Food Preservation Curricullum 6 Months PDF

Page 1 of 93
Kimmy’s Vocational Training Institute, House No.1, Gulistan Colony, College Road, Abbottabad Cantt. Sardar Taimur Hyat -Khan
Home Food Processing and Preservation has been Identified as a Priority Food
Nutritional Safety Issue for any Nation!
Experiential Leaning Mode Learning:
The Experiential Leaning Mode Learning by doing engages the learner, encouraging him/her to think more, work hard, and ultima tely
learn more thoroughly than with traditional teaching methods. Experiential learning is more than just doing activities. It involves discussing the
activity, drawing conclusions from the activity, and applying them to the real world. The experiential model and its five ste ps are used in each
activity in this guide as a means to help you gain the most from the learning experiences.
How Experiential Learning Works

Do
1. Experience – Begin with a concrete experience. This can be an individual or group activity that involves “doing something.”
Reflect.
2. Share – Next get the group or individual to talk about what they experienced when they were doing the activity. Share reactions and
observations. Talk freely.
Sharing questions:
 What did you do?
 What happened?
 How did you feel to…?
Page 2 of 93
 What was the most difficult? Easiest?
3. Process – Discuss how questions are created by the activity. Processing questions (use information generated from sharing
questions):
 What problems or issues seemed to occur over and over?
 What similar experience(s) have you had?
Apply
4. Generalize – Find general trends or common lesson in the experience. Identify the important points that apply to the real world.
Generalizing questions:
 What did you learn about yourself through this activity?
 What did you learn about making decisions (or other life skills)?
 How do the major themes or ideas relate to real life and not just the activity?
 How did you go about making your decision?
5. Apply – Talk about how the new information can be applied to every- day life or sometime in the future.
Applying questions:
 How can you apply what you learned to a new situation?
 How will the issues raised by this activity be useful in the future?
 How will you act differently in the future as a result of this activity?
Interactive Demonstration: An interactive demonstration is a fun way to share what you have learned with others. The key is getting the
audience involved in doing what they are doing, not just showing them. You can give an interactive demonstrat ion at anywhere a lot of people
gather. You can choose almost any topic in the Foods curriculum.
Here are some questions to ask when choosing a topic:
 Is it something that can be done in three to five minutes?
 Is it something other people might like to learn about?
 Is there something hands-on for the audience to do?
 Can the supplies for the hands-on activity be used over and over again, or do they have to be replaced every time?
 Having to replace them adds to the cost.
A demonstration should last about three to five minutes, and you need to be able to do it over and over again with different people. You
should have a conversation with the people you are demonstrating to. The goal is to involve the audience. Y ou can do this by having audience
members do what they are doing, play a game, answer questions, or do a hands-on activity. Some example: how to use a measuring cup or
measuring spoon, or how to find things on a Nutrition Facts label.
Page 3 of 93
Everyone Needs Nutrients.
Nutrients are the special substances that your body gets from the food you eat. Your body needs many different nutrients, bec ause each
nutrient does a certain job for your body. You need a lot of some nutrients and not as much of others. Your body is an amazing machine that
knows how to handle all the nutrients you give it. There are five important food groups: fruits, vegetables, grain, protein, and dairy. Each of
these food groups contains a different set of nutrients. When you eat foods from ev ery food group every day, you are sure to get all the
nutrients your body needs.
Good sources of Vitamin A: Sweet Potatoes, Carrots, Spinach, Kale and other Dark Green Leafy Vegetables, and Winter Squash.
Carbohydrates Helps you see in the dark
Protein Builds and repairs muscles and other parts of your body.
Good sources of Vitamin C: Bell Peppers, Broccoli, Brussels Sprouts, Strawberries, Pineapple, Oranges, Kiwi- Fruit, Cantaloupe, and
Cauliflower.
Fat gives you energy to Grow, Move, and Do Things.
Water Helps your Blood Carry Oxygen to all Parts of your Body—even your Toes!
Good sources of calcium: Dairy Products including Milk, Yogurt, and Cheese; Dark Green Leafy Vegetables; and Salmon.
Nutrients: How do I get them?
How do you know what foods to eat to get all the nutrients your body needs to stay healthy? There’s an easy way to check. Mak e half
your plate fruits and vegetables, choose a lean protein and a whole grain, and add a glass of milk or cup of yogurt, and you ’ll be on your way to
a healthy life.
Page 4 of 93
CURRICULUM SALIENT POINTS:
Main Features of the Curriculum:
1. Title of the Course: Diploma Course in Food Processing & Preservation.
2. Duration of the Course: 6-Months
3. Type of the Course: Full Time Institutional.
4. Entry Qualification: Matric.
5. Total Training Hours: 600-Hours.
6. Training Hours per day: 5-Hours.
7. Training Hours per week: 25 Hours.
8. Training Methodology: 85 % Practical 15 % Theory
TRAINING AIMS & OBJECTIVES:
This course also aims at imparting practical skills and theoretical knowledge of different food preservation techniques to the trainees &
introduce the principles of food safety. The major objectives of this course are to: Enable the trainees to make the trainees skilled in food
preparation; preservation and capable of identifying new opportunities in this field.
MINIMUM QUALIFICATION OF TEACHERS:
3-year D.D.M from Polytechnic Institute with 2–Years Teaching Experience.
OR
F.A plus Two year Food Preservation experience.
OR
Graduate from Technical Training Institutes in Food Preservation.
OR
4-years experience of Food Preservation.
EMPLOYABILITY OF PASS OUTS:
The pass-outs of this course may work in the following sectors / areas and positions:
1. They can work at home for domestic purpose as well as cottage industry.
2. Pass outs may join any food preservation industry with further training in entrepreneurial skills.
3. Pass-outs can become entrepreneurs.
4. Pass-outs can become Teachers in Vocational/ Technical Training Institutes.
After completion of this course a trainee should have:
KNOWLEDGE PROFICIENCY DETAILS:
1. Understand and explain Food Safety Regulations.
2. Describe various types/ techniques of Food Preservation.
3. Fully conversant with Nutritional Food Security.
4. Practically prepare and preserve all types of Food.
5. Plan; develop and prepare nutritionally complete food plans.
Page 5 of 93
SKILL PROFICIENCY DETAILS: After completion of this course, a trainee should be able to:
1. Use skills regarding preparation and preservation of various food items.
2. Make different food preserves.
3. Can Foods Hygienically.
4. Develop the ability to create nutritional secure food plans.
5. Deal with market stakeholders; produce; inputs and equipment.
6. Handle sophisticated tools; equipment and instruments.
DETAILS OF COURSE CONTENTS:

# Main Subject Topic Sub Topic
A
1 Introduction to Instructors/ Students/ Course.
2 Safety Precautions in the Kitchen.
3 Fire Fighting. Mock Drill for Fire Fighting.
4 First Aid.
5 Ethics & Discipline at Work.
B
6 Importance of Food Preservation Technology.
7 Common terms used in Food Processing.
8 Categorization of Food: Food Groups on the Basis of pH Value.
9 Technology.
Physiology Changed Conditions.
Principles of Food Preservation: Principle of Preservation.
10 Different Food Preservation Techniques.
Drying/ Dehydration of Fruits & Vegetables: Principle of Food Drying/ Dehydration
11 General Process of Fruit Drying.
General Process of Vegetable Drying.
General Methods of Food Drying Dehydration.
Sun Drying.
Mechanical Drying.
Types of Dryers.
Quality Characteristics of Dried Fruits and Vegetables.
Treatments Prior to Drying.
12 Canning Fruits & Vegetables: Canning Process Flow Diagram for Fruits & Vegetables.
Pretreatments.
Canning Machinery.
Knowledge of Chemicals Required.
Canning of Fruits & Vegetables.
Page 6 of 93
13 Jam, Jelly and Marmalade: Principle of Jam and Jelly Preparation.
Flow Diagram for Preparation of Jam and Jellies.
Test of Pectin for Jam and Jelly Preparation.
14 Preparation of Different Freezer Fruit Jams:
15 Preparation of Seasonal Fruits.
16 Caning of Seasonal Fruits & Vegetables.
17 Different Types of Tomato Products Preparation of Tomato products.
Ketchup, Sauce. Principle and Preparation Methods of Tomato Ketchup.
Sauce.
Puree.
Paste.
18 Production of Different Types Achaars/ Pickles, Principle of Achaar/ Pickle Production.
Chutneys & Kasundis. Theory of Different Types Achaar/ Pickle Production.
Fermented.
Oil.
Vinegar Pickles.
19 Fruit Preserves: Glazed Fruits,
Fruit Bar and Toffees.
Principle and Methods for Production of Glazed Fruits.
Candy.
20 Preparing Fruit Salsas:
21 Preparation of Reduced-Sugar Fruit Spreads:
22 Preparation of Desi Sweetmeats:
23 Preparation of Pie Fillings:
24 Preparing and Canning Poultry, Red Meats, and Seafood:
25 Vinegar Production: Principle of Vinegar Production.
Different Types of Vinegars.
Factors Involving Good Quality Vinegar.
26 Utilization of Wastes: Utilization from Fruit and Vegetables.
Wastes from Fruits and Vegetables.
Processing Techniques for Proper Utilization of Wastes from Fruits and Vegetables.
27 Ensure Quality Control: Quality Factors in Fruit and Vegetable Processing & Preservation.
28 Nutritional Qualities and Composition of Fruits and Vegetables:
29 Analytical Methods for Evaluation of Chemical and Nutritional Composition of Fruits and Vegetables.
30 Storage and Packaging: Need and Importance of Storage and Packaging Methods.
Storage Techniques for Fruits, Vegetables and Grains.
Cold Storage/ Refrigeration.
Packaging Materials Used/ Selection of Appropriate Packing Method.
Page 7 of 93
# Food Preservation Practicals: Sub Topic Sub Topic
1 Identification of Different Food Products Available in the Market.
2 Categorize the Food Items Based on Properties.
3 Principle of Preservation.
4 Different Food Preservation Techniques.
5 Using Dryers Dry Fruits & Vegetables.
6 Carry out Treatment Prior to Drying.
7 Testing of Pectin in Fruits.
8 Testing of End Point in Jam and Jelly.
9 Preparation of Different Fruit Jams: Mango.
Apple.
Pineapple.
Banana.
Amla.
Guava.
Papaya.
Peach.
Strawberry.
Pear-Apple.
Blueberry-Spice.
Mixed Fruit.
10 Preparation of Different Freezer Fruit Jams: Apricot-Pineapple.
Blueberry-Peach.
Strawberry-Peach.
Strawberry-Raspberry.
11 Preparation of Jelly from Fruits. Mango.
Apple.
Pineapple.
Banana.
Amla.
Guava.
Papaya.
Grape.
Page 8 of 93
Grape-Plum.
Strawberry.
Golden Pepper.
Orange.
Mixed Fruit.
Apple Freezer Jelly
12 Preparation of Jam and Jelly Marmalades.
13 Preparation of Glazed Fruits. Candy.
14 Preparation of Desi Sweetmeats: Falooda.
Kalakand.
Barfi.
Sohan Halwa.
Kheer.
Gulab Jaman.
Jalebi.
Zarda.
Ras Malai.
Rasgulla.
Gajar ka Halwa.
Gajrela.
Suji ka Halva.
15 Preparation of Pie Fillings: Apple.
Blueberry.
Cherry.
Festive Mincemeat.
Green Tomato.
Peach.
16 Production of Different Types Achaars/ Pickles, Chutneys & Oil. Mango
Kasundis. Lemon
Green Peppers
Beans
Mixed
Fermented. Mustard Kasundi.
Page 9 of 93
Eggplant Kasundi.
Hot Tomato Kasundi.
Vinegar Pickles from Fruits Onion.
and Vegetables. Hot Peppers.
Jalapeño Pepper Rings.
Yellow Pepper Rings.
Sweet Green Tomatoes.
Baby Carrots.
Dilled Okra.
Peppers.
Bell Peppers.
Marinated Whole Mushrooms.
Beans.
Lemon.
Mango.
Amla.
Asparagus.
Beets.
Cauliflower or Brussels Sprouts.
Dill pickles.
Sauerkraut.
Cucumber Pickles.
Bread-and-butter pickles.
Quick fresh-pack dill pickles.
Quick sweet pickles.
14-day Sweet Pickles.
Sweet Gherkin Pickles.
Mixed Pickles. Mixed Fruit.
Mixed Vegetables.
Pickled Foods for Special No Sugar Added Pickled Beets.
Diets. No Sugar Added Sweet Pickle.
Cucumber Slices.
Page 10 of 93
Reduced-Sodium Sliced Dill Pickles.
Reduced-
Sodium Sliced Sweet Pickles,
Pickled Vegetable Relishes. Pear Relish.
Piccalilli.
Pickled Corn Relish.
Pickled Green Tomato Relish.
Pickled Pepper-Onion Relish.
Tangy Tomatillo Relish.
Chutneys. Mango.
Apple.
Amla.
Green Peppers.
Peppermint.
Walnuts.
Carrot and Turmer ic Chut ney.
17 Preparation of Tomato Products and Sauces: Tomato. Ketchup.
Blender Ketchup.
Country Western Ketchup.
Sauce. Easy Hot Sauce.
Mexican Tomato Sauce.
Cold sauces
Mango Sauce
Cayenne Pepper Sauce.
Puree.
Paste.
Spaghetti Sauce without Meat.
Spaghetti Sauce with Meat.
18 Preparation of Reduced-Sugar Fruit Spreads: Peach-Pineapple Spread.
Refrigerated Apple Spread (Made with Gelatin).
Refrigerated Grape Spread (Made with Gelatin).
19 Preparing Fruit Salsas: Spicy Cranberry.
Mango.
Peach.
Page 11 of 93
Peach Apple.
Chile (Hot Tomato Pepper Sauce).
Tomatillo Green.
Tomato Salsa using Paste Tomatoes.
Tomato Salsa using Slicing Tomatoes.
Tomato/ Green Chile.
Tomato/ Tomato Paste.
Tomato Taco.
20 Preparation of Seasonal Fruits.
21 Operation of Canning Machinery.
22 Canning Operations.
23 Caning of Seasonal Fruits & Vegetables.
24 Canning Fruit and Fruit Products. Apple Butter.
Apple Juice.
Apples—Sliced.
Applesauce.
Spiced Apple Rings.
Spiced Crab Apples.
Apricots—Halved or Sliced.
Berries—Whole.
Berry Syrup.
Cantaloupe Pickles.
Cantaloupe Pickles, no Sugar Added.
Cherries—Whole.
Cranberry Orange Chutney.
Figs.
Fruit Purees.
Grapefruit and Orange Sections.
Grape Juice.
Grapes—Whole.
Mango Chutney.
Mango Sauce.
Mixed Fruit Cocktail.
Nectarines—Halved or Sliced.
Page 12 of 93
Peaches—Halved or Sliced.
Pears—Halved or Sliced.
Pineapple.
Plums—Halved or Whole.
25 Canning Vegetables and Vegetable Products. Asparagus—Spears or Pieces.
Beans or Peas—Shelled, Dried.
Beans, Baked.
Beans, Dry, with Tomato or Molasses Sauce.
Beans, Fresh Lima—Shelled.
Beans, Snap and Italian—Pieces
Beets—Whole, Cubed, or Sliced.
Carrots—Sliced or Diced.
Corn—Cream Style.
Corn—Whole Kernel.
Mixed Vegetables.
Mushrooms—Whole or Sliced.
Okra.
Peas, Green or English—Shelled.
Peppers.
Potatoes, Sweet—Pieces or Whole.
Potatoes, White—Cubed or Whole.
Pumpkins and Winter Squash—Cubed.
Soups.
Spinach and other Greens.
Squash, Winter—Cubed.
26 Preparing and Canning Poultry, Red Meats, and Seafood: Chicken or Rabbit.
Ground or Chopped Meat.
Strips, Cubes, or Chunks of Meat.
Meat Stock (Broth).
Fish in Pint Jars.
Fish in Quart Jars.
Smoked Fish.
Tuna.
Page 13 of 93
27 Preparation of Synthetic Vinegar.
28 Preparation of Fermented Vinegar.
29 Preparation of Different Fruit Vinegar, Flavored Vinegars.
30 Preparation of Products from Wastes: Vinegar from Pineapple Waste.
Pectin from Citrus Fruits Wastes, Vinegar and Protein.
Isolate Mango Kernel Starches.
31 Tests for Quality Evaluation.
32 Analysis of Fruits and Vegetables for their Quality.
33 Pack the given Food Products and Seal.
34 Quality control and its importance in food industry.
35 Introduction to Basic Method Study in Industrial Production. Work Station Study.
Quality Levels, Time Study and Production Control.
Manufacturing Process.
Cost Analysis.
Job Opportunities.
36 Final Test.
SCHEME OF STUDIES
Food Preservation:
Module Module Title: Theory Practical Total
# Hours Hours Hours
1 Module 1: 25 Hrs
20 Hrs 00 Hrs
Introduction & Course Outline:
2 Module 2:
Accidents & Emergencies; Safety; Hygiene; Food 55 Hrs
24 Hrs 31 Hrs
Borne Illness and Injury; Cleaning & Sanitizing;
Pest Control; Safe Water Use.
3 Module 3:
Food Protection; Hazardous Foods; Raw Materials;
Processing & FIFO; Contamination; Freezing/ 60 Hrs
24 Hrs 36 Hrs
Thawing; Microbial Growth; Healthy Behavior;
Introduction to Kitchen Organization; Equipment
and Utensils; Kitchen Commodities.
Page 14 of 93
4 Module 4:
Basic Skills for Food Preparation; Food 265 Hrs
00 Hrs 100 Hrs
Preparation; Evaluating Fats; Basic Skills for
Freezing; Planning.
5 Module 5:
Basics of Safe Home Canning; Ensuring High
Quality/ Safe Canned Foods; Jars and Lids;
Using Pressure Canners; Selecting, Preparing, & 110 Hrs
00 Hrs 80 Hrs
Canning Fruit & Fruit;
Vegetables & Vegetable Products;
Tomatoes & Tomato Products; Poultry, Red Meats,
and Seafood.
6 Module 6:
Methods of Making Jams & Jellies with and
without Added Pectin; Tested Jam/ Jam Freezer
Recipes; Pickles and Pickled Products;
Pickled Vegetable Relishes; Preparation of
65 Hrs
Achaars; Fermented Foods; Preparation of 31 Hrs 210 Hrs
Kasundis; Preparation of Desi Sweetmeats;
Chutney; Stock; Sauces, Syrups & Flavored Oils;
Fruit Spreads; Salsa; Vinegar Production;
Utilization of Wastes; Fruit Leather;
Drying of Food at Home.
7 Module 7: 05 Hrs
01Hrs 04 Hrs
Finishing/Quality Control.
8 Module 8: 70 Hrs
21 Hrs 49 Hrs
Preserved Food Production System.
Grand Total: 480 Hrs
72 Hrs 408 Hrs
Percentage 15% 85% 100%
Page 15 of 93
Targeted Project/Life Skills.
 Healthy Food Selection.
 Smart Food Purchasing.
 Food Safety and Science.
 Food Preparation.
 Food Preservation.
 Careers and the Food Industry.
Overall Objective of the Course:

