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  1. PGM Player Development

    https://pgm.osu.edu/node/195

    3 cr hrs. This course is graded S/U. Undergraduate 1.0 Autumn 2019 In Person Columbus Wooster ...

  2. 4501.04 PGM Advanced Professional Experience 4

    https://pgm.osu.edu/forms/450104-pgm-advanced-professional-experience-4

    (11 hrs.), Food and Beverage Control (10 hrs.), Human Resources Management and Supervising and ... Delegating (16 hrs.), and Career Enhancement (8 hrs.).  The recommended course work to complete these ...

  3. 4501.03 PGM Advanced Professional Experience 3

    https://pgm.osu.edu/forms/450103-pgm-advanced-professional-experience-3

    Inventory Management (20 hrs.), Turfgrass Management (16 hrs.), and Intermediate Teaching and Golf Club ... Alteration (12 hrs.).  The recommended course work to complete these activities will take the student a total ...

  4. 4501.05 PGM Advanced Professional Experience 5

    https://pgm.osu.edu/forms/450105-pgm-advanced-professional-experience-5

    Teaching Business (16 hrs.) and Advanced Teaching and Golf Club Fitting (34 hrs.).  The recommended course ...

  5. 4501.02 PGM Advanced Professional Experience 2

    https://pgm.osu.edu/forms/450102-pgm-advanced-professional-experience-2

    (30 hrs.) and Introduction to Teaching (12 hrs.).  The recommended course work to complete these ...

  6. 4501.01 PGM Advanced Professional Experience 1

    https://pgm.osu.edu/forms/450101-pgm-advanced-professional-experience-1

    1 materials.  The activities will include the topics of Customer Relations (14 hrs.) and Golf Car Fleet ... Management (24 hrs.).  The recommended course work to complete these activities will take the student a total ...

  7. New Training Request Form

    https://equityandinclusion.cfaes.ohio-state.edu/news/new-training-request-form

    a minimum of 10 participants.   Open Doors (5.5hrs): The training consists of three modules and was ... colleagues.   Introduction to Cultural Intelligence (2.5 hrs): This session provides and introduction to the ... (5.5 hrs): This session provides an in-depth exploration of CQ and strategies addresses ways to ...

  8. Training Request

    https://equityandinclusion.cfaes.ohio-state.edu/resources/training-request

    Open Doors (5.5hrs): The training consists of three modules and was developed by the OSU Multicultural ... Cultural Intelligence (2.5 hrs): This session provides and introduction to the concept of Cultural ... and Building Your Cultural Intelligence (5.5 hrs): This session provides an in-depth exploration of CQ ...

  9. Temperature Regulations and Guidelines

    https://meatsci.osu.edu/node/117

    starts within 90 minutes post-cook 120 ° F to 80 ° F in 1 hr. (updated 5/99) 80 to 55 ° F in 5 hrs ... . (total of 6 hrs.) 40 ° F before packing for shipment          Rapid Chill                            130 ... ° F to 80 ° F in 1.5 hrs.                                                 80 ° F to 40 ° F in 5 hrs. (6 ...

  10. Fermented, Fully Cooked, Not Shelf Stable, Summer Sausage HACCP Plan Examples

    https://meatsci.osu.edu/node/87

    to pH 5.3 in 12 hrs. and cooking to 158 º F.   Refer to CCP-1 below Store fresh meat B 2- pathogen ... º F while thawing, plus fermenting to pH 5.3 in 12 hrs. and cooking to 158 º F. Refer to CCP-1 below ... Maintain raw meat temperature at 45 º F or below during weighing, plus fermenting to pH 5.3 in 12 hrs. and ...

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