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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
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
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Courses
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
Level 5 Manuals for Sciences
Dynamics and Wave Level 5
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
Computer Systems and Architecture
Telephone Maintenance
Computer Peripherals Deployment
Electronic Circuit Implementation
Computer System Deployment
Computer System Maintenance
TVET CERTIFICATE IV IN CULINARY ARTS
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HANDOUTS
LEVEL FOUR (108)
L4_CulinaryArts
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Topic 1: Bakery and Pastry Products
CUABP401 Bakery and Pastry Products (1)
File
Topic 1: Fruits Based Products preparation
CUAFP401 Fruits Based Products preparation
File
Topic 3: Hygiene and Food Safety Control
CUAFS401 Hygiene and Food Safety Control
File
Topic 4: Pasta and Starches
CUAPS401 Pasta and Starches
File
Topic 5: Sauces and Soups
CUASS401 Sauces and Soups
File
Topic 6: Sandwiches and Wraps
CUASW401 Sandwiches and Wraps
File
Topic 7
L4_CulinaryArts
General
Topic 1: Bakery and Pastry Products
Topic 1: Fruits Based Products preparation
Topic 3: Hygiene and Food Safety Control
Topic 4: Pasta and Starches
Topic 5: Sauces and Soups
Topic 6: Sandwiches and Wraps
Topic 7
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