SRJC Curriculum Review Committee Meeting Minutes

Total Page:16

File Type:pdf, Size:1020Kb

SRJC Curriculum Review Committee Meeting Minutes SRJC Curriculum Review Committee Meeting February 9, 2015, 3:15 – 5:15 p.m. 2803 Maggini Hall (2nd Floor) Minutes I. Call to Order: Meeting called to order at 3:17pm Present: Abe Farkas, Douglas Fisher, Lauralyn Larsen, Michael Aparicio, Smita Avasthi, Wanda Burzycki, Tom Falbo, Ann Foster, Ivana Gorgievska, Brian Gully, Donald Laird, Amy Merkel, Sujan Sarkar, Eric Thompson, Karen Walker, Susan Wilson, Anna Szabados, Li Collier, Kate Hickman Absent: Robin Fautley, Angelica Montalvon, Freyja Pereira II. Consent Agenda – M/S/A Items A‐E 19‐0‐0 A. Cluster Tech Committee Recommendations FULL REVIEW including associated content reviews (Date of last full review will change) Item Eff. # Submitter Course # Description Date 1. M. Salinger CUL 275 Special Topics in Ethnic Cuisine F2015 6 Year Review LFR: 5/21/2007 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 2. M. Salinger CUL 275.10 American Regional: Cajun and Creole Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 3. M. Salinger CUL 275.11 American Regional: Southern Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 4. M. Salinger CUL 275.12 American Regional: Hawaiian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 5. M. Salinger CUL 275.20 Turkish Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 6. M. Salinger CUL 275.21 Lebanese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification CRC Meeting 2/9/15 *Change in course number or title Last updated 2/26/2015 6:52 PM Page 1 of 9 7. M. Salinger CUL 275.22 Israeli Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 8. M. Salinger CUL 275.23 Jordanian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 9. M. Salinger CUL 275.30 Macanese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Correction in spelling of title, Disciplines, CTE Classification 10. M. Salinger CUL 275.31 Pekinese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 11. M. Salinger CUL 275.32 Shanghainese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 12. M. Salinger CUL 275.33 Hunanese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 13. M. Salinger CUL 275.34 Cantonese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 14. M. Salinger CUL 275.35 Hong Kongese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Correction in spelling of title, Disciplines, CTE Classification 15. M. Salinger CUL 275.36 Mongolian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 16. M. Salinger CUL 275.37 Nepalese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 17. M. Salinger CUL 275.42 Singaporean Cuisine F2015 6 Year Review LFR: 4/14/2008 CRC Meeting 2/9/15 *Change in course number or title Last updated 2/26/2015 6:52 PM Page 2 of 9 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 18. M. Salinger CUL 275.43 Philippine Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 19. M. Salinger CUL 275.44 Burmese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 20. M. Salinger CUL 275.45 Laotian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 21. M. Salinger CUL 275.46 Indonesian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 22. M. Salinger CUL 275.47 Vietnamese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 23. M. Salinger CUL 275.48 Indian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 24. M. Salinger CUL 275.49 Malaysian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 25. M. Salinger CUL 275.50 Moroccan Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 26. M. Salinger CUL 275.51 Tunisian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 27. M. Salinger CUL 275.52 Algerian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 28. M. Salinger CUL 275.53 Ghanaian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification CRC Meeting 2/9/15 *Change in course number or title Last updated 2/26/2015 6:52 PM Page 3 of 9 29. M. Salinger CUL 275.54 Ethiopian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 30. M. Salinger CUL 275.55 Kenyan Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 31. M. Salinger CUL 275.56 Egyptian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 32. M. Salinger CUL 275.63 Portuguese Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Correction in spelling of title, Disciplines, CTE Classification 33. M. Salinger CUL 275.64 