Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download A Newly Qualified Teacher's Manual PDF full book. Access full book title A Newly Qualified Teacher's Manual by Sara Bubb. Download full books in PDF and EPUB format.
Author: Sara Bubb Publisher: Routledge ISBN: 1134010389 Category : Education Languages : en Pages : 129
Book Description
First Published in 2004. Based on over two years experience of running courses and researching provision for NQTs, the book looks at what NQTs are entitled to and how to make the most of it.
Author: Sara Bubb Publisher: Routledge ISBN: 1134010389 Category : Education Languages : en Pages : 129
Book Description
First Published in 2004. Based on over two years experience of running courses and researching provision for NQTs, the book looks at what NQTs are entitled to and how to make the most of it.
Author: Verena Geweniger Publisher: Springer ISBN: 3642381146 Category : Medical Languages : en Pages : 315
Book Description
The Pilates book for professionals: Background information and extensive practical knowledge on using the Pilates approach in prevention and therapy. The foundations include, among others, the "Pilates Principles" (Breathing, Centering, Flow, Precision, Concentration, Control and Coordination). The extensive praxis part presents all techniques and exercises (mat and equipment training) with detailed photos of movement sequences and with precise instructions and explanations of each exercise. Class plans provide concrete suggestions for the design of course units with prevention orientation and patient examples illustrate treatment procedures and therapeutic effects of the Pilates approach for different symptoms. - A must-have for all Pilates professionals: teachers, trainers, physiotherapists.
Author: Farrah Dina Yusop Publisher: The University of Malaya Press ISBN: 9831009487 Category : Education Languages : en Pages : 96
Book Description
The book “Teaching Online Simplified – A Quick Guide for Instructors” intended to serve as a practical guide or “handbook” for those who have limited or no prior knowledge in teaching and/or education but are interested in online teaching. It is also intended for: open university staff and lecturers who needs to teach online; lecturers who teach (or are planning to teach) online courses in higher education settings; lecturers who are interested to use technologies to support face-to-face teaching; and faculty professional development workshops and trainings. The book is written based on the authors’ research-based experiences in consulting online instructors on what they needed and wanted to know about designing online courses. Authors also interviewed a group of online students to understand what they liked and disliked about the way their current courses were conducted, and what kind of improvements they wanted their online programs to include. Hence, this book focusing on the “how” and “whys”, rather than theoretical discussions of teaching online. This book is a much-have resource for anyone involved in teaching online as it such as faculty members who want to convert his or her in-class course to an online format, and who are not necessarily familiar with current literature and/or do not have time to get acquainted with online teaching as it translates research-based knowledge in online education into simple strategies that can be easily adopted by teachers-practitioners.
Author: S. Suzanne Nielsen Publisher: Springer ISBN: 1461500338 Category : Technology & Engineering Languages : en Pages : 145
Book Description
The first and second editions of Food Analysis were widely adopted for teaching the subject of Food Analysis and were found useful in the food industry. The third edition has been revised and updated for the same intended use, and is being published with an accompanying laboratory manual. Food Analysis, Third Edition, has a general information section that includes governmental regulations related to food analysis, sampling, and data handling as background chapters. The major sections of the book contain chapters on compositional analysis and on chemical properties and characteristics of foods. A new chapter is included on agricultural biotechnology (GMO) methods of analysis. Large sections on spectroscopy, chromatography, and physical properties are included. All topics covered contain information on the basic principles, procedures, advantages, limitation, and applications. This book is ideal for undergraduate courses in food analysis and also is an invaluable reference to professions in the food industry.
Author: Sara Bubb
Author: Sara Bubb
Author: Vincent A. Suprynowicz
Author: New Haven (Conn.). Board of Education![Instructor's Manual for Understanding Nutrition [by] Eleanor Noss Whitney, Sharon Rady Rolfes PDF](https://books.google.com/books/content/images/frontcover/Q-RsdcwHOscC?fife=w80-h100)
Author: Mary Rhiner
Author: United States. Civil Aeronautics Authority
Author: Stephanie Blasi-Taylor
Author: Verena Geweniger
Author: Farrah Dina Yusop
Author: S. Suzanne Nielsen
Author: Charles L. Ellis