The objectives of this course are:
 Understand the science of Food Preservation.
 Identify recommended Safe Food Preservation Practices.
 Practice the Process of Safely Preserving High-Acid Foods using the Water Bath Canner.
 Understand the Key Ingredients needed to make High Quality Jams and Jellies.
 Practice the Process of Safely Preparing Achaars; Kasundis; Pickles; Desi Sweetmeats.
 Practice the Processes for Preserving Acidified Foods.
 Identify the Ingredients and Equipment recommended for Pickling.
 Process a Pickled Product in the Water Bath Canner.
 Identify Low-Acid Foods.
 Learn the Science behind Pressure Canning.
 Understand the different Types and Parts of the Pressure Canner.
 Practice Pressure Canning including Tomatoes.
 Preparation of Fruit Preserves.
 Preparing Fruit Salsas.
 Preparation of Reduced-Sugar Fruit Spreads.
 Preparation of Pie Fillings.
 Preparing and Canning Poultry, Red Meats, and Seafood.
 Preparation of Different Fruit Vinegars; Flavored Vinegars; Synthetic Vinegars and Fermented Vinegars.
 Utilization of Wastes.
 Ensure Quality Control.
 Knowledge of Nutritional Qualities and Composition of Fruits and Vegetables.
 Analysis of Fruits and Vegetables for their Quality.
 Master Analytical Methods for Evaluation of Chemical and Nutritional Composition of Fruits and Vegetables.
 Expert at Storage and Packaging of Food Preserves/ Products.
 Basic Method Study in Industrial Production.
Page 16 of 93
The Curriculum includes Eight Teaching Modules on the following Topics:
Food Processing & Preservation:
MODULE ITEM
#
1 Introduction/ Outline; History and Overview.
2 Accidents & Emergencies; Safety; Hygiene; Food Borne Illness and Injury;
Cleaning & Sanitizing; Pest Control; Safe Water Use.
3 Food Protection; Hazardous Foods; Raw Materials; Processing & FIFO;
Contamination; Freezing/ Thawing; Microbial Growth; Healthy Behavior;
Introduction to Kitchen Organization; Equipment and Utensils; Kitchen
Commodities.
4 Basic Skills for Food Preparation; Food Preparation; Evaluating Fats; Basic Skills
for Freezing; Planning.
5 Basics of Safe Home Canning; Ensuring High Quality/ Safe Canned Foods;
Jars and Lids; Using Pressure Canners; Selecting, Preparing, &
Canning Fruit & Fruit; Vegetables & Vegetable Products; Tomatoes & Tomato
Products; Poultry, Red Meats, and Seafood.
6 Methods of Making Jams & Jellies with and without Added Pectin; Tested Jam/
Jam Freezer Recipes; Pickles and Pickled Products; Pickled Vegetable Relishes;
Preparation of Achaars; Fermented Foods; Preparation of Kasundis; Preparation
of Desi Sweetmeats; Chutney; Stock; Sauces, Syrups & Flavored Oils;
Fruit Spreads; Salsa; Vinegar Production; Utilization of Wastes; Fruit Leather;
7 Finishing/Quality Control.
8 Preserved Food Production System.
Page 17 of 93
Equipment and Utensil List:
# Tools
1 roll Paper Towels.
1-2 Paring Knives.
1 Tongs.
1-2 Slotted Spoons.
1-3 Stainless Steel Bowls of Different Sizes.
1 Ladles.
Optional Kitchen Shears.
1 Jar Lifter.
1 Funnel.
1 Lid Wand.
1 Bubbler Remover.
1 Timer.
1 Colander.
1 set Measuring Spoons.
1 set Measuring Cups (for Dry and Liquid Ingredients).
1-2 Stock Pots.
2 Saucepans with Lids.
1 Water Bath Canners/ Pressure Canner (1 Dial Gauge; 1 Weighted Gauge).
1 Steamer/ Blanching Pot.
2 Pressure Canners
1-3 Dish Towels.
1-2 Cutting Boards.
Oven Mitts and Pot Holders.
Sharpie (For Dating Jars).
Canning Jars, Lids and Rings.
8-12 Paring Knives.
4-5 Peelers.
Page 18 of 93
Canning Class Inventory for Educators:
Sr. Additional Equipment
1 Tablecloth for Projector Table.
2 Extension Cord.
3 Projection Screen.
4 Clickers.
5 Magic Markers.
6 Chart Paper and Easel
7 Participant Materials.
8 Practice Jars For Lid Tightening Exercise.
9 InFocus Projector.
10 Power Strip.
11 Laptop and Projection Mouse.
12 Name Tents or Tags.
13 Paper Lunch Bags.
14 Pens, Pencils and Sharpies,
15 Sample Jars of Home-Canned Foods.
Sr. Equipment, Machine & Tools Quantity

No. Item/ Specification: Proposed for a batch of 25 trainees
1 Cabinet dryer (Electrical) 01
2 SS trays As required
3 Lemon squeezer 06
4 Bottle washer 02
5 Crown corking machine (Hand operated! pedal operated) 01
6 Baby Fruit pulper 02
7 Mixer-grinder/Food processors 04
8 Water purifier 02
9 Sulfuring chamber 01
10 Blancher cum sterilizer 01
11 Oven: 5 KW, 01
12 Hand / table model refractometer : Abbes type, 0-32; 28-70. 58-90 of 0-100 (Bench type) 02
13 Storage Bins of different capacity As required
14 Electronic balance 01
Page 19 of 93
15 Electric oven : For moisture determination, 0-250 °C, digital display, 2’X2’X2’ 02
16 Moisture box: Aluminum, 100 g capacity cylindrical 02
17 Vinegar generator: 01
18 Fermenter: 01
19 Vegetable slicing machine 01
20 Automatic pouch machine! filler sealer machine: including a batch coding, perforation 01
and notching unit
21 Pulping machine for fruits and vegetables 01
22 Fruit Mill 01
23 Gel Meter 01
24 Auto clave: For Sterilization of cans. 01
25 Vacuum pan 01
26 Vernier Caliper: 15 cm. 0.01 mm LU 08
27 Screw Gauge: Micrometer. 0.00 1 mm LU, 10 cm cap 08
28 Steel Scale: 12 standard steel 08
29 Steel tape : Scales I meter, and of 50 ft Weight box: For balances 08
30 Weight box : For balances 01
31 Cutting equipments: Different knives, Cutters Ibr fruits / Vegetables 08 sets
32 Sinks : standard size 02
33 Hot plate: Electrical 2 KW 02
34 Pickle Mixer: Rotary type, Contact Parts of SS 02
35 Heat sealing machine: hand / pedal operated 01
36 Tank SS : 50 liters capacity, cylindrical with cap 01
37 Syrup tanks: 50, 100 lit capacity SS 01
38 Pressure cooker : 5 Kg and 10 Kg SS 01 each
39 Liquid filling machine: 200 ml; 500 ml; 1000 ml Manual 01 each
40 SS Filter: Sieve type cloth filter, hydraulic. 01
41 Sugar coating pan: SS. Revolving type with speed control. 01
42 Bottle opener: Heavy duty, Stainless Steel 06
43 Burette: 50 ml digital Automatic, ordinary glass 06
44 Pipette : 5-50 ml capacities 06
45 Lab glass ware: Different sizes and types As required
46 Working tables: Stainless Steel Size 6’ x 3’ 01
47 Improved stoves: Made of MS with proper safety Measures 02
Page 20 of 93
48 Stainless steel! Aluminum pots : Different Capacities As required
49 Stainless steel knives : 12-15 cm blade As required
50 Spoons : Stainless steel, various shapes and sizes As required
51 Household sieves Stainless steel As required
52 Wooden spoons Different sizes As required
53 Hand operated pulp extractor: Made of stainless steel 01
54 Solar dryer (cabinet type) : Complete with solar box, Size approx 6’ X 3’ 01
# ITEM Quantity
1 Class room
 Instructor Chair & Table 01
 Dual Desk 13
2 Workshop/Lab
 Suitable Work tables 08
 Stools 25
 Discussion Table 01
3 Tool Cabinet 01
4 Trainees Locker with Space for Books/ Preserves. 01
5 First Aid Box 01
6 Book Shelf (glass panel) 01
7 Storage rack 01
Each module is designed to take approximately 4.5 to 5 hours and is divided into two main sections: The first classroom section is
devoted to learning basic steps and safety principles. The second section consists of a hands -on activity where participants have the opportunity
to practice what they learned and can a particular food using either pressure or water-bath canning.
Guideline to follow for the water- bath canning workshop is to allow: a. approximately 1 to 1.5 hours for the first part of the educational
component and supplemental activities; b. 3 to 3.5 hours for the hands-on-canning portion; and c. 30 minutes for the remainder of the slide
presentation, questions, clean up and review.
Gas stoves work better for your canning workshops but you can use electric stoves as well. Smooth cook -tops are not recommended
kitchen that has a water supply, sink and plenty of counter space to accommodate the hands-on activity.
Keep your class size manageable (15 to 25 participants)
The Curriculum combines the delivery of new information with practical opportunitie s to apply the knowledge.
Activities Introduction
Activity
Have each participant introduce themselves and relate their experiences with canning and why they are interested in taking th e class.
Page 21 of 93
Regardless of experience levels of participants, reassure everyone that this class is appropriate for all levels.
Jars Pass around examples of a commercial glass jar (mayonnaise, peanut butter or spaghetti sauce), a regular canning jar a nd canning lids.
Have participants compare the width of the sealing surfaces with the width of the sealing compound on the lid. Point out that many commercial
products previously packaged in glass jars are now plastic.
Utensil Kit Show kit contents; all tools will be used during the hands-on activity.
Filling Jars Have several practice jars with lids available for participants to practice “finger tip tight .
Raw Pack Hot Pack This slide is animated. Let participants guess the type of pack indicated by each picture. Mouse click ag ain, and you will
be able to see the titles of the picture.
Let’s Review the Steps Let the participants identify the steps and describe how the tools are used.
Identifying Parts Set up stations around the room with disassembled pressure canners available for inspection at each stati on. Divide
participants into small groups and hand out a copy of Presto’s Parts of a Pressure Canner handout. Ask the small groups to id entify each part on
the list. If you have a combination of weighted gauge and dial gauge canners, rotate the groups so that ever yone has a chance to inspect both
kinds of canners.
Provide each participant a pipe cleaner to use for checking vent pipes.
Jams and Jellies:
Write the following questions on a flip chart.
 What’s your favorite jam, jelly, etc.?
 What questions do you have about making jams and jellies?
 When making jams and jellies what problems have you experienced?
 What do you hope to learn today?
Take a few minutes to discuss participants’ responses.
Jellied Products:
Provide six samples of jellied products such as jelly, jam, marmalade, fruit butter, and preserves to taste and identify.
You may want to include one sugar-free product for comparison.
Have participants do a blind taste test.
List all the sample products on a flip chart and have participants identify each.
Testing for Seals:
Have some sealed and unsealed jars of food.
Let participants practice checking for seals.
What to Do…? Solutions to many of the common problems.
List a variety of problems encountered when making jellied products on index cards.
Hand out one card to each person and ask them to research the problem, the causes and the remedies.
This can be done individually and/or in small groups.
Have everyone report their findings to the entire group.
This exercise can help participants become more familiar with the contents of their r esource book.
Page 22 of 93
Scenarios:
Write the following scenarios on index cards and ask for volunteers to read each one.
After reading aloud, ask participants to spend about 3-5 minutes discussing with the person next to them what was done correctly/incorrectly
and how the problem can be remedied, if necessary. Share responses.
1. Auntie is preparing her famous apple jelly recipe. She pours the jelly into 6 sterilized jars, using all recommended canning procedures.
She has enough left over for an additional jar. She washes a new jar in hot soapy water and pours the rest of the jelly into the jar. She
has just enough jelly for the additional jar, leaving ¼ inch headspace. The processing time for this recipe is 12 minutes. Is Auntie’s last
jar of jelly safe to eat? Why or why not?
(Answer: Yes, it is safe to eat. The jar was washed according to recommendations and the processing time is greater than 10 m inutes so the jar
will be sterilized during the canning process.)
2. Mr. A has a large garden. This year, he has a bumper crop of green beans and today he has decided to can a dozen pint jars of beans . He
blanches his beans and pours them into 7 pint jars in his water-bath canner. He sets the timer for 40 minutes. Is he following the correct
procedure? Why or why not?
(Answer: No, he is not following the correct procedure and his beans will not be safe to eat. Beans are a low -acid food and MUST be canned in
the pressure canner. If he followed a tested recipe, it would specify that green beans must be pressure canned.)
3. S is diabetic. She has decided to make strawberry jam using her own recipe that requires half of the sugar of the recipe from S o Easy to
Preserve, which calls for only sugar and strawberries. She is freezing her jam. Will the product be safe? What might you reco mmend as
an alternative to S’s method?
(Answer: As long as S freezes her jam, it will be safe to eat; however, the jam will most likely be ver y runny because sugar is a necessary part
of the gelling process. If S wants to reduce the sugar in her jam, she could use a recipe for strawberry jam with pectin and artificial sweetener.)
Summary:
Major food preservation methods and their relationship to the conditions that encourage or inhibit growth of microorganisms.
Students will discuss the principles of food microbiology.
Why Preserve Food? -
Instructional Procedures:
The students will participate in a Pre-assessment to determine their current knowledge about food preservation and production by interviewing
at least five students in class concerning home vegetable gardening and home food storage using the questions. Discuss the findings of the
interviews as a class.
Canning:
The students will complete the Food Preservation - Canning, Introduction, and Basic Information worksheet utilizing a textbook and/or teacher
discussion.
Proper Sanitation and Control of Microorganisms in Food Preservation.
Have groups of students summarize the presentation by making a chart showing specific steps taken to control microorganisms in food
preservation and consequences which would occur if these steps were not followed.
The students will watch a demonstration on blanching vegetables and take notes on the proce dure. Vegetables must be blanched to destroy
enzymes that deteriorate the quality of vegetables-frozen or canned.
Page 23 of 93
The students will watch a demonstration on treating fruit with an antioxidant to prevent enzyme deterioration.
The students will participate in a canning lab to practice proper canning methods using fruit(s) in season. (See FOOD PRESERVATION -
CANNING.)
The students will participate in a lab illustrating that acids are a factor in inhibiting growth of microorganisms.
CAN whole tomatoes. Refer to PREPARING AND PROCESSING TOMATOES. The tomatoes can be used in lasagna or another recipe
during the course.
OR
CAN USDA SALSA - HOT TOMATO-PEPPER SAUCE. A pint of salsa could be given to each student to take home if he/she want to bring
an empty canning jar from home. Or, it can also be utilized in a recipe later in the course. FREEZING:
The teacher will discuss the worksheet on FOOD PRESERVATION - FREEZING, INTRODUCTION AND BASIC INFORMATION as the
students complete it. The students will participate in a lab illustrating that temperature is a way of inhibiting growth of microorganisms.
FREEZE peaches, apples, strawberries (whichever is in season). The peaches or apples can be used in pie later in the course. The peaches or
apples could also be canned. Refer to FOOD PRESERVATION - FREEZING.
As a homework assignment, prepare a FREEZER STORAGE CHART to show what is put into your freezer, when it was put in, and the date
by which it should be removed. Post the chart by the freezer and encourage everyone to help keep the chart up to date.
NOTE TO TEACHER: Options 11-13 are from a Jam and Jelly Unit by MCP Pectin as a way to demonstrate that sugar inhibits the growth of
microorganisms.
The students will complete the FOOD PRESERVATION - JAMS AND JELLIES worksheet as the teacher discusses INTRODUCTION AND
BASIC INFORMATION ON FREEZER JAMS AND JELLIES.
During the lecture, the teacher may wish to emphasize the BULLETIN BOARD IDEA (POSTER).
Other teacher resources for the making of jams and jellies included in the guide are:
 ADDITIONAL POINTS TO EMPHASIZE
 JAM AND JELLY INGREDIENTS AND THEIR FUNCTIONS
 DIFFERENCE BETWEEN COOKED AND UNCOOKED (FREEZER) JAMS AND JELLIES The teacher will demonstrate a freezer jam
recipe. For content, refer to:
o PREPARATION OF FREEZER JAMS AND JELLIES
o PREPARATION STEPS FOR FREEZER METHODS
Recipes to choose from include:
 APRICOT-PINEAPPLE FREEZER JAM
 BLUEBERRY-PEACH FREEZER JAM
 STRAWBERRY-PEACH-KIWI FREEZER JAM
 STRAWBERRY-RASPBERRY FREEZER JAM
 APPLE FREEZER JELLY
While the pectin and fruit are sitting for 30 minutes as called for in the recipes, the teacher will help the students plan a work schedule for the
comparison lab to follow.
Page 24 of 93
NOTE TO TEACHER: If any jams or jellies form crystals, save the product for a result demonstration to be used in the unit on
CRYSTALLIZATION in this guide.
The students will prepare one cooked jam or jelly recipe and an uncooked jam or jelly recipe in a lab experience.
Recipes to choose from include:
 STRAWBERRY JAM
 PEACH JAM
 GRAPE JELLY
 ORANGE JELLY
After the recipes are completed, properly store the jams and jellies to cool. They will be compared and evaluated in a later class time. Afte r the
teacher reviews how to use COMPARISON SCORECARD, the students will complete their scorecard.
The students will taste test their uncooked jams and jellies using a bread product (toast, hot bread, etc). They will then complete SCORE
YOUR JAM and SCORE YOUR JELLY worksheets. The remainder of the jam and/or jelly can then be utilized for other food classes d uring
the course.
As class time permits, option 13 can be repeated using different recipes. DRYING
The students will participate in a lab illustrating that water and moisture removal are factors to inhibit growth of microorg anisms.
DRY fruit leather. Refer to FRUIT DRYING.
In groups of four, the students will brainstorm on paper the advantages and disadvantages of each preservation method. The students will share
the lists with the class and check against resources. Ask students if there may be circumstances under which a method mi ght be impossible or
impractical to use.
NOTE TO TEACHER: Be sure that the students connect preservation methods to microorganisms control.
Upon completion of this unit on food preservation, the students will take a UNIT TEST discussing the common problems of canning, their
causes, and solutions. The teacher will discuss the test with the students.
Moisture and temperature are the two critical factors in optimal food storage.
Moisture - the humidity in the storage environment should be low. If dried foods pick up moisture from the storage area, molds and bacteria
can grow. This can lead to spoilage and illness. Moisture can also lead to the breakdown of some packaging materials (paper d egradation and
metal rusting). In areas of high environmental humidit y a dehumidifier may be needed.
Temperature - The optimal temperature range is in the cool to moderate range, approximately 40 - 70 degrees F. Research at Brigham Young
University (Ref. 1.) on long term storage has shown that wheat retained an acceptable qu ality for 25 years stored cold (basement) and only 5
years stored hot (garage or attic). Grain germination rates will decline and vitamin breakdown rates in all stored foods will increase as the
temperature increases. Canned foods should not be allowed to freeze. Freezing will bulge cans and may cause seam failures leading to a
potential for foodborne illness. Dry foods can freeze without concern.
Other factors - Direct sunlight is detrimental to foods. It can speed deterioration of both the food and the packaging. The heat from sunlight can
also speed deterioration. Always store foods off the floor. Flooring materials, especially concrete can leech chemicals into stored foods. These
chemicals can pass through plastics and can cause rust to form on metal.
Page 25 of 93
Intended Learning Outcomes:
If students can preserve food utilizing a variety of methods and science principles, they will be better prepared to keep saf e and have more
alternatives when planning and preparing meals.
Caution:
It is essential that you wear flat shoes with a closed toe – this is for your safety and comfort, we will be on our feet most of the time.
Program Overview– 6-Months Curriculum for Food Preservation:
Week Module Title and Aim Learning Units Theory1 Workplace2

