zilongwang/ReadingBank huggingface dataset:
Unit PPL2PRD15 (HL0H 04) Produce Flour, Dough and Tray Baked 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)
possible. Prepare flour, dough and tray baked products 1 Identify the number of portions required for service 2 Ensure that ingredients are of the type, quality and quantity required 3 Prepare ingredients using the appropriate basic preparation methods to meet quality and organisational requirements 4 Label any prepared ingredients clearly and accurately, and store in line with legal requirements Cook, finish and present flour, dough and tray baked products 5 Ensure that flour, dough and tray baked products are of the type, quality and quantity required 6 Combine the flour, dough and tray baked products with other ingredients 7 Cook flour, dough and tray baked products using the appropriate basic cooking methods to meet quality and organisational requirements 8 Use basic finishing methods to meet quality and organisational requirements 9 Label any prepared ingredients clearly and accurately, and store in line with legal requirements four from: (a) pre-prepared pastry (b) cake or sponge mixes (c) scone mix (d) dough mix (e) biscuit mix (f) tray-bake mix six from: (g) mixing (h) kneading (i) greasing (j) creaming or beating (k) lining (l) melting (m) glazing (n) portioning (o) rolling (p) shaping (q) cutting four from: (r) pastry products (s) cakes or sponges (t) scones (u) dough products (v) biscuits (w) tray bakes one from: (x) baking (y) deep frying four from: (z) dusting or sprinkling or dredging (aa) filling (bb) piping (cc) spreading or coating (dd) glazing (ee) trimming (ff) portioning Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony: Unit PPL2PRD15 (HL0H 04) Produce Flour, Dough and Tray Baked Products Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9
Unit PPL2PRD12 (HL0L 04) Produce Basic 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)
4 Prepare and cook the ingredients to meet dish requirements 5 Check the finished pastry product has the correct colour, texture and flavour 6 Check that the pastry product is cooked and held at the correct temperature 7 Present and finish the pastry product to meet customer and your workplace requirements 8 Store any cooked pastry products not for immediate use according to workplace and food safety requirements 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 a minimum of: three from: (a) short (b) sweet (c) suet (d) choux (e) puff (f) gluten free (g) convenience six from: (h) weighing or measuring (i) sifting (j) rubbing in (k) creaming (l) resting (m) piping (n) rolling (o) laminating or folding (p) cutting or shaping or trimming (q) lining one from: (r) baking (s) steaming (t) combining cooking methods two from: (u) icing or dusting (v) brushing (w) garnishing (x) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PRD12 (HL0L 04) Produce Basic Pastry Products Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8
4 Prepare and cook the bread and dough products to meet dish requirements 5 Check the finished bread and dough product has the correct colour, texture and flavour 6 Present and finish the bread and dough products to meet customer and your workplace requirements 7 Store any cooked bread and dough products not for immediate use according to workplace and food safety requirements 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 a minimum of: two from: (a) bun dough (b) bread dough (c) naan dough (d) pitta dough (e) pizza dough (f) soda bread dough (g) par-cooked products (h) gluten free products seven from: (i) weighing or measuring (j) sieving (k) mixing or kneading (l) proving (m) knocking back (n) shaping (o) baking (p) frying one from: (q) glazing (r) filling (s) decorating or icing or dusting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PRD11 (HL0M 04) Produce Basic Bread and Dough Products Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7
Unit PPL2PRD9 (HL0P 04) Produce Basic Pasta 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 PPL2PRD8 (HL0R 04) Produce Basic Cereal, Pulse and Grain 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 PPL2PRD5 (HL0W 04) Cook-Chill Food 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)