Greek Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 34. M. Salinger CUL 275.70 Puerto Rican Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 35. M. Salinger CUL 275.71 Cuban Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 36. M. Salinger CUL 275.72 Dominican Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 37. M. Salinger CUL 275.73 Jamaican Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 38. M. Salinger CUL 275.74 Colombian and Venezuelan Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 39. M. Salinger CUL 275.75 Brazilian Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification CRC Meeting 2/9/15 *Change in course number or title Last updated 2/26/2015 6:52 PM Page 4 of 9 40. M. Salinger CUL 275.76 Argentinean Cuisine F2015 6 Year Review LFR: 4/14/2008 Updates and changes to just Major Applicable, Assignments, Disciplines, CTE Classification 41. A. Valdez NR 74.2 Psychiatric Nursing For Career Ladder Students F2015 Full Review LFR: 9/23/2013 Updates and changes to Course Description, SLO’s, Objectives, Topics and Scope and Textbooks 42. A. Valdez NR 75.1A Fundamentals of Professional Nursing F2015 Full Review LFR: 4/23/2013 Updates and changes to Course Description, SLO’s, Objectives, Topics and Scope, Assignments and Textbooks 43. A. Valdez NR 75B Nursing Care of Medical‐Surgical and Psychiatric Clients F2015 Full Review LFR: 9/23/2013 Updates and changes to Course Description, SLO’s, Objectives, Topics and Scope and Textbooks 44. A. Valdez NR 75C Nursing Care of the Acutely Ill, Perinatal and Pediatric Patients F2015 Full Review LFR: 12/13/2012 Updates and changes to Course Description, SLO’s, Topics and Scope, MOE and Textbooks 45. A. Valdez NR 75D Advanced Care of Acutely Ill F2015 Full Review LFR: 1/23/2012 Updates and changes to Course Description, SLO’s, Objectives, Topics and Scope, MOE and Textbooks 46. D. Sweitzer CEST 63 Subdivision Planning F2015 6 Year Review LFR: 10/20/2008 Updates and changes to Course Description, Objectives, Topics and Scope, Assignments, MOE and Textbooks Content Review updated 47. D. Sweitzer CONS 74 Construction Project Scheduling F2015 6 Year Review LFR: 10/27/2008 Updates and changes to SLO’s, Objectives, Topics and Scope, Assignments, MOE and Textbooks Content Reviews updated 48. D. Sweitzer GIS 40 Introduction to Geographic Information Systems (GIS) F2015 6 Year Review LFR: 10/20/2008 Updates and changes to Course Description, Assignments, MOE and Textbooks 49. D. Sweitzer SURV 56 Introduction to Global Positioning Systems F2015 6 Year Review LFR: 11/17/2008 Updates and changes to SLO’s, Assignments, MOE and Textbooks Content Review updated CRC Meeting 2/9/15 *Change in course number or title Last updated 2/26/2015 6:52 PM Page 5 of 9 50.
Recommended publications
  • The Autumn Harvest 2020 Winners by Countries FOOD CULTURE
    The AUTUMN Harvest 2020 Winners by Countries FOOD CULTURE THE AUTUMN HARVEST For the next Gourmand World Cookbook Awards (2021) The Autumn Harvest list is published on September 23. It includes the Spring Harvest list, published April 23 and the Summer Harvest list published July 23. There are now 983 entries, from 150 countries and regions. All will participate in the next Gourmand Awards, with the Best in the World announced June 1-6, 2021. All those on the Autumn Harvest list already have the right to the Winners certificates and stickers. We have approximately 20% more entries this year than last year at the same time. The cookbook activity has been intense in the first eight months of 2020, a consequence of the pandemic and confinement. There is much digital publishing, but print is also increasing. There are significant changes worldwide, for instance see the Emirates Ministry of Climate Change cookbook in D01, or the Congo Cardinal of Kinshasa and the Minister of the Interior in forewords to a nutrition book against Covid-19 in A01 and F10. We created the new category A01 for Covid-19 cookbooks. Take extreme care and keep safe, protect the others, and yourself. When back in Paris for the Gourmand Awards in June 2021 or before, you should visit the two restaurants I miss the most when away. They are among the top best in the world for my taste, from my years of international experiences, with reasonable prices for top quality real food. They are first, Le Carre des Feuillants, with Chef Alain Dutournier, and second, Le Belisaire, with chef Mathieu Garrel.
