August 16, 2018 /Sports News – Local SLCC Men’s Soccer Earns Votes In NJCAA Preseason Rankings Written by Brad James FacebookTwitterLinkedInEmailTAYLORSVILLE, Utah-Thursday, with the advent of the NJCAA men’s soccer preseason rankings, SLCC received votes.The Bruins are coming off a season which saw them finish 10-6-1 and finish 8-4 in the SWAC standings.The only SWAC team to be ranked was Southern Nevada, as the Coyotes are currently ranked 20th in the nation.SLCC’s 2018 campaign opens with a home match against Western Nebraska August 23 at Zions Bank Stadium of Herriman. Tags: SLCC Men’s Soccer/Southern Nevada/SWAC/Western Nebraska/Zions Bank Stadium
View post tag: lands Back to overview,Home naval-today HII Subsidiary AMSEC LLC Lands U.S. Navy TSIMS Support Contract View post tag: LLC View post tag: News by topic View post tag: TSIMS Huntington Ingalls Industries announced yesterday that its AMSEC LLC subsidiary has been awarded a contract to provide Total Ship Information Management System (TSIMS) support to the U.S. Navy.The indefinite-delivery/indefinite-quantity, cost-plus-fixed-fee SeaPort Enhanced (SeaPort-e) task order contains a base period with two one-year option periods which, if exercised, would bring the cumulative value of the contract to approximately $8.2 million. SeaPort-e is the Navy’s electronic platform for acquiring support services in 22 functional areas, including engineering, financial management and program management.The contract is to provide support of engineering, logistics, computer engineering services and training for the Naval Surface Warfare Center’s Carderock Division (NSWCCD). The work will be performed in Norfolk; San Diego; Bremerton, Wash.; Pearl Harbor, Hawaii; and Yokosuka, Japan. If all options are awarded, the work is expected to be completed by May 2015.“We are proud to continue our support of the Naval Surface Warfare Center, ensuring the readiness of our military personnel and their mission’s success,” said Harris Leonard, HII vice president and president of AMSEC operations. “AMSEC has an outstanding reputation for providing TSIMS support, and we look forward to continued growth in our relationship with NSWCCD.”[mappress]Naval Today Staff, July 31, 2012; Image: ITLLC View post tag: Navy View post tag: U.S. View post tag: subsidiary View post tag: contract View post tag: HII View post tag: Support July 31, 2012 HII Subsidiary AMSEC LLC Lands U.S. Navy TSIMS Support Contract View post tag: Naval View post tag: AMSEC Share this article
Share this article View post tag: GE The UK defense ministry has approved an engine order for the second batch of Royal Navy Type 26 frigates, securing the immediate future of the General Electric’s Rugby site.The contract is important because GE had previously announced the site’s closure with its work being moved to Nancy in France by the end of 2019.Workers’ union Unite said the MoD’s order comes after months of intense campaigning and a recent House of Commons defence select committee hearing where Unite gave evidence.Unite went on to urge the government to build on today’s announcement and help remove the threat of redundancies still hanging over the world leading site and secure its long-term future by committing to build the Royal Navy’s new fleet Solid Support ships in the UK with UK steel.“If it had not been for the tenacity of Unite’s shop stewards and our members then we could have been looking at confirmation that GE’s Rugby site would close and its work shipped abroad,” Unite assistant general secretary Steve Turner said.“Instead this world class workforce, whose skills and expertise has built motors which power all the Royal Navy’s warships, can look forward to working on the second batch of Type 26 Frigates.“Unite’s priority is now to reduce the number of potential redundancies at the site and secure its long-term future.” View post tag: Type 26 View post tag: Royal Navy
The Mathematics Department in the College of Natural Sciences andMathematics at the University of Houston expects to hire apart-time lecturer. This position is open immediately.Responsibilities will include teaching 1-2 Mathematics courses persemester.The University of Houston is an Equal Opportunity/AffirmativeAction institution. Minorities, women, veterans and persons withdisabilities are encouraged to apply.Qualifications :Masters of Arts in Mathematics or Masters of Sciences inMathematics. PhD preferred.Notes to Applicant: Official transcripts are required for afaculty appointment and will be requested upon selection of finalcandidate. All positions at the University of Houston are securitysensitive and will require a criminal history check.
