2014/15 Fee Levels The fee structure for research programmes changed for new entrants in 2013. For further information please see http://www2.lse.ac.uk/intranet/students/moneyMatters/tableOfFees/PGR-fee-structure-from-2013.pdf Home/ EU Overseas Per Full Unit Per Half Unit Undergraduate first degree 2014/15 new entrants £9‚000 £16‚392 N/A N/A Continuing students in year 2 £8‚500 £16‚392 £884 £442 Continuing students in year 3 £8‚500 £16‚392 £884 £442 General Course £16‚874
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Technical Conference and Exhibition held in Houston‚ Texas‚ U.S.A.‚ 26–29 September 2004. This paper was selected for presentation by an SPE Program Committee following review of information contained in a proposal submitted by the author(s). Contents of the paper‚ as presented‚ have not been reviewed by the Society of Petroleum Engineers and are subject to correction by the author(s). The material‚ as presented‚ does not necessarily reflect any position of the Society of Petroleum Engineers
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HISTORY OF TABLE TENNIS The origin of table tennis has never been exactly pinpointed‚ even though it’s a relatively young sport‚ younger than lawn tennis and not much older than basketball. The earliest known form of the sport‚ called indoor tennis‚ was played in the early 1880s by British army officers in India and South Africa‚ using lids from cigar boxes as paddles and rounded corks from wine bottles as balls‚ with a row of books set up across the middle of a table to form the net. Other versions
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Explore key information about the chemical elements through this periodic table | Group | 1 | 2 | | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 | 12 | 13 | 14 | 15 | 16 | 17 | 18 | Period | | 1 | 1H1.008 | | 2He4.0026 | 2 | 3Li6.94 | 4Be9.0122 | | 5B10.81 | 6C12.011 | 7N14.007 | 8O15.999 | 9F18.998 | 10Ne20.180 | 3 | 11Na22.990 | 12Mg24.305 | | 13Al26.982 | 14Si28.085 | 15P30.974 | 16S32.06 | 17Cl35.45 | 18Ar39.948 | 4 | 19K39.098 | 20Ca40.078 | | 21Sc44.956 | 22Ti47.867 | 23V50.942 |
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Programme Specification Title of Programme: HND Diploma in Computing and Systems Development This specification provides a concise summary of the main features of the programme and the learning outcomes that a typical student might reasonably be expected to achieve and demonstrate if s/he takes full advantage of the learning opportunities that are provided. 1. Awarding Body 2. Teaching location 3. Accreditation details 4. Final award 5. Name of award 6. Codes a. UCAS code b. Solihull Qualification
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Ch. 2. Professional Standards 2-1. Generally Accepted Auditing standards (GAAS) -Audit procedure -Audit standard 2-2. Fundamental Principle: Responsibilities -Competence and Capabilities -Independence and Due care --Independence in fact --Independence in appearance -Professional Skepticism and Professional Judgment 2-3. Fundamental Principle: Performance -Reasonable Assurance -Planning and Supervision --Audit plan -Materiality -Risk Assessment --Internal Control --Risk of Material misstatement --Inherent
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food bye preventing decay or spoilage of food. Improving the nutrition of the population. 2. Methods of Food Preservation A. DRYING- this probably the most ancient method used by humans to preserve or process their food. Drying reduces the water content in the product and lack of water delays the bacteria growth very much. B. SMOKING- many foods as meat‚ fish and others are processed‚ preserved and flavored by the use of mostly in big smoke house. This process is very simple as the combination
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Part 1: Specifications Table (MS Word) For the selected case study‚ create a summary of user requirements and a PC Specifications Table in Microsoft Word. This Word document will include a two-paragraph summary that classifies the user type and identifies the PC category(ies) that will be recommended and Word tables that identify and contain the hardware and software requirements to meet the selected case study requirements. Students are expected to conduct external research to adequately address
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What is the Farm-to-Table trend? The Farm-to-Table trend (also known as the Farm-to-Fork trend) refers to‚ in the food safety field‚ the stages of the production of food: harvesting‚ storage‚ processing‚ packaging‚ sales‚ and consumption. Farm-to-table also refers to a movement concerned with producing food locally and delivering that food to local consumers. Linked to the local food movement‚ the movement is promoted by some in the agriculture‚ food service‚ and restaurant communities. It may also
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"The Welcome Table" Introduction We as humans have learned to be considerate of people and their differences‚ we have also encouraged the development of all human beings. But many years ago people were not considerate of people of other ethnicities. The possibilities for everyone have become more equal during modern times. I have been intrigued by the racial and ethical dilemmas that most of our ancestors had to endure. The short story that I have chosen to discuss
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