Days/hours Days/hours
Module 1:
1 Introduction/ Outline. LU 1- Introduction & Course Outline. 5
Aim: LU 2- Experiential Learning Mode Learning 5
 To introduce Students and Staff. by doing; Interactive Demonstration and
 To make the Class aware about the entire Course. Nutrients.
 To discuss and develop Work Ethics. LU 3- History/ Overview: Canning; Freezing; 5
Jams; Jellies; Preserves; Conserves;
LU 4- Unit Review/ Evaluation. 5
Total Hrs 20 Hrs 00 Hrs
Module 2:
Kitchen Accidents & Emergencies. LU 5- Accidents & Emergencies I.
Aim: Accident prevention & action for
 To demonstrate awareness of the principles of emergencies.
health and safety and safety practices in the 1. Accidents defined. 2 3
Food Handling/ Processing workplace in order 2. The cause of accidents (human hazards &
to enable students to follow health & safety environmental hazards).
3. Preventing cuts & lacerations Preventing
1
Learning hours in training provider premises
2
Training workshop, laboratory and on-the-job workplace
Page 26 of 93
procedures. burns.
 To enable students to identify hazards, 4. Preventing falls & other common injuries.
emergencies and accidents at workplace.
 To enable students deal with first aid and fire LU 6- Accidents & Emergencies II.
2 fighting. 1. Fire safety.
 To introduce food related workers about food 2. First aid in emergencies (choking & heart
contamination; its sources; harms; observation attack). 2 3
techniques and precautionary measures to 3. Procedure for bomb scares.
prevent it 4. Safe lifting & carrying techniques.
 To outline personal hygiene and dress code.
Safety Regulations. LU 7- Safety Regulations I.
Aim: 1. Government Agencies responsible for
 To make the students aware of the importance Food Safety Regulations.
and prevalence of Food Safety Laws and 2. Food Safety in Pakistan
Regulations prevailing in Pakistan. 3. Safe Drinking Water Act (SDWA).
5
4. Laws Dealing with Food Safety in
 To explain the Purpose and Scope of Good
Pakistan.
Manufacturing Practices.
5. Pakistan Hotels and Restaurant Act, 1976.
6. Federal Agency that Regulates Pesticides,
Sanitizers, and Water Quality.
LU 8- Safety Regulations II.
1. The Cantonment
2. The purpose and scope of Good
Manufacturing Practices
3. Guidelines for GMPs
4. What to do and what not to do when an 5
inspector arrives at your processing
establishment.
5. Pure Food Act, 1966 (Pakistan)
6. General Licensing and Food Safety
Guidelines
Page 27 of 93
Hygiene. LU 9-10 Worker Hygiene That Cause Food
Aim: Contamination.
 To explain the importance of Worker Hygiene 1. What is Hygiene
and the causes of Food Contamination. 2. What is Food Contamination
3. Symptoms and conditions that would
 To show the methods of ensuring Worker
exclude a person from working with food.
Hygiene.
4. Personal hygienic practices that
 To detail the Six Stages of cleaning.
employees who handle food should follow
at home to maintain overall cleanliness on
the job. 2 8
5. When and how to wash hands correctly.
6. When and where to use disposable hand
gloves Waste disposal.
1. Reporting procedures;
2. Bad habits and hygiene practices;
3. Reportable illnesses and infections;
4. Carriers;
5. Fit for work;
6. Six stages of cleaning.
Food Protection. LU 11- Food Borne Illness and Injury.
3 Outcome/objectives: Introduction What does food borne illness
At the end of this session the student must be mean.
aware of the hazardous food and the agent causing A- Microbial, chemical, and physical hazards
these hazards. The whole procedure of packaging and the types of illness or injury they
and all the ingredients used in this process, their cause.
affects and their conditions which are necessary to B- Others (glass, plastic, metal shreds etc.)
be maintained for this purpose. To have a complete Food borne disease intoxication vs. 2 3
know how of the post processing harms. infections.
C- Common symptoms of microbial food.
Food Borne Illness and Injury.
D- Populations particularly susceptible to
Aim: food borne disease
 To introduce the meaning of Food Borne E- Food allergies and intolerances
Illness. F- Foods that account for 90% of known food
 To explain the various types of hazards and the allergenic reactions.
illness or injury they cause.
Cleaning & Sanitizing. LU 12- Kitchen Cleaning & Sanitizing. 1 4
Page 28 of 93
Aim: 1. Objectives
 To explain the procedure for cleaning counters, 2. Calibrating a pocket thermometer
sinks and non cooking equipment. 3. Cleaning schedule
 To demonstrate the Factors in cleaning process 4. Factors in cleaning process
and explain the various cleaning agents used in 5. Cleaning agents
the Kitchen. 6. Kinds of sanitizers
 To teach the students the 5 steps for cleaning 6. Manual cleaning & sanitizing
and sanitizing and the goal of each. 7. Cleaning surfaces & stationary equipment
 To explain Cleaning in Place (CIP). 8. Storing chemicals.
9. Procedure for cleaning counters, sinks and
 To ensure that the students understand how to
non cooking equipment
handle waste.
10. Setting up three post sink
11. To understand how to handle waste
12. Cleaning frequency
13. Cleaning in place (CIP)
14. The 5 steps for cleaning and sanitizing and
the goal of each
15. Summary of chemical sanitizing agents
16. Why it is necessary to thoroughly clean a
surface before sanitizing it.
17. Chemical Sanitizing
Pest Control. LU13- Pest Control
Aim: 1. Detecting & preventing cockroaches &
 To teach the method of detecting & preventing flies infestation
cockroaches & flies infestation. 2. Signs of rats & mites infestation
3. Preventing & controlling rodents 1 4
 To explain the signs of rats & mites infestation.
4. Birds
 To show the students how to prevent & control
5. Pesticides
rodents and birds.
 To teach the safe use of Pesticides.
Safe Water Use. LU 14- Safe Water Use.
Aim: 1. Characteristics and use of Potable water in
 To ensure water quality use and methods. processing plants
2 3
2. Decision tree for assessing the suitability
 To explain the characteristics and use of Potable
of water for its intended use
water in processing plants.
3. Assurance of water quality
Page 29 of 93
 To make the students aware of when water 4. Risks associated with municipal, ground,
should be tested. and surface water.
5. When water should be tested
6. Back flow prevention devices and how
they work.
7. Situations in which aerosols and floor
splash can cause food contamination
1. Examples of a direct/ indirect cross
connections.
LU 15- Unit Review/ Evaluation. 2 3
Module 3:
4 Food Protection. LU 16- Hazardous Foods.
Aim: 1. Definition and examples of potentially
At the end of this session the student must be hazardous food
aware of the hazardous food and the agent causing 2. What is food protection?
these hazards. The whole procedure of packaging 3. What is TDZ, temperature danger Zone and
and all the ingredients used in this process, their how is it affecting the processed for at
affects and their conditions which are necessary to different temperatures?
be maintained for this purpose. To have a complete 4. Situations in which raw materials, 2 3
know how of the post processing harms. ingredients or processed food products are
exposed to TDZ temperatures.
5. To provide basic knowledge of possible
hazards in food and techniques to eliminate
these hazards.
6. To produce hazards free food under safe
working environment for community.
Raw Materials; Processing & FIFO. LU 17- Raw Materials; Processing &
Aim: FIFO.
 To explain the definition of raw material and 1. Raw material definition and types of raw
teach the various types of raw materials used in materials used in the industry
2. How is food processed? 2 3
the Food Processing and Preservation Industry.
 To teach the students how raw materials for 3. The “First in First out “ (FIFO) system and
food preservation processed. how it helps to maintain safe food
 To explain “First in First out “(FIFO) system
Page 30 of 93
and how it helps to maintain safe food.
Contamination. LU 18- Contamination.
Aim: 1. Methods to store food
 To teach the students the various ways to avoid 2. Storage conditions that prevent food
food contamination and the causes, and effects contamination 2 3
of food contamination. 3. Ways to avoid food contamination
4. Causes, and effects of food contamination
 To explain the methods to Food storage under
conditions that prevent food contamination.
Freezing/ Thawing. LU 19- Freezing/ Thawing.
Aim: 1. Safe thawing of frozen food and ingredients
 To teach the students what can be frozen and 2. Frozen Food and Power Outages: When to
what cannot. Save and When to Throw Out
3. How defrost the food safely? 2 3
 To show safe thawing of frozen food and
4. What can be frozen and what cannot?
ingredients.
 To teach how to defrost food safely.
 To show when to save and when to throw out
processed and preserved food.
Microbial Growth. LU 20- Microbial Growth.
Aim: 1. Preventing post-processing contamination
 To explain the hazards associated with reduced and microbial growth
oxygen packaging (ROP). 2. Hazards associated with reduced oxygen 2 3
packaging ROP
 To teach the prevention of post-processing
3. What is vacuum packaging?
contamination and microbial growth.
 To explain what is vacuum packaging.
Healthy Behavior: LU 21- Healthy Behavior I:
5 Aim: 1. Identifying foods that grow in your area
 Eating the appropriate amounts from each food and their seasons.
group every day. 2. Understanding where food comes from
3. Eating the appropriate amounts from each
 Eating a variety of foods within each food 2 3
food group every day.
group every day.
4. Eating a variety of foods within each food
 Eating fruits and vegetables every day.
group every day.
 Limiting foods and beverages high in added 5. Eating fruits and vegetables every day.
Sugars; Salt; Fat, and sodium. 6. Choosing to eat whole grain products and
Page 31 of 93
 Eating healthy snacks. fat-free or low fat milk or milk products.
 Preparing food in healthful ways. LU 22- Healthy Behavior II:
 Balancing caloric intake with caloric 1. Eating a variety of foods from the protein
expenditure. Foods group each week.
Following an eating plan for healthy growth and 2. Limiting foods and beverages high in
development. added Sugars; Salt; Fat, and sodium.
3. Eating healthy snacks.
2 3
4. Preparing food in healthful ways.
5. Balancing caloric intake with caloric
expenditure.
6. Following an eating plan for healthy
growth and development.
7. Supporting others to eat health fully.
Kitchen Organization. LU 23- Introduction to Kitchen
Aim: Organization.
 To clarify the concept of organization in the Structure of Kitchen organization
Kitchen and the students responsibilities and 1. The Professional cookery 2 3
duties. 2. Kitchen management staff
3. Planning for food production
 To introduce planning for food production.
4. Kitchen sections
5. Food stations and cooks duties
Kitchen Terminology, Equipment & Use. LU 24- Introduction to Kitchen
Aim: Terminology & Equipment
1. Introduction to Kitchen Terminology.
 To introduce Kitchen Terminology and 2. Translation of English Terminology to
translation from English to Urdu Language.
Urdu Language.
 To teach how to select correct and safe use of 3. Correct use of Kitchen Terminology while 2 3
the Equipment including handling of knives and preparing food
other cutting equipment. 4. Select correct and safe use of the
Equipment.
5. Handling of knives and other cutting
equipment.
Equipment and Utensils. LU 25- Design, Use, and Maintenance of
Aim: Equipment and Utensils 2 3
 To teach how a preventative maintenance, 1. Definition and examples of a food contact
Page 32 of 93
repair, and calibration program impacts food and non-food contact surfaces.
safety. 2. Desirable characteristics of materials used
 To show desirable characteristics of materials as food contact surfaces.
used as food contact surfaces. 3. How proper placement of equipment
 To teach the students the definition of and minimizes food safety risks.
provide examples of food contact and non-food 4. How a preventative maintenance, repair,
contact surfaces and how proper placement of and calibration programs impact food
equipment minimizes food safety risks. safety.
Kitchen Commodities. LU 26- Introduction to Kitchen
6 Aim: Commodities.
 Introduction of local herbs, spices meat, fish 1. Introduction of local herbs, spices and
and. poultry. and their uses and identification of their uses.
fruits and vegetables used in both local & other 2. Identification of fruits and vegetables used
cuisines. Their buying & storage qualities. in both local & other cuisines. Their
2 3
buying & storage qualities.
 Storage uses and buying qualities of various
3. Introduction to meat, fish and. poultry.
food products used in the kitchen and bakery.
Their buying & storage qualities
4. Storage uses and buying qualities of
various food products used in the kitchen
and bakery.
LU 27- Unit Review/ Evaluation. 2 3
Module 4:
Basic Skills for Food Preparation. LU 28- Basic Skills for Food Preparation.
Aim: 1. Use of cutting boards
 To teach the use of cutting boards, Knife 2. Knife essentials
essentials and how to carve. 3. How to carve
4. De-boning a chicken
 To explain method of de-boning a chicken and
5. How to clean & fillet a fish 5
how to clean & fillet a fish.
6. How to chop, slice, dice & shred
 To teach the students how to wash; rinse &
7. Trimming, peeling, coring, pitting
Blanche; chop; slice; dice & shred; trimming;
peeling; coring; pitting and mixing of Food
including: Stirring; Whisking; Whipping;
Beating; Folding and Blending.
Page 33 of 93
 Meat Grinding Procedure.
 Basic Cuts of Vegetables.
 Measuring & Conversions.
LU 29- Basic Skills for Cold Food
Preparation.
1. Concept of cold food and its importance in
the culinary art especially the presentation.
2. Preparing a range of salads sandwiches;
prepare Hors D’oeuvres.
5
3. Types of food used in cold food
preparation.
4. Observing quality points when preparing
cold food.
5. Correct use of the tools & equipment in the
preparation of cold food.
LU 30- Basic Skills for Preparation of
Snacks.
1. Knowledge and skills required in the
preparation of snacks
2. Method of preparation of variety of snacks
both hot & cold.
3. Suitable filling for food items such as 5
patties. samosa, rolls, pizza etc.
4. Knowledge & preparation techniques of
local snacks.
5. Methods of presentation
6. Complements & garnishes for various
snack items.
LU 31- Basic Skills for Re-Generation of
7 Prepared Food.
1. Definition of regeneration.
2. Identification of pre-prepared food that can 5
be regenerated.
3. Handling, finishing and presenting the
various food preparations.
Page 34 of 93
4. Selecting appropriate equipment & utensils
for regenerated food.
LU 32- Basic Skills for Preparation Hot &
Cold Beverages.
1. Gain knowledge & skills of hot & cold
beverage preparation.
2. Understand the role of still room in relation
to preparation & production of beverage. 5
3. Select beverages for various occasions
4. Understand the use & selection of
equipment.
5. Learn variety of hot & cold beverages.
6. Prepare soups.
LU – 33 Basic Skills for Preparation of
Breakfast.
1. Making Fresh Bread.
2. Making Cookies.
5
3. Making Biscuits.
4. Making Instant Oatmeal Packets.
5. Making Whole Wheat Muffins.
6. Making Pancakes.
LU – 34-35 Basic Skills for Preparation of
Main Dishes.
1. Making an Oven-Baked Chicken.
2. Stir-Frying Vegetables in a Skillet.
3. Making a Meat-Free Meal.
10
4. Microwaving Potatoes.
5. Marinating Meat.
6. Cooking less Tender Cuts of Meat.
7. Making Meatloaf.
8. Cooking a Turkey.
8 Side Dishes.
5
1. Making an Emulsion.
2. Making Breadsticks.
Page 35 of 93
3. Using Overripe Fruit to Make Banana
Bread.
4. Making Granola Bars.
Entrées.
1. Making Fruit and Vegetable Salads.
5
2. Making Fruit Graruta.
3. Making Yogurt.
4. Creating Fruit Kababs.
LU 38-40 Pies & Fillings I.
1. Learning to Make Piecrust.
2. Making a Double-Crusted Pie.
15
3. Festive Mincemeat Pie Filling.
4. Green Tomato Pie Filling.
5. Peach Pie Filling.
LU 41 Pies & Fillings II.
9 1. Cherry Pie Filling.
5
2. Apple Pie Filling.
3. Strawberry Pie Filling.
LU – 42 Evaluating Fats.
1. Evaluating Cottage Cheese. 5
2. Evaluating Fat Diets.
LU – 43 Freezing.
1. Preparing Vegetables for Freezing.
2. Freezing Berries.
3. Freezing Leftovers.
5
4. Freezing Batter or Baked Goods.
5. Freezing Pizza.
6. Freezing and Drying Bananas.
7. Freezing Breakfast Sandwiches.
LU – 44 General.
1. Making Healthy Lifestyle Choices.
2. Fitting Fast Food into your Life. 5
3. Developing New Recipes.
4. Dividing Family Packs of Ground Meat.
Page 36 of 93
5. Altering the Salt and Sugar Content of
Foods.
6. Stoning Fruit.
7. Reheating Leftover Foods.
8. Experimenting with Pigments of
Vegetables.
LU – 45 Planning.
1. Making Healthy Substitutions.
2. Meal Planning and Preparation.
3. Family and Meal Planning.
4. Scaling Recipes.
5. Budget-Based Meal Planning.
5
6. Giving to Others.
7. Understanding Food Insecurity.
8. Planning a Meal for People with Health
Concerns.
9. Discovering the Importance of Calcium for
Bone Strength.
LU – 46 General II.
10 1. Conducting a Food Preparation Activity
for Young Children. 5
2. Tracking Activity and Food Intake.
3. Incorporating Daily Physical Activity.
LU 47- Unit Review/ Evaluation.
1. Making a Breakfast Food.
2. Making Fruit and Vegetable Salads.
3. Making Yogurt.
4. Making a Main Dish in the Oven.
5. Making Biscuits.
6. Making Fresh Bread. 5
7. Making a Meat-Free Meal.
8. Cooking a Turkey.
9. Marinating Meat.
10. Stir-Frying Vegetables in a Skillet.
11. Cooking less Tender Cuts of Meat.
12. Learning to Make Piecrust/ Pie Filling.
Page 37 of 93
13. Evaluating Fats.
14. Freezing.
15. Making Healthy Lifestyle Choices.
16. Fitting Fast Food into your Life.
17. Developing New Recipes.
18. Making Healthy Substitutions.
19. Meal Planning and Preparation.
20. Conducting a Food Preparation Activity
for Young Children.