3 Check that vegetables and all other ingredients meet the dish, food safety and your workplace requirements 4 Prepare and cook the vegetables and other ingredients to meet dish requirements 5 Check the finished vegetable dish has the correct colour, texture and flavour 6 Check that the vegetable dish is cooked and held at the correct temperature 7 Present and finish the vegetable dish to meet customer and your workplace requirements 8 Store any cooked vegetable dishes not for immediate use according to workplace and 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 a minimum of: four from: (a) roots and tubers (b) bulbs (c) flower heads (d) fungi (e) seeds and pods (f) leaves (g) stems (h) vegetable fruits one from: (i) fresh whole vegetables (j) frozen vegetables (k) pre-prepared vegetables four from: (l) blanching (m) boiling (n) roasting (o) baking (p) grilling (q) frying (deep or shallow or stir) (r) steaming (s) combination cooking methods (t) microwaving two from: (u) garnishing (v) adding an accompaniment (w) presenting Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2PRD4 (HL0X 04) Produce Basic Vegetable Dishes Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8
Unit PPL2PRD3 (HL0Y 04) Produce 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)
5 Ensure that finished items are clean, dry and free from damage. 6 Dispose of damaged or broken items correctly. 7 Dispose of waste or dirty water correctly. 8 Leave cleaning equipment or machinery clean, undamaged and ready for future use. Store crockery and cutlery 9 Ensure that items to be stored are dry and clean. 10 Keep storage areas clean, tidy and free from rubbish. 11 Stack crockery carefully and store it in the correct location ready for use. 12 Polish cutlery, where appropriate, and store it in the correct location ready for use. 13 Dispose of damaged or broken crockery following recommended procedures. 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 a minimum of: one from: (a) cleaning by machine (b) by hand one from: (c) storing crockery (d) storing cutlery Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL1GEN5 (HL16 04) Clean and Store Crockery and Cutlery Evidence reference Evidence description Date Performance criteria Scope/Range What you must do What you must cover 1 2 3 4 5 6 7 8 9 10 11 12 13 a b c d
order. 4 Complete required information on documentation and use the correct method of ordering within the time required to ensure delivery before current stock is finished. 5 Maintain documentation in line with organisational requirements. 6 Obtain and file notification of placed orders and notification from supplier. 7 Respond to queries and solve problems that arise about the order within your authority. Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 Unit PPL2GEN2 (HL19 04) Order Stock 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 a minimum of: two from stock requirements: (a) product type required (b) amount required (c) product brand one from method of ordering: (h) electronic (i) in person (o) type (p) quality
Unit PPL2GEN4 (HL1C 04) Maintain Food Safety in a Kitchen Environment 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)
candidate’s work. PCs 3, 5, 6 and 14 may be assessed by alternative methods if observation is not possible. Keep yourself and your working area clean and hygienic 1 Ensure surfaces and equipment are clean and in good condition 2 Use clean and suitable cloths and equipment for wiping and cleaning between tasks 3 Remove from use any surfaces and equipment that are damaged or have loose parts, and report them to the person responsible for food safety 4 Dispose of waste promptly, hygienically and appropriately 5 Identify, take appropriate action on and report to the appropriate person, any damage to walls, floors, ceilings, furniture and fittings 6 Identify, take appropriate action on and report to the appropriate person, any signs of pests 7 Comply with legal and organisational requirements for personal hygiene and behaviour Store food safely 8 Check that food is undamaged, is at the appropriate temperature and within date on delivery 9 Identify and retain any important labelling information 10 Prepare food for storage and put it in the correct storage area as quickly as necessary to maintain its safety 11 Ensure storage areas are clean, suitable and maintained at the correct temperature for the type of food 12 Store food so that cross contamination is prevented 13 Follow stock rotation procedures 14 Dispose of food that is past its date in line with organisation and food safety regulations 15 Keep necessary records up-to-date Prepare, cook and hold food safely 16 Check food before and during operations for any hazards, and follow the correct procedures for dealing with these 17 Follow your organisation's procedures for items that may cause allergic reactions 18 Prevent cross-contamination, such as between raw foods, foods already cooking/reheating and ready-to-eat foods 19 Use methods, times, temperatures and checks to make sure food is safe following operations 20 Keep necessary records up-to-date
