Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
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
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
View all
Courses
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
Level 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
Applied Biology Level 3
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
SOLBW301: Bench Work
Home
Courses
DIGITAL INTERACTIVE CONTENT
BENCH WORK
Learning Outcome 3: Operating Cutting Tools
Indicative Content 3.1: Use Hacksaw to Cut Different Materials
Indicative Content 3.1: Use Hacksaw to Cut Different Materials
◄ Indicative Content 2.3: Use Bench Vices to Hold Materials
Jump to...
Jump to...
Announcements
Indicative Content 1.1: Select Metals Based on their Properties
Indicative Content 1.2: Implement Hazard Control and Safety Measures Related to the Benchwork Tools
Indicative Content 1.3: Use Steel Rulers to Measure Different Sizes
Indicative Content 1.4: Use Spirit Level Based on the Needed Standards Accuracy
Indicative Content 1.5: Use Plumb Bob Based on the Needed Standard Accuracy
Indicative Content 1.6: Use Vernier Caliper Based on Needed Precision
Indicative Content 1.7: Use Micrometer Screw Gauge Based on the Needed Precision
Indicative Content 1.8: Use Scriber Based on Marking Required
Indicative Content 2.1: Use Hammers in Accordance with the Work to be Done
Indicative Content 2.2: Use Punches to Mark the Workpiece
Indicative Content 2.3: Use Bench Vices to Hold Materials
Indicative Content 3.2: Use Files Based on the Work to be Done
Indicative Content 3.3: Use Chisels Based on the Work to be Done
Indicative Content 3.4: Use Snips and Shears Based on the Work to be Done
Indicative Content 3.5: Use Taps and Dies Based on the Work to be Done
Indicative Content 3.6: Correct Use of Pipe and Cubing Cutters Based on the Work to be Done
Indicative Content 4.1: Use of Portable electric drilling machine
Indicative Content 4.2: Use of portable grinding
Indicative Content 4.3: Use of electric wrench
Indicative Content 4.4: Use of electric screwdriver
Indicative content 4.5: Use of rivet gun
References
Indicative Content 3.2: Use Files Based on the Work to be Done ►
BENCH WORK
General
Learning Outcome 1: Operate Measuring and Marking Tools
Learning Outcome 2: Operate Striking and Holding Tools
Learning Outcome 3: Operating Cutting Tools
Learning Outcome 4: Operating Power Tools
Sources
Home
Calendar
Data retention summary
Get the mobile app
