Polyfest in Auckland - 666 Words

Auckland is home to a number of different cultures which make it a â€Å"super-diverse† city and houses several different festivals and events to celebrate these different cultures. This essay is on Polyfest, which is a secondary school dance festival showcasing the different cultures in Auckland. Firstly, I will discuss Polyfest’s long history that makes it the important event that it is today. Secondly, the event itself is a huge event with different stages all over the area and I will explain the form it takes that makes it such a â€Å"BIG† event. Finally, I will describe its social significance that makes it one of the most anticipated annual events of the year. Polyfest first began in the year 1976 at Hillary College in Otara by students, Michael Rollo and Mata Raela along with staff members, Mr Bill Tawhai, Mr Hon and Mrs Heni Green who all predicted the events success. The reason for this event was so that students could showcase their cultural identity and heritage as well as a reason to bring different schools and cultures together. Starting first at Hilary College, Otara in 1976, the event developed into an exciting annual event and moved between different schools for many years. The event became a quick success as each year saw more schools being involved and more groups with their own cultures taking part, so when the event was hosted in Hillary College again in 1981, there were 26 schools involved with 2 stages. Once again in 1991, when the event came back to HillaryShow MoreRelatedNative Zealand And New Zealand1562 Words   |  7 Pagesdisasters. Theme 4: New Home Rev, William Grill, From Darkness to light in Polynesia, 1894, The religious tract society, London. S Percy Smith (1910) Records that when the Cook Isaland people arrived in New Zealand most of them settled in Auckland or Wellington, mainly taking up manual work. Several hundred also worked on farms in Hawkes Bay. The Cook Island people earned such good reputation as reliable, hard workers. George Angus (1973) discovers by mid 1960s a few Cook Islanders had begun

