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Courses
Trainee Manual
LEVEL3
LEVEL 4
LEVEL5
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
PEDAGOGY + CDP
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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