TVET CERTIFICATE V in FOOD PROCESSING · 2019. 1. 21. · LU 1: Classify different types of...

5

TVET CERTIFICATE V in

FOOD PROCESSING

CODE

AGRFOP5001

Kigali November 2014

CSTCAP5001-TVET CERTIFICATE V

Food Processing

REQF Level 5 CURRICULUM

copy Workforce Development Authority 2014

Copies available from

Workforce Development Authority (WDA)

P O BOX 2707 Kigali

Tel (+250) 255113365

Fax (+250) 255113365

Email infowdagovrw

Web wwwwdagovrw

Original published version updated

November 2014

Copyright

The Competent Development Body of this Curriculum is copy Workforce Development Authority

(WDA) Reproduced with permission

The following copyright warning applies to the material from the Training Package

All rights reserved This work has been produced initially with WDA This work is copyright but

permission is given to trainers and teachers to make copies by photocopying or other

duplicating processes for use with their own training organizations or in a workplace where the

training is being conducted This permission does not extend to the making of copies for use

outside the immediate training environment for which they are made nor the making of copies

for hire or resale to third parties The views expressed in this version of the work do not

necessarily represent the views of WDA The competent Body does not give warranty nor

accept any liability

The WDA owns the copyright on all Curricula Schools may reproduce this program in part or in

full for bona fide study or classroom purposes only Acknowledgement of the WDA copyright

must be included on any reproductions Learners may copy reasonable portions of the

curriculum for the purpose of study Any other use of this curriculum must be referred to

theWDA Ph (+250) 255113365 fax (+250) 255113365

copy Workforce Development Authority (WDA) 2014

Published by


P O BOX 2707 Kigali

Tel (+250) 255113365

Internet http wwwwdagovrw

Table of Contents

C o p y r i g h t i i

T a b l e o f C o n t e n t s i i i

L i s t o f a b b r e v i a t i o n s v i i i

A c k n o w l e d g m e n t s x

1 G E N E R A L I N T R O D U C T I O N 1

2 Q U A L I F I C A T I O N D E T A I L S 2

21 Description 2

22 Minimum entry requirements 2

23 Information about pathways 2

24 Job related information 2

25 Employability skills and life skills 2

26 Information about competencies 4

3 T R A I N I N G P A C K A G E 5

31 Course structure 5

32 Competencies chart 5

34 Flowchart 7

4 A S S E S S M E N T G U I D E L I N E S 8

41 Assessment Methodology 8

42 Portfolio 8

C C M O L 0 0 1 - O C C U P A T I O N A N D L E A R N I N G P R O C E S S 1 1

LU 1 Participate as part of a team and respect the rules of the training environment 13

LU 2 Explain the occupation and learning process 16

LU 3 Respect the facilitation and apply learning methods 19

LU 4 Develop personal plans based on self-assessment practices 22

C C M M S 5 0 1 - M O N I T O R I N G O F O C C U P A T I O N A L S H E A T W O R K P L A C E 2 8

LU 1 Conduct OSH (occupational safety and health) monitoring 30

LU 2 Collect and analyze Occupational health safety incidents report 35

LU 3 Train all staff on occupational health and safety matters 41

C C M S E 5 0 1 - W O R K I N G I N A S O C I A L L Y D I V E R S E E N V I R O N M E N T 4 8

LU 1 Communicate with customers and colleagues from diverse backgrounds 50

LU 2 Address cross-cultural misunderstandings 54

C C M P E 5 0 1 - P R O F E S S I O N A L E T H I C S 5 8

LU 1 Apply human values 60

LU 2 Respect engineering ethics 66

LU 3 Apply safety 70

C C M B O 5 0 1 - B U S I N E S S O R G A N I S A T I O N 7 5

LU 1 Identify activities to be accomplished for real business operations 77

LU 2 Create a productive working environment 83

LU 3 Run real business operation 90

LU 4 Monitor and evaluate the business 96

C C M I A 5 0 1 - I N D U S T R I A L A T T A C H M E N T P R O G R A M ( I A P ) 1 0 1

LU 1 Demonstrate supervisory skills 103

LU 2 Get briefed on industrial attachment program 109

LU 3 Develop onersquos competences on the workplace 113

G E N G C 5 0 1 - G E N E R A L C H E M I S T R Y 1 1 8

LU 1 Describe the transition metals 120

LU 2 Perform chemical titration 125

LU 3 Perform electrochemical cell reactions 131

LU 4 Describe polymerization 136

G E N G P 5 0 1 - G E N E R A L P H Y S I C S 1 4 3

LU 1 Sources of Energy in the world 146

LU 2 Motion in orbits 151

LU 3 Mobile phone and radio communication 156


LU 5 Earthquakes Tsunami floods landslides and cyclone 167


G E N A M 5 0 1 - M A T H E M A T I C S 1 7 9

LU 1Apply fundamentals of trigonometry 184

LU 2 Apply fundamentals of complex numbers 192

LU 3 Determine and analyze numerical functions 196

U 4Apply fundamentals of differentiation 202

LU 5 Apply natural logarithmic functions 207

LU 6 Apply exponential functions 213

LU 7 Apply fundamentals of integrals 219

LU 8 Identify measures of dispersion and interpret bivariate data 223

C C M K N 5 0 1 - I K I N Y A R W A N D A K rsquo I N T Y O Z A 2 2 8

LU 1 Gukoresha ubuvanganzo nyandiko ashyikirana nrsquoabandi 231

LU 2 Gukoresha Ikinyarwanda kintyoza agaragaza uburyo bunyuranye bwo gukemura amakimbirane

no gukoresha ibinyazina binyuranye 238

LU 3 Gukangurira abandi akamaro krsquoisuku nrsquoisukura no gukoresha ibinyazina binyuranye 247

LU 4 Gukoresha Ikinyarwanda kintyoza agaragaza uburyo bunyuranye bwo gutunganya ubutaka no

gukoresha ibinyazina binyuranye 256

LU 5 Gukoresha neza uburyo bunyuranye bw rsquo ubwumvane no kwandika yubahiriza imyandikire

yrsquoIkinyarwanda 265

C C M I W 5 0 1 - I C T A T W O R K P L A C E 2 7 5

LU 1Prepare document Layout 277

LU 2 Apply basic computer operations 283

LU 3 Manage data 290

C C M U E 5 0 1 - U P P E R I N T E R M E D I A T E W O R K P L A C E E N G L I S H 2 9 8

LU 1 Communicate orally in social and professional situations with ease 301

LU 2 Read correctly a range of materials 306

LU 3 Listen to audio messages with different English accents to get the intended message 310

LU 4 Produce a variety of medium texts on professional and general topics 314

F O P E P 5 0 1 - M A K E E X T R U D E D P R O D U C T S 3 2 1

LU 1 Prepare the dough 323

LU 2 Extrude the dough 328

LU 3 Package the pasta 336

Summative Assessment 340

F O P C M 5 0 1 - C U L T U R E M E D I A F O R F O O D M I C R O O R G A N I S M A N A L Y S I S 3 4 4

LU 1 Classify different types of microorganisms 346

LU 2 Perform microbial culture 353

LU 3 Measure of microorganism in food 359


F O P C P 5 0 1 - P R O C E S S C O F F E E C H E R R I E S I N T O P A R C H M E N T C O F F E E 3 6 8

LU 1 Prepare Materials and plant line equipment 370

LU 2 Receive coffee cherries 376

LU 3 Prepare coffee beans 379


F O P F I 5 0 1 - F O O D I N D U S T R Y W A S T E M A N A G E M E N T 3 8 5

LU 1 Characterize and estimate waste 388

LU 2 Prepare materials equipment and infrastructure for waste collection storage and disposal 392

LU 3 Collect and dispose waste 399


F O P M A 5 0 1 - M I C R O B I A L A N A L Y S I S O F F O O D 4 1 0

LU 1 Prepare sample 412

LU 2 Culture microorganisms (total count yeast and molds and total coliforms) 416

LU 3 Enumerate and identify microorganism colonies 420


F O P P C 5 0 1 - P E R F O R M C O F F E E R O A S T I N G 4 2 9

LU 1 Prepare materials equipment and infrastructure for Roasting 433

LU 2 Prepare green coffee beans 436

LU 3 Roast green coffee beans 440

LU4 Coffee cupping and packaging 445


F O P R F 5 0 1 - R E A G E N T S F O R F O O D C H E M I C A L C O M P O S I T I O N A N A L Y S I S 4 5 5

LU1 Identify chemical components of foods 457

LU 2 Material equipments for chemical analysis s 462

LU 3 Prepare samples and reagents for food chemical analysis 468


F O P T K 5 0 1 - T O M A T O P A S T E A N D K E T C H U P M A K I N G 4 8 0

LU 3 Prepare fresh tomatoes 483

LU 2 Make tomato pulp 488

LU 3 Make tomato paste 492

LU 4 Make tomato ketchup 497

LU 5 Packagesterilize the product 502


G L O S S A R Y 5 1 6

List of abbreviations

AGRCP Agriculture Sector Crop Production Sub-sector

AGRFO Agriculture Sector Forestry Sub-sector

AGRFP Agriculture sector Food Processing subsector

AGRH Agriculture Sector Horticulture Sub-sector

APEFE Association pour la Promotion de lrsquoEducation et de la Formation agrave lrsquoEtranger

AQA Accreditation and Quality Assurance

CCP Critical Control Points

CD Compact Disk

CDU Curriculum Development Unit

CE Certification and Examination

CIP Cleaning In Place

CM Complimentary Module

COP Cleaning Out of Place

COVAFGA Cooperative de Valorisation des Produits Agricole et Forestier de Gakenke

CPU Central Processing unit

CTB Cooperation Technique Belge

DVD Digital Versatile Disk

EAV Ecole Agri-Veacuteteacuterinairerdquo

EMS Environment Management System

FPD Freezing Point Depression

GB Gigabytes

GMP Good Manufacturing Practices

IFS International Food Standard

ILO International Labour Organization

ISAE Institut Superieur drsquo Agriculture et drsquo Elevage

ISCO International Standard Classification of Occupations

ISO International Standards Organization

MB Megabytes

OHS Occupational Health and Safety

PAFP Programme drsquoAppui agrave la Formation Professionnelle

Ph Potentiel drsquoHydrogegravene

PPE Personal Protective Equipment

QA Quality Assurance

RAM Random Access Memory

RBS Rwanda Bureau of Standards

RDB Rwanda Development Board

RTQF Rwanda TVET Qualification Framework

SOP Standard Operating Procedure

ToT Training of Trainers

TVET Technical and Vocational Education and Training

UHT Ultra High Temperature

UR-CAVM University of Rwanda- College of Agriculture Animal Sciences and Veterinary Medicine

UV Ultra Violet

VVOB Vlaamse Vereniging voor Ontwikkelingssamenwerking en Technische Bijstand

WDA Workforce Development Authority

HACCP Hazards Analysis Critical Control Points

Acknowledgments

Workforce Development Authority wishes to thank the following persons who participated in

the development of this curriculum

Coordination

HABIMANA Theacuteodore TVET Training-WDA

MUHIRE JMVCDU-WDA

Facilitation

NTAHONTUYE FeacutelixCDU-WDA

GAHUNGU Faradji CDU-WDA

HATEGEKIMANA Gratien

NKUBITO Jean Pierre

Curriculum Development Team

NAMES Function Institution

SEBATWARE Pierre Ceacutelestin TVET Trainer EAV KABUTARE KILYOBO Makelele Lecturer UR-CAVM NDORI Samuel Direrctor Fromagerie la Reine NDAHETUYE J Baptiste Lecturer UR-CAVM NGOGA Justin Quality assurance manager Kinazi Cassava Plant DJANGWANI Juvenal Lecturer UR- CAVM NDUNGUTSE Vedaste Lecturer UR- CAVM MUREKATETE Vestine TrainerIncubation Center WDA MINGA Furaha Quality assurance manager Private MUREBWAYIRE Christine Plant manager Banana Wine Plant HABINEZA Jean Trainer Kinazi TVET School NZIBONERA Gilbert Trainer Kabutare TVET School NYANZIRA Cleacutemence Trainer Nyabikenke TVET School Ruvugo jean Claude Trainer ESTB Busogo TVET school Nsabimana Thadee Production and quality

insurance Manager Life Holystic Ltd

Mukansonera charlotte Trainer kabutare TVET school Nduwayezu jean claude Trainer EFA Nyagahanga Icyimpaye charlotte Production and quality insurance

Manager Umuhigo Ltd

Kanyamugara Albert Trainer BTC school Shima Lina Data Manager and Format editor Digital ring MUSAFIRI Ernest Instructor IPRC NGOMA MUSONI Jean Claude Trainer Nyabihu TVET School UWERA Marceline Socio-linguistics Officer RALC MUTAGANZWA Gilbert Teacher Ecole Secondaire de Rukara MATATA Jean Bosco Teacher College Ami des Enfants GASIMBA Franccedilois Xavier Lecturer URCollege of Education KAMBARI Vincent Teacher GS St MarcelKayonza MUREGO Yves Quality Assurance Officer WDA BUCYENSENGE Vincent Instructor IPRC KARONGI GASANA Vedaste Lecturer INES FURAHA INEZA Jean Raymond Trainer Lycee de Gisenyi NGEZAHAYO Emmanuel Maths teacherauthor Rusumo High School NIYODUSENGA Patrick Physics teacher Ecole des sciences de Nyanza UWINEZA Patrice Sciences trainer Nyamata TVET School UMUGABEKAZI Yvette Chemist ADM-IBTC

1 GENERAL INTRODUCTION

The curriculum presents a coherent and significant set of competencies to

acquire to perform the occupation of Food Processing Technician It is

designed with an approach that takes into account the training needs the

work situation as well as the goals and the means to implement training

The modules of the curriculum include a description of the expected results at the end of

training They have a direct influence on the choice of the theoretical and practical learning

activities The competencies are the targets of training the acquisition of each is required for

certification

The curriculum is the reference to carry out the assessment of learning Assessment tools of

learning are developed on the basis of this document

The curriculum consists of three parts The first part is of general interest and shows the nature

and goals of a program and the key concepts and definitions used in the document The second

part presents the qualification its level in the qualification framework its purpose its rationale

and the list of modules it comprises The third part deals with the training package It includes

the competencies chart the sequencing of module learning the description of each module

and the course structure

The pages describing the modules are the heart of a curriculum They present the title of the

module the length of training the amount of credits the context in which the competency is

performed the prerequisite competencies the learning units and the performance criteria

In each module a course structure is provided The course structure describes the learning

outcomes (knowledge skills and attitude) and the learning contents related to each learning

unit Also the learning activities and resources for learning are suggested

Finally the assessment specifications and guidelines are included in each module

Section

1

Section

2

2 QUALIFICATION DETAILS

21 Description

This qualification provides the skills

knowledge and attitudes for a learner to be

competent in a range of routine tasks and

activities that require a range of facts

ideas properties materials terminology

practices and techniques about the work

which may have non-routine elements

Work would be undertaken in various food

enterprises where Perfoming coffee

roasting Processing starch from roots and

tubers Processing cassava into flour

Processing soybeens into Soymilk and Tofu

Ham making are carried out Learners may

take responsibility for the carrying out of a

range of defined activities under non-

directive supervision Heshe may take

some supervisory responsibility for the

work of others and lead established teams

in the implementation of routine work

manage limited resources within defined

and supervised areas of work

At the end of this qualification qualified

learners will be able to

1 Describe the occupation and learning process

2 Implement and monitor workplace health safety and security practices

3 Gukoresha ikinyarwanda cyrsquointyoza 4 Maintain professional conversation in

upper intermediate English 5 Work in a socially diverse environment 6 Use ICT at workplace 7 Organize a business 8 Apply Professional ethics 9 Integrate workplace 10 Apply General chemistry 11 Apply General physics 12 Apply General Mathematics 13 Prepare culture media for food

microorganism control 14 Prepare reagents for food chemical

composition analysis 15 Make extruded products 16 Process coffee cherries into parchment

coffee 17 Perform coffee roasting 18 Make tomato paste and ketchup 19 Conduct microbial analysis of food 20 Manage waste in food industry 21 Integrate the workplace

22 Minimum entry requirements

TVET Certificate IV in Food processing or other relevant qualifications or through Recognition of Prior Learning

Title

Level

Credits

Sector

Sub-sector

Issue date

TVET Certificate V in food processing

REQF Level 5

120

Agriculture and Food Processing

Food processing

November 2014

2 | P a g e

23 Information about pathways

24 Job related information

25 Employability skills and life skills

Through the generic modules individuals with this qualification have acquired the life and

employability skills to meet the following industry or enterprise requirements

Communication

Documenting technical work in plain English

Writing and presenting reports

Possible jobs related to this qualification

Food technician

Preferred pathways for candidates entering

this qualification include

Candidates enter this qualification

after achieving TVET Certificate IV in

food processing or other relevant

qualifications or through Recognition

of Prior Learning

Progression route of candidates achieving


Candidates exiting this qualification are able to enter TVET diploma in food processing

Pathways into the qualification

Pathways from the qualification

3 | P a g e

Safety and security precautions

Working collaboratively with project team members

Health and environment

Health reproduction

Rwanda environmental protection practices rules and regulations

Business Plan

Producing a small business plan

Planning and organizing

Preparing feasibility reports that take into account project scope time cost quality

communications and risk management

Self-management

Taking responsibility for own outputs in relation to specified quality standards

working according to the Rwandan Computer Society Code of Ethics regarding security legal

moral and ethical issues

Technology

Manipulate computer

Using internet

Languages other than Kinyarwanda

Using English as the medium of communication in the working environment

4 | P a g e

Number of competencies 20 Core competencies 11 Complementary competencies 9 The total number of Credits 120

26 Information about competencies

No Code Complementary competencies Credit

1 CCMOL001 Describe the occupation and learning process 3

2 CCMMS501 Monitor occupational SHE at workplace 3

3 CCMUE501 Maintain professional conversation in upper-intermediate English 3

4 CCMKN501 Gukoresha ikinyarwanda cyrsquointyoza 3

5 CCMSE501 Work in a socially diverse environment 3

6 CCMIW501 Use ICT at workplace 3

7 CCMBO501 Organize a business 3

8 CCMPE501 Apply professional ethics 3

9 CCMIA501 Integrate workplace 30

Total 54

No Code Core competencies Credit

GEN

ERA

L

1 GENGC501 General chemistry 6

2 GENGP501 General phyisics 5

3 GENAM501 General Mathematics 7

4 FOPCM501 Pepare culture media for food micro ndash organism 6

SPEC

IFIC

5 FOPEP501 Make extruded products 6

6 FOPFI501 Manage waste in food industry 6

7 FOPMA501 Conduct microbial analysis of food 6

8 FOPPC501 Perform coffee Roasting 6

9 FOPCP 501 Process coffee cherries into coffee parchment 6

10 FOPRF501 Prepare Reagents for chemical composition analysis 6

11 FOPTK501 Make tomato paste and Ketchup 6

Total 66

5 | P a g e

3 TRAINING PACKAGE

The training package includes the competencies chart the flowchart the

modules the course structure and the assessment guidelines

31 Course structure

The course structure describes the learning outcomes for each learning unit These learning

outcomes are the essential skills and knowledge to be acquired The contents to be covered for

each learning outcome are prescriptive The Learning Activities contain a series of suggestions

usually with several options that will guide the learner and the trainer

32 Competencies chart

The competencies chart is a table that presents an overview of the specific competencies the

general competencies the work process and the time allocated to each competency This table

provides an overall view of the competencies of the training program and allows identification

of the logical sequence of the learning of these competencies

The competencies chart shows the relationship between general competencies and specific

competencies that are particular to the occupation as well as the key stages of the work

process It shows the links between the elements in the horizontal axis and those in the vertical

axis The symbol (ο) marks a relationship between a general competency and specific

competency The symbol (∆) indicates a relationship between a specific competency and a step

in the process of work When the symbols are darkened it indicates that the link is taken into

account in the description of the specific competency

The competencies chart allows the trainer to consider the complexity of the competencies in

the organization of the progress of learning Therefore the vertical axis shows the specific

competencies in the order they should be acquired

This is the starting point of the presentation of the competencies in the flowchart presented in

the following pages

Section

3

6 | P a g e

Figure 1 Competencies chart

Between the process and particular competencies| Between general and particular competencies

Functional link application Functional link application

∆ Functional link existence ο Functional link existence

Du

rati

on

(4

20

Hrs

)

Att

end

tra

inin

g se

ssio

n

pre

par

e to

ols

inst

um

ents

an

d m

ater

ials

pre

par

e m

ater

ials

to

ols

an

d e

qu

ipm

ent

pre

par

e w

ork

plc

e

carr

y o

ut

the

wo

rk

chec

k ac

tivi

ties

Rep

ort

th

e w

ork

Des

crib

e th

e o

ccu

pat

ion

an

d le

arn

ing

pro

cess

Mo

nit

or

Occ

up

atio

nal

SH

E b

est

pra

ctic

es

Mai

nta

in p

rofe

ssio

nal

co

nve

rsat

ion

in u

pp

er-i

nte

rmed

iate

Engl

ish

Gu

kore

sha

ikin

yarw

and

a cy

rsquointy

oza

Wo

rk in

a s

oci

ally

div

erse

en

viro

nm

ent

Org

aniz

e a

Bu

sin

ess

Use

ICT

at w

ork

pla

ce

Ap

ply

pro

fess

ion

al e

thic

s

Inte

grat

e w

ork

pla

ce

pre

par

e cu

ltu

re m

edia

fo

r fo

od

mic

ro-o

rgan

ism

an

alys

is

Gen

eral

ch

emis

try

Gen

eral

ph

ysic

s

Gen

eral

Mat

hem

atic

s

1 2 3 4 5 6 7 8 9 10

11

12

13

Duration (780 Hrs) 30

30

30

30

30

30

30

30

30

0

60

60

50

70

1 Make extruded products 60

2Manage Waste in food industry

60

3conduct micriobial analysis of food

60

4 perform coffee roasting 60

5process coffee cherries into coffee

parchment60

6prepare reagents for chemical

composition analysis60

7Make Tomato paste and Ketchup

60

Food Technician PROCESS GENERAL AND COMPLEMENTARY COMPETENCIES

SPECIFIC COMPETENCIES

7 | P a g e

34 Flowchart

The flowchart of sequencing of learning is a schematic representation of the order of

acquisition of the competencies It provides an overall planning of the entire training

programme and shows the relationship between the modules This type of planning is to ensure

consistency and progression of learning For each module the flowchart shows the learning

that is already in place the learning that is to take in parallel or later The positions defined will

have a decisive impact on all subsequent pedagogical choices The flowchart of the sequence of

learning of the modules of the training programme is presented on the following page

Figure 2Flow chart

Culture Media For food Microorganism Analysis 6

Process coffee cherries into parchment coffee 6

Make extruded products 6 perform Coffee Roasting 6

Reagents For Food Chemical composition Analysis 6

Food Industry waste management 6 Microbial analysis 6

Tomato paste and Ketchup Making 6

Occupation and learning process 3

Monitoring of occupational she at workplace 3

Upper intermediate workplace english 3 Ikinyarwanda cyrsquointyoza 3

Working in a socially diverse environment 3 ICT at workplace 3

Professional ethcics 3

Business organisation 3

Industrial attachment program (IAP) 30

General Chemistry 6 General Physics 5

General Mathematics 7

8 | P a g e

4 ASSESSMENT GUIDELINES

41 Assessment Methodology

To assess knowledge practical and application skills through a jury system of continuous

evaluation that encourages learners to display understanding of the principles in application to

set practical tasks and their attendant theory to assess self-learning

42 Portfolio

A portfolio is a collection of learner work representing learner performance It is a folder (or

binder or even a digital collection) containing the learnerrsquos work as well as the learnerrsquos

evaluation of the strengths and weaknesses of the work Portfolios reflect not only work

produced (such as papers and assignments direct demonstration indirect demonstration

products documents) but also it is a record of the activities undertaken over time as part of

learner learning The portfolio is meant to show learner growth development and

achievements in the education system It also shows that you have met specific learning goals

and requirements A portfolio is not a project it is an ongoing process for the formative

assessment The portfolio output (formative assessment) will be considered only as enough for

complementary and general modules Besides it will serve as a verification tool for each

candidate that heshe attended the whole training before heshe undergoes the summative

assessment for specific modules

There are two types of assessment (Formative Assessment and SummativeIntegrated

Assessment) Each assessment has its own rule for passing to be declared competent

Formative Assessment

This is applied on all types of modules (eg Complementary General and Specific modules)

A trainee to be competent for a formative module must have at least 70 on checked

items or ldquoyesrdquo in indicators (eg questions indicators in the checklist)

Each trainee should be competent on all formative assessments to be declared competent

on that module

All formative assessment should be declared competent before taking the

Section

4

9 | P a g e

summativeintegrated assessment

SummativeIntegrated Assessment

All SummativeIntegrated assessment should match with the content of the module in the

curriculum

SummativeIntegrated Assessment is always in practical giving it as a theoretical type of

assessment is not acceptable

The integrated situation provided in the curriculum is a sample of the assessment to be

carried out the TrainerTeacher has the role of developing another one referring to the

task to be carried out in the integrated situation in accordance to the circumstances inside

school but the integrated situation should stick on the components of a task

During SummativeIntegrated assessment assessor panel members should be three (3)

This SummativeIntegrated assessment can be seen in specific modules and the Trainee

can be declared competent by the following rules

For YES or NO scoring of indicators in SummativeIntegrated Checklist

The trainee can be declared competent based on the assessment CRITERIA and its respective

assessment indicators

Assessment Criteria Passing Line in the


Quality of Process 90

Quality of Product 100

Relevance 90

Rest of Criteria any other criteria

(example Safety)

100

10 | P a g e

Note the Assessor should check if the 10 indicator (Quality of Process and Relevance) in

which the Trainee was not able to meet during SummativeIntegrated Assessment should not

be among those indicators that can cause any hazard or the one indicator that is performed

poorly where there is room for improvement

1 During assessment trainees with special needs (eg people with disability) should be

assisted accordingly

2 Deputy School Manager in-charge of Studies Class Teacher and Trainer should consider

the status (competentnot yet competent) of trainees before delivering the next module

with pre-requisites

3 Respect of flowchart particularly in considering the delivery of modules which has

prerequisite of a followingsubsequent module is considered in issuing TVET certificate

otherwise other modules can be given anytime

4 All evidences during assessment (eg quiz checklist forms) should have a written form

that is compiled in the Trainer (source) and Trainee (result) portfolio Portfolio is the

responsibility of School Class Teacher and Trainees It should be given to trainees after

certification

5 Industrial Attachment Program (IAP)

- All Trainees should finish and declared competent on all modules before taking IAP

module

- Trainees should finish and declared competent on the 30 hours content of IAP

module written in the curriculum before they go to workplace or industry

- The school should organize visit for all trainees in the workplace or industry to

confirm and assist IAP especially in filling up the logbook

- An interview to the trainee should be conducted in the school after the IAP has

been completed and should be documented in the trainee portfolio

- All completed logbooks should be part of the trainee portfolio

11 | P a g e

C C M O L 0 0 1 - OCCUPATION AND LEARNING PROCESS

CCMOL001 Describe the occupation and learning process

RTQF Level All Learning hours

Credits 3 30

Sector All

Sub-sector All

Issue date September 2014

Purpose statement

This module is covered first in all qualifications It allows the learner to get to know the other

participants to the training programme and to understand himselfherself as part of a team

Also the trainee will develop a comprehensive and clear vision of the occupation and the

training programme The module will allow the participant to avoid mistakes of career guidance

and confirm or deny hisher choice from the start The training and learning methods are

presented to the learner This approach encourages greater motivation and subsequently a

better integration of various learning

12 | P a g e

Learning assumed to be in place

Not applicable

Elements of competence and performance criteria

Learning units describe the essential outcomes of a competence

Performance criteria describe the required performance needed to demonstrate achievement

of the learning unit

By the end of the module the trainee will be able to

Elements of competence Performance criteria

1 Participate as part of a team and respect the rules of the training environment

11 Proper introduction of oneself 12 Appropriate integration in team 13 Appropriate participation in setting rules and adhere

to them

2 Explain the occupation and learning process

21 Proper description of the mainmajor elements of occupation

22 Adequate explanation about the onersquos qualification

3 Respect the facilitation and apply learning methods

31Proper engagement in active and participatory learning methods

31 Adequate description of the assessment procedures

4 Develop personal plans based on self-assessment practices

41 Proper identification of values skills and interests 42 Proper assessment of values skills and interests 43 Correct Setting of goals 44 Proper development of plans in order to reach the set

goals 45 Proper assessment of onersquos learning style 46 Adequate identification of learning strategies

13 | P a g e

LU 1 Participate as part of a team and respect the rules of the training environment

1

Learning Outcomes

1 Introduce oneself and get to know one another 2 Integrate in team 3 Participate in setting rules and adhere to them

6 Hours

Learning Outcome11 Introduce oneself and get to know one another

Introductions

Expectations about the training

o Introduction o Game o Presentation of traineesrsquo

expectations

- Trainer manual

Formative Assessment 11

The assessor may collect any of the following evidences and make judgements if the performance

criterion has been achieved

Types of evidence Portfolio assessment tools

Performance criterion

Proper introduction of oneself

Resources Learning activities Content

14 | P a g e

Checklist Score

Yes No

Observation

Learning Outcome 12 Integrate in team

Working as a team

Building trust

o Games o Group discussions

- Trainer manual





Checklist Score

Yes No

Observation


Appropriate integration in team


15 | P a g e

Learning Outcome 13 Participate in setting rules and adhere to them

Rules of the classroom

Group responsibilities

o Brainstorming o Discussions o Assign class tasks

- Trainer manual





Checklist Score

Yes No

Observation


Appropriate participation in setting rules and adhere to them


16 | P a g e

LU 2 Explain the occupation and learning process

2

Learning Outcomes

1 Describe the mainmajor elements of occupation 2 Explain about the onersquos qualification

12 Hours

Learning Outcome 21 Describe the mainmajor elements of occupation

Characteristics of the occupation

Place of the occupation in the sector

The impactimportance of the occupation in economic development

Working conditions

o Group discussion o Personal research o Visit of a business in the

neighborhood

- Pictures of people in working situation

- Documents describing the occupation

- Documents describing the sector






Proper description of the mainmajor elements of occupation


17 | P a g e

Checklist Score

Yes No

Observation

Learning Outcome 22 Explain about the onersquos qualification

Rationale of the qualification

Content of the training programme (modules)

Duration Flowchart

Pathways (exit level amp further learning)

Presentation of the timetable

Presentation of the classrooms and workshops

o Presentation by the teacher o Research o Visits of the premises of the

school

- Overview of the training programme

- Testimonies of people performing the occupation

- School year calendar - Timetable






Adequate explanation about the onersquos qualification


18 | P a g e

Checklist Score

Yes No

Observation

19 | P a g e

LU 3 Respect the facilitation and apply learning methods

3

Learning Outcomes

1 Engage in active and participatory learning methods 2 Describe the assessment procedures

2 Hours

Learning Outcome 31 Engage in active and participatory learning methods

Overview of the active and participatory teaching and learning methods

Experiential learning cycle

o Experience sharing o Presentation by the trainer

- Trainer manual






Proper engagement in active and participatory learning methods


20 | P a g e

Checklist Score

Yes No

Observation

Learning Outcome 32 Describe the assessment procedures

Assessment procedures Timing Assessorsverifiers Assessment tools (portfolio

amp integrated situation)

o Presentation by the trainer - Assessment manual





Checklist Score

Yes No

Observation


Adequate description of the assessment procedures


21 | P a g e

22 | P a g e

LU 4 Develop personal plans based on self-assessment practices

4

Learning Outcomes

1 Identify values skills and interests 2 Assess values skills and interests 3 Set goals 4 Develop plans 5 Assess onersquos learning style

10 Hours

Learning Outcome 41 Identify values skills and interests

Values skills and interests

Relating values skills and interests to the workplace

o -






Proper identification of values skills and interests


23 | P a g e

Checklist Score

Yes No

Observation

Learning Outcome 42 Assess values skills and interests

Skills amp qualities assessment

Acceptance of diversity self-esteem amp confidence

o Individual work o Exercise on we are all unique

- individual assessment checklist





Checklist Score

Yes No

Observation


Proper assessment of values skills and interests


24 | P a g e

Learning Outcome 43 Set goals

SMART goals

Identification of goals Short term Long term

Process for setting and achieving goals

Identifying steps Time frame Resources

o Group work o Tree drawing amp interpretation o Discussion about displayed

pictures on setting amp achieving goals

o Exercises on developing SMART goals

o Practical exercises on developing personal plans

- Trainer manual





Checklist Score

Yes No

Observation


Correct Setting of goals


25 | P a g e

Learning Outcome 44 Develop plans

SMART goals








- Trainer manual





Checklist Score

Yes No

Observation


Proper development of plans in order to reach the set goals


26 | P a g e

Learning Outcome 45 Assess onersquos learning style

Types of learning styles

Determining onersquos preferred way of learning

Strategies for using onersquos learning style in workplaceschool

o Paper folding activities o Completing self-assessment

learning style o Scenario based activities

- Trainer manual





Checklist Score

Yes No

Observation

Learning Outcome 46 Identify learning strategies

o -



Proper assessment of onersquos learning style


27 | P a g e





Checklist Score

Yes No

Observation

Reference books

1 Work Readiness Training Programme ndash Trainerrsquos Manual Akazi Kanoze ndash Youth Livelihoods Project

2 Work Readiness Training Programme ndash Participantrsquos Manual Akazi Kanoze ndash Youth Livelihoods Project


Adequate identification of learning strategies

28 | P a g e

C C M M S 5 0 1 - MONITORING OF OCCUPATIONAL SHE AT WORKPLACE

CCMMS501 Monitor Occupational SHE best practices

REQF Level 5 Learning hours

Credits 3 30

Sector All

Sub-sector All

Issue date November 2017

Purpose statement

This module describes the skills knowledge and attitudes required to perform OSHE monitoring

systems taken as instruments used for measurement and analysis in the area of occupational

safety and health They are commonly used to inform and guide government policy Typically

these systems are used to give an indication of the number of work accidents or occupational

diseases or they might record information about places of work or about the activities of the

organizations involved in ensuring good working conditions Moreover the module describes

the skills knowledge and attitudes required to monitor occupational safety health and security

policies and procedures Finally the learner learns how to advice and train all employees on

health and safety matters

29 | P a g e


Not applicable







1 Conduct OSHE ( occupational safety

and health) monitoring

11 Proper checking of application of OSHE policies

procedures and regulations

12 Proper monitoring of the use of PPEs

13 Proper monitoring the compliance of OSHE best

practice

2 Collect and analyze occupational

health safety incidents report

21 Proper collection of data regarding OSHE incidents

22 proper analysis of OSHE data collected

23 Adequate elaboration of a compiled incident reports

24 Proper recommendation of safest way to do the job

3 Train all staff on occupational


31 Appropriate provision of information and instructions

32 Appropriate training to all employees and supervisors

on OSHE standardsregulations

33 Proper evaluation of trained OSHE programs

30 | P a g e

LU 1 Conduct OSH (occupational safety and health) monitoring

1

Learning Outcomes

1 Check if SHE policies procedures and regulations are applied 2 Monitor use of PPEs 3 Monitor compliance of OSHE best practice

10 Hours

Learning Outcome11 Check if SHE policies procedures and regulations are applied

SHE policies in accordance with the discipline

SHE regulations Safety roles of employees

Responsibility of

administration

Incident reporting

Ventilation and air quality

First aid facilities

Hazard control in

workplace

Equipment and machinery

Emergency response plans

SHE standards

Responsibility in working

place

Hazard identification and

risk Control

Making the working area

safe

Personnel protective

o Brainstorming

o Documentary research

o Group discussion

Flipcharts

Markers

Flipcharts stand

Internet


31 | P a g e





Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Checking if OSHE policies procedures and regulations are

applied

Checklist Score

Yes No

OSHE policies are checked

OSHE regulations are checked

OSHE standards are checked

Observation

equipment

Health of employees

Facilities

Reporting of incidents and

accidents

Emergency preparedness

procedures


Proper checking of application of OSHE policies procedures and regulations

32 | P a g e

Learning Outcome 12 Monitor use of PPEs

Types of PPEs to be used

according to the trade

Physical verification of PPEs

Cleaning and storage of

materials tools and

equipment

o Group discussion

o Practical exercise

Checklist

PPEs

Brushes

Store

Shelter

Shelves

Pen





Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Monitoring the use of PPEs

Checklist Score

Yes No

List of PPEs to be used according to the trade is checked

Physical verification of PPEs is done

Cleaning and storage of materials tools and equipments are checked

Observation


Proper monitoring of the use of PPEs


33 | P a g e

Learning Outcome 13 Monitor compliance of OSHE best practice

OSHE best practice

regulations

standards

Standards checklist to be

evaluated according to the

specific trade

o Brainstorming o Group discussion o Group work





Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Monitoring the compliance of OSHE best practice

Checklist Score

Yes No

OSHE best practices are checked

List of standards to be evaluated according to the specific trade is checked


Proper monitoring the compliance of OSHE best practice


34 | P a g e

Observation

35 | P a g e

LU 2 Collect and analyze Occupational health safety incidents report

2

Learning Outcomes

1 Collect data regarding OSHE incidents 2 Analyze OSHE data collected 3 Elaborate compiled incident reports 4 Recommend safest way to do the job

10 Hours

Learning Outcome 21 Collect data regarding OSHE incidents

Steps of data collection o Consulting of incident

report documents o Talk to people involved or

witnesses to the event o Site visit

Categories of incidents Major accident

fatal permanent injury

Minor accident (injuries) Near miss

o Small group discussions o Pair discussion o Brainstorming

- Reference books - Internet - Hand-outs - Didactic materials





Proper collection of data regarding OSHE incidents


36 | P a g e


Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Collecting data regarding OSHE incidents in working area

Checklist Score

Yes No

Steps of data collection are followed

Categories of incidents are identified

Observation

Learning Outcome 22 Analyze OSHE data collected

Root and causes of incident Poor management

laziness stupidity forgetfulness negligence ignorance

Influencing factors associated with the work

environment individual physical abilities

organization and its management

system Overload Poor procedures Inadequate training Low motivation

Impact of incidents Social impact

loss of manpower




37 | P a g e

medical expenses Economic impact

poor production closer of the

company compensation repairs

Physical effects permanent injuries loss of ability to

handle materials persistent pain headaches

Psychological effects anxiety depression





Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Analyzing the OSHE data collected

Checklist Score

Yes No

Identification of root and causes of incident

Identification of impact of incidents

Observation


Proper analysis of OSHE data collected

38 | P a g e

Learning Outcome 2 3 Elaborate compiled incident reports

Type of incident reports Monthly report Quarterly report Annual report




Template of incidents







Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Elaborating a compiled incident reports

Checklist Score

Yes No

Types of incident reports are identified


Adequate elaboration of a compiled incident reports


39 | P a g e


Template of incidents is well filled

Observation

Learning Outcome 2 4 Recommend safest way to do the job

Use of PPEs

Emergency preparedness procedures

hazard identification and risk control

making the working area safe

reporting of incidents and accidents

Training of employees







Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Recommending the safest way to do the job


Proper recommendation of safest way to do the job


40 | P a g e

Checklist Score

Yes No

Use of adequate PPEs is recommended

Emergency Preparedness Procedures is recommended

Hazard Identification And Risk Control is recommended

Making The Working Area Safe is recommended

Reporting Of Incidents And Accidents is recommended

Training of employees is recommended

Observation

41 | P a g e

LU 3 Train all staff on occupational health and safety matters

3

Learning Outcomes

1 Provide information and instructions 2 Train all employees and supervisors on OSHE

standardsregulations 3 Evaluate trained OSHE programs

10 Hours

Learning Outcome 31 Provide information and instructions

Brief description of

An occupational health and safety

(OHampS) program

A policy statement

The program elements

Individual responsibility

Joint occupational health and

safety committee

Health and safety rules

Correct work procedures

Employee orientation

Training

Workplace inspections

Reporting and investigating

accidentsincidents

Emergency procedures

Medical and first aid

Health and safety promotion

Workplace specific items

Responsibilities of the staff

Responsibilities of workers

o Brainstorming

o Group work

o Discussion

- Reference books

- Internet

- Hand-outs

- Stories and

pictures


42 | P a g e

Using personal protection

and safety equipment as

required by the employer

Following safe work

procedures

Knowing and complying with

all regulations

Reporting any injury or

illness immediately

Reporting unsafe acts and

unsafe conditions

Participating in joint health

and safety committees or as

the representative

Responsibilities of supervisor

Instructing workers to

follow safe work practices

Enforcing health and safety

regulations

Correcting unsafe acts and

unsafe conditions

Ensuring that only

authorized adequately

trained workers operate

equipment


all accidentsincidents

Inspecting own area and

taking remedial action to

minimize or eliminate

hazards

Ensuring equipment is

properly maintained

Promoting safety

awareness in workers

Responsibilities of management

Providing a safe and healthful

workplace

Establishing and maintaining a

health and safety program

Ensuring workers are trained

43 | P a g e

or certified as required

Reporting accidentsincidents

and cases of occupational

disease to the appropriate

authority

Providing medical and first aid

facilities

Ensuring personal protective

equipment is available

Providing workers with health

and safety information

Supporting supervisors in their

health and safety activities

Evaluating health and safety

performance of supervisors





Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Providing information and instructions on occupational health

and safety matters


Appropriate provision of information and instructions

44 | P a g e

Checklist Score

Yes No

A brief description of an occupational health and safety (OHampS) program is provided

A brief description of A policy statement is provided

A brief description of the program elements is provided

Responsibilities of the staff are described (workers supervisor Management staff)

Observation

Learning Outcome 32 Train all employees and supervisors on OSHE standardsregulations

Training on SHE regulations

Safety roles of employees

Responsibility of administration

Incident reporting



Hazard control in workplace



Training on SHE standards

Responsibility in working place

Hazard identification and risk

control

Making the working area safe


equipment

Health of employees

Facilities


accidents


Procedures

o Brainstorming

o Group work

o Discussion

- Reference

books

- Internet

- Hand-outs

- Stories and

pictures


45 | P a g e





Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Providing information on OSHE standardsregulations

Checklist Score

Yes No

A brief description of SHE regulations is provided

A brief description of SHE standards is provided

Observation

Learning Outcome 33 Evaluate trained OSHE programs

Evaluation forms

Learning assessment Questions and responses topic of discussion

Training impact assessment

o Brainstorming o Group work o Discussion

- Reference books - Internet - Hand-outs - Stories and

pictures



Appropriate training to all employees and supervisors on OSHE

standardsregulations

46 | P a g e





Written

Oral

Performance

Multiple choice True or false question Matching Sentence completion Ticking Expose (presentation) Task Evaluating trained OSHE program

Checklist Score

Yes No

Evaluation forms are well developed

Learning assessment (Questions and responses topic of discussionhellip) is well developed

Training impact assessment is well developed

Observation

Reference 1 Occupational Risk Control Predicting and Preventing the Unwanted by VinerDerek ISBN

9781472419712 Publication Date 2015

2 OSHA General Industry regulations Book 29 CFR 1910 Paperback- July12014 y MANCOMM Inc

(Author Editor)

3 OHampS a management guide by Richard Archer Kerry Borthwick Susanne Tepe Publication

Date 2009

4 GBasic OHampS Program Elements OSH Answershtm

5 httpswwwrospacomoccupational-safetyadvicetraining-matters

6 httpswww3tonlinefiincident-reporting

7 httpwwwsafetyuwaeduautopicsplantinspection

8 httpwwwhsegovukstatisticscausdisindexhtm

9 httpswwwccohscaoshanswershsprogramsjob-hazhtml


Proper evaluation of trained OSHE programs

47 | P a g e

48 | P a g e

C C M S E 5 0 1 - WORKING IN A SOCIALLY DIVERSE ENVIRONMENT

CCMSE501 Work in a socially diverse environment


Credits 3 30

Sector All

Sub-sector All

Issue date October 2017

Purpose statement

This module describes the skills knowledge and attitude required to be able to successfully

work in a socially diverse environment The module will allow the participant to develop ways

of communicating with customers and colleagues from diverse backgrounds and

accommodating cultural differences Furthermore this module will enable the trainee to be

able to identify issues that may cause conflict or misunderstanding in the workplace because of

the cultural differences find ways of resolving them andor referring them to appropriate

individuals or bodies

49 | P a g e


Not applicable







5 Communicate with customers and colleagues from diverse backgrounds

11 Adequate Valuing customers and colleagues from different cultural groups and treating them with respect and sensitivity

12 Adequate Taking into consideration cultural differences in all verbal and non-verbal communication and overcoming language barriers

13 Proper obtaining assistance from colleagues reference books or outside organizations when required

6 Address cross-cultural misunderstandings

23 Proper identification of issues that may cause conflict or misunderstanding in the workplace

24 Adequate consideration of possible cultural differences when difficulties or misunderstandings occur

25 Appropriate referring of problems and unresolved issues to the appropriate team leader or supervisor for follow-up

50 | P a g e

LU 1 Communicate with customers and colleagues from diverse backgrounds

1

Learning Outcomes

1 Value customers and colleagues from different cultural groups and treat them with respect and sensitivity

2 Take into consideration cultural differences in all verbal and non-verbal communication and overcome language barriers

3 Obtain assistance from colleagues reference books or outside organisations when required 12 Hours

Learning Outcome11 Value customers and colleagues from different cultural groups and

treat them with respect and sensitivity

Treating different groups effectively forms of address levels of formality or

informality observance of special

religious feasts or other celebratory days

customs beliefs and values Product preferences

o Role play o Individual work o Group discussion o Large group discussion o Brainstorming

