{"component": "definition", "props": {"groups": [{"snippet": "Credits: Course Type: \u25a1 Required \u25a1 Elective \u5b78\u5236\ufe55\u25a1\u65e5\u9593\u90e8\u56db\u6280/\u25a1\u65e5\u9593\u90e8\u4e8c\u6280/\u25a1\u9032\u4fee\u90e8\u56db\u6280/\u25a1\u9032\u4fee\u90e8\u4e8c\u6280/\u25a1\u9032\u4fee\u5b78\u9662\u4e8c\u6280 (\u5b78\u5236\u4e0d\u540c\u8acb\u5c07\u540d\u55ae\u5206\u958b\u88fd\u4f5c) Division \u25a1 four-year technical degree \u2013 day \u25a1 two year technical degree \u2013 day \u25a1 four year technical degree \u2013 evening \u25a1 two year technical degree \u2013 evening (Please use separate forms for students from different divisions.) \u5be6\u7fd2\u671f\u9593\uff1a \u5e74 \u6708 \u65e5\u81f3 \u5e74 \u6708 \u65e5\uff0c\u5171\u8a08 \u5929\u3002 Period of Internship: / / to / / , days/ \u5be6\u7fd2\u6642\u6578\uff1a\u5171\u8a08 \u5c0f\u6642 \u5e8f \u73ed\u7d1a \u59d3\u540d \u806f\u7d61\u96fb\u8a71 \u5be6\u7fd2\u85aa\u8cc7\u5099\u8a3b 1 \u25a1\u7121\u4efb\u4f55\u88dc\u8cbc\u25a1\u6708\u85aa\u25a1\u6642\u85aa\u25a1\u6d25\u8cbc\u25a1\u734e\u52f5\u5b78\u91d1 2 \u25a1\u7121\u4efb\u4f55\u88dc\u8cbc\u25a1\u6708\u85aa\u25a1\u6642\u85aa\u25a1\u6d25\u8cbc\u25a1\u734e\u52f5\u5b78\u91d1 3 \u25a1\u7121\u4efb\u4f55\u88dc\u8cbc\u25a1\u6708\u85aa\u25a1\u6642\u85aa\u25a1\u6d25\u8cbc\u25a1\u734e\u52f5\u5b78\u91d1 4 \u25a1\u7121\u4efb\u4f55\u88dc\u8cbc\u25a1\u6708\u85aa\u25a1\u6642\u85aa\u25a1\u6d25\u8cbc\u25a1\u734e\u52f5\u5b78\u91d1 5 \u25a1\u7121\u4efb\u4f55\u88dc\u8cbc\u25a1\u6708\u85aa\u25a1\u6642\u85aa\u25a1\u6d25\u8cbc\u25a1\u734e\u52f5\u5b78\u91d1 \u8a3b\ufe55\u5be6\u7fd2\u5b78\u751f\u540d\u55ae\u8acb\u4f9d\u5b78\u5236\u4e0d\u540c\u5206\u958b\u5217\u518a\u3002 \u8a3b\uff1a\u300c\u5be6\u7fd2\u85aa\u8cc7\u5099\u8a3b\u300d\u6b04\u4f4d\uff0c\u652f\u9818\u65b9\u5f0f\u4e0d\u540c\u624d\u9808\u65bc\u5099\u8a3b\u4e2d\u8a3b\u660e\u3002 Duration of Internship: hours No. Class Name Telephone Form of Remuneration 1 \u25a1 unpaid \u25a1 monthly \u25a1 hourly \u25a1 allowance \u25a1 scholarship 2 \u25a1 unpaid \u25a1 monthly \u25a1 hourly \u25a1 allowance \u25a1 scholarship 3 \u25a1 unpaid \u25a1 monthly \u25a1 hourly \u25a1 allowance \u25a1 scholarship 4 \u25a1 unpaid \u25a1 monthly \u25a1 hourly \u25a1 allowance \u25a1 scholarship 5 \u25a1 unpaid \u25a1 monthly \u25a1 hourly \u25a1 allowance \u25a1 scholarship Note: Please use separate forms for students from different divisions. 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Professional training) \u6559\u5e2b\u8f14\u5c0e\u5be6\u7fd2\u8ab2\u7a0b\u898f\u5283 (\u53ef\u8aaa\u660e\u8f14\u5c0e\u8001\u5e2b\u8f14\u5c0e\u8a2a\u8996\u5be6\u7fd2\u8ab2\u7a0b\u9032\u884c\u4e4b\u898f\u5283) (Please outline the planning of visiting the internship courses.) 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Printed Name: Signature: Date:", "snippet_links": [{"key": "advisor-certification", "type": "clause", "offset": [54, 75]}, {"key": "certify-that", "type": "clause", "offset": [86, 98]}, {"key": "consortium-agreement", "type": "clause", "offset": [128, 148]}, {"key": "the-student", "type": "clause", "offset": [239, 250]}, {"key": "printed-name", "type": "definition", "offset": [288, 300]}], "samples": [{"hash": "8mCiAdv5F6C", "uri": "/contracts/8mCiAdv5F6C#course-title", "label": "Domestic