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OPEN LIBRARY
RTB Virtual Library
TEACTHER'S GUIDES(208)
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
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
SHE - Safety and Health
Safety Health and Environment - L3
STOP Sexual Harassment
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Courses
OPEN LIBRARY
RTB Virtual Library
TEACTHER'S GUIDES(208)
COMPLEMENTARY MODULES L4
SCIENCES L3,4
PROFESSIONAL LANGUAGES L4
PLUMBING TECHNOLOGY L4
LAND SURVEY L4
INTERIOR DESIGN L4
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
SHE - Safety and Health
Safety Health and Environment - L3
STOP Sexual Harassment
TVET CERTIFICATE III IN TAILORING
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HANDOUTS (347)
LEVEL THREE (132)
L3_Tailoring
Topic outline
General
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Children and adults clothes making
TLRCA301 Children and Adult clothes making
File
Transformation and repairing of clothes
TLRSH301 Basic Points in Sewing and Hosiery
File
TLRTR301 Transformation and repairing of clothes
File
TLRTR301 Transformation and repairing of clothes
File
Basic points in sewing and hoisery
L3_Tailoring
General
Children and adults clothes making
Transformation and repairing of clothes
Basic points in sewing and hoisery
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