- Reference books - Role play scenario - Online materials - Specialised

materials





Adequate Valuing customers and colleagues from different cultural groups and

treating them with respect and sensitivity


51 | P a g e


Written

Oral

Performance

Multiple choice True or false question Ticking Expose (presentation) Role play

Checklist Score

Yes No

Effective treatment of different groups

Observation

Learning Outcome 12 Take into consideration cultural differences in all verbal and non-

verbal communication and overcome language barriers

Verbal and non-verbal communication varied cultural

interpretation of non-verbal behaviour and gestures

personal grooming including dress and hygiene habits

language spoken language written

Overcoming language barriers meet greet and farewell

customers give simple directions give simple instructions answer simple enquiries prepare for serve and

assist customers describe goods and

services

o Brainstorming o Role play o Individual work

- Reference books - Role play scenario - Online materials


52 | P a g e





Written

Oral

Performance


Checklist Score

Yes No

Consideration of cultural differences through verbal and non-verbal communication

Overcoming language barriers

Observation

Learning Outcome 13 Obtain assistance from colleagues reference books or outside

organisations when required

Partnerships for efficient communication interpreter services diplomatic services local cultural

organizations appropriate government

agencies educational institutions Disability advocacy

groups

o Group discussion o Individual work o Large group discussion

- Reference books - Online materials - Specialised materials



Adequate Taking into consideration cultural differences in all verbal and non-

verbal communication and overcoming language barriers

53 | P a g e





Written

Oral

Multiple choice True or false question Ticking Expose (presentation)

Checklist Score

Yes No

Partnerships for efficient communication

Observation


Proper obtaining assistance from colleagues reference books or outside

organizations when required

54 | P a g e

LU 2 Address cross-cultural misunderstandings

2

Learning Outcomes

1 Identify issues that may cause conflict or misunderstanding in the workplace

2 Consider possible cultural differences while resolving difficulties or misunderstandings at workplace

3 Referring problems and unresolved issues to the appropriate team leader or supervisor for follow-up 18 Hours

Learning Outcome 21 Identify issues that may cause conflict or misunderstanding in the

workplace

Cultural differences

Causes of conflict race language special needs disabilities gender age roles emotions misinformation misinterpretation values

o Individual work o Group discussion o Large group discussion o Brainstorming




Proper identification of issues that may cause conflict or misunderstanding in the

workplace


55 | P a g e




Written

Oral


Checklist Score

Yes No

Demonstration of knowledge about cultural differences

Identification of issues that may causes conflict at workplace

Observation

Learning Outcome 22 Consider possible cultural differences while resolving difficulties or

misunderstandings at workplace

Settlement of misunderstandings greetings key phrases customs protocol business practices what is done for fun appreciation of cultural difference Avoidance to compromise own

values being accommodating Different Communication Styles Different Attitudes Toward

Conflict Different Approaches to

Completing Task Different Decision-Making Styles Different Attitudes Toward

Disclosure

o Role play o Group discussion o Large group discussion o Individual work

- Reference books

- Role play scenario

- Online materials

- Specialised materials


56 | P a g e





Written

Oral

Performance


Checklist Score

Yes No

Settlement of misunderstandings

Observation

Learning Outcome 2 3 Referring problems and unresolved issues to the appropriate team

leader or supervisor for follow-up

Raising issues informal communication informal meeting Mediation formal communication formal writing formal meetings work ethics

o Role play o Individual task o Group work o Large group discussion


materials



Adequate consideration of possible cultural differences when difficulties or

misunderstandings occur

57 | P a g e





Written

Oral

Performance


Checklist Score

Yes No

Raising issues to the appropriate level at workplace

Observation

Reference books

1 Axtell R E amp Parker Pen Company (1993) Dorsquos and taboos around the world New York Wiley

2 House R J amp Global Leadership and Organizational Behavior Effectiveness Research Program (2004) Culture leadership and organizations The GLOBE study of 62 societies Thousand Oaks CA Sage Publications

3 Meyer E (2014) The culture map Breaking through the invisible boundaries of global business Public Affairs

4 Schwartz S (2006) A theory of cultural value orientations Explication and applications Comparative Sociology 5 137-182


Appropriate referring of problems and unresolved issues to the appropriate

team leader or supervisor for follow-up

58 | P a g e

C C M P E 5 0 1 - PROFESSIONAL ETHICS

CCMPE501 Apply professional ethics


Credits 3 30

Sector All

Sub-sector All


Purpose statement

This particular module describes the skills knowledge and attitude required for the trainee to apply

professional conduct at workplace

59 | P a g e


Not applicable







1 Apply human values 11 Adequate valuation of human right 12 Adequate promotion of integrity 13 Convenient valuation of time 14 Careful variety of moral issues

2 Respect engineering ethics 21 Appropriate application of rules and regulations of the work

22 Adequate application of credible management of the work

23 Adequate team spirit at the work

3 Apply safety 31 Proper risk analysis 32 Convenient personal safety precautions 33 Adequate respect of hygienic rules

60 | P a g e

LU 1 Apply human values

1

Learning Outcomes

1 Valuate human right 2 Promote integrity 3 Valuate time 4 Analyse variety of moral issues

7 Hours

Learning Outcome11 Valuate human right

Human Right Issues Privacy Independence Security Right to vote Medication Education Employment Promotion Leave( Holydays)

Intellectual Property Right

Confidentiality

o Brainstorming on Human Right Issues Intellectual Property Right and Confidentiality

o Group Discussion on Human Right Issues Intellectual Property Right and Confidentiality

o Demonstration by video Picture of Human right issues

- Books - World Health

Organization Reports - Notebook - Pen - Workshop - Whiteboard Black board - Marker pen - Chalks - Projector - Pictures - Computer



Adequate valuation of human right


61 | P a g e

Assessor may collect among the following evidences and make judgements on whether the

performance criterion has been achieved


Written evidence

Oral evidence

Multiple choice exercises

Essay

Matching exercise Exercises

True or false questioning

Sentence completion

Checklist Score

Yes No

Privacy

Independence

Security

Right to vote

Medication

Education

Employment

Promotion

Leave( Holydays)

Observation

Learning Outcome 12 Promote integrity

Civic Virtues Tax Compliance Environmental Protection Self reliance Honesty

Respect for others

o Brainstorming on Civic Virtues o Group Discussion on Civic Virtues o Role play on Civic Virtues o Sketches on Civic Virtues o Site visit on environmentally

Protected areas

- Books - Environmental reports

( National and International)

- Notebook - Pen - Workshop - Whiteboard Black

board


62 | P a g e

- Marker pen - Chalks - Projector - Pictures - Computer





Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Tax Compliance

Environmental Protection

Self-reliance

Honesty

Observation


Adequate promotion of integrity

63 | P a g e

Learning Outcome 13 Valuate time

Preparation of Agenda Agenda of Meeting Personal Agenda

o Brainstorming on preparation of Agenda

o Group Discussion on preparation of Agenda

o Practical exercise on preparation of Agenda

- Books - Agenda of some meetings - Personal Agenda - Notebook - Pen Pencil - Workshop - Whiteboard Black board - Marker pen - Chalks - Projector - Pictures - Computer





Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Agenda of Meeting

Personal Agenda

Observation


Convenient valuation of time


64 | P a g e

Learning Outcome 14 Analyse variety of moral issues

Reason of Behaving Unethically

Resource Crunch Opportunity Attitude

o Brainstorming on Reason of Behaving Unethically

o Group Discussion on Reason of Behaving Unethically

- Books - Chocks - Blackboard





Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Resource Crunch

Opportunity

Attitude

Observation


Careful analysis of variety of moral issues


65 | P a g e

66 | P a g e

LU 2 Respect engineering ethics

2

Learning Outcomes

1 Apply rules and regulations of the work 2 Apply credible management of the work 3 Work with team spirit

15 Hours

Learning Outcome 21 Apply rules and regulations of the work

Different Professional rules and regulations Public Building

regulations Human Settlement

Policies

Labor Code National International

o Brainstorming on Professional rules and regulations and Labor Code

o Group Discussion on Professional rules and regulations and Labor Code

o Demonstration by video on Professional rules and regulations and Labor Code

- Books - Notebook - Pen - Workshop - Whiteboard Black board - Marker pen - Chalks - Projector - Pictures - Computer





Appropriate application of rules and regulations of the work


67 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Public Building regulations

Human Settlement Policies

Observation

Learning Outcome 22 Apply credible management of the work

Ethical theories about Right Action Utilitarian Theory Duty Ethics The virtue Theory Self- realization ethics Justice (Fairness) theory

o Brainstorming on ethical theories about Right Action

o Group Discussion on ethical theories about Right Action

- Books - Notebook - Pen - Workshop - Whiteboard Black

board - Marker pen - Chalks - Projector - Computer





Adequate application of credible management of the work


68 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Utilitarian Theory

Duty Ethics

The virtue Theory

Self- realization ethics

Justice (Fairness) theory

Observation

Learning Outcome 2 3 Work with team spirit

Cooperation

Empathy Understanding Others Service Orientation Uplift others Leveraging diversity Political awareness

o Brainstorming on cooperation and empathy

o Group Discussion on cooperation and empathy

- Books - Notebook - Pen - Workshop - Whiteboard

Black board - Marker pen - Chalks - Projector - Computer



Adequate team spirit at the work


69 | P a g e




Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Understanding Others

Service Orientation

Uplift others

Leveraging diversity

Political awareness

Observation

70 | P a g e

LU 3 Apply safety

3

Learning Outcomes

1 Analyse risk 2 Apply personal safety precautions 3 Respect hygienic rules

8 Hours

Learning Outcome 31 Analyse risk

Analytical Methods for Risk Analysis Scenario Analysis Failure Mode and Effect Analysis Fault-tree Analysis Event-tree Analysis Human Error

o Brainstorming on analytical Methods for Risk Analysis

o Group Discussion on analytical Methods for Risk Analysis







Proper risk analysis


71 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Scenario Analysis

Failure Mode and Effect Analysis

Fault-tree Analysis

Event-tree Analysis

Human Error

Observation

Learning Outcome 32 Apply personal safety precautions

Safety and Risk

Saving Endangered Lives ( Occupational hazards)

Safe Exit

o Brainstorming on Application of personal safety precautions

o Group Discussion on Application of personal safety precautions





72 | P a g e




Written

evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Observation

Learning Outcome 33 Respect hygienic rules

Maintenance of Hygiene

Importance of PPE

o Brainstorming on Maintenance of Hygiene and Importance of PPE

o Group discussion on Maintenance of Hygiene and Importance of PPE





Convenient personal safety precautions

73 | P a g e





Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No


Observation


Adequate respect of hygienic rules

74 | P a g e

Reference books

1 RSNaagarazan 2006 Professional Ethics and Human Values NEW AGE INTERNATIONAL

PUBLISHERS India

2 GordanaDodig-Crnkovic 2004 Professional Ethics in Science and EngineeringDEPARTMENT OF

COMPUTER SCIENCE AND ENGINEERINGMAumlLARDALEN UNIVERSITY

3 Vee C and Skitmore RM (2003) Professional ethics in the construction industry Engineering

Construction and Architectural Management 10(2)pp 117-127 Copyright 2003 Emerald

4 AAT Code of Professional Ethics ndash Version 20 January 2014

75 | P a g e

C C M B O 5 0 1 - BUSINESS ORGANISATION

CCMBO501 Organize a business


Credits 3 30

Sector All

Sub-sector All


Purpose statement

This module covers the skills knowledge and attitude to organise a business which is linked to

organisational strategic outcomes and facilitates the achievement of service delivery The module will

allow the learner Identify activities to be accomplished before real business operations create a

productive working environment run real business operations and monitor and evaluate the business

76 | P a g e


Business plan development







1 Identify activities to be accomplished

before real business operations

11 Proper verification of business start-up

requirements

12 Accurate recruiting of employees in line with task

requirements

13 Effective performing purchasing of business

requirements in line with business plan

2 Create a productive working

environment

21 Accurate setting business ethical conduct

22 Effective assigning of responsibilities in accordance

with organisation structure

23 Permanent matching personal characteristics with

business requirements

24 Proper maintain good relationship with customers

and suppliers

3 Run real business operations 31 Proper setting of short-term business goals

32 Accurate optimizing the utilization of available

resources

33 Regular employing targeted promotional and

marketing campaigns

4 Monitor and evaluate the business 41 Clear preparation of a daily report of business

activities

42 Regular organization of employeersquos meeting in

accordance with customerrsquos inquiries and needs

43 Regular consultation of business plan

77 | P a g e

LU 1 Identify activities to be accomplished for real business operations

1

Learning Outcomes

1 Verify business start-up requirements 2 Recruit employees in line with task requirements 3 Perform purchasing of business requirements in line with business

plan

5 Hours

Learning Outcome11 Verify business start-up requirements

Meaning of business requirements

Steps of business requirements estimation

Business location Working place

layout Office equipment Office furniture

Raw materials for initial storage Production

equipment and machinery

Production consumables

Start-up finances Quantity of financial

needs Sources finances Allocation of

finance resources

Brainstorming Questions and answers Story telling Problem solving Role play Practical exercise

Flipchart Marker pen Internet Reference books Case studies Scenarios Post note


78 | P a g e





Written evidence Product evidence

Essayamp Cases study

True or false question A produced start up plan

Checklist Score

Yes No


Business location

Raw materials for initial storage

Observation

Learning Outcome 12 Recruit employees in line with task requirements

Meaning of employee recruitment

Functions of employees recruitment Job design and

development Identifying and seeking

candidates Receiving and tracking

applicants

Brainstorming Questions and answers Story telling Problem solving

Flipchart Marker pens Pens Internet Reference books Case studies Scenarios Employee recruitment template



Proper verification of business start-up requirements

79 | P a g e

Reference and background checks

Testing Interview Evaluation and hiring

Principles of strategic employee recruitment

Factors influencing employees recruitment Internal factors

Budget constraints Expected or trend of

employee separations Production levels Sales increases or

decreases Global expansion plans

External factors

Changes in technology Changes in laws Unemployment rates Shifts in population Shifts in urban

suburban and rural areas

Competition

Recruitment process Staffing plans and

forecasting Write the job description

and job specifications Confirm job analysis Have a bidding system to

recruit and review internal candidate qualifications for possible promotions

Determine the best recruitment strategies for the position

Implement a recruiting strategy


80 | P a g e




Oral evidence

Prodiuct evidence

Observation checklist Number of employees recruited

Checklist Score

Yes No

Functions of employees recruitment


Factors influencing employees recruitment

Recruitment process

Observation

Learning Outcome 13 Perform purchasing of business requirements in line with business plan

Meaning of purchasing

Purpose of purchasing

Types of purchasing Centralised purchasing Decentralised purchasing

Principles of purchasing Right price Right quality Right quantity Right time Right place


Flipchart Marker pens Pens Internet Reference books Case studies Scenarios Template of documents used in purchasing process



Accurate recruiting of employees in line with task requirements

81 | P a g e

Purchasing procedures Meaning Steps involved in

purchasing procedures

Documents used in purchasing procedures Material requisition form Inquiry Reply Purchase order Advice note Delivery note Invoice Credit status inquiry Debit note Credit note Receipt Statement of account

Meaning of suppliers

Factors influencing choice of effective suppliers





Written evidence



True or false questioning Sentence completion

Checklist Score

Yes No


Types of purchasing


Effective performing purchasing of business requirements in line with business

plan

82 | P a g e

Principles of purchasing

Purchasing procedures

Documents used in purchasing procedures


Observation

83 | P a g e

LU 2 Create a productive working environment

2

Learning Outcomes

1 Set business ethical conduct 2 Assign responsibilities in accordance with organisation structure 3 Match personal characteristics with business requirements 4 Maintain good relationship with customers and suppliers

7 Hours

Learning Outcome 21 Set business ethical conduct

Define term ethical conduct

Objectives of ethical conduct in a business

Rules and regulations of the business Positive attitude

required to business members

sanctions proposed by the law in business

Types of unethical behavior in a business Mistreating Employees Financial Misconduct Misrepresentation

Techniques of encouraging a positive ethical behaviour in business Rewards Expectations Training Policies

Ways to address address unethical behaviour at the

Oral presentation Brainstorming Questions and answers Practical exercise

Flipchart Marker pen Pen Internet Reference books Case studies Business plan templateIncluding questions that guiding trainee to write a business plan


84 | P a g e

workplace

Methods of handling unethical conduct in business

Importance of positive ethical conduct in the business





Written evidence Oral evidence




Problem solving

Observation checklist

Checklist Score

Yes No


Rules and regulations of the business

Types of unethical behavior in a business

Techniques of encouraging a positive ethical behaviour in business

Ways to address unethical behaviour at the workplace



Observation


Accurate setting business ethical conduct

85 | P a g e

Learning Outcome 22 Assign responsibilities in accordance with organisation structure

Meaning of responsibilities assignment in business

Attribution of responsibilities Estimation of volume of task Determination of taskrsquos

requirements Allowing time to the volume of

task

Responsibility assignment matrix RAC (Responsible Accountable

Consulted and Informed)











Sentence completion


Checklist Score

Yes No

Attribution of responsibilities

Responsibility assignment matrix


Effective assigning of responsibilities in accordance with organisation structure


86 | P a g e

Observation

Learning Outcome 2 3 Match personal characteristics with business requirements

Self assessment of time management practices Defining tool of

assessment Self Assessment Measuring gap between

personal characteristics and business requirements

Defining strategies to eliminate gaps

Self assessment in motivating employees practices Defining tool of




Self assessment in financial practices Defining tool of




Self assessment in inventory




87 | P a g e

practices Defining tool of









Multiple choice exercises Essayamp Cases study


Sentence completion Observation checklist

Checklist Score

Yes No

Self assessment of time management practices

Self assessment in motivating employees practices

Self assessment in financial practices

Self assessment in inventory practices

Observation


Permanent matching personal characteristics with business requirements

88 | P a g e

Learning Outcome 2 4 Maintain good relationship with customers and suppliers

Meaning of a term relationship in a business

Purpose of maintaining a good relationship with customers and suppliers

Methods used to Maintain good relationship with customers suppliers

Importance of maintaining good customers and suppliers relationship to the business With customers With suppliers

Ways to address Customer complaints Suppliers complaints

Manual procedures for business operations as tool for maintain customer and suppliers relationship





Oral evidence Written evidence




Sentence completion



Proper maintaining of good relationship with customers and suppliers


89 | P a g e

Checklist Score

Yes No


Methods used to Maintain good relationship

Importance of maintaining good customers and suppliers relationship



Observation

90 | P a g e

LU 3 Run real business operation

3

Learning Outcomes

1 Set of short-term business goals 2 Optimize the utilization of available resources 3 Employ targeted promotional and marketing campaigns

4 10 Hours

Learning Outcome 31 Set of short-term business goals

Defining business goals

Categorization of business goals

Long-term goals Medium goals Short-term goals

Setting business Long-term goals Medium goals Short-term goals


Flipchart Marker pen Pen Internet Reference books Case studies Risk analysis template





Proper setting of short-term business goals


91 | P a g e





Sentence completion


Checklist Score

Yes No



Observation

Learning Outcome 32 Optimize the utilization of available resources

Meaning of business resources

Types of business resources Financial resources Assets Human resources Technological resources

Purpose of optimizing the utilisation of available resources

Methods to optimise utilisation of available resources

Methods used to control utilisation of resources

Brainstorming on identifying meaning of key words Oral presentation Demonstration of contingency plan samples Group discussion Documentary research Internet research Practical exercise on identifying risk to be covered by a contingency plan

Flipchart Markers Pen Internet Reference books Case studies Business plan Computer


92 | P a g e

Procedures of using resources Targeted result Anticipated emergencies in

planning Inventory planed

Importance of optimizing available resources for Employees Business owners Business stakeholders










Checklist Score

Yes No

Types of business resources




Importance of optimizing available resources

Observation


Accurate optimizing the utilization of available resources

93 | P a g e

Learning Outcome 33 Employ targeted promotional and marketing campaigns

Product promotion Meaning Aspects of product promotion

Advertising product or brand Generating sales Creating brand loyalty

Elementstoolspiece of promotional miplan

Public relationspublicity Advertising Sales promotion Personal selling Direct marketing

Promotional strategies

Get the most out of social media

Generate conversation with swag

Offer incentives with targeted landing pages

Appeal locally and create an event

Boost your brand with education

Establishing promotional

mixplan

Marketing campaign Meaning Aspects of marketing campaign

Components of marketing campaign

Marketing Offer Creation Goal Setting Landing Page Drive Traffic Lead Nurturing End amp Analyze Your Campaign Views

Brainstorming on identifying meaning of key words Oral presentation Demonstration of contingency plan samples Group discussion Documentary research Internet research Practical exercise on defining contingency plan

Flipchart Markers Pen Internet Reference books Case studies Role play scenarios Business plan Computer


94 | P a g e

Leads Customers

Marketing campaign strategy

Clear amp concise calls-to-action

Hyper-target to a niche Audience

Create a story that speaks to all Medias

Make it easy to Share Inspire interaction Use a memorable and repeatable Spokesperson







Essayamp Cases study True or false questioning

Sentence completion


Checklist Score

Yes No

Product promotion


Regular employing targeted promotional and marketing campaigns

95 | P a g e

Aspects of product promotion

Elementstoolspiece of promotional plan


Establishing promotional mixplan of marketing campaign

Aspects of marketing campaign

Observation

96 | P a g e

LU 4 Monitor and evaluate the business

4

Learning Outcomes

1 Prepare a daily report of business activities 2 Organize employeersquos meeting in accordance with customerrsquos

inquiries and needs 3 Consult to business plan

8 Hours

Learning Outcome 41 Prepare a daily report of business activities

Meaning of business daily report

Purpose of business daily report

Format of daily report of business activities

Importance of business daily report to the business

Brainstorming on present the business plan Demonstration on present the business plan Practical exercise on present the business plan

Flipchart Markers Pen Internet Reference books Case studies play scenarios Computer





Clear preparation of a daily report of business activities


97 | P a g e


Written evidence




Checklist Score

Yes No





Observation

Learning Outcome 42 Organize employeersquos meeting in accordance with customerrsquos inquiries

and needs

Meaning of effective employeesrsquo meeting

Purpose of employeersquos meeting

Meaning of customer inquiries and needs

Ways of gathering customerrsquos inquiries and needs

Steps of effective employeersquos meeting

Setting meeting objectives

Preparing meeting requirements

Running employeersquos meeting

Ways to make employee meeting more engaging

Brainstorming on communication of business plan strategy and outcomes Role play on communication of business plan strategy and outcomes

Flipchart Markers Pen Internet Reference books Case studies scenarios Computer Internet


98 | P a g e

Facilitate brainstorming session

Stand up Set meeting goals

together Offer incentives and

rewards Set a clear framework

in advance






Multiple choice

exercises




Checklist Score

Yes No






Observation


Regular organization of employeersquos meeting in accordance with customerrsquos

inquiries and needs

99 | P a g e

Learning Outcome 43 Consult to business plan

Purpose of business plan for the business

Purpose of consulting business plan during a business operations

Critical part of the business to be considered while running business

Identification of what to be consulted in your business plan

Using business plan as tool

Brainstorming on importance of presenting business plan Role play on importance of presenting business plan

Internet Reference books Case studies scenarios Computer Internet





Oral evidence Product evidence

Proposed tools Observation checklist A produced consultation plan

Checklist Score

Yes No





Observation


Regular consultation of business plan


100 | P a g e

Reference books

Omagor P a (2010) Entrepreneurship education for advanced level students

Ssempijja M (2011) Entrepreneurship education for advanced level and business institutions third

edition Uganda Kyambogo University

SANGSTER F W (2005) Bussiness accounting tenth edition UK Pearson Education Limited

Read more httpwwwbusinessdictionarycomdefinitionbreakeven-pointhtml

101 | P a g e

C C M I A 5 0 1 - INDUSTRIAL ATTACHMENT PROGRAM (IAP)

CCMIA501 Integrate workplace


Credits 30 300

Sector All

Sub-sector All


Purpose statement

This module describes the skills knowledge and attitudes required to integrate the

studentsinternee in workplace for an industrial attachment program or employment The

module will allow the learner to demonstrate supervisory skills at the workplace get briefed on

industrial attachment program and develop onersquos competences on the workplace

102 | P a g e


All the modules covered







7 Demonstrate supervisory skills 14 Proper exploration of industrial attachment policy 15 correct identification of labor contracts 16 Proper identification of supervisorrsquos roles and

responsibilities 17 correct preparation of technical report as supervisor 18 Appropriate filing of work related documents

8 Get briefed on industrial attachment program

26 Proper setting of industrial attachment goals 27 Proper description of IAP documents 28 Clear explanation on how IAP assessment is

conducted

9 Develop onersquos competences on the workplace

32 Expected competencies are fully developed 33 Trainee logbook is completely and well filled 34 Proper description of gained work experience

103 | P a g e

LU 1 Demonstrate supervisory skills

1

Learning Outcomes

1 Explore industrial attachment policy 2 Identify labor contracts 3 Identify supervisorrsquos roles and responsibilities 4 Prepare a technical report as supervisor 5 File work related documents

10 Hours

Learning Outcome11 Explore industrial attachment policy

National workplace policies and procedures

International workplace policies and procedures

o Group work on national workplace policies and procedures

o Research on workplace policies and procedures in different countries

o Asking questions o Large group discussion

- Text books - Notebooks - Pens - Chalkboard - Hand out





Written Essay (short responses and extended responses) Expose (presentation)


Proper exploration of industrial attachment policy


104 | P a g e

Oral

Checklist Score

Yes No

Industrial attachment policies

Definitions of labor contract

Types of labor contract

Differences among labor contracts

Observation

Learning Outcome 12 Identify labor contracts

Utility of different embroidery material equipment and tools

o Collection of materials and tool

o Observation of materials tools and equipment

o Group discussion on utility of different embroidery material equipment and tools

See Learning Outcome 11





Written evidence

Oral evidence

Multiple choice True or false question Matching


Correct identification of labor contracts


105 | P a g e

Sentence completion Essay (short responses and extended responses

Expose (presentation)

Checklist Score

Yes No

Observation

Learning Outcome 13 Identify supervisorrsquos roles and responsibilities

Supervisorrsquos roles and responsibilities

Coach Mentor Advocate for

organization Advocate for

employee

o Small group work o Individual work o Large group discussion o Pair work o Asking questions






Written evidence Essay (short responses and extended responses) Multiple choice


Proper identification of supervisorrsquos roles and responsibilities


106 | P a g e

Oral evidence

True or false question Matching Sentence completion Expose (presentation) Question and answer

Checklist Score

Yes No

Possible roles and responsibilities of supervisor

Observation

Learning Outcome 14 Prepare a technical report as supervisor

Steps in making technical report

Gather the necessary information about professional activities

Explain the work you have done

Mention any problems you encountered and explain how you solved them

Specify what you hope to accomplish next workday

o Research on steps in making technical report

o Asking questions o Small group work o Large group discussion




Correct preparation of technical report as supervisor


107 | P a g e




Written evidence

Product evidence

(Check list)

Essay (short responses and extended responses)

Checklist Score

Yes No

Well prepared Technical report

Observation

Learning Outcome 15 File work related documents

Different ways to file documents in a filing cabinet o Alphabetical o Category o Date o Numerical o Combination

Considerations in filing technics

o Group work on different ways to file documents

o Individual work o Large group discussion o Asking questions

- Text books - Notebooks - Pens - Chalkboard - Hand out on different ways to

file documents



Appropriate filing of work related documents


108 | P a g e




Written evidence

Product evidence


Checklist Score

Yes No

Completed checklist on documents filing

Different ways to file documents

Observation

109 | P a g e

LU 2 Get briefed on industrial attachment program

2

Learning Outcomes

1 Set industrial attachment goals 2 Describe IAP documents 3 Explain how IAP assessment is conducted

5 Hours

Learning Outcome 21 Set industrial attachment goals

Goals of industrial attachment

o Group discussion on the IAP goal

o Research on the IAP goals o Asking questions o Individual work on the setting

of own IAP goals

- Hand out on industrial attachment goals

- Text books - Notebooks - Pens - Chalkboard





Written evidence

Oral evidence

Essay (short responses extended responses) Multiple choice True or false question Question and answer


Proper setting of industrial attachment goals


110 | P a g e

Checklist Score

Yes No

List of possible industrial attachment goals

Observation

Learning Outcome 22 Describe IAP documents

IAP Logbooks IAP list of competencies to be

developed IAP attendance sheet IAP agreement IAP report form IAP Evaluation form IAP interview form

o Presentation by trainees and trainer

o Small group work on the interpretation of IAP logbooks

o Exercise on the completion of IAP logbooks

o Asking questions o Guided learning on how to

complete IAP logbooks

- Logbooks -





Written evidence

Performance evidence

Multiple choice True or false question Question and answer


Proper description of IAP documents


111 | P a g e

Checklist Score

Yes No

Essential elements of IAP documents

Observation

Learning Outcome 2 3 Explain how IAP assessment is conducted

Written tests

Performance evidence(marked by company supervisor)

Respond to interview questions


o Discussion on IAP assessment is conducted

o Asking questions

- Vocational tools - Task sheets -





Written evidence

Oral evidence

Essay (short responses extended responses) Expose (presentation)

Checklist Score

Yes No

Explanation of IAP procedures


Clear explanation on how IAP assessment is conducted


112 | P a g e

Observation

113 | P a g e

LU 3 Develop onersquos competences on the workplace

3

Learning Outcomes

1 Develop competencies related to onersquos field 2 Fill Trainee logbook 3 Describe gained work experience

285 Hours

Learning Outcome 31 Develop competencies related to onersquos field

Various activities tasks related to onersquos field

o Perform various activities tasks related to onersquos field

- -Vocational tools related to onersquo field





Expected competencies are fully developed


114 | P a g e


Written evidence

Product evidence

Checklist Score

Yes No

List of well performed activities tasks given by industry (checklist)

Observation

Learning Outcome 32 Fill Trainee logbook

IAP reports

IAP Evaluation

IAP interview

o Complete trainee logbook - -logbooks





Written evidence

Product evidence


Trainee logbook is completely and well filled


115 | P a g e

Checklist Score

Yes No


Observation

Learning Outcome 33 Describe gained work experience

Work experience related to onersquos field o Presentation - Questionnaires containing questions related to work experience





Written evidence

Oral evidence


Checklist Score

Yes No

Brief presentation of experience gained during the industrial attachment period

Observation


Proper description of gained work experience


116 | P a g e

Reference books

1 httpwwwdifferencebetweennetbusinessdifference-between-factory-and-industry

2 httpswwwcapitalfmcokecampusstudents-5-things-you-need-to-do-to-secure-an-attachment

3 httpsmallbusinesschroncompurpose-organizational-structure-3812html

4 httpiamanentrepreneuringuru-gyanimportance-mapping-organisation-structure

5 httpswwwedrawsoftcomwhy-use-orgchartphp

6 httpopenlibumnedustrategicmanagementchapter9-3-creating-an-organizational-structure

7 httpwwwdifferencebetweencomdifference-between-company-and-vs-industry

8 httpshbrorg201411to-encourage-innovation-make-it-a-competition

9 httpwwwinnovationmanagementse20121109does-encouraging-creativity-in-the-workplace-

improve-innovation

10 httpsmallbusinesschroncomdifferent-ways-file-documents-filing-cabinet-57513html

11 httpswwwthebalancecomcreating-a-document-management-system-2948084

12 httpwwwwowcomwikiTechnical_writings_chn=70amps_pt=source2amps_gl=USampv_t=content

13 httpsbizfluentcomhow-5093085-write-daily-reporthtml

14 httpsresourcesworkablecomsupervisor-job-description

15 httpsischoolsyreduinfospace20170720tips-overcoming-Industrial Attachment Program

(IAP)-challenges

16 httpswwwresearchgatenetprofileFrank_Twenefourpublication272370787_Industrial_Trainin

g_Programmes_of_Polytechnics_in_Ghana_The_Pertinent_Issueslinks55056a6e0cf24cee3a046df8

Industrial-Training-Programmes-of-Polytechnics-in-Ghana-The-Pertinent-Issuespdf

17 httpstoughnickelcommiscChallenges-faced-by-interns-Problems-commonly-found-in-Industrial

Attachment Program (IAP)s

18 Adu peproh J FrankBK Twenefour (2015) industrial training program of polytechnics in Ghana the

pertinent issues Ghana

117 | P a g e

118 | P a g e

G E N G C 5 0 1 - GENERAL CHEMISTRY

GENGC501 Apply general chemistry


Credits 6 60

Sector All

Sub-sector All


Purpose statement

This module describes the skills knowledge and attitudes required to describe the transition

metals perform chemical titration perform electrochemical cell reactions and to describe

polymerization At the end of this module candidates will be able to demonstrate electronic

structure of transition metals and describe its properties describe types of solutions and apply

different titration methods describe oxidation-reduction reactions in electrochemical cells

describe polymerization process based on different monomers

119 | P a g e


NA







1 Describe the transition metals 11 Proper identification of the group of transition metals

according to their location on the periodic table

12 Proper demonstration of the electronic configuration

of each transition metal according to its atomic

number (Z)

13 Effective description of the properties of transition

metals based on their electronic configuration

2 Perform chemical titration 21 Proper identification of the types of solutions based

on solutes and solvents

22 Accurate description of solubility according to the

nature of solution

23 Proper application of titration methods according to

the procedure

3 Perform the electrochemical cell

reactions

31 Proper description of electrochemical cells according

to general representation

32 Proper description of reduction and oxidation

reactions in electrochemical cells according to the

component of electrodes

33 Accurate demonstration of electrochemical cell

reaction and its overall energy based on the

electrodes

4 Describe polymerization 41 Proper identification of organic compounds according to their functional groups

42 Proper identification of types of polymers according to the monomers

43 Accurate demonstration of polymerization process according the monomers

120 | P a g e

LU 1 Describe the transition metals

1

Learning Outcomes

1 Identify the group of transition metals 2 Demonstrate the electronic configuration of each transition metal 3 Describe the properties of transition metals

10 Hours

Learning Outcome 11 Identify the group of transition metals

18 groups of elements on the periodic table(group 1-group 18)

0 Atomic number (Z) 1 Atomic mass (A) 2 Symbol 3 Name 4 Electronic

configuration 5 spdf orbitals on

periodic table

Transition metals groups on the periodic table in d-block

From group 3 up to group 12

o Observation

o Group discussion

o Presentation

o Brainstorming

- Pictures

- Periodic table

- Video

- Projector

- Computer - Books - Internet - PensPencils - Notebook - Papers - Marker - Board - Chalks


121 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions

True-false questions

Sentence completion

Checklist Score

Yes No

Indicator Periodic table is well read

Name of element is well stated

Symbol of an element is well identified

Atomic number of an element is well identified

Atomic mass of an element is well identified

Groups of elements on periodic table are identified

spdf blocks on periodic table are well identified

Indicator Transition metals on periodic table are well identified

d-block on periodic table is identified





Transition metals groups are stated

Observation


Proper identification of transition metals groups

122 | P a g e

Learning Outcome 12 Demonstrate the electronic configuration of each transition metal

Distribution of electrons in orbits Arrangement of electrons in

spd and f orbitals Orbitals are filled based on

Pauli exclusion principle Four orbitals are filled

according to energy level valence electrons

d-orbitals are partially filled

Transition can have different oxidation states

Metal can lose or gain more than one electron(They have unpaired electrons in their d-subshell)

o Observation on materials

o Group discussion

o Presentation

o Brainstorming

- Periodic table

- Pictures

- Projector

- Computer - Video

- Books - Internet - PensPencils - Notebook - Papers - Marker - Board - Chalks





Written

Oral

Matching questions Multiple questions Short questions

Open questions


Proper demonstration of the electronic configuration of each transition

metal


123 | P a g e


Sentence completion

Checklist Score

Yes No

Indicator Distribution of electrons in orbits is well done

Electrons in spd and f orbitals are well arranged

Pauli exclusion principle is well stated

Energy level and valence electrons are well considered

d-orbitals of transition metals are well filled

Indicator Different oxidation states of transition metals are well stated

Metal loss or gain of one or more electron is well identified

Observation

Learning Outcome 13 Describe the properties of transition metals

Common properties of transition metals

Physical properties High melting and

boiling points Hard and high

densities Good conductors of

electricity and heat

Chemical properties Less reactive than

alkali metals High catalytic activity Variable oxidation

state


o Group discussion

o Presentation

o Brainstorming

- Pictures

- Video

- Projector



124 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Short questions

Matching questions


Sentence completion

Checklist Score

Yes No

Indicator Physical properties of transition metals are well identified

Melting and boiling points are well stated

Densities are well stated

Electricity and heat conductivity is well stated

Indicator Chemical properties of transition metals are well identified

Reactivity of transition metals is well stated

Catalytic activity is well stated

Different oxidation states are well identified

Observation


Effective description of the properties of transition metals

125 | P a g e

LU 2 Perform chemical titration

2

Learning Outcomes

1 Identify the types of solutions

2 Describe solubility

3 Apply titration methods

25 Hours

Learning Outcome 21 Identify the types of solutions

A chemical solution is made up of Solute Solvent

Types of solutions based on Physical state

Solid Liquid Gas

Nature of mixture Homogeneous Heterogeneous

Solutesolvent proportion (Empirical solution)

Diluted Concentrated Unsaturated Super-saturated

Solution concentration concepts Molarity Molality Normality Percentage

o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector

- Computer - Books - Internet - PensPencils - Notebook - Papers - Marker - Board - Chalks -


126 | P a g e





Written evidence

Oral evidence

Open questions Short questions

Matching questions

Multiple questions


Sentence completion

Checklist Score

Yes No

Indicator The composition of chemical solution is well discussed

Solute of the solution is well identified

Solvent of the solution is well identified

Indicator Types of solutions are well classified

Classification based on physical state is well done

Classification of solutions based on nature of mixture is well done

Classification based on solutesolvent proportion is well done

Indicator Concepts of concentration are well discussed

Molarity is well discussed

Molality is well discussed

Normality is well discussed

Percentage is well discussed

Observation


Proper identification of the types of solutions

127 | P a g e

Learning Outcome 22 Describe solubility

Description of solubility

Definition of solubility

Factors that affect solubility

Temperature

Pressure

Polarity

Molecular size of solute

Solubility product


product

Symbol of solubility

product

Equilibrium constant

o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No

Indicator Solubility is well described

Solubility is well defined

Indicator Factors that affect solubility are well described


Accurate description of solubility according to the nature of solution


128 | P a g e

Temperature is considered

Pressure is considered

Polarity is considered

Molecular size of solute is considered

Indicator Solubility product is well described

Solubility product is well defined

Symbol of solubility product is identified

Equilibrium constant is well stated

Observation

Learning Outcome 2 3 Apply titration methods

Describe titration

Define titration

Types of titrations

Acid-base

titration

Redox titration

Common indicators

Methyl violet

Bromophenol

blue

Methyl orange

Methyl red

Litmus

Bromothymol

blue

Phenolphthalein

Alizarin yellow

Some uses of titration Wastewater analysis Food and beverage Pharmacology Sample analysis in

laboratory Medicine petrochemicals

Laboratory titration practical Workplace preparation

o Group discussion

o Brainstorming


o Presentation

o Practical

- Pictures

- Video

- Projector

- Computer - Equipment and

materials (burettes volumetric flasks stirrers Erlenmeyer)

- Reagents - Books - Internet - PensPencils - Notebook - Papers - Marker - Board - Chalks


129 | P a g e

Procedure Equipment and

materials Reagents Titrant and

analytes Conduct titration Work done interpreted





Written evidence

Oral evidence


Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Task Conduct acid-base titration

Checklist Score

Yes No

Indicator Titration is well described

Titration is well defined

Types of titration are well discussed

Common indicators are well enumerated

Indicator Uses of titration are well identified

Use of titration in wastewater analysis is well discussed

Use of titration in food and beverage is well discussed

Use of titration in pharmacology is well discussed

Use of titration in sample analysis in laboratory is well discussed

Use of titration in medicine is well discussed


Proper application of titration methods

130 | P a g e

Use of titration in petrochemicals is well discussed

Indicator Laboratory titration practicals are well conducted

Workplace is preparation is well done

Titration is well conducted

Work done is accurately interpreted

Observation

131 | P a g e

LU 3 Perform electrochemical cell reactions

3

Learning Outcomes

1 Describe electrochemical cells

2 Describe reduction and oxidation reaction in electrochemical

cells according the component of electrodes

3 Demonstrate electrochemical cell reactions and its overall energy based on the electrodes

15 Hours

Learning Outcome 31 Describe electrochemical cell

Describe electrochemical cells Definition of

electrolysis Definition of

electrochemical cell Electrolytic Galvanic

Parts of electrochemical cells Electrolyte Two electrodes

Cathode Anode

Types of batteries Galvanic cell Primary cell

Daniell Dry Mercury

Secondary cell Lead-acid Nickel-cadmium

Fuel cell Half-cells

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



132 | P a g e





Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No

Indicator Electrochemical cell is well described

Electrolysis is well defined

Electrochemical cell is defined

Indicator Parts of electrochemical cell are well identified

Electrolyte is identified

Electrodes (anode and cathode) are identified

Indicator Types of batteries are well identified

Galvanic cell is stated

Primary cell (Daniell Dry mercury) is well stated

Secondary cell (lead-acid nickel-cadmium) is well stated

Fuel cell is stated

Half-cell is stated

Observation


Proper description of electrochemical cells according to general representation

133 | P a g e

Learning Outcome 32 Describe reduction and oxidation reactions in electrochemical cells

Oxidation reaction in electrochemical cell

Decrease of oxidation

Loss of electrons Happens at anode

Reduction reaction in electrochemical cell

Increase of oxidation number

Gain of electron Happens at cathode

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Matching questions

Open questions

Multiple questions

Short questions


Sentence completion

Checklist Score

Yes No

Indicator Oxidation reaction in electrochemical cell is well discussed

Change in oxidation is well stated

Change of electrons is well stated

Location of oxidation on electrode is well identified


Proper description of reduction and oxidation reactions in electrochemical cells


134 | P a g e

Indicator Reduction reaction in electrochemical cell is well discussed

Change in oxidation number is well stated


Location of reduction on electrode is well identified

Observation

Learning Outcome 33 Demonstrate electrochemical cell reactions and its overall energy

General representation of electrochemical cell Parameters of

electrodes Anode Cathode

Signs of electrodes Positive Negative

Half reactions Reduction Oxidation

Movement of electrons Inside the cell Outside the cell

Electrode potential E Demonstrate

oxidation Demonstrate

reduction Overall energy of

the cell

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector




Accurate demonstration of electrochemical cell reactions


135 | P a g e




Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions


Sentence completion

Checklist Score

Yes No

Indicator General representation of electrochemical cell is well done

Parameters of electrodes (anode and cathode) are well identified

Signs of electrodes are well identified

Half reactions are well discussed

Movement of electrons is well identified

Indicator Electrode potential E is well discussed

Oxidation reaction is well demonstrated

Reduction reaction is well demonstrated

Overall energy of the cell is well discussed

Observation

136 | P a g e

LU 4 Describe polymerization

4

Learning Outcomes

1 Identify organic compounds according to their functional groups

2 Identify types of polymers according to the monomers 3 Demonstrate polymerization process according the monomers

10 Hours

Learning Outcome 41 Identify organic compounds according to their functional groups

Description of organic compound Defining organic

compounds Classification of organic

compounds Natural compounds Synthetic compounds

Identification of functional group

Nomenclature of organic compounds

Properties of organic compounds

Physical properties Chemical properties

Functional group Defining functional group Type of functional groups

Alkanes Alkenes Alcynes Alcohol Aldehyde

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



137 | P a g e

Ketones Carboxylic acid Ester Amide Amine Ether Thiols Nitriles Ether-oxides Sulfides





Written evidence

Oral evidence

Multiple choice questions True-False questions Matching questions Sentence completion Short questions Open questions

Checklist Score

Yes No

Indicator Organic compound is well described

Organic compounds are well defined

Organic compounds are well classified

Functional group is well Identified

organic compounds are well named

Properties of organic compounds are well discussed

Indicator Functional group is well identified

Functional group is well defined

Type of functional groups are well identified


Proper identification of organic compounds

138 | P a g e

Observation

Learning Outcome 42 Proper identification of types of polymers according to the monomers

Describe polymers

Monomers Defining monomers Types of monomers

Simple sugar monomers (Monosaccharide)

Monomers of fats (Lipids glycerol fatty acids)

Nucleotides as monomers (nucleic acids DNA RNA)

Monomers of plastics (HDPE LDPE)

Monomers of proteins (Amino-acids)

Polymers Defining polymers Classification

OriginSource Structure Molecular forces Mode of

polymerization Types of monomers

Properties Heat capacityHeat

conductivity Thermal expansion Crystallinity Permeability Elastic modulus Tensile strength Resistance to electric

current

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



139 | P a g e

Refractive index





Written evidence

Oral evidence

Multiple choice questions True-False questions Matching questions Open questions Short questions Sentence completion

