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ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
View all
Courses
PEDAGOGY + CDP
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
Blended Learning Training
Online Training for Blended Learning in TVET Institutions
DIGITAL LIBRALY
BUKU library
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
DIGITAL INTERACTIVE CONTENT
AUTOMOBILE BRAKE SYSTEM
MNGAS601 - Perform Assay of Specimen
ELTMP302: Mobile Phone Hardware Repair
NITWI301: Wireless Network Indoor Installation
PADPM301: Paints Mixing
CAPMH301: Material and Hand Tools
FBOMP301: Kitchen Mise en Place
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DIGITAL INTERACTIVE CONTENT
MISE EN PLACE
Learning Outcome 1: Select And Use Kitchen Tools And Equipment
Indicative Content 1.3: Using Kitchen Tools and Equipment
Indicative Content 1.3: Using Kitchen Tools and Equipment
◄ Indicative Content 1.2: Identification of Kitchen Equipment
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Indicative Content 1.1: Identification of kitchen tools
Indicative Content 1.2: Identification of Kitchen Equipment
Indicative Content 2.1: Identification of Food Commodities
Indicative Content 2.2: Identification of Purchasing Factors for Food Commodities
Indicative Content 2.3: Food Flavourings and Seasonings
Indicative Content 3.1: Measuring ingredients
Indicative Content 3.2: Application of preliminary preparations for ingredients
Indicative Content 3.3: Application of preliminary techniques
Indicative Content 4.1: Selection of Tools and Equipment
Indicative Content 4.2: Alignment of Buffet Station
Indicative Content 4.3: Buffet Decoration Techniques
Indicative Content 5.1: Selection of storing tools and equipment
Indicative Content 5.2: Application of storing procedures for kitchen tools and equipment
Indicative Content 5.3: Storing food commodities
References
Indicative Content 2.1: Identification of Food Commodities ►
MISE EN PLACE
General
Learning Outcome 1: Select And Use Kitchen Tools And Equipment
Learning Outcome 2: Select Ingredients for Menu Items
Learning Outcome 3: Prepare Ingredients
LEARNING OUTCOME 4: SET AND ARRANGE BUFFET STATION
LEARNING OUTCOME 5: STORE FOOD, TOOLS AND EQUIPMENT
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