Computers

Motherboard

-Memory Slots

-Controller Chips

-Bus Connectors

-Hard drive connector

-Floppy drive

Daughter Boards

-Sound Card

-Video Card

-Network Card

Busses 

-Bus Cables

-Ribbon Cables

Other Components

-CPU fan

-power supply

-memory chips [dimm, simm]

Peripherals

Hard drive

floppy drice

printer

Video CRT [monitor]

Mouse

Keyboard

Scientific Discoveries

Henri Bacquerel
December 15, 1852 - August 25, 1908
One of the first to discover radioactivity
He won the 1903 Nobel Pize for his discovery
"Decislivenss is often the art of timely cruelty."

Thailand

TRAVEL
Monday, March 10th
Drive to Vancouver with Aunt. No gas cost. Bagged lunch.
Leave Kaslo at 5:00am, arrive in Vancouver at 3 pm.
Dinner/sleep at Aunts house.
Drive to Airport with Aunt..

Plane ticket: $1295.60
Tuesday, March 11th 2008
Flight 41, Leaves Vancouver at 6:00 am
Arrive in San Francisco at 8:27 am
[Layover in San Francisco 4 hours]
Flight 837, Leave San Francisco at 12:27 pm
Arrive in Tokyo at 3:30pm
[Layover in Tokyo for 3 hours]
Leave Japan at 6:45pm
Arrive in Bangkok at 11:55 pm
Total: 27 Hours 55 minutes

Bagged lunch in San Francisco
Dinner in Tokyo

Flight 383, Leave Bangkok at 6:40 am
Arrive in Tokyo at 2:15pm
[Layover in Tokyo for 4 hours 45 minutes]
Flight 852, Leave Tokyo at 7:00pm
Arrive in San Francisco at 12:24pm
[Layover in San Francisco for 6 hours 31 minutes]
Flight 1138, Laeve San Francisco at 6:55pm
Arrive in Vancouver at 9:15pm
Total: 28 Hours 35 minutes

$1 = 30 Thai Baht
About 1500 Baht/day on food

"Take a Nap" Hostel,
Rama4 Street at Surawongse Jungtion, next to BBB Inn,
Opposite Snake farm and Red Cross Society
$11.63/night
For seven nights

FOOD

Pad Thai, Green Curry, Star Fruit, Spicy Soup, noodle Salad,  Rice Rolls, tea

Swimming, shopping

Sunscreen!

Get a massage

PeaceForms For kiki and Syd

http://www.iskhighschool.org/pdfs_wdfs/isk_enrollment_application.pdf

http://www.iskhighschool.org/Enroll/Fees.html

http://www.iskhighschool.org/Enroll.html

To Thailand

Wolgang Amadeus Mozart

Wolfgang Amadeus Mozart, commonly referred to as Mozart, is one of the most renowned classical composers in History today. Throughout his musical era, Mozart produced over 600 compositions, including 21 stage and opera works, 15 Masses, over 50 symphonies, 25 piano concertos, 12 violin concertos, 27 concert arias, 17 piano sonatas, 26 string quartets and many other pieces. Mozart's music was not appreciated as greatly in his time as it may be today, because of it's very unique and different style compared to most other composers in his era. Mozart had a difficult time gaining [and maintaining] popularity in Europe, as his music was much more 'intense' and Mozart was born in Salzburg, Austria, on January 27th, 1756, where he was raised along with his elder sister, Maria Anne Mozart[called Nannerl], by his father, Leopold, and his mother, Anna Maria Pertl Mozart. Amadeus' father, who was also a notorious musician, composer, and the Kapellmeister [Master of Music] to the court orchestra of the Archbishop of Salzburg, began instructing Nennerl in clavier [keyboard, piano] lessons at the age of seven and a half, when Amadeus was just three. Amadeus observed the fashion with none but obvious captivation, and as Nannerl later noted, took to spending much time at the clavier, picking out thirds, experimenting with the realm of music which he had been enlightened to. At just the age of four, Leopold began, as a game, Nannerl stated, to teach his son a few minuets and pieces at the clavier, which he could perform with pure precision. By the age of five, he had already begun composing small pieces of work, which Leopold wrote down as he played. Leopold, eager to display the ingenious talent of his children to the world, and his family traveled around Europe for several years during Amadeus' developing years. On these ventures Amadeus became acquainted with many other composers and musicians, perhaps one of the most influential being Johan Christian Bach, whom Amadeus met in London in 1764.

