Trident Learning

This course introduces the student to petty cash movements, starting with the control of cash by the business. It provides an overview of banking procedures, presents measures for maintenance of the chequing account at the bank and demonstrates how the business ensures that the money in the bank is correctly recorded by both parties. In addition, various avenues of debt financing will be addressed. The course will also take a more detailed look at recording adjustments.

UNIT 1
COMPOSITION and PROPERTY OF FOODS

Food and its properties.
• Nature and composition of food
• Nutrition. Major food groups, their chemical makeup, sources and nutritional value and importance.
• Balanced diets. Food and nutrient guides.
• How factors such as gender, age group and lifestyle affect an individual’s nutrient requirements
• The importance of food to humans
• The physical and chemical properties of food explained: Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
• Food properties terminology: colour, texture, odour.
• Food science vs Food technology


UNIT II
FOOD MICROBIOLOGY and FOOD SPOILAGE

Definitions of terms:
• Microbiology
• Food microbiology
• Food spoilage

Identify food organisms of major importance including harmful food organisms
Explain the importance of food microbiology, including:
i. Its relation to food spoilage
ii. Its relation to food poisoning
iii. Its role in food production and preservation
Factors which cause food spoilage, food poisoning – food spoilage predisposing conditions, signs and corrective measures
Water activity (Aw) and its relation to food spoilage
Chemical spoilage, presence of toxins and contaminants

UNIT III
PRODUCTION, PROCESSING & PACKAGING
Topics:
• Discuss global trends in food production and processing
• Explain the benefits of food processing
• Explain the basic principles and processes involved in food processing; identify the kinds of processing technology in common use locally, regionally and globally.
• Define and categorize food additives; explain the need for such additives and the associated dangers.
• Define and explain the techniques and major considerations associated with drying, freezing/chilling, thermal processing (pasteurization), canning, salting, fermentation, use of preservatives and radiation.
• Discuss the preservation of major foods including cereals, milk, meat and beverages
• Discuss the basic principles of product development.
• Discuss packaging and its role in food processing

UNIT IV
HAZARD ANALYSI CRITICAL CONTROL POINT (HACCP)
A systematic approach to Food Safety
Topics:
• Quality Control/ Assurance Standards and Regulatory bodies
• Definitions
- Quality control
- Total quality management
- Hazard analysis and critical control points
- ISO 9000
• The importance of quality control and quality assurance in meeting guidelines and standards set by consumers as well as government regulatory bodies
• Discuss HACCP, its importance and structure