Studies Consortium Agreement", "score": 20.6064338684, "published": true}], "size": 3, "hash": "0639cda0194db45d1fecce31143474d6", "id": 3}, {"snippet": "Course Price:", "snippet_links": [], "samples": [{"hash": "axslSkI9THX", "uri": "/contracts/axslSkI9THX#course-title", "label": "Enrollment Agreement", "score": 22.1026687622, "published": true}, {"hash": "lMM0EzCKacm", "uri": "/contracts/lMM0EzCKacm#course-title", "label": "Enrollment Agreement", "score": 21.4948673248, "published": true}], "size": 2, "hash": "5aded4d4b2976b71402baac30ce7f943", "id": 4}, {"snippet": "Course Title: Advanced Police Dispatch Advanced Police Dispatch Date(s): Date(s): 1/28/2019 Course Title: Course Title: Advanced Fire / EMS Dispatch Date(s): Advanced Fire / EMS Dispatch Date(s): 2/25/2019 3/4/2019", "snippet_links": [{"key": "ems-dispatch", "type": "definition", "offset": [136, 148]}], "samples": [{"hash": "fAAFzjEm7ne", "uri": "/contracts/fAAFzjEm7ne#course-title", "label": "Training Agreement", "score": 22.4257354736, "published": true}, {"hash": "7P1XLXW79tv", "uri": "/contracts/7P1XLXW79tv#course-title", "label": "Training Agreement", "score": 22.4257354736, "published": true}], "size": 2, "hash": "fe0b5e4f680520fc2d61531b5348eb72", "id": 5}, {"snippet": "means a name of Course conveying what is covered by the Course.", "snippet_links": [{"key": "name-of-course", "type": "clause", "offset": [8, 22]}, {"key": "what-is-covered-by-the", "type": "clause", "offset": [33, 55]}], "samples": [{"hash": "etd43w107iL", "uri": "https://www.krmangalam.edu.in/wp-content/uploads/2025/03/University-Student-Handbook_2025-Binder.pdf", "label": "www.krmangalam.edu.in", "score": 20.1909971352, "published": false}, {"hash": "cT1RVepmDCb", "uri": "https://krmangalam.edu.in/pdfs/Examination-Rules-Regulations-2022.pdf", "label": "krmangalam.edu.in", "score": 17.6594944, "published": false}], "size": 2, "hash": "dd95718808b7e2a696134fa307a27299", "id": 6}, {"snippet": "Culinary Pathway: Professional Cooking (2 credits) Course Description: This course continues to build on the foundation concepts and techniques from the Culinary Basics course. Students will be instructed on the fundamental concepts, techniques, theories, ingredients, and methodologies involved in the preparation of basic menu items. Students rotate through food handling methods and techniques, portion control, costing, production, plating and garnishing of soups, salads, starches, vegetables, and entrees. Students participate in demonstrations, group exercises and school-based enterprises to supplement the students\u2019 development of technical skills and knowledge. Students are expected to: Discuss the career opportunities of a professional chef; Demonstrate food safety and sanitation in preparing food; Use the appropriate equipment found in a professional kitchen; Use Mise en Place in food preparation; Prepare a variety of stocks and sauces as a foundation in classical cuisine; Classify soups and apply the basic techniques to preparing soups; Understand the composition, structure, quality factors of meats, poultry, fish and shellfish; Prepare meats, poultry, fish and shellfish using a variety of