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MNGAS601 - Perform Assay of Specimen
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Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
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Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
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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
Food Processing
Food Processing E-lesson: Techniques of Juice Extraction
Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar
Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools
Food Processing E-lesson: Types of Raw Milk Test
Food Processing E-lesson: Pre-Process Fish
Food Processing E-lesson: Process the Dough into Biscuits
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL 2
LEVEL3
LEVEL 4
AGRVG302: Grow Vegetables
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DIGITAL INTERACTIVE CONTENT
Grow Vegetables
Learning Outcome 1: Prepare for vegetable crop establishment operations
Indicative Content 1.4: Identify environmental implications of vegetables growing
Indicative Content 1.4: Identify environmental implications of vegetables growing
◄ Assessment for IC 1.3
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Introduction to vegetables
Indicative Content 1.1: Selection of tools and equipment referring to vegetable species
Indicative Content 1.2: Assessment of occupational Health and Safety (OHS) hazards and risks for reporting to the supervisor
Assessment for IC 1.2
Indicative Content 1.3: Select PPE according to the desired operation
Assessment for IC 1.3
Indicative Content 2.1: Select vegetable species based on market and enterprise target
Indicative Content 2.2: Field identification
Indicative Content 2.3: Land clearing
Indicative Content 2.4: Carrying out tillage for vegetables growing
Indicative Content 2.5: Application of soil amendments and fertilizers
Indicative Content 2.6: Making up planting pattern
Indicative Content 2.7: Keep records
Indicative Content 3.1: Preparation of vegetable planting materials
Indicative Content 3.2: Planting of vegetables
Indicative Content 3.3: Maintain vegetable plantation
Indicative Content 3.4: Keep a records
Indicative Content 4.1: Identification of maturity stages
Indicative Content 4.2: Apply harvesting techniques specific to vegetables species and market requirement
Indicative Content 4.3: Apply techniques of handling specific to vegetable species and market requirements
Indicative Content 4.4: Keep records as required by the supervisor
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Indicative Content 2.1: Select vegetable species based on market and enterprise target ►
Grow Vegetables
Course Overview
Learning Outcome 1: Prepare for vegetable crop establishment operations
Learning Outcome 2: Prepare the site, tools, materials, and equipment for vegetable growing
Learning Unit 3: Carry out planting and post-planting operations
Learning Unit 4: Carry out harvesting and post-harvesting operations
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