Checklist Score

Yes No

Indicator Monomers are well discussed

Monomers are well defined

Types of monomers are well stated

Indicator Polymers are well discussed

Polymers are well defined

Polymers are well classified

Properties of polymers are well described

Observation

Learning Outcome 43 Demonstrate polymerization process


Proper identification of the types of polymers

140 | P a g e

Describing polymerization Chain-growth

polymerization (Addition) Chain initiation Chain propagation Chain termination Ionic polymerization Co-ordination polymerization

Step-growth polymerization (Condensation)

Addition Elimination

o Group discussion

o Brainstorming


o Presentation

- Pictures

- Video

- Projector






Oral evidence

Written evidence

Oral evidence

Multiple choice questions True-False questions Matching questions Sentence completion Open questions Short questions

Checklist Score

Yes No

Indicator Description of polymerization is well done

Chain growth polymerization is well demonstrated

Step-growth polymerization is well demonstrated


Proper demonstration polymerization process


141 | P a g e

Observation

Reference books 1 httpschemlibretextsorgTextbook_MapsInorganic_ChemistrySupplemental_Modules_(Inorgan

ic_Chemistry)Descriptive_ChemistryElements_Organized_by_Block3_d-

Block_Elements1b_Properties_of_Transition_MetalsElectron_Configuration_of_Transition_Metals

2 httpswwwtopprcomguideschemistrythe-d-and-f-block-elementselectronic-configuration-d-

block-elements

3 httpschemlibretextsorgTextbook_MapsInorganic_ChemistrySupplemental_Modules_(Inorgan



Oxidation_States_of_Transition_Metals

4 httpwww4collegecoukassvaroxidationphp

5 httpswwwlifepersonacomchemical-solutions-types-preparation-and-examples

6 httpswwwbrightstormcomsciencechemistrychemical-solutionstypes-of-solutions

7 httpswwwsolubilityofthingscombasicsfactors_affecting_solubilityphp

8 httpswwwtopprcom++electrochemical+cellsampie=utf-8ampoe=utf-8ampclient=firefox-b-ab

9 httpswwwsciencingcom+titration+in+chemistryampie=utf-8ampoe=utf-8ampclient=firefox-b-ab

10 httpswwwthoughtcocomdefinition-of-reduction-in-chemistry-604637

11 httpschemlibretextsorgTextbook_MapsAnalytical_ChemistrySupplemental_Modules_(Analyti

cal_Chemistry)ElectrochemistryRedox_ChemistryHalf-Reactions


cal_Chemistry)ElectrochemistryRedox_ChemistryBalancing_Redox_reactions

13 httpswwwchemfsueduchemlabchm1046coursefunctionalhtml 14 httpswwwbritannicacomsciencechemical-reactionPolymerization-reactionsref499287 15 httpschemlibretextsorgTextbook_MapsGeneral_ChemistryMap3A_General_Chemistry_(Pet

rucci_et_al)273A_Reactions_of_Organic_Compounds27083A_Polymers_and_Polymerization_Reactions

16 httpswwwbritannicacomtopicindustrial-polymer-chemistry-468716ref608598

142 | P a g e

143 | P a g e

G E N G P 5 0 1 - GENERAL PHYSICS

GENGP501 Apply general physics


Credits 3 50

Sector All

Sub-sector All


Purpose statement

This general module describes the knowledge skills and attitude required to apply concepts of physics

At the end of this module the trainee will be able to describe source of energy motion in orbits

communication system climate change and greenhouse effect Heshe will also be able to apply

Newtonrsquos laws and Keplerrsquos Laws apply refractive index and total internal reflection in optical fibers

This module will facilitate the trainee to perform well hisher tasks It will be useful to trainee to be

prepared to perform well in higher education or analyze data and solve problems in the sciences and

engineering as well as in economics and public policy

144 | P a g e


Not applicable







3 Characterize sources of energy in

the world

31 Proper identification of types of energy according

to the sources

32 Accurate description of extraction and creation

of energy based on sources

33 Proper analysis of relative advantages and

disadvantages of various energy sources

according to the sources

5 Describe motion in orbits

21 Clear application of gravitation based on

Newtonrsquos law

22 Accurate explanation of planetary motion

according to Keplerrsquos laws

23 Proper description of satellites and rockets

according their motion in orbits

6 Categorize Mobile phone and

radio communication

31 Proper interpretation of concepts based on

transmission system

32 Clear description of principle of cellular radio and

Structure of cellular network

33 Adequate identification of types of modulations

(AM FM and PM) based on communication

systems

34 Clear description of Post telegraph and

telephone (PTT) according to telecommunication

4 Describe Climate change and

Greenhouse effect

41 Clear Description of intensity of the sunrsquos radiation reaching planets based on climate change

42 Clear explanation of Greenhouse effect according to climate change

43 Proper explanation of climate change and relate

145 | P a g e

facts based on concept of physics

5 Describe Earthquakes Tsunami

floods landslides and cyclone

51 Clear description of Causes of earthquakes

Tsunami floods landslide and cyclone on earth

lsquosurface

52 Proper determination of effect of earthquakes on

environment based on earth lsquosurface

53 Accurate Understanding of Safety and emergency

measure son earth lsquosurface

6 Describe optical fibre in

telecommunication systems

61 Clear description of principle of operation of

optical fibers according to physical properties of

light

62 Proper identification of the types of optical fiber

based on the composition of optical fiber

63 Accurate description of mechanism of

attenuation in an optical fiber according to the

working principle of optic fiber

64 Clear description of optical transmitter and

optical receiver according to transmitter system

146 | P a g e

LU 1 Sources of Energy in the world

1

Learning Outcomes

1 Identify types of energy according to the sources 2 Describe extraction and creation of energy based on sources 3 Analyze relative advantages and disadvantages of various energy

sources according to the sources 4 relative advantages and disadvantages of various energy sources

according to the sources 7 Hours

Learning Outcome11 Identify types of energy according to the sources

Description of energy

Definition of source of energy

Identification of sources of energy o Renewable

Biomass biogas geothermal wood waste hydropower wind solar

o Non-renewable Crude oil ( petroleum) Natural gas Coal Nuclear energy

0 Discuss in groups and present on renewable and non-renewable energy sources

1 Search internet for

details on world energy resources

- Pictures - Video - Projector - Computer - Internet



147 | P a g e




Written evidence

Multiple choice exercises Matching Exercises True or false questioning

Checklist Score

Yes No

Indicator Source of energy is well defined

Indicator Types of source energy are well identified

Renewable energy

Non-renewable energy

Observation

Learning Outcome 12 Describe extraction and creation of energy based on sources

Explanation of two sources of energies

Renewable energy Non-renewable

energy Creation of energy

o Discuss in groups and present

on extraction and creation of

renewable and non-renewable

energy sources

- Pictures

- Video

- Projector

- Computer



Proper identification of types of energy according to the sources

148 | P a g e





Written evidence


Checklist Score

Yes No

Indicator source of energies are well explained

Renewable energy


Indicator Creation of source energies is well explained

Creation of renewable energy

Creation of non ndashrenewable

Observation


Accurate description of extraction and creation of energy based on sources

149 | P a g e

Learning Outcome 13 Analyze relative advantages and disadvantages of various energy sources


Advantages and disadvantages of Non- renewable (fossil fuel) energy

Oil coal natural gases

Advantages and disadvantages of renewable sources

Wind Solar Geothermal hydropower

0 Discuss in groups and present on advantages of renewable energy sources

1 Discuss in groups and present on Disadvantages of renewable energy sources

2 Discuss in groups and present on advantages of non-renewable energy sources

3 Discuss in groups and present on non-renewable energy sources

- Video

- Projector

- Internet - Books





Written evidence



Proper analysis of relative advantages and disadvantages of various energy

sources according to the sources


150 | P a g e

Checklist Score

Yes No

Indicator Advantages of fossil fuel are well analyzed

Oil

coal

natural gases

Indicator Disadvantages of fossil fuel are well analyzed

Oil

coal

natural gases

Indicator Advantages of renewable sources are well analyzed

Wind

Solar

Geothermal

Hydropower

Indicator Disadvantages of renewable sources are well analyzed

Wind

Solar

Geothermal

Hydropower

Observation

151 | P a g e

LU 2 Motion in orbits

2

Learning Outcomes

1 Apply gravitation based on Newtonrsquos law 2 Explain planetary motion according to Keplerrsquos laws 3 Describe satellites and rockets according their motion in orbits

10 Hours

Learning Outcome 21 Apply gravitation based on Newtonrsquos law

Definition of orbit motion

Description of Newtonrsquos law State of Newton lsquos law

of gravitation Properties of

gravitational force Application of

Newtonrsquos law of gravitation

o Brainstorming o Group discussion

o research Search internet for details on planetary motion

- Internet - Video - Reference books - Picture - Computer -





Clear application of gravitation based on Newtonrsquos law


152 | P a g e


Written evidence

Multiple choice exercises Matching Exercises True or false questioning Problem solving

Checklist Score

Yes No

Indicatororbit motion is well defined

IndicatorNewtonrsquos law of gravitation is well described

Newton lsquos law of gravitation is stated

Newton lsquos law of gravitation is applied

Properties of gravitational force are explained

Observation

Learning Outcome 22 Explain planetary motion according to Keplerrsquos laws

Definition of Planetary

motion

Description of Kepler

lsquolaws

Kepler lsquolaws

Application of

Kepler lsquolaws

o Use simulators to

demonstrate Keplerrsquos

laws of planetary

motion and present

o In working in groups

discuss Keplerrsquos laws of

planetary motion and

present summary

o Search internet for

details on planetary

motion

- Books

- Internet

- Picture

- Projector

- Video


153 | P a g e





Written evidence

Multiple choice exercises Matching Exercises True or false questioning Problem solving on keplerrsquos laws

Checklist Score

Yes No

Indicator planetary motion is well defined

Indicator Keplerrsquos laws are well described

Keplerrsquos laws are stated

Keplerrsquo laws are applied

Observation


Accurate explanation of planetary motion according to Keplerrsquos laws

154 | P a g e

Learning Outcome 23 Describe satellites and rockers according to their motion

Power

1 Definition of Rockets 2 Description of Spacecraft

propulsion Its characteristics

Classification of spacecraft propulsion

Chemical propulsion Electric propulsion Nuclear propulsion

3 Description of Satellites Types of satellites

orbits

Explanation of three Cosmic velocities First cosmic velocity Second cosmic

velocity Third cosmic velocity

o Discuss in groups

cosmic velocities and present findings

o Work in groups to compute problems related to planetary motion and cosmic velocities

o Search internet for details on planetary motion

- Books

- Internet

- Picture

- Projector

- video





Written evidence

Multiple choice exercises Matching Exercises True or false questioning Problem solving on cosmic velocities


Proper description of satellites and rockets according their motion in orbits


155 | P a g e

Checklist Score

Yes No

Indicator Rocket is well defined

Rocket

Indicator Spacecraft propulsion is well described

Spacecraft propulsion is defined

Spacecraft propulsion are characterized

Indicator propulsion systems are well classified

Nuclear propulsion

Chemical propulsion

Electric propulsion

Indicator Satellite is well defined

Satellite

Indicator Types of satellites are well explained

Geo-stationary earth orbit

Medium Earth orbit

Low earth orbit

Highly elliptical orbit

Indicator Cosmic velocities are well explained

First cosmic velocity

Second cosmic velocity

Third cosmic velocity

Observation

156 | P a g e

LU 3 Mobile phone and radio communication

3

Learning Outcomes

1 Interpret concepts based on transmission system 2 Describe principle of cellular radio and Structure of

cellular network 3 Identify types of modulations (AM FM and PM) based

on communication systems 4 Describe Post telegraph and telephone (PTT) according

to telecommunication

9 Hours

Learning Outcome 31 Interpret concepts based on transmission system

Explanation of

transmission system

Description of terms

used in transmission

system

Transmitter

Channel

Receiver

Digital communication

Analog communication

o Role play

o Group discussion

o Presentation

- Books

- Internet

- Picture

- Projector

- video



Proper interpretation of concepts based on transmission


157 | P a g e




Written evidence


Checklist Score

Yes No

Indicator Transmission system is well defined

Transmission system

Indicator Terms used in transmission system are well described

Transmitter

Chanel

Receiver



Observation

Learning Outcome 32 Describe Principle of cellular radio and Structure of cellular network

Explanation of cellular radio

Illustration of structure of cellular network

Explanation of principle of cellular radio

Explanation of cellular network

o Research internet

o Work in groups and

assemble simple

cellular radio

- Books

- internet

- projector

- videos


158 | P a g e





Written evidence


Checklist Score

Yes No

Indicatorcellular radio is well explained

Cellular radio

Indicator Structure of cellular network is well illustrated

Cellular network

Indicator Principle of cellular radio is well explained

Principle of cellular radio

Indicator Principle of cellular network is well explained

Principle of cellular network

Observation


Clear description of principle of cellular radio and Structure of cellular network

159 | P a g e

Learning Outcome 33 Identify types of modulations (AM FM and PM) based on

communication systems

Definition of modulation

Explanation of types of modulation

Frequency modulation

Amplitude modulation

Phase modulation

o Group discussion o Role play o Presentation o Role play in groups about

types of modulation

- Books

- internet

- Radio





Written evidence


Checklist Score

Yes No

Indicatormodulation is well defined

Modulation

Indicator Types of modulation are well explained


Phase modulation



Adequate identification of types of modulations (AM FM and PM) based on



160 | P a g e

Observation

Learning Outcome 34 Describe Post telegraph and telephone (PTT) according to

telecommunication

Explanation of postal telegraph

and telephone services

Postal

Telegraph

Telephone

o Group discussion o Role play in groups o Presentation o Discuss difference in

telephone and radio systems

- Electric wires - microphone - loudspeaker





Written evidence



Clear description of Post telegraph and telephone (PTT) according to

telecommunication


161 | P a g e

Checklist Score

Yes No

Indicator Postal telegraph and telephone services are well explained

Postal

Telegraph

Telephone

Observation

162 | P a g e


4

Learning Outcomes

1 Describe intensity of the sunrsquos radiation reaching planets on climate change

2 Explain Greenhouse effect according to climate change 3 Explain climate change and relate facts based on the concepts

of physics 7Hours

Learning Outcome 41 Describe intensity of the sunrsquos radiation reaching planets based on

climate change

Definition of black body radiation

Description of Intensity of the sunrsquos radiation and Albedo

Definition of intensity of the sunrsquos radiation

Definition of Albedo Application of formula of

Albedo

Factors affecting planetrsquos Albedo Clouds Oceans Thick vegetation covers or

forested areas Surface Albedo

o Brainstorming o Group work o Presentations

- Reference books

- Internet - Scenario - Environmental

journals



Clear Description of intensity of the sunrsquos radiation reaching planets based on

climate change


163 | P a g e




Written evidence


Checklist Score

Yes No

Indicator Black body radiation is well defined

black body radiation

Indicator intensity of the sunrsquos radiation is well described

Intensity of the sunrsquos radiation well defined

Albedo is well defined

Formula of Albedo is well applied

Indicator Factors affecting Earthrsquos Albedo are well explained

Clouds

Oceans

Thick vegetation covers or forested areas

Surface Albedo

Observation

Learning Outcome 42 Explain Greenhouse effect according to climate change

Definition of Greenhouse gases

Explanation of Impact of greenhouse effect on climate change Global warming

Explanation of Human activities causing global warming

Burning of fossil fuel Deforestation Agriculture

Explanation of Natural activities causing Global warming

o In group discuss and

present on the application of energy from greenhouse effect

o Search internet for information on climate change and greenhouse effect

o Fieldwork visit a greenhouse and report

- Books - Internet - Scenario - Computer - Greenhouse - Environmental

journals


164 | P a g e

Volcanicity Ocean currents

Investigate sources of major greenhouse gases





Written evidence


Checklist Score

Yes No

IndicatorGreenhouse gases are well defined

Greenhouse gases

Indicator Impact of greenhouse effect are explained

Greater strength of extreme weather events

Increasing number and size of forest fires

Rising sea levels

Melting of glaciers and polar ice

Increasing acidity in the ocean resulting in bleaching of coral reefs and damage To oceanic wildlife

IndicatorHuman activities causing global warming are well explained

Burning of fossil fuel

Deforestation

Agriculture

Indicator Human activities causing global warming are well explained

Volcanicity

Ocean currents


Clear explanation of Greenhouse effect according to climate change

165 | P a g e

Observation

Learning Outcome 43 Explain climate change and relate facts based on concept of physics

Explanation of Climate change related facts

climate lag Climate model climate feedback

Explanation of Causes of climate

o Discus in groups causes of climate change

o Search internet for information on climate change

- books - Internet - Greenhouse

Environmental journals





Written evidence Written evidence

Multiple choice questions True-False questions Matching Presentation

Checklist Score

Yes No

Indicator Climate change and relate facts are well explained

Climate change

Climate lag

Climate model


Proper explanations of climate change and relate facts based on concept of

physics


166 | P a g e

Climate feedback

Indicator Causes of climate change are well explained

burning large amounts of fossil fuels

deforestation

Observation

167 | P a g e

LU 5 Earthquakes Tsunami floods landslides and cyclone

5

Learning Outcomes

1 Describe Causes of earthquakes Tsunami floods landslide and cyclone based on surface of the earth

2 Determine effect of earthquakes on environment based on the surface the earth

3 Describe safety and emergency measures based on the surface of the earth

7Hours

Learning Outcome 51 Describe Causes of earthquakes Tsunami floods landslide and cyclone

based on surface of the earth

Definition of Earthquakes Tsunami Floods Landslide Cyclone

Explanation of causes of Earthquakes Tsunami Floods Landslide Cyclone

o Brainstorming o Presentations o Research o Work in groups simulate

earthquakes flood tsunami cyclone etc

o Carry out internet search for causes of earthquakes Tsunami and landslides on the environment

o In groups discuss relationship of physics concepts to occurrence of earthquakes landslide floods and tsunami

- Seismometers - Journals and

scientific reports - Computer

simulation software



Description of Causes of earthquakes Tsunami floods landslide and cyclone

based on earth lsquosurface


168 | P a g e






Checklist Score

Yes No

Indicator Earthquakes Tsunami Floods landslides and cyclones are well defined

earthquakes

Tsunami

floods

landslides

Cyclone

Indicator Causes of earthquakes Tsunami Floods landslides and cyclones are well listed

earthquakes

Tsunami

Floods

landslides

Cyclones

Observation

Learning Outcome 52 Determine effect of earthquakes on environment based on surface of

earth

Explanation of effects of earthquakes on environment geological faults volcanic activity landslides mine blasts

o Group discussion o Group presentation o Carry out internet

search for occurrence and impact of earthquakes on environment

- Environment - Simulations

software - Journals and

scientific reports - pluviometer - Thermometer



169 | P a g e






Checklist Score

Yes No

Indicator Effects of earthquakes on environment are well explained

Geological faults

Volcanic activity

Landslides

Mine blasts

Observation

Learning Outcome 53 Explain Identify safety and emergency measures based on surface of

the earth

Identification of safety and

emergency measures on

an earthquake Preventive measures

o Work in groups o Groups discussion o Carry out internet

- seismometers - journals and

scientific reports

- computer simulation software



Proper determination of effect of earthquakes on environment based on

surface of the earth

170 | P a g e

Control measures

Adaptive measures

Illustration of safety and


landslides

Preventive measures

Control measures

Adaptive measures



cyclones

Preventive measures

Control measures

Adaptive measures



Floods Preventive measures

Control measures

Adaptive measures





Accurate identification of Safety and emergency measures based on surface of

the earth

171 | P a g e



Multiple choice questions True-False questions Matching

Checklist Score

Yes No

Indicator safety and emergency measures of earthquakes are well illustrated

Preventive measures

Control measures

Adaptive measures

Indicator safety and emergency measures of landslides are well illustrated

Preventive measures

Control measures

Adaptive measures

Indicator safety and emergency measures of cyclones are well illustrated

Preventive measures

Control measures

Adaptive measures

Indicator safety and emergency measures of floods are well illustrated

Preventive measures

Control measures

Adaptive measures

Observation

172 | P a g e


6

Learning Outcomes

1 Describe the principle of operation of optical fibers according to physical properties of light

2 Identify types of optical fiber based on the composition of optical fiber

3 Describe mechanism of attenuation in an optical fiber according to the working principle of optical fiber

4 Describe Optical transmitter and optical receiver According to transmission system

10Hours

Learning Outcome 61 Describe the principle of operation of optical fibres according to

physical properties of light

Description of optical fiber Definition of optical fiber Layers that make up an optical

fibre Core Cladding Coating

Illustration of the structure of an optical fibre

Explanation of refraction index of light Refractive index Formula of refractive index

Explanation of total internal reflection Total internal reflection Formula of critical angle

o Group discussion o Roles play o Search internet o Solving problems on

refractive index and total internal reflection

- Books - Internet - Simulation



173 | P a g e





12Hours


Problem solving on critical angle and refractive index

Checklist Score

Yes No

Indicator Optical fibre is defined

Definition of optical fiber

Indicator Layers made up on optical fibre

Core

Cladding

Coating

Indicator The structure of optical fibre is illustrated

the structure of optical fibre is illustrated

Indicator refractive index of light is explained

refractive index

formula of refractive index

Indicator Total internal refraction is explained

Total internal refraction

Formula of critical angle

Observation


Clear description of principle of operation of optical fibres according to physical

properties of light

174 | P a g e

Learning Outcome 62 Identify types of optical fiber based on the composition of optical

fiber

identification of types of optical fibre

Single mode Multimode Special purpose

Illustration of structure of types of optical fibre

o Brainstorming o Group work o Presentation o Role play






Written evidence

E


Checklist Score

Yes No

Indicator Types of optical fiber is explained

Single mode optical fiber

Multiple mode optical fiber

Special purpose optical fiber

Indicator Structures of types of optical fibre are illustrated

the structure of single mode optical fiber

the structure of multiple mode optical fiber

the structure of special purpose optical fiber


Proper identification of the types of optical fiber based on the

composition of optical fiber


175 | P a g e

Observation

Learning Outcome 63 Describe mechanism of attenuation in an optical fibre according to the

working principle of optical fiber

Definition of attenuation Factors causing attenuation Description of Light

Light scattering Light absorption

Explanation of measures to avoid attenuation

Repeaters Regenerators Optical amplifiers

o Group discussion o Group presentation o Research internet

- Books - Internet - Repeaters - regenerators - switches - spicing - receivers - transmitters - light sources - fibre cables





Written evidence



Accurate description of mechanism of attenuation in an optical fiber

according to the working principle of optic fiber


176 | P a g e

Checklist Score

Yes No

Indicator Attenuation is defined

Definition of attenuation

Indicator Factors causing attenuation are explained

factors causing attenuation

Indicator Light scattering and absorption are described

light scattering

light absorption

Indicator Measures avoiding to reduce attenuation are explained

Repeaters

Regenerators

Optical amplifiers

Observation

Learning Outcome 64 Describe Optical transmitter and optical receiver according to

transmitter system

Explanation of Optical transmitter and optical receiver

Explanation of Light emitting diode and laser diode

Explanation of Photodiode The optical receivers Transmitter and receiver block Illustration of communication

mechanism (transmitter receiver blocks)

Description of advantages and disadvantages of optical fibre are described

o Group discussion o Roles play o Search internet

- Books - Internet - Computer - Simulation



177 | P a g e






Checklist Score

Yes No

Indicator Optical transmitter and optical receiver are well explained

Optical transmitter

Optical receiver

Indicator light emitting diode and laser diode are well explained

Light emitting diode ( LEDs)

Laser diode

Differentiation of light emitting diode and Laser diode

Indicator photodiode is explained

Photodiode

Indicator Communication mechanism (transmitter receiver blocks) are well illustrated

Transmitter block

Receiver block

Indicator advantages and disadvantages of optical fibre are described

Advantages of optical fiber

Disadvantages of optical fiber

Observation


Clear description of optical transmitter and optical receiver according to

transmitter system

178 | P a g e

Reference books

E school today (2008-2018) Retrieved February 19 2018 from natural disasters http

Avison J (1989) The world of PHYSICS Cheltenham Thomas Nelson and Sons Ltd

Chand S amp SN G S (2003) Atomic Physics (Modern Physics) (1 ed) India

CPMD (2015) Advanced Level Physics Syllabus Kigali REB

Cunningham amp William P (2000) Environmental science (6 ed) Mc Graw-Hill

Cutnell J D amp Johnson K W (2006) Essentials of Physics USA John Wlley ampSons Inc

Cutnell J D amp Johnson K W (2007) Physics (7 ed) USA John Wiley Sons Inc

Cuttnell J D amp kennety W J (2007) Physics (7 ed) United State of America John Willey amp Sons Inc

Douglass C G (2014) PHYSICS Principles with applications (7 ed) Pearson Education


Duncan T amp Kennett H (2000) Advanced Physics (5 ed) London UK Holder Education

Giancoli D (2005) PHYSICS Principles with applications New Jersey Pearson Education Inc

Giancoli D C (2005) Physics principals with application Upper Saddle River NJ 07458 Pearson

Education Inc


Education Inc

MIDIMAR (2012) Disaster High Risk Zones on Floods and Landslide Kigali MIDMAR

Office U M (2011) Warming A guide to climate change UK Met Office Hadley Centre

Randall D amp Knight (2004) Physics for scientists and engineers Strategic approach (Vol 2) San

Francisco Pearson Education


Fransisco Pearson Education Inc

Randall D amp Knight (2008) Physics for scientists and engineers Strategic approach (2 ed Vol 3) San

Francisco Pearson Education Inc

REMA (nd) Rwanda Second National Communication under the UNFCCC KIGALI MINISTRY OF

NATURAL RESOURCES RWANDA

179 | P a g e

Science G (2006) Florida Physical Science with Earth Science USA Mc Graw Hill Glencoe Companies

Inc

Serway R A (1986) Physics for Scientists and Engineers (2 ed) Saunders College Publishing

IPCC (1996) Economics of Greenhouse Gas limitation Main report ldquoMethodological Guidelines

John M (2009) Optical Fiber Communications Principals and Practice (3rd Ed) London Pearsnon

Prentice Hall

Tipler P A (1991) Physics for Scientists and Enginners (3 ed Vol 1) USA Worth Publishers Inc

G E N A M 5 0 1 - MATHEMATICS

GENAM501 APPLY MATHEMATICS


Credits 7 70

Sector All

Sub-sector All

180 | P a g e


Purpose statement

This general module describes the knowledge skills and attitude required to apply mathematics At the

end of this module the trainee of Level Fivewill be able to apply fundamentals oftrigonometry complex

numbers and determine with analysis numerical functions Heshe will also be able to apply

fundamentals of differentiation natural logarithmic and exponential functions integration measure of

dispersion and interpret bivariate data As Mathematics is a tool of different fields this module will be

useful to trainee as a means of both measuring and improving their understanding of Mathematics and

heshewill be prepared to perform well in higher education or anywhere in any fields that require some

knowledge of mathematicsas well as working in design maintenance of electricity work financial and

economicsgood performance in critical thinking and so on

181 | P a g e


Not applicable



Performance criteria describe the required performance needed to demonstrate achievement of the learning unit



1 Apply fundamentals of trigonometry 11 Appropriate description of angles based on rotating an initial side about a fixed point to terminal considered position

12 Appropriate determination of trigonometric ratiosbased on isosceles rightangled triangle and equilateral triangle

13 Appropriate description of trigonometric identities based on comparison of trigonometric ratios of two defined angles

14 Perfect solving of trigonometric equationsbased ontrigonometric ratios

15 Appropriate solving of agiven triangle based on Pythagorean Theorem and trigonometric ratios

2 Apply fundamentals of complex numbers

1 Adequatedescriptionof complexnumbers based on calculation process

2 Proper application of operations on complex numbersbased on calculationstheory

3 Perfect calculation of complex numbers in polar form based on modulus and argument of given complex numbers

3 Determine and analyze numerical functions

31 Accurate determination of the domain and range of numerical function based on existence condition

32 Adequate identification of symmetry (parity) of numerical function based on definitions of key words (even and odd)

33 Perfect determination of limits of a function based on theory of calculating limits

34 Accurate determination of the asymptotes to the rational and polynomial functions based on limits

182 | P a g e

calculation

4 Apply fundamentals of differentiation

41 Proper determination of derivative from given definition

42 Adequate interpretation of derivative of a function by illustrating a curve with its tangent and secant line

43 Appropriate application of derivativebased on definitions and calculation of derivatives

44 Accurate curve sketching of a numerical functionfrom the table of variation of the given function

5 Apply natural logarithmic functions

51 Proper determination of the domain of natural logarithmic functions based on existence conditions

52 Accurate calculation of limit of natural logarithmic functions based on logarithmic properties

53 Appropriate solving ofequations involving logarithms based on domain of validity

54 Perfect differentiation of natural logarithmic functions according to differentiation definition

55 Accurate curve sketching of logarithmic functions based on table of variation

6 Apply exponential functions

61 Accurate determination of the domain of definition of function based on existence condition

62 Adequate calculation of limit of exponential functions based on properties of exponentials

63 Appropriate determination of solutions of exponential equations according to domain of validity

64 Perfect differentiation of exponential functions based on definition of derivative

65 Adequate curve sketching of exponential functions according to the table of variation

7 Apply fundamentals of integrals

71 Proper determination of primitive functions based on definition

72 Proper calculation of definite integrals based on definition

73 Proper application of definite integrals through sketching and calculations

8 Identify measures of dispersion and interpret bivariate data

81 Accurate determination of measures of dispersion according to definitions and calculations

183 | P a g e

82 Appropriate identification of bivariate data measures based on definitions and calculations

83 Appropriate determination of regression line based on calculations and plotting

184 | P a g e

LU 1Apply fundamentals of trigonometry

1

Learning Outcomes

1 Describe angle 2 Determine trigonometric ratios 3 Apply trigonometric identities 4 Solve trigonometric equations 5 Solve triangle

5 Hours

Learning Outcome 11 Describe angles

Angle definition Rotation

Angles measurement Radian Degree

Units conversion

Pythagorean theorem

o Practical exercises on rotation

o Group discussion on rotation

o Documentary Research

- Ruler - Compass - Protractor - Books - Hand-out notes - Internet






Appropriate description of angles based on rotating an initial side about a

fixed point to terminal considered position


185 | P a g e

Written evidence Open questions

Multiple questions

Checklist Score

Yes No

IndicatorAngle is well defined

Rotation of a point through a given angle is well done

Application of required direction orientation

Definition of radian is well given

Definition of degree is well given

IndicatorAngles are accurately measured

Measurements in radians are accurately done

Measurements in degrees are accurately done

Indicator Units conversion is accurately done

Conversion of radians into degrees is accurately done

Conversion of degree into radians is accurately done

IndicatorPythagorean theorem is well applied

Calculation of hypotenuse given the 2 sides of the right triangle is accurately done

Calculation of a side of the right triangle given hypotenuse and one of its other sides is accurately done

Observation

Learning Outcome12Determine the trigonometric ratios

Definition of

trigonometric ratios

Sine

Cosine

Tangent

Cosecant

Secant

cotangent

Calculation of

trigonometric ratios of

o Group discussion on


o Illustration of right triangle and

isosceles triangle

o Practical activity on trigonometric

ratiosfor special angles


- Ruler - T-square - Protractor - Books - Hand-out notes - Internet


186 | P a g e

special angles

030

045

060





Written

Open questions

Matching questions

Multiple questions

Short questions

Checklist Score

Yes No

IndicatorTrigonometric ratios are defined

Definition of sineis well given

Definition of cosineis well given

Definition of tangentis well given

Definition of cosecant is well given

Definition of secant is well given

Definition of cotangent is well given

IndicatorCalculation of trigonometric ratios of special angles is done

Calculation of Trigonometric ratios of 030 is accurately done



Appropriate determination of trigonometric ratios based on isosceles right

angled triangle and equilateral triangle

187 | P a g e

Calculation ofTrigonometric ratios of 060 is accurately done

Observation

Learning Outcome 13 Apply trigonometric identities

Relationship between

trigonometric ratios of some

angles

Complementary

angles

Supplementary angles

Trigonometric ratios of Sum or

difference of two angles

Sine

Cosine

Tangent

Trigonometric ratios of double

angle

Sine

Cosine

Tangent

o Brainstorming on trigonometric identities

o Practical exercises on trigonometric identities

o Internet research

- Ruler - T-square - Protractor - Scientific calculator - Books - Hand-out notes - Internet



Appropriate description of trigonometric identities based on comparison of

trigonometric ratios of two defined angles


188 | P a g e




Written evidence

Open questions

Multiple questions

Short question

Checklist Score

Yes No

IndicatorComparison between trigonometric ratios of complementary angles is done

Sine for Complementary anglesis properly determined

Cosine for Complementary anglesis properly determined

Tangent for Complementary angles is properly determined

Indicator Comparison between trigonometric ratios of supplementary angles is done

Sine for supplementary anglesis properly determined

Cosine for supplementary anglesis properly determined

Tangent for supplementary anglesis properly determined

IndicatorTrigonometric ratios of Sum of two angles are identified

Sine of sum of two anglesis properly determined

Cosine of sum of two anglesis properly determined

Tangent of sum of two anglesis properly determined

IndicatorTrigonometric ratios of difference of two angles are identified

Sine of difference of two anglesis properly determined

Cosine of difference of two anglesis properly determined

Tangent of difference of two anglesis properly determined

IndicatorTrigonometric ratios of double angle are identified

Sine of double angleis properly determined

Cosine of double angleis properly determined

Tangent of double angleis properly determined

Observation

Learning Outcome 14 Solve trigonometric equations

189 | P a g e

Solution of equations reducible to the form

sin 1x k k

cos 1x k k

tan x b

sin nx k

cosnx k

Solution of equation of the

form

o Brainstorming on different forms of trigonometric equations

o Practical exercises on different forms of trigonometric equations


- Mathematics books - Scientific calculator - Internet





Written evidence

Open questions

Multiple questions

Short questions

Checklist Score

Yes No

IndicatorThe given equation is correctly solved

Solution of Equation reducible to the form sin 1x k k is accurately

found

Solution of Equation reducible to the form cos 1x k k is accurately

found

Solution of Equation reducible to the form tan x b is accurately found

Solution of Equation reducible to the form sin nx k is accuratelyfound

Solution of Equation reducible to the form cosnx k is accurately found

sin cosa x b x c


Perfect solving of trigonometric equations based on trigonometric ratios


190 | P a g e

Solution of Equationsof the form sin cosa x b x c is accurately found

Observation

Learning Outcome 15 Solve triangle

Methods of solving triangle

Sine law Cosine law

o Brainstorming on trigonometric ratios and Pythagorean theorem

o Practical exercises on different forms of triangle equations







Written evidence

Open questions

Short questions

Checklist Score

Yes No


Appropriate solving of a given triangle based on Pythagorean Theorem and



191 | P a g e

IndicatorSine law is well applied

Determination of a side of a triangle given one of its sides and two of its corresponding anglesis accurately done

Determination of angles of a triangle given its three corresponding sides and one of its angleappropriately done

IndicatorCosine law is well applied

Determination of a side of a triangle given its opposite angle and two of its other sides accurately done

Determinationof angles of a triangle given its three sides is appropriately done

Observation

192 | P a g e

LU 2 Apply fundamentals of complex numbers

2

Learning Outcomes

1 Conceptualize complex numbers 2 Operate on complex numbers 3 Perform calculations of complex numbers in polar form

5 Hours

Learning Outcome 21 Conceptualize complex numbers

Description of complex numbers

Definition and properties of i Real part Imaginary part

Set of complex number

Geometric representation of a complex number

Argand diagram

o Group discussion on imaginary number

o Practical exercises on representation of a complex number


- Books - Internet - Hand-out notes






Adequate description of complex numbers based on calculation process


193 | P a g e

Written evidence Multiple choice questions Open questions

Checklist Score

Yes No

IndicatorConcept of a complex number is achieved

Definition of imaginary number i is well given

Application of properties of i is appropriately done

Identification of real part of a complex number is appropriately given

Identification of imaginary part of a complex numberis appropriately given

Definition of a set of complex numbersis well given

IndicatorGeometric representation of a complex number is done

Location of a point in Argand diagram is appropriately done

Location of a vector in Argand diagramis appropriately done

Observation

Learning Outcome 22Operate on complex numbers

Calculations in

Addition Subtraction Multiplication Division Modulus of a complex number Square roots of a complex

number

Solving equations in Quadratic equations

o Group discussion on operations on complex numbers

o Practical exercises on

solving equation in o Documentary Research




Proper application of operations on complex numbers based on calculations

theory


194 | P a g e

Assessor may collect among the following evidences and make judgements on whether the performance criterion has been achieved


Written evidence

Short question on calculation Open questionson calculations in the field of complex number

Checklist Score

Yes No

IndicatorCalculations in is well performed

Addition is well done

Subtractionis well done

Multiplicationis well done

Divisionis well done

Modulus of a complex numberis accurately determined

Square roots of a complex number is accurately determined

IndicatorSolutions of given equations are properly found

Solving quadratic equations in is well done

Observation

Learning Outcome 23 Perform calculations of complex numbers in polar form

Definitions Argument of a complex number Polar form of a complex number

Calculations Polar form of product and

quotient of two complex numbers

Power of complex number in polar form

De Moivrersquos theorem Changing a complex number from

o Group discussion on set of complex number

o Practical exercises o Documentary Research



195 | P a g e

polar form to algebraic form and vice versa




Written evidence

Multiple questions on determination of argument of a complex number

Open questions on determination of complex numberrsquos polar form

Checklist Score

Yes No

IndicatorArgument is defined

Determination of argument of a complex number is appropriately done

IndicatorPolar form is accurately indicated

Polar form of a given complex number is properly determined

IndicatorCalculation is performed

Determination of polar form of a product of two complex numbersis appropriately done

Determination of polar form of a quotient of two complex numbers is appropriately done

Calculation of a power of complex numbers in polar form is accurately done

Application of DeMoivrersquos formulais properly done

Change from polar form to algebraic form is properly done

Change from algebraic form to polar form is properly done

Observation


Perfect calculation of complex numbers in polar form based on modulus and argument of given complex numbers

196 | P a g e

LU 3 Determine and analyze numerical functions

3

Learning Outcomes

1 Determine the domain and range of numerical function 2 Identify thesymmetry of numerical function 3 Determine limits of a function 4 Determine the asymptotes to the rational and polynomial

functions

10 Hours

Learning Outcome 31 Determine the domain and range of numerical function

Definitions Existence

condition Domain of

definition of a function

Range of a function

Calculations Domain of


Range of a function

o Group discussion on existence condition

o Practical exercises determination of domain and range of a function





197 | P a g e




Written evidence Short questions Open questions Matching

Checklist Score

Yes No

IndicatorDefinition is well given

Concept of domain of definition (all allowed inputs)is properly given

Concept of range (all possible outcomes) is properly given

IndicatorCalculation is accurately done

Determination of domain of definition is appropriately done

Determination of range is appropriately done

Observation

Learning Outcome 32Identify the symmetry of numerical function


Accurate determination of the domain and range of numerical function based on

existence condition

198 | P a g e

Even function

Odd function

o Group discussion symmetry of

numerical function

o Pairing work







Written evidence Open questions Short questions

Checklist Score

Yes No

IndicatorParameters that influence symmetry are well identified

Identification of even function

Identification of odd function

Observation

Learning Outcome 33Determine limits of a function


Adequate identification of symmetry (parity) of numerical function based on

definitions of key words (even and odd)


199 | P a g e

Finite limits

Infinite limits

Limit at infinity

Indeterminate case

0

0

0


calculation of limits

o Pairing work

o Practical exercises on calculation of limits







Written evidence


Checklist Score

Yes No

IndicatorDetermination of limit is well done

Finite limits are accurately determined

Infinite limitsare accurately determined

Limit at infinityare accurately determined

Indeterminate caseare accurately determined

IndicatorDetermination of limit for indeterminate case is accurately performed

0

0

0


Perfect determination of limits of a function based on theory of calculating limits


200 | P a g e

Observation

Learning Outcome 34 Determine the asymptotes to the rational and polynomial functions

Definitions

Boundaries of

domain of definition

Horizontal

asymptote

Vertical asymptote

Oblique asymptote

Calculations

Horizontal

asymptote

Vertical asymptote

Oblique asymptote

o Pairing work on boundaries of


o Practical exercises on different

types of asymptotes








Accurate determination of the asymptotes to the rational and polynomial

functions based on limits calculation


201 | P a g e

Written evidence

Open questions

Short questions

Checklist Score

Yes No


Definition of Boundaries of domain of definition is properly given

Definition of Horizontal asymptote is perfectly given

Definition of Vertical asymptoteis perfectly given

Definition of Oblique asymptoteis perfectly given


Determination of Horizontal asymptote is appropriately done

Determination of Vertical asymptoteis appropriately done

Determination of Oblique asymptoteis appropriately done

Observation

202 | P a g e

U 4Apply fundamentals of differentiation

4

Learning Outcomes

1 Determine derivative of a function 2 Interpret derivative of a function 3 Apply derivative 4 Sketch an accurate curve of a function

15 Hours

Learning Outcome 41Determine derivative of a function

Definition of derivative

Calculation of derivatives Derivative of function at a given point Derivative of a polynomial function Derivative of a rational function Derivative of an irrational function Successive derivatives

o Group discussion on derivative of function






Written evidence



Proper determination of derivative from given definition


203 | P a g e

Checklist Score

Yes No

IndicatorDefinition is given

Definition of derivative is well given

Indicator Calculation is well performed

Calculation of derivative of a function at a given point is accurately done

Calculation of derivative of a polynomial functionis accurately done

Calculation of derivative of a rational functionis accurately done

Calculation of derivative of an irrational functionis accurately done

Calculation of successive derivativeis accurately done

Observation

Learning Outcome 42 Interpret derivative of a function

Geometric interpretation of a derivative of a function at a point

Kinematical meaning of a derivative

o Group discussion on derivative function






Written evidence

Short questions Open questions

Checklist Score


Adequate interpretation of derivative of a function by illustrating a curve with its

tangent and secant line


204 | P a g e

Yes No

Indicator Interpretation of derivative is correctly given

Geometricinterpretation of a derivative is correctly given

Kinematical meaning of a derivativeis correctly given

Observation

Learning Outcome 43Apply derivative

Tangent and normal at a point of a function

Increasing and decreasing function

Maximum and minimum points of a function

Concavity inflection point on a curve

o Group discussion on differentiation of function

o Practical exercises on different applications of derivative






Written evidence


Checklist Score

Yes No

Indicator Application of derivative is accuratelydone

Determination of tangent at a point of a functionis properly done

Determination of increasing interval is appropriately done


Appropriate application of derivative based on definitions and calculation of

derivatives


205 | P a g e

Determination of decreasing intervalis appropriately done

Calculation of Minimum point of a function is accurately done

Calculation of Maximum point of a function is accurately done

Determination of concavity of a curveis appropriately done

Determination of inflexion point on a curveis accurately done

Observation

Learning Outcome 44Sketch an accurate curve of a given function

Parameters required Variation table Additional points

Curve sketching Curve sketching of

polynomial function Curve sketching of rational

function Curve sketching of

irrational function

o Group discussion on different types of function

o Practical exercises on curves sketching


- Ruler - Scientific

calculator - Pencil - Books - Internet - Hand-out notes




Written evidence

Short questions Open questions Curve sketched

Checklist Score

Yes No


Accurate curve sketching of a numerical function from the table of variation of

the given function


206 | P a g e

Indicator Parameters that influence curve skecthing are well established

Construction of table of variation is appropriately done

Choice of additional points is appropriately done

Indicator Curve sketching is accurately done

Curve sketching of polynomial function is properly done

Curve sketching of rational functionis properly done

Curve sketching of irrational functionis properly done

Observation

207 | P a g e

Learning Outcome 51 Determine the domain of definition of natural logarithmic functions

Existence conditions

Boundaries

Domain of definition

o Brainstorming on existence condition

o Pairing in determining the boundaries of domain of definition

o Group workon determination of domain of definition

- Hand-out notes - Reference books - Internet





Written evidence

Short questions

Open questions

Checklist Score

LU 5 Apply natural logarithmic functions

5

Learning Outcomes

1 Determine the domain of definition of natural logarithmic

functions

2 Calculate limit of natural logarithmic functions

3 Solve equations involving logarithms

4 Perfect differentiation of natural logarithmic functions 5 Sketch the curve of logarithmic functions

10 Hours


Proper determination of the domain of natural logarithmic functions based on

existence conditions


208 | P a g e

Yes No

IndicatorExistence condition is appropriate to the given function

Determination of existence conditions is well given

IndicatorDetermination of domain is accurate

Determination of boundaries of domain of definition is perfectly done

Deduction of domain of definition is correctly done

Observation

Learning Outcome 52 Calculate limit of natural logarithmic functions

Properties of logarithms

Finite limits

Limits at infinity

Deduction of Asymptotes

o Brainstorming on calculation of limits

o Documentary Research o Group work in determining

asymptotes equations

- Reference books - Internet - Hand-out notes





Written evidence

Short questions

Open questions

Checklist Score

Yes No


Accurate calculation of limit of natural logarithmic functions based on

logarithmic properties


209 | P a g e

IndicatorCalculation is perfectly done

Finite limitsare accurately determined

Limits at infinity are well identified

IndicatorDeduction Calculation of asymptotes is appropriately done

Vertical asymptotes is appropriately determined

Horizontal asymptotesis appropriately determined

Oblique asymptotesis appropriately determined

Observation

Learning Outcome 53 Solve equations involving logarithms

Domain of validity

Solving logarithmic equations

Set of solutions

o Brainstorming on domain of validity and solution set of logarithmic equation

o Group discussion on solving logarithmic equations







Written evidence

Short questions Open questions Solving equations

Checklist Score


Appropriate solving of equations involving logarithms based on domain of

validity


210 | P a g e

Yes No

IndicatorApplication of properties of logarithms is well performed

Application of properties of logarithms is properly done

Indicator Domain of validity is accurately mentioned

Determination of domain of validity is accurately done

Indicator Solving logarithmic equation is well done

Solutions of logarithmic equationsare accurately given

Identification of domain of validity and set of solutionsis accurately done

Observation

Learning Outcome 54 Differentiate natural logarithmic functions

Differentiation

Increasing and decreasing intervals

Concavity

o Brainstorming on differentiation o Group discussion on

differentiating natural logarithmic functions

o Pairing work on increasing or decreasing intervals and concavity for logarithmic functions







