Training Plan 1 According to the requirements of the Notice of tongren city Employment Bureau on Printing and Distributing the Key Points of tongren city's Employment Work in 20xx (Tongshi [20xx] No.2) and the overall arrangement of the county party committee and county government, this work plan is formulated in combination with the actual situation of our county.
I. Guiding ideology
Thoroughly implement Scientific Outlook on Development, with the purpose of serving employment and economic development, establish a vocational training mechanism with wide coverage, diverse training forms, standardized management and operation, and sound guarantee measures, adhere to the combination of training with investment attraction and talent demand of industrial park enterprises, and combine with the adjustment of agricultural industrial structure and promotion of independent entrepreneurship, and strive to achieve the work goals of training one person, employment one person and training one person.
II. Objectives and tasks
In 20xx, the county carried out vocational skills training for 20xx times, including rural laborers and registered unemployed people in cities and towns 1.58, pre-job training for new employees in enterprises/300, skills upgrading training for on-the-job employees and high-skilled talents 1.20 and practical technical training for rural practical talents 1.20.
Third, the training plan.
(a) entrepreneurship training 500 people. In order to stimulate the entrepreneurial enthusiasm of the whole society and promote the successful entrepreneurship of young people in urban and rural areas, we should closely focus on the theme of entrepreneurial awareness, entrepreneurial plan and making entrepreneurial investment plan, make careful arrangements in teaching places, teacher allocation, equipment and facilities allocation, implement teaching in an orderly teaching form, do every detail with meticulous and thoughtful service, and create a comfortable and good training and learning environment for trainees, and strive to be efficient and rigorous.
(two) motor vehicle driving training for 400 people. Take the form of financial subsidies and self-raised funds by individuals to carry out motor vehicle driving training for rural laborers, demobilized veterans, newly-employed and unemployed people, unemployed college graduates and rural junior and senior high school graduates who meet the driving-related requirements within the county, so as to improve the skills of workers and meet the market employment demand. At the same time, do a good job in the qualification review of trainers and put an end to fraud to obtain subsidy funds.
(3) Party building assistance training for 200 people. In accordance with the party building assistance program, we will go deep into the four gangs to promote party building assistance to contact villages, move rural practical technical training such as rural breeding and fruit and vegetable planting into contact points, and carry out skills training on the spot to enhance the people's ability to get rich.
(4) Training 300 talents for industrial park enterprises. Actively connect with the industrial park management Committee, do a good job in the training research of enterprise talent demand, design targeted and practical training courses, and improve the training effect. At the same time, take order training as a link, establish an exchange docking service platform, organize training institutions and enterprises to carry out training exchange docking activities on a regular basis, and solve the difficulties of labor shortage in enterprises and employment difficulties for migrant workers.
(five) training 300 people to improve the quality of employees in the passenger transport industry. In order to comprehensively improve the overall quality of the passenger transport employees in our county, improve the service level and establish a good image of the city window, we actively cooperate with the county transportation bureau to organize the quality improvement training for the employees in the passenger transport industry, focusing on the training of civilized etiquette, professional ethics and traffic regulations.
(six) 300 people were trained in practical agricultural technology in villages and towns to get rid of poverty. Actively connect with five poverty alleviation towns, such as Parrot Creek, Banqiao, Wenjiadian, Wengxi and Shaojiaqiao, and seriously carry out investigation and research. According to the survey results, combined with the resource advantages, industrial characteristics and production status of our county, we will focus on developing practical agricultural technology training such as vegetable planting, aquaculture, pollution-free agricultural products, plant and animal pest control technology, and the use of new agricultural machinery, so that every farmer can master 1 2 practical agricultural technology and improve workers.
Four. Related requirements
(a) to increase publicity, improve ideological understanding. We should fully understand the important position of vocational training in promoting and stabilizing employment in a specific period, actively promote it with relevant departments, and regard this work as a policy to promote employment and stabilize society.
(2) Strengthen organizational leadership and strengthen the implementation of responsibilities. It is necessary to put the organization and implementation of the project to improve workers' vocational skills and quality in an important position, earnestly strengthen the organization, leadership, supervision and inspection of workers' vocational skills and quality training, clarify responsibilities and implement them to people.
(3) Strengthen supervision and inspection to ensure the quality of training. It is necessary to fully rely on the training needs of industry enterprises, do a good job in research on training project development, training textbook selection and training course design, and improve the pertinence and effectiveness of training. At the same time, it is necessary to strengthen the supervision of the whole process before, during and after the training in accordance with the principle of three defenses, three controls and three openness to ensure the training effect.
