Food Processing & Preservation Module

Maximum 224 hrs (You pay Kshs 38,500)
Mode of attendance: full time and part-time

Module objectives
At the end of this module, the trainee should be able to:-
i.) Understand the importance of food processing
ii.) The importance of food preservation
iii.) Understanding the various principles of food processing so as to preserve food
iv.) Acquire simple practical skills that are used to convert raw materials into products
v.) Apply skills of food processing and presentation

COURSE 1 (56 Hours)
i.) Butter portions
ii.) Jam portions
iii.) Sliced bread
iv.) Potted shrimps
v.) Gateaux
vi.) Salad dressings

a) Introduction
b) Basic principles of food processing and preservation
c) Raw materials in food production and preservation
d) Water removal
e) Freeze drying
f) Fermentation
g) Smoking
h) Salt curing

COURSE 2 (56 Hours)
i.) Fruit Juices
ii.) Frozen fruits
iii.) Ice cream
iv.) Canned meat
v.) Canned soup
vi.) Tea bags

a) Introduction
b) Basic principles of food processing and preservation
c) Raw materials in food production and preservation
d) Water removal
e) Freeze drying
f) Fermentation
g) Smoking
h) Salt curing

COURSE 3 (56 Hours)
i.) Sausage rolls
ii.) Fish fingers
iii.) Frozen pastry
iv.) Ground coffee
v.) Sponge mixes
vi.) Pastry mixes

a) Introduction
b) Basic principles of food processing and preservation
c) Raw materials in food production and preservation
d) Water removal
e) Freeze drying
f) Fermentation
g) Smoking
h) Salt curing

COURSE 4 (56 Hours)
i.) Fish fillets
ii.) Peeled vegetables
iii.) Dried fruit
iv.) Minced meat
v.) bottled water
vi.) bread and flour
vii.) Introduction

a) Basic principles of food processing and preservation
b) Raw materials in food production and preservation
c) Water removal
d) Freeze drying
e) Fermentation
f) Smoking
g) Salt curing