It covers weeks 1–7, 9-13 under the following strands and sub-strands:
- FOOD PRODUCTION PROCESSES
- Selected Crop Management Practices – Gapping
- Thinning
- Weeding
- Earthing up
- Performing Management Practices – Gapping
- Performing Management Practices – Thinning
- Performing management practices – Weeding
- Performing management practices – earthing up
- Importance of management practices
- How to prepare eggs for various purposes
- How to prepare honey for various purposes
- Preparing Eggs – Sorting
- Preparing eggs – Grading
- Preparing eggs – Packing
- Preparing honey – crushing
- Preparing honey – straining method
- Describing grilling as a method of cooking
- Describing roasting as a method of cooking
- Describing steaming as a method of cooking
- Cooking food through grilling
- Cooking food through roasting
- Cooking food through steaming
- Hygiene Practices
- Hygiene practices in Rearing Animals
- Practicing hygiene in Rearing Animals – Cleaning Feeders
- Practicing hygiene in Rearing Animals – cleaning structures
- Importance of maintaining animal hygiene
- How to launder loose coloured articles – sorting
- How to launder loose coloured article – washing by kneading and squeezing
- How to Launder Loose Coloured Articles – Drying and Finishing
- Laundering Loose Coloured Articles – Sorting
- Laundering Loose Coloured Article – Washing by Kneading and Squeezing
- Laundering loose coloure
Related products
Quick View
Quick View
Quick View
Quick View
Quick View
Quick View
Quick View
Quick View
