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L3 Animal Health
FODDER CROPS CONSERVATION AND DISTRIBUTION
LIVESTOCK DISEASES DIAGNOSIS AND DRUG ADMINISTRATION
CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
PREVENTION OF ANIMAL DISEASES
MINOR SURGERY
Prepare Workplace for Veterinary Interventions
L5 SOFTWARE DEVELOPMENT
MOBILE APPLICATION DEVELOPMENT
GENQA501-APPLY QUALITY ASSURANCE
DevOps Techniques Application
SWDND501: NOSQL DATABASE DEVELOPMENT
SWDML501-Machine Learning Fundamentals
GENPP501 Python Programming
L4 SOFTWARE DEVELOPMENT
BACKEND APPLICATION DEVELOPMENT
WINDOW SERVER ADMINISTRATION
PHP Programming
DATABASE DEVELOPMENT
GEN BN401-BASICS OF NETWORKING
DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
ANIMAL HEALTH
DOMESTIC ANIMAL BODY DESCRIPTION
RECORDING OF LIVESTOCK HEALTH AND PRODUCTION PARAMETERS
WORKPLACE PREPARATION FOR VETERINARY INTERVENTION
FODDER CROPS AND PASTURES MANAGEMENT
FODDER CROPS CONSERVATION AND DISTRIBUTION
CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
View all
Courses
L3 Animal Health
FODDER CROPS CONSERVATION AND DISTRIBUTION
LIVESTOCK DISEASES DIAGNOSIS AND DRUG ADMINISTRATION
CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
PREVENTION OF ANIMAL DISEASES
MINOR SURGERY
Prepare Workplace for Veterinary Interventions
L5 SOFTWARE DEVELOPMENT
MOBILE APPLICATION DEVELOPMENT
GENQA501-APPLY QUALITY ASSURANCE
DevOps Techniques Application
SWDND501: NOSQL DATABASE DEVELOPMENT
SWDML501-Machine Learning Fundamentals
GENPP501 Python Programming
L4 SOFTWARE DEVELOPMENT
BACKEND APPLICATION DEVELOPMENT
WINDOW SERVER ADMINISTRATION
PHP Programming
DATABASE DEVELOPMENT
GEN BN401-BASICS OF NETWORKING
DATA STRUCTURE AND ALGORITHM FUNDAMENTALS
ANIMAL HEALTH
DOMESTIC ANIMAL BODY DESCRIPTION
RECORDING OF LIVESTOCK HEALTH AND PRODUCTION PARAMETERS
WORKPLACE PREPARATION FOR VETERINARY INTERVENTION
FODDER CROPS AND PASTURES MANAGEMENT
FODDER CROPS CONSERVATION AND DISTRIBUTION
CONCENTRATES FEEDS PREPARATION AND DISTRIBUTION
FBORO302: Performing Restaurant Opening Duties
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DIGITAL INTERACTIVE CONTENT
Performing Restaurant Opening Duties
Learning Unit 3: Arrange restaurant service areas
Indicative Content 3.3: Preparing flower arrangements or other centre pieces
Indicative Content 3.3: Preparing flower arrangements or other centre pieces
◄ Indicative Content 3.2: Arranging a restaurant
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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 2.4: Clean restaurant furniture and fittings
Indicative Content 3.1: Restaurant ventilation
Indicative Content 3.2: Arranging a restaurant
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 4.1: Collecting cutleries, flat-ware, glassware and linen ►
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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