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Courses
CLASSES + CPD
ENGLISH PROFECIENCY
AI (Artificial Intelligence)
Safety Health and Environment - L3
STOP Sexual Harassment
TVET TEACHER’S PEDAGOGICAL TRAINING MATERIAL
Modern Workspace - Staff Training
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
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
BLENDED LEARNING
Digital Pedagogy for TVET Teachers
FBORO302: Performing Restaurant Opening Duties
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DIGITAL INTERACTIVE CONTENT
Performing Restaurant Opening Duties
Learning Unit 2: Assemble and clean necessary restaurant equipment
Indicative Content 2.4: Clean restaurant furniture and fittings
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Indicative Content 2.4: Clean restaurant furniture and fittings
◄ Indicative Content 2.3: Cleaning and polishing of crockery, glassware and silverwares
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Indicative Content 1.1: Describing food and beverage operations.
Indicative Content 1.2: Describing food and Beverage staff duties.
Indicative Content 1.3: Identifying food and beverage service areas
Indicative Content 1.4: Describing food and beverage products.
Indicative Content 1.5: Receiving information concerning expected event.
Indicative Content 1.6: Restaurant food and beverage service equipment and tools
Indicative Content 2.1: Selection of restaurant tools and equipment
Indicative Content 2.2: Selection of cleaning products, tools and equipment.
Indicative Content 2.3: Cleaning and polishing of crockery, glassware and silverwares
Indicative Content 3.1: Restaurant ventilation
Indicative Content 3.2: Arranging a restaurant
Indicative Content 3.3: Preparing flower arrangements or other centre pieces
Indicative Content 4.1: Collecting cutleries, flat-ware, glassware and linen
Indicative Content 4.2: Spreading table linen on table
Indicative Content 4.3 Setting up tables
Indicative Content 5.1: Stocking silver ware, glassware, linen, and crockery
Indicative Content 5.2: Preparing bread baskets, service trays, butter, sugar bowls and condiments.
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Indicative Content 3.1: Restaurant ventilation ►
Performing Restaurant Opening Duties
Course Overview
Learning Unit 1: Receive instructions on the day’s activities and duties
Learning Unit 2: Assemble and clean necessary restaurant equipment
Learning Unit 3: Arrange restaurant service areas
Learning Unit 4: Set up the restaurant for service
Learning Unit 5: Stock the service station
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