Module 5:
Basics of Safe Home Canning LU 48- Basics of Safe Home Canning I. 5
Aim: 1. Why Can Foods?
2. How Canning Preserves Foods.
 To learn why we can food and the various 3. Vacuum Seal Canning Method
methods and details of safe canning.
4. Acid Foods pH # 4.6 (Measure of
Acidity/ alkalinity).
5. Low Acid Foods pH > 4.6
6. Mixtures of Acid and Low Acid Foods.
7. Temperatures for Food Preservation.
8. Food Acidity.
9. Acidification.
10. Preventing Browning.
LU 49- Basics of Safe Home Canning II. 5
1. Process Times for Some Acid Foods in
Dial Gauge Pressure Canner
Weighted Gauge Pressure Canner
3. Two Approved Methods of Canning
Foods At Home
A. Boiling Water Canning (212°F at Sea
Level). Used for Acid Foods
B. Pressure Canning (at least 240°F).
Used for Low Acid Foods (and
Page 38 of 93
Mixtures of Acid and Low Acid
Foods).
Ensuring High- LU 50- Ensuring High Quality/ Safe 5
Quality/ Safe Canned Foods. Canned Foods.
Recommended Canning Practices.
Aim:
1. Maintaining color and flavor in canned
 To explain the whole procedure of canning and food.
all the ingredients used in this process, their 2. Advantages of hot packing.
affects and their conditions which are necessary 3. Controlling headspace.
to be maintained for this purpose.
Jars and Lids: LU 51- Jars and Lids. 5
11 Aim: Preparing Jars for Canning.
 To teach the preparation of jars and lids and Preparing Lids for Canning.
procedures for cooling preserved food and Utensil Kit.
filling of jars. 1. Jar cleaning
2. Sterilization of empty jars
3. Lid selection, preparation
4. and use
5. Cooling jars
6. Filling Jars.
7. Hot Pack.
8. Raw Pack.
9. Testing jar seals
10. Reprocessing unsealed jar
11. Storing canned food
12. Identifying and handling spoiled canned
food.
Using Pressure Canners. LU 52- Using Pressure Canners: 5
Aim: Selecting the correct processing time.
To introduce the students to the use of Pressure 1. Example of using tables for determining
Canners. 2. proper process time.
3. Signs of Spoilage.
Selecting, Preparing, & LU 53-54 Selecting, Preparing, & 10
Canning Fruit and Fruit Products. Canning Fruit and Fruit
Products I.
Aim:
1. General
Page 39 of 93
To learn how to select, prepare and can various 2. Apple butter
Fruits and Fruit Products. 3. Apple juice
4. Apples—sliced
5. Figs.
6. Fruit Purees.
7. Grapefruit and Orange Sections
8. Grape Juice.
9. Grapes—Whole.
10. Mango Chutney.
11. Mango Sauce.
LU 55- Selecting, Preparing, & 5
Canning Fruit and Fruit
Products II.
1. Applesauce.
2. Spiced apple rings.
3. Spiced crab apples.
4. Apricots—halved or sliced
5. Berries—whole
6. Berry syrup
7. Cantaloupe pickles
8. Cantaloupe pickles, no sugar
9. added
10. Cherries—whole
11. Cranberry orange chutney.
12. Mixed fruit cocktail
13. Nectarines—halved or sliced
14. Peaches—halved or sliced
15. Pears—halved
16. Pears, Asian–halved or sliced
17. Pineapple
18. Plums—halved or whole.
Selecting, Preparing, & LU 56-57 Selecting, Preparing, & 10
12 Canning Vegetables & Canning Vegetables &
Vegetable Products I.
Vegetable Products.
1. Asparagus—spears or pieces.
Aim: 2. Beans or peas—shelled, dried.
Page 40 of 93
To learn how to select, prepare and can various 3. Beans, baked.
Vegetables and Vegetable Products. 4. Beans, dry, with tomato or
5. molasses sauce.
6. Beans, fresh lima—shelled.
7. Beans, snap and Italian—pieces.
8. Beets—whole, cubed, or sliced
9. Carrots—sliced or diced.
LU 58- Selecting, Preparing, & 5
Canning Vegetables &
Vegetable Products II.
1. Corn—cream style
2. Corn—whole kernel
3. Mixed vegetables
4. Mushrooms—whole or sliced
5. Okra
6. Peas, green or English—shelled
7. Peppers.
8. Potatoes, sweet—pieces or whole
9. Potatoes, white—cubed or whole
10. Pumpkins and winter squash—cubed
11. Soups
12. Spinach and other greens
13. Squash, winter—cubed
Selecting, Preparing, & Canning LU 59- Selecting, Preparing, & Canning 5
Tomatoes & Tomato Products. Tomatoes & Tomato Products I.
1. General
Aim:
2. Tomato juice
To learn how to select, prepare and can Tomatoes
3. Tomato and vegetable juice blend
and Tomato Products.
4. Tomatoes—crushed
5. Standard tomato sauce.
6. Tomatoes
whole or halved (packed in water)
7. Tomatoes—
whole or halved (packed in tomato juice
)
8. Tomatoes—
Page 41 of 93
whole or halved (packed raw without a
dded liquid)
9. Tomatoes with okra or zucchini
10. Tomatillos
11. Spaghetti sauce without meat
12. Spaghetti sauce with meat.
LU 60- Selecting, Preparing, & Canning 5
Tomatoes & Tomato Products II.
1. Mexican tomato sauce
2. Easy hot sauce
3. Cayenne pepper sauce
4. Tomato ketchup
5. Country western ketchup
6. Blender ketchup
LU 61-62 Preparing and Canning Poultry, 10
13 Poultry, Red Meats, and Seafood.
Aim: Red Meats, and Seafood I.
To learn how to prepare and can Poultry, Red Meat 1. Chicken or rabbit.
and Seafood. 2. Ground or chopped meat.
3. Strips, cubes, or chunks of meat.
4. Meat stock (broth).
5. Fish in pint jars.
6. Fish in quart jars.
7. Smoked fish.
8. Tuna.
LU 63- Unit Review/ Evaluation 5
Module 6:
Methods of Making Jams & Jellies. LU 64- Methods of Making Jams &
Aim: Jellies. Equipment & Supplies.
To learn how to prepare and preserve jams and 1. Jam and Jelly Ingredients and their
jellies. Functions.
5
2. Jams and jellies with reduced sugar
3. Preventing spoilage
4. Preserves.
5. Marmalades.
Page 42 of 93
6. Conserves.
7. Other Products.
8. Making Jelly without Added Pectin
9. Extracting Juices and Making Jelly.
10. Preparing and Canning Jams and Jellies;
11. Jellied Products.
12. Jam Comparison: Cooked Versus
Uncooked.
LU 65- Methods of Making Jams &
Jellies.
1. Preserving Jelly Products Safely.
2. Ingredients.
3. Remaking Soft Jellies.
4. Making and Storing Freezer Jam.
5. Preparation of Freezer Jams and Jellies. 5
6. Preparation Steps for Freezer Methods.
7. Canned Foods for Special Diets.
8. Canning without Sugar.
9. Canning without Salt (Reduced Sodium).
10. Canning Fruit-Based Baby Foods.
11. How much should you can?
Making Jam without Added Pectin. LU 66- Making Jam without Added
14 Aim: Pectin
To learn how to make jam without added Pectin. 1. Pear-Apple Jam.
2. Strawberry-Rhubarb Jelly. 5
3. Blueberry-Spice Jam.
4. Grape-Plum Jelly.
5. Golden Pepper Jelly.
Tested Jam Recipes. LU 67-68 Tested Jam Recipes.
Aim: 1. Strawberry Jam.
To teach and practice jam making. 2. Peach Jam. 10
3. Grape Jelly.
4. Orange Jelly.
Tested Freezer Jam Recipes. LU 69-70 Recipes.
1. Apricot-Pineapple Freezer Jam. 10
Aim:
Page 43 of 93
To learn how to make freezer jams. 2. Blueberry-Peach Freezer Jam.
3. Strawberry-Peach-Kiwi Freezer Jam.
4. Strawberry-Raspberry Freezer Jam.
5. Apple Freezer Jelly.
Pickles and Pickled Products. LU 71- Preparing Pickled & Fermented
15 Aim: Foods.
To learn about Pickling and various 1. What are Pickles?
Pickled Products. 2. Preparing and Canning
3. Fermented Foods and Pickled
4. Vegetables.
5. Selection of Fresh Cucumbers
6. Low Temperature
7. Pasteurization Treatment.
8. Suitable Containers, Covers,
9. and Weights for Fermenting
10. Foods.
11. Ingredients. 5
12. Pickles with reduced Salt
13. Content.
14. Firming Agents.
15. Preventing Spoilage.
Pickling Ingredients.
• Produce.
• Salt.
• Vinegar.
• Sugar.
• Spices.
• Water.
• Firming Agents.
Types of Pickles. LU 72-73 Types of Pickles I.
Aim: 1. Preserving Pickles Safely.
To learn how to make various Pickles. 2. Dill Pickles.
3. Cucumber Pickles. 10
4. Bread-and-Butter Pickles.
5. Quick Fresh Pack Dill Pickles.
6. Quick Sweet Pickles.
Page 44 of 93
LU 74-75 Types of Pickles II.
1. Pickled Dilled Beans.
2. Pickled Baby Carrots.
3. Sweet Gherkin Pickles.
4. 14-day Sweet Pickles. 10
6. Pickled Sweet Green Tomatoes.
7. Pickled Mixed Vegetables.
8. Marinated Whole Mushrooms.
Vegetable Pickles. LU 76-77 Other Vegetable Pickles I.
16 Aim: 1. Pickled Three-Bean Salad.
To learn how to make various Vegetable Pickles. 2. Pickled Beets.
3. Pickled Cauliflower or Brussels sprouts. 10
4. Pickled Carrots.
5. Pickled Dilled Okra.
6. Pickled Pearl Onions.
LU 78-79 Other Vegetable Pickles II.
1. Marinated Peppers.
2. Pickled Bell Peppers.
10
3. Pickled Hot Peppers.
4. Pickled Jalapeño Pepper Rings.
5. Pickled Yellow Pepper Rings.
Special Diets Pickled Foods. LU 80- Pickled Foods for Special
Aim: Diets.
To learn about special diets Pickled Foods and 1. No Sugar Added Pickled Beets.
how to make them. 2. No Sugar Added Sweet Pickle. 5
3. Cucumber Slices.
4. Reduced-Sodium Sliced Dill Pickles.
5. Reduced- Sodium Sliced Sweet Pickles.
LU 81-82 Pickled Vegetable Relishes
17 Pickled Vegetable Relishes.
Aim: 1. Pear Relish.
To learn how to make various Vegetable Relishes. 2. Piccalilli. 10
3. Pickle Relish.
4. Pickled Corn Relish.
5. Pickled Green Tomato Relish.
Page 45 of 93
6. Pickled Horseradish Sauce.
7. Pickled Pepper-Onion Relish.
8. Tangy Tomatillo Relish.
Preparation of Achaars. LU 83-84 Desi Achaars.
Aim: 1. Amla.
To learn how to make Desi Achaars. 2. Assorted.
3. Carrot.
10
4. Garlic.
5. Green Chili.
6. Onion.
7. Mango.
Fermented Foods. LU 85- Fermented Foods
Aim: 1. Equipment.
To learn about fermentation and why it is 2. Processing Fermented Foods.
so beneficial for our health. 3. Fermenting & Brining. 5
4. Best Practices.
5. Checking the Seals.
Preparation of Kasundis. LU 86-87 Kasundis.
18 Aim: 1. Eggplant Kasundi (Brinjal Kasundi).
2. Mango Kasundi (Aam Kasundi).
To learn about Kasundis and how to make them. 10
3. Mustard Kasundi.
4. Hot Tomato Kasundi (Gujarati Kasundi or
Tamtar Kasundi).
Preparation of Desi Sweetmeats: LU 88-90 Desi Sweetmeats.
Aim: 1. Falooda.
To learn how to make Desi Sweetmeats. 2. Kalakand.
3. Barfi.
4. Sohan Halwa.
5. Kheer. 15
6. Gulab Jaman.
7. Jalebi.
8. Zarda.
9. Ras Malai.
10. Rasgulla.
Page 46 of 93
11. Gajar ka Halwa.
12. Gajrela.
13. Suji ka Halva.
Chutney. LU 91-93 Chutney.
19 Aim: Key Components of Producing
To learn about Chutneys and how to make them. Seasonal Chutneys;
1. What helps Preserve Chutney?
2. What problems could arise from improper
preparation and processing of Chutney?
3. Preparing and Canning Chutneys.
4. How do I know when the Chutney is
ready?
Skills:
1. How to test when the Chutney is ready to 15
pot.
2. Making canapés with Chutney.
3. Potting Chutney and Safe Storage.
4. Preparing Ingredients.
5. Selecting and safe use of Equipment.
6. Slow-Cooking Method.
How to make:
1. Carrot and Turmer ic Chut ney.
2. Mango Chutney.
3. Apple Chutney.
4. Tomato-Apple Chutney Drying.
Stock; Sauces & Syrups; Flavored Oils. LU 94-95 Preparation of Different Type of
Aim: Stock & Sauces.
To learn how to prepare Stocks; Sauces; Syrups Stock
and Flavored Oils. 1. Definition of stock and sauces
2. Care in the preparation of stock
10
3. Types of stocks and their uses (white,
brown & fish stock)
4. Thickening agents.
5. Sauces.
6. Classification & use of sauces
Page 47 of 93
7. Mother sauces and their derivatives
8. Preparing sauces
9. Cold sauces
10. Mango Sauce
11. Easy Hot Sauce
Preparing and using syrups
Flavored oils
Fruit Spreads. LU 96- Making Reduced Sugar Fruit
20 Aim: Spreads.
To learn how to make Fruit Spreads. 1. Peach-pineapple spread
2. Refrigerated apple spread (made with 5
Gelatin)
3. Refrigerated grape spread (made with
Gelatin)
Salsa. LU 97- Salsa Recipes.
Aim: Selection and Preparation of Ingredients.
To learn how to prepare various types of Salsa. 1. Chile Salsa (Hot Tomato Pepper Sauce).
2. Chile Salsa II.
3. Tomatillo Green Salsa.
4. Tomato Salsa using Paste.
5
5. Tomatoes.
6. Tomato Salsa using Slicing
7. Tomatoes.
8. Tomato/ Green Chile Salsa.
9. Tomato/ Tomato Paste Salsa.
10. Tomato Taco Sauce.
LU 98- Fruit Salsas.
1. Spicy cranberry Salsa.
2. Mango Salsa. 5
3. Peach Salsa.
4. Peach Apple Salsa.
Vinegar Production. LU 99- Vinegar Production.
Aim: 1. Principle of Vinegar Production.
5
To Teach and Practice Vinegar Production. 2. Different Types of Vinegars.
3. Factors Involving Good Quality Vinegar.
Page 48 of 93
Utilization from Fruit and Vegetables.
Utilization of Wastes: LU 100- Utilization of Wastes.
1. Wastes from Fruits and Vegetables.
Aim:
To Teach and Practice the Utilization of Wastes.
2. Processing Techniques for Proper 5
Utilization of Wastes from Fruits and
Vegetables.
Fruit Leather. LU 101- Sources of Fruit Leather.
21 Aim: 1. Preparation.
5
To learn about Fruit Leather and how to prepare 2. Sun Drying.
various Fruit Leathers. 3. Oven Drying.
LU 102-103 Fruit Leathers From Fresh
Fruit.
Aim: 1. Leathers from Canned or Frozen Fruit.
To learn about drying food at home. 2. Preparing the Trays. 10
3. Pouring the Leather.
4. Drying the Leather.
5. Spices, Flavors and Garnishes.
LU 104- How Does Drying Preserve
1. Food?
2. Nutritional Value of Dried 5
3. Fruits and Vegetables.
4. Yields.
LU 105- Unit Review/ Evaluation 5
Module 7:
22 Finishing/Quality Control. LU 106- Quality Control and its
Importance in the Food Industry.
Aim: To understand basic concept of quality 1 4
control and its importance in food industry to
attain maximum output.

