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Module title

Elements

1.

Introduction to food safety

1. Classify the types of food contaminants, their source and consequences 
2. Apply personal hygiene practices
3. Apply hygienic practices at the workplace (clean the workplace, clean tool materials and equipment.

2.

Cereal products processing

1. Bread making (different types)
2. Cake making (ordinary cake and garnished cakes{ceremonial})
3. Doughnuts making (different types)
4. Biscuits making (different types)
5. Chapati making
6. Sambuusa making
7. Pasta making (spaghetti and Macaroni)
8. Beer processing

3

Fruits and vegetables processing

1. Fruits and vegetable handling (postharvest technology, storage of fresh fruits and vegetables)
2. Diluted juice making (different fruits)
3. Concentrated juice making (different fruits)
4. Wine making and fruits based alcoholic beverage (different types)
5. Tomato pastes and ketchup
6. Fruits and sugar preserves (jam and jelly)
7. Chilli oil processing

4.

Meat processing

1. Animal slaughtering
2. Butchery
3. Process meatballs
4. Sausage making (different types)
5. Ham making

5.

Milk processing

1. Raw milk reception (milk platform tests)
2. Pasteurized milk making
3. Yoghurt making (different types)
4. Fermented milk (ikivuguto making)
5. Cream and butter making
6. Condensed milk making
7. Icecreams making

6.

Soya processing

1. Soymilk processing
2. Tofu making 

7. Entrepreneurship

8.Industrial attachment