methods; Prepare fruits and vegetables using a variety of methods; Control the quality changes of fruits and vegetables throughout the cooking process; Classify and prepare potatoes and other starches; Classify types of salads and make several types of salad dressings and marinades; Classify and prepare a variety of sandwiches and hors d\u2019oevres Apply the basic techniques to breakfast preparation; Apply decorative techniques for food presentation; and Apply the basic principles and ingredients to bakeshop production, including: Yeast products, Quick breads, Cakes and Icings, Cookies, Pies and Pastries and Creams, Custards, Puddings, Frozen Desserts and Sauces. End of Course Assessment Check the assessment instruments that will be used to document student attainment of the course knowledge and skills. Teacher-designed end-of-course assessment School system-designed end-of-course assessment Partner-developed exam: (specify) \u0007\u0003 \b Licensing exam: (specify) \u0007\u0003 \b Certification or credentialing exam: (specify) ACF NOCTI (Written and Performance) Nationally recognized examination: (specify) \u0007\u0003 \b", "snippet_links": [{"key": "course-description", "type": "definition", "offset": [51, 69]}, {"key": "the-foundation", "type": "clause", "offset": [105, 119]}, {"key": "students-will", "type": "clause", "offset": [177, 190]}, {"key": "preparation-of", "type": "clause", "offset": [303, 317]}, {"key": "menu-items", "type": "clause", "offset": [324, 334]}, {"key": "food-handling", "type": "definition", "offset": [360, 373]}, {"key": "methods-and-techniques", "type": "clause", "offset": [374, 396]}, {"key": "participate-in", "type": "definition", "offset": [521, 535]}, {"key": "development-of", "type": "clause", "offset": [625, 639]}, {"key": "skills-and-knowledge", "type": "clause", "offset": [650, 670]}, {"key": "career-opportunities", "type": "clause", "offset": [710, 730]}, {"key": "a-professional", "type": "clause", "offset": [734, 748]}, {"key": "safety-and-sanitation", "type": "clause", "offset": [772, 793]}, {"key": "food-preparation", "type": "clause", "offset": [897, 913]}, {"key": "fruits-and-vegetables", "type": "definition", "offset": [1231, 1252]}, {"key": "types-of", "type": "clause", "offset": [1425, 1433]}, {"key": "the-basic-principles", "type": "clause", "offset": [1675, 1695]}, {"key": "frozen-desserts", "type": "definition", "offset": [1854, 1869]}, {"key": "course-assessment", "type": "definition", "offset": [1889, 1906]}, {"key": "assessment-instruments", "type": "clause", "offset": [1917, 1939]}, {"key": "knowledge-and-skills", "type": "definition", "offset": [2003, 2023]}, {"key": "school-system", "type": "clause", "offset": [2067, 2080]}, {"key": "nationally-recognized", "type": "definition", "offset": [2268, 2289]}], "samples": [{"hash": "6cYPI82c1Ye", "uri": "/contracts/6cYPI82c1Ye#course-title", "label": "Cte Program Proposal", "score": 31.9084091187, "published": true}, {"hash": "5wYtMWw0iXB", "uri": "/contracts/5wYtMWw0iXB#course-title", "label": "Cte Program Proposal", "score": 28.3470954895, "published": true}], "size": 2, "hash": "914619e6dd9b1e985f4abe881ffeea48", "id": 7}, {"snippet": "Course Hours: Today's Date: Anticipated