2nd Semester Courses

            This course deals with understanding and applying basic principles and standard operating procedure in food preservation and processing. Specifically, it consist of different competencies that the student must have in order to process raw food such as meat, fish, shellfish, fruit and other food item in different  methods of preservation such thermal processing, low temperature preservation, dehydration, salting, curing and smoking, fermentation and pickling and sugar concentration. It also includes practicing food safety by through hygiene and sanitation, quality control, packaging and labelling finished/processed food products. The course comprises the Food Processing NC II competencies needed for production workers in the field of food processing.