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TRAINING MANUALS
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Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
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
View all
Courses
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL 2
LEVEL3
LEVEL 4
Animal Health
Animal Health E-lesson: Techniques of Physical and Chemical Restraining
Animal Health E-lesson: Use of Diagnostic Materials, Instruments and Equipment
Animal Health E-Lesson: Dehorning Techniques
Animal Health E-lesson: Wound Dressing
Animal Health E-lesson: Bleeding Caudectomy Procedures
Animal Health E-Lesson: Perform Systemic Examination
Level 4 Manuals for Sciences
MECHANICS AND PROPERTIES OF MATTER
Elementary Mathematical Analysis Level 4
Applied Biology L4
Basic Mathematics Analysis L4
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
CUACM301: Cooking Methods and Basic Dishes
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DIGITAL INTERACTIVE CONTENT
CUACM_301
Learning Outcome 2: Select and use cooking equipment and technology
Indicative Content 2.2: Use and maintain Kitchen equipment and tools
Indicative Content 2.2: Use and maintain Kitchen equipment and tools
◄ Indicative Content 2.1: Identify the different cooking methods
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Indicative Content 1.1: Definition of key terms
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 3.1: Identify foods
Indicative Content 3.2: Basic sandwich dishes preparation
References
Indicative Content 3.1: Identify foods ►
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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