Module 8:
Preserved Food Production System. LU107- Introduction to Basic Method 5
Study in Industrial Production.
Page 49 of 93
Aim: LU108- Work Station Study. 1 4
Understanding of industrial production system in LU109-Quality Levels, Time Study and 2 3
detail. Production Control.
Attain maximum knowledge of process LU110- Manufacturing Process. 2 3
LU 111- Cost Analysis. 2 3
23 manufacturing and structure of work Organization.
LU 112- Job Opportunities. 5
LU 113 -115 Revisions. 3 12
LU 116-119 Revisions. 20
24 Total
L U 120- Final Test. 1
21 Hrs
4
49 Hrs
Grand Total Hrs 90 Hrs 510 Hrs
Total Hrs 480 15% 85%
Food Preservation Curriculum Contents ( Teaching and Learning Guide)
Module 1:
Objectives of the Module:
To make the student behave as a responsible individual within The Food Industry with comprehensive knowledge and skill.
Processing information.
Learning Unit Skill Proficiency Details Knowledge Proficiency Details
LU1- Introduction; Course Outline & Work Behave as a responsible individual within Basic skills to compete for jobs in Home
Ethics: food with comprehensive knowledge and kitchen; food processing plants; and catering
skill. industry.
LU2- Experiential Leaning Mode: Learning by 1. Ability to use scientific methods. Work Ethics/ Ethical Values.
doing; Interactive Demonstration and Nutrients. 2. Able to Process Information.
3. Management of resources.
4. Practice creativity.
5. Demonstrate personal skills.
LU3- History/ Overview: Canning; Freezing; 1. Understand the Science of Food Canning History.
Jams; Jellies; Preserves; Conserves; Pickles; Preservation. Course Contents.
Chutneys; Spreads; Fruit Leathers; Aromatic 2. Mastering Technology.
Oils; Sauces and Drying. 3. Explain methods and varieties of
Food Preservation.
LU 4- Unit Review/ Evaluation. 1. Use Scientific Methods. 1. Basic skills to compete for jobs in Home
Page 50 of 93
2. Process Information. kitchen; food processing plants; and
3. Manage Resources. catering industry.
4. Master Technology. 2. Work Ethics/ Ethical Values.
3. Canning History.
4. Course Contents.
Module 2:
Objectives of the Module:
To ensure Safety in the Workplace.
To make the students aware about the importance of Safety Regulations in the Food Processing & Preservation Industry.
To ensure good hygiene and prevent illness.
To teach Pest Control; Safe Water Use and Sanitization in the Kitchen.
LU 5-6 Accidents & Emergencies. 1. Describe Basic First Aid. Knowledge of:
Accident prevention & action for emergencies 2. To Prevent and Act as First 1. Cause of Accidents (Human Hazards &
1. Accidents defined Responders to Accidents and Environmental Hazards).
2. The cause of accidents (human hazards & Emergencies. 2. Fire Safety.
environmental hazards) 3. Identify Hazards and Causes of 3. First Aid and Terms.
3. Respond to emergencies. Accidents at Workplace. 4. First Aid in Emergencies (Choking &
4. Preventing cuts & lacerations 4. Respond to Emergencies. Heart Attack).
5. Preventing burns 5. Prevent/ Treat Cuts & Lacerations. 5. First Aid Responsibility.
6. Preventing falls & other common injuries 6. Prevent Burns. 6. Safe Lifting & Carrying Techniques.
7. Basic first aid and safety 7. Prevent Falls & Other Common 7. Food Poisoning.
8. First aid and terms. Injuries. 8. Food Hygiene.
9. First aid in emergencies (choking & heart 8. Apply Basic First Aid and Safety. 9. Procedure for Bomb Scares.
attack) 9. Apply Basic Treatment of Wounds.
10. First aid responsibility. 10. Apply Basic Treatment of Minor
11. Basic treatment of wounds. Burns.
12. Basic treatment of minor burns. 11. Apply Basic Treatment of Electrical
13. Basic treatment of electrical injury. Injury.
14. Basic treatment of stings and bite. 12. Apply Basic Treatment of Stings
15. Safe lifting & carrying techniques and Bite.
16. Fire safety 13. Safely Lift & Carry Victims.
17. Procedure for bomb scares 14. Apply Procedure for Bomb Scares.
LU 7-8 Safety Regulations & Safety. 1. Demonstrate awareness of Health 1. Importance of Food Safety.
1. Government agencies responsible for food and the principles of Health and 2. Food hygiene.
Page 51 of 93
safety regulations. Safety in Safety Practices in the 3. Safety practices and kitchen cleanliness.
2. Food Safety in Pakistan Processing & Preserving 4. Importance of Food Safety.
3. Safe Drinking Water Act (SDWA) Workplace. 5. Health and Safety Awareness.
4. Laws Dealing with Food Safety in Pakistan 2.
Store Food Safely. 6. Importance of safety rules.
5. Pakistan Hotels and Restaurant Act, 1976 3.
Prepare, Cook and Serve Food
6. Federal agency that regulates pesticides,
Safely.
sanitizers, and water quality. 4.
Follow Health & Safety Procedures.
7. Pure Food Act, 1966 (Pakistan) 5.
Explain Safe Food Handling, how
8. General Licensing and Food Safety to Avoid Food from being
Guidelines Contaminated.
9. The Cantonment 6.
Utilize Food Safety Principles
10. The purpose and scope of Good Managing HACCP System.
Manufacturing Practices 7.
Define Safety Practices.
11. Guidelines for GMPs 8.
Use Health and Safety Practices,
12. What to do and what not to do when an Principles and can apply them to
inspector arrives at your processing attain the Highest Standard of
establishment. Kitchen Cleaning and Sanitation.
9.
To make the Students aware of the
importance of Food Safety in Safety
Procedures.
10. Define Safety Practices.
11. Utilize Food Safety Principles
Managing HACCP System.
12. Use Safety Practices and Kitchen
Cleanliness Principles.
13. Safety Rules of Handling Kitchen
Equipment.
1. Apply Knowledge to attain the
Highest Standard of Kitchen
Cleaning and Sanitation.
LU 9-10 Worker Hygiene That Cause Food 1. Describe kitchen sanitation. 1. Kitchen Sanitation.
Contamination. 2. Explain Personal Hygiene 2. Personal Hygiene appearance and
1. What is hygiene? appearance and grooming. grooming.
2. What is basic food hygiene? 3. Understand & adopt the practices 3. Costs of poor hygiene.
3. Costs of poor hygiene. maintaining good personal hygiene 4. What is basic food hygiene?
4. What is food contamination? and grooming.
Page 52 of 93
5. Symptoms and conditions that would 4. Explain Personal Hygiene
exclude a person from working with food. appearance and grooming.
6. Personal hygienic practices that employees 5. Adopt personal hygiene and
who handle food should follow at home to grooming.
maintain overall cleanliness on the job. 6. Ensure personal conditions and
7. When and how to wash hands correctly. working environment to be hygienic
8. When and where to use disposable hand and cleanliness along with ethical
gloves Waste disposal. values.
9. Reporting procedures. 7. Keep the working area clean &
10. Bad habits and hygiene practices. hygienic.
11. Biggest source and carrier of bacteria in 1. Explain safe food handling how to
kitchen. prevent food from being
12. Reportable illnesses and infections. contaminated.
13. Carriers.
14. Fit for work.
15. How to ensure personal conditions and
working environment to be hygienic and
cleanliness.
16. Six stages of cleaning.
LU 11- Food Borne Illness and Injury. 1. Describe what food borne illness 1. Meaning of food borne illness.
Introduction What does food borne illness mean means. 2. Microbial, chemical, and physical hazards
A- Microbial, chemical, and physical hazards 2. Define populations particularly and the types of illness or injury they
and the types of illness or injury they cause. susceptible to food borne diseases. cause.
B- Others (glass, plastic, metal shreds etc.) 3. Identify Food allergies and 3. Food borne disease intoxication vs.
Food borne disease intoxication vs. intolerances. infections.
infections. 4. Avoid foods that account for 90% 4. Common symptoms of microbial food
C- Common symptoms of microbial food of known food allergenic reactions. poisoning.
poisoning. 5. Understand how food spoils. 5. Populations particularly susceptible to food
D- Populations particularly susceptible to food 6. Explain safe food handling. borne disease.
borne disease. 7. Prevent food from being 6. Food allergies and intolerances.
E- Food allergies and intolerances. contaminated. 7. Foods that account for 90% of known food
F- Foods that account for 90% of known allergenic reactions.
food allergenic reactions.
LU 12- Kitchen Cleaning & Sanitizing. 1. Use Safety Practices and Kitchen 1. Safety Practices and Kitchen Cleanliness.
1. Objectives. Cleanliness. 2. Good Storage Practices.
2. Calibrating a pocket thermometer. 2. Keep the Working Area Clean & 3. Preparation of High Standard Food.
Page 53 of 93
3. Cleaning schedule. Hygienic.
4. Factors in cleaning process. 3. Identify Good Storage Practices.
5. Cleaning agents. 4. Attain Knowledge, which is
6. Kinds of sanitizers. required for Preparation of High
7. Cleaning the kitchen and preparing for Standard Food.
work.
8. Manual cleaning & sanitizing.
9. Cleaning of floors, walls, counters drains,
garbage drums, exhaust fans etc.
10. Cleaning surfaces & stationary equipment
11. Step by step procedure for cleaning of all
areas and items.
12. Storing chemicals.
13. Procedure for cleaning counters; sinks and
non cooking equipment.
14. Setting up three post sink.
15. To understand how to handle waste.
16. Cleaning frequency.
17. Cleaning in place (CIP).
18. The 5 steps for cleaning and sanitizing and
the goal of each.
19. Summary of chemical sanitizing agents.
20. Why it is necessary to thoroughly clean a
surface before sanitizing it.
21. Chemical Sanitizing.
LU 13-Pest Control. 1. Able to Safely Control Pests in the 1. Detecting & Preventing Cockroaches &
1. Detecting & preventing cockroaches & flies Kitchen. Flies Infestation.
infestation 2. Detect & Prevent Cockroaches & 2. Signs of Rats & Mites Infestation.
2. Signs of rats & mites infestation Flies Infestation. 3. Preventing & Controlling Rodents.
3. Preventing & controlling rodents 3. Detect Signs of and Prevent Rats & 4. Birds.
4. Birds Mites Infestation. 5. Pesticides.
5. Pesticides 4. Prevent Infestation & Control
Rodents.
5. Avoid Birds.
Safely use Pesticides.
LU 14- Safe Water Use. 1. Fully conversant with Safe Water 1. Characteristics and use of Potable water in
Page 54 of 93
1. Characteristics and use of Potable water in Characteristics. processing plants.
processing plants. 2. Use of safe water. 2. Assessing the suitability of water for its
2. Decision tree for assessing the suitability of 3. Ability to assess suitability of water intended use.
water for its intended use. for intended use. 3. Water quality.
3. Assurance of water quality. 4. Know when water should be tested. 4. Risks associated with municipal, ground,
4. Risks associated with municipal, ground, 5. Avoid Food Contamination. and surface water.
and surface water. 5. When water should be tested.
5. When water should be tested. 6. Back flow prevention devices and how
6. Back flow prevention devices and how they they work.
work. 7. Situations in which aerosols and floor
7. Situations in which aerosols and floor splash can cause food contamination.
splash can cause food contamination. 8. Direct/ indirect cross connections.
8. Examples of a direct/ indirect cross
connections.
LU 15- Unit Review/ Evaluation. 1. Able to Prevent Accidents take 1. Accident Prevention & Action for
Action for Emergencies. Emergencies.
2. Understand the Cause of Accidents 2. Cause of Accidents (Human Hazards &
(Human Hazards & Environmental Environmental Hazards).
Hazards) and Apply this 3. Fire Safety.
Knowledge in the Workplace . 4. First Aid in Emergencies.
3. Able to ensure Fire Safety. 5. Aware of the importance of Food Safety in
4. Can provide First Aid in Safety Procedures.
Emergencies. 6. Identifying Food Safety Issues.
5. Aware of the importance of Food 7. Food Hygiene.
Safety in Safety Procedures. 8. Importance of Food Safety.
6. Can Identify Food Safety Issues. 9. Making Healthy Lifestyle Choices.
7. Good Knowledge of Food 10. Kitchen Sanitation.
Hygiene. 11. Personal Hygiene, Appearance and
8. Aware of the Importance of Food Grooming.
Safety. 12. Understand how Food Spoils.
9. Able to Make Healthy Lifestyle 13. Explain Safe Food Handling how to avoid
Choices. Food Contamination.
10. Complete Knowledge of Kitchen 14. Food Allergies and Intolerances.
Sanitation. 15. Meaning of Food Borne Illness.
11. Good Personal Hygiene, 16. Fully Conversant with Safe Water
Appearance and Grooming. Characteristics.
Page 55 of 93
12. Understand how Food Spoils. 17. Know when Water should be Tested.
13. Can Explain Safe Food Handling 18. Safety Practices and Kitchen Cleanliness.
and how to avoid Food 19. Good Storage Practices.
Contamination. 20. Preparation of High Standard Food.
14. Aware of Food Allergies and 21. Detecting & Preventing Cockroaches &
Intolerances. Flies Infestation.
15. Know the Meaning of Food Borne 22. Signs of Rats & Mites Infestation.
Illness. 23. Preventing & Controlling Rodents.
16. Fully Conversant with Safe Water
Characteristics.
17. Know when Water should be
Tested.
18. Know Safety Practices and
Kitchen Cleanliness.
19. Know Good Storage Practices.
20. Can Prepare High Standard Food.
21. Can Detect & Prevent
Cockroaches & Flies Infestation.
22. Know all Signs of Rats & Mites
Infestation.
Module 3:
Objective of the Module:
1. At the end of this session the student must be aware of the hazardous food and the agent causing these hazards.
2. The whole procedure of packaging and all the ingredients used in this process, their affects and their conditions which are n ecessary to be
maintained for this purpose.
3. To have a complete know how of the post processing harms.
4. To introduce Kitchen Terminology and translation from English to Urdu Language.
5. To teach how to select correct and safe use of the Equipment including handling of knives and other cutting equipment.
6. To teach the use of cutting boards, Knife essentials and how to carve.
7. To teach how a preventative maintenance, repair, and calibration program impacts food safety.
8. Introduction of local herbs, spices meat, fish and. Poultry and their uses and identification of fruits and vegetables used in both local &
other cuisines. Their buying & storage qualities.
9. Storage uses and buying qualities of various food products used in the kitchen and bakery.
Page 56 of 93
LU 16- Hazardous Foods. Production of hazards free food under 1. Definition and examples of potentially
1. Definition and examples of potentially safe working environment for hazardous food.
hazardous food community. 2. What is food protection?
2. What is food protection? 2. What is TDZ, temperature danger Zone and
3. What is TDZ, temperature danger Zone and how is it affecting the processed for at
how is it affecting the processed for at different temperatures?
different temperatures? 3. Situations in which raw materials,
4. Situations in which raw materials, ingredients or processed food products are
ingredients or processed food products are exposed to TDZ temperatures.
exposed to TDZ temperatures 4. To provide basic knowledge of possible
hazards in food and techniques to eliminate
these hazards.
LU 17- Raw Materials; Processing & FIFO. Identify raw materials used in the Food 1. Types of raw materials used in the industry.
1. Raw material definition and types of raw Industry. 2. How food is processed.
materials used in the industry. 3. “First in First out “(FIFO) system and how it
2. How is food processed? helps to maintain safe food.
3. The “First in First out “ (FIFO) system and
how it helps to maintain safe food
LU 18- Contamination. 1. Storage uses and buying qualities of 1. Correct storage and temperatures for various
1. Methods to store food various food products used in the food products.
2. Storage conditions that prevent food kitchen and bakery. 2. Storage uses and buying qualities of various
contamination 2. To understand correct storage and food products used in the kitchen and
3. Ways to avoid food contamination temperatures for various food bakery.
4. Causes, and effects of food contamination products.
LU 19- Freezing/ Thawing. Safe Food Freezing/ Defrosting. 1. When to Save and When to Throw Out
1. Safe thawing of frozen food and ingredients 2. How defrost the food safely.
2. Frozen Food and Power Outages: When to 3. What can be frozen and what cannot.
Save and When to Throw Out
3. How defrost the food safely?
4. What can be frozen and what cannot?
LU 20- Microbial Growth. 1. Prevent Microbial Growth Food 1. Preventing post-processing contamination
1. Preventing post-processing contamination Contamination. and microbial growth.
and microbial growth. 2. Differentiate between Reduced 2. Hazards associated with reduced oxygen
2. Hazards associated with reduced oxygen Oxygen Packaging and associated packaging ROP.
Page 57 of 93
packaging ROP. hazards.
3. What is vacuum packaging? 3. Able to use Vacuum Packing.
LU 21-22 Healthy Behavior: 1. Preventing illness. 1. Appropriate amounts from each food group
1. Identifying foods that grow in your area and 2. Appropriate amounts from each food required every day.
their seasons group every day. 2. Variety of foods required within each food
2. Understanding where food comes from 3. Variety of foods within each food group every day.
3. Eating the appropriate amounts from each group every day. 3. Fruits and vegetables required every day.
food group every day. 4. Fruits and vegetables every day. 4. Eating a variety of foods from the protein
4. Eating a variety of foods within each food 5. Whole grain products and fat-free or Foods group each week.
group every day. low fat milk or milk products. 5. Balancing caloric intake with caloric
5. Eating fruits and vegetables every day. 6. Variety of foods from the protein expenditure.
6. Choosing to eat whole grain products and Foods group each week. 6. Following an eating plan for healthy growth
fat-free or low fat milk or milk products. 7. Limiting foods and beverages high and development.
7. Eating a variety of foods from the protein in added Sugars; Salt; Fat, and
Foods group each week. sodium.
8. Limiting foods and beverages high in added 8. Healthy snacks.
Sugars; Salt; Fat, and sodium. 9. Preparing food in healthful ways.
9. Eating healthy snacks. 10. Balancing caloric intake with caloric
10. Preparing food in healthful ways. expenditure.
11. Balancing caloric intake with caloric 11. Following an eating plan for healthy
expenditure. growth and development.
12. Following an eating plan for healthy growth 12. Supporting others to eat health fully.
and development. 13. Choose to eat whole grain products
13. Supporting others to eat health fully. and fat-free or low fat milk or milk
products.
14. Limit foods and beverages high in
added Sugars; Salt; Fat, and sodium.
15. Eat healthy snacks.
16. Prepare food in healthful ways.
17. Support others to eat health fully.
LU 23- Introduction to Kitchen 1. Developing basic knowledge and 1. Kitchen layout and its organization.
Organization. understanding of the workplace. 2. Responsibilities and duties.
1. Structure of Kitchen organization. 2. Developing the concept of, the 3. The structure of kitchen organization.
2. The Professional cookery. organization their responsibilities 4. Identify different kitchen departments.
3. Kitchen management staff, their and duties.
responsibilities and duties. 3. Revealing the structure of kitchen
Page 58 of 93
4. Kitchen departments/ sections. organization.
5. Food stations and cooks duties. 4. Fulfill Responsibilities and duties.
6. Planning for food production.
LU 24- Introduction to Kitchen Terminology 1. To enable the candidate to develop 1. To understand the terminology used in the
& Equipment. knowledge and skills of a range of kitchen and their correct pronunciation.
1. Introduction to kitchen terminology. equipment & utensils used in a 2. Apply correct terms while preparing food.
2. Translation of English terminology to Urdu kitchen. 3. Translate English terms into Urdu / local
Language. 2.To select correct and safe use of the language.
3. Correct use of kitchen terminology while equipment in order to apply this skill 4. Introduce & understand French Terminology
preparing food to professional working practices. & translate the same into English.
4. Select correct and safe use of the equipment. 3.To ensure correct and safe handling 5. Large and small items of equipment and
5. Handling of knives and other cutting of knives and other cutting utensils.
equipment. equipment. 6. Appropriate equipment and utensils for
4. To understand the terminology used various purposes.
7. Introduction to kitchen tools & equipment
in the kitchen. 8. Basic knowledge of kitchen tools
5. Apply correct terms while preparing 9. Handling of Equipment.
food.
6. Translate English terms into Urdu.
7. Understand French Terminology &
translate the same into English.
8. Use large and small items of
equipment and utensils.
9. To select appropriate equipment and
utensils for various purposes.
10. Clean hygienically all used
equipment.
11. Correct handling of knives.
12. Selection of knives for various food
items.
LU 25- Design, Use, and Maintenance of 1. Identity different kitchen tools & 1. Different kitchen tools & equipments & their
Equipment and Utensils. equipments & use them. use.
1. Definition and examples of a food contact 2. Apply Principles of preventive 2. Principles of preventive maintenance of
and non-food contact surfaces. maintenance of equipment. equipment.
2. Desirable characteristics of materials used 3. Use large and small items of
Page 59 of 93
as food contact surfaces. equipment and utensils.
3. How proper placement of equipment 4. To select appropriate equipment and
minimizes food safety risks. utensils for various purposes. Clean
4. How a preventative maintenance, repair, hygienically all used equipment
and calibration programs impact food 5. Correct handling of knives. Selection
safety. of knives for various food items.
LU 26- Introduction to Kitchen 1. Recognize and correctly use the 1. Kitchen Commodities.
Commodities. various spices, herbs and other 2. Various spices, herbs and other products
2. Introduction of local herbs, spices and their products used in preparing food. used in preparing food.
uses. 2. Storage uses and buying qualities of 4. Storage uses and buying qualities of
3. Identification of fruits and vegetables used various food products used in the various food products used in the kitchen
in both local & other cuisines. Their buying kitchen and bakery. and bakery.
& storage qualities. 3. Ability to determine suitable 5. Suitable combination of various food
4. Introduction to meat, fish and. poultry. combination of various food products, its flavor and taste.
Their buying & storage qualities products, its flavor and taste.
5. Storage uses and buying qualities of various
food products used in the kitchen and
bakery.
LU 27- Unit Review/ Evaluation 1. Production of hazards free food 1. Definition and examples of potentially
under safe working environment for hazardous food.
community. 2. To provide basic knowledge of possible
3. Identify raw materials used in the hazards in food and techniques to eliminate
Food Industry. these hazards.
4. Identify raw materials used in the 3. “First in First out “(FIFO) system and how
Food Industry. it helps to maintain safe food.
5. Storage uses and buying qualities of 4. Correct storage and temperatures for various
various food products used in the food products.
kitchen and bakery. 5. When to Save and When to Throw Out.
6. To understand correct storage and 6. How defrost the food safely.
temperatures for various food 7. What can be frozen and what cannot.
products. 8. Hazards associated with reduced oxygen
7. Safe Food Freezing/ Defrosting. packaging ROP.
8. Prevent Microbial Growth Food 9. Preventing post-processing contamination
Contamination. and microbial growth.
9. Differentiate between Reduced 10. Appropriate amounts from each food group
Oxygen Packaging and associated required every day.
Page 60 of 93
hazards. 11. Balancing caloric intake with caloric
10. Able to use Vacuum Packing. expenditure.
11. Preventing illness. 12. Kitchen layout and its organization.
12. Appropriate amounts from each food 13. Responsibilities and duties.
group every day. 14. Understand the terminology used in the
13. Variety of foods within each food kitchen, their correct pronunciation and
group every day. apply correct terms while preparing food.
14. Fruits and vegetables every day. 15. Translate English terms into Urdu / local
15. Whole grain products and fat-free or language and understand French
low fat milk or milk products. Terminology & translate the same into
16. Variety of foods from the protein English.
Foods group each week. 16. Appropriate equipment and utensils for
17. Limiting foods and beverages high various purposes and their handling.
in added Sugars; Salt; Fat, and
sodium.
18. Healthy snacks.
19. Preparing food in healthful ways.
20. Balancing caloric intake with caloric
expenditure.
21. Following an eating plan for healthy
growth and development.
22. Supporting others to eat health fully.
23. Choose to eat whole grain products
and fat-free or low fat milk or milk
products.
24. Limit foods and beverages high in
added Sugars; Salt; Fat, and sodium.
25. Eat healthy snacks.
26. Prepare food in healthful ways.
27. Support others to eat health fully.
28. Developing basic knowledge and
understanding of the workplace.
29. Developing the concept of, the
organization their responsibilities
and duties.
30. Revealing the structure of kitchen
Page 61 of 93
organization. M
31. Fulfill Responsibilities and duties. od
32. Describe Identify and kitchen
ule
departments.
33. To enable the candidate to develop 4:
knowledge and skills of a range of Ob
equipment & utensils used in a ject
kitchen and select correct and safely ive
use the equipment. of
34. To understand the terminology used the
in the kitchen and apply correct Mo
terms while preparing food. dul
35. Translate English terms into Urdu e:
and understand French Terminology To
& translate the same into English. tea
36. Clean hygienically all used ch
equipment. Bas
ic
Ski
lls for:
Food Preparation.
Cold Food Preparation.
Preparation of Snacks.
Re-Generation of Prepared Food.
Preparation of Hot & Cold Beverages.
Preparation of Breakfast.
Preparation of Side Dishes.
Preparation of Entrées.
Preparation of Pies & Fillings
Evaluating Fats.
Freezing Foods.
Planning Food.
LU 28- Basic skills for Food Preparation. 1. Expert use of cutting boards. 1. Use of cutting boards.
1. Use of cutting boards 2. Handling Knives Safely. 2. Knife essentials.
2. Knife essentials 3. How to carve. 3. How to carve.
Page 62 of 93
3. How to carve 4. How to de-bone a chicken. 4. De-boning a chicken.
4. De-boning a chicken 5. How to clean & fillet a fish. 5. Cleaning & filleting a fish.
5. How to clean & fillet a fish 6. How to chop, slice, dice & shred. 6. Chopping, slicing, dicing & shredding.
6. How to chop, slice, dice & shred 7. Expert at trimming, peeling, coring, 7. Trimming, peeling, coring, pitting.
7. Trimming, peeling, coring, pitting. pitting. 8. Basic cuts of vegetables
8. Cutting of meats, fish etc. required for 8. How to make basic cuts of 9. Portioning cuts
cooking any dish vegetables. 10. Meat grinding procedure
9. Basic cuts of vegetables 9. Portioning cuts. 11. Grating food
10. Portioning cuts 10. How to grind Meat. 12. Washing, rinsing & blanching
11. Meat grinding procedure 11. Method of grating food. 13. Measuring & conversions
12. Grating food 12. Washing, rinsing & blanching. 14. Mixing food
13. Washing, rinsing & blanching 13. How to measure & conversions. 15. Detailed knowledge of Food Boiling;
14. Measuring & conversions 14. Expert at Mixing food. Poaching; Steaming.
15. Mixing food.  Stirring
 Stirring  Whisking
 Whisking  Whipping
 Whipping  Beating
 Beating  Folding
 Folding  Blending
 Blending 15. Food Boiling; Poaching; Steaming.
16. Learning what to do when the refrigerator 16. Implement standards for cold & hot
and freezer stops. food preparations.
17. Understanding the action of yeast.
18. Food Boiling; Poaching; Steaming.
19. Standards for cold & hot food preparations.
20. Basic cooking.
21. Different cooking methods.
22. Select appropriate equipment for preparing
and cooking food by all the above
mentioned cooking methods.
LU 29- Basic Skills for Cold Food 1. Developing the concept of cold food 1. The concept of cold food and its importance
Preparation. and its importance in the culinary art in the culinary art especially the
1. Concept of cold food and its importance in especially the presentation. presentation.
the culinary art especially the presentation. 2. Preparing a range of salads 2. How to prepare a range of salads
2. Preparing a range of salads sandwiches; sandwiches; prepare Hors D’oeuvres sandwiches; prepare Hors D’oeuvres.
Page 63 of 93
prepare Hors D’oeuvres. 3. Understanding the types of food 3. The types of food used in cold food
3. Types of food used in cold food preparation. used in cold food preparation. preparation.
4. Observing quality points when preparing 4. Observing quality points when 4. The quality points when preparing cold
cold food. preparing cold food. food.
5. Correct use of the tools & equipment in the 5. Correctly using the tools &
preparation of cold food. equipment in the preparation of cold
food.
LU 30- Basic Skills for Preparation of 1. Develop skills required in the 1. Skills required in the preparation of snacks.
Snacks. preparation of snacks both hot & 2. Method of preparation of variety of snacks
1. Knowledge and skills required in the cold. both hot & cold.
preparation of snacks 2. Gain knowledge & preparation 3. Suitable filling for food items such as
2. Method of preparation of variety of snacks techniques of local snacks. patties. samosa, rolls, pizza etc.
both hot & cold. 3. Knowledge of methods of 4. Preparation techniques of local snacks.
3. Suitable filling for food items such as presentation 5. Methods of presentation
patties. samosa, rolls, pizza etc. 4. Developing the complements & 6. Complements & garnishes for various snack
4. Knowledge & preparation techniques of garnishes for various snack items. item.
local snacks.
5. Methods of presentation
6. Complements & garnishes for various snack
items.
LU 31- Basic skills for Re-Generation of 1. To know how to regenerate Food 1. The definition of regeneration.
Prepared Food. items. 2. How to identify pre-prepared food that can
1. Definition of regeneration. 2. Able to identify pre-prepared food be regenerated.
2. Identification of pre-prepared food that can that can be regenerated. 3. Handling, finishing and presenting the
be regenerated. 3. Handling, finishing and presenting various food preparations.
3. Handling, finishing and presenting the various food preparations. 4. Selecting appropriate equipment & utensils
various food preparations. 4. Selecting appropriate equipment & for regenerated food.
4. Selecting appropriate equipment & utensils utensils for regenerated food.
for regenerated food.
LU 32- Basic skills for Preparation Hot & 1. Skills of hot & cold beverage 1. Hot & cold beverage preparation.
Cold Beverages. preparation. 2. The role of still room in relation to
1. Gain knowledge & skills of hot & cold 2. Understanding the role of still room preparation & production of beverage.
beverage preparation. in relation to preparation & 3. Variety of hot & cold beverages.
2. Understand the role of still room in relation production of beverage.
to preparation & production of beverage. 3. Selecting beverages for various
3. Select beverages for various occasions occasions
Page 64 of 93
5. Understand the use & selection of 8. Understanding the use & selection of
equipment. equipment.
6. Learn variety of hot & cold beverages. 9. Learning variety of hot & cold
7. Prepare soups. beverages.
LU – 33 Basic Skills for Preparation of 1. Making Breakfast Foods. 1. Balanced Diets.
Breakfast. 2. Making Assorted Snacks. 2. Complete Nutritional start of the day.
1. Making a breakfast food.
2. Creating fruit kabobs.
3. Making granola bars.
4. Making cookies.
5. Making whole wheat muffins.
6. Microwaving potatoes.
7. Making pancakes.
5. Making fruit Graruta.
LU – 34-35 Basic Skills for Preparation of 1. Making of Main Course Dishes. Nutritionally balanced and safe food
Main Dishes. 2. Use of Ovens. preparation.
1. Making fruit and vegetable salads.
2. Making yogurt.
3. Making a main dish in the oven.
4. Making biscuits.
5. Making instant oatmeal packets.
6. Making an emulsion.
7. Making fresh bread.
8. Making breadsticks.
LU – 36 Basic Skills for Preparation of Side Making of delicious side dishes. Tasteful additions to meals.
Dishes.
1. Making an oven-baked chicken.
2. Stir-frying vegetables in a skillet.
3. Cooking less tender cuts of meat.
4. Using overripe fruit to make banana bread.
5. Making strawberry freezer jam.
6. Making and canning pickle relish.
7. Making a meat-free meal.
8. Cooking a turkey.
9. Marinating meat.
10. Making meatloaf.
Page 65 of 93
LU – 37 Basic Skills for Preparation of Making Healthy Entrées. Nutritional Balancing to Main Dishes.
Entrées.
1. Completing a task Baking fish.
2. Making oven-roasted chicken and
vegetables.
3. Learning to make piecrust.
4. Making a double-crusted pie.
LU 38-41 Pies & Fillings. Making a variety of Pies. Preparation of Dough and Fillings for Pie
1. Learning to Make Piecrust. Making.
2. Making a Double-Crusted Pie.
3. Festive Mincemeat Pie Filling.
4. Green Tomato Pie Filling.
5. Peach Pie Filling.
6. Cherry Pie Filling.
7. Apple Pie Filling.
8. Strawberry Pie Filling.
LU – 42 Evaluating Fats. Balancing Fats. Fat Contents.
1. Evaluating cottage cheese.
2. Evaluating fat diets.
LU – 43 Freezing. How to freeze foods properly. Freezing Foods.
Preparing vegetables for freezing.
Freezing berries.
Freezing leftovers.
Freezing batter or baked goods.
Freezing pizza.
Freezing and drying bananas.
Freezing breakfast sandwiches.
LU – 44 General. 1. How to make Healthy Lifestyle 1. Constitution of Healthy Lifestyles.
1. Making healthy lifestyle choices. Choices. 2. Salt/ Sugar Contents of Foods.
2. Fitting fast food into your life . 2. Developing New Recipes. 3. Vegetable Pigments.
3. Developing new recipes. 3. Balancing Salt/ Sugar Content of
4. Dividing family packs of ground meat. Foods.
5. Altering the salt and sugar content of foods. 4. Stoning Fruit.
6. Stoning fruit. 5. Using Vegetable Pigments.
7. Reheating leftover foods.
Page 66 of 93
8. Experimenting with pigments of vegetables.
LU – 45 Planning. 1. Making Healthy Substitutions. 1. Healthy Substitutions.
1. Making healthy substitutions. 2. Family Meal Planning; Preparation; 2. Meal Planning.
2. Meal planning and preparation. 3. Budget-Based Meal Planning and 3. Food Insecurity and Giving.
3. Family and meal planning. Scaling Recipes. 4. Health Concerns and Importance of calcium
4. Scaling recipes. 4. Understanding Food Insecurity and in Food Intake.
5. Budget-based meal planning. how to give to others.
6. Giving to others. 5. Planning a Meal for People with
7. Understanding food insecurity. Health Concerns and Discovering the
8. Planning a meal for people with health Importance of Calcium for Bone
concerns. Strength.
9. Discovering the importance of calcium for
bone strength.
LU – 46 General II. 1. Safely Involving Children in Food 1. Importance of involving children in food
1. Conducting a food preparation activity for Preparation. preparation activities.
young children. 2. How to Track Daily Food Intake. 2. Importance of daily physical activity and
2. Identifying careers in the food industry. 3. Daily Physical Activity. tracking daily food intake.
3. Tracking activity and food intake.
4. Incorporating daily physical activity.
LU 47- Unit Review/ Evaluation. 1. To enable the candidate to develop 1. Understand the terminology used in the
1. Gain knowledge & Skills of Hot & Cold knowledge and skills of a range of kitchen, their correct pronunciation and
Beverage Preparation. equipment & utensils used in a apply correct terms while preparing food.
2. Re-Generation of Prepared Food. kitchen and select correct and safely 2. Translate English terms into Urdu / local
1. Knowledge and skills required in the use the equipment. language and understand French
preparation of snacks. 2. To understand the terminology used Terminology & translate the same into
3. Concept of cold food and its importance in in the kitchen and apply correct English.
the culinary art especially the presentation. terms while preparing food. 3. Appropriate equipment and utensils for
2. Cutting of meats, fish etc. required for 3. Translate English terms into Urdu various purposes and their handling.
cooking any dish. and understand French Terminology 4. Use of cutting boards and knife essentials.
1. Portioning cuts & translate the same into English. 5. How to carve, de-boning of chicken and
2. Meat grinding procedure 4. Clean hygienically all used cleaning & filleting a fish.
3. Grating food equipment. 6. Chopping, slicing; dicing; shredding;
4. Washing, rinsing & blanching 5. Expert use of cutting boards and trimming; peeling; coring; pitting.
5. Measuring & conversions handling of Knives Safely. 7. Basic cuts of vegetables and portioning cuts
6. Mixing food. 6. How to carve; de-bone chicken; 8. Meat grinding; Grating food; Washing,
7. Learning what to do when the refrigerator clean & fillet a fish; chop, slice, dice rinsing & blanching procedure.
Page 67 of 93
and freezer stops. & shred; trimming, peeling, coring, 9. Measuring & conversions.
8. Understanding the action of yeast. pitting and basic cuts of vegetables. 10. Mixing food.
9. Food Boiling; Poaching; Steaming. 7. Expert at Portioning cuts; grinding 11. Detailed knowledge of Food Boiling;
10. Use of cutting boards. Meat and grating food. Poaching; Steaming.
11. Knife essentials. 8. Expert at washing, rinsing & 12. The concept of cold food and its importance
12. How to carve. blanching. in the culinary art especially the
13. De-boning a chicken. 9. Able to measure & make presentation and how to prepare a range of
14. How to clean & fillet a fish. conversions. salads sandwiches; prepare Hors D’oeuvres.
15. How to chop, slice, dice & shred. 10.Expert at Mixing food; Food 13. The types of food used in cold food
16. Trimming, peeling, coring, pitting. Boiling; Poaching; Steaming. preparation.
17. Making a Breakfast Food. 11.Implement standards for cold & hot 14. The quality points when preparing cold
18. Making Fruit and Vegetable Salads. food preparations. food.
19. Making Yogurt. 12.Preparing a range of salads 15. Skills required in the preparation of snacks.
20. Making a Main Dish in the Oven. sandwiches; prepare Hors D’oeuvres 16. Method of preparation of variety of snacks
21. Making Biscuits. 13.Understanding the types of food both hot & cold.
22. Making Fresh Bread. used in cold food preparation. 17. Preparation techniques of local snacks and
23. Making a Meat-Free Meal. 14.Observing quality points when suitable filling for food items such as
24. Cooking a Turkey. preparing cold food. patties. samosa, rolls, pizza etc.
25. Marinating Meat. 15.Develop skills required to correctly 18. Methods of presentation.
26. Stir-Frying Vegetables in a Skillet. use the tools & equipment in the 19. Complements & garnishes for various snack
27. Cooking less Tender Cuts of Meat. preparation of snacks both hot & item.
28. Learning to Make Piecrust/ Pie Filling. cold. 20. The definition of regeneration and how to
29. Evaluating Fats. 16.Knowledge of methods of identify pre-prepared food that can be
30. Freezing. presentation and developing the regenerated as well as selecting appropriate
31. Making Healthy Lifestyle Choices. complements & garnishes for equipment & utensils for regenerated food.
32. Fitting Fast Food into your Life. various snack items. 21. Handling, finishing and presenting the
33. Developing New Recipes. 17.Able to identify pre-prepared food various food preparations.
34. Making Healthy Substitutions. that can be regenerated and know 22. Hot & cold beverage variety and
35. Meal Planning and Preparation. how to regenerate Food preparation and the role of still room in
36. Conducting a Food Preparation Activity for 18.Understanding the role of still room relation to preparation & production of
Young Children. in relation to preparation & beverage.
production and skills of hot & cold 23. Different kitchen tools & equipments &
beverage preparation. their use and principles of preventive
19. Recognize and correctly use the maintenance of equipment.
various spices, herbs and other 24. Kitchen Commodities; Various spices,
products used in preparing food. herbs and other products used in preparing
Page 68 of 93
20. Storage uses and buying qualities of food.
various food products used in the 25. Storage uses and buying qualities of various
kitchen and bakery. food products used in the kitchen and
21. Ability to determine suitable bakery.
combination of various food 26. Suitable combination of various food
products, its flavor and taste products, its flavor and taste.
Module 5:
1. To learn how canning preserves foods.
2. Vacuum Seal Canning Method.
3. Temperatures for Food Preservation.
4. Boiling Water Canning
5. Pressure Canning
6. Recommended Canning Practices.
7. Preparing Jars for Canning.
8. Preparing Lids for Canning.
9. Using Pressure canners.
10. Methods of Making Jams & Jellies.
11. Making Jam without added Pectin.
12. Tested Jam Recipes.
Learning Unit Learning Outcomes Learning Elements

