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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
LEVEL FOUR (108)
TVET CERTIFICATE IV IN WELDING
TVET CERTIFICATE IV IN TOURISM
TVET CERTIFICATE IV IN TELECOMMUNICATION
TVET CERTIFICATE IV IN TAILORING
TVET CERTIFICATE IV IN SOLAR ENERGY
TVET CERTIFICATE IV IN SOFTWARE DEVELOPMENT
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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
LEVEL FOUR (108)
TVET CERTIFICATE IV IN WELDING
TVET CERTIFICATE IV IN TOURISM
TVET CERTIFICATE IV IN TELECOMMUNICATION
TVET CERTIFICATE IV IN TAILORING
TVET CERTIFICATE IV IN SOLAR ENERGY
TVET CERTIFICATE IV IN SOFTWARE DEVELOPMENT
MORE TRAINING MANUALS
Trainer Manuals
Trainee Manuals
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
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 3.4: Assess the respiration rate
Indicative content 3.4: Assess the respiration rate
◄ Indicative content 3.3: Assess the pulse rate and heart beat
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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 3.3: Assess the pulse rate and heart beat
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 3.5: Assess the body temperature ►
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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