Career project interview questions

1] Job Responsibilites: What are the major
responsibilities of this job?
If you're Head Chef: Orders, a lot of ordering food, menu pricing, running entire kitchen, not much prep, teaching. Training sou chefs.
2] Describe a day of your life. What would you typically do on a work day from dawn to dusk?
"Get to work, turn on all equipment, start prep, if you're by yourself. Everyone else starts working at about the same time, prepping. Lunch, reprep. Dinner, cleanup. [worst part, watching what you're going to have to clean] Head chef, show up, watch everyone else, yell. Quality control. "
3] What education/training was required for this position? What if any are the needs for more education/skill training after getting this job?
"Culinary \Arts program, Journeyman ship, Blue seal, red seal, is all the education you need. Work as much as you can work. Cook as much at home as you can."

"Two year program, pricing is different everywhere, it will be expensive. You have to buy everything, knives, before school was paid for, 3000 already spent, clothes, etc. Text books. It's really fun, best part about it, you get to eat the most amazing food at like 8 in the morning. \but you're a vegetarian, that's going to be hard. You might want to go to a vegetarian school. "beef stock, chicken, fish, oh, its miserable. Then you get to tate stuff like Beurre Blanc, mm, so good"

4] How does your current position relate to your future career? Is it a stage along the path? What does yoru career path look like?
"on route". "Current position relates, because I'mm cooking." "Pretty easy career, cooking, as long as you're cooking" "lot of learning as you go. Learn a lot of hands on stuff from other people. You'll always start at the bottom, crawling your way up. It's slow, but you'll get up there. [not climbing]"
5] What is the most rewarding part of this job? What is the most challenging part of this job?
"Feeding people, making them happy with food, when you send out an order, they're just like oh my god, so happy with food. Just unable so speak it's so good."
"Organizing your brain, no writing, just all in here." [taptap]
"If you start to panic, you're done"
"Have to deal with dumb people, that don't know how food is supposed to be cooked. But thats just a chefs point of view."

6] Where did you go?
"NAIT, Edmonton Alberta. It was really good, very good program, one of the best in Canada. Its huge. Fund raisers for culinary arts program, 4 mil, all new everything. Kitchens, equipment, everything"

7] What did you do?
"Two weeks just learning vegetables, soups, soup and veg. Two soups everyday, two ways to cook potatoes everyday. I now know sixty ways to cook potatoes. Butcher class, short order class[work on the line, fast]. Breakfast, lunch. Baking class. Meat class, range [sauces, grill]. Garde Manger, salad dressings, cold food, salads, platter foods. Serving at restaurants, fine dining service. That was first year.
Organizational behavior. 'working as a team'"

8] How much do you work?
"Lot of hours, lot of free work. Between years, working in summer for no pay. You'll be working a lot, but part of the job. long days, 16 hour days. I love working in the kitchen. "

9]High demand?
Yes, always be able to get a job, especially in alberta, 'more' in alberta. Lots of job opportunities, almost everywhere.

"Really try to choose, if you want to bake, Head Chef, etc., earlier you choose that, the better. You really want to find your niche in he culinary world. Expand on that, go where you want to go with that. Baking, catering, whatever, find it. Don't just be a line cook, you'll be one of those dirty old men, but a woman. Never left the line."

"If you really want to do it, you can do it, lisa. Its a lot of work, but you can do it. Everyday I learn something new. It's very rewarding."

"Don't work on a cruise ship. Do not work on a cruise ship. Everyone's going to be like, go work on a cruise ship! Do not. Its terrible. They say you'll be able to see the world, but you don't. You aren't even allowed otu of the kitchen, not allowed to sea the people, anything. You'll make big bucks, but it's terrible. Not where you want to go. "

"Hotels, thats my biggest suggestion.If you wanna go big quick, learn a lot fast, work in a big hotel. They always have breakfast, lunch, dinner, so many positions you can learn from in a hotel. In restaurants, stuck in one place for a long time. hotels are really fun, classy. Hotels are always classy."

"Your going to see some disgusting things."

"You should work at the Bluebell. You would learn so much. It would blow your mind."

