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Hello I warmly welcome to powder spices production My name is Jean Pierre MUGABARIGIRA and I am pleased to be your instructor for this course.
After completion of this module, you will be able to prepare the workplace and ingredients for powder spices production, make powder spices, package and store powder spices. They should be able to perform these tasks respecting food quality and safety standards.
To make the most of this blended learning experience, our online sessions and in-person sessions work hand-in-hand. Please note that theoretical components will be completed online, while practical activities will be conducted face-to-face.
Throughout the course, we will use a variety of interactive tools, including videos, images, audio, texts, quizzes, discussions, and assignments.
For any questions or discussions, do not hesitate to contact us through Email: Mugabarigiraj@gmail.com or mobile phone 0788711844.
- Teacher: Jean Pierre Mugabarigira
- Teacher: Emmanuel Nzarubara
This module is reserved for learners of Level Four (L4) Food processing. It provides the skills, knowledge and attitude for a learner to be competent in bread making. After completion of this module, the learner will be able to prepare workplace and ingredients, make the dough, bake the dough and store the bread. He/She will be able to perform these tasks by respecting bread quality and safety standards under minimum supervision.
- Teacher: Sylvie Mutuyeyezu
- Teacher: Emmanuel Nzarubara
- Teacher: Jean Damascene Rukiriza
This module describes the skills, knowledge and attitude required to make semi-hard cheese in Dairy industry. It is reserved for learners pursuing TVET certificate Level IV in food processing. Upon completion of this module the learner will be able to Prepare tools, materials, equipment and work place, form curds, treat the curds and store the ripened cheese, he or she can work in semi-hard cheese making industry or other entities performing the similar activities under minimum supervision.
This module is reserved for learners of Level Four (L4) Food processing. It provides the skills, knowledge and attitude for a learner to be competent in bread making. After completion of this module, the learner will be able to prepare workplace and ingredients, make the dough, bake the dough and store the bread. He/She will be able to perform these tasks by respecting bread quality and safety standards under minimum supervision.
- Teacher: Sylvie Mutuyeyezu