Food Processing E-lesson: Determination of Ratio of Juice, Water and Sugar

This E-lesson is part of Level 3.

Food Processing E-lesson: Monitor the Functionality of Raw Milk Reception Tools

This E-lesson is part of Level 3.

Food Processing E-lesson: Pre-Process Fish

This e-lesson is part of Level 3.

Food Processing E-lesson: Process the Dough into Biscuits

This E-lesson is part of Level 3.

Food Processing E-lesson: Process the Dough into Cake

This E-lesson is part of Level 3.

Food Processing E-lesson: Techniques of Sterilization of Juice Packaging Materials

This E-lesson is part of Level 3.

Food Processing E-lesson: Types of Raw Milk Test

This E-lesson is part of Level 3.

FOPFF302: Fundamentals of Food Processing and Technology

This module describes the skills, knowledge and attitudes required to identify history of food processing industry, i...

FOPJM303: Jam, Jelly and Marmalade Making

This competency covers the skills, knowledge and attitude required to properly process fruits into jam, jelly and ma...

FOPMR302: Raw Milk Reception

This module covers the skills, knowledge and attitude required to perform raw milk reception in the food processing i...

FOPNS303: Nectar and Squash Production

This competence covers the skills, knowledge and attitude required to process fruits into Nectar and Squash in the fo...

FOPPM302: Pastry Making

Many Rwandese consume pastry products every day, therefore many pastry processing units are focusing on satisfying th...

FRESH MEAT PRODUCTION