    [Show full text]
  • To View Online Click Here
    YOUR O.A.T. ADVENTURE TRAVEL PLANNING GUIDE® New! Tunisia: From the Mediterranean to the Sahara 2022 Small Groups: 8-16 travelers—guaranteed! (average of 13) Overseas Adventure Travel ® The Leader in Personalized Small Group Adventures on the Road Less Traveled 1 Dear Traveler, At last, the world is opening up again for curious travel lovers like you and me. And the O.A.T. New! Tunisia: From the Mediterranean to the Sahara itinerary you’ve expressed interest in will be a wonderful way to resume the discoveries that bring us so much joy. You might soon be enjoying standout moments like these: Venture out to the Tataouine villages of Chenini and Ksar Hedada. In Chenini, your small group will interact with locals and explore the series of rock and mud-brick houses that are seemingly etched into the honey-hued hills. After sitting down for lunch in a local restaurant, you’ll experience Ksar Hedada, where you’ll continue your people-to-people discoveries as you visit a local market and meet local residents. You’ll also meet with a local activist at a coffee shop in Tunis’ main medina to discuss social issues facing their community. You’ll get a personal perspective on these issues that only a local can offer. The way we see it, you’ve come a long way to experience the true culture—not some fairytale version of it. So we keep our groups small, with only 8-16 travelers (average 13) to ensure that your encounters with local people are as intimate and authentic as possible.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • The Best 25 the Best of the Best - 1995-2020 List of the Best for 25 Years in Each Category for Each Country
    1995-2020 The Best 25 The Best of The Best - 1995-2020 List of the Best for 25 years in each category for each country It includes a selection of the Best from two previous anniversary events - 12 years at Frankfurt Old Opera House - 20 years at Frankfurt Book Fair Theater - 25 years will be celebrated in Paris June 3-7 and China November 1-4 ALL past Best in the World are welcome at our events. The list below is a shortlist with a limited selection of excellent books mostly still available. Some have updated new editions. There is only one book per country in each category Countries Total = 106 Algeria to Zimbabwe 96 UN members, 6 Regions, 4 International organizations = Total 106 TRENDS THE CONTINENTS SHIFT The Best in the World By continents 1995-2019 1995-2009 France ........................11% .............. 13% ........... -2 Other Europe ..............38% ............. 44% ..........- 6 China .........................8% ............... 3% .......... + 5 Other Asia Pacific .......20% ............. 15% ......... + 5 Latin America .............11% ............... 5% .......... + 6 Anglo America ..............9% ............... 18% ...........- 9 Africa .......................... 3 ...................2 ........... + 1 Total _______________ 100% _______100% ______ The shift 2009-2019 in the Best in the World is clear, from the West to the East, from the North to the South. It reflects the investments in quality for the new middle class that buys cookbooks. The middle class is stagnating at best in the West and North, while rising fast in the East and South. Today 85% of the world middleclass is in Asia. Do read Factfulness by Hans Rosling, “a hopeful book about the potential for human progress” says President Barack Obama.
    [Show full text]
  • Open Dina Mahmoud.Pdf
    The Pennsylvania State University The Graduate School College of Arts and Architecture AN ANALYSIS OF A MIDDLE EASTERN ENCLAVE: LITTLE EGYPT A Thesis in Architecture by Dina Mahmoud © 2015 Dina Mahmoud Submitted in Partial Fulfillment of the Requirements for the Degree of Master of Architecture May 2015 The thesis of Dina Mahmoud was reviewed and approved* by the following: Alexandra Staub Associate Professor of Architecture Thesis Adviser Nida Rehman Visiting Assistant Professor of Architecture Ed Coulson Professor of Business Economics Mehrdad Hadighi Professor of Architecture Head of the Department of Architecture *Signatures are on file in the Graduate School. ii ABSTRACT This study explores a Middle Eastern enclave of New York City, known as Little Egypt. It examines the ethnic characteristics and social behaviors found within this Arab enclave. Components of the research include physical characteristics of the place, such as Arabic signage, hookah displays found in storefronts, and culturally inspired street events. Additionally, the study explores the implications and use of culture to define an enclave. I examined cultural events that are either politically, socially, or religiously relevant as ways in which the member of the enclave used them to create a territory of their own. I also assessed aspects through theories developed by urban theorists and economists, such as Jane Jacobs’s concept of the effectiveness of small fragmented businesses, Michael Porter’s definition of clusters and Alejandro Portes’s enclave economic theory. These theoretical models are the backdrop of the study and are tested in Little Egypt as a way to analyze the vitality of the enclave.
