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Courses
SHORT COURSES
WOOD VALUE CHAIN
FORESTRY
TOURISM
FILM AND AUDIO VISUAL
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
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
HANDOUTS
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
CUACM301: Cooking Methods and Basic Dishes
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DIGITAL INTERACTIVE CONTENT
CUACM_301
Learning Outcome 1: Understand about cookery
Indicative Content 1.3:Identify inconveniences of cooking
Indicative Content 1.3:Identify inconveniences of cooking
◄ Indicative Content 1.2: Reason of cooking food
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Indicative Content 1.1: Definition of key terms
Indicative Content 1.2: Reason of cooking food
Indicative Content 1.4: Know about transfer heat to food
Indicative Content 2.1: Identify the different cooking methods
Indicative Content 2.2: Use and maintain Kitchen equipment and tools
Indicative Content 3.1: Identify foods
Indicative Content 3.2: Basic sandwich dishes preparation
References
Indicative Content 1.4: Know about transfer heat to food ►
CUACM_301
Course Overview
Learning Outcome 1: Understand about cookery
Learning Outcome 2: Select and use cooking equipment and technology
Learning Outcome 3: Select ingredients for menu items
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