"Oh, you're vegetarian. That's going to be hard. Owning a restaurant will be hard. It's tough. You have to have something really different and amazing. You cant repeat stuff. Then you'll just be like the chain restaurants. Unless your the first Vegan chain restaurant. A big Vegan chain would blow my mind."

PILOGA.

What you'll need:
Flexible clothing
A comfortable surface, such as a yoga mat, or thin blanket


Throughout this routine, be sure to keep your breathing steady.
Pilate's
Lie on your left side, legs and torso straight, hips inline, body bent at the waste about 150 degrees forward, with your left arm supporting you head.
Lift your right leg about 2 inches above your left leg. Swing you right leg forward, tap three times as if touching a wall, and swing it back, tapping three times again. Repeat this motion 10 times. Once finished, rest right leg on left leg.
Swing right leg forward again. Once it goes as far as it can, bend knee, swing leg back, and extend leg, bringing it back above left leg. Repeat this motion 10 times.
Once you are finished this, bring leg back, bend knee, swing leg forward, extend, and bring right leg back above left leg. Repeat 10 times. Once finished, rest right leg on left leg.
Lift right leg as far as it will comfortably go, without straining yourself, then bring down again. Repeat 10 times.
Bring leg forward, then up, then back, and down, as if drawing a large circle int he air with your big toe. Repeat 5 times.
Repeat above motion, except make circle about the size of a dinner plate. Repeat 10 times. When finished, rest right leg on left leg. If you feel a burning sensation in your thigh, that is good, it means your muscles are working!
Point your right foot, and bring it just in front of your left foot, tapping the ground 3 times; bring right foot behind your left foot, and tap 3 times again. Repeat this motion 5 times on each side. Keep leg and foot rigid, do not swivel your ankle!!!
Bring legs forward, putting feet at a 90 degree angle to bum.
Raise right leg above left leg from hip, as far as is comfortable, repeat 5 times.
Raise heel towards ceiling from knee as high as is comfortable, keeping knees together.Raise leg, keeping former position. Repeat five times. Set heal back down.
Keeping tows "glued" together, raise right knee off left knee as high as is comfortable, bending at hip, then let knee back down. Repeat 5 times.
As above, lift knee above other knee, toes together. When knee is raised fully, extend leg, pointing toward the ceiling. Bring toes back together, and set right knee back on left knee. Repeat 5 times.
Repeat all of above routine on opposite side. Wherever it says left foot, replace it with right, and vice versa.
When above routine is finished, bring yourself onto your knees. Touch your pig toes together and sit on your heels. Bring your knees as wide as your hips. Exhale and lay your torso between your thigh's, resting your head on the ground and stretching your arms out in front of you, resting them on the ground. Breathe 7-10 full breaths, inhaling all the way, and exhaling slowly.
Yoga
Breathing for Yoga
Inhale, to the lungs full capacity, allowing our abdomen and stomach to swell with the incoming air, and feeling you chest and abdomen raise. Exhale, feeling your abdomen sink and relax as you do.
Resting Pose
Lying on your back, bring your knees up to a right angle, keeping your feet flat on the floor, hip width apart. Relax the muscles in your back and around your hips, letting your knees lean against another. Let your arms rest wherever they are comfortable. Breathe 3-4 slow, deep breaths.
Half butterfly
Sitting with your legs extended, bend one leg, bringing the sole of that foot to rest on the opposite inner thigh. Beginning with a straight back, lean forward as far as you can without pushing, then, slowly and carefully, let your back round. Repeat with other leg.
Butterfly
Sit on the floor with the soles of your feet together, about 1 foot from your body. Either remain in this position, or, if you are flexible enough [without causing yourself pain!] lean forward gently, with a straight back at first, then let your back gently curve. Breathe 2-3 times.
Square Pose
Sitting cross legged, place one ankle on top of opposite knee or thigh, or in front of opposite shin. With a straight back, lean forward to your comfortable edge; then let your back gently curve. Repeat with opposite leg on top.
Shoelace
With legs still in Square Pose position, bring whichever foot is on top to opposite hip. Bring other foot to opposite hip as well. Your knee's shoudl be resting on top of each other. If you can, comfortably, lean forward gently. Repeat with other leg.
Seal
Lying on your stomach, raise your torso as far as is comfortable for you, hands turned so that thumbs are pretty much parallel. Relax your shoulders and let your belly droop toward the floor. Breath 2-3 breaths.
Swan
Start on all fours. Bring your left knee toward your left hand and your right knee back away from your right hand. Bring your left foot as close to your right hand as is comfortable. Let your torso go into a gentle back bend, supported by extended arms. Repeat on opposite side. Breathe 2-3 times on each side.
Sleeping swan
Starting on all fours, bring your left knee toward your left hand and your right knee away from your right hand. Bring your left knee toward your right hand as far as is comfortable. Drape your torso forward, relaxing into the stretch, with arms out in front of you, repeat on other side.
Forward Bend
Start by sitting with legs extended straight in front of you and back straight. Lean gently forward, keeping back straight, until you can't go any further. Let your back go into a gentle curve. Don't strive to go further, just relax.
Frog
Starting on all fours, spread your knees as far apart as is comfortable, and sink back onto your heels in a wide kneed Child's pose. Breathe 3-4 times.
Spinal Twist
Begin on your back with both legs bent and pulled onto chest. Extend one leg along floor, letting other leg fall over opposite side to the floor.You can variate this by keeping bent legs together and stacking them on top of each other for the twist. Do not force your legs farther than they go easily, it is not hard or fun to injure yourself by pulling muscles!
Corpse pose [final relaxation]
Lie on your back with yoru palms facing upward and your legs and arms spread a comfortable width apart. Close your eyes, and take 30 slow, deep breaths. Think about positive, relaxing things. Try not to fall asleep.