LU 48-49 Basics of Safe Home Canning. Able to Process and Preserve Low Processing and Preserving Low & High Acid Foods
Why Can Foods? How Canning Preserves Fo & High Acid Foods through various through various Canning Methods.
ods. types of Canning Methods.
Vacuum Seal Canning Method
Acid Foods pH # 4.6 (Measure of Acidity/
alkalinity).
Low Acid Foods pH > 4.6
Mixtures of Acid and Low Acid Foods.
Temperatures for Food Preservation.
Food Acidity.
Acidification.
4. Preventing Browning.
Page 69 of 93
Dial Gauge Pressure Canner
Weighted Gauge Pressure Canner
7. Two Approved Methods of Canning Foods
At Home
1) Boiling Water Canning (212°F at
Sea Level). Used for Acid Foods
2) Pressure Canning (at least 240°F). Used
for Low Acid Foods (and Mixtures of
Acid and Low Acid Foods).
LU 50- Ensuring High Quality/ Able to Maintain High Quality and Know how to maintain High Quality Foods and Can
Safe Canned Foods. Safely Can Foods. them Safely.
Recommended Canning Practices.
1. Maintaining color and flavor in canned foo
d
2. Advantages of hot packing.
3. Controlling headspace.
LU 51 Safely Preparing Jars and Lids for Able to Prepare Lids and Jars for Know how to prepare lids and jars for Safe Canning.
Canning. Safe Canning.
Preparing Jars for Canning.
Utensil Kit.
1. Jar cleaning.
2. Sterilization of empty jars.
3. Lid selection, preparation and use.
4. Cooling jars.
5. Filling Jars.
6. Hot Pack.
7. Raw Pack.
8. Testing jar seals.
9. Reprocessing unsealed jar.
10. Storing canned food.
11. Identifying and handling spoiled canned
food.
LU 52- Using Pressure Canners Safely. Able to use Pressure Canners Safely Know how to use Pressure Canners Safely.
Selecting the correct processing time. to Preserve Foods.
1. Example of using tables for determining
Page 70 of 93
proper process time.
LU 53-55 Selecting, Preparing, & Able to properly Select, Prepare and Know how to properly Select, Prepare and Can Fruit
Canning Fruit and Fruit Products. Can Fruit and Fruit Products. and Fruit Products.
1. General.
2. Apple butter.
3. Apple juice.
4. Apples—sliced.
5. Applesauce.
6. Spiced apple rings.
7. Spiced crab apples.
8. Apricots—halved or sliced.
9. Berries—whole.
10. Berry syrup.
11. Cantaloupe pickles.
12. Cantaloupe pickles, no sugar
Added.
13. Cherries—whole.
14. Cranberry orange chutney.
15. Mixed fruit cocktail.
16. Nectarines—halved or sliced.
17. Peaches—halved or sliced.
18. Pears—halved.
19. Pears, Asian–halved or sliced.
20. Pineapple.
21. Plums—halved or whole.
LU56-58 Selecting, Preparing, & Able to properly Select, Prepare and Know how to properly Select, Prepare and Can
Canning Vegetables & Vegetable Can Vegetables and Vegetable Vegetables and Vegetable Products.
Products. Products.
1. Asparagus—spears or pieces
2. Beans or peas—shelled, dried
3. Beans, baked
4. Beans, dry, with tomato or
5. molasses sauce
6. Beans, fresh lima—shelled
7. Beans, snap and Italian—pieces
Page 71 of 93
8. Beets—whole, cubed, or sliced
9. Carrots—sliced or diced
10. Corn—cream style
11. Corn—whole kernel
12. Mixed vegetables
13. Mushrooms—whole or sliced
14. Okra
15. Peas, green or English—shelled
16. Peppers
17. Potatoes, sweet—pieces or whole
18. Potatoes, white—cubed or whole
19. Pumpkins and winter squash—cubed
20. Soups
21. Spinach and other greens
22. Squash, winter—cubed
LU 59-60 Able to Select; Prepare and Can Methods of Selecting; Preparing and Canning
Selecting, Preparing, & Canning Tomatoes and Tomato Products. Tomatoes and Tomato Products.
Tomatoes & Tomato
Products.
1. General
2. Tomato juice
3. Tomato and vegetable juice blend
4. Tomatoes—crushed
5. Standard tomato sauce
6. Tomatoes-
whole or halved (packed in water)
7. Tomatoes—
whole or halved (packed in tomato juice)
8. Tomatoes whole or halved (packed raw

