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Modern Workspace - Staff Training
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 3 Manuals for Sciences
Fundamental Algebra and Trigonometry Level 3
Apply Basic Algebra and Trigonometry Level 3
Apply Arithmetic Level 3
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View all
Courses
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL 2
LEVEL3
LEVEL 4
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
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 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
FOPMR302: Raw Milk Reception
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DIGITAL INTERACTIVE CONTENT
FOPMR302
Learning Outcome 1: Prepare Work Area
Indicative Content 1.3: Monitor the functionality of raw milk reception tool
Indicative Content 1.3: Monitor the functionality of raw milk reception tool
◄ Indicative Content 1.2: Cleaning the work area, tools, equipment for raw milk reception
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Introduction 1.0
Indicative Content 1.1: Select Cleaning products
Indicative Content 1.2: Cleaning the work area, tools, equipment for raw milk reception
Indicative Content 2.1: Control the quality of raw milk
Indicative Content 2.2: Filter the raw milk
Indicative Content 2.3: Cool the raw milk
Indicative Content 2.4: Keep records of received raw milk
Introduction 3.0
Indicative Content 3.1: Grade milk by fat
Indicative Content 3.2: Grade milk by total bacteria count
Indicative Content 3.3: Grade milk by density
References
Indicative Content 2.1: Control the quality of raw milk ►
FOPMR302
Course Overview
Learning Outcome 1: Prepare Work Area
Learning Outcome 2: Receive Milk
Learning Outcome 3: Grade the Milk
Sources
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