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TIG WELDING
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BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
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PERFORM FCAW WELDING
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Courses
TEACTHERS' GUIDES
COMPLEMENTARY MODULES L4
Work Ready Now - Audio
Work Ready Now Audio Program L3
Work Ready Now Audio Program L5
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
CUACM301: Cooking Methods and Basic Dishes
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DIGITAL INTERACTIVE CONTENT
CUACM_301
Learning Outcome 1: Understand about cookery
Indicative Content 1.1: Definition of key terms
Indicative Content 1.1: Definition of key terms
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Indicative Content 1.2: Reason of cooking food
Indicative Content 1.3:Identify inconveniences of cooking
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 1.2: Reason of cooking 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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