Sort by
Refine Your Search
-
Listed
-
Category
-
Field
-
), Violin Studio Term and Course Dates: Term 1 (September – December) CRN: 83650 Delivery Mode: Applied Studio Lessons Course Schedule: Private Lessons – TBD Expected Enrollment Limit: TBD Qualifications
-
Anatomy and Physiology I Term and Course Dates: Fall term (September to December) Delivery Mode: This course will be offered as an in person Lecture Course Schedule: Evenings from 5:00 PM to 10:00 PM
-
Anatomy and Physiology II Term and Course Dates: Winter term (January to April) Delivery Mode: This course will be offered as an in person Lecture Course Schedule: evenings from 5:00 PM to 10:00 PM
-
: This course will be offered as in-person lectures. Course Schedule: VINT 211: August 21 8:30 AM, August 22 8:30 AM, August 25 10:30 AM, August 26 9:30 AM, August 27 9:30 AM, August 29 9:30 AM, September 2 8:30
-
, section 01, Democracy and Education in the Neoliberal Era Term and Course Dates: Fall Session (September to December) CRN: 91911 Delivery Mode: This course will be offered as a Lecture Course Schedule
-
Mode: This course will be offered as a Lecture Course Schedule: Wednesday 2:00 – 4:50 pm Expected Enrollment Limit: 70 Location: Prince Albert, SK Qualifications: Minimum of an M.A. degree; but Ph.D
-
Sessional Lecturer, Curriculum Studies, College of Education, ECUR (ITEP - White Bear First Nations)
). Course Schedule: Actual days/times; daily Monday to Thursday. Expected Enrollment Limit: 35 Location: White Bear First Nations (approx. 1.5hrs NE of Estevan, SK) Qualifications: Minimum of a Master’s
-
nights, weekends or stat holidays and schedule is subject to change depending on business demands. Lastly, this position has the potential of being moved to other franchise or non-franchise locations
-
nights, weekends or stat holidays and schedule is subject to change depending on business demands. Lastly, this position has the potential of being moved to other franchise or non-franchise locations
-
setting or full service food service operation. Skills: Effective Communication. Ability to focus on cooking tasks in a high paced environment with changing priorities. Follow production scheduling, recipes