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TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
TVET CERTIFICATE III IN WELDING
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Courses
HANDOUTS (347)
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
LEVEL FOUR (108)
TVET CERTIFICATE IV IN WELDING
TVET CERTIFICATE IV IN TOURISM
TVET CERTIFICATE IV IN TELECOMMUNICATION
TVET CERTIFICATE IV IN TAILORING
TVET CERTIFICATE IV IN SOLAR ENERGY
TVET CERTIFICATE IV IN SOFTWARE DEVELOPMENT
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
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DIGITAL INTERACTIVE CONTENT
BRITE - Digital content L3 -(35)
Food Processing
Ratio of Juice, Water and Sugar
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Introduction to Brix and Refractometers
Procedure To Use Analog and Digital Refractometers with Video Demonstration
Do's and Don'ts in the Workplace
Check for Refractometer Understanding
Determining and Modifying Juice Mixtures
Practical Application Questions: Modifying Juice Mixtures
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Introduction to Brix and Refractometers ►
Ratio of Juice, Water and Sugar
Overview
Measuring Brix with a Refractometer
Modifying Brix and Juice Mixtures
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