- Lecturer: RABIU MU`AZU MUSA
Course Category: Massive Open Online Courses
Skill Level: Beginner
Course Overview
There is no content in this section.
To add content, click on the above link ‘Edit course text’
Course Content
Loading...
Enrolment options
Guests cannot access this course. Please log in.
Related Courses
Fundamentals of Physical Fitness
5 Lessons
Updated: Oct 2023
Fundamentals of Physical Fitness
5 Lessons
Updated: Oct 2023
Fundamentals of Physical Fitness
3 Lessons
Updated: Oct 2023
Fundamentals of Physical Fitness
3 Lessons
Updated: Oct 2023
Latest Courses
SEM 1/2026/2027
This course will discuss about safety in general, self-protection and safety equipment, also the identification of chemical hazard. It also focuses on chemicals classification. The relationship between chemical and their toxicology, labelling, handling, storage and transportation will also be discussed. Other topics such as chemical waste management, flame, chemical safety acts and management, chemical database will be included in this course.
12 Lessons
Updated: Oct 2026
SEM 1/2026/2027
10 Lessons
Updated: Oct 2026
Micro credential Courses
Course Synopsis This micro-credential (Mc) aims to provide fundamental knowledge and basic practical skills in pastry and baking production through the understanding of ingredients, equipment, tools, and standard preparation techniques used in the pastry industry. The Mc is relevant for beginners and aspiring bakers as it introduces the basic theories and principles of preparing sweet and savoury shortcrusts, pastes, and batters, including the functions of ingredients, leavening agents, standard recipes, and basic troubleshooting methods. Upon completion, participants will be able to explain basic pastry preparation principles, identify appropriate pastry production techniques and equipment, and produce basic pastry products according to standard preparation methods. Credit Hours 🕐 8 HOUR (SLT) Learning Outcome (LO) Describe the functional role of ingredients and various pastry tools and equipment. Explain the main principles and method of preparations of pastry products (Shortcrust, Quickbread and Choux paste) based on standardised recipes. Identify correct pastry production techniques, solutions, and product quality characteristics.
4 Lessons
Updated: Jul 2026
Micro credential Courses
Course Synopsis This micro-credential introduces the fundamental concepts of postharvest physiology, postharvest loss, maturity indices, harvesting techniques, and packinghouse operations for vegetables. Learners will understand how physiological processes and proper handling techniques affect shelf life, quality, and market value of vegetables. Credit Hours 🕐 4 HOUR (SLT) Learning Outcome (LO) Explain postharvest physiology and factors causing postharvest losses. Describe major packinghouse operations including sorting, washing, drying, waxing, curing, and pre-cooling.
5 Lessons
Updated: Jul 2026