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    Trainer Manual
    • Tr_LEVEL2
    • LEVEL3
    • LEVEL4
    • LEVEL5
    Practice On Blended Learning
    • BEEKEEPING OPERATIONS
    • WINDOWS SERVER ADMINISTRATION
    • ADVANCED CONSTRUCTION DRAWING
    • INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (2)2ERSERSA
    • INTOXICATION,NUTRITIONAL AND METABOLIC DISORDERS (3)
    • INTOXICATION, NUTRITIONAL AND METABOLIC DISORDERS
    Complementary TEACTHERS' GUIDES
    • COMPLEMENTARY MODULES L4
    Specific Modules__ Renewable Energy
    • Specific Modules__ Renewable Energy

    • Food and Beverage Operations

    1. Home
    2. Courses
    3. CURRICULA
    4. CURRICULA 2025-2026
    5. L3 Curricula
    6. Food and Beverage Operations
    7. Specific modules
    8. Specific Modules

    Specific Modules

      • FBOCD301 - KITCHEN AND RESTAURANT CLOSING DUTIES (NEW).pdfFBOCD301 - KITCHEN AND RESTAURANT CLOSING DUTIES (NEW).pdf
      • FBOFB3-SERVING FOOD AND BEVERAGE.pdfFBOFB3-SERVING FOOD AND BEVERAGE.pdf
      • FBOFN301 - MAINTAINING FOOD NUTRIENTS IN COOKING.pdfFBOFN301 - MAINTAINING FOOD NUTRIENTS IN COOKING.pdf
      • FBOHS301 - FOOD AND BEVERAGE HYGIENE AND SAFETY.pdfFBOHS301 - FOOD AND BEVERAGE HYGIENE AND SAFETY.pdf
      • FBOHT301 - INTRODUCTION TO HOSPITALITY AND TOURISM.pdfFBOHT301 - INTRODUCTION TO HOSPITALITY AND TOURISM.pdf
      • FBOIA302- INDUSTRIAL ATTACHMENT PROGRAM (IAP).pdfFBOIA302- INDUSTRIAL ATTACHMENT PROGRAM (IAP).pdf
      • FBOMP301 - KITCHEN MISE EN PLACE (NEW).pdfFBOMP301 - KITCHEN MISE EN PLACE (NEW).pdf
      • FBOMP301 - MEAT, POULTRY AND EGG DISHES (1).pdfFBOMP301 - MEAT, POULTRY AND EGG DISHES (1).pdf
      • FBORO301- PERFORMING RESTAURANT OPENING DUTIES.pdfFBORO301- PERFORMING RESTAURANT OPENING DUTIES.pdf
      • FBOSB301 - SIMPLE BAKERY PRODUCTS.pdfFBOSB301 - SIMPLE BAKERY PRODUCTS.pdf
      • FBOSF301 - SALADS AND FRUITS PREPARATION.pdfFBOSF301 - SALADS AND FRUITS PREPARATION.pdf
      • FBOSS301 - STOCKS, SAUCES AND SOUPS.pdfFBOSS301 - STOCKS, SAUCES AND SOUPS.pdf
      • FBOVS301 - VEGETABLE AND STARCH DISHES.pdfFBOVS301 - VEGETABLE AND STARCH DISHES.pdf
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    • Food and Beverage Operations
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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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