Kayti
Kristina
Alan
Shane
Ashley
Ms Manson
Sarina
Chantara
Shara
Mikey
Jake

Career Project

Chef /Cook

Qualifications: Chefs often require training after highschool, such as Culinary Arts School. Must be quick, efficient, and able to work with a team. Personal higeiene is manditory. Creativity, keen sense of taste and smell is also assets that will assist chefs.

Cost:
Dubrulle Culinary Arts Institution
Culinary Arts LEVEL 1
[CERTIFICATE]
Two 11 - week quarters
22 academic weeks, 30 credits
Tuition $9,990
Quarterly Fee $475
Starting Kit: $995
Books $150/quarter

Two 11 - week quarters
22 academic weeks, 30 credits
Tuition $9, 990
Student Quarterly Fee $475
Starting: $995
Books $150/quarter

Total: $22,020

Annual Average Salary Range:

Job Title Annual Earnings
Cooking Assistant $24,286 - 30,402
Executive Chef $55,482 - 84,575
Executive Pastry Chef $44,516 - 66,693
Food Scientist $47,031 - 71,497
Line Cook $19,243 - 25,194
Restaurant Manager $35,917 - 52,599
Sous-Chef $31,670 - 49,243


Education Required:
For Culinary Arts School: student must either have successfully ocmpleted High School, or is a mature person of at least twenty years of age.
A high school diploma is not required for beginning jobs, but it is recommended for those planning a career as a cook or chef.

JOB OUTLOOK:
Distribution of these 3.1 million kitchen jobs:

Food preparation workers: 29%
Restaurant Cooks: 25%
Fast Food Cooks: 21%
Cafeteria/Institution Cooks: 14%
Short Order Cooks: 7%
Executive Chefs: 4%
Private Househodl Chefs: Less than 1%


Duties:
Chefs, cooks, and food preparation workers prepare, season, and cook a wide range of foods—from soups, snacks, and salads to entrees, side dishes, and desserts.Specifically, chefs and cooks measure, mix, and cook ingredients according to recipes, using a variety of equipment, including pots, pans, cutlery, ovens, broilers, grills, slicers, grinders, and blenders. Chefs and head cooks also are responsible for directing the work of other kitchen workers, estimating food requirements, and ordering food supplies. Executive chefs and head cooks coordinate the work of the kitchen staff and direct the preparation of meals. They determine serving sizes, plan menus, order food supplies, and oversee kitchen operations to ensure uniform quality and presentation of meals.

This job is quite physically demanding, as Chefs and Cooks mus t spend hours at a time preparing food. Some recipes may call for difficult tasks, and hard-to-get ingredients. Some maybe very hard and grievious to prepare.