    [Show full text]
  • TUNISIA ODYSSEY: EDEN to OASIS Ibike / Bicycle Africa ©2019 (Subject to Change)
    TUNISIA ODYSSEY: EDEN TO OASIS Ibike / Bicycle Africa ©2019 (subject to change) Program: Small group, self-contained, bicycle and train tour. Visit with and gain a better understanding the lifestyles and economic survival of the diverse cultures of the people of southern Tunisia's tropical, desert & Mediterranean zones. Cycling Conditions: 700 km, 440 miles, paved roads, generally flat or rolling, a couple of long hills. Weather conditions: Highs in the 70's & 80's F (20's C), lows in the 40's F, good chance of some wind and rain. Pre-tour TUNIS. Arrive, check-in to the hotel and explore the heart of the city. DAY 01 Tue Apr 7 Tunis - HOUMT SOUK (early morning train and van transit). Arrive and explore the souk. Program options: Begins with an afternoon walk of the village and tour cultural museum. Accommodations: foundouk Dinner: Tunisian cuisine DAY 02 Wed HOUMT SOUK (40-70km, 25-43mi). Cycling tour of Djerba Island; visiting cultural points of interest. Program options: fishing port, Africa’s oldest synagogue, mosques, villages, farms, market. Accommodations: foundouk Dinner: Tunisian cuisine DAY 03 Thu Houmt Souk- MEDENINE (80km, 50mi). Traditional society carrying on its normal way-of-life. Program options: handicrafts, agriculture life, Gikti, Medenine ghorfas Accommodations: pension (very basic, share facilities) Dinner: Tunisian cuisine DAY 04 Fri Medenine-TATAOUINE (70km, 43mi) Enter hillier country, dotted with ksours and ghorfas. Program options: terraced agriculture, fortified hillside villages (Ksours and Ghorfas), Star Wars location. Accommodations: hotel Dinner: hotel DAY 05 Sat TATAOUINE (65km, 41mi). The way life seems to be frozen as we cycle into the limestone hills, several optional route lead to rock hewn mosque and other attractions.
    [Show full text]
  • Tunisian Harissa, Hot, Spicy and Natural
    TUNISIAN HARISSA, HOT, SPICY AND NATURAL Société Stand Page Groupement des Industries Hall3 D 049 2 de Conserves Alimentaires -GICA CARTHAGE FOOD Hall3 D 031 7 COMOCAP Hall3 D 039 8 LA GENERALE ALIMENTAIRE JOUDA Hall3 D 032 9 SICAM Hall3 C 048 10 STICAP Hall3 C 030 11 GROUPEMENT DES INDUSTRIES DE CONSERVES ALIMENTAIRES TUNISIAN CANNED FOOD INDUSTRIES GROUP GlCA is a public institution gathering the Tunisian professionals involved in the fruit, vegetable and fish processing sectors under the authority of the Ministry charged with the industry. GlCA contributes to the export promotion of the Tunisian canned food products. The GlCA particularly manages the "food quality label Tunisia" for the Tunisian harissa, as an essential guarantee of quality, authenticity and transparency, aiming an international recognition of the Harissa from Tunisia, under the Ministry in charge with the Industry, with the support of the PAMPAT ( a project implemented by UNlDO and financed by SECO-Switzerland). Le GlCA est un établissement d'utilité économique publique qui fédère les professionnels de transformation de fruits, légumes & poisson sous la tutelle du Ministère chargé de I'lndustrie. Le GlCA contribue à I'organisation et Address : I'encadrement de la profession et la promotion des exportations. 77, Avenue Taieb Mehiri 1002 - Tunis Representative : Le GlCA gère le label "food quality label Tunisian" de I'harissa tunisienne visant Mr Mohamed Badi KLIBI Managing Director particulièrement une reconnaissance internationale de la qualité et de Mr Amri Abdelkader I'authenticité des conserves d'harissa de Tunisie, sous I'égide du Ministère chargé Mr Mohamed Lotfi Baccouche de I'industrie et, avec I'appui du PAMPAT (Projet d'Accès aux Marchés des Mrs Thabet Lemia Projet Pampat-Onudi Produits Agro-alimentaires et deTerroir, mis en oeuvre par I'ONUDI) et financé par SECO-Suisse.
