Department of Agricultural Training Short Course of Rehabilitation People With Disabilities Hearing
Department of Agricultural Training Short Course of Rehabilitation People With Disabilities Hearing
By
Mr. Nasr Abd ElRazek Elsayed .
First Food Processing leaner
Supervisours
Dr.Mustafa Abd Elhay Tawfik
- April,2014
Specialization Goals :
Graduation specialist in the field of professional food processing , has the ability
to compete with manpower in the afterlife field of food processing , as well as has
the ability to rely on self- open a project of its own to raise the standard of living
and the surrounding community service.
General Goals:
1- Development trainee's ability to open a project of its own, to increase the
income and the surrounding community service.
2- Development trainee's ability to love work and self-reliance and integration and
active participation in rural surrounding.
3- Giving the ability of trainee to adjust the quality of the food.
4- Graduation trained manpower with skilled and to competitive labor market.
5- Love work and patriotism through the courtesy of work and production.
6- Raise awareness of health and nutrition among members of society and good
conservation.
Specific objectives:
1- Giving the trainee the ability to use the devices and tools used in food
2
processing.
2- Giving the trainee the ability to know the raw materials required for the
manufacture of food.
3- The ability to give the trainee how to perform various laboratory tests
necessary for the detection of food quality.
4- Giving the trainee the ability to calculate the amounts of raw materials needed
for manufacturing.
5- Giving the trainee the ability to measure temperatures and how to use the
temperature gauges.
6- Giving the trainee the ability to estimate the use of weights and sizes needed
for manufacturing.
7- Giving the trainee skill necessary for the manufacture of various dairy products
.
8- Giving the trainee skill necessary for the manufacture of agricultural products .
9- Giving ability to give the trainee Baking and identify ways of storing and
grinding grain .
10- Giving the trainee the ability to save fish by salting.
11- The ability to give the trainee how to save food products .
12- Giving the trainee ability to identify the factors of corruption and
demonstration and how to avoid them and treat them.
13- Giving the trainee the ability to manufacture pickles.
Temporal Distribution
3
36 weeks
1026 hours
Number of
weeks
Total Lecutures
Total Hours
28
36
1008
756
Technology
(theoretical)
36
216
162
Information
Technology
(IT)
Sports
36
72
54
38
36
8
72
44
1368
Subjects / exercises
Practical exercises
(practical)
Field Training
Total
54
240
1266
Specialization Courses :
1 - Introduction to Food industry :
Theoretical part: is the definition of industries science / Food and
4
Nutrition .
Practical part: Safety and Security / acquainted with the lab /
estimate ,size, weight and temperature .
2 - Introduction to dairy :
Theoretical part : Definition of milk and installed / cheating ways milk /
raw materials used in the dairy industry .
Practical part: laboratory tests for milk / dairy industry fermented
(Cream - yogurt ).
3 - Food Corruption :
Theoretical part : Definition of corruption and the division of food in
terms of suitability / manifestations of corruption and types .
Practical part: Apple industry Carrot James and of identify the forms
of corruption Food .
6 - Fatty Products :
Theoretical part: cream - butter - ghee .
Practical part: Estemate of fat pescentages in the milk - making the
screening process to get the cream
8 - Conservation Drying :
Theoretical part : Solar drying - industrial drying .
Practical part: Drying vegetables and onion drying - Practical Training
.
10 - Field Training:
Field training on job (8 weeks) to raising the skills and linking the
academic side to the environmental work.
s.
r
Fields of work
1-
2-
34-
5-
Technician Bakeries.
6-
7-
8-
9-
Participation in training
members of the community.
proficient skills
Skill in the manufacture of yogurt - cheese
industry - industry pasteurized milk and
fortified - brick industry and yogurt Conduct laboratory tests on the milk - how to
detect adulteration of milk - quality control of
products
Skill in the manufacture of natural juice - the
beverage industry natural and industrial Lab technician to adjust the quality - technical
mixtures and estimate the quantities of raw
materials prescribed - Follow-up production
line
Skill in the baking industry and municipal biscuits and cakes - confectionery industry an observer on the production line
Monitoring the preparation and processing of
the diets of nurse - the receipt of raw
materials contained kitchen and find out the
extent of compliance with the conditions of
health
Monitor Food Shops and Restaurants to see
the special quality of food and hygiene and
follow the terms of storage products .
Work in the laboratory to detect the general
appearance of the food contained
examination.
Initiate special projects of individuals and to
contribute to society, such as pickles industry
- industry Jams Baking.
Ability to participate work shop for food
processing in order to increase awareness
and help to open small projects that serve the
nation.