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Computer Application -L2
LEVEL 2
Crop Production
Crop Production E-lesson: Media Sterilization and Mycorrhization
Crop Production E-lesson: Plant Grafting
Crop Production E-lesson: Soil Erosion Control Measures
Crop Production E-lesson: Vegetable Pest and Disease Control Methods
Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
Crop Production E-lesson: Planting Materials Treatment
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
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Courses
Computer Application -L2
LEVEL 2
Crop Production
Crop Production E-lesson: Media Sterilization and Mycorrhization
Crop Production E-lesson: Plant Grafting
Crop Production E-lesson: Soil Erosion Control Measures
Crop Production E-lesson: Vegetable Pest and Disease Control Methods
Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
Crop Production E-lesson: Planting Materials Treatment
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
FBORO302: Performing Restaurant Opening Duties
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DIGITAL INTERACTIVE CONTENT
Performing Restaurant Opening Duties
Learning Unit 1: Receive instructions on the day’s activities and duties
Indicative Content 1.3: Identifying food and beverage service areas
Indicative Content 1.3: Identifying food and beverage service areas
◄ Indicative Content 1.2: Describing food and Beverage staff duties.
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Indicative Content 1.1: Describing food and beverage operations.
Indicative Content 1.2: Describing food and Beverage staff duties.
Indicative Content 1.4: Describing food and beverage products.
Indicative Content 1.5: Receiving information concerning expected event.
Indicative Content 1.6: Restaurant food and beverage service equipment and tools
Indicative Content 2.1: Selection of restaurant tools and equipment
Indicative Content 2.2: Selection of cleaning products, tools and equipment.
Indicative Content 2.3: Cleaning and polishing of crockery, glassware and silverwares
Indicative Content 2.4: Clean restaurant furniture and fittings
Indicative Content 3.1: Restaurant ventilation
Indicative Content 3.2: Arranging a restaurant
Indicative Content 3.3: Preparing flower arrangements or other centre pieces
Indicative Content 4.1: Collecting cutleries, flat-ware, glassware and linen
Indicative Content 4.2: Spreading table linen on table
Indicative Content 4.3 Setting up tables
Indicative Content 5.1: Stocking silver ware, glassware, linen, and crockery
Indicative Content 5.2: Preparing bread baskets, service trays, butter, sugar bowls and condiments.
Sources
Indicative Content 1.4: Describing food and beverage products. ►
Performing Restaurant Opening Duties
Course Overview
Learning Unit 1: Receive instructions on the day’s activities and duties
Learning Unit 2: Assemble and clean necessary restaurant equipment
Learning Unit 3: Arrange restaurant service areas
Learning Unit 4: Set up the restaurant for service
Learning Unit 5: Stock the service station
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