observing their performance or checking products of their work. In all other cases, evidence of the candidate’s knowledge and understanding must be gathered by alternative methods of assessment (eg oral or written questioning). 1 Different types of commonly used offal and how to identify them 2 How to check that the offal meets requirements
Unit PPL2PC11 (HK9E 04) Prepare Game for Basic Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
From To Starting Final Job Title and Duties Reason for Leaving Name of Employer Supervisor May we contact? Yes No Street Address Main Phone Number Dates Employed (Month/Year) Pay Rate From To Starting Final Job Title and Duties Reason for Leaving Have you ever been involuntarily terminated or asked to resign from any job?................................................. Yes No If yes, please explain Please explain any gaps in your employment history: Please list any other experience, job related skills, additional languages, or other qualifications that you believe should be considered in evaluating your qualifications for employment. Please describe your educational background in the table provided below. School Name Years Completed Diploma/ Degree (Yes/No) Course of Study/Major Specialized Training, Skills, or Activities High School College/ University Graduate/ Professional School
Please Note: Milk choice includes a choice of non-fat (flavored or unflavored) or 1% (unflavored) milk. Reduced fat dressing is served with salads and fresh vegetables. All Grain items are Whole Grain Rich. Fall Cycle MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Week 1 Pig in a Blanket Roasted Red Potatoes Broccoli w/Cheese Fresh Apple Slices Fruit Choice - Canned Milk Choice Chicken Wrap Spanish Brown Rice Romaine Lettuce Tomato Slice Sautéed Zucchini Tropical Fruit Oatmeal Cookie (9-12) Fruit Choice - Fresh Milk Choice Spaghetti w/ Meat Sauce Garlic Bread Garden Salad Green Beans Mandarin Oranges Fruit Choice - Canned Milk Choice Taco Salad Tortilla Chips & Tomato Salsa Refried Beans Fresh Watermelon Cinnamon Puff (6-12) Fruit Choice - Canned Milk Choice Chicken & Noodles Whole Wheat Roll & Honey (6-12) Mashed Potatoes Fresh Baby Carrots Fresh Grapes Fruit Choice - Fresh Milk Choice Week 2 Mini Meatball Sub Ranch Potato Wedges Tossed Salad Fresh Peach Fruit Choice - Canned Milk Choice BBQ Chicken Drumstick Whole Wheat Roll & Jelly Baked Beans Creamy Cole Slaw Apricot Halves Fruit Choice - Fresh Milk Choice White Chicken Chili Cornbread Muffin Cherry Tomatoes Cucumber Slices Fresh Banana Fruit Choice - Canned Milk Choice Cheese Pizza Broccoli Florets Fresh Baby Carrots Fresh Citrus Fruit Cup Fruit Choice - Canned Milk Choice Biscuits & Gravy Sausage Patty (6-12) Fresh Sugar Snap Peas Hash Brown Patty Fresh Plum Fruit Choice - Canned Milk Choice USDA is an equal opportunity provider and employer.
Please Note: Milk choice includes a choice of non-fat (flavored or unflavored) or 1% (unflavored) milk. Reduced fat dressing is served with salads and fresh vegetables. All Grain items are Whole Grain Rich. Fall Cycle, continued MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Week 3 Pork Rib on a Bun Dark Green Leaf Lettuce & Tomato Slice Sweet Potato Puffs Fresh Apple Fruit Choice - Canned Milk Choice Taco Soup Tortilla Chips & Tomato Salsa Broccoli Florets Fresh Strawberries Fruit Choice - Canned Milk Choice Corn Dog Green Beans Tater Tots Fruit Cocktail Snickerdoodle Fruit Choice - Fresh Milk Choice Chicken Quesadilla Tortilla Chips (9-12) Black Bean & Corn Salsa (9-12) Refried Beans Fresh Cantaloupe Fruit Choice - Canned Milk Choice Cowboy Cavatini Whole Wheat Roll & Jelly Seasoned Corn Garden Salad Fresh Orange Fruit Choice - Fresh Milk Choice Week 4 Hamburger on a Bun Dark Green Leaf Lettuce Tomato Slice Oven Fries Strawberries & Bananas Fruit Choice - Fresh Milk Choice Chili Tortilla Chips (9-12) Red Bell Pepper Strips Fresh Peach Cinnamon Roll Fruit Choice - Canned Milk Choice Chicken Nuggets Whole Wheat Roll & Jelly Mashed Potatoes & Gravy Tossed Salad Fresh Pear Fruit Choice - Canned Milk Choice Baked Ham Angel Biscuit & Jelly Apple Glazed Sweet Potatoes Green Beans Fresh Grapes Honey Apple Crisp (9-12) Fruit Choice - Canned Milk Choice Macaroni & Cheese Meatballs Whole Wheat Bread & Jelly (6-12) Seasoned Peas Fresh Baby Carrots Apple Salad Fruit Choice - Canned Milk Choice USDA is an equal opportunity provider and employer.
