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Trainee Manual
LEVEL 2
LEVEL3
LEVEL 4
LEVEL5
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
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
View all
Courses
Trainee Manual
LEVEL 2
LEVEL3
LEVEL 4
LEVEL5
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
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
INTERIOR DESIGN L4
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TEACTHERS' GUIDES
TEATHER'S GUIDES L4
BCSIDL4
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INTERIOR DESIGN L4
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BCSIDL4
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