Completion Date:", "snippet_links": [{"key": "anticipated-completion-date", "type": "definition", "offset": [28, 55]}], "samples": [{"hash": "fYeDpkX4UvQ", "uri": "/contracts/fYeDpkX4UvQ#course-title", "label": "Student Contract for Independent Study", "score": 19.3223819733, "published": true}, {"hash": "3YWYWsis13n", "uri": "/contracts/3YWYWsis13n#course-title", "label": "Student Contract for Independent Study", "score": 19.3223819733, "published": true}], "size": 2, "hash": "aa00fc1070e91a972985c1c56b04e0f8", "id": 8}, {"snippet": "Digital File Output Course Description: The 40 competencies in this accreditation area require that students have an understanding of the steps needed to prepare a client file for printing, from preflighting through platemaking. Most of the competencies require students to define specific activities and identify various procedures and equipment components. Students are also expected to prove their ability to perform the following functions: repair a native digital file, repair a PDF, make a folding dummy, make a digital hard and soft proof, and output a digital file to a platesetter. Students completing this course will be able to: Repair a native file and PDF that exhibits basic file problems Demonstrate the proper trap to apply to a digitally created page using page layout, illustration, and or trapping software Demonstrate how to impose a document using a digital imposition software Output a multicolor digital file to direct-to-plate system, digital inkjet printer, laser printer of digital press Output a file to a digital color proofing device Describe process control procedures necessary for successful digital file output. Teacher-designed end-of-course assessment based on the PrintED competencies \u2013 Students must master 80% of competencies. 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Note: \u201cForm of Remuneration\u201d section need only be completed if there are differences between students in the form of remuneration. \u5609\u5357\u85e5\u7406\u5927\u5b78 \u7cfb\u6821\u5916\u5be6\u7fd2\u8a08\u756b\u66f8 (Off-campus Internship Plan, Department of , Chia Nan University of Pharmacy & Science ) \u5be6\u7fd2\u5b78\u751f \u73ed\u7d1a \u8f14\u5c0e\u8001\u5e2b (Student intern) (Department, Class) (Internship advisor ) \u5be6\u7fd2\u671f\u9593 \u81ea \u5e74 \u6708 \u65e5 \u81f3 \u5e74 \u6708 \u65e5 (from Day Month Year to Day Month Year) (Period of Internship) \u540d\u7a31 (Name) \u5be6\u7fd2\u6a5f\u69cb(Internship Institution) \u90e8\u9580 (Department) \u6a5f\u69cb \u8f14\u5c0e\u8001\u5e2b (Internship advisor) \u7b2c\u4e8c\u90e8\u5206\uff1a\u5be6\u7fd2\u5b78\u7fd2\u5167\u5bb9 (Section B: Learning Contents of Internship) \u5be6\u7fd2\u8ab2\u7a0b\u76ee\u6a19 (Goals of Internship Course) (\u542b\u7b26\u5408\u5c08\u696d\u53ca\u8077\u52d9\u6240\u9700\u4e4b\u5b78\u7fd2\u5167\u5bb9) \u5be6\u7fd2\u8ab2\u7a0b\u5167\u6db5 (Contents of (including the learning contents which are related to the expertise and the duty in need) \u5404\u968e\u6bb5 (Stages of Internship) \u671f\u7a0b\u898f\u5283 (Progressive Schedule) \u5be6\u7fd2\u4e3b\u984c (Themes of Internship) 1 \u5e74 \u6708 \u65e5 \u81f3 \u5e74 \u6708 \u65e5 (from Day Month Year to Day Month Year) 2 \u5e74 \u6708 \u65e5 \u81f3 \u5e74 \u6708 \u65e5 (from Day Month Year to Day Month Year) 3 \u5e74 \u6708 \u65e5 \u81f3 \u5e74 \u6708 \u65e5 (from Day Month Year to Day Month Year) 4 \u5e74 \u6708 \u65e5 \u81f3 \u5e74 \u6708 \u65e5 (from Day Month Year to Day Month Year) 5 \u5e74 \u6708 \u65e5 \u81f3 \u5e74 \u6708 \u65e5 (from Day Month Year to Day Month Year) \u4f01\u696d\u53c3\u8207\u5be6\u7fd2\u8ab2\u7a0b\u8aaa\u660e (Description of Internship courses by corporates) (\u53ef\u8aaa\u660e\u4f01\u696d\u63d0\u4f9b\u5be6\u7fd2\u8ab2\u7a0b\u6307\u5c0e\u8207\u8cc7\u6e90\u3001\u4e3b\u8981\u7684\u5be6\u7fd2\u6d3b\u52d5\u53ca\u5be6\u7fd2\u65b9 \u5f0f\uff0c\u4f8b\u5982:\u8077\u524d\u8b1b\u7fd2\u2026) (Please outline the guidance on the internship course and related resources, major themes of internship and ways of internship (e.g. pre-service lecture)) \u696d\u754c\u5c08\u5bb6\u8f14\u5c0e\u5be6\u7fd2\u8ab2\u7a0b\u898f\u5283 (Planning of counseling internship courses by industry experts) (\u53ef\u8aaa\u660e\u4e3b\u8981\u7684\u8f14\u5c0e\u5167\u5bb9\u53ca\u8f14\u5c0e\u65b9\u5f0f\uff0c\u4f8b\u5982\uff1a1\u3001\u5de5\u4f5c\u89c0\u6469\uff1a2\u3001\u5c08 \u696d\u8a13\u7df4\uff1a \u2026) (Please outline the main contents and ways of counseling (e.g. 1.observation of designated duties, 2. Professional training) \u6559\u5e2b\u8f14\u5c0e\u5be6\u7fd2\u8ab2\u7a0b\u898f\u5283 (\u53ef\u8aaa\u660e\u8f14\u5c0e\u8001\u5e2b\u8f14\u5c0e\u8a2a\u8996\u5be6\u7fd2\u8ab2\u7a0b\u9032\u884c\u4e4b\u898f\u5283) (Please outline the planning of visiting the internship courses.) (Planning of counseling internship courses by school teachers) \u5be6\u7fd2\u6210\u6548\u8003\u6838\u6307\u6a19\u6216\u9805\u76ee (\u8acb\u5404\u7cfb\u4f9d\u7167\u5b78\u751f\u500b\u5225\u7684\u5be6\u7fd2\u898f\u5283\uff0c\u8207\u5be6\u7fd2\u6a5f\u69cb\u5171\u540c\u8a02\u5b9a\u8003\u6838\u6307\u6a19\u6216\u9805\u76ee) (Please evaluate students, performances based on the internship plans, indicators and items which are formulated with Internship Institution) (The \u5be6\u7fd2\u6210\u6548\u8207\u6559\u5b78\u8a55 (\u8acb\u5404\u7cfb\u6839\u64da\u5be6\u7fd2\u8ab2\u7a0b\u8207\u898f\u5283\u8a02\u5b9a) (Please outline the departmental regulations on the internship courses) \u6838\u65b9\u5f0f (The", "title": "Course Title", "size": 40, "id": "course-title", "examples": ["<strong>Course Title</strong> - Insert the title of the course or the program that the employee is scheduled to complete.", "Name Department Semester Course# <strong>Course Title</strong> Instructor TA&#x27;s 1st Appt.", "Course Code <strong>Course Title</strong> Units Course Code <strong>Course Title</strong> Units C IP BIO 1000 Science Success Seminar 2 N/A Requirement waived for transfer students.", "Course Code <strong>Course Title</strong> Units Course Code <strong>Course Title</strong> Units C IP Applied Performance 14 units of major instrument and/or vocal coaching, determined by advisement and track are required.", "You may have mail sent to you at the following address: Your name, Course Participant, <strong>Course Title</strong> (optional), Professional Training Programs, Oak Ridge Institute for Science and Education, P.O. 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