III. Record of Participation in Activities/ Services in Senior Secondary School and/or High Education Institution School Year Name of Activities Award/ Achievement/ Post Name of Organization Section C Education I. Study programs attended (Please submit a copy (copies) of graduation certificate(s).) School(s), College(s), Higher Education Institution(s), etc. Attended Class Attended Qualification Obtained Date (Month/Year) From To Section D Supporting Information In the space below, give a brief account of your aspirations for a career in the aviation-related industries. (Use a separate sheet and attach it to the Application Form if needed.) Section E Declaration I declare that all the information provided in this form is accurate and true. I have carefully read and fully understood the terms and conditions set out in the application documents including the terms and conditions contained in the Scholarship Policy & Eligibility and the Deed of Undertaking. I accept and agree to abide by the terms and conditions set out in the applicant documents related to the application for the scholarship under the Hong Kong Aviation Scholarship Scheme. ________________________________ _____________________________ Signature Date
Unit PPL1PRD1 (HL1G 04) Prepare Hot and Cold Sandwiches 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 PPL2GEN6 (HL1P 04) Minimise the Risk of Allergens to Customers 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)
special requirements e special seating requirements f nominated seating service operations ingredients and method of cooking k prices l special offers and promotions accompaniments gloves u cutlery Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2FBS14 (HL1R 04) Serve Food at the Table (Formal Dining) 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 u v w
Unit PPL2GEN7 (HL1V 04) Resolve Customer Service Problems 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 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 a b c d Unit PPL2GEN7 (HL1V 04) Resolve Customer Service Problems 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 Organisational procedures and systems for dealing with customer service problems. 2 How and when to use own initiative. 3 How to have confidence in discussing customers’ needs. 4 How to defuse potentially stressful situations. 5 How to negotiate. 6 The limitations of what you can offer your customer. 7 Types of action that may make a customer problem worse and should be avoided. Unit PPL2GEN7 (HL1V 04) Resolve Customer Service Problems
5 Dispose of coffee grounds and used tea products according to your workplace standard. 6 Check and record that food storage equipment meets your workplace and legal requirements and that food is stored correctly. 7 Report any problems with equipment to the appropriate person. 8 Complete work and documentation in line with legal requirements, workplace procedures and current legislation relating to hygienic and safe working practices when closing down the station after service. 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 espresso machine b grinder c knock box d tamp e refrigerated units three from: f coffee beans g ground coffee sachets (decaf) h tea bags i loose tea j hot chocolate powder or syrup k fresh fruit items three from: l crockery m cutlery n glassware o napkins p disposable cups and lids q stencils three from: r milk s sugar t dusting powder u marshmallows v cream w syrups Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2FBS11 (HL1X 04) Clean and Close a Specialist Coffee Station Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8
Unit PPL2FBS10 (HL1Y 04) Prepare and Serve Beverages from a Specialist Coffee Station 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)
