Skip to main content
  • Frequently Asked Questions(FAQ)
  • You are currently using guest access (Log in)
RTB
  • Home
  • Courses
    • Trainer Manual
      • Tr_LEVEL2
      • LEVEL3
      • LEVEL4
      • LEVEL5
    • Crop Production
      • Crop Production E-lesson: Media Sterilization and Mycorrhization
      • Crop Production E-lesson: Plant Grafting
      • Crop Production E-lesson: Soil Erosion Control Measures
      • Crop Production E-lesson: Vegetable Pest and Disease Control Methods
      • Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
      • Crop Production E-lesson: Planting Materials Treatment
    • MORE TRAINING MANUALS
      • 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
    • View all
  • Courses
    Trainer Manual
    • Tr_LEVEL2
    • LEVEL3
    • LEVEL4
    • LEVEL5
    Crop Production
    • Crop Production E-lesson: Media Sterilization and Mycorrhization
    • Crop Production E-lesson: Plant Grafting
    • Crop Production E-lesson: Soil Erosion Control Measures
    • Crop Production E-lesson: Vegetable Pest and Disease Control Methods
    • Crop Production E-lesson: Vegetable Harvest and Postharvest Handling Practices
    • Crop Production E-lesson: Planting Materials Treatment
    MORE TRAINING MANUALS
    • 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

    • Ceramics and Sculpture

    1. Home
    2. Courses
    3. HANDOUTS
    4. LEVEL FIVE (107)
    5. L5_CeramicsSculpture
    Sorry, this activity is currently hidden

    Topic outline

    • General

      • Announcements Forum

    • Sculpture monument

      • CSAS501 Sculpture Monument File

    • Anatomy for plastician artist

      • CSCAP 501 Anatomy for plastician artist File

    • Ceramic coloring

      • CSCCC501 Ceramic Coloring File
    • L5_CeramicsSculpture
    • General
    • Sculpture monument
    • Anatomy for plastician artist
    • Ceramic coloring
    • Home
    • Calendar
    About us
    Rwanda TVET Board (RTB) is a government institution established in 2020 by the presidential order No N° 123/01 of 15/10/2020 published in Official Gazette N° 32 bis of 19/10/2020. It was established under the Ministry of Education, to be at the fore-front of all efforts to promote TVET from level one (1) to level (5) of the Rwanda TVET Qualification Framework.Start Learning Now
    CONTACT US

    Phone: (+250)783558414 Email: info@rtb.gov.rw Address: KG17 Ave, Kigali Twitter:: @RTB_Rwanda

    Phone: (+250)783558414

    Copyright:2023- Rwanda TVET Board

    Data retention summary
    Get the mobile app