    [Show full text]
  • Until the Meat Falls Off the Bone
    University of Central Florida STARS Electronic Theses and Dissertations, 2004-2019 2009 Until The Meat Falls Off The Bone Holly Kapherr University of Central Florida Part of the Creative Writing Commons Find similar works at: https://stars.library.ucf.edu/etd University of Central Florida Libraries http://library.ucf.edu This Masters Thesis (Open Access) is brought to you for free and open access by STARS. It has been accepted for inclusion in Electronic Theses and Dissertations, 2004-2019 by an authorized administrator of STARS. For more information, please contact [email protected]. STARS Citation Kapherr, Holly, "Until The Meat Falls Off The Bone" (2009). Electronic Theses and Dissertations, 2004-2019. 4071. https://stars.library.ucf.edu/etd/4071 UNTIL THE MEAT FALLS OFF THE BONE by HOLLY V. KAPHERR B.S., Brigham Young University, 2005 A.A.S., Culinary and Hospitality Institute of Chicago, 2006 A thesis submitted in partial fulfillment of the requirements for the degree of Master of Fine Arts in the Department of English in the College of Arts and Humanities at the University of Central Florida Orlando, Florida Fall Term 2009 ABSTRACT Though this work started as a formal academic cultural study, it stretched and squirmed and became not only an examination of the cultures themselves, but how I came to fit within those cultures. By combining my experiences travelling as a child and young adult as well as learning the craft of professional cooking, the essays in this work are highly centered around food and what food means both to me and to cultures throughout the world.
    [Show full text]
  • Tunisia Exporter Guide 2015 Exporter Guide Report
    THIS REPORT CONTAINS ASSESSMENTS OF COMMODITY AND TRADE ISSUES MADE BY USDA STAFF AND NOT NECESSARILY STATEMENTS OF OFFICIAL U.S. GOVERNMENT POLICY Required Report - public distribution Date: 12/14/2015 GAIN Report Number: TS1506 Tunisia Exporter Guide 2015 Exporter Guide Report Approved By: Sarah Hanson, Agricultural Attaché Prepared By: FAS Tunis Report Highlights: Tunisia made steady progress in its political transition by holding both parliamentary and presidential elections in late 2014 and establishing a new government with broad support in early 2015. Despite an uncertain international economic outlook and domestic security concerns Tunisia’s economic outlook for the next year remains promising. Tunisia has a relatively large middle class, representing 80 percent of the entire population with purchasing power parity (PPP) per capita GDP of $11,299. Women enjoy equal status to men and make up a sizeable part of the work force. Food items account for about 40 percent of household overall expenditures and spending on these items is growing by 6 percent annually. For 2015, economic growth is forecast at 3% and inflation at 5.5%. Tunisia is a historical market for U.S. coarse grain and soybean products. The growing urban middle class and expanding modern retail sector provide a solid market opportunity for U.S. consumer-oriented food and beverage products. U.S. best product prospects include tree nuts, dried fruits, cookies, sauces, condiments, mixed seasoning, and breakfast cereals. Post: Tunis Section I: Market Overview Current Political and Economic Situation Tunisia, an upper middle-income country located in North Africa, birthplace of the Arab Spring that ousted President Zine al-Abidine Ben Ali in early 2011.
