Juice Making Module

Maximum 264 hrs (You pay Kshs 36,875)
Mode of attendance: full time and part-time

Module objectives
At the end of this module, the trainee should be able to:
i.) Appreciate the role of fruit and vegetable juices in normal and therapeutic nutrition
ii.) Apply knowledge, skills and attitudes to produce different types of juices to required standards.
iii.) Appreciate the variety of fruits and vegetables that can be used to make juices.
iv.) Apply the knowledge, skills and attitudes to produce juices in a business venture.

COURSE 1 (53 HOURS)
i.) Apples
ii.) Pears
iii.) Oranges
iv.) Grape fruits
v.) Limes
vi.) Lemons

a) Role of juice in diet
b) Juice making equipments and materials
c) Juice making techniques
d) Juice presentation and services

COURSE 2 (53 HOURS)
i.) Pineapples
ii.) Watermelon
iii.) Avocados
iv.) Papaya
v.) Pineapples
vi.) Bananas

a) Role of juice in diet
b) Juice making equipments and materials
c) Juice making techniques
d) Juice presentation and services

COURSE 3 (53 HOURS)
i.) Berries
ii.) Mangoes
iii.) Tomatoes
iv.) Cranberries
v.) Parsley
vi.) Dandelion greens

a) Role of juice in diet
b) Juice making equipments and materials
c) Juice making techniques
d) Juice presentation and services

VEGETABLE JUICES
COURSE 4 (53 HOURS)
i.) Sweet potato
ii.) Cabbage
iii.) Carrot
iv.) Sugar cane
v.) Banana
vi.) Squash

a) Role of juice in diet
b) Juice making equipments and materials
c) Juice making techniques
d) Juice presentation and services

COURSE 5 (53 HOURS)
i.) Kale
ii.) Spinach
iii.) Beets
iv.) Kohlrabi greens
v.) Collard greens
vi.) Swiss chard

a) Role of juice in diet
b) Juice making equipments and materials
c) Juice making techniques
d) Juice presentation and service