Top Six Teacher Duties to Complete Every Day

Final Reflection Planning Commentary Essay - 1076 Words

PHED 3670 Final Reflection Planning Commentary My college students were between the ages of 20 and 25. The class had prior knowledge of what occurs in a Health Physical Education classroom and some had even played a sport before. Moreover, my students had a high maturity level and knew to wear appropriate athletic wear. The prerequisites for this class was balance, coordination, leg strength, physical abilities, and developmental readiness. They were learning to play a variety of sports such as pickle ball, soccer, volleyball, and shot put. My students’ everyday experiences consisted of some form of physical activity being that they were majoring in Health Physical Education. All of my students were born in America and spoke English. Majority were either Christians or Catholics, however, religious was never discussed in the classroom setting. Likewise, majority if not all had a love for the games of football, basketball and badminton. The sports football and basketball is a part of their culture based on their geographical location. In order to plan my lessons, I used resources like PE Central, Openphysed.org, Teaching Physical Education for Learning, and YouTube. I identified my planning needs by using a lesson plan template. If I were to plan a curricular unit, it would be essential for the students to either have an interest or prior knowledge of the sport. The central focus would be being physically active while learning and improving on the skills. Notably, in myShow MoreRelatedEvaluating The Key Components Of Assessing Student Learning900 Words   |  4 Pagesthe edTPA requires to reach a level 5 score. The second component is to think about how to provide meaningful feedback to students. As it is evident, providing students with a â€Å"great job† commentary as feedback is as equally unuseful as providing them with a â€Å"badly done† commentary. Both of those commentaries lack details on what was doner righ or wrong, and they would be meaningless to students. Intead, the edTPA is open to detailed feedback in written, visual, or audio forms. Teachers can giveRead MoreQuestions On Assessing Student Learning978 Words   |  4 Pagesunder rubric 11–analysis of student learning. The second component is to think about how to provide meaningful feedback to students. As it is evident, providing students with a â€Å"great job† commentary as feedback is as equally unuseful as providing them with a â€Å"badly done† commentary. Both of those commentaries lack details on what was done righ or wrong, and they would be meaningless to students. Isntead, the edTPA is open to detailed feedback in written, visual, or audio forms. Teachers can giveRead MoreThe Events Of The Students916 Words   |  4 Pagesthe allotted time. Task 5 Reflection Commentary 1. When you consider the content learning of your students and the development of their academic language, what do you think explains the learning or differences in learning that you observed during the learning segment? Cite relevant research or theory that explains what you observed. (See Planning Commentary, prompt # 2.) (TPEs 7, 8, 13) All in all, I am proud of my students’ learning this unit. In the final assessment, 76% of the studentsRead MoreMedical Director For Ems Hospitals For Observation That Provide Different Shift Patterns1195 Words   |  5 Pagesclarifies questions, information needs and the final product format, and assigns roles and specific tasks so that all participants understand what is expected of them. The study is being built in accordance with cultural norms (allocation problem formulation problematic issue, posing the problem of research, etc.); involves a greater or lesser degree of ownership of the language and subject language meta-levels (description language research, language reflection on the procedures of research)(Creswell,Read MoreMassage5238 Words   |  21 PagesGuidelines for candidates These take the form of handouts which cover: 1 2 3 4 The investigation as a whole Planning Stage Developing Stage Evaluation Stage Handouts 1 and 2 could be distributed at the start of the investigation while the other two could be given to students once they completed the previous stage of their investigation and are ready to embark on the next part of the process. If desired, all could be handed out at the start of the investigation. Investigation In order to successfullyRead MoreThe Relationship Of A Young Working Class Hairdresser2206 Words   |  9 Pagescontext of 70’s England, and reflects the significant issues of that time, such as an economic gloom, with widespread inflation, low productivity, militant trade unionism and frequent strikes. Within the poem â€Å"A life† by Sylvia Plath is mainly a commentary poem illustrating how an individual’s life is split in two, one half revolving around society and the other half symbolising anything outside of the conformist nature of society. Throughout the play of Educating Rita, readers are first introducedRead MoreWorkplace Citizenship8908 Words   |  36 Pagesresources 10 Assignments 11 Overview of assignments 11 Submission of assignments 11 Extensions late submission 12 Grading guidelines 12 Copying plagiarism 13 Assignment 1 – Learning Reflections 14 Assignment 2 – Annotated Bibliography 16 Assignment 3 – PowerPoint Presentation 20 Assignment 4 – Final Essay 22 Your feedback 25 Student Evaluation of Learning and Teaching (SELT) 25 Support services and resources 25 External student information 25 Students with disabilities 25 AcademicRead MoreModule 3 : Planning For Instruction1790 Words   |  8 PagesModule 3: Planning for Instruction I will learn about and apply instructional strategies designed to deepen student understanding of new content. As a result, students will incorporate this deeper understanding into problem-solving strategies resulting in improved ability to solve multistep, open-ended problems. I intentionally employ a mix of instructional strategies in the classroom in order to give my students a variety of opportunities in which to engage themselves and each other with new contentRead Moreen1320 graded assignments 11131313296 Words   |  54 PagesExploration 9 Unit 2 Assignment 1: Change of Audience—Letter to Peer 10 Unit 2 Assignment 2: Topic, Angle, and Purpose 11 Unit 2 Assignment 3: Genre Essay—Memoir or Profile 12 Unit 3 Assignment 1: Revising the Memoir or Profile 13 Unit 3 Assignment 2: Reflection on Essay Writing 14 Unit 3 Exercise 1: Analyzing Paragraphs 15 Unit 3 Exercise 2: Guided Reading 16 Unit 4 Lab 1: Revised and Polished Essay—Memoir or Profile 21 Unit 4 Project Part 1: Team Roles and Selection of Materials for Analysis 22 Unit 4Read MoreHow Effective Communication And An Appropriate Leadership Style2195 Words   |  9 Pagescohesive unit, both ‘climbs’ enabled students to realistically experience the dynamics of an organized team, and the challenges which it may face. This report serves as an individual reflection on the Everest Simulation experience, while also critically analyzing the concept of communication and leadership. This reflection highlights how effective communication and an appropriate leadership style can not only significantly influence the outcome of the task, but also alter team dynamics and methods of

Application of Clinical Pychology - 1243 Words

Application of Clinical Pychology PSY/480 Application of Clinical Psychology Clinical psychologist are often treating people with mental illness and patients who suffer from severe psychiatric disorders. Clinical psychologist are involved with helping people with abnormal behavior and who may be suffering from psychological distress. Patients are often individualized by psychological, biological and social factors of their case. Clinical psychologist work very close with their patients to help assess and diagnose which psychological disorder they are suffering from. Case Overview As we examine the case of Martha, who suffers from severe depression and borderline personality disorder, a clinical psychologist uses the Rorschach†¦show more content†¦Major depression and borderline personal disorders both indorse negative and inaccurate thinking. Therefore, the psychologist may suggest that Martha prove the validity of her thoughts and beliefs. Each patient is different, but the psychologist will ensure that his or her techniques and strategies align with Martha’s needs and will foster the goals he, and she established (Mayo Clinic, 2013). In choosing who would be involved in the intervention process for Martha’s treatment is important. The choice is clear that Martha’s father should be involved in the process as Martha only chose to seek further help because of her psychiatrist and father. There are also factors that need to be considered in Martha’s intervention such as â€Å"The patient may have a biological or genetic predisposition to depression and other affective or mood disorders. The patient’s mother, father, siblings, grandparents, and/or other relatives may also have depressive disorders.†Plante T. G. (2011). In having Martha’s father be a part of her intervention process it can be assessed if the depression comes from this type of effect in her seeking to attain help. Having Martha’s father present can also help with other issues in treatment. Her father may be able to help with the issues which can be as â€Å"The patient also inevitably experiences psychol ogical concerns related to the depression. Low self-esteem, hopelessness, loss of pleasure in activities and relationships,

