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Food Processing E-lesson: Techniques of Juice Extraction
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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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TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL3
LEVEL 4
LEVEL5
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
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
TVET CERTIFICATE IV IN CARPENTRY
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HANDOUTS
LEVEL FOUR (108)
L4_Carpentry
Topic outline
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Topic 1: SCAFFOLDING
APSC401 SCAFFOLDING
File
Topic 2: SCAFFOLDING BUILDING
CAPSC4001 CAPSC401 Scaffolding
File
Topic 3: SHUTTERING
CSTCAP4001 CAPSH401SHUTTERING
File
Topic 4
L4_Carpentry
General
Topic 1: SCAFFOLDING
Topic 2: SCAFFOLDING BUILDING
Topic 3: SHUTTERING
Topic 4
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