Perfect differentiation of natural logarithmic functions according to

differentiation definition


211 | P a g e

Written evidence

Short questions Open question

Checklist Score

Yes No

IndicatorDetermination calculation is well performed

Calculation of First derivative

Identification of increasing intervals

Identification of decreasing intervals

Determination of maximum points

Determination of minimum points

Calculation of second derivative

Identification of concavity

Determination of inflection points

Observation

Learning Outcome 55 Sketch the curve of logarithmic functions


Curve sketching

o Brainstorming variation table o Group discussion on how to

choose additional points o Pairing work on curve sketching o Documentary Research

- Ruler - Hand-out notes - Reference books - Internet





Accurate curve sketching of logarithmic functions based on table of variation


212 | P a g e


Written evidence


Checklist Score

Yes No

IndicatorParameters that influence curve sketching are well identified

Presentation of variation tableis properly done

Selection of additional points is properly done

IndicatorCurve sketched is accurate

Presentation of asymptotes if any is properly done

Plotting the curve is properly done

Observation

213 | P a g e

Learning Outcome 61 Determine the domain of exponential functions


Boundaries


Brainstorming domain and range of exponential function

Group work on determination of domain of definition of exponential function

Documentary Research






Written evidence

Short questions

Open questions

Checklist Score

Yes No

LU 6 Apply exponential functions

6

Learning Outcomes

1 Determine the domain of exponential functions

2 Calculate limit of exponential functions

3 Solve equations involving exponentials

4 Perfect differentiation of exponential functions

5 Sketch the curve of exponential functions 5 Hours


Accurate determination of the domain of definition of function based on

existence condition


214 | P a g e

Indicator Existence condition is appropriate to the given function

Existence conditionsare appropriately indicated

IndicatorDetermined domain is appropriate

Determination of boundaries of domain of definition is properly done

Deduction of domain of definition is perfectly done

Observation

Learning Outcome 62 Calculate limit of exponential functions

Finite limits

Limits at infinity

Deduction calculation of Asymptotes

o Brainstorming on calculating limits

o Documentary Research o Group work on determination

of asymptotes






Written evidence

Short questions

Open questions

Checklist Score


Adequate calculation of limit of exponential functions based on properties of

exponentials


215 | P a g e

Yes No

IndicatorLimits calculation is perfectly done


Limits at infinity are properly found

IndicatorDeduction Calculation of asymptotes is appropriate

Horizontal asymptotes are appropriately determined

Vertical asymptotesare appropriately determined

Oblique asymptotesare accurately determined

Observation

Learning Outcome 63 Solve equations involving exponentials

Properties of exponentials

Domain of validity

Solving equations involving exponentials

Set of solutions

o Discussion on domain of validity o Group work on solving

exponential equations o Documentary Research

Hand-out notes

Reference books

Internet





Written evidence


Checklist Score


Appropriate determination of solutions of exponential equations according to

domain of validity


216 | P a g e

Yes No

IndicatorApplication of properties of exponentials is well performed

Application of properties of exponentials is properly done


Determination of domain of validity is appropriately done

Indicator Solving exponential equation is well done

Solutions of exponential equations are appropriatelyfound

Identification of domain of validity and set of solutions is properly done

Observation

Learning Outcome 64 Differentiate exponentials functions

Differentiation


Concavity

o Brainstorming differentiation o Group discussionon increasing

and decreasing intervals o Pairing work on concavity o Documentary Research

Hand-out notes

Reference books

Internet





Written evidence



Perfect differentiation of exponential functions based on definition of derivative


217 | P a g e

Checklist Score

Yes No


First derivative


Maximum or minimum points

Second derivative

Concavity

Inflection points

Observation

Learning Outcome 65 Sketch the curve of exponential functions


Curve sketching

o Brainstorming on variation table

o Group discussion on curve sketching


Hand-out notes

Reference books

Internet





Written evidence

Open questions Sketching curve


Adequate curve sketching of exponential functions according to the table of

variation


218 | P a g e

Checklist Score

Yes No


Presentation of variation table

Selection of additional points


Presentation of asymptotes if any

Plotting the curve

Observation

219 | P a g e

LU 7 Apply fundamentals of integrals

7

Learning Outcomes

1 Calculate the primitive functions 2 Calculate definite integrals 3 Apply definite integrals

15 Hours

Learning Outcome 71Calculate the primitive functions

Definition

Properties Continuity of primitive function Set of primitive functions Immediate primitive

Techniques of integration Integration by decomposition Integration by change of variable Integration by parts

o Group discussion on primitive function







Proper determination of primitive functions based on definition


220 | P a g e

Written evidence


Checklist Score

Yes No

IndicatorDefinition of primitive function is given

Definition of primitive function is well given

Indicator Properties of primitive functions are applied

Calculation of integrals by using properties of primitive functions is accurately done

IndicatorTecnique of integration is appropriately used

Integrals calculation by Immediate primitive

Integrals calculation by change of variable

Integrals calculation by decomposition

Integrals calculation by parts

Observation

Learning Outcome 72Calculate definite integrals

Definition

Methods of integration Integration of definite integrals by

change of variable Integration of definite integrals by

decomposition Integration of definite integrals by

parts

o Group discussion on definite integral






Proper calculation of definite integrals based on definition


221 | P a g e


Written evidence

Multiple choice questions Open questions

Checklist Score

Yes No

Indicator Definition of definite integral is given

Definition of definite integral is well given

IndicatorTecnique of integration is appropriately applied

Integration of definite integrals by parts is perfectly done

Integration of definite integrals by decompositionis perfectly done

Integration of definite integrals by change of variableis perfectly done

Observation

Learning Outcome 73Apply definite integrals

Calculation of area

Calculation of volume

Calculation of the length of curved surface

o Group discussion on definite integral and its application






Written evidence



Proper application of definite integrals through sketching and calculations


222 | P a g e

Curve sketching

Checklist Score

Yes No

Indicator Application of definite integrals is conveniently performed

Calculation of area using definite integrals is properly done

Calculation of volume using definite integralsis properly done

Calculation of curved surface using definite integralsis properly done

Observation

223 | P a g e

Learning Outcome 81Identifythe measures of dispersion

Variance

Standard deviation

Coefficient of variation

o Group discussion on measures of dispersion

o Practical exercises standard deviation and coefficient of variation






Written evidence Short questions Open questions

LU 8 Identify measures of dispersion and interpret bivariate data

8

Learning Outcomes

1 Identify the measures of dispersion 2 Describe the measures of the bivariate data 3 Determine the regression line

5 Hours


Accurate determination of measures of dispersion according to definitions and calculations


224 | P a g e

Checklist Score

Yes No

Indicator Definition of a measure of dispersion is well given

Definition of Variance is well given

Definition of Standard deviation is well given

Indicator Calculation of a given measure of dispersion is perfectly done

Calculation of Variance is accurately done

Calculation of Standard deviation is accurately done

Calculation of Coefficient of variationis accurately done

Observation

Learning Outcome 82Describe the measures of the bivariate data

Correlation

Covariance

Coefficient of correlation

o Group discussion on correlation

o Practical exercises on covariance and coefficient of correlation






Appropriate identification of bivariate data measures based on definitions and

calculations


225 | P a g e


Written evidence


Checklist Score

Yes No

Indicator Definitionof a given measure of bivariate data is well given

Definition of Correlation is well done

Definition of Covariance is well done

Indicator Calculation of a given measur of bivarriate data is correctly done

Calculation of Covarianceis accurately done

Calculation of Coefficient of correlationis accurately done

Observation

Learning Outcome 83Determine the regression line

Definitions Scatter diagram Regression line

Calculation and plotting of regression line

o Group discussion on scatter diagram

o Practical exercises on equation of regression line






Written evidence Short question


Appropriate determination of regression line based on calculations and plotting


226 | P a g e

Open questions

Reference books

Checklist Score

Yes No

Indicator Definition is given

Scatter diagram is properly defined

Regression line is properly defined

Indicator Graphical presentation is accurate

Presentation of scatter diagram is properly done

Plotting regression line on scatter diagram is appropriately done

Observation

227 | P a g e

17 Ngezahayo E P (2015) Advanced Mathematics for Rwanda Secondary Schools Learnersrsquo Book Senior Four Kigali Fountain

18 Ngezahayo E P (2016) Advanced Mathematics for Rwanda Secondary Schools Learnersrsquo Book Senior Five Kigali Fountain

19 Ngezahayo E P (2017) Advanced Mathematics for Rwanda Secondary Schools Learnersrsquo Book Senior Six Kigali Fountain

20 Shampiona A (2005) Matheacutematique 6 Kigali Rwanda Education Board 21 A J Sadler D W S Thorning (1987)Understanding Pure Mathematics Oxford University

Press 4 Arthur Adam Freddy Goossens and Francis Lousberg(1991)Mathematisons 65 DeBoeck 3rd

edition 5 David Rayner (2000) Higher GCSE Mathematics Oxford University Press

6 DPES- RWANDA (1990)Complexes 5th Livre de lrsquoeacutelegraveve IMPRISCO-Kigali

7 Frank Ebos Dennis Hamaguchi Barbana Morrison amp John Klassen (1990) Mathematics Principles amp Process Nelson Canada A Division of International Thomson Limited

8 George B Thomas Maurice D Weir amp Joel R Hass (2010) Thomasrsquo Calculus Twelfth Edition Pearson Education

9 J CRAWSHAW J CHAMBERS(1984)A concise course in A-Level statistics with worked examples Stanley Thornes (Publishers) LTD

10 Peter Smythe (2005)Mathematics HL amp SL with HL options Revised Edition Mathematics Publishing Pty Limited

228 | P a g e

C C M K N 5 0 1 - IKINYARWANDA KrsquoINTYOZA

CCMKN501 IKINYARWANDA KrsquoINTYOZA

Ikiciro 3 Amasaha ateganijwe

Indengo yamasaha 3 30

Ishami Yose

Agashami Twose

Igihe yateguriwe Ukuboza 2016

Intego nyamukuru

Iyi mbumbanyigisho irasobanura ubumenyi nrsquoubushobozi bukenewe kugira ngo uwiga ashobore

Kumva kuvuga gusoma no kwandika Ikinyarwanda krsquointyoza mu bikorwa bijyanye nrsquoumwuga we

Gukoresha ubuvanganzo nyandiko mu gushyikirana nrsquoabandi abagezaho ibitekerezo bye kandi agaragaza uko yakira ibyabo

Kugaragaza imyumvire nrsquoimyifatire ikwiye agenda avoma mu myandiko inkurushusho nrsquoikinamico binyuranye

Kugereranya ingeri zinyuranye zrsquoubuvanganzo nyarwanda

Guhanga no kumurika mu rurimi rwIkinyarwanda afatiye ku ngeri zinyuranye zrsquoimyandiko

Gukoresha neza ibinyazina bitandukanye

Kwandika neza amazina bwite anyuranye

229 | P a g e

Ubushobozi fatizo

Ubushobozi mu Kinyarwanda cyumunyamwuga

Ingingo nrsquoibipimo byrsquoubushobozi

Ingingo zrsquoubushobozi zisobanura umusaruro wrsquoibanze ugomba kugerwaho

Ibipimo byrsquoubushobozi bisobanura ubushobozi busabwa mu kugaragaza ko intego zikubiye mu mbumbe

zagezweho

Ingingo zrsquoUbushobozi Ibipimo byrsquoUbushobozi

1 Gukoresha ubuvanganzo nyandiko ashyikirana nrsquoabandi

11 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza ko yumva inkurushusho abinyujije mu ngiro zitandukanye

12 Gusoma neza inkurushusho yubahiriza uturango nrsquoisesekaza

13 Gusubiza ibibazo ku nkurushusho mu nyandiko ikwiye 14 Guhindura inkurushusho mo agakino akurikiranya neza

ingingo 15 Guhimba no kwandika inkurushusho akurikiranya neza

ingingo

2 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza uburyo bunyuranye bwo gukemura amakimbirane no gukoresha ibinyazina binyuranye

21 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza ko yumva umwandiko ku nsanganyamatsiko yo gukemura amakimbirane abinyujije mu ngiro zitandukanye

22 Gusoma neza umwandiko yubahiriza utwatuzo nrsquoisesekaza 23 Gusubiza ibibazo ku mwandiko mu mvugo ikwiye 24 Guhina no guhimba umwandiko akurikiranya neza ingingo 25 Kumurika ingero zifatika zigaragaza uburyo bwo gukemura

amakimbirane 26 Gukoresha ibinyazina binyuranye ku buryo bukwiye

3 Gukangurira abandi akamaro krsquoisuku nrsquoisukura no gukoresha ibinyazina binyuranye

31 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza ko yumva umwandiko ku kamaro krsquoisuku nrsquoisukura abinyujije mu ngiro zitandukanye

32 Gusoma neza umwandiko yubahiriza utwatuzo nrsquoisesekaza 33 Gusubiza ibibazo ku mwandiko mu mvugo ikwiye 34 Guhina no guhimba umwandiko akurikiranya neza ingingo 35 Kumurika ingero zifatika zihamya akamaro krsquoisuku nrsquoisukura 36 Gukoresha ibinyazina binyuranye ku buryo bukwiye

4 Gukoresha Ikinyarwanda kintyoza agaragaza uburyo bunyuranye bwo gutunganya ubutaka no gukoresha ibinyazina binyuranye

41 Gukoresha Ikinyarwanda kintyoza agaragaza ko yumva umwandiko ku mitunganyirize yrsquoubutaka abinyujije mu ngiro zitandukanye

42 Gusoma neza umwandiko yubahiriza utwatuzo nrsquoisesekaza 43 Gusubiza ibibazo ku mwandiko mu mvugo ikwiye 44 Guhina no guhimba umwandiko akurikiranya neza ingingo 45 Kumurika ingero zifatika zihamya imitunganyirize iboneye

230 | P a g e

yrsquoubutaka 46 Gukoresha ibinyazina binyuranye ku buryo bukwiye

5 Gukoresha neza uburyo bunyuranye bwrsquo ubwumvane no kwandika yubahiriza imyandikire yrsquoIkinyarwanda

51 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza ko yumva ikinamico ku nsanganyamatsiko yerekeye ubwumvane mu ngiro zitandukanye

52 Gusoma neza ikinamico yubahiriza uturango twayo 53 Gusubiza ibibazo ku ikinamico mu mvugo ikwiye 54 Guhimba no gukina ikinamico ahuza imvugo nrsquoingiro 55 Gukoresha neza inzego zrsquoururimi 56 Kubahiriza imyandikire yrsquoamazina bwite

231 | P a g e

Umusaruro wrsquoinyigisho 11 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza ko yumva

inkurushusho abinyujije mu ngiro zitandukanye

Ibimenyetso byrsquouteze amatwi atarogoya ufite ijambo

Inkurushusho Insanganyamatsiko Inyunguramagambo ingingo zrsquoumuco

nrsquoamateka Inshamake

yrsquoinkurushusho inshoza nrsquouturango

byrsquoinkurushusho isomo ryrsquoingenzi isesekaza nrsquoutwatuzo

o Gusoma inkurushusho bucece

o Gusoma inkurushusho mu matsinda bashaka - Ibisobanuro

byrsquoamagambo akomeye - Ibisubizo byrsquoibibazo byo

kumva inkurushusho no kumurika ibivuyemo

o Gusoma inkurushusho uwiga aranguruye

o Gusoma inkurushusho bakuranwa

o Guhuza ibivugwa mu nkurushusho nrsquoindangagaciro

o Gusanisha ingeso zivugwa mu nkurushusho nrsquoimyitwarire yrsquoabantu

o Gukoresha Ikinyarwanda kintyoza agaragaza insanganyamatsiko zrsquoingenzi

o Gusobanura ingingo zrsquoumuco nrsquoamateka

o Gusobanura inshoza

˗ Ibitabo byrsquoubuvanganzo (inkurushusho)

˗ Ibinyamakuru bikoresha inkurushusho

˗ Sede (cd) ˗ Disiketi ˗ Ikibaho ˗ Marikeri ˗ Murandasi ˗ Inkoranyamagambo

LU 1 Gukoresha ubuvanganzo nyandiko ashyikirana nrsquoabandi

1

Umusaruro wrsquoinyigisho


2 Gusubiza ibibazo ku nkurushusho mu mvugo ikwiye 3 Gusoma neza inkurushusho yubahiriza uturango nrsquoisesekaza 4 Guhindura inkurushusho mo agakino akurikiranya neza

ingingo 5 Guhimba no kwandika inkurushusho

Amasaha 6

Imfashanyigisho Ibikorwa byrsquouwiga

activities

Ibyigwa

232 | P a g e

nrsquouturango byrsquoinkurushusho o Gutahura isomo ryrsquoingenzi o Guhina mu magambo

inkurushusho

Isuzuma Mbonezanyigisho 11

Usuzuma akusanya bimwe mu bihamya bikurikira akanzura niba ubushobozi busuzumwa bwagezweho

Gihamya Isuzuma

Amajwi nrsquoamashusho

Inyandiko

Uwiga akurikiye neza inkurushusho

Umukoro mu matsinda

Ibisubizo ku bibazo byanditse

Ubushobozi busuzumwa

Uwiga yakoresheje neza Ikinyarwanda kintyoza agaragaza ko yumva


233 | P a g e

Urutonde rwrsquoibisuzumwa Arabishoboye

Yego Oya

Ikitabwaho 1 Gukurikira neza inkurushusho

Ubwumvane mu matsinda

Ibyiyumviro byuteze amatwi atarogoya

Ikitabwaho 2 Kugaragaza ko yumva neza

Insanganyamatsiko

Inyunguramagambo

ingingo zrsquoumuco nrsquoamateka

Inshamake yrsquoinkurushusho

inshoza nrsquouturango byrsquoinkurushusho

Isomo ryrsquoingenzi

Isesekaza nrsquoutwatuzo

Umwanzuro

Umusaruro wrsquoinyigisho 12 Gusoma neza inkurushusho yubahiriza uturango nrsquoisesekaza

Inkurushusho ku kamaro kimyuga nubumenyi ngiro mu muryango (nyarwanda)


o Gusoma inkurushusho mu matsinda









Yasomye neza inkurushusho yubahiriza uturango nrsquoisesekaza


activities

Ibyigwa

234 | P a g e

Gihamya Isuzuma


Uwiga asoma neza inkurushusho

Umukoro mu matsinda


Yego Oya

Ikitabwaho Gusoma neza inkurushusho



Utwatuzo nisesekaza

Umwanzuro

Umusaruro wrsquoinyigisho 13 Gusubiza ibibazo ku nkurushusho mu nyandiko iboneye


Insanganyamatsiko Inyunguramagambo ingingo zrsquoumuco



byrsquoinkurushusho isomo ryrsquoingenzi

o Gusoma inkurushusho o Guhuza ibivugwa mu

nkurushusho nrsquoindangagaciro




o Gusobanura inshoza nrsquouturango byrsquoinkurushusho

o Guhina inkurushusho mu nyandiko ikwiye

o Gutahura isomo ryrsquoingenzi






activities

Ibyigwa

235 | P a g e


Gihamya Isuzuma


Inyandiko

Uwiga asubiza neza ibibazo ku nkurushusho

Umukoro mu matsinda



Yego Oya




Ikitabwaho Kumva no gusubiza neza ibibazo ku nkurushusho

Insanganyamatsiko

Inyunguramagambo

Ingingo zrsquoumuco nrsquoamateka

Uturango byrsquoinkurushusho



Umwanzuro

Umusaruro wrsquoinyigisho 14 Guhindura inkurushusho mo agakino akurikiranya neza ingingo


activities

Ibyigwa


Yashubije ibibazo ku nkurushusho mu mvugo iboneye

236 | P a g e

Inkurushusho ku kamaro

kimyuga nubumenyi ngiro mu muryango (nyarwanda)

Udukino dufatiye ku nkurushusho

o Gusoma inkurushusho

o Gusesengura inkurushusho

o Guhindura agakino mo

inkurushusho akurikiranya neza ingingo






Gihamya Isuzuma


Inyandiko

Umukoro mu matsinda

Inyandiko yudukino dufatiye ku nkurushusho


Yego Oya

Ikitabwaho 1Gusoma no gusesengura neza inkurushusho



Ikitabwaho 2 Guhindura neza inkurushusho mo udukino

Isesekaza

Isano yinkurushusho nudukino

Insanganyamatsiko

Umwanzuro

Umusaruro wrsquoinyigisho 15 Guhimba no kwandika inkurushusho akurikiranya neza ingingo


Yahinduye inkurushusho mo agakino akurikiranya neza ingingo

237 | P a g e

ihimbankurushusho Insanganyamatsiko Inyunguramagambo ingingo zrsquoumuco nrsquoamateka Uturango byrsquoinkurushusho isomo ryrsquoingenzi isesekaza nrsquoutwatuzo

o Guhimba inkurushusho

o Kwandika inkurushusho






Gihamya Isuzuma


Inyandiko

Uwiga ahimba inkurushusho

Umukoro mu matsinda

Inkurushusho


Yego Oya

Ikitabwaho Guhimba no kwandika neza inkurushusho

Insanganyamatsiko nisomo ryrsquoingenzi

Inyunguramagambo


Uturango twrsquoinkurushusho


Urukurikirane ruhwitse rwingingo

Umwanzuro


Yahimbye anandika inkurushusho akurikiranya neza ingingo


activities

Ibyigwa

238 | P a g e

LU 2 Gukoresha Ikinyarwanda kintyoza agaragaza uburyo bunyuranye bwo gukemura amakimbirane no gukoresha ibinyazina binyuranye

2



2 Gusoma umwandiko yubahiriza utwatuzo nrsquoisesekaza 3 Gusubiza ibibazo ku mwandiko mu mvugo iboneye 4 Guhina no guhimba umwandiko akurikiranya ingingo 5 Kumurika ingero zifatika zigaragaza uburyo bwo gukemura

amakimbirane mu muryango 6 Gukoresha ibinyazina binyuranye ku buryo bukwiye

Amasaha 6


umwandiko ku nsanganyamatsiko yo gukemura amakimbirane abinyujije mu ngiro

zitandukanye

Umwandiko ku nsanganyamatsiko yo gukemura amakimbirane

Ibimenyetso byrsquoutega amatwi atarogoya

Inyunguramagambo

Insanganyamatsiko yrsquoumwandiko

Ingingo zrsquoumuco

Ingingo zrsquoamateka (gusasa inzobe Gacaca Imimaro)

Ingero zifatika zigaragaza uburyo bwo gukemura amakimbirane mu muryango

Indangagaciro yrsquoubworoherane

o Gutega amatwi umwandiko ujyanye no gukemura amakimbirane

o Kutarogoya ufite ijambo nta mpamvu

o Gusubiza ibibazo byo kumva umwandiko nrsquoinyunguramagambo

o Kuvumbura insanganyamatsiko ivugwa mu mwandiko

o Gukoresha Ikinyarwanda kintyoza agaragaza indangagaciro yrsquoubworoherane

˗ Ibitabo bikubiyemo imyandiko yerekeye gukemura amakimbirane ibitabo byrsquoikibonezamvugo

˗ SEDE (CD) ˗ Disiketi ˗ Ikibaho ˗ Marikeri ˗ Murandasi ˗ Inkoranyamagambo


activities

Ibyigwa

239 | P a g e

Ihinamwandiko ku nsanganyamatsiko yo gukemura amakimbirane

o Gusoma mu matsinda bashaka -Ibisobanuro byrsquoamagambo akomeye -Ibisubizo byrsquoibibazo byo kumva umwandiko

o Kumurika mu ruhame ibyavuye mu matsinda

o Gusoma aranguruye agaragaza isesekaza

o Gukusanyiriza mu matsinda ibitekerezo ku kamaro ko gukemura amakimbirane

o Gukora inshamake yrsquoumwandiko

o Kujya impaka ku ngaruka zo guhembera amakimbirane



Gihamya Isuzuma


Inyandiko

Uwiga akurikiye neza umwandiko ku nsanganyamatsiko yo

gukemura amakimbirane

Umukoro mu matsinda



Yego Oya

Ikitabwaho 1 Gutega amatwi no gukurikira neza umwandiko




Insanganyamatsiko


Yakoresheje Ikinyarwanda kintyoza agaragaza ko yumva umwandiko ku

nsanganyamatsiko yo gukemura amakimbirane abinyujije mu ngiro

zitandukanye

240 | P a g e

Inyunguramagambo




Umwanzuro

Umusaruro wrsquoinyigisho 22 Gusoma umwandiko yubahiriza utwatuzo nrsquoisesekaza



o Gusoma umwandiko bucece o Gusoma umwandiko mu

matsinda o Gusoma umwandiko uwiga

aranguruye o Gusoma umwandiko

bakuranwa o Kubahiriza isesekaza

nutwatuzo





Gihamya Isuzuma


Uwiga asoma neza umwandiko ku nsanganyamatsiko yo


Umukoro mu matsinda


Yego Oya

Ikitabwaho Gusoma neza umwandiko


Yasomye neza umwandiko yubahiriza utwatuzo nrsquoisesekaza


activities

Ibyigwa

241 | P a g e

Ibyiyumviro byrsquouteze amatwi atarogoya


Isesekaza

Utwatuzo

Umwanzuro

Umusaruro wrsquoinyigisho 23 Gusubiza ibibazo ku mwandiko mu mvugo ikwiye



Inyunguramagambo


Ingingo zrsquoumuco
















activities

Ibyigwa

242 | P a g e

o Gukusanyiriza mu matsinda

ibitekerezo ku kamaro ko gukemura amakimbirane





Gihamya Isuzuma


Inyandiko

Uwiga asubiza neza ibibazo ku mwandiko ku nsanganyamatsiko

yo gukemura amakimbirane

Umukoro mu matsinda



Yego Oya

Ikitabwaho 1Gutega amatwi no kumva neza umwandiko



Ikitabwaho 2Gusubizaneza ibibazo ku

Nyunguramagambo

Nsanganyamatsiko yrsquoumwandiko

Ngingo zrsquoumuco

Ngingo zrsquoamateka ( gusasa inzobe Gacaca Imimaro)

Buryo bufatika bwo gukemura amakimbirane mu muryango

Ndangagaciro yrsquoubworoherane

Umwanzuro


Yashubije ibibazo ku mwandiko mu mvugo ikwiye

243 | P a g e

Umusaruro wrsquoinyigisho 24 Guhina no guhimba umwandiko akurikiranya ingingo


Inyunguramagambo


Ingingo zrsquoumuco





Ihangamwandiko ku nsanganyamatsiko yo gukemura amakimbirane

o Gusoma no gusesengura umwandiko ku nsanganyamatsiko yo gukemura amakimbirane

o Gukora inshamake

yrsquoumwandiko

o Guhimba umwandiko





Gihamya Isuzuma


Yahinnye anahimba umwandiko akurikiranya neza ingingo


activities

Ibyigwa

244 | P a g e


Inyandiko

Uwiga ahinaahimba neza umwandiko ku nsanganyamatsiko yo


Umukoro mu matsinda

Ihinamwandiko nihimbamwandiko


Yego Oya

Ikitabwaho Guhina no guhimba neza umwandiko

Inyunguramagambo


Ingingo zrsquoumuco


Ingero zifatika zuburyo bwo gukemura amakimbirane mu muryango

indangagaciro yrsquoubworoherane

Umwanzuro

Umusaruro wrsquoinyigisho 25 Kumurika ingero zifatika zigaragaza uburyo bwo gukemura

amakimbirane mu muryango



Imurikamwandiko

o Gusoma no gusesengura umwandiko ujyanye no gukemura amakimbirane

o Gukora ubushakashatsi ku buryo bwo gukemura amakimbirane

o Guhuza ingingo nisomo nibyasomwe mu zindi nyandiko

o Kumurika ingero zifatika zigaragaza uburyo bwo gukemura amakimbirane mu muryango





activities

Ibyigwa

245 | P a g e


Gihamya Isuzuma


Inyandiko

Uwiga amurika neza umwandiko ku buryo bwo gukemura amakimbirane mu muryango

Umukoro mu matsinda

Inyandiko yicyegeranyo ku buryo bwo gukemura amakimbirane

mu muryango


Yego Oya

Ikitabwaho Kumurika neza ingero ku buryo bwo gukemura amakimbirane

Ingero zifatika ku buryo bwo gukemura amakimbirane mu muryango

Isano yingingo nibyasomwe mu bushakashatsi ku ngingo

Ugukoresha neza umwanya wijambo

Ukurasa ku ngingo

Umwanzuro

Umusaruro wrsquoinyigisho 26 Gukoresha ibinyazina binyuranye ku buryo bukwiye


Ibinyazina Nyereka Ngenera Ngenga

Ihangamwandiko

o Gusoma no gusesengura umwandiko

o Gutahura imikoreshereze yrsquoibinyazina binyuranye

o Gukorsha neza ibinyazina binyuranye mu mwandiko




activities

Ibyigwa


Yamuritse ingero zifatika zigaragaza uburyo bwo gukemura amakimbirane mu

muryango

246 | P a g e



Gihamya Isuzuma


Inyandiko

Uwiga atahura amakosa ku mikoreshereze yibinyazina

Umukoro mu matsinda

Ibisubizo ku bibazo byanditse ku mikoreshereze yibinyazina

binyuranye


Yego Oya

IkitabwahoGukoresha neza ibinyazina binyuranye

Ibinyazina bitandukanye Nyereka Ngenera na Ngenga

Isesengura ku mikoreshereze yibinyazina bitandukanye

Imikoreshereze ikwiye yibinyazina binyuranye mu mwandiko

Umwanzuro


Yakoresheje ibinyazina binyuranye ku buryo bukwiye

247 | P a g e

Umusaruro wrsquoinyigisho 31 Gukoresha Ikinyarwanda kintyozan uwiga agaragaza ko yumva

umwandiko ku kamaro krsquoisuku nrsquoisukura abinyujije mu ngiro zitandukanye

Umwandiko ku nsanganyamatsiko ku isuku nrsquoisukura


Inyunguramagambo




Indangagaciro zo kubaha ubuzima

ingero zifatika zihamya akamaro krsquoisuku nrsquoisukura

Ihinamwandiko ku nsanganyamatsiko yrsquo isuku nrsquoisukura

o Gutega amatwi umwandiko ku isuku nrsquoisukura



o Gukoresha Ikinyarwanda kintyoza agaragaza indangagaciro yo kubaha ubuzima (Kubaha uburenganzira bwa muntu kwirinda ihohotera iryo ari ryo ryosekwiyitaho )



˗ Ibitabo bikubiyemo imyandiko yerekeye isuku nrsquoisukura

˗ Ibitabo byrsquoikibonezamvugo

˗ SEDE (CD) ˗ Disiketi ˗ Ikibaho ˗ Marikeri ˗ Murandasi ˗ Inkoranyamagambo ˗ Itangazo Mpuzamahanga

ryrsquouburenganzira bwa Muntu

˗ Itegeko Nshinga rya Repubulika yrsquou Rwanda

˗ Amafoto ku bikorwa byrsquoisuku nrsquoisukura

LU 3 Gukangurira abandi akamaro krsquoisuku nrsquoisukura no gukoresha ibinyazina binyuranye

3



2 Gusoma neza umwandiko yubahiriza utwatuzo nrsquoisesekaza 3 Gusubiza ibibazo ku mwandiko mu mvugo iboneye 4 Guhina no guhimba umwandiko akurikiranya neza ingingo 5 Kumurika ingero zifatika zihamya akamaro krsquoisuku nrsquoisukura 6 Gukoresha ibinyazina binyuranye ku buryo bukwiye

Amasaha 6


activities

Ibyigwa

248 | P a g e

Ihangamwandiko ku isuku nrsquoisukura


o Gukusanyiriza mu matsinda ibitekerezo ku isuku nrsquoisukura


o Kujya impaka ku ngaruka zrsquoumwanda



Gihamya Isuzuma


Inyandiko

Uwiga asubiza neza ibibazo ku mwandiko ku kamaro krsquoisuku

nrsquoisukura

Umukoro mu matsinda



Yego Oya





Insanganyamatsiko

Inyunguramagambo


Inshamake yrsquoumwandiko

Inshoza nrsquouturango byrsquoumwandiko



Umwanzuro


Uwiga yakoresheje Ikinyarwanda kintyoza agaragaza ko yumva umwandiko ku

kamaro krsquoisuku nrsquoisukura abinyujije mu ngiro zitandukanye

249 | P a g e

Umusaruro wrsquoinyigisho 32 Gusoma neza umwandiko yubahiriza utwatuzo nrsquoisesekaza

Umwandiko ku nsanganyamatsiko y isuku nrsquoisukura


o Kutarogoya usoma nta mpamvu

o Gusoma mu matsinda o Gusoma aranguruye agaragaza

isesekaza


˗ SEDE (CD) ˗ Disiketi ˗ Ikibaho ˗ Murandasi



Gihamya Isuzuma


Uwiga asoma neza ibibazo ku mwandiko ku kamaro krsquoisuku

nrsquoisukura

Umukoro mu matsinda


Yego Oya




Isesekaza

Utwatuzo

Umwanzuro




activities

Ibyigwa

250 | P a g e




Inyunguramagambo











o Gukoresha Ikinyarwanda kintyoza agaragaza indangagaciro yo kubaha ubuzima (kwiyitaho )





o Gukora inshamake yrsquoumwandiko mu mvugo











Yashubije neza ibibazo mu mvugo iboneye ku mwandiko


activities

Ibyigwa

251 | P a g e

Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya




Ikitabwaho 2Gusubiza neza ibibazo ku

Nyunguramagambo


Ngingo zrsquoumuco

Umwanzuro

Umusaruro wrsquoinyigisho 34 Guhina no guhimba umwandiko akurikiranya neza ingingo


activities

Ibyigwa

252 | P a g e



Inyunguramagambo





Ingero zifatika zihamya akamaro krsquoisuku nrsquoisukura






o Gukoresha Ikinyarwanda kintyoza agaragaza indangagaciro yo kubaha ubuzima (kwiyitaho)

o Gusoma mu matsinda bashaka

o -Ibisobanuro byrsquoamagambo akomeye

o -Ibisubizo byrsquoibibazo byo kumva umwandiko

o -Bamurika mu ruhame ibyavuye mu matsinda













Gihamya Isuzuma


Inyandiko

Uwiga ahina ahimba neza umwandiko ku kamaro krsquoisuku

nrsquoisukura

Umukoro mu matsinda

Ihinamwandinko nihangamwandiko



253 | P a g e


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco

Ingingo zrsquoamateka

Indangagaciro na kirazira

Umwanzuro

Umusaruro wrsquoinyigisho 35 Kumurika ingero zifatika zihamya akamaro krsquoisuku nrsquoisukura


Imurikamwandiko

o Gusoma no gusesengura umwaniko ku isuku nrsquoisukura

o Guhuza ibivugwa mu mwandiko nibindi byasomye mu zindi nyandiko


o Kumurika imyanzuro ku ngero zifatika zihamya akamaro krsquoisuku nrsquoisukura









Yamuritse ingero zifatika zihamya akamaro krsquoisuku nrsquoisukura


activities

Ibyigwa

254 | P a g e


Gihamya Isuzuma


Inyandiko

Uwiga ategura amurika neza umwandiko ku kamaro krsquoisuku

nrsquoisukura

Umukoro mu matsinda

Inyandiko yicyegeranyo ku kamaro kisuku nisukura


Yego Oya




Ikitabwaho 2Gusubizaneza ibibazo

Inyunguramagambo

insanganyamatsiko yrsquoumwandiko

Isano yumwandiko nibyasomwe ahandi

Ingingo zrsquoumuco namateka

Gukoresha neza umwanya wijambo

Kurasa ku ntego

Umwanzuro



Ibinyazina Ngenera ngenga Ndafuturandasigura Mpamagazi


o Gutahura imikoreshereze

yrsquoibinyazina binyuranye



˗ SEDE (CD) ˗ Disiketi ˗ Ikibaho ˗ Marikeri ˗ Murandasi ˗ Inkoranyamagambo ˗ Itangazo


activities

Ibyigwa

255 | P a g e

Mpuzamahanga ryrsquouburenganzira bwa Muntu





Gihamya Isuzuma


Inyandiko


bitandukanye

Uwiga akoresha neza ibinyazina bitandukanye

Umukoro mu matsinda



Yego Oya


Ibinyazina bitandukanye Ngenera ngenga Ndafuturandasigura na Mpamagazi



Umwanzuro



256 | P a g e

LU 4 Gukoresha Ikinyarwanda kintyoza agaragaza uburyo bunyuranye bwo gutunganya ubutaka no gukoresha ibinyazina binyuranye

4


1 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza ko yumva umwandiko ku mitunganyirize yrsquoubutaka abinyujije mu ngiro zitandukanye

2 Gusoma neza umwandiko yubahiriza utwatuzo nrsquoisesekaza 3 Gusubiza ibibazo ku mwandiko mu mvugo iboneye 4 Guhina no guhimba umwandiko akurikiranya neza ingingo 5 Kumurika ingero zifatika zihamya imitunganyirize iboneye


Amasaha 6

1 Umusaruro wrsquoinyigisho 41 Gukoresha Ikinyarwanda kintyoza uwiga agaragaza ko yumva

umwandiko ku mitunganyirize yrsquoubutaka abinyujije mu ngiro zitandukanye

Umwandiko ku nsanganyamatsiko yerekeye imitunganyirize yrsquoubutaka

ibimenyetso byrsquouteze amatwi atarogoya

Isesekaza nlsquoutwatuzo

Inyunguramagambo


Indangangakiro na kirazira

Ingingo zrsquoamateka nrsquoumuco

Ingero zifatika zihamya imitunganyirize

Ihinamwandiko

o Gutega amatwi umwandiko ku mitunganyirize yrsquoubutaka

o Kutarogoya ufite ijambo nta mpamvu o Kuvumbura insanganyamatsiko

ivugwa mu mwandiko o Gukoresha Ikinyarwanda kintyoza

agaragaza indangagaciro yo gukorera mu mucyo



o Gukusanyiriza mu matsinda ibitekerezo ku mitunganyirize yrsquoubutaka

o Gukora ubushakshatsi ku bivugwa mu mwandiko

o Gukora inshamake yrsquoumwandiko mu

˗ Igitabo gikubiyemo imyandiko ku nsanganyamatsiko yo gutunganya ubutaka





˗ Amafoto ku bikorwa byrsquoimitunganyirizwe yrsquoubutaka


activities

Ibyigwa

257 | P a g e

mvugo

o Kujya impaka ku ngaruka zo kudacunga neza ubutaka




Gihamya Isuzuma


Inyandiko

Uwiga ateze amatwi umwandiko ku gufata neza ubutaka

Umukoro mu matsinda



Yego Oya






Insanganyamatsiko

Inyunguramagambo


Inshamake ku mwandiko



Umwanzuro



mitunganyirize yrsquoubutaka abinyujije mu ngiro zitandukanye

258 | P a g e



Ibimenyetso byrsquouteze amatwi atarogoya

o Gusoma bucece o Gusoma mu matsinda o Gusoma bakuranwa o Gusoma aranguruye

agaragaza isesekaza o Gutega amatwi umwandiko

ku gufata neza ubutaka o Kutarogoya ufite ijambo nta

mpamvu









Gihamya Isuzuma


Uwiga asoma neza umwandiko ku gufata neza ubutaka

Umukoro mu matsinda


Yego Oya





activities

Ibyigwa

259 | P a g e



Utwatuzo nisesekaza

Umwanzuro





Inyunguramagambo




Ingero zifatika zihamya imitunganyirize yubutaka ikwiye

Ihimbamwandiko





o Gukora ubushakashatsi ku bindi bivugwa kuri iyi ngingo














activities

Ibyigwa

260 | P a g e


Gihamya Isuzuma


Inyandiko

Uwiga asubiza neza ibibazo ku mwandiko ku gufata neza

ubutaka

Umukoro mu matsinda

Ibisubizo ku bibazo byanditse ku gufata neza ubutaka


Yego Oya




Utwatuzo nisesekaza


Nyunguramagambo


Ngingo zrsquoumuco

Ngingo zrsquoamateka

Ndangagaciro na kirazira

Umwanzuro



activities

Ibyigwa


Yashubije neza ibibazo ku mwandiko mu mvugo ikwiye

261 | P a g e


Ihinamwandiko

Ihimbamwandiko




o Guhimba umwandiko ku mitunganyirize ikwiye yubutaka









Gihamya Isuzuma


Inyandiko

Uwiga ahina ahimba umwandiko ku gufata neza ubutaka

Umukoro mu matsinda

Ihinamwandiko nihangamwandiko


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



262 | P a g e



Umwanzuro

Umusaruro wrsquoinyigisho 45 Kumurika ingero zifatika zihamya imitunganyirize iboneye

yrsquoubutaka




Inyunguramagambo





Ihimbamwandiko




o Gukoresha Ikinyarwanda kintyoza agaragaza indangagaciro yo gukorera mu mucyo















activities

Ibyigwa

263 | P a g e


Gihamya Isuzuma


Inyandiko

Uwiga ategura amurika ingero zo gufata neza ubutaka

Umukoro mu matsinda

Inyandiko yicyegeranyo ku gufata neza ubutaka


Yego Oya




Utwatuzo nisesekaza


Inyunguramagambo





Kurasa ku ntego

Umwanzuro





˗ Ibitabo


activities

Ibyigwa


Yamuritse ingero zifatika zihamya imitunganyirize iboneye yrsquoubutaka

264 | P a g e

Ikinyazina

Mbaza

Mboneranteko

Nyamubaro



byrsquoikibonezamvugo ˗ SEDE (CD) ˗ Disiketi ˗ Ikibaho ˗ Marikeri ˗ Murandasi ˗ Inkoranyamagambo ˗ Itangazo Mpuzamahanga






Gihamya Isuzuma


Inyandiko

Uwiga atahuraakosora amakosa ku mikoreshereze yibinyazina

binyuranye

Umukoro mu matsinda



Ibinyazina bitandukanye Mbaza Mboneranteko na Nyamubaro




Yego Oya



265 | P a g e

LU 5 Gukoresha neza uburyo bunyuranye bw rsquo ubwumvane no kwandika yubahiriza imyandikire yrsquoIkinyarwanda

5



2 Gusoma neza ikinamico yubahiriza uturango twayo 3 Gusubiza ibibazo ku ikinamico mu mvugo iboneye 4 Guhimba no gukina ikinamico ahuza imvugo nrsquoingiro 5 Gukoresha neza inzego zrsquoururimi 6 Kubahiriza imyandikire yrsquoamazina bwite

Amasaha 6


ikinamico ku nsanganyamatsiko yerekeye ubwumvane mu ngiro zitandukanye

Ikinamico ku nsanganyamatsiko yerekeye ubwumvane


Inyunguramagambo ku ngeri yrsquoikinamico


Udukino ku nsanganyamatsiko ishingiye ku bwumvane


o Gutega amatwi ikinamico ku nsanganyamatsiko yerekeye ubwumvane

o Kutarogoya ufite ijambo nta mpamvu o Gusubiza ibibazo byo kumva ikinamico

nrsquoinyunguramagambo o Kuvumbura insanganyamatsiko ivugwa mu

ikinamico o Gusoma bucece ikinamico o Gusoma bakuramwa baranguruye bigana

abakinankuru o Gukorera mu matsinda bungurana

ibitekerezo ku nsanganyamatsiko ivugwa mu ikinamico

o Guhimba no gukina udukino ku nsanganyamatsiko ishingiye ku bwumvane

o Kujya impaka ku kamaro k imvugo ziboneye

˗ Ibitabo bikubiyemo imyandiko yerekeyeubwumvane


˗ SEDE (CD) ˗ Disiketi ˗ Ikibaho ˗ Marikeri ˗ Murandasi ˗ Inkoranyamagambo ˗ Amabwiriza ya Minisitiri

