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  1. Controlling the Image: Project Book and Photo Journal Level 2

    https://extensionpubs.osu.edu/controlling-the-image-project-book-and-photo-journal-level-2/

    lighting, image focus, and composition. Learn how to get quality candid pictures, action shots, and creative ... artistic images. Improve your photography skills with assignments that require creativity, problem-solving, ...

  2. COVID-19 Webinars

    https://fcs.osu.edu/news/covid-19-updates-and-resources/covid-19-webinars

    COVID-19 and food safety. As the scientific community learns more about COVID-19 new information will be ... posted. COVID-19 and Food Safety for Consumers  by Dr. Sanja Ilic (March 26 2020) COVID-19 and Food Safety ...

  3. ServSafe

    https://fcs.osu.edu/intranet/fcs-professionals/healthy-people/food-safety/servsafe

      Evaluations Food Safety Employee Evaluation- Level 1 [PDF ] ServSafe Manager's Evaluation- Level 2 [PDF ] ... Food Safety Publications columbus.gov/publichealth/programs/Food-Protection/Food-Safety ... / Safety Training with this certificate.    -    Update date and County to include your name and ODH number ...

  4. Muzzleloader Member Record Book

    https://extensionpubs.osu.edu/muzzleloader-member-record-book/

    loading, safety, and project evaluation. Vocabulary and a handy list of resources are included. The ... requires the supervision of a certified 4-H shooting sports instructor. ©2016. ...

  5. Classics

    https://agnr.osu.edu/events/agriculture-and-natural-resources-madness/classics

    (28 minute video) Tree Talk: Why are oak trees in jeopardy? (5.5 minute video) Forage Focus: Fungal ...

  6. How COVID19 Affects the Safety of Your Fresh Produce

    https://producesafety.osu.edu/news/how-covid19-affects-safety-your-fresh-produce

    diseases, asthma, heart disease and even diabetes, are associated with an increased severity of COVID-19 ... shown, growers should follow good hygiene practices when handling fresh produce pre- and post-harvest ... any workers are sick, do not handle produce. As with any food safety measures, you should always wash ...

  7. Leading from Wherever You Are

    https://leadershipcenter.osu.edu/events/leading-wherever-you-are

    will focus on the relationships you have at all levels of your organization.  Participants will share ... experiences, tips and ideas for increasing their influence at work.   Objectives: •           Identify what it ... Discover ways to increase their influence at all levels of the organization. Beth Flynn is facilitating ...

  8. What Will it be Today? Conflict, Compete or Collaborate

    https://leadershipcenter.osu.edu/events/what-will-it-be-today-conflict-compete-or-collaborate-1

    • Understand why conflict in the workplace happens. • Identify the ways cooperation increases productivity. ...

  9. Healthy Food for Less than $2 per Meal (Part 2)

    https://fcs.osu.edu/news/healthy-food-less-2-meal-part-2

    weeks of healthy meals. I focused on getting  fresh and frozen essentials: whole grains (including ...

  10. Change Style Preference: Strengthening Your Capacity to Lead Self & Others through Change

    https://leadershipcenter.osu.edu/events/change-style-preference-strengthening-your-capacity-lead-self-others-through-change-3

    yourself in the pragmatist category? Which category would my team members fall? Does it matter? Yes it ...

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