opportunities for in-class activities. If you must miss a seminar session, please inform us via email ahead of time. Academic Integrity: good academic work depends on honesty and ethical behaviour. The quality of your work as a student relies on adhering to the principles of academic integrity and to the NTU Honour Code, a set of values shared by the whole university community. Truth, Trust and Justice are at the core of NTU’s shared values. * If you are unsure of how to cite a source, please review the university’s academic integrity resources or ask us directly. COURSE SCHEDULE Week 1: Environmental Consciousness, Then & Now (Jan 16) *Introductory lecture and interactive activities Week 2: The Ecological Thought (Jan 23) Timothy Morton, “Introduction,” The Ecological Thought, pp. 1-19 Lawrence Buell, “Introduction” and “Toxic Discourse,” Writing for an Endangered World, pp. 1-54; Buell, “Introduction,” The Environmental Imagination, pp. 1-30 Week 3: The Climate Change Debate (Jan 30) Mike Hulme, “The Social Meanings of Climate,” “The Things We Believe,” and “The Things We Fear,” Why We Disagree About Climate Change, pp. 1-34; 142-177 Naomi Klein, selections, This Changes Everything Week 4: Energy (Feb 6) Laurie Shannon et al, “Literature in the Ages of Wood, Tallow, Coal, Whale Oil, Gasoline, Atomic Power, and Other Energy Sources,” pp. 305-326 Rob Nixon, “Pipedreams: Ken Saro-Wiwa, Environmental Justice, and Micro-Minority Rights,” pp. 103-127 Steve Duin & Shannon Wheeler, Oil and Water – part 1 Week 5: Energy II (Feb 13) William Blake, “The Chimney Sweeper” Blake, illuminated prints Duin & Wheeler, Oil and Water – part 2 Week 6: Biodiversity (Feb 20) Joseph Addison, “On the Scale of Being” Ashley Dawson, “Introduction” and “An Etiology of the Present Catastrophe,” Extinction: A Radical History, pp. 1-37 James Balog, wildlife photography
Table 2 DFID funding allocations for Mediterranean Crisis Response by country and implementing partner (since October 2015) Implementing partner Greece Serbia Italy Cyprus Croatia Slovenia Europe-Wide International Organisation for Migration £1,056,477 £500,000 £150,000 £1,100,000 International Federation of the Red Cross £1,640,000 £461,700 £700,000 £75,000 £1,016,535 United Nations High Commissioner for Refugees £11,029,482 £2,307,200 £564,419 START Fund £12,471,422 £3,560,517 £1,236,012 £105,000 £2,250,720 United Nations Children Fund £2,750,000 Save the Children £3,020,721 International Rescue Committee £3,830,500 UN Agency Secondments £750,000 Gifts in kind –Non Governmental Organisations £416,360 £116,860 £7,513 £220,961 £551,574 Gifts in kind - EU Civil Protection Mechanism £1,051,646 £248,956 £287,312 £180,430 £851,500 Total Per country £34,516,608 £7,195,233 £1,414,419 £7,513 £1,819,284 £285,430 £9,270,329 Total £54,508,815
Unit PPL2FBS8 (HL22 04) Prepare and Serve Dispensed and Instant Hot Drinks 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: two from: a small vending machines b urns or kettles c coffee pots or tea pots three from: e crockery f cutlery g glassware h trays i paper cups one from: k dish washers l fridges/freezers two from: m coffee n tea o hot chocolate three from: p coffee bags or pods or capsules q instant coffee r pre-ground coffee beans two from: x sugar y milk z cream aa dusting powder bb marshmallows or
d filters (pour and serve) j filter papers s syrups t chocolate powder u loose tea v tea bags w fruit or herbal infusions chocolate flakes Evidence for the remaining points under ‘what you must cover’ may be assessed through questioning or witness testimony. Unit PPL2FBS8 (HL22 04) Prepare and Serve Dispensed and Instant Hot Drinks 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 u v w x y z aa bb
Unit PPL2FBS5 (HL26 04) Prepare and Serve Wines 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: four from: a glassware b trays c service cloths or linen d corkscrews or bottle openers e ice buckets or stands two from: g red wine h white wine i sparkling wine j fortified wine three from: k information on name and type of wine l information on price m information on characteristics n information on country of two from: p customer requirements for occasions q customer requirements for food matching two from: t service by the glass u service by the bottle v service by carafe or decanter
Unit PPL2FBS2 (HL29 04) Serve Alcoholic and Soft Drinks 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: two from: a information on prices b information on alcoholic content (ABV) c information on two from: e bottled drinks f draught drinks g optic dispensed drinks h free-pour drinks I drinks in cans two from: l ice m food garnishes n decorative items or stirrers o accompaniments for hot drinks one from: p customers with routine needs q customers with needs one from: r service at the bar s service at the table two from: t glassware u jugs or pitchers v crockery w cutlery x hot beverage