N0 0012014 yo ku wa 08102014 agenga imyandikire yrsquoIkinyarwanda nkrsquouko yasohotse mu Igazeti ya Leta N0 41 bis yo ku wa 13102014



activities

Ibyigwa

266 | P a g e


Gihamya Isuzuma


Inyandiko

Uwiga asubiza neza ibibazo ku ikinamico yerekeye ubwumvane

Umukoro mu matsinda

Ibisubizo ku bibazo byanditse ku icinamico


Yego Oya

Ikitabwaho 1 Gutega amatwi no gukurikira neza ikinamico





Insanganyamatsiko

Inyunguramagambo


Inshamake y ikinamico

Inshoza nrsquouturango byrsquo ikinamico


Umwanzuro

Umusaruro wrsquoinyigisho 52 Gusoma neza ikinamico yubahiriza uturango twayo


activities

Ibyigwa


Uwiga yakoresheje Ikinyarwanda kintyoza agaragaza ko yumva mu ngiro

zitandukanye ikinamico ku nsanganyamatsiko yerekeye ubwumvane

267 | P a g e




o Gutega amatwi ikinamico ku

nsanganyamatsiko yerekeye ubwumvane


o Gusoma bucece ikinamico

o Gusoma bakuramwa baranguruye bigana abakinankuru







Gihamya Isuzuma


Uwiga asoma neza ikinamico ku nsanganyamatsiko yerekeye

ubwumvane

Umukoro mu matsinda


Yego Oya

Ikitabwaho Gusoma neza ikinamico



Utwatuzo nisesekaza

Umwanzuro


Yasomye neza ikinamico yubahiriza uturango twayo

268 | P a g e

Umusaruro wrsquoinyigisho 53 Gusubiza ibibazo ku ikinamico mu mvugo iboneye









o Gusubiza ibibazo byo kumva ikinamico nrsquoinyunguramagambo

o Kuvumbura insanganyamatsiko ivugwa mu ikinamico

o Gusoma bucece ikinamico o Gusoma bakuramwa

baranguruye bigana abakinankuru

o Gukorera mu matsinda bungurana ibitekerezo ku nsanganyamatsiko ivugwa mu ikinamico







Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda

Ibisubizo ku bibazo byanditse ku ikinamico yerekeye ubwumvane


Yashubije neza ibibazo mu mvugo ikwiye ku ikinamico


activities

Ibyigwa

269 | P a g e


Yego Oya

Ikitabwaho 1Gutega amatwi no kumva neza ku ikinamico



Utwatuzo nisesekaza


Nyunguramagambo

Nsanganyamatsiko yrsquo ikinamico

Ngingo zrsquoumuco



Umwanzuro

Umusaruro wrsquoinyigisho 54 Guhimba no gukina ikinamico ahuza imvugo nrsquoingiro














o Guhimba no gukina udukino ku nsanganyamatsiko






activities

Ibyigwa

270 | P a g e

ishingiye ku bwumvane



Gihamya Isuzuma


Inyandiko

Uwiga ahimba akina neza ikinamico ku nsanganyamatsiko

yubwumvane

Umukoro mu matsinda

Ikinamico yanditswe


Yego Oya

Ikitabwaho Guhimba no gukina neza ikinamico

Inyunguramagambo

Insanganyamatsiko yrsquoikinamico

Ingingo zrsquoumuco



Utwatuzo nisesekaza

Ibyiyumviro byabakinankuru

Umwanzuro

Umusaruro wrsquoinyigisho 55 Gukoresha neza inzego zrsquoururimi



o Kutarogoya ufite ijambo nta


˗ Ibitabo


activities

Ibyigwa


Yahimbye anakina ikinamico ahuza imvugo nrsquoingiro

271 | P a g e






Inzego zrsquoururimi Imvugo ikocamye Imvugo isanzwe Imvugo ihanitse

mpamvu o Gusubiza ibibazo byo kumva

ikinamico nrsquoinyunguramagambo






o Kujya impaka ku mvugo ziboneye

byrsquoikibonezamvugo ˗ SEDE (CD) ˗ Disiketi ˗ Ikibaho ˗ Marikeri ˗ Murandasi ˗ Inkoranyamagambo ˗ Amabwiriza ya Minisitiri




Gihamya Isuzuma


Inyandiko

Uwiga atahura akosora amakosa ku mikoreshereze yinzego

zururimi

Umukoro mu matsinda

Ibisubizo ku bibazo byanditse ku mikoreshereze yinzego

zururimi


Yego Oya

Ikitabwaho 1 Gusoma neza no gukurikira ikinamico



Isesekaza nutwatuzo

Ikitabwaho 1 Gukoresha neza inzego zururimi zitandukanye


Yakoresheje neza inzego zrsquoururimi

272 | P a g e

Inzego zitandukanye zrsquoururimi

Imikoreshereze ikwiye yinzego zururimi

Umwanzuro

Umusaruro wrsquoinyigisho 56 Kubahiriza imyandikire yrsquoamazina bwite


Amazina bwite yrsquoahantu afite indomo yrsquoabantu arenze rimwe yrsquoabantu nrsquoahantu yrsquoamavamahanga yrsquoidini yari asanzweho









o Kujya impaka ku kamaro kimyandikire ikwiye yamazina bwite

o Gutahura no gukosora amakosa mu myandikire yrsquoamazina bwite







activities

Ibyigwa

273 | P a g e


Gihamya Isuzuma


Inyandiko

Uwiga atahura akosora imyandikire yamazina bwite

Umukoro mu matsinda

Ibisubizo ku bibazo byanditse ku myandikiye ikwiye yamazina

bwite


Yego Oya

Ikitabwaho Kubahiriza imyandikire

yamazina bwite yrsquoahantu afite indomo

yamazina bwite yrsquoabantu arenze rimwe

yamazina bwite yrsquoabantu nrsquoahantu

yamazina bwite yrsquoamavamahanga

yamazina bwite yrsquoidini yari asanzweho

Umwanzuro


Yubahirije imyandikire yrsquoamazina bwite

274 | P a g e

Ibitabo nrsquoinyandiko byifashishijwe

1 BIZIMANA S KAYUMBA C (2011) Inkoranya yrsquoIkinyarwanda mu Kinyarwanda IRST 2egraveme Edition

2 BIZIMANA S RWABUKUMBA G (2011) Inkoranya yrsquoIkinyarwanda mu Kinyarwanda IRST 1egravere Edition

3 CHARMEAUX E (1975) La lecture agrave lrsquoeacutecole Ceacutedix Paris 4 CONFEacuteRENCE DES MINISTRES DE LrsquoEDUCATION DES ETATS DrsquoEXPRESSION FRANCcedilAISE (1986)

Promotion et inteacutegration des langues nationales dans les systegravemes eacuteducatifs Librairie Honoreacute Champion Paris

5 COUPEZ A (1961) Grammaire Rwanda Simplifieacutee Usumbura 6 Dictionnaire Rwandais-Franccedilais Edition abreacutegeacutee et adapteacutee par Ireacuteneacutee JACOB 7 FOUNTAIN PUBLISHERS (2011) Ikinyarwanda Igitabo cyrsquoumunyeshuri Umwaka wa 4 Fountain

Publishers Kigali 8 FOUNTAIN PUBLISHERS (2011) Ikinyarwanda Igitabo cyrsquoumwarimu Umwaka wa 5 Fountain


Publishers Kigali 10 GAGNEacute G PAGEacute M na ARRAB E (2002) Didactique des langues maternelles Questions

actuelles dans diffeacuterentes reacutegions du monde De Boeck Universiteacutegions du monde De Boeck Universiteacute Bruxelles

11 GASIMBA FX (2004) Inganzo yrsquoUbwanditsi Prix Kadima 12 INTEKO NYARWANDA YrsquoURURIMI NrsquoUMUCO (RALC) (2013) Indangagaciro zrsquoUmuco wrsquou Rwanda

Imfashanyigisho ibanza Kigali Rwanda 13 KAGIRANEZA Z (1989) Igitaramo ku mateka yrsquou Rwanda MINESUPRESS 14 MINISTERI YrsquoAMASHURI ABANZA NrsquoAYISUMBUYE (1986) Ikinyarwanda Ikibonezamvugo cyo mu

Cyiciro cya Gatatu Kigali 15 UNIVERSITY OF RWANDACOLLEGE OF EDUCATION (2014) Umusogongero ku Buvanganzo

Nyarwanda Kigali 16 VANHOVE J (1941) Essai de Droit Coutumier du Ruanda Bruxelles Librairie Falk fils

275 | P a g e

C C M I W 5 0 1 - ICT AT WORKPLACE

CCMIW501 Use ICT at workplace


Credits 3 30

Sector All

Sub-sector All


Purpose statement

This course focuses on providing skills experience and confidence for those learners who struggle to

make the most of technology to demonstrate creative thinking problem solving and knowledge

construction It focuses on completing workplace tasks such as researching and creating documents

with text graphics and numerical information using commonly used tools such as Microsoft Office ndash

(Word Excel and PowerPoint) Email The Internet

Learners gain ability to appropriately select and responsibly use ICT to be able to Problem-solve

Communicate and collaborate Locate use and synthesize information found using technology and

Develop skills necessary to function in this century

276 | P a g e


Not applicable







1 Prepare document Layout 11 Proper set up of a grid structure 12 Proper arrangement of text zones and non-textual

ones in their correct reading order 13 Proper use of special effects

2 Apply basic computer operations 21 Appropriate Conversion Export and Import of files 22 Appropriate use of storage media 23 Appropriate application of Printer settings 24 Appropriate connect computer to the network

3 Manage data 31 Proper management of data types 32 Proper application of data validation 33 Adequate application of Logical functions 34 Adequate performance of data analysis duplication

removal and Conditional formatting 35 Appropriate application of data protection

277 | P a g e

LU 1Prepare document Layout

1

Learning Outcomes

1 Set up a grid structure 2 Arrange text zones and non-textual ones 3 Use special effects

10 Hours

Learning Outcome11Set up a grid structure

o Usage of basic grid structures for page layout (Deciding on the number and size of columns and gutters (gaps between columns))

o Use asymmetrical grids to

add interest to your design

o Work with margins row and column gaps (Placement of intentional whitespace)

o Usage of mixed grids

o Practical exercise on designing a cover page of a given document

Computer Applications Trainer manual Flipcharts Markers Flipcharts stand Computer Lab Sample of journal



278 | P a g e




Written evidence

Oral evidence


Multiple choice Ticking True or false questions Matching Sentence completion Open ended questions Expose (presentation)

Checklist Score

Yes No

Indicator Basic grid structures for page layout a are well identified

Indicator Asymmetrical grids is well detected

IndicatorWorking with marginsare well described

Observation


Proper set up of a grid structure

279 | P a g e

Learning Outcome 12Arrange text zones and non-textual ones

o Work with Styles (Headings Title and Subtitles) chapter or section titles or headlines and subheads

o Size and position of images and figures and work with image captions

o Pull quotes and nut graphs which might be added out of course or to make a short story fit the layout

o Box outs and sidebars which present information as asides from the main text flow

o Page headers and page footers the contents of which are usually uniform across content pages

o Table of contents o Notes like footnotes and end

notes bibliography

o Practical exercise on editing and arrange a given document






Written evidence

Oral evidence


Multiple choice Ticking True or false question Matching Sentence completion Open ended questions


Proper arrangement of text zones and non-textual ones in their correct reading

order


280 | P a g e


Checklist Score

Yes No

IndicatorWork with Stylesare well identified

Indicator Size and position of images is well detected

IndicatorPull quotes and nut graphs is well detected

Indicator Box outs and sidebars are well identified

Indicator Page headers are well described

Observation

Learning Outcome 13 Use special effects

o Methods of overlaying text on an image for readability

Position the Text Appropriately

Increase the Contrast Use a Transparent

o Practical exercise on adding special effects in a given document

Computer Applications Trainer manual Flipcharts Markers Flipcharts stand


281 | P a g e

Overlay Drop Shadow

o Runaround and intrusions or bleeding an image over the page margin

Computer Lab Sample of journal





Written evidence


Multiple choice Ticking True or false question Matching Sentence completion Open ended questions Expose (presentation)

Checklist Score

Yes No

Indicator Methods of overlaying text on an image are well identified

Insert text appropriately

Increase the contrast

Use a transparent overlay

Drop shadow


Proper use of special effects

282 | P a g e

Indicator Runaround and intrusionsis well detected

Observation

283 | P a g e

LU 2 Apply basic computer operations

2

Learning Outcomes

4 Import Export and Convert Data Files 5 Use storage media 6 Apply printer settings 7 Connect computer to the network

10 Hours

Learning Outcome 21Import Export and Convert Data Files

o Variety of different file formats Formats Typical Extension

o Data Import techniques o Data Export techniques o Compress a file o File Conversion

o Individual work o Scenario based activities o Brainstorming on data types o Appropriate Conversion

Export and Import of files o Appropriate use of storage

media o Appropriate application of

Printer settings o Connect Computer to the

network

Projector White Board Computer Lab





Appropriate Conversion Export and Import of files


284 | P a g e


Written evidence

Oral evidence


Written evidence Multiple choice Ticking True or false question Matching Sentence completion Open ended questions

Checklist Score

Yes No

IndicatorVariety of different are well identified

Formats

Typical Extension

Indicator Data Import techniquesis well detected

IndicatorData Export techniquesare well described

Indicator Compress a fileare well identified

Indicator File Conversionare well described

Observation

285 | P a g e

Learning Outcome 22Use of storage media

o Different types of storage (off-lineOn-line storage) ExternalRemovable Hard Drive Solid State Drive (SSD) Network Attached Storage (NAS) USB Thumb Drive Or Flash Drive Optical Drive (CD DVD discs) Cloud Storage

o Storage capacity Description of units of data

o Disk formatting Partitioning Erase data

o Brainstorming on storage types

o Practical exercises on disk formatting

Projector White Board Computer Lab Storage devices





Written evidence

Oral evidence




Appropriate use of storage media


286 | P a g e

Checklist Score

Yes No

IndicatorDifferent types of storageare well identified

External removable hard drive

Solid state drive

Network attached storage

USB thumb drive

Cloud storage

Optical drive

IndicatorStorage capacityis well detected

Unit of data

IndicatorDisk formattingare well described

Partitioning

Erase data

Observation

Learning Outcome 23Apply printer settings

Page setup Print preview Print dialog box

Selecting printer name Printer options Printing one or more

copies Printing in blackwhite

or color Print page ranges

o Exercises on printing one or more copies of a colored document in black and white

o Printing in landscape portrait different pages

Computer Lab With Current Word processing Package installed in each computer

Printer Projector



Appropriate application of Printer settings


287 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No

Indicator Page setupare well identified

Print preview

Print dialog box

IndicatorSelecting printer nameis well detected

Printer options

Printing one or more copies

Printing in blackwhite or color


Observation

Learning Outcome 24 Connect computer to the network


288 | P a g e

Common types of area networks based on size Personal area network

or PAN Local area network or

LAN Metropolitan area

network or MAN Wide area network or

WAN Wireless Local Area

Network or WLAN

Common types of area networks based on main purpose Storage area network

or SAN Enterprise private

network or EPN Virtual private

network or VPN

Connect to the internet

Fixed internet Mobile internet

o Exercises on connect computer to the internet

o

Computer Lab With Internet

Projector





Written evidence

Oral evidence




Appropriate connect computer to the network

289 | P a g e

Checklist Score

Yes No

IndicatorCommon types of area networks based are well identified

Personal area network or PAN

Local area network or LAN

Metropolitan area network

Wide area network or WAN

Wireless Local Area Network or WLAN

IndicatorCommon types of area networks based on main purposeis well detected

Storage area network or SAN

Enterprise private network or EPN

Virtual private network or VPN

Indicator connect to the internetare well described

Fixed internet

Mobile internet

Observation

290 | P a g e

LU 3 Manage data

3

Learning Outcomes

1 Manage data types 2 Apply data validation 3 Apply logical functions 4 Analyse data 5 Apply data protection

10 Hours

Learning Outcome 31 Manage data types

o Description of data types Data type (Byte integer long

single double currency decimal string Boolean date object variant)

Length Description

o Techniques of entering data types in cells and their default formats

o Labels to describe pieces of information o Values (Raw numbers or dates) o Formulas to perform calculations

o Brainstorming on data types o

Computer Lab Projector





Proper management of data types


291 | P a g e


Written evidence

Oral evidence



Checklist Score

Yes No

Indicator Description of data are well identified

Data type

Length

Description

Indicator Techniques of entering is well detected

data types in cell

default formats

Indicator Labels to describe are well described

Indicator Valuesis well detected

Indicator Formulas to perform are well described

Observation

Learning Outcome 32Apply data validation


292 | P a g e

Create validation rules (Entries allowed in the cell prompt message and Warning alerts)

SearchFind Replace

Deleting a range of text

The undo command

Spelling and grammar

Synonyms

o Practical exercises on data validation based on calculation in another cell

o






Written evidence

Oral evidence



Checklist Score

Yes No

IndicatorCreate validation are well identified

Indicator SearchFind is well detected

Indicator Deleting a range of textare well described


Proper application of data validation

293 | P a g e

Observation

Learning Outcome 33Apply logical functions

o Logical function overview (AND OR XOR and NOT)

o Between condition (IF function)

o Practical exercises on use of logical operators and construct more elaborate logical tests to perform more complex calculations and more powerful data analysis

Computer lab Projector





Written evidence

Oral evidence




Adequate application of Logical functions


294 | P a g e

Checklist Score

Yes No

IndicatorLogical function overview are well identified

AND

OR

NOT

XOR

IndicatorBetween condition is well detected

IF function

Observation

Learning Outcome 34Analyse data

o Create different types of charts

o Table style and application of conditional formatting

o Duplication removal

o Perform practical exercises on data analysis

o compile activities reports




Adequate performance of data analysis duplication removal and Conditional

formatting


295 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No

IndicatorCreate different types of chartsare well identified

Line and column charts

Pie

Miniature graphs

Bar

IndicatorTable style is well detected

Application

conditional formatting

IndicatorDuplication removal are well described

Observation

296 | P a g e

Learning Outcome 35Apply data protection

o Data protection principles Fair and lawful Purposes Adequacy Accuracy Retention Rights Security

o Compile activities reports Computer lab Projector





Written evidence

Oral evidence



Checklist Score

Yes No

o IndicatorData protection principlesare well identified

Fair and lawful

Purposes

Adequacy

Accuracy

Retention


Appropriate application of data protection


297 | P a g e

Rights

Security

Observation

Reference books

1 httpmsdnmicrosoftcomen-uslibrarybb687869aspx Data type in Microsoft Excel

298 | P a g e

C C M U E 5 0 1 - UPPER INTERMEDIATE WORKPLACE ENGLISH

CCMUE501 Maintain professional conversation in upper-intermediate English


Credits 3 30

Sector All

Sub-sector All

Issue date January 2017

Purpose statement

This core module describes the skills knowledge and attitudes to be acquired for the traineersquos The trainee

will be able to Prepare and deliver speeches at different social and professional occasions Adaptation of

speech messages to a particular audience Ask questions to clarify extend and follow up ideas Produce

medium compositions on different trade-related subjects Identify and differentiate different business

documents Effective writing of different business documents Identify and use of writing styles read

different trade-related texts Apply reading techniques to selected trade-related texts Explain key

termswords in their context Answer reading comprehension questions precisely Analyze different trade-

related textsSummarize trade-related texts (in own words) identify differences between common English

accents Listen and respond to users of common English their accents Reporting information listened to from

different common accents Steps of speech preparation and delivery Important tips on speech delivery

Requirements to properly articulate information Analyse trade-related texts Summarise texts

299 | P a g e


Oral Basic English Communication Oral Basic English Communication Intermediate Workplace English Use intermediate English at the workplace







Communicate orally in social and

professional situations with ease

11 Acceptable preparation and delivery of speeches on different social and professional occasions

12 Audible and clear articulation of messages addressed to an audience using pronunciation segmental and Suprasegmental phonology

13 Asking relevant questions to clarify extend and follow up ideas according to question forms

Read correctly a range of materials

21 Adequate reading of different trade-related texts 22 Clear analysis of trade-related texts (identification

and description of characters events and settings as well as to express preferences by giving reasons)

23 Effective summary of key ideas in trade-related texts

24 Effective use of knowledge of eventsrsquo sequence to describe a situation when rephrasing information from the texts

Listen to audio messages with different

English accents to get the intended

message

31 Appropriate listening and responding to others 32 Clear identification of differences between

common English accents 33 Accurate reporting of information listened to in

different accents

Produce a variety of medium texts on

professional and general topics

41 Clear and detailed writing about a wide range of trade-related subjects

42 Effective differentiation of business documents (inventory memosletters handovers receipts minutes)

300 | P a g e

43 Appropriate writing of business documents 44 Appropriate use of writing style applicable to each

type of business document

301 | P a g e

LU 1 Communicate orally in social and professional situations with ease

1

Learning Outcomes

4 Prepare speeches for different social and professional occasions 5 Deliver speeches to an audience 6 Ask questions to clarify extend and follow up ideas according to

question forms

10 Hours

Learning Outcome 11 Prepare speeches for different social and professional occasions

Steps for speech preparation and delivery Step 1 Research and

Preparation Step 2 Writing Your

Speech Step 3 Practicing Step 4 Putting

Together Visual Aids Step 5 Handling the

QampA

Important tips for speech delivery

Dos and Donrsquots on speech delivery

Requirements to articulate message Pronunciation Speed Tone

Identification of categories of audience Familiar audience

o Brainstorming o Documentary research o Practical exercise o Presentation o Role plays

Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books


302 | P a g e

Non-familiar audience

Adaptation of the message to the audience





Written evidence


Writing practice

Task Write a 5 minutesrsquo speech on a topic of choice to be presented to

the class

Checklist Score

Yes No

Understanding steps for speech preparation

Language use

Observation

Learning Outcome 12 Deliver speeches to an audience



Acceptable preparation and delivery of speeches on different social and professional occasions

303 | P a g e



Speech Step 3 Practicing Step 4 Putting Together

Visual Aids Step 5 Handling the

QampA




Identification of categories of audience Familiar audience Non-familiar audience Adaptation of the

message to the audience


Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books





Oral evidence


Presentation Task

Deliver a 5 minutesrsquo speech on a topic of choice to the class


Audible and clear articulation of messages addressed to an audience using pronunciation segmental and Suprasegmental phonology

304 | P a g e

Checklist Score

Yes No


Language use

Tips for speech delivery

Observation

Learning Outcome 13 Ask questions to clarify extend and follow up ideas according to question

forms

Question forms YesNo questions Wh-questions Choice questions Hypothetical questions Embedded questions Leading questions

o Practical exercise o Presentation o Role plays o Group work

Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries





Oral evidence Discussions


Asking relevant questions to clarify extend and follow up ideas according to

question forms


305 | P a g e


Presentations

Task Answer at least 3 questions from the audience on your 5-minute speech

Checklist Score

Yes No

Question formulation

Understanding the audience

Message articulation

Observation

306 | P a g e

LU 2 Read correctly a range of materials

2

Learning Outcomes

8 Read different trade-related texts adequately 9 Analyse trade-related texts 10 Summarize key ideas in trade-related texts

5 Hours

Learning Outcome 21 Read different trade-related texts adequately

Types of texts Expository Narrative Descriptive Directive Argumentative

Application of reading techniques on selected texts

Reading for details Reading for specific

information

Explanation of key termswords in the text

Provision of answers to reading comprehension questions

o Brainstorming o Documentary research o Practical exercise o Group work o Presentation

- Flip charts - Whitechalk Board - Markers - Reference books - Stationeries - Projector - Lesson plan - Trainee manual



307 | P a g e




Written evidence

Oral evidence


Reading practice Presentations Matching

Multiple choice Task Using an appropriate reading strategy read the text provided to you

and answer its comprehension questions

Checklist Score

Yes No

Types of texts

Application of reading texts

Answering comprehension questions

Observation

Learning Outcome 22 Analyse trade-related texts

Identification and description Text Structure Purpose of the text Style

Technicality Illustration Prose or verse

Writerrsquos stance

o Practical exercise o Presentation o Roleplay o Group discussion

Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries



Adequate reading of different trade-related texts

308 | P a g e

Lesson plan

Trainee manual





Written evidence


Reading practice Presentations Multiple choice

Task Read the text provided by the teacher and explain its purpose

Checklist Score

Yes No

Types of texts



Identification of text purpose

Observation

Learning Outcome 2 3 Summarize key ideas in trade-related texts



Clear analysis of trade-related texts (identification and description of characters events and settings as well as to express preferences by giving reasons)

309 | P a g e

Steps to summarize Keep the most

important ideas Get rid of the less

important details Write in own

words

o Practical exercise o Presentation o Group work

- Whiteblackboard - Reference books - Markers - Flip charts - Paper - Stationeries - Trainee manual - Lesson plan





Written evidence

Oral evidence


Reading practice Writing practice Presentations

Task Summarize the text given by the teacher

Checklist Score

Yes No

Understanding of summary writing steps

Observation


Effective summary of key ideas in trade-related texts

310 | P a g e

LU 3 Listen to audio messages with different English accents to get the intended message

3

Learning Outcomes

6 Listen and respond to others correctly 7 Identify differences between common English accents clearly 8 Report information listened to in different accents accurately

10 Hours

Learning Outcome 31 Listen and respond to others correctly

Application of active listening strategies to different accents Listening for General information Listening for Specific information

Responding to different accents Responding through Interactions

Asking for clarification Expressing satisfaction

o Modelling o Practical exercise o Presentation o Role plays

Flip charts

Whitechalk Board

Audiovisual materials

Scenarios

Stationeries

Projector

Computer

Lesson plan

Trainee manual

Recordings



Appropriate listening and responding to others


311 | P a g e




Oral evidence


Listening practice Discussions True or false questions

Task Following your teacherrsquos instructions listen and respond to what you hear

Checklist Score

Yes No

Application of active listening strategies

Responding to audio messages

Observation

Learning Outcome 32 Identify differences between common English accents clearly

Introduction to English accents Defining an English accent Common English accents

Differences between American and British English Vowel Pronunciation Consonant pronunciation Rhotic accent Change of stress Changes in articulation

o Practical exercise o Drilling o Modeling o Presentation o Roleplay

- Scenarios - Whiteblackboard - Reference books - Markers - Flip charts - Stationeries - Audiovisual material - Recordings - Trainee manual - Lesson plan



312 | P a g e




Oral evidence


Listening practice Discussions True or false questions Note taking

Task Listen to two different recordings played by the teacher and identify

the differences between the accents of both speakers

Checklist Score

Yes No

Understanding of Differences between American and British accents

Observation

Learning Outcome 33 Report information listened to in different accents accurately

Types of listening Informative listening Discriminative listening Relationship listening Appreciative listening

Reporting information General information Specific information

o Practical exercise o Presentation o Drilling o Modelling

Scenarios Whiteblackb

oard Reference

books Markers Flip charts Audiovisual

materials



Clear identification of differences between common English accents

313 | P a g e

Recordings Stationeries





Written evidence

Oral evidence


Listening practice

Discussions

Presentations

Task

Listen and report to the information you hear from each recording

played to you by the teacher

Checklist Score

Yes No

Listening strategies


Types of listening

Reporting information accurately

Observation


Accurate reporting of information listened to in different accents

314 | P a g e

LU 4 Produce a variety of medium texts on professional and general topics

4

Learning Outcomes

4 Write about a wide range of trade-related subjects clearly 5 Differentiate business documents effectively 6 Write business documents perfectly 7 Use writing style applicable to each type of business document

5 Hours

Learning Outcome 41 Write about a wide range of trade-related subjects clearly

Varieties of writing Chronological writing Analytical writing Descriptive writing Compare and

contrast writing Evaluative writing Summary writing

The Writing processes Exploring and

planning Drafting Making global

revisions and revising sentences

Building effective paragraphs

o Brainstorming o Documentary research o Practical exercise o Group work




315 | P a g e




Written evidence

Performance

Writing practice Presentations

Task Write a short text analysing an important issue affecting your career

Checklist Score

Yes No

Understanding of varieties of writing

Writing processes

Observation

Learning Outcome 42 Differentiate business documents effectively

Identification and differentiation of business documents Business plans and Goals

Business proposals Concept notes

Accounting Documents Financial reports Financial statements Goods received note Purchase order Goods delivery note Requisition

o Practical exercise o Brainstorming o Presentation o Documentary

research o Group work o Roleplay

- Scenarios - Whiteblackboar

d - Reference books - Markers - Flip charts - Stationeries - Lesson plan - Trainee manual



Clear and detailed writing about a wide range of trade-related subjects

316 | P a g e

Customer service documents Business reports

Annual reports Term reports Quarterly report ActivityOperation

reports Operational documents

Contracts Business letters Memorandum of

Understanding





Written evidence

Oral

Performance

Writing practice Discussions Presentations Multiple choice Matching

Task

Name at least 4 different types of business documents and specify their differences

Checklist Score

Yes No

Identification of business documents

Awareness of characteristics of business documents

Observation


Effective differentiation of business documents (inventory memosletters handovers receipts minutes)

317 | P a g e

318 | P a g e

Learning Outcome 43 Write business documents perfectly

Steps to write business documents Identifying the

audience Identifying the

documentrsquos purpose Organizing your

writing Proofreading the

business document Editing the business

document

o Practical exercise o Documentary research o Presentation o Group work






Written evidence


Writing practice Presentation

Task Write a business of a project you would implements upon

graduation

Checklist Score

Yes No

Awareness of steps to write a business documents

Structure of business documents

Observation


Appropriate writing of business documents


319 | P a g e

Learning Outcome 44 Use writing style applicable to each type of business document

Tips to business writing style

Formatting a business document

o Practical writing exercises o Group work o Documentary research o Presentation

- Whiteblackboard - Reference books - Markers - Flip charts - Stationeries - Trainee manual - Lesson plan





Written evidence


Writing practice Presentation Matching

Task Using the appropriate writing style for each business document

write a memo and business letter on a topic of your choice

Checklist Score

Yes No

Application business document writing styles

Layout of business documents by type

Language use

Observation


Appropriate use of writing style applicable to each type of business document


320 | P a g e

Reference books

321 | P a g e

F O P E P 5 0 1 - MAKE EXTRUDED PRODUCTS

FOPEP501 Process roots and tubers into starch

RTQF Level 5 Learning hours

Credits 6 60

Sector Agriculture and Food Processing

Sub-sector Food Processing


Purpose statement

Extruded products processing is an important sub-sector of cereal processing industry and in Rwanda the demand of these products is high on the market Majority of extruded products are imported due to the lack of processing units as well as skilled employees in that field The competence intends to equip the learners with necessary skills to make extruded products such as spaghetti macaroni and noodles This module is for the learners who have successfully completed the food processing certificate IV The learner will be qualified to prepare the work area and equipment make spaghetti macaroni and noodles products The learner will also be able to create his own processing unit or work effectively in the extruded products processing industry with ability to manage limited resources

322 | P a g e


Not Application




of the learning unit By the end of the module the trainee will be able to


1 Prepare the dough 11 Proper selection of the flour according to the

specifications

12 Proper preparation of the dough according to

the protocol

13 Proper checking of the quality of the dough

according to the parameters

2 Extrude the dough 21 Proper extrusion of the dough according to the

pasta specifications

22 Proper drying according to the standards

23 Proper cooling of the dried pasta according to

the requirements

24 Proper sizing and weighing according the

requirement

25 Proper checking of the quality according to the

parameters

3 Package the products 31 Proper selection of the packages for each

extruded products according to requirements

and guidelines

32 Proper labelling of the product according to the

standards and guidelines

33 Proper packaging according to the requirements

and guidelines

34 Proper storage according to the requirement

and guidelines

323 | P a g e

LU 1 Prepare the dough

1

Learning Outcomes

1 Select the flour 2 Preparer the dough 3 Check the quality of the dough

20 Hours

Learning Outcome 11 Select the flour

Types of flours (semolina wheat flour)

Flour quality parameters (texture shelf-life color and flavor)

Flour defects (physical microbiological and chemical defects)

o Oral presentation on selection of good flour

o Demonstration and Practical exercises of selection of good flour

o Group discussion on flour quality parameters and defects

o Field visits to dough processing units

- Flour types - Defected flours - Audio-visual aids

(DVDs pictures)

o Oral presentation on dough preparation Demonstration and

practical exercise on dough preparation techniques

Group discussion

dough preparation


324 | P a g e

conditions o Field visits to extruded

products processing units

Oral presentation on checking the quality of the dough

Demonstration and practical exercises on quality checking techniques

Group discussion on

purpose of evaluating quality of the dough and dough quality parameters

o Field visits to extruded products processing units


Assessor may collectamong the following evidences and make judgements on whether the



Written Evidence

Oral Evidence

Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay


Proper selection of the flour according to the specifications

325 | P a g e

Checklist Score

Yes No

Indicator Types of flour are well identified

semolina flour

Wheat flour

Rice flour

IndicatorFlour defects are well identified

Physical defects

Microbiological defects

Chemical defects

Indicator Flour quality parameters are well described

Bulk density

Water absorption capacity

Foaming and emulsifying

Apparent viscosity

Observation

Learning Outcome 12 Prepare the dough

Purpose of dough preparation

Dough preparation techniques Mixing Kneading Rinsing

Dough preparation conditions Ratio calculation Temperature time

o Oral presentation on dough preparation

o Demonstration and practical exercise on dough preparation techniques

o Group discussion dough preparation conditions


- Flour types

- Water

- Mixers

- Working table

- Mixing vat

- Audio-visual

aids (DVDs

pictures)

Manuals

o



326 | P a g e




Written Evidence


Checklist Score

Yes No

Indicatordough preparation techniques are well identified

mixing

kneading rinsing

Indicator dough preparation conditions are well identified

Ratio calculation

time

temperature

Observation

Learning Outcome 13Check the quality of the dough

Purpose of checking quality

Dough quality parameters Elastic Viscous properties

Methods and techniques of checking quality parameters

o Oral presentation on checking the quality of the dough

o Demonstration and practical exercises on quality checking techniques

- Testing room

- Oven

- Working

tables

- Knives



Proper preparation of the dough according to the protocol

327 | P a g e

Farinography Mixography chopping

o o Group discussion on







Written Evidence


Checklist Score

Yes No

IndicatorDough quality parameters are well described

Elastic

Viscous properties

IndicatorMethod of checking quality parameters are identified

Farinography

Mixography

chopping

Observation


Proper checking of the quality of the dough according to the parameters

328 | P a g e

LU 2 Extrude the dough

2

Learning Outcomes

1 Extrude the dough 2 Dry the pasta 3 Cool the driedpasta 4 Size and weigh the pasta 5 Check the quality

20 Hours

Learning Outcome 21 Extrude the dough

Key concept

Extrusion

Extruder

Forces the dough through

the die

Kneads the dough into a

homogeneous mass

Controls the rate of

production and

Influences the overall quality

of the finished product

Categorization of extruder based on

Method of operation

Cold Extruders and

Hot Extruders (Extrusion Cooking Method of construction

Single-or twin- screw extruders

The most commonly

used extruders are single

and twin-screw

Extruders with more than two screws have

o Oral presentation on

extrusion of the dough o Demonstration and

Practical exercises on extrusion techniques

o Group discussion on extrusion conditions

o Field visits to food extruded product factory

- Dough - Extruders

(Molders) macaroni spaghetti noodles

- Audio-visual aids (DVDs pictures)

Resources Learning activities

Content

329 | P a g e

been used in the plastics industry but not in food processing

Purpose of extrusion of the dough - Types of extruded products

macaroni spaghetti noodles etc

Extrusion methods and techniques

Extrusion conditions

Unit operations in Extrusion Mixing Extruding Drying packaging

Formative Assessment21




Written Evidence

Oral Evidence


Checklist Score

Yes No

Indicatorunit operations in extrusion are well described

Mixing

extruding

drying

packaging

IndicatorTypes of extruded products are well identified


Proper extrusion of the dough according to the pasta specifications

330 | P a g e

Spaghetti

Noodles

Indicator operation methods of extruder is identified

Cold extruder

Hot extruder

Observation

Learning Outcome 22 Dry the pasta

Purpose of pasta drying to lower the moisture content of

the pasta from approximately 31

percent to 12 to 13

So the finished product will be

hard retain its shape and store

without spoiling

Pasta drying techniques ( hot air oven drying tunnel oven drying)

Pasta drying conditions Drying temperature Relative humidity

o Oral presentation on Pasta drying

o Demonstration and practical exercise on Pasta drying process

o Group discussion drying pasta conditions


- Dryers - Pasta - Good

water - Working

table - Manuals



Proper drying according to the standards


331 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No

IndicatorPurpose of pasta drying are well described

Store without spoilage

Shelf-life

Decrease moisture content

IndicatorPasta drying techniques are well choised

Hot air oven drying

Tunnel oven drying

Indicator pasta drying conditions are well identified

Tunnel oven drying


Temperature

time

Observation

Learning Outcome 23Cool the dried pasta

o Purpose of cooling dried pasta o Dried pasta cooling conditions

Time

o Dried pasta cooling methods and techniques

Cold water Ice water Olive oil

o Oral presentation dried pasta cooling

o Demonstration and Practical exercises dried pasta cooling techniques

o o Group discussion on dried

pasta cooling conditions o Field visits to food extruded

product factory

- Dried pasta - Coolers - Working tables


332 | P a g e





Written evidence


Checklist Score

Yes No

IndicatorDried pasta cooling methods and techniques are well described

Ice water

Olive oil

water

IndicatorDried pasta cooling conditions are identified

Cooling Time

Cooling procedure

Types of dried pasta

Flavor preservation

Observation

Learning Outcome 24 size and weighing pasta



Proper cooling of the dried pasta according to the requirements

333 | P a g e

o Purpose of sizing and weighing cooled pasta

o Sizing and weighing techniques Dried pasta Filled pasta Fresh pasta

o Oral presentation on sizing and weighing of cooled pasta

o Demonstration and practical exercises on sizing and weighing of cooled pasta

o Group discussion onSizing and weighing techniques


- Cooled pasta - Weighing balance - Cutters - Working tables





Written Evidence


Checklist Score

Yes No

Indicatorsizing and weighing are well described

scale

Hands

Measuring cups

Indicator Equipments of sizing are identified

Cutting blade

die

screw

Observation

Learning Outcome 25Check the quality


Proper sizing and weighing according the requirement

334 | P a g e

o Purpose of checking pasta quality o Pasta quality parameters

Type of place of origin the durum wheat from which the flour is produced

Characteristicsof the flour Manufacturing processes of

kneading drawing and drying Possible addede ingredients Hygiene of preservation

o Techniques of checking quality parameters

o

o Oral presentation on pasta quality checking

o Demonstration and practical exercises on pasta quality checking techniques

o o Group discussion on the

purpose of checking quality of the pasta and pasta quality parameters

- Pasta - Weighing

balance - Oven





Written Evidence


Checklist Score

Yes No

Indicator Pasta quality parameters are well cheked

Characteristic of flour

Origin of flour

Manufacturing process

Hygiene preservation

color

firmness during cooking

texture

IndicatorTechniques of checking quality parameters are described


Proper checking of the quality according to the parameters


335 | P a g e

Preservation techniques

No contamination

Drying temperature

Cooling temperature

Observation

336 | P a g e

LU 3 Package the pasta

3

Learning Outcomes

1 Select packages 2 Package and label the Product 3 Store the Product

20 Hours

Learning Outcome 31 Select packages

Types of packaging( depends on the type of product and its use) Flow-wrap

pillow type flexible packaging

Flow ndashwrap stand-uo self supporting bottom flexible packaging

Rigid cardboard pakaging

Specification of packages

Selection of the package based on productsrequire

o Oral presentation on selection of packages

o Viewing pictures of different types of packages

o Practical exercises on selection of packages based on the productsrequirement

o Group discussion on types of packages and selection of the package

o Field visits to roots and tubers processing factories

- Packages Paper-packages Polyethylene bags


337 | P a g e

ment

polyethylene bag

paper packages





Written Evidence


Checklist Score

Yes No

IndicatorPackaging material is well identified

Natural paper or recycled certified PEFC and FSC

Laminated paper or cellophane

Plastic bags

Indicator packaging requirements are well described

volume

weight

safety

biodegradable

acceptance for the packed product and for the consumer

Observation


Proper selection of the packages for each extruded products according to

requirements and guidelines

338 | P a g e

Learning Outcome 32 Package and label the products

Purpose of packaging and labeling Physical protection Information transmission Marketing Convenience Barrier protection Security

Packaginglabeling specifications

Care and use of the product Recipes or suggestions Ingredients or nutritional

information Product guarantees Manufacturer name and

address Weight statements Sell by date and expiration

dates Warnings

Packaginglabeling techniques

Monitoring the packaginglabeling process

o Oral presentation on packaging and labelling process

o Demonstration Practical exercises on packaging and labelling techniques

o Group discussion on packaging and labeling specifications

o Field visits to Extruded product Factory

- Packaging

machine - Sealer - Packages - Labelling

machine - labels





Proper labelling of the product according to the standards and guidelines


Content

339 | P a g e


Written Evidence


Checklist Score

Yes No

Indicatorpurpose of pakaging and labelling are well described

Physical protection

Information transmission

Marketing

Indicatorpackaging specifications

Recipes or suggestions

Ingredients or nutritional information

Product guarantees

Manufacturer name and address

Weight statements

Observation

340 | P a g e

Summative Assessment

Integrated situation Resources

Simba super market is in need of 5kg of macaroni 2kgs of

spaghetti and 4kgs of noodles to sell during Christmas events The

procurement officer of Simba super market has contacted Isimbi

ltd Company specialised in making extruded products for supply of

the above quantities with the following conditions

5Kgs of Macaroni should be packed in a one kg

package and should be 10cm in length

All spaghetti should be cylindrical in shape and with

appropriate texture

Half of noodles should be packed in 05kgs by weight

and another half in 1kg packages of appropriate

quality

These products should be delivered to the

supermarket in 2days from the day of order

The production manager of Isimbi ltd Company has ordered the

extruded product maker to make the ordered products respecting

the conditions

341 | P a g e

Assessment Criterion 1 Safety Checklist Score

Yes No

Indicator Personal hygiene and protection are practiced

Respiratory protection

Eye protection

Hearing protection

Hand protection( gloves)

Indicator Work area is prepared (cleaned disenfected)

Types of cleaning products

Types of disenfectants

Procedures for cleaning

Indicator Materials utensils and equipments are cleaned and sterilized

Extruder

sealer

Mixers

driers

coolers

Dough scraper

oven

Indicator Hazards are well controlled

physical

chemical

biological

Observation

Assessment Criterion 2 Quality process Checklist Score

Yes No

Indicator Equipments are well selected

Tools and equipements are identified

Tools and equipments are cleaned

Indicator Flour is well selected and prepared

Type of flour

Flour defects

342 | P a g e

Folur quality parameters

Indicator Dough is well prepared

Preparation techniques

Preparation conditions

Indicator Dough is well extruded

Types of extruded products


Extrusion methods

Extrusion techniques

Observation

Assessment Criterion 3 Quality of product Checklist Score

Yes No

Indicator The size is respected

Sizing techniques

Sizing conditions

Indicator shape is respected

Shaping techniques

Grading techniques

Indicator Product packaging is appropriate

Packaging specifications

Packaging process

Packaging techniques

Observation

Assessment Criterion 4 Relevance Checklist Score

Yes No

Indicator Raw materials are well selected

343 | P a g e

Ingredients

Mixing process

Indicator Product packing is respected

boxes

cartons

coated bags

Reference books

1MedeniMaskan Aylin Altan (2011) Advances in Food Extrusion Technology Contemporary

food engineering series

2Robin Guy (2001) Extrusion Cooking Technologies and Applications Woodhead Publishing

3Ron Kill K Turnbull (2001) Pasta and Semolina Technology Wiley-Blackwell 1 edition

4CHESSARI CJ amp SELLEHEWA JN (2001) Effective control processing In extrusion

6 DEHGHAN-SHOAR Z HARDACRE AK amp BRENNAN CS (2010) The physico chemical

charecteristics of extruded snacks enriched with tomato lycopene Food chemistry vol123-no4

(december 2010) pp1117-1122 ISSN 0308-8146

7PARADISO V M SUMMO CTRANI A ampCAPONIO F (2008) An effort to improve the shelf

life of breakfast cereals using natural mixed tocopherols Journal of Cereal ScienceVol47 No2

(March 2008) pp322-330 ISSN 0733-5210

8 RYAN LTHONDRE P S amp HENRY C J K (2011) Oat-based breakfast cereals are a rich

source of polyphenols and high in antioxidant potential Journal of Food Composition and

Analysis Vol24 No7 (November 2011) pp929-934 ISSN 0889-1575

9 YAO N WHITE P ampALAVI S (2011) Impact of beta-glucan and other oat flour

10 components on physico-chemical and sensory properties of extruded oat cereals

International Journal of Food Science and Technology Vol46 No3 (March 2011) pp651-660

ISSN 0950- 5423

344 | P a g e

F O P C M 5 0 1 - CULTURE MEDIA FOR FOOD MICROORGANISM ANALYSIS

FOPCM501 Prepare culture media for food microorganism analysis


Credits 6 60




Purpose statement

The competence is one of the general competences that learner joining certificate v in Food processing

are supposed to cover It is designed to equip the learner with prerequisite knowledge on food

microorganism control At the end of the competence the learner will be able to At The competence

covers practical knowledge on

-Classify different types of microorganisms

- Perform microbial culture

-Measure of microorganisms in food

345 | P a g e


Not Application



Performance criteria describe the required performance needed to demonstrate achievement of the

learning unit By the end of the module the trainee will be able to


1 Classify different types of microorganisms

11 Proper identification of microorganisms according to

their structure

12 Appropriate description of microorganisms

reproduction according to their life style

13 Proper classification of microorganisms according to

their role and significance in natural environment

2 Perform microbial culture 21 Proper selection of culture media according to the

nature of microorganisms

22 Proper preparation of culture media according to the

treatment techniques

23 Proper performance of inoculation and incubation

according to the inoculation techniques

3 Prepare culture media 31 Proper identification of colonies according to the


32 Proper performing colony counting according to the

methods

33 Proper enumeration of microorganisms according to

the morphology strain and motility of microorganisms

4 Measure of microorganisms in food

41 Proper application of heat treatments

42 Proper application of refrigeration and freezing

43 Proper application of physical treatments

346 | P a g e

LU 1 Classify different types of microorganisms

1

Learning Outcomes

1 Identify different types of microorganisms 2 Classify different types of Spoilage and pathogenic microorganisms in

foods 3 Classify different types of useful microorganisms in foods

20 Hours

Learning Outcome 11 Identify types of microorganisms

Key concept Microbial organisms Gram stain Peptidoglycan Prokaryotic Flagella

Microorganisms are divided into several types Bacteria

Bacteria shapes Gram staining Aerobic Anaerobic Facultative anaerobes Heterotrophy or

autotrophy Saprophytes

Achaea Lack peptidoglycans Methanogens Halophiles Thermopiles Psychrophiles

o Oral presentation o Posters presentation DVD

of bacteria viruses and fungi

o Group discussion on microorganisms cells structure

o Observation of microorganisms cells in microscope

o Practical exercises on microorganisms cells structure

o Observation of different forms of microorganisms

o Audio-visual presentation

- PPE - Posters - Prepared slides - Pictures - Microscope - Immersion oil - Microorganisms - PPE - Light

