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    • ANIMAL HEALTH
      • DOMESTIC ANIMAL BODY DESCRIPTION
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      • FODDER CROPS CONSERVATION AND DISTRIBUTION
      • CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
    • HAIRDRESSING
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      • CCMs_HAIDRESSING
    • Curriculum Structure and ToG__Food Processing
      • Curriculum Structure and ToG__Food Processing
    • View all
  • Courses
    Specific Modules __ Electrical Technology
    • Specific Modules __ Electrical Technology
    ANIMAL HEALTH
    • DOMESTIC ANIMAL BODY DESCRIPTION
    • RECORDING OF LIVESTOCK HEALTH AND PRODUCTION PARAMETERS
    • WORKPLACE PREPARATION FOR VETERINARY INTERVENTION
    • FODDER CROPS AND PASTURES MANAGEMENT
    • FODDER CROPS CONSERVATION AND DISTRIBUTION
    • CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
    HAIRDRESSING
    • Specific_HAIDRESSING
    • General_HAIDRESSING
    • COURSE STRUCTURE AND ToG_HAIDRESSING
    • CCMs_HAIDRESSING
    Curriculum Structure and ToG__Food Processing
    • Curriculum Structure and ToG__Food Processing

    • LEVEL3

    1. Home
    2. Courses
    3. TRAINING MANUALS
    4. Training Manuals 2024
    5. Trainee Manual
    6. L3
    7. Food Processing
    8. Food Processing

    Food Processing

      • Trainee Manual_FOPBP303_Baked Pastry Making.pdfTrainee Manual_FOPBP303_Baked Pastry Making.pdf
      • Trainee Manual_FOPFM303_Fermented Milk Production.pdfTrainee Manual_FOPFM303_Fermented Milk Production.pdf
      • Trainee Manual_FOPFP303_Fried Pastry.pdfTrainee Manual_FOPFP303_Fried Pastry.pdf
      • Trainee Manual_FOPHP303_Honey Processing.pdfTrainee Manual_FOPHP303_Honey Processing.pdf
      • Trainee Manual_FOPHS303_Food Hygiene and Safety.pdfTrainee Manual_FOPHS303_Food Hygiene and Safety.pdf
      • Trainee Manual_FOPJM303_Jam,Jelly and Marmalade.pdfTrainee Manual_FOPJM303_Jam,Jelly and Marmalade.pdf
      • Trainee Manual_FOPMP303_Fresh Meat Production.pdfTrainee Manual_FOPMP303_Fresh Meat Production.pdf
      • Trainee Manual_FOPMR303_Raw Milk Reception.pdfTrainee Manual_FOPMR303_Raw Milk Reception.pdf
      • Trainee Manual_FOPNS303_Nectar and Squash Production.pdfTrainee Manual_FOPNS303_Nectar and Squash Production.pdf
      • Trainee Manual_FOPPM303_Pasteurized Milk Production.pdfTrainee Manual_FOPPM303_Pasteurized Milk Production.pdf
      • Trainee Manual_FOPST303_Soymilk and Tofu Production.pdfTrainee Manual_FOPST303_Soymilk and Tofu Production.pdf
      • Trainee Manual-FOPBF303_Basic Knowledge in Food Processing.pdfTrainee Manual-FOPBF303_Basic Knowledge in Food Processing.pdf
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    About us
    Rwanda TVET Board (RTB) is a government institution established in 2020 by the presidential order No N° 123/01 of 15/10/2020 published in Official Gazette N° 32 bis of 19/10/2020. It was established under the Ministry of Education, to be at the fore-front of all efforts to promote TVET from level one (1) to level (5) of the Rwanda TVET Qualification Framework.Start Learning Now
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    Phone: (+250)783558414 Email: info@rtb.gov.rw Address: KG17 Ave, Kigali Twitter:: @RTB_Rwanda

    Phone: (+250)783558414

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