    [Show full text]
  • Spring-2021-Catalog.Pdf
    SPRING 2021 General Information How to Register Code of Conduct By Mail: Use the form in the back of this brochure or download the Princeton Adult School enforces a Code of Conduct that ensures a form from the website. Full payment by check or money order must comfortable and safe environment for all Princeton Adult School be included. Unless notified to the contrary, your registration has attendees. Unacceptable behavior includes actions in classes and on been accepted. If a class is filled, we will mail back your registration. the premises where classes are held which interfere with the partici- We will contact you if a space becomes available. Please be sure to pation by other students, create a risk of injury to other students or use the waitlist button. We often fill from our waitlist. teachers, inhibit the work of instructors, disrupt the peaceful enjoy- ment of classes, or create a risk of damage to premises, people or Online: Please visit www.princetonadultschool.org to register for property. Violation of these policies may be cause for a temporary any of our 200+ classes. or permanent prohibition of an individual from participation in the Returning students: Click on the register tab and enter your email Princeton Adult School. The Princeton Adult School Board of Trust- address and password. If you do not remember your password, you ees authorizes Princeton Adult School staff to suspend the enrollment may have it emailed to you. If you do not receive the reminder email, of customers whose behavior prevents or interferes with the learning please call the office at 609-683-1101 for assistance.
    [Show full text]
  • Atlas Version 8.0.4 © Rubicon International 2014
    Multiple Category Scope and Sequence: Scope and Sequence Report For Course Standards and Objectives, Content, Skills, Vocabulary Monday, August 18, 2014, 11:11PM Course Standards and Unit Content Skills Vocabulary Objectives District Breakfast Foods and UT: CTE: Family and Consumer Characteristics of milk and 1. List the characteristics of Pasteurization: Heat processing to kill microbes. Advanced Sciences, UT: Grades 9-12, ways to keep it safe. milk and identify ways to Sandwiches ProStart II (3rd Edition) keep it safe. Pro Start II Homogenization: Blending fat uniformly (Week 2, 2 Weeks) Standard 1 (20.0511) The different forms of cream throughout milk. Students will explore the facets and their fat content. 2. Identify the different (District) of Breakfast Foods and forms of cream and their fat Cream: The high-fat fraction of milk before Sandwiches. contents. 2014-2015 The difference between butter homogenization, usually skimmed from the top Collaboration and butter substitutes and their and processed separately. Objective 1 characteristics. 3. Differentiate between List the characteristics butter and butter substitutes Clarified: To make butter or fat clear by gently of milk and identify and recognize the The different types of cheese. heating it and removing any impurities. ways to keep it safe. characteristics of each. Objective 2 Identify the different The characteristics of eggs and Smoke point: The temperature at which the forms of cream and ways to keep them safe. 4. Identify the different decomposition products of frying oils become types of cheese and give their fat contents. visible as bluish smoke. examples. Objective 3 Cooking methods and ways to Differentiate between serve eggs.
    [Show full text]
  • 5-1 Exploring Ingredients and Recipes Welcome to Part 5: Cooking and Preservation, and Task 5-1
    Smithsonian Science for Global Goals 5-1 Exploring Ingredients and Recipes Welcome to Part 5: Cooking and Preservation, and Task 5-1. In Part 4 you learned more about how food is accessed and stored in your community. In Part 5, the team will look closer at what different people do with food after they have accessed it. The team will begin by learning more about how various ingredients are used and eaten in many different ways across the world. Objective In this task, the team will examine, compare, and contrast dishes that include five ingredients from different food groups that are found around the globe: cheese, coconut, egg, tomato, and rice. Then the team will collect recipes in your community that use some or all of these ingredients. In this task, the team will be focusing on the following questions from the Task 5 - 1 Task question map: • What are different local and global cooking tools and techniques? • How do local and global ingredients and recipes compare to meet dietary needs? 1. Go to the Task 5-1 folder and get the Matching/Sorting Recipe Book, Matching/Sorting Activity instructions, and Recipe Organizer. 2. Play the Matching/Sorting Activity according to the instructions in the task folder. If students would like a larger view of the food images display the Exploring Ingredients and Recipes Matching Game Pictures file. Part Five. Cooking + Preservation Cooking Part Five. 3. Use the Recipe Organizer to collect information on local dishes in your community that use one or more of the five ingredients: tomato, coconut, rice, cheese, and egg.
    [Show full text]