without added liquid)
9. Tomatoes with okra or zucchini
10. Tomatillos
11. Spaghetti sauce without meat
12. Spaghetti sauce with meat
LU 61-62 Preparing and Canning Poultry, Able to properly Select, Prepare and Know how to properly Select, Prepare and Can
Page 72 of 93
Red Meats, and Seafood. Can Poultry, Red Meats and Poultry, Red Meats and Seafood.
1. Chicken or rabbit. Seafood.
2. Ground or chopped meat.
3. Strips, cubes, or chunks of meat.
4. Meat stock (broth).
5. Fish in pint jars.
6. Fish in quart jars.
7. Smoked fish.
8. Tuna.
LU 63- Unit Review/ Evaluation
Module 6:
To teach the Students How to Make:
1. Jams/ Jellies and Freezer Jams/Jellies with and without Added Pectin.
2. Reduced Sugar Jams and Jellies.
3. Pickled & Fermented Foods.
4. Pickled Foods for Special Diets.
5. Pickled Vegetable Relishes.
6. Desi Achaars.
7. Fermented Foods.
8. Kasundis.
9. Desi Sweetmeats.
10. Chutney.
11. Different Types of Stock; Sauces; Syrups and Flavored Oils.
12. Reduced-Sugar Fruit Spreads.
13. Salsa.
14. Fruit Salsas.
15. Vinegar.
16. Use of Kitchen Wastes.
17. Method of Preparing Fruit Leather.
18. Food Drying.
Page 73 of 93
LU 64-65 Methods of Making Jams & Jellies. 1. Able to Safely Prepare and 1. Awareness of Healthier Food.
Equipment & Supplies. Can Jams and Jellies with 2. Identify the Need for Special Diets.
1. Jam and Jelly Ingredients and their Functions. Added Pectin. 3. Understand Special Methods of Cooking to
2. Jams and jellies with reduced sugar 2. Able to Prepare and Can Preserve Food Value.
3. Preventing spoilage Freezer Jams. 4. Preparation of Menus considering Special Diets
4. Preserves. 3. Able to Prepare and Can for People Suffering from Various Diseases.
5. Marmalades. Jams and Jellies for Special
6. Conserves. Diets.
7. Other Products. 4. Able to Prepare and Can
8. Making Jelly without Added Pectin Fruit-Based Baby Foods.
9. Extracting Juices and Making Jelly.
10. Preparing and Canning Jams and Jellies;
11. Jellied Products.
12. Jam Comparison: Cooked Versus Uncooked.
Preserving Jelly Products Safely.
13. Ingredients.
14. Remaking Soft Jellies.
15. Making and Storing Freezer Jam.
16. Preparation of Freezer Jams and Jellies.
17. Preparation Steps for Freezer Methods.
18. Canned Foods for Special Diets.
19. Canning without Sugar.
20. Canning without Salt (Reduced Sodium).
21. Canning Fruit-Based Baby Foods.
22. How much should you can?
LU 66- Making Jam without Added Able to Make Jams/ Jellies Know how to make Jams Jellies without Added
Pectin without Added Pectin. Pectin.
1. Pear-Apple Jam.
2. Strawberry-Jelly.
3. Blueberry-Spice Jam.
4. Grape-Plum Jelly.
5. Golden Pepper Jelly.
LU 67-70 Tested Jam Recipes. Able to make various Jams/ Know how to make various Jams/ Jellies and
1. Strawberry Jam. Jellies and Freezer Jams/ Freezer Jams/ Jellies.
Page 74 of 93
2. Peach Jam. Jellies.
3. Grape Jelly.
4. Orange Jelly.
5. Apricot-Pineapple Freezer Jam.
6. Blueberry-Peach Freezer Jam.
7. Strawberry-Peach-Kiwi Freezer Jam.
8. Strawberry-Raspberry Freezer Jam.
9. Apple Freezer Jelly.
LU 71- Preparing Pickled & Fermented Able to Prepare Pickled and Know How Pickled and Fermented Foods are
Foods. Fermented Foods. Made.
1. Ingredients.
2. Pickles with Reduced Salt Content.
3. Firming Agents.
4. Preventing Spoilage
5. What are Pickles?
6. Preparing and Canning Fermented
7. Foods and Pickled Vegetables
8. Selection of Fresh Cucumbers
9. Low- Temperature Pasteurization Treatment
10. Suitable Containers, Covers, and Weights for
11. Fermenting Foods.
12. Salts used in Pickling.
Pickling Ingredients.
• Produce.
• Salt.
• Vinegar.
• Sugar.
• Spices.
• Water.
13. Firming Agents.
14. Equipment.
15. Processing Pickles.
16. Fermenting & Brining.
17. Pickling Best Practices.
Page 75 of 93
LU 72-79 Types of Pickles. 1. Able to Preserve Pickles 1. Know How to Preserve Pickles.
1. Preserving Pickles Safely. Safely. 2. Know How to Make Various Pickles.
2. Dill Pickles. 2. Able to Make Various
3. Cucumber Pickles. Pickles.
4. Bread-and-Butter Pickles.
5. Quick Fresh-Pack Dill Pickles.
6. Sweet Gherkin Pickles.
7. 14-day Sweet Pickles.
9. Pickled Dilled Beans
10. Pickled Three-Bean Salad.
11. Pickled Beets.
12. Pickled Cauliflower or Brussels Sprouts.
13. Pickled Carrots.
14. Pickled Baby Carrots.
15. Marinated Whole Mushrooms.
16. Pickled Dilled Okra.
17. Pickled Pearl Onions.
18. Marinated Peppers.
19. Pickled Bell Peppers.
20. Pickled Hot Peppers.
21. Pickled Jalapeño Pepper Rings.
22. Pickled Yellow Pepper Rings.
23. Pickled Sweet Green Tomatoes.
24. Pickled Mixed Vegetables.
LU 80- Pickled Foods for Special Diets. Able to Make Pickled Foods Knowledge of Making Pickled Foods for Special
1. No Sugar Added Pickled Beets. for Special Diets. Diets.
2. No Sugar Added Sweet Pickle.
3. Cucumber Slices.
4. Reduced-Sodium Sliced Dill Pickles.
5. Reduced- Sodium Sliced Sweet Pickles.
LU 81-82 Pickled Vegetable Relishes. Able to Make Pickled Knowledge of Making Pickled Vegetable Relishes.
1. Pear Relish. Vegetable Relishes.
2. Piccalilli.
3. Pickle Relish.
4. Pickled Corn Relish.
Page 76 of 93
5. Pickled Green Tomato Relish.
6. Pickled Horseradish Sauce.
7. Pickled Pepper-Onion Relish.
8. Tangy Tomatillo Relish.
LU 83-84 Desi Achaars. Ability to Make Desi Achaars. Knowledge of Making Desi Achaars.
1. Amla.
2. Assorted.
3. Carrot.
4. Garlic.
5. Green Chili.
6. Onion.
7. Mango.
LU 85- Fermented Foods Able to Make Fermented Knowledge of Fermented Foods.
1. Equipment. Foods.
2. Processing Fermented Foods.
3. Fermenting & Brining.
4. Best Practices.
LU 86-87 Kasundis. Ability to Make Kasundis. Knowledge of Making Kasundis.
1. Eggplant Kasundi (Brinjal Kasundi).
2. Mango Kasundi (Aam Kasundi).
3. Mustard Kasundi.
4. Hot Tomato Kasundi (Gujarati Kasundi or
Tamtar Kasundi).
LU 88-90 Desi Sweetmeats. Able to Make Desi Knowledge of Making Desi Sweetmeats.
1. Falooda. Sweetmeats.
2. Kalakand.
3. Barfi.
4. Sohan Halwa.
5. Kheer.
6. Gulab Jaman.
7. Jalebi.
8. Zarda.
9. Ras Malai.
Page 77 of 93
10. Rasgulla.
11. Gajar ka Halwa.
12. Gajrela.
13. Suji ka Halva.
LU 91-93 What is Chutney? Able to Make Chutneys. Knowledge of Making Chutneys.
Key Components of Producing Seasonal
Chutneys;
. What Helps Preserve the Chutney?
. What Problems could Arise from Improper
Preparation and Processing of Chutney?
. Preparing and Canning Chutneys.
. How do I Know when the Chutney is Ready?
Skills:
4. How to Test when the Chutney is ready to Pot.
5. Making Canapés with Chutney.
6. Potting Chutney and Safe Storage.
7. Preparing Ingredients.
8. Selecting and Safe use of Equipment.
9. Slow-Cooking Method.
How to make:
. Carrot and Turmer ic Chutney.
. Mango Chutney.
. Apple Chutney.
. Tomato-Apple Chutney Drying.
LU 94-95 Preparation of Different Types of o Explain the term stock and 1. Knowledge of: Preparation of Different Type of
Stock & Sauces. sauces. Stock & Sauces
Stock o Prepare fish, beef and chicken 2. Methods of production quality features of both
1. Definition of stock and sauces stocks correctly. raw ingredients & finished product, cooking
2. Care in the preparation of stock o Prepare mother sauces and times, care and usage.
3. Types of stocks and their uses (white, brown their derivatives.
& fish stock) o Prepare various thickening
4. Thickening agents. agents
Sauces. o Learn to identify commodities
1. Classification & use of Sauces. used.
2. Mother Sauces and their Derivatives. o Identify basic liquid and
Page 78 of 93
3. Preparing Sauces. sauces preparation used in the
4. Cold Sauces. kitchen.
5. Mango Sauce.
6. Easy Hot Sauce.
Preparing and using syrups.
Flavored oils.
LU 96 Making Reduced Sugar Fruit Ability to Make Reduced- Knowledge of Making Reduced-Sugar Fruit
Spreads. Sugar Fruit Spreads. Spreads.
1. Peach-Pineapple Spread
2. Refrigerated Apple Spread (made with
3. Gelatin).
4. Refrigerated Grape Spread (made with
5. Gelatin).
LU 97 Salsa Recipes. Able to Prepare and Preserve Knowledge of Making and Preserving Salsas.
1. Canning Salsa in a Boiling Water Canner. Salsas.
2. Selection and Preparation of Ingredients.
3. Chile Salsa (Hot Tomato Pepper Sauce).
4. Chile Salsa II.
5. Tomatillo Green Salsa.
6. Tomato Salsa using Paste Tomatoes.
7. Tomato Salsa using Slicing Tomatoes.
8. Tomato/ Green Chile Salsa.
9. Tomato/ Tomato Paste Salsa.
10. Tomato Taco Sauce.
LU 98 Fruit Salsas. Ability to Make Fruit Salsas. Knowledge of the Methods of Making Fruit Salsas.
1. Spicy Cranberry Salsa.
2. Mango Salsa.
3. Peach Salsa.
4. Peach Apple Salsa.
LU 99- Vinegar Production. Ability to Make Vinegar. Know how to Make Vinegar.
4. Principle of Vinegar Production.
5. Different Types of Vinegars.
6. Factors Involving Good Quality Vinegar.
7. Utilization from Fruit and Vegetables.
LU 100- Utilization of Kitchen Wastes. Able to utilize Kitchen Waste. Knowledge of recycling Kitchen Wastes.
Page 79 of 93
3. Wastes from Fruits and Vegetables.
4. Processing Techniques for Proper Utilization
of Wastes from Fruits and Vegetables.
LU 101-103 Sources of Fruit Leather & Able to Prepare Fruit Leathers. Knowledge of the Method of Preparing Fruit
Preparation from Fresh Fruit . Leathers.
1. Preparation.
2. Sun Drying.
3. Oven Drying.
4. Leathers From Canned or Frozen Fruit.
5. Preparing the Trays.
6. Pouring the Leather.
7. Drying the Leather.
8. Spices, Flavors and Garnishes.
LU 104- How Does Drying Preserve Food? Ability to Dry Foods. Knowledge of Food Drying.
Nutritional Value of Dried Fruits and Vegetables
Yields
LU 105- Unit Review/ Evaluation. 1. Able to Safely Prepare and 1. Awareness of Healthier Food.
1. Methods of Making Jams & Jellies. Can Jams and Jellies with 2. Identify the Need for Special Diets.
2. Making Jam/ Jellies without Added Pectin. Added Pectin. 3. Understand Special Methods of Cooking to
2. Able to Prepare and Can Preserve Food Value.
3. Tested Jam Recipes.
Freezer Jams. 4. Preparation of Menus considering Special
4. Preparing Pickled & Fermented Foods. 3. Able to Prepare and Can Diets for People Suffering from Various
5. Pickled Foods for Special Diets. Jams and Jellies for Special Diseases.
6. Pickled Vegetable Relishes. Diets. 5. Know how to make Jams Jellies without
7. Desi Achaars. 4. Able to Prepare and Can Added Pectin.
8. Fermented Foods. Fruit-Based Baby Foods. 6. Know how to make various Jams/ Jellies and
9. Kasundis. 5. Able to Make Jams/ Jellies Freezer Jams/ Jellies.
without Added Pectin. 7. Know How Pickled and Fermented Foods are
10. Desi Sweetmeats.
6. Able to make various Made.
11. What is Chutney? Jams/ Jellies and Freezer 8. Know How to Preserve Pickles.
12. Preparation of Different Types of Stock; Jams/ Jellies. 9. Know How to Make Various Pickles.
Sauces; Syrups and Flavored Oils. 7. Able to Prepare Pickled 10. Knowledge of making Vegetable Pickles.
13. Making Reduced-Sugar Fruit Spreads. and Fermented Foods. 11. Knowledge of Making Pickled Foods for
14. Salsa Recipes. 8. Able to Preserve Pickles Special Diets.
15. Fruit Salsas. Safely. 12. Knowledge of Making Pickled Vegetable
9. Able to Make Various Relishes.
Page 80 of 93
16. Vinegar Production. Pickles. 13. Knowledge of Making Desi Achaars.
17. Utilization of Kitchen Wastes. 10. Able to Make Vegetable 14. Knowledge of Fermented Foods.
18. Method of Preparing Fruit Leather. Pickles. 15. Knowledge of Making Kasundis.
11. Able to Make Pickled 16. Knowledge of Making Desi Sweetmeats.
19. How Does Drying Preserve Food?
Foods for Special Diets. 17. Knowledge of Making Chutneys. Knowledge of
12. Able to Make Pickled the Methods of Production Quality Features of
Vegetable Relishes. Raw Ingredients & Finished Products, Cooking
13. Ability to Make Desi Times, Care and usage.
Achaars. 17. Explain the Terms Stock and Sauces.
14. Able to Make Fermented 18. Knowledge of Making Reduced-Sugar Fruit
Foods. Spreads.
15. Ability to Make Kasundis. 19. Knowledge of Making and Preserving Salsas.
16. Able to Make Desi 20. Knowledge of the Methods of Making Fruit
Sweetmeats. Salsas.
17. Able to Make Chutneys. 21. Know how to Make Vinegar.
18. Able to Identify Basic 22. Knowledge of recycling Kitchen Wastes.
Liquid and Sauces 23. Knowledge of the Method of Preparing Fruit
Preparation used in the Leathers.
Kitchen. 24. Knowledge of Food Drying.
19. Skilled in the Preparation of
Stock & Sauces which are
the basis of Continental,
Chinese Foods.
20. Able to prepare fish, beef
and chicken stocks
correctly.
21. Able to Prepare Mother
Sauces and their
Derivatives.
22. Able to Prepare various
Thickening Agents.
23. Able to identify
commodities used. Ability
to Make Reduced-Sugar
Fruit Spreads.
24. Able to Prepare and
Page 81 of 93
Preserve Salsas.
25. Ability to Make Fruit
Salsas.
26. Ability to Make Vinegar.
27. Able to utilize Kitchen
Waste.
28. Able to Prepare Fruit
Leathers.
29. Ability to Dry Foods.
Module 7:
Food Preservation Production System:
 Understanding of industrial production system in detail.
 Attain maximum knowledge of process manufacturing and structure of work organization
LU106- Quality control and its Importance Control food for quality according to time Quality standards, Time Study and
in Food Industry. in production process. Processes in Production.
Community Service. How to Maintain Quality Control.
Application of Methods for Better Quality. Methods for Obtaining Better Quality
Module 10:
Finishing/ Quality Control:
To understand basic concept of quality control and its importance in the Food industry to attain maximum output
LU107- Introduction to Basic Method Know the importance of quality Knowledge of: Quality control.
Study in Industrial Production. control. Ability to: check for quality.
LU108- Work Station Study. Know finish processes. Knowledge of:
Ability to: keep quality control.
LU109-Quality Levels, Time Study Know importance of different Knowledge of: Different labeling methods and
and Production Control. labeling. instructions.
Page 82 of 93
Ability to: Label the tags.
LU110- Manufacturing Process. Know packaging. Knowledge of: basic Packaging.
Ability to: Do final packaging.
LU 111- Cost Analysis. Knowledge of: Comparing costs
Comparing costs of convenience foods
Comparing costs of different brand-name foods
Comparing costs of different brand name foods
Ability to: Determining if quantity purchasing is a better
deal
LU 112- Job Opportunities. Report on the different job 1. Careers in the food Industry.
opportunities available and the training 2. Basic skill to compete for job in food processing plants
and qualification required within the and catering industry.
hospitality and catering sectors. 3. Careers in dietetics.
Work for some Food Processing 4. Staffing structures for the different types of catering
Company or be self-employed. establishment, job roles, types of qualification, training
Help in or establish cottage industry. & experience and employment rights and
Work in or establish Vocational responsibilities.
Training Institute. 5. Theoretical knowledge for developing adequately
trained cooks with a view to satisfy the manpower
requirement of this category in the Home kitchen or
any other food production unit.
6. Complete working knowledge of running a Vocational
Training Institute.
LU 113 -115 Revisions. Review Lessons learnt. Review Lessons learnt.
LU 116-119 Revisions. Review Lessons learnt. Review Lessons learnt.
LU120- Final Test. 1. Understand the various cooking
methods.
2. Cook food items according to dish
specification monitoring quality at
all stages.
3. To finish & present the product in
time with dish/customer
requirements.
4. Produce variety of dishes cooked
with the different methods of
Page 83 of 93
cooking.
5. Demonstrate personal skills.
6. Develop time management skills.
7. Work effectively in a team.
8. Deal effectively with customer.
Sample Evaluation:
Date: Male / Female (circle one)
# ITEM Never Rarely Some Often Always
times
After today, will you feel confident in your ability to safely operate a pressure 1 2 3 4 5
1
canner?
Before today, did you feel confident in your ability to safely operate a pressure 1 2 3 4 5
2
canner?
After today, will you feel confident in your ability to safely operate a water bath 1 2 3 4 5
3
canner?
Before today, did you feel confident in your ability to safely operate a water bath 1 2 3 4 5
4
canner?
After today, will you understand food safety concerns for preserving foods at 1 2 3 4 5
5
home?
Before today, did you understand food safety concerns for preserving foods at 1 2 3 4 5
6
home?
For Official Use Only Do Not Write in this Space
Audience: Adult Instructor:
Project Title: Code Number:
STANDING OPERATING PROCEDURE FOR EVALUATION OF ADVANCED COURSE STUDENTS:

