Skip to main content
Side panel
Frequently Asked Questions(FAQ)
Enter your search query
You are currently using guest access (
Log in
)
Home
Courses
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
OPEN LIBRARY
RTB Virtual Library
SHE - Safety and Health
Safety Health and Environment - L3
STOP Sexual Harassment
View all
Courses
E-Work Based Learning
Work-Based Learning and Industrial Attachment E-lesson (Level 3 and 5)
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
OPEN LIBRARY
RTB Virtual Library
SHE - Safety and Health
Safety Health and Environment - L3
STOP Sexual Harassment
TVET CERTIFICATE III IN FOOD PROCESSING
Home
Courses
HANDOUTS (347)
LEVEL THREE (132)
L3_FoodProcessing
Topic outline
General
Announcements
Forum
Fundamentals of food processing and technology
FOFFP 303 Fundemental Fooo Processing
File
Codes and standards to ethical practice
FOPEP 302 codes and standards to ethical practice practices
File
Food sugar preserves process technology
FOPFS302-Fruits Sugar preserves
File
Juice making
FOPJM302 Juice making
File
Raw milk reception
FOPMR302-Milk Reception
File
Pastry making
FOPPM302-Pastry Making
File
L3_FoodProcessing
General
Fundamentals of food processing and technology
Codes and standards to ethical practice
Food sugar preserves process technology
Juice making
Raw milk reception
Pastry making
Home
Calendar
Data retention summary
Get the mobile app