Hygiene and Handling of Food at the Buffet-Samples for Students

Question: You have been appointed as the food safety supervisor in a restaurant which is planning to start a new self-service food service (buffet) and the management has asked you to file a report about the staff and customer practices you think that can impact on the food safety. Answer: Displaying of food (chilled / hot and ambient) Buffets displays cold, hot and ambient foods kept at room temperature where it is essential to keep a close eye on the temperature and time. Hot foods The hot foods should be kept at an internal temperature of 60 degree Celsius or 140 F or warmer. The food is served hot in slow cookers, chafing dishes and warming trays by using a food thermometer for checking. The temperature should be checked every 2 hours by using a calibrated food thermometer. It should be noted that some warming trays can hold food only at 110F to 120F and therefore, it should be checked that trays could hold foods up to 140F or warmer that keep away the bacteria called Temperature Danger Zone. Egg and related dishes like souffls or quiches require re-heating temperature to 165F before serving (Ali 2014). Cold foods It is important to serve cold foods in buffet at 40F or colder and keep them refrigerated until it is served. If any food item is going to be displayed on buffet table for more than 2 hours, the plate containing cold foods should be placed on ice to retain the chillness. Cold foods in buffet should be kept cool enough to avoid growth of bacteria or harmful pathogens on it. Ice serves as the best way to keep buffet foods cool. The proteins need to be kept cold like beans, meat and dairy products (Fda.gov 2018). Ambient foods Shelf-stable foods need to be stored safely at room temperature in sealed container. These foods are normally stored in refrigerator, however they can be processed to store them safely at ambient or room temperature for long shelf life. The ambient temperature glass cabinets or display cases are used to store ambient food items like sauces, breads and other condiments. Self service and refilling of food In context to self-service in buffet, the food staff should monitor the way customers or clients use self-service equipment for checking that food is not being contaminated. Controls and monitoring is important in self-service, as food should be served quickly after preparation. The staff who supervise self-service at displays should possess appropriate knowledge and skills for the tasks. One staff must be assigned for monitoring guests and eliminating food safety threat like reusing utensils and plates. The supervision should be maintained in a way that customers should not feel alarmed or uncomfortable. The customer service skills should be good enough to ensure that staffs are not intrusive. There should be separate clean utensils to take food on display and should monitor that customers use them so that contamination is minimized. The single-use items should be kept in dispensers as it minimizes contamination and reduce waste. There should be hand sanitizer in dispensers at self- service buffet and sanitize surfaces by separate cloths and sanitizing solutions (Skov et al. 2013). The refilling of water at buffet is done when the container is less than one-quarter and old container should be removed replacing it. The food should not be combined between new and old containers and place enough drinking filled glasses at all times. Buffet inserts should be refilled in pantry or kitchen and not in the outlet and refills should take place until 15 minutes before closing of buffet so that presentation is up to standard in regards to food cost (Sakaguchi, Pak and Potts 2018). Hygiene in the buffet area Buffet offers variety of dishes and food for gratifying palate of customers with assorted preferences. However, food at buffet is exposed to environment and face difficulty in controlling food temperature. Therefore, it is important to maintain hygiene and quality while enjoying sumptuous meal at the buffet. The buffet area should be cleaned three to four times at the pre opening and after closing of buffet. It is important to sanitize the surface areas like tabletops, bar tops, crockery and cutlery that customers comes in direct contact. At the buffet, there should be safe handling of food by staff by using proper gloves, clean clothing and hairnets that maintain overall hygiene. There should be proper hand washing and sanitizing by employees after every three hours on duty. The unused and leftover for more than 2 hours should be thrown away from buffet facility and remove utensils that become contaminated and replenish with fresh ones (Oyewole 2013). Contamination issues Cross-contamination is the biggest issue in buffet when an individual touches food item or utensil with unclean hands that results in spreading viruses or bacteria to others who is exposed to that particular utensil or food. The self-service buffet greatly invites cross-contamination issues that transfer disease-causing microorganisms through food via direct contact or dripping contaminated liquid on food. In addition, there should be proper food temperature maintenance as temperatures between 40 F and 140 F cause bacteria or virus to grow and multiply rapidly increasing chances of illness to customers (Hattersley and King 2014). Crockery and cutlery Presentation is essential in buffet catering and crockery helps in complimenting the food at display. The combination of interesting colours and shapes gives an exciting experience through ceramic, wood and glass materials in the catering crockery. The centre dishes have maximum effect and use of rubber pedestals on elevated dishes adds alternate heights to buffet table. A range of cups, plates, tableware and bowls that is used extensively at the buffet table. Buffet display equipments comprises of display baskets, chafing dishes and display trays that help to present food to customers in a professional and stylish manner (Andrews 2013). Disposable materials used The materials comprises of tabletop disposables, paper napkins, plastic plates, stirrers and straws, foam and paper disposables, cardboard, foil, paper and drink containers that goes to recycle bin. Recycled paper and plastic products should be used that are biodegradable in nature. Disposing the waste material Food waste can be recycled depending on its nature as vegetable and fruit peelings, leftovers at buffet and post-consumer are recycled. Grease-trap sludge and meat cut are not generally accepted. Aerobic windrow composting or hot composting is used in Australia where food waste is mixed with organics like paper or wood chips forming windrows. In-vessel composting is also used for aerobic decomposition that is similar to windrow compositing (Reynolds, Piantadosi and Boland 2015). References Ali, F.A., 2014.Food serving assembly. U.S. Patent 8,869,789. Andrews, S., 2013.Food and beverage service: A training manual. Tata McGraw-Hill Education. Fda.gov. 2018.Serving Up Safe Buffets. [online] Available at: https://www.fda.gov/Food/ResourcesForYou/Consumers/ucm328131.htm [Accessed 26 Feb. 2018]. Hattersley, S. and King, R., 2014. CateringHow to Keep Allergic Consumers Happy and Safe. InRisk management for food allergy(pp. 189-200). Oyewole, P., 2013. Multiattribute dimensions of service quality in the all-you-can-eat buffet restaurant industry.Journal of Hospitality Marketing Management,22(1), pp.1-24. Reynolds, C.J., Piantadosi, J. and Boland, J., 2015. Rescuing food from the organics waste stream to feed the food insecure: an economic and environmental assessment of Australian food rescue operations using environmentally extended waste input-output analysis.Sustainability,7(4), pp.4707-4726. Sakaguchi, L., Pak, N. and Potts, M.D., 2018. Tackling the issue of food waste in restaurants: Options for measurement method, reduction and behavioral change.Journal of Cleaner Production. Skov, L.R., Lourenco, S., Hansen, G.L., Mikkelsen, B.E. and Schofield, C., 2013. Choice architecture as a means to change eating behaviour in self?service settings: a systematic review.Obesity Reviews,14(3), pp.187-196.