Following procedure will be followed for the evaluation of students of short courses: -
1. Admitted students will be registered with the NAVTTC/ Skill Development Council (SDC), Peshawar within one month after the la st
date of admission.
2. The testing of the students shall be carried out as follows: -
a. Grading System (Theory & Practical).
A+ Grade from 80% and above.
A Grade from 70% to 79%.
Page 84 of 93
B Grade from 60% to 69%
C Grade from 50% to 59%
F Less than 50%.
Fail Below 40% in Theory & 50% in Practical.
b. Candidate has to pass both Theory & Practical
c. Students below 80% attendance will not be admissible to appear in examination.
d. Examining Body. NAVTTC/ Skill Development Council (SDC), Peshawar will be the Testing and Evaluation Authority.
e. Testing.
i. Conduct. The testing shall be conducted in respective institutions under overall supervision of SDC/ NAVTTC.
ii. Methodology. Following testing methodology will be adopted:-
(a) Sessional Performance (Practical exercises/quizzes/ assignments).
(b) Final Exams.
i Theory
ii Class attendance / participation = 10% 40%
iii. Practical. = 10% 40%
iv. Total = 100%
The Institute concerned will inform NAVTTC / SDC on their prescribed form within seven days of termination of course. SDC/
NAVTTC will scrutinize / vet and issue certificates to successful candidates.
Assessment Plan:
Upon completion of this Course the students may choose to enter their product in a local, county, or state fair. If the Course is not completed in
time for fair entry, elect to have a fair in the school, and use display ribbons, winners, etc. A judging team from the Count y Extension Service
or Home Economists in Home and Community could be asked to judge. Make certain that the display features science, microorgani sms, etc.
Marks Allocation
Ref: ASSESSMENT: Total Out Theory Marks
Skills Of Practical
1. FIC/N9001 (Prepare and PC1. Clean and maintain the cleanliness of the work area using 100 25 10 15
Maintain Work Area and approved sanitizers and keep it free from dust, waste, flies and pests.
Process Machineries for Food PC2. Ensure that the work area is safe and hygienic for food 10 3 7
Safety, Hygiene and processing.
Sanitation for Processing PC3. Dispose waste materials as per defined sops and industry 15 5 10
Food Products). requirements.
PC4. Check the working and performance of all machineries and tools 15 5 10
used for the pickle making process such as washer, peeler, vegetable
Page 85 of 93
cutter/slicer, blender, packaging machines, etc.
PC5. Clean the machineries and tools used with approved sanitizers 15 5 10
following SOP.
PC6. Place the necessary tools required for process. 5 2 3
PC7. Attend to the minor repairs! faults of all machines, if required. 15 5 10
Total Marks: 100 35 65
2. FIC/N9002 (Prepare for) PC1. Read and understand the production order from the supervisor. 100 10 4 6
Food Safety, Hygiene and PC2. Check the availability of raw materials, packaging materials, 5 2 3
Sanitation for Processing equipment availability and manpower.
Food Products). PC3. Support in planning production sequence by: 15 5 10
• Grouping products from same variety of raw material.
• Grouping products that require same process.
• Selecting raw materials that do not impact the quality of the other.
• Avoiding CIP after each product.
• Using the same equipment and machinery for various products
• Planning maximum capacity utilization of machineries.
• Considering the process time for each product.
•Planning efficient utilization of resources/manpower.
• Prioritizing urgent orders.
PC4. Calculate the batch size based on the production order and 5 2 3
machine capacity.
PCS. Calculate the raw material requirement (considering the process 5 2 3
loss) to produce the required quantity of finished product(s).
PC6. Calculate the raw materials, packaging materials and manpower 5 2 3
requirement for completing the order.
PC7. Ensure the working and performance of each equipment 7 2 5
required for the process.
PC8. Calculate the process time for effective utilization of 7 2 5
machineries.
PC9. Plan batch size considering full capacity utilization of 3 1 2
machineries.
PC10. Plan to utilize machineries for multiple products without 3 1 2
affecting the quality of the finished products, and to optimize
production and save energy.
Page 86 of 93
PC11. Allot responsibilities! work to the assistants and helpers. 5 1.5 3.5
PC12. Refer to the process chart/ product flow chart/formulation chart 3 1 2
for product(s) produced.
PC13. Weigh the raw materials required for the batch. 5 1 4
PC14. Sharpen and change blades of cutting/slicing machine as 3 1 2
required for the product produced.
PC15. Check the conformance of raw material quality to organization 10 4 6
standards, through physical analysis and by referring the quality
analysis report from the supplier/internal lab analysis report.
PC16. Ensure working and performance of required machineries and 7 3 4
tools.
PC17. Keep the tools accessible to attend repairs/faults in case of 2 0.5 1.5
breakdown.
3. FIC/N9003 (Food Safety, PC1. Receive vegetables from the supplier/vendor, check weight and 100 3 1.5 1.5
Hygiene and Sanitation for check quality through physical parameters such as appearance, color,
Processing Food Products). texture, maturity, etc.
PC2. Pump water into the washing tank and control water level, dump 2 0.5 1.5
vegetables into the washing tank for washing or wash and rinse the
vegetables manually.
PC3. Start the ladder conveyor to lift the vegetables from the washing 2 0.5 1.5
tank and to transfer to the conveyor.
PC4. Open valves of the high pressure spraying system for fresh 2 0.5 1.5
water and adjust pressure to spray water on vegetables for rinsing.
PC5. Control speed of drying line conveyor, control air temperature 3 1.5 1.5
and fan speed/air flow and start conveyor to dry vegetables or start
roller conveyor with rolling brushes for wiping and transfer
vegetables to sorting line.
PC6. Start and adjust speed of sorting/inspecting line conveyor to 3 1.5 1.5
remove damaged, blemished and rotten vegetables.
PC7. Dump the sorted vegetables in the peeling machine (depending 3 1.5 1.5
on the type of vegetable), start the peeler machine and adjust the
speed to remove the peel, pump water or open valve/spraying system
to wash the peeled vegetables.
Page 87 of 93
PC8. Prepare lye solution by adding measured quantity of lye 3 1 2
chemical and water into lye tank, turn valves to admit steam to heat
lye solution, start conveyor and adjust speed to carry
manually/mechanically into the lye tank, and pull out the basket after
specified time following sop (lye peeling).
PC9. Observe vegetable emerging from lye peeling machine / Iye 2 0.5 1.5
tank to ensure removal of peel and open valves to drain the excess lye
solution.
PC10. Load the vegetables in the cutter/slicer machine, adjust 4 1 3
controls to cut vegetables to required size, start machine, collect
sliced vegetables from the discharge chute.
PC11. Start inspection line conveyor and control speed, transfer 3 1 2
cut/sliced vegetable on the conveyor belt, visually inspect sliced
vegetables for conformance to organization standards and remove
nonconforming materials from the line.
PC12. Open valve to admit measured quantity of water into steam 2 0.5 1.5
jacketed kettle/tank, observe water gauge or designated mark for
filled quantity, weigh required quantity of salt as per formulation and
add into tank to prepare brine solution.
PC13. Start and control speed of the agitator of the steam jacketed 4 1 3
kettle/tank, turn valves to set required pressure and open valve to
admit steam to heat the solution following SOP.
PCI4. Observe pressure and temperature gauge, and regulate steam to 4 1 3
maintain temperature, check brine solution using salinometer
equipment to ensure conformance of its specifications to standards.
PC15. Open valve or start pump to transfer brine solution from 1 0.5 0.5
mixing tank to storage or holding tanks for later use.
PC16. Start pump to transfer measured quantity of brine solution from 4 1 3
storage tank/kettle to the curing drums/barrels, add measured quantity
of cut/whole vegetables, close with lid and allow to stand for
specified time (few weeks) for curing/natural fermentation following
SOP.
PC17. Mix the vegetables periodically either mechanically/manually 3 1 2
for salt equilibrium, sample and check for acidity to ensure
completion of fermentation..
Page 88 of 93
PCI8. Store cured vegetable following sop until further process. 2 1 1
PC 19. Refer to the work order and formulation for the product/batch. 2 1 1
PC20. Organize required raw material (cured vegetable), ingredients, 3 1 2
spices, packaging material, etc. From store and check its conformance
to standards, through physical parameters.
PC21. Remove cured vegetables from drums/barrels/tank and transfer 6 2 4
into the washing tank, pump water into tank to wash vegetables to
remove excess salt, open valve to drain water or dump on the washing
line and start the conveyor, open valves of the high pressure spraying
system for fresh water and adjust pressure to spray water on
vegetables to remove excess salt.
PC22. Transfer washed vegetables to the pickle mixing machine, 6 2 4
prepare spice mix as per formulation, add measured quantity of spice
mixture and oil into the vegetables, adjust controls to set mixing
speed and start machine to mix all the ingredients, check the quality
of pickle, and open valve to transfer pickle into container (for pickle
in oil).
PC23. Start conveyor and control speed to load cured and washed 3 1.5 1.5
vegetable into the hopper of the filling machine (for pickle in brine).
PC24. Set pickle and oil filling machine (for pickle in oil) and 6 2 4
vegetable and brine filling machine (for pickle in brine) for filling
quantity and volume, start packaging line conveyor and control speed
to ensure containers are positioned under the filling nozzles of
pickle/vegetable and oil/brine.
PC25. Load lids and labels in automatic packaging machine, set date 4 2 2
code (batch number, date of manufacture, date of expiry, etc.) Start
machine, control speed of conveyor and observe filling of pickle and
oil, vegetable and brine, ensure proper sealing and labeling of
containers.
PC26. Check weight of the filled containers periodically for quantity 3 1 2
of vegetable filled and volume of liquid filled to ensure its
conformance to standards.
PC27. Observe filled container leaving machines to detect defects, 3 1 2
check the weight of the finished product, sample and transfer to
quality lab for analysis.
Page 89 of 93
PC28. Pack the finished product into cartons and transfer to storage 2 0.5 1.5
area manually or mechanically and store following organization
standards.
PC29. Report discrepancies/concerns to department supervisor for 2 1 1
immediate action.
PC3O. Clean work area, machineries, equipment and tools using 4 1 3
approved cleaning agents and sanitizers.
PC31. Attend minor repairs/faults of all machines (If any). 4 1 3
PC32. Ensure periodic (daily/weekly/monthly/quarterly/half 2 1 1
yearly/annual) maintenance of all machines and equipment following
the sop or following suppliers instructions/ manuals.
4. FIC/N9004 (Complete PCI Document and maintain record of details of raw materials and 100 10 6 4
Documentation and Record packaging materials (name of raw materials, type and variety,
Keeping Related to Food vendor/supplier details, season, grown area, quantity, receiving date,
Safety, Hygiene and supplier details, receiving date/ date of manufacture, expiry date,
Sanitation for Processing supplier quality document, quality parameters of all raw materials,
Food Products). internal quality analysis report, etc.) as per organization standards.
PC2. Document and maintain record on observations (if any) related 5 3 2
to raw materials and packaging materials.
PC3. Load the raw materials details in ERP for future reference. 5 3 2
PC4. Verify the documents and track from finished product to raw 5 3 2
materials, in case of quality concerns and during quality management
system audits.
PC5. Document and maintain records of production plan with details 10 6 4
product details, production sequence, equipments and machinery
details, efficiency and capacity utilization of equipment).
PC6. Document and maintain records of process details (type or raw 15 9 6
material used, process parameters such as temperature, time, pressure,
etc. as applicable) for entire production In process chart or production
log for all products produced.
PC7. Document and maintain records of batch size, production yield, 10 6 4
wastage of raw materials, energy utilization and final products
produced.
Page 90 of 93
PC8. Document and maintain record of observations (if any) or 5 3 2
deviations related to process and production.
PC9. Load the production plan and process details in ERP for future 5 3 2
reference.
PC10. Verify documents and track from finished product to 5 3 2
ingredients, In case of quality concerns and for quality management
system audits.
PC11. Document and maintain records of the types of finished 3 2 1
products produced.
PC12. Document and maintain records of the finished products details 7 4 3
(batch number, time of packing, date of manufacture, date of expiry,
other label details, primary, secondary and tertiary packaging
materials, storage conditions, etc.) as per organization standards.
PC13. Document and maintain record on observations or deviations 5 3 2
(if any) related to finished products.
PC14. Load the finished product detail5 in ERP for future reference. 5 3 2
PC15. Verify the documents and track from finished product to 5 3 2
ingredients, In case of quality concerns and for quality management
system audits.
PC1. Comply with food safety and hygiene procedures followed in 100 5 2 3
the organization.
PC2. Ensure personal hygiene by use of gloves, hairnets, masks, ear 6 1 5
plugs, goggles, shoes, etc.
PC3. Ensure hygienic production of food by inspecting raw materials, 5 2 3
ingredients, finished products, etc. for compliance to physical,
chemical and microbiological parameters.
PC4. Pack products in appropriate packaging materials, label and 10 4 6
store them in designated area, free from pests, flies and infestations.
PC5. Clean, maintain and monitor food processing equipment 5 2 3
periodically, using it only for the specified purpose.
PC6. Use safety equipment such as fire extinguisher, first aid kit and 10 4 6
eyewash station when required.
PC7. Follow housekeeping practices by having designated area for 5 2 3
materials/ tools.
Page 91 of 93
PC8. Follow industry standards like GMP and HACCP and product 10 4 6
recall process.
PC9. Attend training on hazard management to understand types of 5 1 4
hazards such as physical, chemical and biological hazards and
measures to control and prevent them.
PC10. Identify document and report problems such as rodents and 5 1 4
pests to management.
PC11. Conduct workplace checklist audits before and after work to 5 1 4
ensure safety and hygiene.
PC12. Document and maintain raw material, packaging material, 4 1 3
process and finished products for the credibility and effectiveness of
the food safety control system.
PC13. Determine the quality of food using criteria such as odor, 5 2 3
appearance, taste and best before date, and take immediate measures
to prevent spoilage.
PC14. Store raw materials, finished products, allergens separately to 5 2 3
prevent cross contamination.
PC14. Store raw materials, finished products, allergens separately to 5 2 3
prevent cross-contamination.
PC15. Label raw materials and finished products and store them in 5 2 3
designated storage areas according to safe food practices.
PC16. Follow stock rotation based on FEFO/ FIFO. 10 4 6
Page 92 of 93
Page 93 of 93

Food Preservation Curricullum 6 Months PDF

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Food Preservation Curricullum 6 Months PDF

Uploaded by

Copyright:

Available Formats

Page 1 of 93

How Experiential Learning Works

DETAILS OF COURSE CONTENTS:

Overall Objective of the Course:

Food Processing & Preservation:

Sr. Equipment, Machine & Tools Quantity

Program Overview– 6-Months Curriculum for Food Preservation:

Week Module Title and Aim Learning Units Theory1 Workplace2

Total Hrs 00 Hrs 100 Hrs

Total Hrs 01 Hrs 04 Hrs

Food Preservation Curriculum Contents ( Teaching and Learning Guide)

Learning Unit Learning Outcomes Learning Elements

8. Tomatoes whole or halved (packed raw

STANDING OPERATING PROCEDURE FOR EVALUATION OF ADVANCED COURSE STUDENTS:

You might also like