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Tr_LEVEL2
LEVEL3
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LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
STOP Sexual Harassment
STOP Sexual Harassment
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
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Courses
Trainer Manual
Tr_LEVEL2
LEVEL3
LEVEL4
LEVEL5
LEVEL FIVE (107)
TVET CERTIFICATE V IN MASONRY
TVET CERTIFICATE V IN WELDING
TVET CERTIFICATE V IN TOURISM
TVET CERTIFICATE V IN TELECOMMUNICATION
TVET CERTIFICATE V IN TAILORING
TVET CERTIFICATE V IN SOLAR ENERGY
STOP Sexual Harassment
STOP Sexual Harassment
CHRONOGRAMS
L3 CHRONOGRAMS
L4 CHRONOGRAMS
L5 CHRONOGRAMS
Food Processing
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FP
DETERMINATION OF RATIO OF JUICE, WATER AND SUGAR
Procedure To Use Analog and Digital Refractometers
Procedure To Use Analog and Digital Refractometers
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Procedure To Use Analog and Digital Refractometers.mp4
link to view the file.
◄ How to extract Pineapple Juice
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How to Extract Tree Tomato Juice
How to extract Pineapple Juice
Use of Raw Milk Reception Tools
Alcohol Test
Density Determination with the Lactometer Test
Acidity Titration
Inhibitory Test
Steps for Pre-Processing Fish
Baking Process: From Dough into Biscuits
Procedures for Cake Making
Techniques of Sterilization of Juice Packaging Materials
Use of Raw Milk Reception Tools ►
FP
TECHNIQUES OF JUICE EXTRACTION
DETERMINATION OF RATIO OF JUICE, WATER AND SUGAR
MONITOR THE FUNCTIONALITY OF RAW MILK RECEPTION TOOLS
TYPES OF RAW MILK TEST
PRE-PROCESS FISH
PROCESS THE DOUGH INTO BISCUITS
PROCESS THE DOUGH INTO CAKE
TECHNIQUES OF STERILIZATION OF JUICE PACKAGING MATERIALS
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