Title free essay sample

The first 5 marks are based on your tutor’s monitoring of your contributions to the TGF discussions associated with B120 Book 2. Your tutor will introduce these at the appropriate time. We expect you to participate in all TGF discussions for Book 2. If your tutor does not feel you have participated in at least two of these, the 5 marks will be lost. The second 5 marks for Part II are based on another piece of work which will be a short report you will submit in the same file as Part 1 of the TMA, at the end. This will be a brief summary of one of the TGF discussions relating to Book 2 and what you have learned from it. It should not be any longer than 200 words. Remember that you must submit this short report at the end of your TMA through the eTMA system. demonstrate your understanding of HRM ideas by being able to show how they are relevant and useful to a particular example. We will write a custom essay sample on Title or any similar topic specifically for you Do Not WasteYour Time HIRE WRITER Only 13.90 / page This part of the TMA is worth 30 marks. Part (d) The final part of the TMA asks you to perform a simple web-based information search about the concept you have chosen and to present information succinctly. You need to include the URLs, the date the websites were accessed and why you chose them, and also state how trustworthy this information is to gain the full 5 marks available. 3. 4 TMA 02 Part II Part II of TMA 02 is worth the other 10 marks (the TMA is marked out of a total of 100). The first 5 marks are based on your tutor’s monitoring of your contributions to the TGF discussions associated with B120 Book 2. Your tutor will introduce these at the appropriate time. We expect you to participate in all TGF discussions for Book 2. If your tutor does not feel you have participated in at least two of these, the 5 marks will be lost. The second 5 marks for Part II are based on another piece of work which will be a short report you will submit in the same file as Part 1 of the TMA, at the end. This will be a brief summary of one of the TGF discussions relating to Book 2 and what you have learned from it. It should not be any longer than 200 words. Remember that you must submit this short report at the end of your TMA through the eTMA system.