2 1 century is a century of learning and a learning society. Research-oriented and learning-oriented teachers are the new requirements of today's society. School-based training is a learning project set up by XX Middle School to improve teachers' ideas, educational ability, scientific research awareness and level, and to build an excellent team of teachers. In order to meet the training purpose of our school, adapt to the requirements of today's society for teachers' business and quality, and strive to become educators with high teaching ability, teaching consciousness and scientific research level and class teachers with high educational innovation ability, this year's plan is formulated as follows:
This year, school-based teaching and research will be carried out to train teachers to prepare lessons. As an educator, I feel a great responsibility. Today, education is facing many problems and is in a transitional period. With the deepening of curriculum reform, the macro environment provides us with good opportunities. We should seize the opportunity and strive to improve and develop ourselves. This semester, I will try my best to improve my theoretical level, update my education and teaching ideas, deepen my education and teaching practice, do a good job in daily education and teaching in a down-to-earth manner, and better serve the students.
I. Overall objectives and guiding ideology
1. Establish the basic concept of discipline teaching and research, and actively participate in school-based training and teaching research.
2. Adhere to the combination of theory and practice, pay attention to the application of new curriculum theory in educational practice, find and solve problems in curriculum reform in time, and promote teaching reform through teaching and research.
3. School-based teaching and research should be student-oriented, people-oriented, and pay attention to the all-round development of people.
4. Through training, primary school teachers are urged to update their ethics, adjust their ethics behaviors, get familiar with the textbook knowledge system and update their subject knowledge; Solve practical teaching problems and improve the level of teaching design.
Second, the specific practices and ideas
1. Correct orientation of teachers' role. Obviously, the role of teachers is the leader of human life development, not just the filler of knowledge. Respecting students' personality and paying attention to their healthy and all-round development, especially their healthy psychology, emotion and correct values, is the most important thing for a person to cultivate his outlook on life. We are not making products on the assembly line, we are cultivating happy people and helping to create a successful life.
2. Read more books, be good at thinking and accumulate diligently. Open your eyes and see that your theoretical knowledge is insufficient and your ideas are outdated. After working for several years, I was satisfied with teaching hard, and my rare accumulation was almost hollowed out. I need to recharge myself urgently. Reading more, studying more, being good at thinking and being diligent in accumulation are the only way. Reading is an important way for people to learn, a beacon for life struggle, a channel for cultural inheritance and a ladder for human progress. Our school made great efforts to increase capital investment, bought a large number of theoretical books for teachers, subscribed to teaching magazines, and encouraged teachers to choose their own books, which were reimbursed by the school. Try to read a paper on education every week and take reading notes. And cooperate with the reading forum activities carried out by the school, talk about experiences, experiences and gains, learn from each other and communicate with each other. Only in this way can we achieve common development and progress.
3. Pay attention to self-reflection. Continue to do a good job in teaching reflection and fill in the reflection record book every day. Reflect on whether you have encountered any confusion when preparing lessons, whether you have adjusted the teaching materials, and why you should adjust the teaching materials like this; Reflect on whether unexpected problems are found in the classroom and how to deal with them in time; Reflect on your satisfaction or confusion with this course. On this basis, do a good job in teaching routine, make your class more meaningful, be closer to the needs of the new curriculum reform, and mobilize students' learning initiative to the maximum extent. Make a class record of a class. Teachers record their own satisfactory classes and find out the shortcomings and gaps according to their own classroom records, so as to improve their teaching level.
4. Learn from peers. Peer cooperation, strengthen communication, promote dialogue between teachers, and encourage teachers to learn, discuss, support and share resources with each other.
5. Network is also a big platform for education and teaching. Use Baidu, Sina Education and other blogs to browse the new trends of education and teaching, collect the latest news, get to know many excellent teachers, absorb their excellent teaching experience and methods, expand their teaching level and ability, and better provide help and guidance for their teaching.
Lesson 3 of the training plan: First, each employee introduces himself, his name, hometown, hobbies, etc. , in order to enhance the understanding between employees.
Lesson 2: Understand the company's rules and regulations, management structure and the basic product characteristics of this restaurant, and explain the employee welfare and service concept.
Lesson 3: employee gfd, basic courtesy terms of floor service.
Lesson Four: Five Requirements of Catering Service and Operation Process of Restaurant Waiters
Lesson 5: How to keep repeat customers at the front desk and how to coordinate with the backstage staff.
