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Sustainability is not just a trend, it is here to stay and healthy office practices are an essential ingredient to a successful business. Make every action count by understanding the upstream and downstream effects of daily tasks and enjoy the benefits of working in a green office.

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This course is an important first step to those aiming to reduce energy consumption and benefit from operational efficiency. It is ideal for building, property and facility managers, maintenance staff, energy and environmental consultants.

Participants should have a technical knowledge of the systems mentioned below as well as Excel skills.

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Research tells us that least 70% of all communication is non-verbal. Learning to unify the body’s message with what is being said enhances our capacity for effective leadership and relationships. Each of us has patterns that arise when we are confronted with a leadership task or challenge. The same holds true for organizations and groups. They are living organisms and respond to circumstances by mobilizing the energy that is needed to meet and master the situation.

Often our mind understands what is needed to create more skillful interactions and yet we are not able to do what we so clearly
understand. The body needs to experience skillful alternatives so that it can manifest the understanding.

Conscious Embodiment is a process that develops new energy patterns that can meet challenges and adversity with more resilience, endurance and unconditional love.

In Conscious Embodiment, we learn the competencies of advocating clearly but without aggression, listening without taking things
personally, and being inclusive so that others feel welcomed into our presence. This translates into being more competent in relationships as well as developing a greater sense of ease in difficult situations.

Outcomes
• Learn tools and practices that help you and your clients’ increase presence, confidence, compassion and a sense of humor when dealing with change and challenges
• Provide clients with a new way of seeing and doing things that makes them more skillful in their lives
• Cultivate the key leadership skills of inclusion, advocating without aggression and listening without taking things personally
• Manage stress, conflict and resistance with greater ease and skill
• Learn to work effectively from your “centered self” rather than your “personality orientated reactive self”
• Practice centering under pressure
• Access the power and intelligence of emotional energy
• Develop a way to recover center and have clarity when faced with moral, business and political dilemmas
• Increased capacity to tolerate paradox or tension between opposites
• Learn to unify the body’s message with what is being said

When
19 & 20 August 2011 from 9:30am to 4:00pm both days

Venue
Campbell House,
2 Campbell Street,
Waverley, Johannesburg

Enquiries
Please contact Melissa Schorn
021-532 3291 or melissa@thehumanconnection.co.za

Cost and Enrolment
The cost is R3400 for the workshop. Early bird registration and payment by or before 15 July 2011 of R3100 or if you enroll 3 or
more people from one organization. Payment for the full amount is required upfront, unless and alternate arrangement is made by agreement. ‘Pay it forward’ bursaries or subsidies are available in certain instances.

About the facilitator
Karen is a certified Integral Coach (PCC) who works with individuals and teams to learn, grow and realize excellence in their work and
life. Before moving into coaching on a full time basis Karen worked in corporate for 20 years, ultimately in senior management. She is
a qualified Yoga Teacher and a keen Yoga practitioner.

Completion of the Workshop means you can enroll for Wendy Palmer’s workshops in August/September.

*Note: 6 or more delegates are needed for the workshop to be optimal.

INGREDIENTS:
For the base:
200g choc-chip biscuits crumbled
100g melted butter

For the chocolate cream:
100g dark chocolate
¼ cup cream

For the mocha mousse:
200g dark chocolate
60g butter
¼ cup cream
2 egg yolks
10ml instant coffee powder in 10ml boiling water
10ml gelatine over 20/25ml cold water
190ml cream
Cocoa for dusting

MEDTHOD
In a large Pyrex bowl; melt butter in microwave, add crumbed biscuits. Press down into sprayed loose-bottom flan tin 23-25cm. Pop into freezer.

In same glass bowl; put chocolate and cream (for chocolate cream layer), heat gently in microwave until just melted. Pour over set base and return to freezer.

In same bowl; put chocolate, butter and cream and very gently melt and mix in low microwave. Add egg yolks once melted. Add coffee melted in boiling water.

Put gelatine on top of cold water, leave to dissolve and then warm gently in low micro to dissolve completely. Stir into chocolate mixture.

Use electric beater to beat 190ml cream until it forms soft peaks. Fold into mixture. Fold over prepared flan base.

Cover and refrigerate or freeze until set. Keeps very well in freezer, also lifts off metal spring-form base easily when frozen. Dust with sieved cocoa powder before serving.

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The course contains a recap of principles covered in the Carbon Footprint Level 1 course and then goes on to broaden the knowledge of the learner around international emissions factors, industry specific methodologies and other reporting initiatives (King iii, GRI and CDP) to ensure that the learner is well rounded and gains the confidence to conduct complex carbon footprints.

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METHOD
In a food processor combine flour and butter/margarine
Finely grate cheese and add to the flour and butter mix
Combine ½ water and ½ milk in a cup and mix a little at a time into the dry ingredients until a moist dough forms. The dough should be moist but not sticky.

On a floured surface roll out the dough into 1½ cm thickness and using a cookie cutter, cut into scones. Place on a greased baking tray and add a small amount of grated cheese to each scone. Bake in a pre-heated oven at 200°C for 8 – 10 minutes.