Unit PPL2GEN10 (HL2A 04) Deal with Customers Across a Cultural Divide 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 PPL1FBS2 (HL2D 04) Provide a Food and Beverage Service 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: one from: a customers with routine needs b customers with non-routine one from: c table service d tray service e counter or takeaway service one from: h information on items available i information on dish composition two from: k crockery l cutlery m napkins n trays one from: p seasonings q sugars or sweeteners r prepared sauces two from: t hot food items u cold food items v hot drinks w cold drinks
Unit PPL1FBS1 (HL2E 04) Prepare and Clear Areas for Food and Beverage 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)
There must be evidence for all Performance Criteria (PC). The assessor must assess Performance Criteria (PC) 1–14 by directly observing the candidate’s work. Prepare and clear areas and equipment for food and beverage service 1 Check that the food service area is clean, undamaged and ready for use according to your workplace standard. 2 Check that the service equipment is clean, undamaged, where it should be and switched on ready for use. 3 Check that you have sufficient supply of service items clean, undamaged, ready for use and stored appropriately. 4 Prepare condiments and accompaniments and store appropriately ready for service. 5 Display food items according to your workplace standard in a way that will promote sales and appeal to your customers. Prepare customer areas for food and beverage service 6 Check that the customer areas are clean, undamaged and set up according to your workplace standard. 7 Check that service items are clean, undamaged and placed ready for customers. 8 Check that menus and promotional items are clean, correct, current and ready for customers' use. 9 Check the customer area is appealing and welcoming to customers according to your workplace standard. Clear customer and service areas after food and beverage service 10 Check that service items, food items, condiments and accompaniments are assembled for cleaning or reusable items are stored according to your workplace standard and food hygiene regulations. 11 Dispose of rubbish and waste food appropriately. 12 Check that all service equipment is clean, turned off and stored away correctly. 13 Check that the service area is clean and ready for the continuing service. 14 Check that customer areas and furniture is clean, tidy and ready for the continuing service. Unit PPL1FBS1 (HL2E 04) Prepare and Clear Areas for Food and Beverage Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9 10 11 12 13 14
You must do: There must be evidence for all Performance Criteria (PC). The assessor must assess Performance Criteria (PC) 1–13 by directly observing the candidate’s work. Collect clean linen and bed coverings 1 Check timescales for planned workload and plan work accordingly. 2 Choose and collect the bed and bathroom linen and bed coverings that you need for your work schedule. 3 Ensure the linen and bed coverings meet your organisation's standards. 4 Handle and move the linen and bed coverings safely. 5 Keep your linen store safe and secure. Strip and make beds 6 Check timescales for planned workload and plan work accordingly. 7 Strip all linen and bed covering from the beds. 8 Handle and store soiled linen and bed coverings correctly. 9 Prepare the bed ready for making. 10 Check the bed base, bed head, linen and bed coverings are clean and not damaged. 11 Make the bed with the right linen and bed coverings depending on the type of customer and their personal requirements if known. 12 Leave the bed neat, smooth and ready for use. 13 Deal with customers’ personal property according to your organisation's procedures. Unit PPL1HK1 (HL2Y 04) Collect Linen and Make Beds Evidence reference Evidence description Date Performance criteria What you must do 1 2 3 4 5 6 7 8 9 10 11 12 13
Christmas Carol; Scrooged 1 March Holmes for the Times I: Transposition as Updating The Sign of Four / The Voice of Terror 8 March Recess 15 March Holmes for the Times II: Transposition as Intertextuality The Sign of Four / Dr Bell and Mr Doyle / “Elementary, Dear Data” 22 March Animating Iconic Landscapes Heidi 29 March Transpositions I Group Presentations 5 April Transpositions II Group Presentations 12 April Song & Dance: Musical Versions A Little Princess 19 April Q&A Revision Course Assessment Essay 50% Group Presentation 20%: Design and present on an original adaptation (more details soon). In-class writing exercises, including quiz 20% Participation 10% Date of the in-class quiz: tbc