Lesson 6: Standardize polite expressions and operational procedures.
Lesson 7: Reception process on the ground and face (detailed explanation)
Lesson 8: Basic knowledge of wine, price and pour method.
Lesson 9: Preparation for pre-meal cooking, main materials and other ingredients for pre-meal cooking, and services that senior waiters should master.
Lesson 10: Book the welcome ceremony, order food, see off guests, set the tray, serve food, sell wine and close the table.
Lesson 11: Service Procedures and Preparations for Large Banquets.
Lesson 12: How to be an excellent waiter?
Lesson 13: Detailed process of hall service.
Lesson 14; Solve problems in the restaurant.
Lesson 15; Safety and fire fighting knowledge.
First, provide people-oriented training content.
Restaurants serve customers. In addition to the general demand for food, customers also have special needs that vary from person to person, and their satisfaction evaluation of restaurant employees also has different standards. The complexity of customers' needs makes the work of restaurants very difficult. It requires employees to be aware of and be good at analyzing the complexity of customers' needs at work and make corresponding treatments. Therefore, the content of employee training should also include two basic contents, namely, standardized service and personalized service.
personalized/individual service
1. During the training, we designed solutions for employees on many occasions, for example, the guests were drunk, picky and in a bad mood. Through the analysis of the scene, we made a solution, that is, we adopted personalized service.
For example, restaurants should be polite when they encounter customer complaints. First of all, dispel the anger of customers. I think, no matter who eats what kind of foreign body at dinner, his heart must be unhappy. (Of course, there are also a few people who make trouble without reason. Such people should be few and far between, but there is no denying it. ). How? Look at the problem from the customer's perspective. How to deal with extremely angry customers and how to do it, no matter how angry they are, you still greet them with a smile. If this is the case, no matter how many "prickly" customers will be satisfied and will melt the iceberg ... these will not be summarized in a few simple words. She must constantly sum up and improve in practice, and must combine the universality of catering industry with the personality of our restaurant. Furthermore, the cooking of dishes, when to put the best seasoning, how much to put, the color matching of dishes and so on. , should be standardized.
2. Individualization also emphasizes the cultivation of employees' personal charm. When training, we should know the personality characteristics of each employee through tests and highlight a person's service personality. For example, one person has a good service attitude, another person has strong communication skills, or one person has strong coordination skills. Serve different customers through outstanding personality.
3. Through the training of employees, the division of labor after training is targeted according to personal charm and characteristics, and everyone's strengths are fully exerted, and the most suitable positions will be arranged according to personal characteristics.
Standardized service
Standardization includes two levels, one is the standard of service procedures for service personnel, and the other is the standardization of technical personnel's work. Every waiter has the same procedure for greeting guests, and every sentence he says is also taught by training. What dishes are introduced first, what dishes are introduced later, and even how much wine is poured in the cup is the same. This is the result of training standardization. These things are quantified before training, and employees should practice them one by one during training. Technicians in the catering industry mainly refer to employees who work in the kitchen. In order to standardize, all training contents should be quantified, such as the time of a dish in the pot and the amount of a seasoning in a dish, so that employees can operate according to the standard. In this way, through strict standardized work training, every process in restaurant work, from manager, chef, waiter to PA; From the aspects of food quality, food cleaning, cooking, bills, service language, body language and so on. We can all act according to the rules and rewards and punishments can be based on evidence.
Second, cultivate people-oriented and customer-oriented service consciousness.
In a high-standard restaurant, customers should not only enjoy delicious food, but also enjoy humanized service. Therefore, the training of restaurant staff should first start with changing the employees' concept, so that they can firmly establish the concept of people-oriented and guests are God.
The establishment of this concept cannot rely on coercion and exhortation, but first depends on interpersonal communication. Between trainers and employees, between employees and guests, between employees and management, it is necessary to build a bridge of communication and create an inclusive and progressive atmosphere. Reasonable and smooth channels should be set up to reflect the opinions of all parties. Only when restaurant employees are willing to reflect their opinions and make suggestions on restaurant work can the development of restaurant work be promoted. Therefore, in the process of training, we should consciously strengthen the enthusiasm of employees in interpersonal communication. Secondly, the training should also clearly define and divide the functional positions of restaurant employees. It is necessary to emphasize the service nature of employees' work and resolutely oppose ignoring customers' behavior and arrogant and impetuous attitude in employees' work. Thirdly, employees who can't agree with the nature of restaurant work and service should rely on the mechanism of promotion and demotion. Employees feel that their ability is not limited to washing dishes, they can become chefs or enter the restaurant management by their own skills. Only in this way can people do their best and not waste resources.
