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The National CET Institute (NCI) is the pinnacle status conferred by WDA to WSQ CET that demonstrate high quality delivery, and commitment to support workforce development programme in the WSQ sectors which it serve. The following CET has been conferred NCI status in March 2009: 1. At-Sunrice Global Chef Academy for Food & Beverage WSQ framework 2.
The Regents Examinations are developed and administered by the New York State Education Department (NYSED) under the authority of the Board of Regents of the University of the State of New York. Regents exams are prepared by a conference of selected New York teachers of each test's specific discipline who assemble a test map that highlights the ...
The New York State Education Department (NYSED) is the department of the New York state government [1] responsible for the supervision for all public schools in New York and all standardized testing, as well as the production and administration of state tests and Regents Examinations. In addition, the State Education Department oversees higher ...
Level 2 Level 2 qualifications recognise the ability to gain a good knowledge and understanding of a subject area of work or study, and to perform varied tasks with some guidance or supervision. Learning at this level involves building knowledge and/or skills in relation to an area of work or a subject area and is appropriate for many job roles.
In order to be licensed as a proprietary school within New York State, organizations must undergo a licensing process wherein they submit various documents, including: an application for a school license, proof of type of ownership (e.g., sole proprietorship, partnership, or corporation), financial documents, curriculum applications, and school prepared forms.
In addition, each qualification has a level of difficulty from Entry level at the bottom to Level 8 at the top. The title of each qualification within this framework contains details of the size (award/certificate/diploma), level of difficulty (Entry to Level 8) and the general content of the qualification.
Illustration of Exposure Risk Assessment and Management related to anticipation, recognition, evaluation, control, and confirmation. Occupational hygiene or industrial hygiene (IH) is the anticipation, recognition, evaluation, control, and confirmation (ARECC) of protection from risks associated with exposures to hazards in, or arising from, the workplace that may result in injury, illness ...
Food safety (or food hygiene) is used as a scientific method/discipline describing handling, preparation, and storage of food in ways that prevent foodborne illness. The occurrence of two or more cases of a similar illness resulting from the ingestion of a common food is known as a food-borne disease outbreak. [ 1 ]