HOLD Stop cycling RUN/F2/AUX Start or Go on the cycling DVR control mode: change the tab menu NEXT The next item, can be a channel or menu setting field. LAST The previous item, can be a channel or menu setting field. MON When controlling the VMS or analog matrix, press this button to choose the monitor. CAM When controlling the VMS or analog matrix, press this button to choose the camera. MODE Press to switch the control mode of the keyboard Numeric & characters Input the number or character; choose the live view or playback channel. CLEAR Clear the numbers input and exit. ENTER Enter IRIS+/EDIT PTZ control mode: iris+ DVR control mode: enable editing IRIS-/PTZ PTZ control mode: iris- DVR control mode: show the PTZ control menu FOCUS+/A PTZ control mode: focus+ DVR control mode: switch the input methods FOCUS-/PREV PTZ control mode: focus- DVR control mode: switch the screen display. ZOOM+ PTZ control mode: zoom+ ZOOM-/ MAIN/SPOT PTZ control mode: zoom- DVR control mode: switch between main and auxiliary mode LIGHT/F1 PTZ control mode: turn on the light WIPER/MENU PTZ control mode: enable wiper DVR control mode: open the main men Joystick Function Graphic Operation Function Up PTZ control mode: Move the PTZ up. DVR control mode: Fast play when playback, or navigate to the previous item when operating the menu. Down PTZ control mode: Move the PTZ down. DVR control mode: Slow play when playback, or navigate to the next item when operating the menu. Left PTZ control mode: Move the PTZ to the left. DVR control mode: Skip backward when playback, or navigate to the previous menu when operating the menu. Right PTZ control mode: Move the PTZ right. DVR control mode: Skip forward when playback, or navigate to the next menu when operating the menu. Rotate Left Zoom out Rotate Right Zoom in Notes： The joystick realizes pan and tilt movement at 8 directions. The 4-axis joystick can be used to control the zoom; and the central button used as Enter button and to realize picture capture as well. buttons
Unit PPL2GEN12 (HL30 04) Maintain and Deal with Payments Unit overview This unit is about maintaining a payment point such as a till. It also covers taking payments from the customer, operating the till correctly and keeping payments safe and secure. 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 PPL2GEN12 (HL30 04) Maintain and Deal with Payments Performance criteria You must do: There must be performance evidence for all Performance Criteria (PC). The assessor must assess PC 1 and 3, 4, 7 and 9 by directly observing the candidate’s work. PCs 2, 5, 6, 8, 10 and 11 may be assessed by alternative methods if observation is not possible. 1 Ensure your payment point is working and that you have all the materials you need. 2 Maintain the payment point and restock it when necessary.
Unit PPL2GEN12 (HL30 04) Maintain and Deal with Payments 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 Legal requirements for operating a payment point and taking payments from customers. 2 Different types of payment equipment and processes used by an organisation and accepted methods of payment. 3 Your organisation’s security procedures for cash and other types of payments. 4 How you should set up your payment point. 5 How to get stocks of materials you need to set up and maintain the payment point.
Unit PPL2FOH8 (HL35 04) Handle Customer Communications and Book External Services 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).
Unit PPL2FOH7 (HL37 04) Communicate in a Business Environment 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)
Number of NHS employees in England and Wales paying into the NHS Pension Scheme in each year since 2010. Year End NHS 1995 Section NHS 2008 Section Members of Both Schemes Transition Members NHS 2015 Scheme Total Members 2010/2011 1,007,019 271,743 7,171 0 0 1,285,933 2011/2012 949,711 317,145 9,299 0 0 1,276,155 2012/2013 898,690 372,258 11,761 0 0 1,282,709 2013/2014 851,955 468,313 16,873 0 0 1,337,141 2014/2015 801,921 552,822 19,894 0 0 1,374,637 2015/2016 330,908 29,585 1,488 949,047 127,830 1,438,858 2016/2017 291,871 25,898 1,294 944,936 211,736 1,475,735 The NHS Business Services Authority collates membership figures for England and Wales together. To obtain separate figures for England alone would incur disproportionate cost. Notes: Data provided by the NHS Business Service Authority which administers the NHS Pension Scheme. Members of Both Schemes refers to 1995 and 2008 scheme members. This occurs when a 1995 scheme member left the NHS for a period of more than five years and upon return, could only join the 2008 scheme.