Microscopes - Immersion oil - Colony reader - Colony counter - Internet

connection - Books - Posters - Documentary

films


347 | P a g e

Protozoa Algae Fungi

Mushroom Molds Yeasts Most are multicellular Their cell wall is

composed of chitin Viruses Multicellular animal

parasites ( helminthes )

Each type has a characteristic cellular composition morphology mean of locomotion and reproduction

Microorganisms or microbes are microscopic organisms that exist as unicellular multicellular or cell clusters

Microorganisms are beneficial in Producing oxygen Decomposing organic

material Providing nutrients for

plants And maintaining human

health But some can be

pathogenic and cause diseases in plants and humans





Proper identification of microorganisms according to their structure

348 | P a g e


Written evidence Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay

Checklist Score

Yes No

IndicatorTypes of microorganisms are well identified

Bacteria are identified

Fungi are identified

Achaea are identified

Protozoa are identified

Algae are identified

Viruses are identified

IndicatorWhere microorganisms are beneficial is well identified

Producing oxygen is identified

Decomposing organic material is identified

Providing nutrients for plants is identified

Maintaining human health is identified

Can be pathogenic and cause diseases in plants and humans is identified

IndicatorThe way microorganisms obtain energy is well identified

Using the energy of sunlight or chemical reactions is identified

Consuming other organisms is identified

Use different energy sources like hydrogen gas carbon dioxide and sulphur

Observation

Learning Outcome12 Describe microbiological reproduction


349 | P a g e

Cell division Vegetative division Reproductively cell division

Binary fission types of binary fission

irregular longitudinal transverse oblique

Fission of prokaryotes Fission of organelles

Asexual reproduction Bacterial conjugation Bacterial transformation Bacterial transduction

Sexual reproduction Gametes Chromosomes Meiosis Fertilization DNA replication Zygote formation Genetic recombination

o Pair share and pair work o Small or large group

discussion o Individual work o Documentary research o Presentation o Case studies scenarios o Brainstorming o Educational and Off-Site

Visit (laboratory) o Watch a video

- PPE - Light



films





Written


Checklist Score

Yes No

IndicatorCell division is described


Appropriate description of microorganism reproduction according to their life

style

350 | P a g e

Vegetative division is described

Reproductively cell division is described

IndicatorBinary fission is described

Fission of prokaryotes is described

Fission of organelles is described

Types of binary fission are identified (irregularlongitudinal transverse and oblique)



IndicatorAsexual reproduction is described

Bacterial conjugation is described

Bacterial transformation is described

Bacterial transduction is described

IndicatorSexual reproduction is described

Gametes are defined

Chromosomes are defined

Meiosis is defined

Fertilization is defined

DNA replication is defined

Zygote formation is defined

Genetic recombination is defined

Observation

Learning Outcome 13 Classify importance of microorganism

Industrial bacteria Food industrial bacteria Cosmetic industrial bacteria Pharmaceutical industrial

bacteria Construction materials

industrial bacteria

Agricultural bacteria Decomposition bacteria

Break down of organic matters

Humus Formation of soil structure Plant nutrient fixation Pest control and disease

prevention

o Oral presentation o Posters presentation DVD of

bacteria viruses and fungi o Observation of different forms

of microorganisms o Audio-visual presentation

- PPE - Light Microscopes - Immersion oil - Colony reader - Colony counter - Internet connection - Books - Posters - Documentary films


351 | P a g e

Environmental bacteria Metabolic processes

Nitrogen fixation Methane metabolism Sulfur metabolism

Regulating biogeochemical system






Checklist Score

Yes No

IndicatorIndustrial bacteria are well identified

Food industrial bacteria are identified

Cosmetic industrial bacteria are identified

Pharmaceutical bacteria are identified

Construction material bacteria are identified

IndicatorAgricultural bacteria are well identified

Decomposition of living things( break down of organic matters humus)

Formation of soil structure is described

Plant nutrient fixation is described

Pest control and disease prevention is described


IndicatorEnvironmental bacteria are well identified

Metabolic processes is described( nitrogen fixation methane metabolism and sulfur metabolism)


Observation


Proper classification of microorganisms according to their role and significance in

natural environment

352 | P a g e

353 | P a g e

LU 2 Perform microbial culture

2

Learning Outcomes

1 Select culture media 2 Prepare culture media 3 Perform inoculation and incubation

20 Hours

Learning Outcome 21 Select culture media

Classes of culture media Solid medium Semisolid medium Liquid medium

Culture media composition Synthetic medium Non synthetic medium

Application of culture media General purpose media basic

media Enriched medium (added

growth factors) Selective and enriched media Differential indicator medium

o Laboratory Visits o Field visits for sampling o Observation o Demonstration o Audio-visual presentation o Group discussion on

materials used in sampling o Laboratory Visits o Observation o Demonstration o Group discussion on

materials used in sterilization

- PPE - CottonCotton

swabs - Tissue forceps - Permanent markers - Applicator sticks - Para film paper - Disinfectants - Glass slides - Refrigerator - Bottles - Cool box - Kochrsquos steamer ndash for

sterilizing culture media

- Cotton wool - Bunsen burners - Aluminium foil - Stop clocks - Hot plates


354 | P a g e






Checklist Score

Yes No

IndicatorClasses of culture media are well identified

Solid medium is described

Semisolid medium is described

Liquid (broth) medium is described

IndicatorClasses of culture media based on composition

Synthetic medium is described

Non synthetic medium is described

IndicatorClasses of culture media based on purpose functional use application

General purpose media basic media is described

Enriched medium is described( added growth factors)

Selective and enrichment media is described

Differentialindicator medium is described

Observation

Learning Outcome 22 Prepare culture media



Proper selection of culture media according to the nature of microorganism

355 | P a g e

Culture media requirements

Ingredients requirement

Physical requirements

pH

Osmotic strength

Temperature

Presence or absence of oxygen

Prepare culture media

Materials for culture media

Culturemedia ingredients

Ingredients ratios

Mixing techniques

Culture media sterilization

Autoclave

Sterilization principles

Sterilization conditions

Sterilization precautions

o Observation o Demonstration o Group discussion on culture

media types


media for different microorganisms

o Practical exercises

- Culture media - Cupboards - Manuals - Petri dishes - Test tubes

glassware - Cotton wool - Balance - Bunsen burner - Inoculation loops - Stirrers - Hot plate - Water bath - Magnetic stirrer - ldquobaguette

magnetiquerdquo - Racks - Disinfectants - Culture media

ingredients





Written evidence


Product evidence

Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay TaskPrepare culture media

Checklist Score

Yes No


Proper preparation of culture media according to the treatment techniques

356 | P a g e

IndicatorMedia requirements are well identified

Ingredients requirement are identified

Physical requirement are identified( pHosmotic strength temperature and presence or absence of oxygen)

Preparation procedures are identified

Indicatorculture media is well prepared

Materials for culture media are prepared

Culture ingredients are considered

Ingredient ratios are considered

Mixing techniques are adopted

IndicatorMedia sterilization is well described

Autoclave is described

Sterilization principle is described

Sterilization conditions are described

Sterilization precautions are described


Observation

Learning Outcome 23 Perform innoculation and incubation processes


357 | P a g e

Inoculate plates Types of culture media

Standard plates count agar Potato dextrose agar Violet red bile agar

Inoculation techniques Inoculation conditions

Incubate inoculated plates Incubation conditions

Temperature Aerobic or anaerobic time

o Oral presentation on inoculation techniques and conditions

o Viewing of pictures DVDs of inoculation techniques

o Demonstration of inoculation techniques

o Practical exercises on inoculation techniques

o Group discussion on inoculation conditions

o Field visit to laboratories

- PPE - Samples - Culture media - Petri dishes with

sterile culture media

- Glassware - Bunsen burner - Racks - markers - Applicator sticks - Parafilm paper - Disinfectants - Inoculation loop





Written evidence


Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay TaskPerform innoculation and incubation processes

Checklist Score

Yes No

IndicatorPlates are well inoculated

Culture media types are identified (standard plate count agar potato dextrose agar violet red bile agar

Inoculation techniques are adopted

Inoculation conditions are maintained

IndicatorPlates are well incubated

Incubation conditions are maintained(temperature aerobicanaerobic time)

Observation


Proper performance of inoculation and incubation according to the inoculation

techniques

358 | P a g e

359 | P a g e

LU 3 Measure of microorganism in food

3

Learning Outcomes

1 Identify colonies 2 Perform colony counting 3 Enumerate microorganisms

20 Hours

Learning Outcome 31 Identify colonies

Colony characteristics Size Shapes

Circular Irregular Filamentous Rhizoid

Elevations Raised Convex Flat Umbonate Crateriform Purvinate

Margins Intire Undulate Filiform Curled Lobate

Color Pink Black

Consistency

o Oral presentation on colony growth evaluation

o Viewing of pictures DVDs of colonies

o Demonstration on colony evaluation and enumeration

o Practical exercises on colony counting

o Group discussion on counting techniques

- PPE - Petri dishes with

grown microorganisms


360 | P a g e

Mucoid Friable Firm Butyrous

Surface (glistening or dull)

Density Opaque Translucent Transparent






Checklist Score

Yes No

IndicatorColony characteristics are identified

Shape (circularirregularfilamentous and rhizoid)

Elevations (raised convexflatumbonatecrateriform and pulvinate

Margins (entire undulatefiliformcurled and lobate

Color (pink black)

Consistency(mucoidfriablefirmbutyrous)

Surface(glistening or dull)

Density(opaquetranslucent or transparent)

Observation


Proper identification of colonies according to the nature of microorganisms

361 | P a g e

Learning Outcome 32 Perform colony counting

Tools for counting colonies are identified Pen and click-counter Software for counting cfus Automated system (MATLAB) Alternative units (Most probable

number)

Manual counting Manual colony counter Colony counting procedures Colony counting conditions

Automated counting Describe automated colony counter Colony counting procedures Colony counting conditions








- Colony counter - Marker





Written evidence


Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay TaskCount colonies


Proper performing colonies counting according to the methods


362 | P a g e

Checklist Score

Yes No

IndicatorTools for counting colonies are identified

Pen and click-counter

Software for counting cfus( digital camera or webcam)

Automated system (MATLAB)

Alternative units (Most probable number MPN)

Indicatormanual colony counting is well performed

Manual colony counter is described

Colony counting procedures are provided

Colony counting conditions

Indicatorautomated colony counting is well performed

Automated colony counter is described



Observation

Learning Outcome 33Enumarate microorganisms

Microorganism morphology

Size Shape Arrangement

Smear preparation Materials are identified

Preparation steps are provided

Stain techniques Materials Steps

Use microscope Describe microscope Sampling method Examine the sample

o Oral presentation on microorganism morphology

o Demonstration on microorganism morphological identification

o Practical exercises on microorganism morphological identification

o Group discussion on microorganism morphology



- Glassware - Bunsen burner - Inoculation loop - Crystal violet - Iodine - Alcohol - Safranin - Distilled Water - Slides - Immersion oil - Light microscope



363 | P a g e




Written evidence


Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay TaskEnumerate microorganism

Checklist Score

Yes No

IndicatorMicroorganism morphology is well identified

Size

Shape

Arrangement

IndicatorSmear preparation is well performed

Materials are identified


Indicatorstain technique is well described


Steps are provided

IndicatorUse of microscope is well conducted

Microscope is described

Sampling methods are identified

Sample is examined

Observation


Proper enumeration of microorganism according to the morphologystaining and

motility of microorganism

364 | P a g e



Situation problem

There have been huge customers in Mucyo restaurant located in

MUHANGA District so that control of hygiene and sanitation has

been ignored Among the 100 customers 20 of them got stomach

problem after meal In order to facilitate the laboratory technician

to analyse the cause as an assistant technician in charge of food

hygiene and sanitation you are requested to

- Prepare 30 Petri dishes of solid culture medium for yeasts

and moulds analysis

- Prepare 50 Petri dishes of solid culture medium for total

bacteria count

- Prepare 80 test tubes of dilution solutions

You are requested to finish the above tasks within 5 hours


Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

365 | P a g e

Petri ditches

glassware

incubator

Indicator Lab hazards are controlled

Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No

Indicator Equipments materials and reagents are well selected

Tools and equipments are identified


Reagents are identified

Reagents are prepared

Indicator Samples are prepared (taken handled and prepared)

Particle size or mass of the sample is reduced

Type of sample to be collected is defined

Number of samples to be collected are desribed

Collection details( date and time of collection name of collector place of orgin)

Sample container materials properties are defined

Indicator Media are well inoculated and incubated




Indicator Colonies are enumerated and identified




Observation

366 | P a g e


Yes No

Indicator Plates are not contaminated

Types of plates

Sterilization of plates

Indicator Colonies are well grown

is described


Colony grow conditions

Indicator Microorganisms under microscope are clear

Staining techniques

Type of micoscope

Observation


Yes No

Indicator Results are well calculated and interpreted

Gram positive

Gram negative

Indicator

Indicator

Observation

Assessment Criterion 6 Perfection

367 | P a g e

Checklist Score

Yes No

Indicator

Observation

Assessment Criterion 7 Perfection marks Checklist Score

Yes No

Indicator

Observation

Reference books

1 Seppo S Atte V W amp Arthur O Lactic acid bacteria 2004 Marcel Dekker Inc ISBN 0-8247-

5332-1

2 Lansing M P 2002 Microbiology 5th Ed ISBN 0-07-282905-2

3 Barabara M Tony C B amp Grahame W G 2000 The Microbiological Safety and Quality of

Food Aspen Publishers ISBN 0-8342-1323-0

4 Robert W H 2006 Microbiology and Technology of Fermented Foods Blackwell Publishing

ISBN-13 978-0-8138-0018-9

368 | P a g e

F O P C P 5 0 1 - PROCESS COFFEE CHERRIES INTO PARCHMENT COFFEE

FOPCP501 Process coffee cherries into parchment coffee


Credits6 60




Purpose statement

The module on processing coffee cherries into parchment coffee focuses on equipping the learners with practical skills in preparation of parchment coffee The module is intended for learners who have successfully completed the certificate IV in food processing At the end of the module learners will be able to Prepare the work area Prepare materials and equipment Receive coffee cherries (identification and selection of good quality coffee cherries) Perform coffee cherries pulping and fermentation Wash and dry coffee beans Grade coffee beans Package parchment coffee

Learners will be able to carry out the above tasks working in coffee washing stations or being self-employed with a high degree of efficiency and an ability to manage limited resources

369 | P a g e


Not applicable







1 Prepare Materials and plant line

equipment

11 Proper identification of plant line equipment and materials

12 Proper Cleaning of the equipment 13 Proper using equipment

2 Receive coffee cherries

21 Proper identification of coffee cherries quality according to standards

22 Proper sorting of coffee bean according to the standard

3 Prepare coffee beans 31 Proper selection coffee cherries processing techniques according to requirement

32 Proper selection pulping according to requirement 33 Proper fermentation conditions according to

requirement 34 Proper washing process according to the standard 35 Proper drying process according to the standard

370 | P a g e

LU 1 Prepare Materials and plant line equipment

1

Learning Outcomes

1 Identify plant line equipment and materials 2 Clean the equipment 3 Use equipment

20 Hours

Learning Outcome 11Identify plant line equipment and materials

Types of equipment and materials for processing coffee cherries to parchment coffee(technical specifications) Cherry choppers Disk pulperpulper

remover Sorters Mucilage remover Driers Skin separator tank Separator Storage silos

Usage of equipment Soaking material Washing material Hulling material Polisher machine

Equipment efficiency

o Oral presentation on usage of equipment

o Viewing of pictures DVD of equipment types

o Group discussion on equipment specification

Equipments Equipments Coffee plant line

Washing channel tanks

Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter


371 | P a g e

Spreads

Hygrometer

Balances Didactic materials Papers Notebooks Markers Cello tape and drawing pins computers SOP manuals Cleaning materials

- Brush sprayers Buckettorchon basin





Checklist Score

Yes No

Indicatorplant line equipment and material are identified

Cherry choppers

Disk pulperpulper remover

Sorters

Mucilage remover

Driers

Skin separator tank

Separator

Storage silos

IndicatorUsage of equipment are identified

Soaking material


Proper identification of plant line equipment according to the requirement

specifications

372 | P a g e

Washing material

Hulling material

Polisher machine

Observation

Learning Outcome 12Clean the equipment

Different cleaning techniques COP CIP

Standard operating procedures (SOPs) for cleaning User manual

Hygienic precautions PPE After used cover

Machine Cleaning before and

after used

o Oral presentation on cleaning equipment

o Viewing of pictures DVD of equipment cleaning procedures

o Demonstration of equipment and material arrangement



Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances


373 | P a g e

Didactic materials Papers Notebooks Markers Cello tape and drawing pins computers SOP manuals Cleaning materials Brush sprayers Buckettorchon basin





Checklist Score

Yes No

IndicatorDifferent cleaning techniques are well done

COP

CIP

IndicatorStandard operating procedures (SOPs) for cleaning is well established

User manual

purpose

IndicatorHygienic precautions

After used cover Machine

Cleaning before and after used

Observation


Proper Selection of cleaning equipment according to the specifications

374 | P a g e

Learning Outcome 13Use equipment

SOPs(standard operating procedures) for each equipment

Develop SOPrsquos for each machine

Equipment adjustment procedures

Follow instruction

Effectiveness of the equipment capacity Equipment types Assembling the

equipment

Safety precautions of the equipments

Monitoring of plant line equipment sequence protocol

o Oral presentation on the use of equipment

o Demonstration on equipment adjustment and SOPs

o Practical exercises on SOPs o Group discussion proper

adjustment of equipment o Field visits to coffee washing

stations



Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances Didactic materials Papers Notebooks Markers Cello tape and drawing pins computers SOP manuals Plant visit



375 | P a g e




Checklist Score

Yes No

IndicatorSOPs(standard operating procedures) for each equipment

Purpose of the work



Follow instruction

IndicatorEffectiveness of the equipment

Capacity

Equipment functionality

Equipment lsquoassembling

IndicatorSafety precautions of the equipments

Monitoring of plant line equipment sequence

protocol

Observation


Proper usage of materials and equipment based on techniques and guidelines

376 | P a g e

LU 2 Receive coffee cherries

2

Learning Outcomes

1 select coffee bean quality 2 sort coffee bean from foreign matter

20 Hours

Learning Outcome 21Select coffee cherries

Coffee varieties Bourbon type Arabica Robusta

Coffee cherries maturation parameters Color Size odor

Coffee cherries defects physical biological


selection of coffee cherries

o Viewing of pictures DVD of coffee cherries maturation stages

o Practical exercises on selection of mature coffee cherries

o Group discussions on coffee cherries defects

o Field visits to the coffee harvesting site

Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water

Conveyors Audio visual aids (DVD

Pictures)





Proper selection of coffee cherries quality according to standards


377 | P a g e


Checklist Score

Yes No

Indicatorcoffee varieties are well described

Arabica

Robusta

IndicatorCoffee cherries maturation characteristics

Ripening

Size

Color

IndicatorCoffee cherries defects

Physical

Biological

Observation

Learning Outcome 22sort coffee bean

o sorting techniques vibration floating picking screening

o Recording system Batch Origin Weight

o Oral presentation on sorting weighing and recording system

o Group discussions on weighing techniques and recording system

o Practical exercises on weighing and record keeping

Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water

Conveyors Audio visual aids (DVD Pictures)



378 | P a g e




Checklist Score

Yes No

Indicatorsorting techniques is well done

vibration

flotation

hand picking

screening

separation

Indicatorrecording techniques are well described

batch

origin

weight

Observation


Proper sorting and record keeping according to requirement

379 | P a g e

LU 3 Prepare coffee beans

3

Learning Outcomes

1 coffee cherries processing techniques 2 Pulp coffee cherries 3 Ferment coffee beans 4 Wash coffee beans 5 Drying of coffee bean

20 Hours

Learning Outcome 31coffee cherries processing techniques

Processing method

Wet process Dry process Semi-dry

Purpose of pulping Prevent spoilage

Steeping process and conditions Pulping Separation of pulps

from coffee bean Separation by density

o Oral presentation on coffee cherries pulping

o Viewing of pictures DVDs on pulping techniques

o Demonstration of pulping techniques

o Group discussion on steeping process and conditions

o Field visit to the coffee washing station

Equipment

Fermentation tanks

Coffee cherry pulper

Troughs

Spreaders

Audio visual aids (DVD Pictures)

Coffee cherries

Separator



Proper selection coffee cherries processingtechniques according to requirement


380 | P a g e




Checklist Score

Yes No

IndicatorProcessing methods are well identified

Wet process

Dry process

Semi-dry process

IndicatorSteeping process and conditions

Pulping

Separation of pulps from coffee bean

Flotation

Observation

Learning Outcome 32pulping coffee beans

o Fermentation conditions

Water quantity Time Ferment

o Monitoring of fermentation process

Soaking level Bubble forming Stopping

fermentation washing Drying Grading






Equipment

Fermentation tanks


Troughs

Spreaders


Coffee cherries

Separator


381 | P a g e





Checklist Score

Yes No

IndicatorFermentation condition are well identified

Water quantity

time

IndicatorMonitoring of fermentation process

Soaking

Bubble forming

Stopping fermentation

Indicator washing is well done

Mucelleneus removed

Rinsing

Indicatordrying of parchment is well done

Pre-drying

Hand sorting

Moisture content

Grading

packaging

Observation


Proper selection pulping according to requirement

382 | P a g e



The Maraba coffee growers cooperative wants to prepare parchment coffee samples from coffee plantations A B and C to present at the national cup of excellence competition organized by NAEB As a technician of maraba coffee washing station you are requested to prepare 40 kgs of parchment coffee from each plantation cherries The parchment coffee should be delivered within 2 days The parchment should have

A moisture content that range from 10- 12

They should be packaged and delivered in one kg sized PE bags

The density should be not less than 04 kgL

Task

- To process coffee cherries from coffee plantation A into parchment coffee

- To process coffee cherries from coffee plantation B into parchment coffee

- To process coffee cherries from coffee plantation C into parchment coffee

Products Coffee cherries from coffee plantation A water Detergents soaps Disinfectants Materials and equipment

Equipment Coffee plant line


Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances

Cleaning materials

Brush sprayers Buckettorchon basin

383 | P a g e

Reference books

1 S Suzanne Nielsen Food Analysis (Food Science Text Series)Springer 4th ed 2010 edition (April

22 2010)

2 Srinivasan Damodaran Kirk L Parkin Owen R Fennema Fennemas Food Chemistry Fourth

Edition CRC Press 4 edition (September 13 2007)

3 S Suzanne Nielsen Food Analysis Laboratory Manual Springer 1 edition (July 2003)

4 Margaret McWilliams PhD RD Professor Emeritus Laboratory Manual for Foods Experimental

Perspectives Prentice Hall 8 edition (February 11 2011)

5 Dennis D Miller Food Chemistry A Laboratory Manual Wiley-Interscience (April 20 1998)

384 | P a g e

385 | P a g e

F O P F I 5 0 1 - FOOD INDUSTRY WASTE MANAGEMENT

FOPFI501 Manage waste in food industry


Credits 6 60

Sector Agriculture and Food processing

Sub-sector Food processing


Purpose statement

In Rwanda food processing units are increasing and different kinds of waste are generated This can be

a burden to the environment if the waste is not well managed This module intends to equip the

learners with practical skills necessary to characterize waste estimate waste quantities collect waste

and treat waste The module is for learners who have successfully completed the food processing

certificates III and IV The learner will be qualified to manage waste from food processing units

386 | P a g e


Specific modules from certificates III and IV




learning unit



1 Prepare the work area 11 Proper Selection of cleaning products according to the requirement and specifications

12 Proper Cleaning of work area according to the techniques and guidelines

13 Proper checking of the cleanness of the work area according to parameters

2 Prepare tools utensils instruments

and equipment

21 Proper identification of tools utensils instruments and equipment according to the specifications and standards

22 Proper Selection of cleaning products according to the specifications

23 Proper cleaning of materials and equipment based on techniques and guidelines

24 Accurate assembling of equipment according to the catalogue

25 Proper installation of equipment according to the processing line

26 Proper adjustment of the equipment according to the standards

3 Characterize waste 31 Proper identification of wastes types based on waste nature

32 Proper description of hazards based on the waste types

33 Proper identification of safety and health hazards from waste according to waste management guidelines

34 Proper selection of personal protective equipment (PPE)based on potential hazards

35 Proper use of PPE according to plant guidelines and requirements

387 | P a g e

4 Estimate waste quantities 41 Proper description of the processing line based on the capacity and nature of the waste

42 Proper estimation of waste quantities at each processing step based on the raw material

43 Proper calculation of waste ratio in the process based on the product quantity

5 Collect waste 51 Appropriate identification of waste collection areas based on the waste type

52 Appropriate setting of health measures based on waste nature and safety guidelines

53 Proper identification of waste collection methods based on SOPs for waste collection

54 Proper use of PPE and material in waste collection based on the guidelines

6 Treat waste 61 Proper handling of waste according to the types of waste and their disposal mechanism

62 Appropriate selection of disposal mechanisms based on standards

63 Appropriate identification of waste disposal environment based on the waste nature environment and regulations

64 Proper treatment of waste according to SOPs 65 Appropriate waste disposal based on government

waste management policy 66 Proper monitoring of waste disposal based on

waste by products and parameters

388 | P a g e

LU 1 Characterize and estimate waste

1

Learning Outcomes

1 Identify waste types 2 Estimate waste quantities

20 Hours

Learning Outcome 11 Identify waste types

Waste types (Solid waste Liquid gaseous)

Waste nature and characteristics

Effects of waste on product safety human health and environment

Safety and health precautions towards waste

o Oral presentation on waste types and waste effects on product safety human health and environment

o Viewing pictures and DVD of different types of waste and waste effects on product safety human health and environment

o Group discussion on different types of waste and waste effects on product safety human health and environment environment

o Field visits to food processing plants

- Visual aids for identifying different types of waste

- Food processing plants



389 | P a g e




Written evidence



Checklist Score

Yes No

Indicator1waste types are well identified

Solid wastes are identified

Liquid wastes are identified

Gaseous wastes are identified

Indicator2waste nature and characteristics are well described

Biodegradable wastes are described

Non biodegradable wastes are described

Indicator3waste effects are well described

wastes effect on human health

wastes effect on product

wastes effect on environment

Observation

Learning Outcome12 Estimate waste quantities


Proper identification of wastes types based on waste nature

390 | P a g e

Types of raw materials and their waste

Waste quantities estimation methods

o Oral presentation on waste quantity estimation methods

o Demonstration on estimating waste quantities

o Practical exercises on estimating waste quantities

o Group discussion on types of raw materials and their waste


- Didactic materials Papers Notebooks Markers and drawing pins computers

- Food processing

plants





Written evidence



Checklist Score

Yes No


Proper Estimatation of waste quantities according to the process steps


391 | P a g e

Indicator1 process steps based on capacity of the wastes are well described

Raw materials weighing

Wastes weighing

Ratio calculation

Indicator2

Observation

392 | P a g e

LU 2 Prepare materials equipment and infrastructure for waste collection storage and disposal

2

Learning Outcomes

1 Identify equipment materials and infrastructure for waste collection storage and disposal

2 Select cleaning compounds 3 Clean equipment materials and infrastructure for waste

collection storage and disposal 20 Hours

Learning Outcome 21 Identify equipment materials and infrastructure for waste collection

storage and disposal

Types of equipment materials and infrastructure for waste collection storage and disposal

Usage of equipment materials and infrastructure for waste collection storage and disposal


o Oral presentation on equipment materials and infrastructure for waste collection storage and disposal

o Viewing of pictures DVD of equipment materials and infrastructure for waste collection storage and disposal

o Group discussion on equipment materials and infrastructure for waste collection storage and disposal

o Filed visit to plants with a waste treatment facility

- Equipment and materials

- sacs - PPE - Waste bins - Buckets - Aspirators - Waste digester - Trucks - Pipelines - Waste containers - Waste stream

separators - Driers - Waste collection

storage and disposal systemline (pipes drainage channels pits dumping areas aspiration channel)


393 | P a g e





Written evidence



Checklist Score

Yes No

Indicator1types of equipment are well identified

Equipments for solid wastes

Equipments for liquid wastes

Equipments for gaseous wastes

Indicator2waste collection methods are well identified

waste collection methods for solid

waste collection methods liquid

waste collection methods for gaseous

Indicator3wastes disposal area is identified

biodegradable wastes

non biodegradable wastes

Observation


Proper Identification of equipment materials and infrastructure for waste

collection storage and disposal according to the nature and effects of wastes

394 | P a g e

Learning Outcome 22Select cleaning compounds


Dosage of cleaning products

Safety and health precautions

Efficiency of the cleaning products

o Oral presentation on cleaning products for waste collection storage and disposal equipment materials and infrastructure

o Demonstration on preparing cleaning products for cleaning waste collection storage and disposal equipment materials and infrastructure

o Practical exercises on preparing cleaning products for cleaning waste collection storage and disposal equipment materials and infrastructure

o Group discussion on cleaning products for waste collection storage and disposal equipment materials and infrastructure

o Field visits to plants with a waste treatment facility

- Products - Detergents soaps - Disinfectants

water

- Materials Buckets balances manuals PPE



Proper Selection of cleaning compounds according to the specifications


395 | P a g e




Written evidence



Checklist Score

Yes No

Indicator1types of cleaning compounds are identified

Acidic cleaning compounds

Alkaline cleaning compounds

Neutral cleaning compounds

Indicator2dosage of cleaning compounds is calculated

Amount of solute

Amount of solvent

Indicator3safety and health precautions are well described

safety and health precautions on human

safety and health precautions on product

safety and health precautions on environment

Observation

Learning Outcome 23Clean equipment materials and infrastructure for waste collection


Different cleaning techniques

Standard operating procedures (SOPs) for cleaning

Safety precautions

o Oral presentation on cleaning procedures for waste collection storage and disposal equipment materials and infrastructure


- sacs - PPE - Waste bins - Buckets


396 | P a g e

o Demonstration on cleaning equipment materials and infrastructure for waste collection storage and disposal

o Practical exercises on on cleaning equipment materials and infrastructure for waste collection storage and disposal

o Group discussion on cleaning products


- Aspirators - Waste digester - Trucks - Pipelines - Waste containers - Waste stream



- Materials - Brush sprayers

Bucket Serviettes torchon basin PPE


water





Written evidence




Proper cleaning of materials and equipment based on techniques and guidelines

397 | P a g e

Checklist Score

Yes No

Indicator1cleaning techniques are well identified

CIP technique

COP technique

Indicator2Standard operating procedures (SOPs) is well established

Responsibilitiescleaning procedures

Cleaning compounds to be used

Responsible for cleaning action

Observation

398 | P a g e

399 | P a g e

LU 3 Collect and dispose waste

3

Learning Outcomes

1 Collect waste 2 Dispose waste 3 Treat waste

20 Hours

Learning Outcome 31 collect waste

Waste collection methods

Waste line flow

Efficiency of waste collection methods

o Oral presentation on waste collection methods

o Viewing pictures and

DVDs of waste collection

o Group discussion on waste collection methods


- Visual aids for identifying different waste collection methods

- Food processing plants with a waste treatment facility





Proper collection of wastes according to their nature


400 | P a g e


Written evidence



Checklist Score

Yes No

Indicator1 PPE usedin waste collection are well described

Function of PPE

Instruction of wearing PPE

Flexibility of collective materials

Indicator2 waste collection methods are well identified

Roll on off containers

Tankers for liquid wastes

Wheeled bin collection

Refuse collection vehicles

Observation

Learning Outcome 32Dispose waste

Environment agencyrsquos rules and regulations on waste disposal

Disposal environment

Disposal methods

Safety and health measures

o Oral presentation on waste disposal methods and environment

o Viewing pictures and DVDs of

waste disposal environment

o Demonstration on waste disposal methods

- Environment agencyrsquos rules and reglations

- Waste disposal environmentareas

- Pits - Dumping areas


401 | P a g e

o Practical exercises on waste disposal methods

o Group discussion on Environment agencyrsquo rules and regulations safety and health measures in waste disposal

o Field visits to waste disposal areas





Written evidence



Checklist Score

Yes No

Indicator1 Environment agencyrsquos rules and regulations on waste disposal are defined

Ecological rules and regulations

Biological rules and regulations

Indicator2 wastes disposal methods are well identified

Land disposal

incineration

underground injection wells

Indicator3 disposal area is well selected

disposal area preparation

disposal instruction( distance)


Proper Disposition of waste according to their effects

402 | P a g e

transportation of wastes to the disposal area

Observation

Learning Outcome 33 treat waste

Physical treatment( sedimentation floatation)

Chemical treatment

Biological treatment( aerobic and anaerobic)

o Oral presentation on waste treatment


waste treatment

o Demonstration on waste treatment methods

o Practical exercises on waste treatment methods

o Group discussion o Field visits to waste

treatment








Written evidence Multiple choices questions Matching Sentence completion Fill in blank


Proper treatment of waste according to their properties


403 | P a g e

Performance evidence Presentation Open questions or Short answer question Essay

Checklist Score

Yes No

Indicator1 physical treatment is well done

sedimentation

floatation

screening

Indicator2 chemical treatment is well done

addition of polyvalent cations

additions of limes


Aerobic treatment

Anaerobic treatment

Observation



404 | P a g e

- REMA in conjunction with RDB wishes to emphasize environmental friendly processing practices to Rwandan food processing industries The Concerned official from REMA has instructed COPED specialised in waste management to design waste management plan for Uniliver food processing company to support the policy COPED has requested you as its technician to manage waste from three department of Uniliver the first one makes meat products the second makes pineapple juice and the third makes bread

- -Solid wastes should be dumped in appropriate site

- -Liquid waste should be filtered before being discharged from the factory

- -Waste should be collected in designated containers

- -You should respect all environmental rules while managing the waste

- Task Manage waste from meat processing department - Manage waste pineapple processing department - Manage waste bread processing department

o - Materials and

equipment - Sacs PPE Waste

bins Buckets Aspirators

- Waste digester

Trucks Pipelines

Waste containers

Waste stream

separators Driers

- Environment agencyrsquos rules and regulations

- Waste digester

Composter Recycling

machinery

Incinerators Waste

disposal

environmentareas

Pits Dumping areas

- Waste collection storage and disposal systemline (pipes drainage channels pits dumping areas aspiration channel)

- Products - Detergents soaps - Disinfectants water - Meat processing

plant

- Materials and equipment

- Sacs PPE Waste bins Buckets Aspirators

- Waste digester Trucks Pipelines Waste containers Waste stream separators Driers

- Environment agencyrsquos rules and

405 | P a g e

regulations - Waste digester

Composter Recycling machinery Incinerators Waste disposal environmentareas Pits Dumping areas

- Waste collection


- Products - Detergents soaps - Disinfectants water

- Materials Buckets

balances manuals PPE

- Fruits processing plant

- Materials and





- Waste digester Composter Recycling machinery Incinerators Waste disposal environmentareas Pits Dumping areas

- Waste collection

406 | P a g e


- Products - Detergents soaps - Disinfectants water - Kabuye sugar factory

407 | P a g e

Assesment Criterion 1 Quality of Process

Checklist Score

Yes No

Indicator Waste are estimated


Wastes weighing

Ratio calculation

IndicatorWaste are collected




Indicator waste are characterized (composition description and categorization

Wastes Description



Waste categorization




Observation

Assesment Criterion 2 Quality of product

Checklist Score

Yes No

Indicator Types of wastes are well separated

Biodegradable waste

non biodegradable waste

Indicator Waste are well disposed

408 | P a g e

Land disposal

incineration


Observation

Assesment Criterion 3 Relevance

Checklist Score

Yes No

Indicator Proper waste dumping sites are used



Indicator Environmental rules are respected







Observation

Assesment Criterion 4 Safety

Checklist Score

Yes No

Indicator Personal protection is practiced

Function of PPE



Indicator Materials equipment are prepared

Waste digester is working properly

Waste container is working properly

Waste transporter is working properly

Indicator Hazards are controlled

Critical Control Point are identified


409 | P a g e



Observation

Reference books

1 wwwdsirgovinreportsexp

2 Waste legislation and regulations Department for environment food and rural areas UK

(wwwgovukwaste legislation and regulations

3 wwwremagovrwlaws and regulations

4 LK Wang WT Hung HL Howard amp Y Constantine 2005 Waste treatment in the food

industry CRS press

5 Codex General principles of food hygiene 2003 (Revision 4)

410 | P a g e

F O P M A 5 0 1 - MICROBIAL ANALYSIS OF FOOD

FOPMA501 Conduct microbial analysis of food


Credits 6 60




Purpose statement

The competence is one of the specific competences that learner joining certificate V in Food processing are supposed to cover It is designed to equip the learner with skills and knowledge on food microorganism analysis At the end of the competence the learner will be able to

- Prepare liquid and solid culture medium - Prepare the sample and necessary dilutions - Grow and isolate specific microorganisms - Enumerate microorganisms

- Identify microorganisms according to Gram stain

- To join this module the learner should have passed Certificate II Iand IV in food processing

411 | P a g e


Modules Conduct microbiological analysis of food




learning unit



1 Prepare the sample 11 Proper sampling and handling sample according to sampling procedures

12 Proper sample preparation and dilution according to protocol

2 Culture microorganism 21 Proper inoculation of microorganisms according to the protocol

22 Proper incubation of cultures according to the protocol

3 Enumerate and Identify microorganism

31 Proper evaluation of the colonies based on microorganism specifications

32 Proper counting of colonies based on the methods Proper enumeration of microorganism according to the morphology staining and motility of microorganism

412 | P a g e

LU 1 Prepare sample

1

Learning Outcomes

1 Take and handle sample 2 Prepare sample

20 Hours

Learning Outcome 11Take and handle sample

Sampling techniques

Hygienic conditions

Sample handling techniques

o Oral presentation on sample taking and handling

o Viewing of pictures DVD on sample taking and handling

o Practical exercises on sample taking and handling

o Group discussions on sampling hygienic conditions


swabs - Sampling tools

(Glassware spoons knives)

- Sample containers - Ice box - Markers - Applicator sticks - Parafilm paper - Disinfectants



413 | P a g e




Written evidence


Checklist Score

Yes No

IndicatorSample collection is well done

Particle size or mass of the sample is reduced Type of sample to be collected is defined Number of samples to be collected are desribed Collection details( date and time of collection name of collector place of orgin)

State of sample is described Sample container materials properties are defined

Indicatorsampling techniques is described

Sample name

Sampling procedures

Observation

Learning Outcome 12 Prepare sample

Purpose of sample preparation

Sample preparation methods and techniques (millinggrinding dilution techniques)

o Oral presentation on sample preparation

o Viewing pictures and DVDs of sample preparation

o Demonstration on sample preparation

o Practical exercises on sample preparation

- Sample - PPE - Glassware - Grinder - Markers - Applicator sticks - Parafilm paper - Disinfectants



Proper sampling and handling sample according to sampling procedures

414 | P a g e

o Group discussion on sample preparation techniques

o Field visits to laboratories

- Racks - Bunsen bunner - Buffer solutions - Stomacher - Distilled water





Written evidence


Checklist Score

Yes No

Indicatormethods of sampling

Method used to preseve sample is well done

The choice of particular sampling depends onthe purpose of the analysis the property to be measured the nature of the total population and of the individual samples and the type of analytical technique used to characterize the samples

Sample is collected by randomly

Analytical bias and precision are used

Indicatorsample safety

locations from which the sample is selected

The time needed to complete the analysis of a single sample or the number of samples that can be analyzed in a given time

Probability sampling is well done

Cleaning of Labwareglassware and equipments is well done

Sample preservation and shipping requirement are given

Transport conditions is well done

Use containers that are clean dry leak-proof sterile and of a size suitable for samples of the product

Observation


Proper selection of the protocol based on standard and guidelines

415 | P a g e

416 | P a g e

LU 2 Culture microorganisms (total count yeast and molds and total coliforms)

2

Learning Outcomes

1 Inoculate plates 2 Incubate inoculated plates 3 Monitor the cultures

20 Hours

Learning Outcome 21Inoculate plates

Culture media types

(standard plate count agar potato dextrose agar violet red bile agar)

Inoculation techniques

Inoculation conditions












Proper inoculation of microorganisms according to the protocol


417 | P a g e




Written evidence


Checklist Score

Yes No

IndicatorCulture media types are well identified

standard plate count agar

violet red bile agar

potato dextrose agar

Indicatorinoculation techniques are well described







Observation

Learning Outcome 22Incubate inoculated plates

Purpose of incubation

Incubation conditions (temperature aerobicanaerobic

o Oral presentation on incubation process and conditions

o Demonstration of incubation process


- PPE - Incubators (Aerobic and

anaerobic) - Inoculated Petri dishes


418 | P a g e

time) incubation o Group discussion on

incubation conditions





Written


Checklist Score

Yes No

IndicatorIncubation conditions are maintained(temperature aerobicanaerobic time)

temperature

time

aerobic anaerobic conditions

IndicatorPlates are well innoculated



conditions are maintained

Observation


Proper incubation of cultures according to the protocol

419 | P a g e

420 | P a g e

LU 3 Enumerate and identify microorganism colonies

3

Learning Outcomes

1 Count colonies 2 Identify colonies 3 Identify the morphology of microorganism

20 Hours

Learning Outcome 31Count colonies


number)















421 | P a g e




Written evidence



Checklist Score

Yes No














Observation



422 | P a g e





Color Pink Black

Consistency Mucoid Friable Firm Butyrous















423 | P a g e


Written Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay

Checklist Score

Yes No




Margins (intire undulatefiliformcurled and lobate

Color (pink black)




Observation

Learning Outcome 33 Identify the morphology of microorganism















424 | P a g e





Written

Performance


Checklist Score

Yes No


Size

Shape

Arrangement






Steps are provided




Sample is examined



- Urwibutso Enterprises won a tender to supply pork meat yogurt and pizza to peace keeping troupe in Darfur To assure the quality of these products Urwibutso enterprises marketing manager request you as a laboratory technician to conduct microbial analysis of food samples mentioned

o

Products - Pork meat

water Detergents




425 | P a g e

above Microbial analysis should cover the total count yeast and molds and total coli forms In addition you should characterize the morphology of cells and do the Gram strain of bacteria Results should be ready within 3 days The following conditions should be respected

- - -The culture medium should be solid - -Results should be expressed in CFUml for yogurt and

CFUgm for meat and pizza - -Microbial characterization should be done under

microscope

TASK Conduct microbiological analysis (total count yeast and

molds and total coli forms) of pork meat sample Conduct microbiological analysis (total count yeast and

molds and total coli forms) of yogurt sample Conduct microbiological analysis (total count faecal and

total coli forms) of pizza sample

Soaps Disinfectants Surfactants(basic alkali acids chelating agents) Lubricants

Materials and equipment

- Brush sprayers

Bucket Serviettes torch on basin PPE PPE CottonCotton swabs Sampling tools (Glassware spoons knives) Sample containers Ice box Markers Applicator sticks Para film paper Glassware Grinder Racks Culture media (standard plate count agar Violet red bile agar) Petri dishes Bunsen burner Inoculation loop Incubator Colony counter Inoculation loop Slides Light microscope crystal violet Iodine safranin alcohol

Products

- yogurt water Detergents Soaps Disinfectants Surfactants(basic alkali acids chelating agents) Lubricants

426 | P a g e


Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

Petri ditches

glassware

incubator


Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No









427 | P a g e












Observation


Yes No


Types of plates



is described




Staining techniques

Type of microscope

Observation

428 | P a g e


Yes No


Comparison of gram negative bacteria to the standard

Comparison of gram negative bacteria to the standards

Indicator findings characteristics

Crystal Violet color

Change in color

Reference books 1 wwwfsaiieleg

2 JFT Spencer amp AL R de Spencer 2001 Food Microbiology Protocols Humana Press

3 Haley amp Prescott 2002 Laboratory Exercises in Microbiology 5th Ed The McGraw hill

4 LM Prescott 2002 Microbiology 5th Ed The McGraw Hill


429 | P a g e

F O P P C 5 0 1 - PERFORM COFFEE ROASTING

FOPPC01 Inspect raw material physical quality


Credits 6 60



Issue dateNovember 2014

Purpose statement

Coffee is the main Rwandan export commodity and the Rwandan government has been actively promoting coffee growing and processing through its various awarded coffee competitions Coffee roasting adds more value to coffee but coffee roasting facilities are still very few in Rwanda One of the reasons is insufficiency of skilled personnel in coffee roasting The module on coffee roasting focuses on equipping the learners with practical skills in roasting coffee The module is intended for learners who have successfully completed the certificate IV in food processing At the end of the module learners will be able to - Prepare the work area - Prepare materials and equipment - Receive parchment coffee (identification and selection of good quality parchment coffee)