Applicants must have:An earned master’s degreeProfessional or academic work experienceKnowledge of the subject matter of the discipline to which theindividual is assigned. Faculty teach in their areas of specialty. We have a very wideranging curriculum.For information on curriculum see:MLIS Courses (see requiredand elective courses)MARA Courses (see requiredand elective courses)Informatics Courses(see required courses and specializations)BSISDA Introductions to weekly/unit content and activitiesAnnouncementsRegular (Weekly/unit) updatesResponses to assignments or discussionsShort lectures Department SummaryThe School of Information(SOI) offers three master’s degree programs, MLIS (Masters inLibrary and Information Science), MARA (Masters in Archives andRecords Administration), MS in Informatics and an undergraduatedegree in Information Science and Data Analytics (BSISDA). Alldegrees are delivered 100% online asynchronously. All communicationwith students and faculty is conducted 100% online.Brief Description of Duties CVCover LetterStatement of Expertise, including professional experience,courses you are qualified to teachList of References Required Qualifications Online teaching experience Candidate must demonstrate awareness and experienceunderstanding the needs of a student population of great diversity– in age, cultural background, ethnicity, primary language andacademic preparation – through inclusive course materials, teachingstrategies and advisement.All Faculty should be organizing their classes within theCanvas Learning Management System (LMS), the official LMSprovided for the SJSU community. All classes at SJSU, whetheronline or not, must be anchored in the Canvas platform to ensurefaculty-student connection in a common space as all students aredirected to log in to Canvas for online access to their classes.You will have access to this system prior to the semester startdate. All faculty are responsible for effective curriculumpreparation, syllabus and accessibility compliance, review andgrading of assignments and work, holding office hours, texts andreadings, overall support of student learning and professionaldevelopment, and working collaboratively with faculty and staff topromote student success.All faculty also support activities and preparation needed tomaintain accreditation.To ensure teaching presence in our online classes each iSchoolfaculty member must include one or more of the following types ofrecorded (video or audio) content for each week or module: Applicants should demonstrate an awareness of and sensitivityto the educational goals of a multicultural population as mighthave been gained in cross-cultural study, training, teaching andother comparable experience. Preferred Qualifications Conditional AppointmentPlease be advised that an appointment is contingent upon budget andenrollment considerations and subject to order of assignmentprovisions in the collective bargaining agreement betweenCalifornia State University and California Faculty Association.These provisions state the “Order of Work,” or the order in whichavailable courses must be assigned to faculty, starting with tenureline faculty and ending with new lecturer appointees.Salary Range – To commensurate with experience.Application ProcedureClick Apply Now to complete the SJSU Online Employment Applicationand attach the following documents: This is a continuing open position.The UniversitySan José StateUniversity enrolls over 35,700 students, a significantpercentage of whom are members of minority groups. As such, thisposition is for scholars interested in a career at a nationalleader in graduating URM students. SJSU is a Hispanic ServingInstitution (HSI) and Asian American and Native American PacificIslander (AANAPISI) Serving Institution; 40% of our students arefirst-generation, and 38% are Pell-qualified. The university iscurrently ranked third nationally in increasing student upwardmobility. The University is committed to increasing the diversityof its faculty so our disciplines, students, and the community canbenefit from multiple ethnic and gender perspectives.San José State University is California’s oldest institution ofpublic higher learning. Located in downtown San José (Pop.1,000,000) in the heart of Silicon Valley, SJSU is part of one ofthe most innovative regions in the world. As Silicon Valley’spublic university, SJSU combines dynamic teaching, research, anduniversity-industry experiences to prepare students to address thebiggest problems facing society. SJSU is a member of the 