Third, management training (that is, managers and foremen)
The staff training in the catering industry is mostly based on the skills training of service personnel. More importantly, it is necessary to integrate all-staff training. In addition to the service skills training of ordinary staff, it is also necessary to train grass-roots and middle and high-level managers. The position of manager should be fixed and not fixed. The former is directly designated by the company's top management, while the latter is determined by fair competition among employees. Only in this way can we strengthen the practical connection between managers and restaurant work. In training, different management development manuals should be formulated for different positions, and the training content should be aimed at the different characteristics of the two types of managers. In the training process, managers should first learn the contents of the Management Development Manual by themselves and complete the specified activities. Then, it is necessary to strengthen communication and exchange at the management level and encourage the creation of an environment for mutual learning and sharing. Finally, after the training, managers should apply what they have learned to their work, and the training group should also organize special personnel to follow up, check and assist.
In a word, our training is planned, not carried out blindly, and we will have a plan to clarify what kind of purpose the training should achieve. At the end of the training, the examination is required, and the unqualified personnel are eliminated. According to the results of personal training and assessment, linked to wages, the service level is divided, rewards and punishments are clear, and the enthusiasm of our employees is improved. Our training work is not a simple class, but to improve the quality, cultivation and post awareness of employees through training. All this requires the active cooperation of the restaurant supervisor and the efforts of all parties, and we will achieve it through scientific training.
Fourthly, the performance evaluation of personnel training.
After the training, the exam will be concentrated and divided into theory and practical operation. The assessment results can be used as the basis for formulating employees' salaries. Practice exams can be organized by evaluation teams. There are three ways to evaluate the training results.
The first is theoretical evaluation, which gives employees a practical case, so that they can make an analysis and come up with the best solution.
Second, the actual operation, such as the service technical level of grass-roots employees, can be performed live, and the situation before and after training can be compared through video. For the effect of supervision training, the site can be arranged on site for employees to operate. Through training, theory is integrated with practice, and practical operation is particularly important. After the training is over and up to standard, we will go to work. Now everyone pays attention to holding certificates (our post-training assessment will be the best).
The third is to follow up the trainers for two to three months. After the training, it is necessary to investigate the situation of the trained employees, and give assistance to the employees who can't use the training knowledge to handle practical affairs as appropriate or designate them to participate in the training again (we will continue to train the employees who need assistance at noon in the future and pass the examination).
Just as before our restaurant opens, or in front of a group of new employees, we must have a clear goal. In order to achieve this goal, it is necessary to carry out staff training.
Employees' gfd regulates polite language and operating procedures.
1. When the guest enters the restaurant, the customer should take the initiative to come forward and ask the guest enthusiastically, "Hello, sir/madam! Welcome, how many people are there? " When the guest answered, he asked, "May I have your name, sir/madam?"
2. After taking the guests to their seats, please pull up the chair and sit down (and make an invitation gesture). Pass the menu to the guest with both hands and say, "Sir, this is our menu." Then ask the guest: "hello, what kind of tea would you like to drink?" We have Pu 'er, scented tea and Tieguanyin. . . After the guests order tea, they should inform the waiter in the stands of their tea order.
Requirements: Kind language, keep smiling, and make guests feel particularly respected. Tell the waiter who pulls the chair for tea, as well as the foreman and minister in the area, and write their names on the dish card.
3. The waiter stood guard on the desk in charge, greeted the guests with a smile, helped the customers arrange the guests to sit down, bowed slightly and said, "Hello, sir/madam, welcome!"
Pull the chair, please sit down. Pull out the chair first. When she sat down, she slowly brought the chair close to the dining table, said "Sir/Miss, please sit down", and made an invitation gesture to ask the customer's name.
Precautions:
Answer: Be good at observing and distinguishing who is the master.
B. Don't force some guests who don't want to tell your last name.
C. When the guest is confused about the name, we can explain it like this: "It is convenient for us to call you" or "When the guest asks about you, it is convenient for us to find it."
D. During the whole process, the waiter should address the guests with their surnames.
5. Pass the towel to make tea. Pass the towel from the guest's right and say, "sir/madam * *, please use the towel." Then go and make tea. If you don't get any tea from the customer, the waiter will have to ask the customer himself. (For questions, see Article 2. )
Requirements: You need to bring snacks, mustard sauce, etc. to the guest table to make tea. The first cup of polite tea is poured from the right. Note: tea is required to be six minutes full, first for ladies, then for men, then for guests, then clockwise, then for mustard sauce and snacks.