Please Note: Milk choice includes a choice of non-fat (flavored or unflavored) or 1% (unflavored) milk. Reduced fat dressing is served with salads and fresh vegetables. All Grain items are Whole Grain Rich. Fall Cycle MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY Weekly Nutrient Averages K-5 6-8 9-12 Week 1 Pig in a Blanket Roasted Red Potatoes Broccoli w/Cheese Fresh Apple Slices Fruit Choice - Canned Milk Choice Chicken Wrap Spanish Brown Rice Romaine Lettuce Tomato Slice Sautéed Zucchini Tropical Fruit Oatmeal Cookie (9-12) Fruit Choice - Fresh Milk Choice Spaghetti w/ Meat Sauce Garlic Bread Garden Salad Green Beans Mandarin Oranges Fruit Choice - Canned Milk Choice Taco Salad Tortilla Chips & Tomato Salsa Refried Beans Fresh Watermelon Cinnamon Puff (6-12) Fruit Choice - Canned Milk Choice Chicken & Noodles Whole Wheat Roll & Honey (6-12) Mashed Potatoes Fresh Baby Carrots Fresh Grapes Fruit Choice - Fresh Milk Choice Calories Sodium (mg) % of Total Calories from Sat. Fat 645 1066 8.2% 692 1113 7.8% 788 1162 7.4% Week 2 Mini Meatball Sub Ranch Potato Wedges Tossed Salad Fresh Peach Fruit Choice - Canned Milk Choice BBQ Chicken Drumstick Whole Wheat Roll & Jelly Baked Beans Creamy Cole Slaw Apricot Halves Fruit Choice - Fresh Milk Choice White Chicken Chili Cornbread Muffin Cherry Tomatoes Cucumber Slices Fresh Banana Fruit Choice - Canned Milk Choice Cheese Pizza Broccoli Florets Fresh Baby Carrots Fresh Citrus Fruit Cup Fruit Choice - Canned Milk Choice Biscuits & Gravy Sausage Patty (6-12) Fresh Sugar Snap Peas Hash Brown Patty Fresh Plum Fruit Choice - Canned Milk Choice Calories Sodium (mg) % of Total Calories from Sat. Fat 640 1078 5.6% 654 1107 5.8% 839 1302 5.6% USDA is an equal opportunity provider and employer.
HKPFS Reference Number: PF18 - Other Reference Number (if applicable): RESEARCH GRANTS COUNCIL Hong Kong PhD Fellowship Scheme (HKPFS) Academic Referee’s Report Form (CONFIDENTIAL) General Notes: Please fill in the HKPFS Reference Number at the top right corner of each page of this form. One copy of this referee’s report should be forwarded to each of the applicant’s two referees* for completion of Part B. Referees should return their completed report directly to the nominating university named below before the Submission Deadline. It is important that the referee writes the report, not the applicant. Referees should return a completed referee’s report directly to the nominating university stated below by post / fax or e-mail (under confidential cover): Name of Nominating University: Hong Kong Baptist University Address: Graduate School AAB 904, Level 9, Academic and Administration Building, Baptist University Road Campus Hong Kong Baptist University Kowloon Tong Hong Kong Fax: (852) 3411 5133 E-mail: Submission Deadline: 1 December 2018 * The two academic referees should be familiar with the applicant’s academic achievements and research ability. The referee’s report should be completed in English. Proposed supervisor(s) from the university above and persons from non-academic background are not considered as appropriate academic referees.