23-campusCalifornia State University (CSU) system.Equal Employment StatementSan José State University is an Affirmative Action/EqualOpportunity Employer. We consider qualified applicants foremployment without regard to race, color, religion, nationalorigin, age, gender, gender identity/expression, sexualorientation, genetic information, medical condition, maritalstatus, veteran status, or disability. This policy applies to allSan José State University students, faculty, and staff as well asUniversity programs and activities. Reasonable accommodations aremade for applicants with disabilities who self-disclose. Note thatall San José State University employees are considered mandatedreporters under the California Child Abuse and Neglect ReportingAct and are required to comply with the requirements set forth inCSU Executive Order 1083 as a condition of employment.Additional InformationA background check (including a criminal records check) must becompleted satisfactorily before any candidate can be offered aposition with the CSU. Failure to satisfactorily complete thebackground check may affect the application status of applicants orcontinued employment of current CSU employees who apply for theposition.Advertised: October 27, 2020 (9:00 AM) Pacific DaylightTimeApplications close:
Capitalising on the growing trend for ‘retro’ comfort food, ingredients supplier Macphie has launched a new Shortbread Mix. Shortbread has a long history, but Macphie says it has updated the Scottish delicacy for the 21st Century. Macphie commercial director Ian Wolfenden says: “Datamonitor’s Everyday Self Indulgences report identified that around 45% of indulgent treats can be associated with stress relief. Simplicity and tradition are driving the ‘comfort’ trend and many people are seeking traditional favourites with a twist. Macphie Shortbread Mix has been developed as an indulgent treat that is reminiscent of the past. It produces shortbread with a home-baked appearance, a creamy flavour and a satisfying crunch.” Macphie Shortbread Mix can be prepared in under five minutes and can be cut or moulded into a variety of shapes including fingers and petticoat tails. To celebrate the launch of Shortbread Mix, Macphie is offering a free 12.5kg bag of Macphie Shortbread Mix and bottle of single malt Old Glenbervie Scotch whisky to the first five readers to answer the following question: Which country does shortbread originate from? Send answers on a postcard to Macphie Shortbread Mix competition, Macphie of Glenbervie, Stonehaven, AB39 3YG.
It may be the current tagline for a certain brand of crisps, but the words ’simple is better’ could just as aptly be applied to Hobbs House Bakery’s prize winning loaf at the Baking Industry Awards 2009. Established in 1920, family firm Hobbs House has long been in the business of making bread. And despite many of its current recipes having been in existence for 20 years or more, the bakery, based in Chipping Sodbury, Gloucestershire, has not been standing still when it comes to innovation. Its Organic Wild White sourdough loaf shone through as winner of the Morrisons-sponsored Artisanal Bread Product of the Year a new category at the Awards this year. The loaf contains only organic flour from Shipton Mill in nearby Tetbury sea salt, water and a 45-year-old levain starter of rye flour and water. Sounds simple, but its production takes around three days, with the starter stored for two-and-a-half days before being added to make up the dough. Hobbs House production director Sam Wells obtained the starter 15 years ago from a German baker, who had had it for around 30 years. “People think it’s amazing that something’s still going after all that time,” says Wells. The award category required entrants to submit three different products for initial judging. Alongside its Organic Wild White loaf, Hobbs House entered its Baguette Paysan and Organic Soda Seeds loaf, but the Wild White staked its place as the strongest contender, making it onto the shortlist. “It’s the tasting that’s the key,” explains Wells, who recommended the judges warmed the bread before tasting for maximum effect. “Although it’s an industry award, we obviously shout about it a lot to our customers,” he explains. “We’ve made it our business to make sure we’ve had lots of press coverage, as well as marketing material in our shops, which we also sent to our wholesale customers. People like to be associated with winners.”Wells says he was prompted to enter, in part, due to the fact it was a category specific to artisan