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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
LEVEL THREE (132)
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TVET CERTIFICATE III IN ROAD CONSTRUCTION
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Courses
OPEN E-BOOKS
MUSIC AND PERFORMING ARTS
SCIENCE BOOKS
LANGUAGES
WATER AND IRRIGATION
COMPUTER SYSTEMS AND ARCHITECTURE
SOFTWARE PROGRAMMING AND EMBEDDED SYSTEMS
TRAINING MANUALS (64)
Trainer Manuals
Trainee Manuals
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
LEVEL THREE (132)
TVET CERTIFICATE III IN WELDING
TVET CERTIFICATE III IN Tourism
TVET CERTIFICATE III IN TAILORING
TVET CERTIFICATE III IN SOLAR ENERGY
TVET CERTIFICATE III IN PRODUCTION AND TECHNOLOGY
TVET CERTIFICATE III IN ROAD CONSTRUCTION
TVET CERTIFICATE III IN FOOD PROCESSING
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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
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