HKPFS Reference Number : PF 18- Other Reference Number (if applicable): How would you rate the following characteristics of the applicant in comparison with other students you have taught or supervised? (Please tick as appropriate) Excellent (top 5%) Good (top 6-20%) Satisfactory (top 21-50%) Average or below (lower than 50%) No basis for judgment Intellectual capacity Analytical power and reasoning Knowledge of proposed research study Judgment Imagination and originality Motivation and perseverance Skills of writing and argumentation Ability for conducting scholastic research Capacity for independent work Reliability and sense of responsibility How many students are there in your comparison group?
THE NCPEDP-MINDTREE HELEN KELLER AWARDS The story of the Helen Keller Awards started way back in 1999 as a result of the findings of a survey conducted of the Top 100 Companies of India by the National Centre for Promotion of Employment for Disabled People (NCPEDP). The results showed that the average percentage of employment of people with disabilities was as follows: in the public sector: 0.54 percent; in the private sector: 0.28 percent; and in the multinationals: 0.05 percent. While the situation has improved to some extent in the past decade and a half, we are still not even close to covering half the percentage of persons with disabilities living in the country. The objective of the NCPEDP Helen Keller Awards was to start a discourse on equal opportunities for persons with disabilities in the area of employment at a time when no one was even thinking about it. Organisations and employees with disabilities would become brand ambassadors for the cause of employment of persons with disabilities and take the momentum forward and role models would be identified and celebrated in an attempt to motivate and encourage others. Over the past 18 years, these Awards have come to be recognised as the most prestigious Indian benchmark for honouring people and organisations which have been working towards promoting employment opportunities for people with disabilities. This is the 18th year of the Awards and the 2nd year of The NCPEDP-Mindtree Helen Keller Awards. Each year a total of 10 Awards are given away – 3 each in the two individual categories and 4 for role model companies/organisations on 2nd December, the eve of World Disability Day. The Awards are given under 3 categories: Category A: Role Model Disabled Person: Disabled persons from within the disability sector and outside who have been active as ambassadors of the cause of employment for disabled people and are a positive role model for others. Category B: Role Model Supporter of Increased Employment Opportunities for Disabled People: Individuals from within the disability sector or outside who have contributed substantially to the cause of promoting employment opportunities for disabled people over an extended period of time. Category C: Role Model Companies/NGOs/Institutions: Organisations from the disability sector or outside who have shown their commitment towards promoting equal employment opportunities for people with disabilities.
of the culture is eating and the local students were always taking me to their favorite restaurants or cooking a special, traditional dish for me. I enjoyed learning about the traditions and cultural differences, especially during Chinese New Year. Hong Kong is truly dynamic. At one moment you can be crushed in the MTR and in another hour you cannot see any trace of the city. After four and a half months, I never ceased to be amazed. I spent my free time exploring different neighborhoods, visiting art museums and galleries, hiking Hong Kong’s extensive trails, getting lost in huge shopping malls, even surfing! I expected the dizzying, tall skyscrapers but never really expected Hong Kong to be so green and lush. I can easily say that I was never bored! In addition to exploring Hong Kong, I was able to travel to Thailand, Vietnam, Cambodia, Macau, and the Philippines. Hong Kong acted as a springboard for easy, inexpensive Southeast Asia travel. I enjoyed comparing and contrasting the vibrant cultures of each of these countries. I am glad that I decided to maintain a blog, not because of the positive feedback from my “followers” but because it forced me to reflect on all of my experiences and what I learned from them. Overall, my semester abroad was truly incredible. As much as I am happy to be back at Cornell, I still think fondly about my time spent in Hong Kong. It now feels like a pleasant dream, but one that I remember vividly! Thank you Dr. Morin, The Woo family, and my own family for allowing me the opportunity to enjoy every moment in Hong Kong. It was a truly formidable experience that I will always reflect on positively. From slope to slope.
