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CCMs__ Fine and Plastic Arts
CCMs__ Fine and Plastic Arts
Curriculum Structure and ToG __ Electrical Technology
Curriculum Structure and ToG __ Electrical Technology
L3 SOFTWARE DEVELOPMENT
Project requirements analysis
VUE.JS FRAMEWORK
Version Control
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Curriculum Structure and ToG __ Forestry
Curriculum Structure and ToG __ Forestry
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Courses
CCMs__ Fine and Plastic Arts
CCMs__ Fine and Plastic Arts
Curriculum Structure and ToG __ Electrical Technology
Curriculum Structure and ToG __ Electrical Technology
L3 SOFTWARE DEVELOPMENT
Project requirements analysis
VUE.JS FRAMEWORK
Version Control
JAVASCRIPT FUNDAMENTALS
WEBSITE DEVELOPMENT
Curriculum Structure and ToG __ Forestry
Curriculum Structure and ToG __ Forestry
CUAFH301: Hygiene and Food Safety
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HYGIENE AND FOOD SAFETY
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Indicative Content 1.1: Identify Workplace Hygiene Procedures
Indicative Content 1.2: Identify Hygiene Risks
Indicative Content 1.3: Manage Hygiene Risks
Indicative Content 2.1: Identify Wet and Dry-Cleaning Agents and Chemicals
Indicative Content 2.2: Clean And Sanitize Equipment and Utensils
Indicative Content 2.3: Assemble and Disassemble Equipment
Indicative Content 2.4: Store Cleaned Equipment
Indicative Content 2.5: Store Cleaning Agent and Equipment
Indicative Content 3.1: Identify Cleaning Agents and Chemicals
Indicative Content 3.2: Cleaning Different Surfaces
Indicative Content 3.3: Store Cleaning Agents and Equipment
Indicative Content 4. 1: Identify Food Safety Legislation and Regulations National Food Initiative
Indicative Content 4.2. Apply Food Safety Procedures
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Indicative Content 1.1: Identify Workplace Hygiene Procedures ►
HYGIENE AND FOOD SAFETY
General
Learning Outcome 1: Maintain Workplace Hygiene
Learning Outcome 2: Clean, Sanitize, and Store Equipment
Leaning Outcome 3: Clean and Sanitize Premises
Leaning Outcome 4: Apply Food Safety Procedure
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