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DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
Crop Production
Crop Production E-lesson: Media Sterilization and Mycorrhization
Crop Production E-lesson: Plant Grafting
Crop Production E-lesson: Soil Erosion Control Measures
Crop Production E-lesson: Vegetable Pest and Disease Control Methods
Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
Crop Production E-lesson: Planting Materials Treatment
STOP Sexual Harassment
STOP Sexual Harassment
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Courses
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
Crop Production
Crop Production E-lesson: Media Sterilization and Mycorrhization
Crop Production E-lesson: Plant Grafting
Crop Production E-lesson: Soil Erosion Control Measures
Crop Production E-lesson: Vegetable Pest and Disease Control Methods
Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
Crop Production E-lesson: Planting Materials Treatment
STOP Sexual Harassment
STOP Sexual Harassment
FBOFB302: Serving Food and Beverages
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DIGITAL INTERACTIVE CONTENT
Serving Food and Beverages
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Indicative Content 1.1: Follow the guidelines for greeting and seating the guest
Indicative Content 1.2: Apply hosting procedures
Indicative Content 2.1: Use the five big tools
Indicative Content 2.2: Present Menu
Indicative Content 2.3: Apply suggestive selling
Indicative Content 2.4: Demonstrate body posture and gestures
Indicative Content 3.1: Describe factors consider to select service style
Indicative Content 3.2: Define categories of service
Indicative Content 3.3: Describe service techniques
Indicative Content 4.1: Clearing guest table
Indicative Content 4.2: Apply Clearing techniques
Indicative Content 4.3: Apply Crumbing down procedures
Indicative Content 5.1: Perform arrangement of tables and chairs
Indicative Content 5.2: Follow tablecloth replacement techniques
Indicative Content 5.3: Reset table for the next service
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Indicative Content 1.1: Follow the guidelines for greeting and seating the guest ►
Serving Food and Beverages
Course Overview
Learning Outcome 1: Host a guest in a restaurant
Learning Outcome 2: Take Guest Order
Learning Outcome 3: Apply service style and techniques
Learning Outcome 4: Clear guest table
Learning Outcome 5: Reset a Table
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