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Jakarta Intercultural School Inspires Indonesian Teachers Through Innovative Schools Programme

Vlad Poptamas

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JIS with Emmanuel Foundation, the Jakarta Education Agency, Mentari Intercultural School, and member schools of ANPS held the ISP's First Annual Educators Conference with the theme Keep Learning Alive! attended by the Director General of GTK of the Ministry of Education and Culture, Supriano, M.Ed.
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With the Innovative Schools Programme (ISP), teachers are challenged to create a motivating and student-centered learning environment.  JIS has offered the ISP to more than 509 teachers and principals from 84 state elementary and state special (SLB) schools in Jakarta.

Following the success of the Innovative Schools Programme (ISP), the Jakarta Intercultural School (JIS) with Emmanuel Foundation, the Jakarta Education Agency, Mentari Intercultural School Jakarta, and member schools of the Association of National and Private Schools (ANPS) held the First Annual Educators Conference of the Innovative Schools Programme at JIS, with the theme Keep Learning Alive!JIS with Emmanuel Foundation, the Jakarta Education Agency, Mentari Intercultural School, and member schools of ANPS held the ISP’s First Annual Educators Conference with the theme Keep Learning Alive! attended by the Director General of GTK of the Ministry of Education and Culture, Supriano, M.Ed.More than 200 participants were able to take part in workshops presented by 35 teachers from JIS, partner schools and alumni ISP attended by the Director General of GTK of the Ministry of Education and Culture, Supriano, M.Ed.

This event was held on Feb. 9, 2019, to celebrate the ISP’s journey so far. “This reunion celebrates our achievements in the last nine years of implementing the ISP. Our teachers and principals are invited to attend 19 interesting and specially designed workshops for teachers,” said Greg Zolkowski, JIS Community Educational Outreach Coordinator.

Throughout the day, participants were able to take part in workshops presented by 35 teachers from JIS, partner schools and alumni ISP on topics such as Reading Together in Early Classes, Self-Organizing Skills, Reflections in the Learning Process, Learning Development Through “Pop Culture” and 21st Century Learning Strategies.

The ISP began with non-profit organization Yayasan Emmanuel in 2009 with UBS as a sponsor, with JIS joining the program in 2013.

“The ISP strengthens JIS’s commitment to improving the quality of education in Indonesia. In partnership with the Emmanuel Foundation, which was established by a JIS graduate, we want to increase the skills of teachers in Indonesia while inspiring them to continue learning and dare to try new things, so that they can have a better impact on students,” Zolkowski said.

Joshua Tanja, Country Head UBS Indonesia said, “We are delightful to collaborate with Emmanuel Foundation on the Innovative Schools Programme for nearly a decade. At UBS, we believe in talent development and the importance of nurturing future leaders. This is why we are a firm supporter of the program aims to promote best practices and learning opportunities for educators and schools in Indonesia“.

With a modern method, JIS teachers share their international knowledge about interesting teaching methods and practices with the goal of creating a learning atmosphere that will motivate students.

“The ISP method encourages teachers to involve students during the teaching-learning process by implementing an inquiry approach to increase student participation. And during class discussions, students can also get knowledge from other students. For us, knowledge is flexible and dynamic because it can be obtained from many directions,” he said.

During the ISP program, teachers from various state schools attended workshops guided by more than 50 JIS teachers in 10 meetings. Topics included class management, developing higher thinking skills, innovative teaching strategies and many more.

Upon completing the program, participants received a certificate from the Jakarta Education Agency at a graduation ceremony. This certificate provides points that can increase teachers’ salaries and prepare them for higher positions in education.

Vibrant Classrooms

To offer further support, the JIS team also visited schools to assess the ISP’s implementation.

“Usually, before teachers participated in the ISP, their classrooms were most often stark and rarely reflected students’ work. But after joining the program, their classrooms are decorated with students’ work. Classroom agreements are displayed as well, which students helped create with the teacher. Overall, student participation is higher and they are also increasingly motivated,” Zolkowski added.

At JIS, more than 509 teachers and principals from 84 state elementary and state special schools have participated in the ISP. And this year, JIS began to develop workshops catering to junior high school teachers, as well as a Training of Trainers program for ISP graduates.

Moving forward, JIS and its partners will remain committed to supporting the teachers of Jakarta with innovative and creative classroom methods to further improve Indonesia’s quality of education.

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New Gluten-free Kaiseki, Vegan Menus, and More at Hotel Chinzanso Tokyo

Betty Tűndik

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Gluten-free Kaiseki, a traditional Japanese multi-course dinner, is now available at Miyuki, a Japanese restaurant of Hotel Chinzanso Tokyo in Japan. The dinner consists of eight delicate dishes.
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Hotel Chinzanso Tokyo, known for its majestic Japanese garden and cultural heritage, has introduced vegan and gluten-free menu items including “kaiseki,” a traditional Japanese multi-course dinner, for international guests with dietary requirements.

