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E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
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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
HANDOUTS
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
View all
Courses
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
TRAINING MANUALS
INTERACTIVE MANUALS - BUKU
Trainer Manuals
Trainee Manuals
LEVEL 2
LEVEL3
LEVEL 4
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
HANDOUTS
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
FOPPM302: Pastry Making
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DIGITAL INTERACTIVE CONTENT
FOPPM302
Learning Outcome 6: Process the dough into the chapatti process
Indicative Content 6.3: Wrap and store the chapatti
Indicative Content 6.3: Wrap and store the chapatti
◄ Indicative Content 6.2: Frying the shaped dough
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Indicative Content 1.1: Describe work area
Indicative Content 1.2: Select cleaning products
Indicative Content 1.3: Clean the work area
Indicative Content 1.4: Check the work place
Indicative Content 2.1: Select materials and equipment
Indicative Content 2.2: Clean the equipment
Indicative Content 2.3: Use equipment
Indicative Content 2.4: Check the equipment
Indicative Content 3.1: Mould the dough
Indicative Content 3.2: Bake the cake
Indicative Content 3.3: Pack and store the cake
Indicative Content 4.1: Mould the batter
Indicative Content 4.2: Bake the biscuits
Indicative Content 4.3: Pack and store the biscuit
Introduction 5.0
Indicative Content 5.1: Mould the dough for doughnuts
Indicative Content 5.2: Leaven the dough
Indicative Content 5.3: Fry the moulded dough into doughnuts
Indicative Content 5.4: Pack and store the doughnuts
Introduction 6.0
Indicative Content 6.1: Shape the dough for chapatti
Indicative Content 6.2: Frying the shaped dough
References
References ►
FOPPM302
Course Overview
Learning Outcome 1: Prepare the work area for processing pastry
Learning Outcome 2: Prepare materials and equipment for pastry products
Learning Outcome 3:Process the dough into cake
Learning Outcome 4: Process the dough into biscuits
Learning Outcome 5: Process the dough into doughnuts
Learning Outcome 6: Process the dough into the chapatti process
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