6. Put down the towel and take off the chopsticks cover. Spread towel flowers on the plate, on the guest's legs or at the bottom of the plate. (Remove the chopstick cover on the right side of the guest)
7. Sell drinks. After ordering, the clerk went up to him with a smile and asked, "Sir/Madam, do you need beer, drinks or juice?" Fortunately, we have * * juice, and the beer includes Jinwei beer and Tsingtao beer. "
Note: Valuable wine can only be opened after being inspected by guests. There are two kinds of wine: white wine and white wine. Liquor must be frozen, but red wine does not have to be frozen. Do you need to add lemon, plum or sprite according to the guest's wishes?
8. Place an order. Drinks in duplicate, clearly fill in the station name, name, time, quantity and name, and then hand them over to the cashier for seal. Give the red one to the cashier and the white one to the bartender for drinks.
9. pour wine requirements.
A. Serve drinks from the guest's right, stand slightly tilted and bend slightly.
B. When you ask a guest for wine, you should first ask the guest what kind of wine he likes, and then pour the wine according to his meaning. The order of pouring wine is: first the guest, then the host, and then one by one clockwise.
C pour specifications: beer, soda, spicy wine, one p (one ounce).
D. Method of pouring wine: pour beer, soda water can be poured slowly along the glass, and mixed wine should be poured with soda water first and then with foreign wine.
10. Put the teacups away. After pouring the drinks for the guests, be sure to ask their opinions and take the cups off. If a cigarette end is found in the cigarette holder, put a clean cigarette holder on it, take it to the tray together and put it back in the clean cigarette holder.
1 1. Requirements for serving soup. After the dish comes on stage, open the lid, say the name of the dish and make a gesture of "please enjoy your meal".
Note: After serving the first course, you need to distribute the towel for the second time to show cleanliness. When serving soup, it should be distributed to the guests, and each bowl should be uniform. Then, according to the order of women first and men later, take the initiative to bring each bowl of soup to the right of the guests. When serving the main course, take the initiative to ask the guests if they need rice; If the guest needs it, mark it on the food card according to the quantity. If several dishes on the dining table are full, but the next one is not enough, we should ask the guests for advice as the case may be, and assign the least remaining dish on the dining table to the guests, or put it on another dish or remove it, and then take another dish.
12. patrol Taiwan Province. If more than two cigarette butts are found in the cigarette holder, they should be replaced immediately. Take away the empty plates and soup bowls. Take out the tableware from the lower tray, put away the tableware according to the designated lower tray, and replace the bone plate in time. When changing, you must be on the right side of the guest and make a gesture of please. If the guest is talking, he should remind the guest.
13. Add drinks at dinner. When you finish the last course, you should take the initiative to tell the guest "Sir/Miss, your order has been served" and ask the guest whether to add fruit or dessert.
14. Remove plates and tableware. Please ask the guest's permission before withdrawing the offer (except empty offer). You should put away chopsticks and chopstick racks one by one on the right side of the guests, and then put away spoons, saucers and other tableware and wine glasses. Clean the countertop with a dirt clip.
15. Hot tea. Add tea leaves to the teapot that the guests used to drink, then add boiling water, change to another set of cups, and pour a cup of after-dinner tea for the guests. (When you find the guest's teapot uncovered at the patrol station, you should immediately add boiling water, and then pour tea for the guest.
16. Desserts and fruits are provided. Prepare clean dessert tableware before serving dessert, and distribute dessert to guests actively and evenly; Before serving fruit, according to the type of fruit, send bone plates, fruit forks, etc. Put the fruit on the guest's table and introduced: "* *, sir, this is from our restaurant manager. Please enjoy it."
17. Send a hot towel to check out. When paying the bill for the guest, you need to use the cashier's clip, open the cashier's clip on the guest's right and say, "Thank you, sir/madam." After receiving the change, guests should also say thank you. Pull up a chair to see the guests off, say "Enjoy, welcome next time" and other farewell words.
18. After the guests leave, check whether there are still burning cigarette butts and whether there are any left-over items; If burning cigarette butts are found, they should be extinguished in time; If you find anything left by the guests, you should call the supervisor immediately.
19. Take the tableware away. First of all, tidy up the chairs and keep the style of the restaurant. Collect napkins and seat towels first, and then collect cups, wine glasses and porcelain.
20. Clean up the existing environment and restore it to its original state.
Food and beverage training materials-how to answer the phone?