production. “It’s a word we’ve been using quite a lot recently regarding our business. Artisanal products are exactly what we’re about, so I thought, ’Maybe this us for us’.”When it was announced the firm had won, Wells says he was “absolutely speechless”. “It was fantastic, a really good evening and Morrisons looked after us very well,” he continues. “It was nice afterwards to be able to probe them (Morrisons’ judges) on why they chose our loaf. They told us that all the judges had their own favourite second loaf, but, without fail, they had all picked the Wild White as their favourite, which was charming to hear and really encouraging. It’s great to be able to bring that back to the bakers here, who make the loaf day-in, day-out, and to be able to give them that kind of feedback.”Wells sent a text announcing the win to his fellow directors and, when he got back to the bakery, he says: “People were really buzzing about it.” One of the great things about this type of category, he explains, is that the award is attached to a product rather than a person, so it’s one the whole business can share, as they’ve had a direct involvement with it. “To be attached to the whole thing has been very beneficial internally and externally. And since winning, we’ve sold a lot more of the loaves,” says Wells. “Bryan Burger, head of bakery at Morrisons, said we should expect to see around an extra 10% return out of winning, which has been about right.”Business make-upHobbs House has a 60% wholesale/40% retail split, and also offers a mail order option, although Wells admits this is only a marginal part of the business at present. With turnover of around £2.8m a year, it now has four shops, the latest of which opened in Circencester in May this year. Its main focus is on bread, but it also offers a range of pastries and confectionery in its retail outlets, most of which are produced in the back of the shop, says Wells. Its wholesale customers include delicatessens, farm shops which are really on the increase at the moment, notes Wells local hotels and restaurants.To complement its wide range of fresh breads, Hobbs House ventured into the frozen market in April this year, with a range of 10 lines. He explains that delivering its existing range any further than 50 miles had posed problems when it came to freshness, so the firm came up with a new range of par-baked breads, which are then blast-frozen, enabling them to target a wider geographic area. The bakery now has a van that travels to Exeter, the Worcester area and down to Somerset and Wiltshire. Although on three days a week the van is less busy than the on the other two, Wells says it is definitely an area he can see having a lot of growth potential. “It’s not going to happen overnight, but it’s a growing service,” he explains. “We can spread ourselves as far as we want. We can up production and get more vans that’s probably where the growth will come from.” He says the business made a conscious decision to keep the frozen range narrow, as he says its fresh range has grown and grown “and we’re not very good at taking things off it”. However, he says, customers do get very attached to their favourite loaf, and you cannot just delist a loaf without thinking about what you can offer the customers as an alternative. “We stopped a loaf only a few weeks ago and I was flooded with emails from people asking, ’What are we going to do now?’,” he says. And the solution he came up with? To send them all a loaf of the nearest comparison free of charge.The business is currently relaunching its website, to tie in with a one-off documentary on BBC4, entitled In Search of the Perfect Loaf, to be screened in early 2010. It features Wells’ nephew, a director at Hobbs House and British Baker’s regular In the Mix columnist Tom Herbert. The 60-minute programme follows Herbert as he goes on a quest to create a recipe for ’the perfect loaf’. Wells explains that Herbert’s travels to a number of bakeries across the country resulted in the creation of a spelt sourdough called Shepherd’s Loaf, which he then took into Bristol town centre to be sampled by consumers.Wells’ advice to other bakers looking to enter this category in 2010 is that a winning product doesn’t necessarily have to be one that sells in its thousands. “If you feel you’ve got the right product, and one that a lot of people like already, that is key,” he explains. “The Wild White loaf is a few years old, but we have it in our heart that it’s a great loaf. Winning the award was the icing on the cake.”
