Expectations high in Dakshina Kannada as SSLC exams begin

[email protected] (CD Network | Photos by Suresh)
March 30, 2016

Mangaluru, Mar 30: The SSLC examinations started across Karnataka on Wednesday. Tensed students around the examination centres were seen making last minute preparation prior to entering their respective halls in the morning.

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In Dakshina Kannada district, as many as 33,851 candidates are slated to appear for the examinations. Of this, 17,672 are boys, while 16,179 are girls. 1,203 students are appearing as private candidates.

The exams commenced at 9.30 am and students had to be at the examination hall 30 minutes before the commencement of the exam.

Dozens of officials had been deployed to transport question papers to examination centres. The coastal district does not have sensitive and hypersensitive centres.

The district administration intends to see the Dakshina Kannada among the top three good performing districts in the state in the SSLC examination.

Several measures have been initiated to improve the pass percentage in the district. There was a marked improvement in the results last year when the district ranking jumped from 29 to 8.

This improvement was seen in the exam, which, for the first time was based on the new syllabus similar to CBSE. Moreover, it was last year that the Continuous and Comprehensive Evaluation also came into effect.

Ahead of this year's exam, special classes were conducted for slow learners throughout the year. Night classes were held this year too in March.

Legislators, panchayat members and religious leaders had also visited the houses of students to learn their preparation and also to boost their morale.

The Deputy Commissioner has imposed prohibitory orders within 200 metres radius of the examination centres. All the photocopying centres have been asked to shut down during the examinations. To check malpractices, special squads have been formed in the district.

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Comments

Zahoor Ahmed
 - 
Wednesday, 30 Mar 2016

Don't stress, do your best, forget the rest....Good luck

Meghana
 - 
Wednesday, 30 Mar 2016

All the best to all, Do well in the exams.

Vinutha
 - 
Wednesday, 30 Mar 2016

All the best students. Future stars of DK.

sadiq
 - 
Wednesday, 30 Mar 2016

Best of luck May allah guide us.. all Imagine what will be the result in the day of judgment we all write exam in duniya (good OR Bad Deeds)& wait for the Result in akhira.MAy allah help in both world AMeen

Mohammed Izaj
 - 
Wednesday, 30 Mar 2016

jasakkulla do well in the exams. all the best guys n girls.

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coastaldigest.com news network
May 13,2020

Mangaluru, May 13: Kannadigas in the United Arab Emirates (UAE) have sought additional flights to return to Karnataka during a video conference with Chief Minister B S Yediyurappa here on Tuesday.

Noting that most of the ex-pats in UAE were from the coastal region, they urged the state government to ensure that most of these flights land in the Mangalore International Airport.

Many Kannadigas in the UAE were left unemployed due to the lockdown. “Many of them do not have the means to return to Karnataka and the state government should aid them,” representatives of various Kannadiga ex-pat groups urged the CM.

Yediyurappa said that the government has made all arrangements to bring back the ex-pats, and assured to fulfil all their demands.

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Agencies
May 30,2020

Mumbai, May 30: Former Bollywood actress Zaira Wasim has deleted her Twitter and Instagram accounts after being heavily trolled for quoting from the Quran while talking about locust attacks.

"So We sent upon them the flood and locusts and lice and frogs and blood: Signs openly self explained: but they were steeped in arrogance -- a people given to sin. --Qur'an 7:133," Zaira had tweeted.

Soon, she started receiving hateful comments from netizens who interpreted her post as a justification of the locust attacks. They felt that Zaira was suggesting that the incident is God's way of expressing wrath.

Shortly after being deluged with such comments, Zaira Wasim deleted her Twitter and Instagram accounts.

However, a section of netizens continue to attack Zaira on her Facebook page, where she put up the same post.

Commenting on the post, a user wrote: "Lady you must have taken into account of those people of JK, Kerala and elsewhere who are also suffering from the virus. Moreover the crops which are damaged by locust had no name as to who will consume them. In this hours of crisis please post something which is positive and reflects your education."

Another user shared: "So according to you, with all due respect every year on the same time period, Allah send locust to India to destroy the crops of poor farmers who are not even involve in the industrial rise, who don't use vehicle to destroy the nature, and Allah send locust only to harm the poor farmers and not the rich one who actually destroy nature."

"So those farmers who lost there fields of crops and will probably go into debt and may also commit suicide, those farmers who feed the nation, who feed you and every one, are sinners?" asked yet another user.

However, there were a few on social media who felt Zaira had done nothing wrong.

"Quoting Quranic Verse is not a crime... Why is every Indian abusing @ZairaWasimmm. She didn't mention any particular nation or religion. I request everyone please stand with #ZairaWasim. She needs our support. #ISupportZairaWasim," goes a tweet.

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News Network
June 26,2020

Bengaluru, Jun 26: The National Restaurant Association of India (NRAI) on Thursday came up with a Standard Operating Procedure (SOP) for restaurants whereby among other physical distancing norms, it has suggested a 2-metre gap between tables.

Formulated in partnership with Releski, a Bengaluru based skill-tech company, the SoP suggests that in case of back-to-back seating, people sitting with their backs towards each other will have their seats divided by 'Plexiglass' divider raised up to 2 meters from the ground.

"In a typical restaurant, the improvised seating plan should have a minimum distance of 2 metres between tables. The distance of 2 metres (6 feet) between tables should measure from one edge of the table to the other table's edge," it said.

In case of loose or free seating such as in banquet style or food court style seating, a minimum 2 meters of distance should be maintained between tables.

The guidelines noted that, to encourage physical distancing, restaurants have to sacrifice their seating capacity, to promote health and safety, and also to gain trust from their patrons.

"In order to perform this, divide your restaurants under different sectors. Pull out your restaurant's floor plan and colour code different sections red and yellow. Red sections are potential areas where maximum footfall or traffic is observed. Yellow sections are areas where the footfalls are average," it said.

All the red sections are encircled or bordered by placing barricades or Q manager and will open at specific points to access the yellow section and all the opening points will have hand sanitisers and sprays, and every guest who walks from red zones to yellow zones will sanitise himself/herself to reduce the chances of contamination.

For air conditioning, the guidelines of CPWD shall be followed which inter alia emphasises that the temperature setting of all air conditioning devices should be in the range of 24-30 degree Celsius, relative humidity should be in the range of 40- 65 per cent, intake of fresh air should be as much as possible and cross ventilation should be adequate, the guidelines suggested.

The industry body has also suggested appointment of a COVID-free Ambassador who would operate as the Chief Health Officer within the restaurant team, preferably from the management team in each shift.

The ambassador's would put the new daily work routines into practice, to monitor compliance with good practice and to lead the preventative measures, adapt to health & safety recommendations and requirements of the restaurant and oversee the implementation of the norms.

Anurag Katriar, President of NRAI and CEO & Executive Director of deGustibus Hospitality, said: "Every restaurant cutting across formats is facing the harsh reality of subdued to shut business volumes in the present and the uncertainty of business environment in the future. One thing is certain that hygiene and safety will be a key differentiator in the post-pandemic restaurant operations."

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