According to the Japan National Tourism Organization (JNTO), the number of international visitors to Japan has been rising significantly, hitting a record-high of 31 million in 2018, and is expected to grow further for the 2020 Tokyo Olympics. The number of international guests staying at Hotel Chinzanso Tokyo also grew over 30% from 2017 to 2018.

“Japan is often described as a gastronomic heaven, and international visitors express a keen interest in trying various foods during their stay,” said Hiroshi Izumi, General Manager of Hotel Chinzanso Tokyo. “As a leading hotelier, we constantly try to offer more and better culinary options for our guests, while satisfying their dietary requirements. We are happy to introduce new menus including gluten-free kaiseki, which remains authentic and will delight your palate and eyes.” Fujita Kanko, the hotel’s owner/manager, also opened a halal Japanese restaurant, Origami Asakusa, in 2018, offering authentic Japanese cuisine that meets halal requirements.

Two restaurants are now serving special menus:

Gluten-free Kaiseki at Miyuki (Japanese Restaurant):
An exquisite eight-course Japanese dinner is now available gluten-free, including soy source made with rice instead of wheat. For more details and reservations, visit:
https://www.hotel-chinzanso-tokyo.com/events/gfkaiseki/

Vegan and Gluten-free Menus at The Bistro (Casual Dining):
Both vegan and gluten-free four-course lunch and five-course dinner are available. For more details and reservations, visit:
https://www.hotel-chinzanso-tokyo.com/events/vegangf/

The hotel also serves vegan and gluten-free breakfast options.

Whether visiting Tokyo for business or fun, Hotel Chinzanso Tokyo, with its vast green oasis and a wide range of amenities and activities, is the perfect urban resort for those who want to enjoy a summer retreat in the city. The hotel’s one-of-a-kind rooftop space becomes a “Champagne Garden” during the summer.

About Hotel Chinzanso Tokyo

Hotel Chinzanso Tokyo opened in January 2013, and is owned/managed by Fujita Kanko Inc., a publicly-traded tourism industry corporation headquartered in Tokyo, which operates 70 properties/facilities throughout Japan. The hotel’s facilities include 267 guest rooms/suites, nine restaurants, 38 meeting/banquet rooms, and the largest hotel spa in Tokyo. Its renowned garden contains a wide variety of botanical species including 120+ cherry trees and 1,000+ camellia trees.

 

SOURCE: Hotel Chinzanso Tokyo

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New Project – “Think RICE, Think THAILAND”

Betty Tűndik

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Thai Rice Standards Create the Global Confidence in Quality of the National Crop
Reading Time: 3 minutes

 

Thai Rice Standards Create the Global Confidence in Quality of the National Crop

The Department of Foreign Trade, Ministry of Commerce, Thailand has introduced a project called “Think RICE, Think THAILAND” to encourage international community to pay attention to consumer health and to raise awareness on the national crop by providing a wider range of knowledge, ranging from national agricultural history, standards and Thai rice quality.

Thailand, as a global leader in rice exports, established its first Thai Rice Standards on May 20, 1957, with the issuance of the Announcement of the Ministry of Commerce on the Establishment of the Thai Rice Standards. Subsequent amendments included the Thai Rice Standards 1974, the Thai Rice Standards 1997, and the Thai Rice Standards 2016 which has set up Thai Hom Mali Rice Standards, Thai Fragrance Rice Standards, and Thai Rice standards. Most recently, the Thai Colored Rice Standards were established in early 2019. These now serve as the benchmarks for the quality of Thai rice with definitions for both minimum composition and maximum limits.

The aforementioned Thai rice standards apply not only to the country’s rice exports but also to domestic rice trading and other stipulated matters. These criteria facilitate trade negotiations: There is no need for buyers and sellers to extensively detail specifications, including rice variety and grade, in their agreement; they simply have to refer the existing guidelines for the particular kind of rice they would like to trade.

To determine whether the quality of rice traded conform with trade agreements or established standards, a randomly selected sample of rice must be analysed. If the sample passes the inspection, the whole batch of rice is deemed in compliance with the accepted standards; however, if the sample fails, the entire batch is deemed unfit. This sampling method is an international practice across the globe. Substandard rice can never be exported because it fails to comply with the provisions of an agreement made with overseas buyers. At home, rice that deviates slightly from the standard will still be sold, albeit at a lower priced based on a set of predetermined criteria. Nevertheless, if the sample is found to diverge too far from the requirements, the whole batch will be returned to its point of origin.