Helen GregoryScullions Wholesale Bakery, a subsidiary of the McGhee Group, has bought fellow Scottish firm Fords Bakery out of administration, saving 87 jobs. However, the East Lothian firm’s nine shops have closed, with the loss of 41 staff, and another 26 have been made redundant from the bakery in Prestonpans.Fords which had an annual turnover of £5m supplied supermarkets, foodservice companies and independent bakeries in East and Central Scotland with bread, cakes and confectionery. It faced problems with cash flow and the rising costs of raw materials, said administrators KPMG.All its remaining employees will move to Scullions, which will continue to service Fords’ existing direct delivery customers and supermarkets, including more than 100 Co-operative stores, which supported the takeover.Scullions Wholesale Bakery employs 220 staff at its site in Glasgow and said the sale would strengthen its presence in Scotland. McGhee’s MD Gordon McGhee said: “Fords Bakery, fits with our strategy of continuing to build a strong business model throughout Scotland.”McGhee’s Bakery supplies major catering groups, local authorities, independent retailers and cash and carry groups, selling more than 1.4 million premium rolls a week.Fords is the second Scottish casualty in as many months to cite cash flow problems, following Mathiesons’ collapse.Scottish Bakers president Alan Stuart commented: “I’m reasonably confident that there are no more lurking in the wood pile, but cash flow is by far the single biggest issue bakers face, and I am aware that supermarkets are looking to stretch their payment terms. Most of us are cut near the bone, so further serious cost cuts are difficult.”
Helen GregoryTesco has followed in the footsteps of its competitors by launching its first bakery apprenticeship scheme.The chain has taken on 225 apprentices from staff already working at its in-store bakeries, who will study for 12 months for a City & Guilds Level 2 Certificate for Proficiency in Baking Industry Skills.Tesco joins a number of its rivals in offering recognised qualifications: Sainsbury’s opened the UK’s first supermarket bakery college last year in an ambitious drive to train hundreds of staff, while Morrisons already runs a bakery apprenticeship scheme using colleges at Birmingham, Tameside, Glasgow and Barking to train staff during the nine-month course. Morrisons has also just announced that it is to create 6,000 new apprenticeships in 2011. A spokesperson said the supermarket was looking to take on around 150 bakers.Meanwhile, Asda is “currently in the process of developing our bakery training programme even further”, said a spokesperson for the supermarket. It currently uses bakery coaches to train in-store bakery staff and sends bakery managers to ’stores of learning’ for training.Tesco’s scheme has been designed in partnership with Improve, the Sector Skills Council for Bakery, and YMCA trainers will deliver training in stores around England, in four-hour blocks each month. Apprentices will also get paid time off to complete their workbooks, studying modules that include mixing and proving dough, baking, packing and merchandising.Tesco apprenticeship manager Nick McGlashan said: “The apprenticeship schemes we’ve had in other sectors have proved to be a good springboard into management. This is an end-to-end scratch bakery apprentice-ship with 12 different workbooks. It’s a robust qualification.”All the trainees have already been working in its in-store bakeries for at least one year. “There has been a lot of interest in the programme and we had no problem filling the places,” said McGlashan. “The intention is to extend it, as we are confident it will work.”>>Fosters partners Deliciouslyorkshire in online training>>Bakers refute negative statistics on training>>Raising the bar
Northern Irish bakery distributor Andrew Ingredients has invested £1m in a move to new premises to meet growing demand for its products across the whole of Ireland.The firm’s new 24,000sq ft site in Lisburn is twice the size of its previous premises and will help the £10m turnover firm grow by 20%, said MD Tim Andrew. “We are growing sales across the six counties of Northern Ireland, but have also seen business increase in the Republic of Ireland since we set up a dedicated sales team in 2008,” said Andrew. “The recession has hit everyone in Ireland, but bread is a basic, so the baking industry has stood up well.” Andrew said the firm now supplies ingredients to 95% of Northern Ireland’s bakers, including Mother’s Pride and Genesis. The business, set up in 1945, employs 26 people.