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LEVEL FOUR (108)
TVET CERTIFICATE IV IN WELDING
TVET CERTIFICATE IV IN TOURISM
TVET CERTIFICATE IV IN TELECOMMUNICATION
TVET CERTIFICATE IV IN TAILORING
TVET CERTIFICATE IV IN SOLAR ENERGY
TVET CERTIFICATE IV IN SOFTWARE DEVELOPMENT
Level 5 Manuals for Sciences
Dynamics and Wave Level 5
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
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Courses
LEVEL FOUR (108)
TVET CERTIFICATE IV IN WELDING
TVET CERTIFICATE IV IN TOURISM
TVET CERTIFICATE IV IN TELECOMMUNICATION
TVET CERTIFICATE IV IN TAILORING
TVET CERTIFICATE IV IN SOLAR ENERGY
TVET CERTIFICATE IV IN SOFTWARE DEVELOPMENT
Level 5 Manuals for Sciences
Dynamics and Wave Level 5
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
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DIGITAL INTERACTIVE CONTENT
CCM0L301: Occupation and learning process
Summary
CCM0L301: Occupation and Learning Process
Teacher:
Origene IGIRANEZA
CCM0L301: Occupation and learning process
Course Overview
Learning Outcome 1: Participate in a team and respect the rules and regulations of training
Learning Outcome 2: Explain the occupation and learning process
Learning Outcome 3: Respect the facilitation and apply learning methods
Learning Outcome 4: Develop personal plans based on self-assessment practices
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