Thai Rice Standards that had been in use since 1957 never prescribed any sampling and inspection instructions, except for the Thai Hom Mali Rice Standards, which stipulated such guidelines in 1997. Therefore, sampling and quality inspection of Thai rice for export have adhered to customary practices from overseas, as well as local practices. For example, samples are taken randomly from at least 2–3% of the total number of sacks in one batch. This sample size is comparable to requirements of the ISO and the IRRI, which mandate that the number of sampled sacks be the square root of the total number of sacks in a batch.

Based on the information above, good quality rice refers to rice that buyers at home and overseas are willing to accept, as well as rice that meets quality requirements. Determining the quality of rice relies not at all on an individual’s personal perception but the results of a scientific analysis of randomised samples collected by a neutral party. The samples must be completely random instead of deliberately selected.

The establishment of these Thai rice standards augments the potential of Thai rice exports. It allows buyers to have more options for buying and importing Thai rice, not only the unique strain of Thai fragrant rice known as Thai Hom Mali rice, but also many other types and varieties to suit the needs of consumers in importing countries. These standards also boost consumer confidence in the quality of Thai rice.

 

SOURCE: Department of Foreign Trade, Ministry of Commerce, Thailand

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Conference Call Announcements

Hozpitality India Joins Hands With Indian Horeca EXPO as Media Partners

Betty Tűndik

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Photo by Gerd Altmann
Reading Time: 2 minutes

 

Indian Horeca EXPO will be held in two prime cities, Coimbatore and Hyderabad in India in 2019

Hozpitality Group had announced the media partnership with one of the most awaited hospitality EXPO in IndiaIndia HoReCa Expo 2019, a successful B2B Exhibition focusing on the supply chain for the Hotel, Restaurant, Catering & Café Industry. Health Care, Office management systems and solutions will also be highlighted in the expo. The 3-day business networking event will be a good platform for the buyers, purchase initiators, end users and the decision makers to meet suppliers and plan their sourcing to fulfill their current & future requirements.

The 3rd edition of Indian Horeca Expo will be hosted at Codissia Trade Fair Complex from 5-7th July in Coimbatore, TamilNadu and 4th edition will be hosted at the HIEX exhibition center in Hyderabad. This will be a one stop shop for hotel suppliers and hospitality companies. “We are extremely happy and excited to be a part of the largest and renowned Trade shows in India. This will be our first Media partnership with an exhibition in Indiathough we are media partners of most of the reputed trade shows and expos in Middle EastAfrica and India. We would be excited to work with more industry partners in India in upcoming future,” added Raj Bhatt, CEO and Founder of Hozpitality Group.

The BUSINESS CONNECT is planned to facilitate the meetings with project planners along with their department heads to identify innovative products & to understand the functional aspects. IHE 2019 will be the perfect PROCUREMENT HUB for the Hospitality & Food service industry as it is carefully designed & scheduled for procurement professionals to source products within a limited time frame at the expo.

STARTUPS and Investors get an opportunity to discuss with senior industry professionals from the HoReCa sector. Experienced Culinary & Hospitality Consultants will be available to share their knowledge at the Consultants lounge. One may register on the official website to fix a prior appointment with the professionals on specific business topics.

BUSINESS MATCHMAKING: On understanding the actual requirement of the buyer the organizer will schedule meetings with relevant exhibitors to facilitate B2B meetings at the Business lounge.

NETWORKING SCHEDULE definitely helps the attendees to spend quality time with their vendors and in return business conversions are a proven factor.

HOSPITALITY TREND TALK is a mix of seminars, workshops, panel discussions and other activities which is of key interest to the industry. The FACILITY MANAGEMENT CONCLAVE will steer the admin and space management professionals to come out with the innovative sustainable solutions and share BEST PRACTICES of the FM world.

HOSPITALITY DESIGN CONCLAVE will involve senior designers, architects and young professionals to give the decor business a fresh & trendy twist. It will be a golden opportunity to learn about material, fabrics, concepts and cost-effective solutions.

The attendees who were part of the previous editions of India HoReCa Expo were highly satisfied with the mix of products, the quality & service of the suppliers. This year at IHE 2019 HoReCa Professionals will be able to identify innovative and effective product range from F&F, Interiors, Laundry, Housekeeping, Food Service, Engineering, IT, Commercial Kitchen Solutions, Consumables & Gourmet Food.

Besides India business delegation from over 10 Asian countries have planned to make this event an effective sourcing platform. Specific Pavilions for the exhibitors have been planned to facilitate delegates to identify their required segment.

Attendees are requested to preregister on www.indiahorecaexpo.com

 

SOURCE: Hozpitality Group

 

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