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Trade fairs: Preparation for a study visit
Preparation lesson for a class visit to the Inspire Health & Care fair in Ghent. This presentation serves as an introduction to
- trade fairs as a channel for business communication;
- sector analysis (in this case of the health sector).
After the …
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Personal communication styles: DICS model
Introduction to personal communication styles according to the DICS model with exercises. The presentation is structured according to these components:
- What is a personal communication style?
- Why is it important to know someone's communication …
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Industry Museum: Assignment series
Assignment during a visit to the Industry Museum in Ghent.
In the lessons on business communication, chapter Branding, the students had to choose colors and fonts for their brand themselves. This visit gave them background on the evolution of …
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Cleaning the oven: Step-by-step plan
Step-by-step plan built up according to OVUR for cleaning an oven.
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Ventilating: How, where and why?
BookWidgets exercise in which the importance of airing your home is taught.
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Cleaning a washbasin and toilet: Step-by-step plan
Step-by-step plan for cleaning a washbasin and toilet.
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Knitting: Evaluation grid
Evaluation document to assess a test piece. There is a part for the teacher and there is room for self-evaluation.
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Local cleaning: Evaluation card
Evaluation schedule for brushing a room:
- dust off,
- brushing and vacuuming,
- mop.
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Workplace learning service flats: Work sheets
This document was drawn up as an assignment for students of organizational aid.
They go to work in a nursing home, namely in the service flats, where they clean a kitchen in the presence of the care recipient and the teacher
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Brussels waffles and rice pudding: Recipe
Recipes with roadmap for Brussels waffles and rice pudding.
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Vol-au-vent: lesson sheet
An easy step plan that the students can follow to make vol-au-vent.
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Cakes: Lesfiches
Lesfiches for making cakes:
- vanillacake,
- Lemon Cake,
- cake with raisins and nuts,
- almond cake,
- chocolate cake.
The students receive the recipe and the ingredients. They have to convert these themselves to the requested number of people.
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