"Secretary" means the Secretary of the Foundation and the person elected as the Secretary under these Articles shall be deemed to be the “Secretary” of the Foundation for the purpose of Section 474 of the Ordinance. “Board” means the board of directors of the Foundation appointed pursuant to Article 13 and 14. For the purpose of the Ordinance, the Board of Directors of the Foundation is the Executive Committee of the Foundation. "General Meeting" means a General Meeting of the Members of the Foundation whether Annual or Extraordinary. "Seal" means the common seal of the Foundation. "Ordinance" means the Companies Ordinance, Chapter 622 of the Laws of Hong Kong. Any words denoting the singular number include the plural number and vice versa. Any word denoting the masculine gender shall include the feminine gender or vice versa. Expressions referring to writing shall, unless the contrary intention appears, be construed as including references to printing, lithography, photography, and other modes of representing or reproducing words in a visible form. Wherever any provision of these Articles (except a provision for the appointment of a proxy) requires that a communication as between the Foundation, its Executive Committee or Members be effected in writing, the requirement may be satisfied by the communication being given in the form of an electronic record if the person to whom the communication is given consents to it being given to him in that form. Wherever any provision of these Articles requires that a meeting of the Foundation, its Executive Committee or Members be held, the requirement may be satisfied by the meeting being held by such lawful electronic means and in such manner as may be agreed by the Foundation in General Meeting.
Table 1: UK Trade in Goods and Services with the EU and the Non-EU, seasonally adjusted (£bn) 2016 Q3 2016 Q4 2017 Q1 2017 Q2 2017 Q3 2017 Q4 2018 Q1 2018 Q2 Exports EU 61.0 64.4 67.7 68.7 72.2 72.5 71.2 71.5 Non-EU 77.4 86.7 83.0 83.5 84.1 86.1 86.6 86.1 Imports EU 80.5 83.0 83.8 83.7 86.1 85.9 86.4 88.9 Non-EU 71.7 72.2 74.2 75.5 75.2 76.2 74.6 74.7 Source: ONS Balance of Payments, UK April to June 2018
Unit PPL2PC10 (HK9F 04) Cook and Finish Basic Poultry Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL1PC5 (HL03 04) Prepare and Finish Simple Salad and Fruit Dishes I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
Unit PPL1PC5 (HL03 04) Prepare and Finish Simple Salad and Fruit Dishes Unit overview This unit about preparing and presenting salad and fruit dishes, for example: fruit based salads vegetable based salads pulse and bean based salads Sufficiency of evidence There must be sufficient evidence to ensure that the candidate can consistently achieve the required standard over a period of time in the workplace or approved realistic working environment. This page is intentionally blank Unit PPL1PC5 (HL03 04) Prepare and Finish Simple Salad and Fruit Dishes Performance criteria What you must do: There must be evidence for all Performance Criteria (PC). The assessor must assess PCs 15 by directly observing the candidate’s work. PC 6 may be assessed by alternative methods if observation is not possible.
Unit PPL2PRD19 (HL0D 04) Maintain an Efficient Use of Food Resources I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)
6 The financial impact of uncontrolled food wastage 7 The importance of maintaining efficient stock levels 8 The types of unexpected situations that may occur when performing food operations and how to deal with these Unit PPL2PRD19 (HL0D 04) Maintain an Efficient Use of Food Resources Supplementary evidence Evidence Date 1 2 3 4 5 6 Assessor feedback on completion of the unit
Unit PPL2PRD17 (HL0F 04) Modify Dishes to Meet the Specific Nutritional Needs of Individuals I confirm that the evidence detailed in this unit is my own work. Candidate’s name Candidate’s signature Date I confirm that the candidate has achieved all the requirements of this unit. Assessor’s name Assessor’s signature Date Countersigning — Assessor’s name (if applicable) Countersigning — Assessor’s signature (if applicable) Date I confirm that the candidate’s sampled work meets the standards specified for this unit and may be presented for external verification. Internal verifier’s name Internal verifier’s signature Date Countersigning — Internal verifier’s name (if applicable) Countersigning — Internal verifier’s signature (if applicable) Date External Verifier’s initials and date (if sampled)