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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
STOP Sexual Harassment
STOP Sexual Harassment
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
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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
STOP Sexual Harassment
STOP Sexual Harassment
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
ANHBD302 - Domestic Animal Body Description
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DIGITAL INTERACTIVE CONTENT
ANHBD302
Learning Outcome 3: Assess anatomo-physiological parameters of the main functions
Indicative content 3.3: Assess the pulse rate and heart beat
Indicative content 3.3: Assess the pulse rate and heart beat
◄ Indicative content 3.2: Identify normal physiological parameters of the main functions
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General Introduction
Indicative content 1.1: Use of anatomical nomenclature.
Indicative content 1.2: Identify external parties and main regions of animal
Indicative content 1.3: Identify domestic animal coats
Indicative content 1.4: Delimitate animal body regions
Indicative 2.1 Selection material, tools and equipment for anatomical dissection
Indicative content 2.2: Describe musculoskeletal system
Indicative content 2.3: Describe integumentary system
Indicative content 2.4: Describe circulatory apparatus
Indicative content 2.5: Describe respiratory apparatus
Indicative content 2.6: Describe urogenital apparatus
Indicative content 2.7: Describe digestive system
Indicative content 2.8: Describe nervous system
Indicative content 2.9: Describe sensory organs
Indicative content 3.1: Select material, tools and equipment to assess anatomo-physiological parameters
Indicative content 3.2: Identify normal physiological parameters of the main functions
Indicative content 3.4: Assess the respiration rate
Indicative content 3.5: Assess the body temperature
Indicative content 3.6: Assess the rumen movement rate
Indicative content 3.7: Estimate the age in ruminant
Indicative content 3.8: Assess the urine and feces
References
Module documents
Indicative content 3.4: Assess the respiration rate ►
ANHBD302
Course Overview
Learning Outcome 1 – Describe the animal morphology
Learning Outcome 2: Describe of the body apparatus
Learning Outcome 3: Assess anatomo-physiological parameters of the main functions
References and Contents
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