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Blended Learning Training
Online Training for Blended Learning in TVET Institutions
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
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
View all
Courses
Trainee Manual
LEVEL3
LEVEL 4
LEVEL5
Blended Learning Training
Online Training for Blended Learning in TVET Institutions
TEACHER'S GUIDE L5
TIG WELDING
PIPE WELDING USING SMAW
BASIC OF PNEUMATIC AND HYDRAULIC SYSTEMS
METAL FORMING
PERFORM FCAW WELDING
DESIGN AND COMMUNICATION GRAPHICS
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
FBOFB302: Serving Food and Beverages
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DIGITAL INTERACTIVE CONTENT
Serving Food and Beverages
Learning Outcome 4: Clear guest table
Indicative Content 4.1: Clearing guest table
Indicative Content 4.1: Clearing guest table
◄ Indicative Content 3.3: Describe service techniques
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Indicative Content 1.1: Follow the guidelines for greeting and seating the guest
Indicative Content 1.2: Apply hosting procedures
Indicative Content 2.1: Use the five big tools
Indicative Content 2.2: Present Menu
Indicative Content 2.3: Apply suggestive selling
Indicative Content 2.4: Demonstrate body posture and gestures
Indicative Content 3.1: Describe factors consider to select service style
Indicative Content 3.2: Define categories of service
Indicative Content 3.3: Describe service techniques
Indicative Content 4.2: Apply Clearing techniques
Indicative Content 4.3: Apply Crumbing down procedures
Indicative Content 5.1: Perform arrangement of tables and chairs
Indicative Content 5.2: Follow tablecloth replacement techniques
Indicative Content 5.3: Reset table for the next service
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Indicative Content 4.2: Apply Clearing techniques ►
Serving Food and Beverages
Course Overview
Learning Outcome 1: Host a guest in a restaurant
Learning Outcome 2: Take Guest Order
Learning Outcome 3: Apply service style and techniques
Learning Outcome 4: Clear guest table
Learning Outcome 5: Reset a Table
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