430 | P a g e

- Perform green coffee bean hulling and polishing - Roast coffee beans - Grade and grind roasted coffee beans - Check the quality of coffee - Package coffee Learners will be able to carry out the above tasks working in coffee roasting factories with a high degree

of efficiency and an ability to manage limited resources

431 | P a g e

Learning assumed to be in place Modules Process coffee cherries into parchment coffee







1 Prepare tools utensils

instruments and equipment




2 Prepare green coffee beans 21 Appropriate hulling and polishing techniques according to requirement

22 Proper identification of coffee beans grades according to standards

23 Proper grading of the coffee beans according to requirements and standards

3 Roast the green coffee beans 31 Adequate sorting of coffee beans according to standards

32 Appropriate grading of coffee beans based on requirements

33 Proper roasting according to standards 34 Proper monitoring of roasting process based on

parameters

4 Grind and grad of coffee 41 Proper identification of coffee grades according to standards

42 Proper adjustments of grinding machine according to grade requirement

43 Proper grinding according to requirement 44 Proper handling of the ground coffee according to

specification and guidelines

432 | P a g e

5 Package ground coffee 51 Proper identification of packaging materials according to specification

52 Proper packaging techniques according to standards 53 Proper labeling according to the standards and

guidelines 54 Proper handling and storage conditions according to

requirement

433 | P a g e

LU 1 Prepare materials equipment and infrastructure for Roasting

1

Learning Outcomes



15 Hours

Learning Outcome 11 Identify toolsutensils instuments and equipment materials for

roasting

Types of equipment and materials Hot- air machine Drum machine Packed-bed Tangential Centrifugal roaster

Source of energy Electricity Natural gas (LPG) Wood


- Roaster - Balance - stopwatch - separators - hygrometer





Proper identification of tools utensils instruments and equipment according to

the specifications and standards


434 | P a g e


Written Evidence

Performance Evidence

Checklist Score

Yes No

Indicatortypes of equipments are well identified

Hot- air machine

Drum machine

Packed-bed

Tangential

Centrifugal roaster

Indicator source of energy is well identified

Electricity

Natural gas (LPG)

Wood

Observation

Learning Outcome 12 Assembly equipment according to the catalogue

User manual Steps by steps Adjustment of machine

Different part of the machine Bean insertion Roasting chamber Cooling part

o Group discussion o


- Roaster machine - Catalogue


435 | P a g e





Written Evidence



Checklist Score

Yes No

Indicator user manual is well interpreted

Steps by steps

Adjustment of machine

Indicator part of machine is well identified

Bean insertion

Roasting chamber

Cooling part

Observation


Accurate assembling of equipment according to the catalogue

436 | P a g e

LU 2 Prepare green coffee beans

2

Learning Outcomes

1 Receive parchment coffee 2 Hull and polish parchment coffee

15 Hours

Learning Outcome 21Receive parchment coffee

Quality parameters (moisture defects)

Quality checking techniques

Corrective measures (re-drying)


selection of parchment coffee

o Viewing of pictures DVD of parchment coffee characteristics

o Practical exercises on reception of parchment coffee

o Group discussions on parchment coffee quality parameters

o Field visits to coffee roasting plant

- Parchment coffee - PPE - Racks - Plucking tables - Balances - Baskets - Tents - Conveyors - Hygrometer - Conveyor belts - Storage bins - Dustless catador - Fan - Picking table - Densimetric table



Proper reception of parchments coffee according to the standards


437 | P a g e





Checklist Score

Yes No

Indicator coffee quality bean is well described

appearance

residue behind

moisture content

defect

Indicator quality checking are well described

Corrective measure

Indicator record are well

Source

Time

batch

Observation

Learning Outcome 22Hull and polish parchment coffee


438 | P a g e

Purpose of hulling and polishing

Hulling and polishing processes and techniques

Husk separation methods sieving aspiration

Characteristics of hulled green coffee beans

Appearance Smell Density Moisture

o Oral presentation on hulling and polishing

o Group discussions on hulling and polishing processes

o Practical exercises on hulling and polishing processes

- Parchment coffee - Hullers - Smout peeler

polisher - Destoner - Aspiration channel





Written Evidence


Checklist Score

Yes No

Indicator coffee bean hulling method are well identified

Dry hulling

Wet hulling

polishing

Indicator hulled green coffee characteristics are identified

appearance

moisture

smell

density

Indicator husk separation


Appropriate hulling and polishing techniques according to requirement

439 | P a g e

sieving

aspiration

Observation

440 | P a g e

LU 3 Roast green coffee beans

3

Learning Outcomes

1 Sort green coffee beans 2 Grade green coffee beans 3 Roast green coffee beans

15 Hours

Learning Outcome 31Sort green coffee beans

Sorting parameters

defects maturity levels foreign matter

Sorting methods and

techniques

hand-picking sieving

centrifugation

o Oral presentation on green coffee beans sorting

o Viewing of pictures DVDs on sorting methods and techniques

o Demonstration of sorting methods and techniques

o Practical exercises on sorting

o Group discussion on sorting parameters

o Field visit to coffee roasting plant

o

- Green coffee beans - Equipment - Screens - Strainers - Audio visual aids (DVD

o Pictures) - PPE - Racks - Plucking tables - Balances - Baskets - Tents - Conveyors - Conveyor belts - Storage bins - Fan - Cyclone - Picking table - Colour sorter



441 | P a g e




Written Evidence



Checklist Score

Yes No

IndicatorSorting parameters are well identified

defects

maturity levels

foreign matter

IndicatorSorting methods and techniques are well identified

hand-picking

centrifugation

sieving

Observation

Learning Outcome 32Grade green coffee beans

Method of grading SCAA Brazil

o Oral presentation on green coffee beans grading

o Viewing of pictures DVDs of grading methods and techniques

- Green coffee beans - Equipment - Screens - Strainers - Audio visual aids



Adequate sorting of coffee beans according to standards

442 | P a g e

Gradesrsquo specifications density size shape

o Demonstration of grading methods and techniques

o Practical exercises on grading methods and techniques

o Group discussion on grade specifications


(DVD pictures) - PPE - Racks - Plucking tables - Balances - Baskets - Tents - Conveyors - Conveyor belts - Storage bins - Fan - Cyclone - Picking table - Colour sorter



performance criterion has been achieve


Written Evidence



Checklist Score

Yes No

IndicatorMethod of grading are well described

SCAA (Specialty Coffee Association method)

Brazil New York exchange method

Indicatorgrade specification are well identified

Density

Size

Shape


Proper grading of coffee beans according the standards

443 | P a g e

Observation

Learning Outcome 33 Roast green coffee beans

Roasting conditions temperature time

Roasting parameters color flavor

Roasting methods and techniques

Manually Automated

Characteristics of roasted coffee beans

Light roast Medium roast Dark roast

o Oral presentation on green coffee beans roasting process

o Viewing pictures DVD of roasting process

o Demonstration of roasting process

o Practical exercises of roasting process

o Group discussion on roasting conditions and characteristics of roasted coffee beans

o Field visits to coffee o Roasting plant

- Green coffee beans

- Equipment - Racks - Conveyors - Hygrometer - Conveyor belts - Storage bins - Roaster - Grinder - Aspiration

channel





Written Evidence Multiple choices questions Matching Sentence completion Fill in blank Presentation


Proper roasting according to standards


444 | P a g e


Open questions or Short answer question Essay

Checklist Score

Yes No

IndicatorRoasting conditions are well identified

Temperature

Time

Indicator roasting parameters are well identified

Color

flavor

Indicator roasting method are well described

manually

automated

Indicator roasted coffee characterics are well identified

Light roast

Medium roast

Dark roast

Observation

445 | P a g e

LU4 Coffee cupping and packaging

4

Learning Outcomes

1 Grind roasted coffee beans 2 Check the quality of roasted coffee 3 Package coffee powder

15 Hours

Learning Outcome 41Grind roasted coffee beans

Grinding method manually electrical

Specifications of coffee powder Coarse fine

Types of grinders Blade grinder Burr grinder

o Oral presentation on grinding process

o Viewing pictures and DVDs of grinding process

o Demonstration on grinding roasted beans


grinding roasted beans

o Group discussion on coffee powder specifications


- - Equipment - Racks - Balances - Baskets - Tents - Conveyors - Hygrometer - Conveyor belts - Storage bins - Cyclone - Grinder - Aspiration channel



Proper grinding roasted coffee accordingto the standards


446 | P a g e




Written Evidence



Checklist Score

Yes No

IndicatorTypes of grinders are identified

Blade grinder

burr grinder

Indicator Specifications of coffee powder is well described

Coarse

fine

Indicator Grinding method is well identified

Manually

Electrical

Observation

Learning Outcome 42Check the quality of roasted coffee


447 | P a g e

brewing steps water boiling

temperature steeping

Extraction Strength Brew ration Dark roasted coffee

Brewing method Decoction Infusion Expresso

Cupping (develop and rank a score sheet)

Aroma Acidity Flavor Body Balance crema

o Oral presentation on checking the quality of coffee powder


different coffee powders

o Demonstration on quality checking methods and techniques

o Practical exercises on quality checking

o Group discussion on quality parameters of coffee powder

o Field visit of coffee roasting plant

- Coffee powder - Standards for

coffee powders





Written Evidence Multiple choices questions Matching Sentence completion Fill in blank


Proper roasted coffee quality checking according to the standards

448 | P a g e


Presentation Open questions or Short answer question Essay

Checklist Score

Yes No

Indicator brewing steps is well followed

Boiling water

steeping

Indicator extraction is well done

strength

brew ration

dark roasted coffee

Indicator brewing method is well done

decoction

infusion

espresso

Indicator rank a score sheet is well developed

aroma

acidity

body

cream

balance

flavor

Observation

Learning Outcome 43 package coffee powder

Types of packaging method Vaccum packaging Sealing

Type of Packaging material aluminum low density polyethylene (LDPE) Polyethyleneterephthalate (PET)

o Oral presentation on packaging materials and machines

o Viewing of pictures DVDs on packaging materials and machines

o Demonstration of

- Coffee powder - PPE - Hygrometer - Conveyor belts - Ventilators - Packaging

materials


449 | P a g e

polypropylene (PP)

Packaging machines Automatic Semi-automatic

packaging process o Practical exercises

on packaging o Group discussion on

packaging materials and machines


- Pallets - Packaging

machines - Paper bags - Corrugated

paper box - Vacuum sealer





Written Evidence



Checklist Score

Yes No

IndicatorTypes of packaging machine

Automatic

Semi automatic

IndicatorTypes of packaging method

Vacuum

sealing

IndicatorTypes of packaging materials

aluminum

low density polyethylene (LDPE)

Polyethyleneterephthalate (PET)

polypropylene (PP)


Proper identification of packaging materials and equipment according to

the specification

450 | P a g e

Observation



- NAEB has got international market for Rwandan coffee In order to grade and determine the price of roasted coffee for export NAEB is planning to roast coffee from different coffee washing stations in Rwanda As a coffee roaster at NAEB you are asked to roast 10 Kgs parchment coffee from Maraba coffee washing station 10 Kgs from Gisakura coffee washing station and 10 Kgs from Gakenke coffee washing station

- - The green coffee beans should be graded according to

standards (18+ 17 and 16) - The roasted coffee should be finely ground - The coffee powders should be packaged in 1 Kg sized bags - The coffee powders should be ready for cupping within one

day

TASK To roast green coffee from Maraba coffee washing station To roast green coffee from Gisakura coffee washing station To roast green coffee from Gakenke coffee washing station

o - Products Maraba

parchment coffee water Detergents soaps

- - Materials and

equipments Brushes sprayers Buckets Serviettes moppers basins PPE (Personal Protective Equipment) Racks Plucking tables Balances Baskets Tents Conveyors Hygrometer Conveyor belts Storage bins Smout peeler polisher Dustless catador Fan Cyclone Picking table Densimetric table Cylindric grader Colour sorter Hullers Destoner Roaster Grinder Aspiration channel Packaging machines

- Products Gisakura parchment coffee water Detergents soaps

- - Materials and

451 | P a g e


- Products Gakenke parchment coffee water Detergents soaps

- - Materials and

equipments Brushes sprayers Buckets Serviettes moppers basins PPE (Personal Protective Equipment) Racks Plucking tables Balances Baskets Tents Conveyors Hygrometer Conveyor belts Storage bins Smout peeler polisher Dustless catador Fan Cyclone Picking table Densimetric table Cylindric grader Colour sorter Hullers Destoner Roaster Grinder

452 | P a g e

Aspiration channel Packaging machines


Checklist Score

Yes No


IndicatorGreen coffees are well prepared (hulling polishing sorting and grading)

Indicator Green coffee beans are properly roasted

Indicator Roasted coffee beans are properly ground

Indicator Packaging and labelling are well conducted

Observation

453 | P a g e


Checklist Score

Yes No

Indicator The coffee powder fineness is achieved

Indicator The flavour of roasted coffee is achieved

Indicator The color of roasted coffee is achieved

Observation


Checklist Score

Yes No

Indicator Parchment coffee sources are respected

Indicator Green coffee beans are graded according to standards

Indicator The package size is respected

454 | P a g e

Indicator Parchment coffee quantities are respected

Observation


Checklist Score

Yes No

Indicator Personal hygiene is practiced

Indicator Work area is cleaned

Indicator material and equipements are cleaned


Observation

Reference books

455 | P a g e

F O P R F 5 0 1 - REAGENTS FOR FOOD CHEMICAL COMPOSITION ANALYSIS

FOPRF501 Prepare reagents for food chemical composition analysis


Credits 6 60




Purpose statement

Processing food into products that have high quality requires an understanding of the chemical

components present in the raw materials This competence is for learners who have

successfully completed the certificate I The competence will equip the learners with

prerequisite knowledge to enable them perform the specific modules Upon completion of the

module the learner will be able to select materials and equipment for mineral carbohydrate

fat and protein analysis Learners will also be equipped with skills needed to prepare sample

and reagents to analyze these food components The learners will assist in food analysis and

456 | P a g e

food quality control laboratories Learners will carry out the tasks in these laboratories with

high degree of accuracy respecting standards and conditions of analyzing food products


Basic knowledge of Chemistry (groups of organic minerals titrations extraction solvents) and

physics (Heat transfer conduction convection energy)







1 Identify chemical components of foods

11 Appropriate description of food nutrient composition

12 Appropriate classification of the main groups of foods according to chemical composition

13 Appropriate identification of chemical food contaminants

2 Select material and equipments 21 Appropriate selection of material for sample collection and conservation

22 Appropriate identification of material and equipment for mineral analysis

23 Appropriate identification of material and equipment for carbohydrate analysis

24 Appropriate identification of material and equipment for fat analysis

25 Appropriate identification of material and equipment for protein analysis

3 Prepare samples and reagents for food chemical analysis

31 Proper preparation of samples for chemical analysis 32 Proper preparation of reagents for mineral analysis 33 Proper preparation of reagents for carbohydrates

analysis 34 Proper preparation of reagents for fat analysis 35 Proper preparation of reagents for protein analysis

457 | P a g e

LU1 Identify chemical components of foods

1

Learning Outcomes

1 Describe the food nutrient composition 2 Classify the foods according to chemical composition 3 Select chemical food contaminants

20 Hours

Learning Outcome 11Describe the food nutrient composition

Minerals

Vitamines

Carbohydrates

Fats

Proteins

o Oral presentation on food nutrients

o Group discussion on food nutrients

o Exercises on description of food nutrients

Books

Notes

Maquettes





Written Multiple choices questions Matching Sentence completion Fill in blank


Appropriate description of food nutrient composition


458 | P a g e

oral Presentation Open questions or Short answer question Essay

Checklist Score

Yes No

Indicatorproteins composition are described

Classifications

Importancefunctions

Sources

Indicatorcarbohydrates composition are described

Classifications

Importancefunctions

Sources

Indicatorfats composition are described

Classifications

Importancefunctions

Sources

Indicatorminerals composition are described

Classifications

Importancefunctions

Sources

Indicatorvitamins composition are described

Classifications

Importancefunctions

Sources

Indicatorwater are described

functions

sources

Observation

459 | P a g e

Learning Outcome12Classify the foods according to chemical composition

Cereals

Legumes

Vegetables

Fruits

Tubers

Foods of Animal origin (Milk Meat fish honey)

o Oral presentation on classification of foods according to the chemical composition

o Demonstration on classification of types of food according to the chemical composition


o Exercises on classification of types of food according to the chemical composition

Books

Notes

Maize

Wheat

Peas

Beans

Cabbage

Carrots

Oranges

Mangoes

Avocado

Banana

Pineaple

Potatoes

Cassava

Milk

Meat

Eggs

Honey





Written Evidence

Oral Evidence



Appropriate classification of the main groups of foods according to chemica


460 | P a g e

Checklist Score

Yes No

Indicatornitrogenous food are identified

legumes

Foods of animal origin( milk meat fish)

Indicatornon nitrogenous food are identified

cereals

roots tubers

fruitsamp vegetables

Indicatorinorganic foods are identified

minerals

water

Observation

Learning Outcome 13Select chemical food contaminants

Pesticides

Antibiotics

Heavy metals

Toxins

o Oral presentation on chemical food contaminants

o Demonstration on chemical food contaminants

o Group discussion on chemical food contaminants

o Exercises on chemical food contaminants

Books

Notes



Appropriate identification of chemical food contaminants


461 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No

Indicatoragro-chemicals contaminants are described

fungicides

insecticides

Indicatorveterinary drugs are described

antibiotics

Indicatorenvironmental contaminants are described

soil pollution

air pollution

water pollution

Indicatornature toxins

mycotoxins

marine mycotoxins

Observation

462 | P a g e

LU 2 Material equipments for chemical analysis s

2

Learning Outcomes

1 Select material and equipment for sample collection 2 Select material and equipment for mineral analysis 3 Select material and equipment for carbohydrate analysis 4 Select material and equipment for fat analysis 5 Select material and equipment for protein analysis

20 Hours

Learning Outcome 21Select material and equipment for sample collection

o Material for sample collection o Material for sample

transportation o Material and equipment for

sample conservation

o Laboratory Visits o Field visits for sampling o Demonstration of

equipment o Audio-visual

presentation of equipment

o Group discussion on materials used in sampling

PPE

CottonCotton swabs

Tissue forceps

Permanent markers

Applicator sticks

Parafilm paper

Disinfectants

Refrigerator

Bottles

Cool box





Appropriate selection of material for sample collection and conservation


463 | P a g e


Written Evidence

Oral Evidence


Checklist Score

Yes No

Indicatormaterials for sampling are selected

Materials for solid

Materials for liquid

Materials for gaseous

Indicatormaterials for sample conservation are selected

Materials for perishable foods

Materials for non perishables foods

Observation

Learning Outcome 22Select material and equipment for mineral analysis

Description of materials and equipments for mineral analysis

o Laboratory Visits o Demonstration of equipment

of food component analysis o Group discussion on materials

and equipments used in food component analysis

o Exercises on selection of equipment used in food component analysis

Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents



464 | P a g e




Written Evidence Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay

Checklist Score

Yes No

Indicatormaterials and equipments for mineral analysis are well described

safety

efficiency in use

handling

right

Observation

Learning Outcome 23Select material and equipment for carbohydrate analysis

Description of materials and equipments for carbohydrate analysis





Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents



Appropriate identification of material and equipment for mineral analysis

465 | P a g e






Checklist Score

Yes No

Indicator materials and equipments for carbohydrates analysis are well described

safety

efficiency in use

right

handling

Observation

Learning Outcome 24Select material and equipment for fat analysis

Description of materials and equipments for fat analysis





Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents



Appropriate identification of material and equipment for carbohydrate analysis

466 | P a g e






Checklist Score

Yes No

Indicator materials and equipments for fats analysis are well described

safety

efficiency in use

right

handling

Observation

Learning Outcome 25Select material and equipment for protein analysis


Appropriate identification of material and equipment for fat analysis

467 | P a g e

Description of materials and equipments for protein analysis





Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents





WrittenEvidence Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay

Checklist Score

Yes No

Indicator materials and equipments for protein analysis are well described

safety

efficiency in use

right

handling

Observation


Appropriate identification of material and equipment for protein analysis


468 | P a g e

LU 3 Prepare samples and reagents for food chemical analysis

3

Learning Outcomes

1 Prepare samples for food chemical analysis 2 Prepare reagents for food mineral analysis 3 Prepare reagents for food carbohydrate analysis 4 Prepare reagents for food fat analysis 5 Prepare reagents for food protein analysis

20 Hours

Learning Outcome 31Prepare samples for food chemical analysis

State (liquid solid gaseous)

of food samples

Sampling techniques (types of sampling methods)

Sample handling

o Oral presentation on sample preparation for food chemical analysis

o Visit to Food analysis laboratory

o Lab practicals

Materials

Knives

Spoons

Glassware

Filter paper

balance

Chemicals

Foods





Written Evidence

Oral Evidence

Multiple choices questions Matching Sentence completion Fill in blank Presentation


Proper preparation of samples for chemical analysis


469 | P a g e

Open questions or Short answer question Essay Task prepare reagent for food analysis

Checklist Score

Yes No

Indicator state of food samples are described

solid

liquid

gaseous

Indicator sampling techniques are described

randomly

stratified

multistage

Indicatorsample handling is described

methods used to preserve samples

use containers that are clean dry leak proof sterile and suitable for sample of the product

cleaning of labware glassware and equipmnt

Observation

Learning Outcome 32Prepare reagents for food mineral analysis

Description of

reagents used in food

mineral analysis



o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples

Food analysis protocols



470 | P a g e




Written Evidence

Practices Evidence

Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay Task prepare samples for food analysis

Checklist Score

Yes No

IndicatorReagents are well prepared (for minerals analysis)

Reagents are well handled

The color of reagents is respected

The pH of reagents is respected

The concentration of reagents is respect

The right reagents are prepared

The reagents specifications are respected

Observation


Proper preparation of reagents for mineral analysis

471 | P a g e

Learning Outcome 33Prepare reagents for food carbohydrate analysis

Description of reagents used in food carbohydrate analysis

Techniques of reagent preparation

Techniques of sample preparation for food carbohydrate analysis



o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written

practices

Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question Essay Task prepare reagent for food analysis

Checklist Score

Yes No

IndicatorReagents are well prepared (for carbohydrates analysis)






Proper preparation of reagents for carbohydrates analysis


472 | P a g e



Observation

Learning Outcome 34Prepare reagents for food fat analysis

Description of reagents used in food fat analysis


Techniques of sample preparation for food fat analysis



o Lab practicals

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written Evidence

Practices Evidence



Proper preparation of reagents for fat analysis


473 | P a g e

Checklist Score

Yes No

IndicatorReagents are well prepared (for fats analysis)







Observation

Learning Outcome 35Prepare reagents for food protein analysis

Description of reagents used in food protein analysis


Techniques of sample preparation for food protein analysis



o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Proper preparation of reagents for protein analysis


474 | P a g e


Written Evidence

Perform Evidence


Checklist Score

Yes No

IndicatorReagents are well prepared (for proteins analysis)







Observation

475 | P a g e



RBS chemistry laboratory has the task of analyzing 3 foods milk meat wheat flour As an assistant lab technician you are asked to prepare samples and reagents for the analysis of Minerals Carbohydrates Fats and Proteins in the above foods

You are expected to prepare the samples and reagents within a day

Task

To prepare sample and reagents for the chemical analysis of milk

To prepare sample and reagents for the chemical analysis of meat

To prepare sample and reagents for the chemical analysis of wheat flour

PPE

CottonCotton swabs

Permanent markers

Applicator sticks

Balance

Para film paper

Distilled water

Chemicals

Refrigerator

Glassware

Stirrers

Bottles

Sampling spoons

Cool box

pH Meter

Buckets and basin

Screw cap bottles

Plastic containers with lids

Water bath

Aluminum foil

Stop clocks

Hot plates

Hot air ovens

476 | P a g e


Checklist Score

Yes No

Indicator Equipment and materials are well selected

safety

efficiency in use

right

handling

Indicator Sampling is well conducted

The choice of particular sampling depends on the purpose of the analysis the property to be measured the nature of the total population and of the individual samples and the type of analytical technique used to characterize the samples



Sample is collected by stratified

Sample is collected by multistage

Indicator Chemicals (for reagents) are well identified

State of reagents

concentration

types of product

Indicator Materials and equipments are well used

safety

efficiency in use

Indicator Chemicals (for reagents) are well mixed

concentration

homogeneity

procedures

Indicator Samples and reagents are well handled



cleaning of lab ware glassware and equipment

Observation

477 | P a g e


Checklist Score

Yes No

Indicator Reagents are well prepared (for minerals carbohydrates fats and proteins analysis)







Indicator sample handling is described




Indicator materials and equipments are well described

safety

efficiency in use

right

handling

Observation


Checklist Score

Yes No

Indicator The right reagents are prepared




Indicator The reagents specifications are respected

The concentration

The instructions

Indicator The accuracy is achieved

measure of closeness to true value

478 | P a g e

Reproducibility of a measurement

Indicator Samples and reagents handling conditions are respected




Observation


Checklist Score

Yes No

Indicator Safety measures are practiced







Material for sample conservation is used

Indicator Materials and equipment are clean


Application of SOPs

Observation

479 | P a g e

Reference books


22 2010)







480 | P a g e

F O P T K 5 0 1 - TOMATO PASTE AND KETCHUP MAKING

FOPTK501 Make tomato paste and ketchup


Credits 6 60




Purpose statement

The module on making tomato paste and ketch up focuses on equipping the learners with practical skills

in processing fresh tomatoes The module is intended for learners who have successfully completed the

certificate II in food processing At the end of this module learners will be able to Prepare the work

area Prepare materials and equipment Prepare fresh tomatoes (identification and selection of good

quality fresh tomatoes) Make tomato pulp for both tomato paste and ketch up Check the quality of

tomato paste and ketch up Package tomato paste and ketch up

Learners will be able to carry out the above tasks working in tomato paste and ketch up factories or

being self-employed with a high degree of efficiency and an ability to manage limited resources

481 | P a g e


Demonstrate basic knowledge of inorganic and organic chemistry

Demonstrate basic knowledge of analytical chemistry

Demonstrate basic calorimetry and







1 Prepare fresh tomatoes 11 Proper selection of fresh tomatoes based on quality criteria

12 Accurate sorting of fresh tomatoes based on quality parameters

13 Proper washing of the fresh tomatoes referring to the standards

2 Make tomato pulp 21 Proper crushing of the tomatoes based on requirement 22 Proper separation of skins seeds and the pulp

accordingly 23 Accurate measurement of the Brix of pulp based on

requirement

3 Make the paste 31 Proper preparation of pulp (pH salting) according to the specifications

32 Proper cooking and concentration of the pulp according to the parameters

33 Proper adjustment of the pulp (viscosity pH brix MC) according to the specifications

34 Proper cooling of the paste according to the requirement

35 Proper checking of the quality (Viscosity and moisture content) according to the parameters

4 Make the ketchup 41 Proper selection of ingredients according to the recipe 42 Accurate measurement of ingredients and spices based

on protocol 43 Appropriate addition of ingredients and spices

accordingly 44 Proper cooking and concentration of the mixture based

482 | P a g e

on the parameters 45 Proper cooling of the mixture according to the

requirement 46 Proper selection of preservatives according to the

standards 47 Proper addition of preservatives according to the

standards 48 Proper checking of the quality based on quality

parameters

5 Package the products 51 Proper identification of the packages according to the specifications

52 Accurate filling in the packages according to the techniques

53 Proper sealing of the product according to the techniques

6 Pasteurize sterilize the product 61 Proper identification of the technique based on the type of product and packaging material

62 Proper use of equipment according to the operation manual

63 Proper monitoring of the process based on parameters 64 Proper collection of the sample for further analysis

according to the guidlines

483 | P a g e

LU 3 Prepare fresh tomatoes

1

Learning Outcomes

1 Select fresh tomatoes 2 Sort fresh tomato 3 Wash fresh tomato

15 Hours

Learning Outcome 11Select fresh tomatoes

Tomatoes varieties according to the use

Tomato maturity indices

Tomatoes quality parameters

Tomato defects (physical microbiological and chemical defects)

o Oral presentation on selecting fresh tomato

o Viewing of pictures DVD on selecting tomatoes varieties according to the use tomato maturity indices tomatoes quality parameters and tomato defects

o Demonstration on selecting tomatoes varieties according to the usetomato maturity indices tomatoes quality parameters and tomato defects

o Practical exercises on selecting tomatoes varieties according to the usetomato maturity indices tomatoes quality parameters and tomato defects

Different tomatoes varieties

Color charts

Audio-visual aids (DVDs pictures)


484 | P a g e


Proper selection of fresh tomatoes based on quality criteria

o Group discussion on selecting fresh tomatoes





Written evidence



Checklist Score

Yes No

Indicator tomatoes maturity indices are well identified

Size of tomatoes

Shape of tomatoes

Color of tomatoes

Texture of tomatoes

Indicator tomatoes defects are well described

Physical defects


Chemical defects

Indicator tomatoes varieties are well identified

Roma tomatoes

Cherry tomatoes

Observation

485 | P a g e

Learning Outcome 12Sort fresh tomato

Purpose of tomato sorting

Tomato sorting parameters

Techniques of sorting

o Oral presentation on purpose of tomato sorting tomato sorting parameters and techniques of sorting

o Viewing of pictures DVD on tomato sorting parameters and techniques of sorting

o Demonstration on tomato sorting parameters and techniques of sorting

o Practical exercises on tomato sorting parameters and techniques of sorting

o Group discussion tomato sorting parameters and techniques of sorting

Sorting table

Screens

Vat

Tomato






Written evidence




Accurate sorting of fresh tomatoes based on quality parameters


486 | P a g e

Checklist Score

Yes No

Indicator Tomato sorting parameters are identified

Ripening maturity

free of diseases

mechanical damaged

Indicator Techniques of sorting are well identified

manual techniques

mechanical techniques

Observation

Learning Outcome 13Wash fresh tomato

Purpose of washing

Water cleanliness for tomato washing

Disinfectants addition

Washing techniques (Deeping in water spray wash wash on belt-conveyor )

o Oral presentation on washing tomatoes

o Viewing DVD on washing techniques

o Demonstration on washing o Practical exercises washing

techniques o Group discussion on

dosage of disinfectants in water for washing tomato

Clean water

Washing vats

Disinfectants

Tomato

Belt conveyor

Water sprayer

Tables



Proper washing of the fresh tomatoes referring to the standards


487 | P a g e


Written evidence





Checklist Score

Yes No

Indicator Washing techniques of tomatoes are well identified

Deeping in water

spray wash

wash on belt-conveyor )

Indicator effectiveness of tomatoes washing is well done

Potable water

Appropriate detergent disinfectants

Right of washing materials

Observation

488 | P a g e

LU 2 Make tomato pulp

2

Learning Outcomes

1 Crush tomato 2 Prepare the pulp 3 Check the quality

15 Hours

Learning Outcome 21Crush tomato

Purpose of tomato crushing

Crushing conditions

Crushing techniques

o Oral presentation on crushing tomato

o Viewing DVD on crushing tomato

o Demonstration on crushing techniques

o Practical exercises on crushing techniques

o Group discussion on crushing conditions and crushing techniques

- Tomato - Equipments

Balance Refractometer Tomato

crusherpulper





Proper crushing of the tomatoes based on requirement


489 | P a g e


Written evidence



Checklist Score

Yes No

Indicator Crushing process are described

Remove of skins and seeds

Chopping

squeezing

Observation

Learning Outcome 22Prepare the pulp

Purpose of separating tomato juice tomato seeds and skin

Separation techniques

Estimation of pulp yield

o Oral presentation on separation of tomato components

o DVD on separation of tomato seeds and skin separation techniques

o Demonstration on separation of tomato seeds and skin separation techniques

o Practical exercises on separation of tomato seeds and skin separation techniques and estimation of yield


separation of tomato seeds and skin separation techniques

Juice extractor

Pulper

Crushed tomatoe


490 | P a g e





Written evidence



Checklist Score

Yes No

Indicator pulping process is well conducted

Pre-heating of tomatoes


Observation


Purpose of evaluating the pulp quality

Quality parameters (pH Brix Moisture Content homogeneity of the pulp)

Techniques in measuring of the quality parameters

o Oral presentation on checking the quality of the pulp

o Demonstration on techniques of measuring quality parameters of the pulp

o Practical exercises on measuring quality parameters of the pulp


Tomato juice

Refractometer

Kim wipe

Oven

pH-meter



Proper separation of skins seeds and the pulp accordingly

491 | P a g e

techniques of measuring quality parameters of the pulp





Written evidence


Multiple choices questions Matching Sentence completion Fill in blank Presentation Open questions or Short answer question

Checklist Score

Yes No

Indicator Quality parameters are well identified

pH

degree brix

moisture content

homogeneity of pulp

Indicator Techniques in measuring of the quality parameters

visual inspection

physical inspection

chemical inspection

Observation


Accurate measurement of the Brix of pulp based on requirement

492 | P a g e

LU 3 Make tomato paste

3

Learning Outcomes

1 Prepare the pulp 2 Cook and concentrate the pulp 3 Cool the paste

10 Hours


Adjustment of pulp parameters (pH

Addition of salt to the pulp

Homogenization of the pulp

o Oral presentation on preparation of the pulp

o Viewing DVD on pulp preparation

o Demonstration on adjustment of pulp parameters addition of salt to the pulp and homogenization of the pulp

o Practical exercises on adjustment of pulp parameters addition of salt to the pulp and homogenization of the pulp

o Group discussion on adjustment of pulp parameters

Pulp

Salt

Balance

pH meter

Refractometer

Mixer




Proper preparation of pulp (pH salting) according to the specifications


493 | P a g e




Written evidence



Checklist Score

Yes No

Indicator Adjustment of pulp parameters are well done

pH

degree brix

acidity

salty

Indicator Homogenization of the pulp is well done

viscosity

size reduction

Observation

Learning Outcome 32Cook and concentrate the pulp

Purpose of cooking and concentrating the pulp

Techniques of cooking and concentrating the pulp

Cooking and concentration conditions

Monitoring cooking and concentrating the pulp

o Oral presentation on cooking and concentrating the pulp

o Viewing DVD on cooking and concentrating the pulp

o Demonstration on techniques of cooking and concentrating the pulp cooking and concentration conditions and monitoring cooking and concentrating the pulp

Evaporator

Thermometer

Chronometer

Refractometer

Stirrersagitators

Cooking pans



494 | P a g e

o Practical exercises on techniques of cooking and concentrating the pulp cooking and concentration conditions and monitoring cooking and concentrating the pulp

o Group discussion on cooking and concentrating the pulp

o Field visits on cooking and concentrating the pulp





Written evidence



Checklist Score

Yes No

Indicator Cooking and concentration conditions of pulp are well controlled

temperature

pressure

Indicator Monitoring cooking and concentrating the pulp is well controlled

Stirring constantly to prevent burning

Further evaporation

The heating time


Proper cooking and concentration of the pulp according to the parameters

495 | P a g e

Observation

Learning Outcome 33Cool the paste

Purpose of cooling the paste

Techniques of cooling the paste

Cooling conditions

Addition of preservatives

Monitoring cooling process

Checking the quality of the paste

o Oral presentation n cooling the paste

o Viewing DVD on techniques of cooling the paste cooling conditions monitoring cooling process and checking the quality of the paste

o Demonstration on techniques of cooling the paste cooling conditions monitoring cooling process and checking the quality of the paste

o Practical exercises techniques of cooling the paste cooling conditions monitoring cooling process and checking the quality of the paste

o Group discussion techniques of cooling the paste cooling conditions monitoring cooling process and checking the quality of the paste

Paste

Cooling vats

Thermometer

Source of chilled water

Refractometer

Stirrersagitators


Potassium sorbate



Proper adjustment of the pulp (viscosity pH brix MC) according to the

specifications


496 | P a g e




Written evidence



Checklist Score

Yes No

Indicator Conditions of cooling are well mentioned

temperature

time

relative humidity

Indicator Techniques of cooling are well identified

refrigeration

freezing

Observation

497 | P a g e

LU 4 Make tomato ketchup

4

Learning Outcomes

1 Add ingredients 2 Cook and concentrate the mixture 3 Cool the ketchup

10 Hours

Learning Outcome 41Add ingredients

Types of ingredients

Ratio of ingredients

Prepare ingredients

Techniques of adding ingredients

Mixing ingredients and the pulp

Measurement of mixturersquos quality parameters (pH brix)

o Oral presentation on addition of ingredients

o Demonstration on selection and addition of ingredients and preparation of ingredients

o Practical exercises on calculating the ratio of ingredients preparation of ingredients techniques of adding ingredients mixing ingredients and the pulp

o and measurement of mixturersquos quality parameter

o Group discussion on types of ingredients ratio of ingredients techniques of adding ingredients mixing ingredients and the pulp

o and measurement of mixturesrsquos brix

IngredientsTomato pulp sugar spices (garlic pepper cinnamon vinegar onions salt )

Balance

Refractometer

Mixer

Stirrersagitators


498 | P a g e





Written evidence



Checklist Score

Yes No

Indicator ingredients are well identified


Function of ingredients


Indicator Mixing ingredients and the pulp is well monitor

Procedures of mixing

Conditions (temperature time amounthellip)

Indicator mixturersquos quality parameters are well measured

Degree brix

salty

pH

Observation


Proper selection of ingredients according to the recipe

Accurate measurement of ingredients and spices based on protocol

Appropriate addition of ingredients and spices accordingly

499 | P a g e

Learning Outcome 42Cook and concentrate the mixture

Purpose of cookingconcentrating the mixture

Techniques of cooking concentrating the mixture

Cookingconcentration conditions

Monitoring cooking and concentration of the mixture

o Oral presentation on cookingconcentrating the mixture

o Viewing DVD on cooking and concentrating the mixture

o Demonstration on techniques of cooking and concentrating the mixture cooking conditions and monitoring cooking and concentrating the mixture

o Practical exercises on techniques of cooking and concentrating the mixture cooking conditions and monitoring cooking and concentrating the mixture

o Group discussion on techniques of cooking and concentrating the mixture cooking conditions and monitoring cooking and concentrating the mixture

o Field visits

Mixture of tomato pulp sugar and spices (garlic pepper cinnamon vinegar onions salt )

Evaporator

Thermometer

Cooking pans





Written evidence




Proper cooking and concentration of the mixture based on the parameters


500 | P a g e

Checklist Score

Yes No


temperature

pressure



Further evaporation

The heating time

Observation

Learning Outcome 43Cool the ketchup

Purpose of cooling the ketchup

Techniques of cooling the ketchup

Cooling conditions

Monitoring of cooling process

Adding preservatives

Checking of the quality (pH brix organoleptic properties)

o Oral presentation on cooling the ketchup

o Viewing DVD on cooling the ketchup

o Demonstration on techniques of cooling the ketchup cooling conditions monitoring of cooling process adding preservatives and checking of the quality (pH brix organoleptic properties)

o Practical exercises on techniques of cooling the ketchup cooling conditions monitoring of cooling process adding preservatives and checking of the quality (pH brix organoleptic properties)

o Group discussion on techniques of cooling the ketchup cooling conditions monitoring of cooling process adding

Ketchup

Potassium sorbate

Cooling vats

Thermometer


Refractometer

Stirrersagitators

pH-meter


501 | P a g e

preservatives and checking of the quality (pH brix organoleptic properties)

o Field visits





Written evidence



Checklist Score

Yes No


temperature

time

relative humidity


refrigeration

freezing

Indicator Checking of the quality is well done

pH

degree brix

organoleptic properties

Observation


Proper cooling of the mixture according to the requirement

502 | P a g e

LU 5 Packagesterilize the product

5

Learning Outcomes

1 Identify the packages 2 Fill and seal packages 3 Sterilizepasteurize the product 4 Label the products 5 Pack the products 6 Store the product

15 Hours

Learning Outcome 51Identify the packages

Types of packages and specification of packages

Selection of the package based on productsrequirement

o Oral presentation on identifying packages


o Practical exercises on selection of types of packages according to the products and requirement

o Group discussion on types of packages and selection of the package based on products and requirement

Packages materials

Glasses bottles

Plastic bottles

Cans

PE aluminum laminated bags





Proper identification of the packages according to the specifications


503 | P a g e


Written evidence



Checklist Score

Yes No

Indicator the packages based on productsrequirement are well selected

plastics

glass

metals


Cans

Observation

Learning Outcome 52Fill and seal packages

Purpose of filling andsealing the package

Techniques of filling and sealing the packages

Filling and sealing conditions

Monitoring of filling and sealing process

o Oral presentation on filling and sealing packages

o Viewing DVD on filling and sealing packages

o Demonstration on applying techniques of filling and sealing the packages

o Practical exercises on applying techniques of filling and sealing the packages

o Group discussion filling and sealing conditions monitoring of filling process

o Field visits on packaging and sterilizing the tomoto paste and tomato ketchup

Filling machine

Packages

Tomato paste and ketchup

Sealing machine

Packaged product


504 | P a g e





Written evidence



Checklist Score

Yes No

Indicator filling conditions are mentioned

temperature

pressure

kind of containers

Observation

Learning Outcome 53Sterilizepasteurize the product



Accurate filling in the packages according to the techniques

505 | P a g e

Purpose of sterilizationpasteurization the product

Techniques of sterilizationpasteurization the product

Sterilizationpasteurization conditions

Monitoring of sterilizationpasteurization process

Cooling techniques Check the quality (Checking

shelf-life stability) Sampling for further analysis

o Oral presentation on sterilizepasteurize the product

o DVD on sterilizepasteurize the product

o Demonstration on sterilize and pasteurize the product

o Practical exercises on sterilize and pasteurize the product

o Group discussion on sterilizationpasteurization conditions monitoring of sterilizationpasteurization processand cooling techniques

o Field visits on packagingsterilizing the tomoto paste and tomato

Pasteurizer

Sterilizer

Packagedsealed products

Cooler





Written evidence



Checklist Score

Yes No

Indicator Purpose of sterilizationpasteurization of the product is well mentioned

Product safety

shelf life

Indicator Sterilizationpasteurization conditions are well mentioned

temperature

time


Proper sealing of the product according to the techniques

506 | P a g e

pressure

Indicator Check the quality of product is well done

shelf life stability

taste

appearance

Observation

Learning Outcome 54Label the products

Purpose of labeling

Label contents

Techniques of labeling

o Oral presentation on labelling the products

o Viewing of pictures of labels and labelling the products

o Demonstration on techniques of labelling the products

o Practical exercises on techniques of labelling the products

o Group discussion on labelling

o Field visits

Labels

Products (tomato paste and ketchup)

Sealing materials






Proper labelling of the product according to the standards and techniques


507 | P a g e

Written evidence



Checklist Score

Yes No

Indicator Techniques of labeling is well selected

Direct techniques

Indirect techniques

Indicator Label contents are well mentioned Brand name

List of ingredients

Nutritional information

Batchlot number

Net quantity

ManufactureExpiration date

Observation

Learning Outcome 55Pack the products

Purpose of packing

Techniques of packing

Packing conditions


packing

o Demonstration on packing techniques

o Practical exercises on packing techniques

o Group discussion on packing conditions


Packaged products

Boxes (carton wooden plastics)



508 | P a g e




Written evidence



Checklist Score

Yes No

Indicator Techniques of packing

Primary technique

Secondary technique

Tertiary technique

Indicator packages material are well selected

cartons

wooden

plastics

Observation

Learning Outcome 56Store the product



Proper packing of the product according to the requirement and guidelines

509 | P a g e

Purpose of storing

Techniques of storing

Storing conditions

Checking shelf-life stability

o Oral presentation on storing the products

o Viewing picture and DVDs on differect types of storage houses

o Demonstration on storage techniques

o Practical exercises on storage techniques

o Group discussion storing conditions and checking shelf-life stability

o Field visits packagingsterilizing the tomoto paste and tomato





Written evidence



Checklist Score

Yes No

Indicator storage conditions are well mentioned temperature

relative humidity

time

light

Indicator shelf life of product is described

production date


Proper storage of the product according to the requirement guidelines and

techniques

510 | P a g e

expiration date

Observation

511 | P a g e



For the preparation of its various dishes Fantastic restaurant located in Kigali city centre needs tomato paste and ketchup from three tomato varieties (Anna f Edenf1 and Roma variety) available in NYAGATARE District The manager of the restaurant has ordered SORWATOMO Ltd 5 kg of tomato paste and 4 litters of tomato ketchup respectively of each the above-mentioned tomato varities As a technician of SORWATOMO Ltd the production manager requested you to process the tomato paste and ketchup within 1 day The following conditions should be respected

- For tomatoe paste - The pH should be below 4 6 whereas total soluble solids

not be less than 24 - Tomatoes paste should be packaged in 250 gmaluminum

laminated polyethylene packages For tomatoes ketchup

The pH should be below 4 5 whereas total soluble solids not be less than 28

Tomatoes ketchup should be packaged in 250 ml glass bottle

Task To process tomato paste and tomato ketchup from Anna f1

variety

To process tomato paste and tomato ketchup from Edenf1

variety

To process tomato paste and tomato ketchup from Roma

variety

Products and ingredients

Anna f1 tomatoe detergents soaps tomato pulp sugar spices (garlic pepper cinnamon vinegar onions salt ) disinfectants surfactants (basic alkilis acids chelating agents)