Unit PPL2FOH5 (HL39 04) Produce Documents in a Business Environment 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 PPL2FOH4 (HL3A 04) Prepare Customer Accounts and Deal with Departures Unit overview This unit is about maintaining customer accounts by entering charges and adjustments onto the account. It also covers dealing with departing customers by completing the relevant documentation and procedures, and recording customer comments. This unit is for members of staff that have responsibility for checking out customers. 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 PPL2FOH2 (HL3D 04) Deal with the Arrival of Customers 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 PPL1FOH9 (HL3G 04) Use a Filing System 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 PPL2GEN15 (HL3T 04) Set up and Close Kitchen 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)
***PRELIMARY SYLLABUS: SUBJECT TO CHANGE*** HL4015: ADVANCED MEDIEVAL LITERATURE MAGIC, SCIENCE, AND MEDICINE IN MEDIEVAL LITERATURE Katherine Hindley khindley@ntu.edu.sg HSS 03-59 Seminar: Thursdays, 1430-1730, S3-SR4 It’s the year 1300, and you have leprosy. What do you do? Do you go to the doctor and eat the herbs he gives you? Do you go to a church and pray for a miracle? What if the doctor told you to pick the herbs by the light of the waning moon and sing charms over them? Would it be medicine or magic? Does it matter? In this course we will explore medieval literary texts that deal with the themes of magic, science, and medicine. In order to contextualise what we read, we will also examine historical sources and digital facsimiles of medieval manuscripts. We will think about topics including the rationality of magic, the role of healing miracles, the fine line between magic and the university sciences, and the persecution of witches. This course aims to teach you to analyse medieval literature in its historical context, by examining primary and secondary source material. You will also engage critically with literary debates. You will be able to pursue your own research questions, adding your voices to scholarly debates. This course will use of a number of digitised manuscripts: in order to view them, please bring a laptop or similar device to class. Middle English texts will be read in the original language. Course Texts: Kieckhefer, Richard. Magic in the Middle Ages. Cambridge: Cambridge University Press, 2014. Other readings will be available on NTULearn or online.
Schedule 1. 17th August America and Utopia: New Worlds Thomas More, Utopia, part one 2. 24th August The Meaning of Utopia Thomas More, Utopia, part two Richard Rorty, “Private Irony and Liberal Hope”* Unit A: Social Utopias 3. 31st August “The Race Problem” Sutton E. Griggs, Imperium in Imperio 4. 7th September A Feminist Utopia Charlotte Perkins Gilman, Herland 5. 14th September “A Social System that Really Works” B.F. Skinner, Walden Two 6. 21st September The American Revolution Thomas Jefferson, “Declaration of Independence.”* ---, Notes on the State of Virginia Unit B: Religious Utopias 7. 28th September The Oneida Perfectionists Spencer Klaw, Without Sin* Recess ---------------------------------------------------------------------------------------------- 8. 12th October In-Class Workshop: Utopian Oregon Texts provided in class 9. 19th October Scientology Lawrence Wright, “The Apostate”* Paul Thomas Anderson, The Master (film screened in class)
2016 Cambridge University Hospitals NHS Foundation Trust October 2015 January 2017 Chair and Chief Executive stepped down in September 2015 following the trust’s entry of Special Measures Barts Health NHS Trust March 2015 n/a Interim Chief Executive appointed June 2015 and made substantive October 2015. Change of Chair. West Hertfordshire Hospitals NHS Trust October 2015 n/a Change of Chair and Chief Executive East Sussex Healthcare NHS Trust October 2015 n/a Change of Chair and Chief Executive London Ambulance Service NHS Trust November 2015 n/a Change of Chair and Chief Executive Worcestershire Acute Hospitals NHS Trust December 2015 n/a Change of Chair and Chief Executive Walsall Healthcare NHS Trust January 2016 n/a Change of Chair in April 2016 Brighton and Sussex University Hospitals NHS Foundation Trust August 2016 n/a Change of Chair and Chief Executive in 2017 South East Coast Ambulance Service NHS Foundation Trust September 2016 n/a Change of Chair and Chief Executive The Princess Alexandra Hospital NHS Trust October 2016 n/a Change of Chief Executive in May 2017 St George’s University Hospitals NHS Foundation Trust November 2016 n/a Change of Chair and Chief Executive Northern Lincolnshire and Goole NHS Foundation Trust* April 2017 n/a A substantive Chief Executive was appointed as the previous Chief Executive was an interim appointment United Lincolnshire Hospitals NHS Trust** April 2017 n/a Appointment process in place for new Chair due to term ending of current Chair Kettering General Hospital NHS Foundation Trust April 2017 n/a Chair and Chief Executive stood down in July 2017. Chair appointed August 2017, Interim Chief