1. Answer within three rings. All incoming calls must be answered within three rings. Only in this way can the working efficiency of the restaurant be fully reflected. Call back after greeting, and then say hello to avoid the trouble of confusing identity and dialing the wrong number. For example, "Hello, this is Nanhu fishing village. Can I help you? " Don't say anything yourself, just ask the other person "who are you, which company you work for, what can I do for him, etc." This is very impolite. It is also worth noting that the order of the first sentences of hello, reporting to the company and greeting should not be reversed or mistaken, which is polite and gives people a sense of intimacy.
2. Avoid using too casual language. Enthusiasm and rhetorical language are important factors in answering the phone. We can compare our hearts. If you go to make a phone call, you will meet someone who asks rudely, "Hello, who are you looking for?" Not here! "Click, hang up the phone. If you call him again to ask where he is, the other party will reply impatiently: "I don't know, didn't I tell you that he is not here?" "Why did you call again? Really annoying. " What's your mood at this moment?
3. Learn to listen. Don't interrupt the guest before he has finished. If you can't hear the other person clearly, repeat it so as not to misunderstand the meaning of the other person. For example, when a guest complains, patiently reply to the other person's words, pay great attention to tone and wording, be warm and friendly, and let the other person know that you care about him.
4. Cultivate the habit of taking notes. Telephone reservations and complaints of guests; Everything the boss tells you by phone should be recorded, reported and handed over at any time.
5. Remember the voices of old customers and bosses. In this way, guests and bosses will feel at ease to let you convey and implement it!
6. Speak in a calm tone and answer in a friendly voice. People will never forget the scene where Ying Zhou, the public relations manager, answered the phone many times in the TV series Miss Public Relations. After she picks up the phone, she always says in a very kind voice, "Hello, this is Ying Zhou from the public relations department". This kind and lively voice makes the other party feel comfortable and satisfied.
The fourth part of the training plan, the guiding ideology
Guided by the Outline of the National Medium-and Long-Term Education Reform and Development Plan, with the aim of improving teachers' quality and promoting their professional growth, with the core of strengthening teachers' teaching ability and the focus of improving teachers' professional ethics and professional level, teachers are trained in business theory knowledge during the winter vacation.
Second, organization.
Set up the "Leading Group for Teacher Training in the Winter Holidays of No.25 Middle School" to be responsible for the arrangement, arrangement, implementation, data collection and assessment of teacher training.
Third, the main content of learning
1. Learn the interpretation of the new curriculum standard, and clarify the detailed discussion of the new curriculum standard in terms of curriculum objectives and contents, teaching concepts and learning methods, and evaluation purposes and methods.
2, to carry out the second season "local. Features. Development "teacher forum activities. This paper discusses the teaching method and effect of "developmental classroom". This paper discusses how to deal with the content of teaching materials, choose teaching strategies, teaching means and teaching methods suitable for students, and pursue the maximization of classroom teaching effect.
3. Carry out research activities to build an effective classroom teaching model-problem teaching method, and explore the problem design of "developmental classroom" teaching, so as to achieve seamless connection between the eight links.
4. Organize teachers to study the knowledge of this subject in depth, study the examination questions in the past three years, find the law of proposition, and improve teachers' professional ability.
5, each discipline focus on a collective lesson preparation, familiar with the next semester's textbook content.
Four. Training time and place:
Time: 20xx65438+1October/kloc-0-65438+1October 26th.
Venue: No.25 ladder classroom.
Verb (abbreviation of verb) training goal
Teachers in the whole school.
Training arrangement for intransitive verbs:
20xx 1 concentrated learning schedule for teachers in winter vacation (omitted)
Seven. Training requirements
1. All teachers take winter vacation training seriously and must obey the training arrangements of the school.
2. Attendance is required during training.
Report for study at 8: 30 am-10: 30 am and 2: 30 pm-4: 30 pm every day, so as to ask for leave.
3. During the teacher training, carefully write study notes and experience.
Eight, training assignments:
1, write an article about the experience of learning "Interpretation of New Curriculum Standards". () 1500 words or more, and the electronic manuscripts cannot be identical, and the submission time is March 2, 20xx.
2. The teacher has been testing this subject for nearly three years, and the exam has begun. Teacher Letimei wrote a teaching case, about 2,500 words, and the electronic draft can't be the same, and it will be closed on March 2, 20xx.
3. All disciplines concentrate on preparing lessons collectively and make teaching plans and progress for the next semester.