Materials

Water brush sprayers Bucket cleaning cloth PPE SOP

Packaging materials

aluminium laminatedPE bags glass bottle

Hygrometer Labels Equipment

Stirringagitating rods Glassplastic Bottles Washing brush siphon Hydrometer Refractometer Vats Washing vats Sorting tables Tomatoes crusher Tomatoes pulpers Sievers Holding tanks Evaporators Thermometer Cooler Sterelizer Pasteurizer Filling

512 | P a g e

machine pH-meter PE aluminium laminated bags

513 | P a g e


Checklist Score

Yes No

Indicator Equipment are prepared (selected cleaned and adjusted)

Safety of equipments

Right of equipment

Efficiency of use

Indicator Fresh tomato are prepared (selected sorted and washed)

appearance

maturity indices

spray wash

Indicator Tomato pulp is prepared (tomato are crushed pulped)

pre-heating tomatoes

crushed tomatoes

separation techniques

Indicator Products are prepared (add ingredient for ketchup cooked and concentrated cooled)

temperature and pressure


Further evaporation

Cooling condition

Indicator Products are packaged and sterilizedpasteurized

Packaging based on product


Product safety shelf life

Observation


Checklist Score

Yes No

Indicator Reddish color is achieved

Visual inspection

Colorimetric inspection

IndicatorGood body and even texture is achieved

Right viscosity

homogeneity

Indicator Tomato flavor is achieved

514 | P a g e

Desirable flavor

Observation


Checklist Score

Yes No

Indicator Required pH is achieved

Application of SOPs ( in range )

Accuracy measurement

Indicator Required brix is achieved

Application of SOPs( in range )


Indicator The package type and size are respected

plastics

glass

metals


Cans

Observation


Checklist Score

Yes No


PPE

Free from any hazard


Application of SOPs


Indicator Materials and equipment are cleaned

Use containers that are clean dry leak-proofsterile and of a size siutable for samples of the product

Application of SOPs


515 | P a g e

Application of SOPs

Observation

Reference books

1 H-D Belitz W Grosch P Scieberle Food Chemistry 4th edition 2009 2 FAO Technical manual on small-scale processing of fruits and vegetables 1997

httpwwwfaoorgdocrepx0209ex0209e00htm accessed online on 23102013 3 Melrose Chemicals Ltd Cleaning and disinfecting in the Food Processing Industry

httpwwwmelrosechemcomenglishpublicatgeneralcleaningpdf accessed on 23102013

516 | P a g e

GLOSSARY

Assessment A process of gathering and judging

evidence in order to decide whether a person

has attained a standard of performance

Assessment criteria Statements which describe

performances and place them in context with

sufficient precision to allow valid and reliable

assessment

Best practice Management practices and work

processes that lead to outstanding or top-class

performance and provide examples for others

Competency standard An industry-determined

specification of performance which sets out the

skills knowledge and attitudes required to

operate effectively in employment

Competency standards are made up of units of

competency which are themselves made up of

elements of competency together with

performance criteria a range of variables and

an evidence guide

Competency means the ability to apply

knowledge skills and personal social and

methodological skills in the workplace or

during learning as well as in personal and

professional development This ability or

capacity is acquired through leaning exposure

to the tasks and series of training allowing one

to perform specific task autonomously Reason

why in the context of the CBE Framework

competencies are described as responsibility

and independence

Competency-based assessment (or CBA) The

gathering and judging of evidence in order to

decide whether a person has achieved a

standard of competency

Complementary competencies Set of

knowledge skills and attitudes which are not

directly linked to a specific occupation or

industry but which are important for work

education and life in general such as

communication mathematics organizational

aptitude and computer literacy interpersonal

and analytical competency

Core modules Modules leading to

competenciesrsquo acquisition that an industry

sector has agreed upon as essential for a person

to be accepted as competent at a particular

level All modules may be core but in many

cases competency at a level will involve core

modules plus optional or specialization

modules Core competencies are normally

those central to work in a particular industry

Credential Formal certification issued for

successful achievement of a defined set of

outcomes eg successful completion of a

course in recognition of having achieved

particular knowledge skills or competencies

successful completion of an apprenticeship or

traineeship

Credit The acknowledgement that a person has

satisfied the requirements of a module

Curriculum The specifications for a course or

subject (module) which describe all the learning

experiences a learner undergoes generally

including objectives content intended learning

outcomes teaching methodology

recommended or prescribed assessment tasks

assessment exemplars etc

Evidence guide The part of a competency

standard which provides a guide to the

interpretation and assessment of the unit of

competency including the aspects which need

to be emphasized in assessment relationships

to other units and the required evidence of

competency

Flexible delivery A range of approaches to

providing education and training giving

learners greater choice of when where and

how they learn Flexible delivery may involve

distance education mixed-mode delivery

online education self-paced learning self-

directed learning etc

Formal education Also formal training

education or training provided in educational

institutions such as schools universities

colleges etc or off the job in a workplace

usually involving direction from a teacher or

instructor

General competencies competencies

correspond to larger operations that go beyond

the tasks but generally contribute to their

implementation These activities require more

fundamental learning and are generally

common to several tasks and transferable to

many work situations

Generic modules Modules leading to the

attainment of complementary competencies

Informal education The acquisition of

knowledge and skills through experience

reading social contact etc

Internship An opportunity for a learner to

integrate career related experience by

participating in planned supervised work

Key competencies Any of several generic skills

or competencies considered essential for

people to participate effectively in the

workforce Key competencies apply to work

generally rather than being specific to work in a

particular occupation or industry The following

are key areas of competency which were

developed into seven key competencies

collecting analyzing and organizing

information communicating ideas and

information planning and organizing activities

working with others and in teams using

mathematical ideas and techniques solving

problems and using technology

Knowledge means the result of the adoption

of information through the learning process

Knowledge is a set of facts principles theories

and practices related to area of work or study

In CBE context lifelong learning knowledge is

described as theoretical and or factual

Learning outcomes are statements of what

learner knows understands and can perform

based on the completion of the learning

process defined by knowledge skill and

competency

Learning activities Suggested activities that

can be developed during lesson planning and

activity preparation The choice of learning

activities must be tailored according to group

size available material resources and

communication tools

Learning hours Amount of hours required to

acquire the competency including the time

allocated to evaluation which is estimated

between 5 and 10 of the total learning time of

the competency

Learning outcomes Statements that indicate

what learners will know or be able to do as a

result of a learning activity Learning outcomes

are usually expressed as knowledge skills or

attitudes

Learning unit Any of the basic building blocks

of a module which describes the key activities

or the elements of the work covered by the

module

Module A unit of training which corresponds to

one competency and which can be completed

on its own or linked to others

Occupation The principal business of onersquos life

Performance criteria The part of a competency

standard specifying the required level of

performance in terms of a set of outcomes

which need to be achieved in order to be

deemed competent It describes the quality

requirements of the result obtained in labor

performance

Qualification means the formal name for the

result of a process of assessment and

validation which is obtained when a competent

body determines that an individual has

achieved learning outcomes to the standards

laid down

Quality assurance The systems and procedures

designed and implemented by an organization

to ensure that its products and services are of a

consistent standard and are being continuously

improved

Recognition of prior learning (or RPL) The

acknowledgement of a personrsquos skills and

knowledge acquired through previous training

work or life experience which may be used to

grant status or credit in a subject or module

Skills are the ability to apply knowledge and

use the principle of ldquoknow howrdquo to perform a

specific task and to solve the problem In

the context of the CBE Framework skills are

defined as cognitive (involving the use of logical

intuitive and creative thinking) practical

(including physical skill and use of methods

materials devices and instruments) and social

skills (communication and cooperation skills

emotional intelligence and other)

Specific competencies Competencies that are

directly related to the tasks of the occupation in

the workplace context They refer to concrete

practical and focused aspects

Traineeship A system of vocational training

combining off-the-job training at an approved

training provider with on-the-job training and

practical work experience Traineeships

generally take one to two years and are now a

part of the New Apprenticeships system

Unit of competency A component of a

competency standard A unit of competency is a

statement of a key function or role in a

particular job or occupation See also element

of competency performance criteria range of

variables

WORKFORCE DEVELOPMENT AUTHORITY ndash WDA P O BOX 2707 Kigali Rwanda T +250 255113365 F +250 255113365 E infowdagovrw I wwwwdagovrw

Workforce Development Authority

Empowering people with employable skills and entrepreneurship capacity

CSTCAP5001-TVET CERTIFICATE V

Food Processing

REQF Level 5 CURRICULUM




P O BOX 2707 Kigali

Tel (+250) 255113365

Fax (+250) 255113365

Email infowdagovrw

Web wwwwdagovrw


November 2014

Copyright
















theWDA Ph (+250) 255113365 fax (+250) 255113365


Published by


P O BOX 2707 Kigali

Tel (+250) 255113365


Table of Contents







21 Description 2









34 Flowchart 7



42 Portfolio 8












































































































G L O S S A R Y 5 1 6









CD Compact Disk













GB Gigabytes







MB Megabytes















UV Ultra Violet




Acknowledgments



Coordination


MUHIRE JMVCDU-WDA

Facilitation




NKUBITO Jean Pierre






Manager Umuhigo Ltd










certification
















Section

1

Section

2


21 Description

































Title

Level

Credits

Sector

Sub-sector

Issue date


REQF Level 5

120


Food processing

November 2014

2 | P a g e






Communication




Food technician







of Prior Learning






3 | P a g e




Health reproduction


Business Plan





Self-management




Technology

Manipulate computer

Using internet



4 | P a g e













Total 54


GEN

ERA

L





SPEC

IFIC








Total 66

5 | P a g e

3 TRAINING PACKAGE



31 Course structure





















the following pages

Section

3

6 | P a g e





Du

rati

on

(4

20

Hrs

)

Att

end

tra

inin

g se

ssio

n

pre

par

e to

ols

inst

um

ents

an

d m

ater

ials

pre

par

e m

ater

ials

to

ols

an

d e

qu

ipm

ent

pre

par

e w

ork

plc

e

carr

y o

ut

the

wo

rk

chec

k ac

tivi

ties

Rep

ort

th

e w

ork

Des

crib

e th

e o

ccu

pat

ion

an

d le

arn

ing

pro

cess

Mo

nit

or

Occ

up

atio

nal

SH

E b

est

pra

ctic

es

Mai

nta

in p

rofe

ssio

nal

co

nve

rsat

ion

in u

pp

er-i

nte

rmed

iate

Engl

ish

Gu

kore

sha

ikin

yarw

and

a cy

rsquointy

oza

Wo

rk in

a s

oci

ally

div

erse

en

viro

nm

ent

Org

aniz

e a

Bu

sin

ess

Use

ICT

at w

ork

pla

ce

Ap

ply

pro

fess

ion

al e

thic

s

Inte

grat

e w

ork

pla

ce

pre

par

e cu

ltu

re m

edia

fo

r fo

od

mic

ro-o

rgan

ism

an

alys

is

Gen

eral

ch

emis

try

Gen

eral

ph

ysic

s

Gen

eral

Mat

hem

atic

s

1 2 3 4 5 6 7 8 9 10

11

12

13


30

30

30

30

30

30

30

30

0

60

60

50

70



60


60



parchment60




60



7 | P a g e

34 Flowchart








Figure 2Flow chart
















8 | P a g e






42 Portfolio




















on that module


Section

4

9 | P a g e




curriculum

















Relevance 90


(example Safety)

100

10 | P a g e









with pre-requisites







certification



module








11 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement








12 | P a g e


Not applicable









to them










13 | P a g e


1

Learning Outcomes


6 Hours


Introductions



expectations

- Trainer manual








14 | P a g e

Checklist Score

Yes No

Observation


Working as a team

Building trust


- Trainer manual





Checklist Score

Yes No

Observation




15 | P a g e





- Trainer manual





Checklist Score

Yes No

Observation




16 | P a g e


2

Learning Outcomes


12 Hours





Working conditions


neighborhood











17 | P a g e

Checklist Score

Yes No

Observation




Duration Flowchart





school











18 | P a g e

Checklist Score

Yes No

Observation

19 | P a g e


3

Learning Outcomes


2 Hours





- Trainer manual








20 | P a g e

Checklist Score

Yes No

Observation









Checklist Score

Yes No

Observation




21 | P a g e

22 | P a g e


4

Learning Outcomes


10 Hours




o -








23 | P a g e

Checklist Score

Yes No

Observation










Checklist Score

Yes No

Observation




24 | P a g e


SMART goals








- Trainer manual





Checklist Score

Yes No

Observation




25 | P a g e


SMART goals








- Trainer manual





Checklist Score

Yes No

Observation




26 | P a g e







- Trainer manual





Checklist Score

Yes No

Observation


o -





27 | P a g e





Checklist Score

Yes No

Observation

Reference books





28 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement










29 | P a g e


Not applicable













practice













30 | P a g e


1

Learning Outcomes


10 Hours




Responsibility of

administration

Incident reporting



Hazard control in

workplace



SHE standards


place


risk Control


safe


o Brainstorming


o Group discussion

Flipcharts

Markers

Flipcharts stand

Internet


31 | P a g e





Written

Oral

Performance


applied

Checklist Score

Yes No




Observation

equipment

Health of employees

Facilities


accidents


procedures



32 | P a g e






materials tools and

equipment

o Group discussion


Checklist

PPEs

Brushes

Store

Shelter

Shelves

Pen





Written

Oral

Performance


Checklist Score

Yes No




Observation




33 | P a g e


OSHE best practice

regulations

standards



specific trade






Written

Oral

Performance


Checklist Score

Yes No






34 | P a g e

Observation

35 | P a g e


2

Learning Outcomes


10 Hours
















36 | P a g e


Written

Oral

Performance


Checklist Score

Yes No



Observation









loss of manpower




37 | P a g e











Written

Oral

Performance


Checklist Score

Yes No



Observation



38 | P a g e













Written

Oral

Performance


Checklist Score

Yes No





39 | P a g e



Observation


Use of PPEs












Written

Oral

Performance





40 | P a g e

Checklist Score

Yes No







Observation

41 | P a g e


3

Learning Outcomes



10 Hours




(OHampS) program

A policy statement




safety committee




Training



accidentsincidents







o Brainstorming

o Group work

o Discussion

- Reference books

- Internet

- Hand-outs

- Stories and

pictures


42 | P a g e




Following safe work

procedures


all regulations


illness immediately


unsafe conditions



the representative





regulations


unsafe conditions

Ensuring that only



equipment






hazards


properly maintained

Promoting safety




workplace




43 | P a g e





authority


facilities













Written

Oral

Performance


and safety matters



44 | P a g e

Checklist Score

Yes No





Observation





Incident reporting









control



equipment

Health of employees

Facilities


accidents


Procedures

o Brainstorming

o Group work

o Discussion

- Reference

books

- Internet

- Hand-outs

- Stories and

pictures


45 | P a g e





Written

Oral

Performance


Checklist Score

Yes No



Observation


Evaluation forms





pictures





46 | P a g e





Written

Oral

Performance


Checklist Score

Yes No




Observation




(Author Editor)


Date 2009









47 | P a g e

48 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement








49 | P a g e


Not applicable















50 | P a g e


1

Learning Outcomes












materials








51 | P a g e


Written

Oral

Performance


Checklist Score

Yes No


Observation










services




52 | P a g e





Written

Oral

Performance


Checklist Score

Yes No



Observation






groups







53 | P a g e





Written

Oral


Checklist Score

Yes No


Observation




54 | P a g e


2

Learning Outcomes





workplace








workplace


55 | P a g e




Written

Oral


Checklist Score

Yes No



Observation







Disclosure


- Reference books


- Online materials



56 | P a g e





Written

Oral

Performance


Checklist Score

Yes No


Observation






materials





57 | P a g e





Written

Oral

Performance


Checklist Score

Yes No


Observation

Reference books








58 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement



59 | P a g e


Not applicable












60 | P a g e


1

Learning Outcomes


7 Hours




Confidentiality










61 | P a g e




Written evidence

Oral evidence


Essay



Sentence completion

Checklist Score

Yes No

Privacy

Independence

Security

Right to vote

Medication

Education

Employment

Promotion

Leave( Holydays)

Observation



Respect for others


Protected areas




board


62 | P a g e






Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Tax Compliance


Self-reliance

Honesty

Observation



63 | P a g e











Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Agenda of Meeting

Personal Agenda

Observation




64 | P a g e











Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Resource Crunch

Opportunity

Attitude

Observation




65 | P a g e

66 | P a g e


2

Learning Outcomes


15 Hours




Policies












67 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No



Observation













68 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Utilitarian Theory

Duty Ethics

The virtue Theory



Observation


Cooperation










69 | P a g e




Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No


Service Orientation

Uplift others


Political awareness

Observation

70 | P a g e

LU 3 Apply safety

3

Learning Outcomes


8 Hours













71 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Scenario Analysis


Fault-tree Analysis

Event-tree Analysis

Human Error

Observation


Safety and Risk


Safe Exit







72 | P a g e




Written

evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Observation



Importance of PPE








73 | P a g e





Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No


Observation



74 | P a g e

Reference books


PUBLISHERS India






75 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement





76 | P a g e












requirements


requirements




environment







and suppliers



resources


marketing campaigns


activities




77 | P a g e


1

Learning Outcomes


plan

5 Hours











finance resources




78 | P a g e








Checklist Score

Yes No


Business location


Observation






applicants






79 | P a g e








External factors



Competition








80 | P a g e




Oral evidence

Prodiuct evidence


Checklist Score

Yes No




Recruitment process

Observation











81 | P a g e










Written evidence




Checklist Score

Yes No


Types of purchasing



plan

82 | P a g e





Observation

83 | P a g e


2

Learning Outcomes


7 Hours













84 | P a g e

workplace











Problem solving


Checklist Score

Yes No








Observation



85 | P a g e





task













Sentence completion


Checklist Score

Yes No






86 | P a g e

Observation


















87 | P a g e













Checklist Score

Yes No





Observation



88 | P a g e
















Sentence completion





89 | P a g e

Checklist Score

Yes No






Observation

90 | P a g e


3

Learning Outcomes


4 10 Hours














91 | P a g e





Sentence completion


Checklist Score

Yes No



Observation










92 | P a g e













Checklist Score

Yes No






Observation



93 | P a g e













mixplan







94 | P a g e

Leads Customers













Sentence completion


Checklist Score

Yes No

Product promotion



95 | P a g e






Observation

96 | P a g e


4

Learning Outcomes



8 Hours














97 | P a g e


Written evidence




Checklist Score

Yes No





Observation


and needs













98 | P a g e





in advance






Multiple choice

exercises




Checklist Score

Yes No






Observation



inquiries and needs

99 | P a g e















Checklist Score

Yes No





Observation




100 | P a g e

Reference books






101 | P a g e




Credits 30 300

Sector All

Sub-sector All


Purpose statement





102 | P a g e













conducted



103 | P a g e


1

Learning Outcomes


10 Hours
















104 | P a g e

Oral

Checklist Score

Yes No





Observation











Written evidence

Oral evidence





105 | P a g e



Checklist Score

Yes No

Observation





employee











106 | P a g e

Oral evidence


Checklist Score

Yes No


Observation














107 | P a g e




Written evidence

Product evidence

(Check list)


Checklist Score

Yes No


Observation







file documents





108 | P a g e




Written evidence

Product evidence


Checklist Score

Yes No



Observation

109 | P a g e


2

Learning Outcomes


5 Hours





of own IAP goals







Written evidence

Oral evidence





110 | P a g e

Checklist Score

Yes No


Observation









- Logbooks -





Written evidence






111 | P a g e

Checklist Score

Yes No


Observation


Written tests





o Asking questions






Written evidence

Oral evidence


Checklist Score

Yes No





112 | P a g e

Observation

113 | P a g e


3

Learning Outcomes


285 Hours











114 | P a g e


Written evidence

Product evidence

Checklist Score

Yes No


Observation


IAP reports

IAP Evaluation

IAP interview






Written evidence

Product evidence




115 | P a g e

Checklist Score

Yes No


Observation







Written evidence

Oral evidence


Checklist Score

Yes No


Observation




116 | P a g e

Reference books










improve-innovation







(IAP)-challenges








117 | P a g e

118 | P a g e




Credits 6 60

Sector All

Sub-sector All


Purpose statement







119 | P a g e


NA











number (Z)






nature of solution


the procedure


reactions








electrodes




120 | P a g e


1

Learning Outcomes


10 Hours





periodic table



o Observation

o Group discussion

o Presentation

o Brainstorming

- Pictures

- Periodic table

- Video

- Projector



121 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions


Sentence completion

Checklist Score

Yes No















Observation



122 | P a g e










o Group discussion

o Presentation

o Brainstorming

- Periodic table

- Pictures

- Projector

- Computer - Video






Written

Oral


Open questions



metal


123 | P a g e


Sentence completion

Checklist Score

Yes No








Observation









state


o Group discussion

o Presentation

o Brainstorming

- Pictures

- Video

- Projector



124 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Short questions

Matching questions


Sentence completion

Checklist Score

Yes No









Observation



125 | P a g e


2

Learning Outcomes




25 Hours




Solid Liquid Gas





o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector



126 | P a g e





Written evidence

Oral evidence


Matching questions

Multiple questions


Sentence completion

Checklist Score

Yes No













Observation



127 | P a g e





Temperature

Pressure

Polarity


Solubility product


product


product


o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No







128 | P a g e









Observation


Describe titration

Define titration

Types of titrations

Acid-base

titration

Redox titration

Common indicators

Methyl violet

Bromophenol

blue

Methyl orange

Methyl red

Litmus

Bromothymol

blue

Phenolphthalein

Alizarin yellow




o Group discussion

o Brainstorming


o Presentation

o Practical

- Pictures

- Video

- Projector





129 | P a g e








Written evidence

Oral evidence


Open questions

Short questions

Multiple questions

Matching questions


Sentence completion


Checklist Score

Yes No













130 | P a g e






Observation

131 | P a g e


3

Learning Outcomes





15 Hours






Cathode Anode


Daniell Dry Mercury



o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



132 | P a g e





Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No











Fuel cell is stated

Half-cell is stated

Observation



133 | P a g e








o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Matching questions

Open questions

Multiple questions

Short questions


Sentence completion

Checklist Score

Yes No








134 | P a g e





Observation










the cell

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector






135 | P a g e




Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions


Sentence completion

Checklist Score

Yes No










Observation

136 | P a g e


4

Learning Outcomes



10 Hours











o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



137 | P a g e






Written evidence

Oral evidence


Checklist Score

Yes No












138 | P a g e

Observation


Describe polymers












current

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



139 | P a g e

Refractive index





Written evidence

Oral evidence


Checklist Score

Yes No








Observation




140 | P a g e





o Group discussion

o Brainstorming


o Presentation

- Pictures

- Video

- Projector






Oral evidence

Written evidence

Oral evidence


Checklist Score

Yes No







141 | P a g e

Observation





block-elements



















142 | P a g e

143 | P a g e




Credits 3 50

Sector All

Sub-sector All


Purpose statement








144 | P a g e


Not applicable








the world


to the sources








Newtonrsquos law






radio communication


transmission system





systems




Greenhouse effect




145 | P a g e






lsquosurface









light








146 | P a g e


1

Learning Outcomes
















147 | P a g e




Written evidence


Checklist Score

Yes No



Renewable energy


Observation








energy sources

- Pictures

- Video

- Projector

- Computer




148 | P a g e





Written evidence


Checklist Score

Yes No


Renewable energy





Observation



149 | P a g e











- Video

- Projector

- Internet - Books





Written evidence






150 | P a g e

Checklist Score

Yes No


Oil

coal

natural gases


Oil

coal

natural gases


Wind

Solar

Geothermal

Hydropower


Wind

Solar

Geothermal

Hydropower

Observation

151 | P a g e


2

Learning Outcomes


10 Hours
















152 | P a g e


Written evidence


Checklist Score

Yes No






Observation



motion


lsquolaws

Kepler lsquolaws

Application of

Kepler lsquolaws

o Use simulators to


laws of planetary

motion and present




present summary



motion

- Books

- Internet

- Picture

- Projector

- Video


153 | P a g e





Written evidence


Checklist Score

Yes No





Observation



154 | P a g e


Power






orbits



o Discuss in groups




- Books

- Internet

- Picture

- Projector

- video





Written evidence





155 | P a g e

Checklist Score

Yes No


Rocket





Nuclear propulsion

Chemical propulsion

Electric propulsion


Satellite



Medium Earth orbit

Low earth orbit






Observation

156 | P a g e


3

Learning Outcomes





9 Hours


Explanation of

transmission system



system

Transmitter

Channel

Receiver



o Role play

o Group discussion

o Presentation

- Books

- Internet

- Picture

- Projector

- video





157 | P a g e




Written evidence


Checklist Score

Yes No


Transmission system


Transmitter

Chanel

Receiver



Observation






o Research internet


assemble simple

cellular radio

- Books

- internet

- projector

- videos


158 | P a g e





Written evidence


Checklist Score

Yes No


Cellular radio


Cellular network





Observation



159 | P a g e







Phase modulation


types of modulation

- Books

- internet

- Radio





Written evidence


Checklist Score

Yes No


Modulation



Phase modulation






160 | P a g e

Observation


telecommunication



Postal

Telegraph

Telephone








Written evidence




telecommunication


161 | P a g e

Checklist Score

Yes No


Postal

Telegraph

Telephone

Observation

162 | P a g e


4

Learning Outcomes



of physics 7Hours


climate change





Albedo




- Reference books


journals




climate change


163 | P a g e




Written evidence


Checklist Score

Yes No








Clouds

Oceans


Surface Albedo

Observation












journals


164 | P a g e







Written evidence


Checklist Score

Yes No


Greenhouse gases




Rising sea levels





Deforestation

Agriculture


Volcanicity

Ocean currents



165 | P a g e

Observation















Checklist Score

Yes No


Climate change

Climate lag

Climate model



physics


166 | P a g e

Climate feedback



deforestation

Observation

167 | P a g e


5

Learning Outcomes




7Hours











simulation software






168 | P a g e






Checklist Score

Yes No


earthquakes

Tsunami

floods

landslides

Cyclone


earthquakes

Tsunami

Floods

landslides

Cyclones

Observation


earth









169 | P a g e






Checklist Score

Yes No


Geological faults

Volcanic activity

Landslides

Mine blasts

Observation


the earth






scientific reports






170 | P a g e

Control measures

Adaptive measures



landslides

Preventive measures

Control measures

Adaptive measures



cyclones

Preventive measures

Control measures

Adaptive measures




Control measures

Adaptive measures






the earth

171 | P a g e




Checklist Score

Yes No


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures

Observation

172 | P a g e


6

Learning Outcomes





10Hours













173 | P a g e





12Hours



Checklist Score

Yes No




Core

Cladding

Coating




refractive index





Observation



properties of light

174 | P a g e


fiber










Written evidence

E


Checklist Score

Yes No













175 | P a g e

Observation













Written evidence






176 | P a g e

Checklist Score

Yes No






light scattering

light absorption


Repeaters

Regenerators

Optical amplifiers

Observation


transmitter system










177 | P a g e






Checklist Score

Yes No


Optical transmitter

Optical receiver



Laser diode



Photodiode


Transmitter block

Receiver block




Observation



transmitter system

178 | P a g e

Reference books














Education Inc


Education Inc











179 | P a g e


Inc




Prentice Hall





Credits 7 70

Sector All

Sub-sector All

180 | P a g e


Purpose statement










181 | P a g e


Not applicable




















182 | P a g e

calculation
























183 | P a g e



184 | P a g e


1

Learning Outcomes


5 Hours




Units conversion

Pythagorean theorem













185 | P a g e


Multiple questions

Checklist Score

Yes No















Observation


Definition of


Sine

Cosine

Tangent

Cosecant

Secant

cotangent

Calculation of





isosceles triangle






186 | P a g e

special angles

030

045

060





Written

Open questions

Matching questions

Multiple questions

Short questions

Checklist Score

Yes No














187 | P a g e


Observation




angles

Complementary

angles




Sine

Cosine

Tangent


angle

Sine

Cosine

Tangent



o Internet research







188 | P a g e




Written evidence

Open questions

Multiple questions

Short question

Checklist Score

Yes No





















Observation


189 | P a g e


sin 1x k k

cos 1x k k

tan x b

sin nx k

cosnx k


form









Written evidence

Open questions

Multiple questions

Short questions

Checklist Score

Yes No



found


found




sin cosa x b x c




190 | P a g e


Observation



Sine law Cosine law









Written evidence

Open questions

Short questions

Checklist Score

Yes No





191 | P a g e







Observation

192 | P a g e


2

Learning Outcomes


5 Hours






Argand diagram












193 | P a g e


Checklist Score

Yes No










Observation


Calculations in


number









theory


194 | P a g e



Written evidence


Checklist Score

Yes No










Observation











195 | P a g e





Written evidence



Checklist Score

Yes No












Observation



196 | P a g e


3

Learning Outcomes


functions

10 Hours



condition Domain of


Range of a function



Range of a function







197 | P a g e





Checklist Score

Yes No







Observation




existence condition

198 | P a g e

Even function

Odd function


numerical function

o Pairing work








Checklist Score

Yes No




Observation






199 | P a g e

Finite limits

Infinite limits

Limit at infinity

Indeterminate case

0

0

0



o Pairing work








Written evidence


Checklist Score

Yes No







0

0

0




200 | P a g e

Observation


Definitions

Boundaries of


Horizontal

asymptote

Vertical asymptote

Oblique asymptote

Calculations

Horizontal

asymptote

Vertical asymptote

Oblique asymptote




types of asymptotes











201 | P a g e

Written evidence

Open questions

Short questions

Checklist Score

Yes No










Observation

202 | P a g e


4

Learning Outcomes


15 Hours










Written evidence





203 | P a g e

Checklist Score

Yes No









Observation










Written evidence


Checklist Score





204 | P a g e

Yes No




Observation













Written evidence


Checklist Score

Yes No






derivatives


205 | P a g e






Observation






irrational function









Written evidence


Checklist Score

Yes No



the given function


206 | P a g e








Observation

207 | P a g e



Boundaries










Written evidence

Short questions

Open questions

Checklist Score


5

Learning Outcomes


functions




10 Hours





208 | P a g e

Yes No






Observation



Finite limits

Limits at infinity










Written evidence

Short questions

Open questions

Checklist Score

Yes No





209 | P a g e








Observation


Domain of validity


Set of solutions









Written evidence


Checklist Score



validity


210 | P a g e

Yes No








Observation


Differentiation


Concavity













211 | P a g e

Written evidence


Checklist Score

Yes No










Observation



Curve sketching










212 | P a g e


Written evidence


Checklist Score

Yes No







Observation

213 | P a g e



Boundaries










Written evidence

Short questions

Open questions

Checklist Score

Yes No


6

Learning Outcomes








existence condition


214 | P a g e






Observation


Finite limits

Limits at infinity




of asymptotes






Written evidence

Short questions

Open questions

Checklist Score



exponentials


215 | P a g e

Yes No








Observation



Domain of validity


Set of solutions



Hand-out notes

Reference books

Internet





Written evidence


Checklist Score



domain of validity


216 | P a g e

Yes No








Observation


Differentiation


Concavity



Hand-out notes

Reference books

Internet





Written evidence





217 | P a g e

Checklist Score

Yes No


First derivative



Second derivative

Concavity

Inflection points

Observation



Curve sketching




Hand-out notes

Reference books

Internet





Written evidence




variation


218 | P a g e

Checklist Score

Yes No






Plotting the curve

Observation

219 | P a g e


7

Learning Outcomes


15 Hours


Definition












220 | P a g e

Written evidence


Checklist Score

Yes No










Observation


Definition




parts









221 | P a g e


Written evidence


Checklist Score

Yes No







Observation


Calculation of area









Written evidence





222 | P a g e

Curve sketching

Checklist Score

Yes No





Observation

223 | P a g e


Variance

Standard deviation











8

Learning Outcomes


5 Hours




224 | P a g e

Checklist Score

Yes No








Observation


Correlation

Covariance










calculations


225 | P a g e


Written evidence


Checklist Score

Yes No







Observation















226 | P a g e

Open questions

Reference books

Checklist Score

Yes No







Observation

227 | P a g e












228 | P a g e





Ishami Yose

Agashami Twose


Intego nyamukuru









229 | P a g e

Ubushobozi fatizo





zagezweho







ingingo











230 | P a g e





231 | P a g e























1





Amasaha 6


activities

Ibyigwa

232 | P a g e


inkurushusho



Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda





233 | P a g e


Yego Oya





Insanganyamatsiko

Inyunguramagambo






Umwanzuro















activities

Ibyigwa

234 | P a g e

Gihamya Isuzuma



Umukoro mu matsinda


Yego Oya




Utwatuzo nisesekaza

Umwanzuro




















activities

Ibyigwa

235 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya





Insanganyamatsiko

Inyunguramagambo





Umwanzuro



activities

Ibyigwa



236 | P a g e













Gihamya Isuzuma


Inyandiko

Umukoro mu matsinda



Yego Oya





Isesekaza


Insanganyamatsiko

Umwanzuro




237 | P a g e









Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda

Inkurushusho


Yego Oya



Inyunguramagambo





Umwanzuro




activities

Ibyigwa

238 | P a g e


2





Amasaha 6



zitandukanye



Inyunguramagambo


Ingingo zrsquoumuco












activities

Ibyigwa

239 | P a g e










Gihamya Isuzuma


Inyandiko



Umukoro mu matsinda



Yego Oya





Insanganyamatsiko




zitandukanye

240 | P a g e

Inyunguramagambo




Umwanzuro








nutwatuzo





Gihamya Isuzuma




Umukoro mu matsinda


Yego Oya





activities

Ibyigwa

241 | P a g e



Isesekaza

Utwatuzo

Umwanzuro




Inyunguramagambo


Ingingo zrsquoumuco
















activities

Ibyigwa

242 | P a g e







Gihamya Isuzuma


Inyandiko



Umukoro mu matsinda



Yego Oya





Nyunguramagambo


Ngingo zrsquoumuco




Umwanzuro



243 | P a g e



Inyunguramagambo


Ingingo zrsquoumuco







o Gukora inshamake

yrsquoumwandiko

o Guhimba umwandiko





Gihamya Isuzuma




activities

Ibyigwa

244 | P a g e


Inyandiko



Umukoro mu matsinda



Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco




Umwanzuro





Imurikamwandiko









activities

Ibyigwa

245 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


mu muryango


Yego Oya





Ukurasa ku ngingo

Umwanzuro




Ihangamwandiko







activities

Ibyigwa



muryango

246 | P a g e



Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


binyuranye


Yego Oya





Umwanzuro



247 | P a g e





Inyunguramagambo




















3




Amasaha 6


activities

Ibyigwa

248 | P a g e








Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Insanganyamatsiko

Inyunguramagambo






Umwanzuro




249 | P a g e






isesekaza





Gihamya Isuzuma



nrsquoisukura

Umukoro mu matsinda


Yego Oya




Isesekaza

Utwatuzo

Umwanzuro




activities

Ibyigwa

250 | P a g e




Inyunguramagambo





























activities

Ibyigwa

251 | P a g e

Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Nyunguramagambo


Ngingo zrsquoumuco

Umwanzuro



activities

Ibyigwa

252 | P a g e



Inyunguramagambo




























Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda




253 | P a g e


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



Umwanzuro



Imurikamwandiko















activities

Ibyigwa

254 | P a g e


Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Inyunguramagambo





Kurasa ku ntego

Umwanzuro











activities

Ibyigwa

255 | P a g e






Gihamya Isuzuma


Inyandiko


bitandukanye


Umukoro mu matsinda



Yego Oya





Umwanzuro



256 | P a g e


4





Amasaha 6






Inyunguramagambo





Ihinamwandiko

















activities

Ibyigwa

257 | P a g e

mvugo





Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya






Insanganyamatsiko

Inyunguramagambo





Umwanzuro




258 | P a g e







mpamvu









Gihamya Isuzuma



Umukoro mu matsinda


Yego Oya





activities

Ibyigwa

259 | P a g e



Utwatuzo nisesekaza

Umwanzuro





Inyunguramagambo





Ihimbamwandiko



















activities

Ibyigwa

260 | P a g e


Gihamya Isuzuma


Inyandiko


ubutaka

Umukoro mu matsinda



Yego Oya




Utwatuzo nisesekaza


Nyunguramagambo


Ngingo zrsquoumuco



Umwanzuro



activities

Ibyigwa



261 | P a g e


Ihinamwandiko

Ihimbamwandiko













Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



262 | P a g e



Umwanzuro


yrsquoubutaka




Inyunguramagambo





Ihimbamwandiko



















activities

Ibyigwa

263 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya




Utwatuzo nisesekaza


Inyunguramagambo





Kurasa ku ntego

Umwanzuro





˗ Ibitabo


activities

Ibyigwa



264 | P a g e

Ikinyazina

Mbaza

Mboneranteko

Nyamubaro









Gihamya Isuzuma


Inyandiko


binyuranye

Umukoro mu matsinda







Yego Oya



265 | P a g e


5




Amasaha 6























activities

Ibyigwa

266 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya






Insanganyamatsiko

Inyunguramagambo





Umwanzuro



activities

Ibyigwa




267 | P a g e















Gihamya Isuzuma



ubwumvane

Umukoro mu matsinda


Yego Oya




Utwatuzo nisesekaza

Umwanzuro



268 | P a g e





















Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda





activities

Ibyigwa

269 | P a g e


Yego Oya




Utwatuzo nisesekaza


Nyunguramagambo


Ngingo zrsquoumuco



Umwanzuro





















activities

Ibyigwa

270 | P a g e




Gihamya Isuzuma


Inyandiko


yubwumvane

Umukoro mu matsinda

Ikinamico yanditswe


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



Utwatuzo nisesekaza


Umwanzuro






˗ Ibitabo


activities

Ibyigwa



271 | P a g e



















Gihamya Isuzuma


Inyandiko


zururimi

Umukoro mu matsinda


zururimi


Yego Oya




Isesekaza nutwatuzo




272 | P a g e



Umwanzuro




















activities

Ibyigwa

273 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


bwite


Yego Oya







Umwanzuro



274 | P a g e















275 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement









276 | P a g e


Not applicable












277 | P a g e


1

Learning Outcomes


10 Hours











278 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No




Observation



279 | P a g e








notes bibliography







Written evidence

Oral evidence





order


280 | P a g e


Checklist Score

Yes No






Observation








281 | P a g e

Overlay Drop Shadow







Written evidence



Checklist Score

Yes No





Drop shadow



282 | P a g e


Observation

283 | P a g e


2

Learning Outcomes


10 Hours








network








284 | P a g e


Written evidence

Oral evidence



Checklist Score

Yes No


Formats

Typical Extension





Observation

285 | P a g e












Written evidence

Oral evidence






286 | P a g e

Checklist Score

Yes No



Solid state drive


USB thumb drive

Cloud storage

Optical drive


Unit of data


Partitioning

Erase data

Observation









Printer Projector





287 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No


Print preview

Print dialog box


Printer options




Observation



288 | P a g e






Network or WLAN




network or VPN




o


Projector





Written evidence

Oral evidence





289 | P a g e

Checklist Score

Yes No












Fixed internet

Mobile internet

Observation

290 | P a g e

LU 3 Manage data

3

Learning Outcomes


10 Hours




Length Description











291 | P a g e


Written evidence

Oral evidence



Checklist Score

Yes No


Data type

Length

Description


data types in cell

default formats




Observation



292 | P a g e


SearchFind Replace


The undo command


Synonyms


o






Written evidence

Oral evidence



Checklist Score

Yes No






293 | P a g e

Observation










Written evidence

Oral evidence






294 | P a g e

Checklist Score

Yes No


AND

OR

NOT

XOR


IF function

Observation











formatting


295 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No



Pie

Miniature graphs

Bar


Application



Observation

296 | P a g e








Written evidence

Oral evidence



Checklist Score

Yes No


Fair and lawful

Purposes

Adequacy

Accuracy

Retention




297 | P a g e

Rights

Security

Observation

Reference books


298 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement












299 | P a g e





















message



different accents





300 | P a g e



301 | P a g e


1

Learning Outcomes


question forms

10 Hours






QampA






Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books


302 | P a g e







Written evidence


Writing practice


the class

Checklist Score

Yes No


Language use

Observation





303 | P a g e





QampA







Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books





Oral evidence


Presentation Task




304 | P a g e

Checklist Score

Yes No


Language use


Observation


forms



Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries








question forms


305 | P a g e


Presentations


Checklist Score

Yes No




Observation

306 | P a g e


2

Learning Outcomes


5 Hours





information







307 | P a g e




Written evidence

Oral evidence





Checklist Score

Yes No

Types of texts



Observation




Writerrsquos stance


Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries




308 | P a g e

Lesson plan

Trainee manual





Written evidence




Checklist Score

Yes No

Types of texts




Observation





309 | P a g e




words







Written evidence

Oral evidence




Checklist Score

Yes No


Observation



310 | P a g e


3

Learning Outcomes


10 Hours






Flip charts

Whitechalk Board


Scenarios

Stationeries

Projector

Computer

Lesson plan

Trainee manual

Recordings





311 | P a g e




Oral evidence




Checklist Score

Yes No



Observation








312 | P a g e




Oral evidence





Checklist Score

Yes No


Observation






oard Reference


materials




313 | P a g e






Written evidence

Oral evidence


Listening practice

Discussions

Presentations

Task



Checklist Score

Yes No



Types of listening


Observation



314 | P a g e


4

Learning Outcomes


5 Hours












315 | P a g e




Written evidence

Performance



Checklist Score

Yes No


Writing processes

Observation












316 | P a g e





Understanding





Written evidence

Oral

Performance


Task


Checklist Score

Yes No



Observation



317 | P a g e

318 | P a g e







document







Written evidence




graduation

Checklist Score

Yes No



Observation




319 | P a g e










Written evidence





Checklist Score

Yes No



Language use

Observation




320 | P a g e

Reference books

321 | P a g e




Credits 6 60




Purpose statement


322 | P a g e


Not Application







specifications


the protocol







the requirements


requirement


parameters



and guidelines




and guidelines


and guidelines

323 | P a g e


1

Learning Outcomes


20 Hours










(DVDs pictures)



Group discussion

dough preparation


324 | P a g e





Group discussion on







Written Evidence

Oral Evidence




325 | P a g e

Checklist Score

Yes No


semolina flour

Wheat flour

Rice flour


Physical defects


Chemical defects


Bulk density



Apparent viscosity

Observation









- Flour types

- Water

- Mixers

- Working table

- Mixing vat

- Audio-visual

aids (DVDs

pictures)

Manuals

o



326 | P a g e




Written Evidence


Checklist Score

Yes No


mixing

kneading rinsing


Ratio calculation

time

temperature

Observation







- Testing room

- Oven

- Working

tables

- Knives




327 | P a g e









Written Evidence


Checklist Score

Yes No


Elastic

Viscous properties


Farinography

Mixography

chopping

Observation



328 | P a g e


2

Learning Outcomes


20 Hours


Key concept

Extrusion

Extruder


the die


homogeneous mass


production and




Method of operation

Cold Extruders and



The most commonly


and twin-screw







- Dough - Extruders




Content

329 | P a g e











Written Evidence

Oral Evidence


Checklist Score

Yes No


Mixing

extruding

drying

packaging




330 | P a g e

Spaghetti

Noodles


Cold extruder

Hot extruder

Observation




percent to 12 to 13



without spoiling








water - Working

table - Manuals





331 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No



Shelf-life



Hot air oven drying

Tunnel oven drying


Tunnel oven drying


Temperature

time

Observation



Time







product factory



332 | P a g e





Written evidence


Checklist Score

Yes No


Ice water

Olive oil

water


Cooling Time

Cooling procedure


Flavor preservation

Observation





333 | P a g e












Written Evidence


Checklist Score

Yes No


scale

Hands

Measuring cups


Cutting blade

die

screw

Observation




334 | P a g e






o





- Pasta - Weighing

balance - Oven





Written Evidence


Checklist Score

Yes No



Origin of flour



color


texture





335 | P a g e


No contamination

Drying temperature

Cooling temperature

Observation

336 | P a g e


3

Learning Outcomes


20 Hours















337 | P a g e

ment

polyethylene bag

paper packages





Written Evidence


Checklist Score

Yes No




Plastic bags


volume

weight

safety

biodegradable


Observation




338 | P a g e







dates Warnings







- Packaging


machine - labels







Content

339 | P a g e


Written Evidence


Checklist Score

Yes No


Physical protection


Marketing




Product guarantees


Weight statements

Observation

340 | P a g e











appropriate texture



quality





the conditions

341 | P a g e


Yes No



Eye protection

Hearing protection







Extruder

sealer

Mixers

driers

coolers

Dough scraper

oven


physical

chemical

biological

Observation


Yes No





Type of flour

Flour defects

342 | P a g e








Extrusion methods


Observation


Yes No


Sizing techniques

Sizing conditions


Shaping techniques

Grading techniques



Packaging process


Observation


Yes No


343 | P a g e

Ingredients

Mixing process


boxes

cartons

coated bags

Reference books








(december 2010) pp1117-1122 ISSN 0308-8146



(March 2008) pp322-330 ISSN 0733-5210







ISSN 0950- 5423

344 | P a g e




Credits 6 60




Purpose statement








345 | P a g e


Not Application








their structure














methods







346 | P a g e


1

Learning Outcomes



20 Hours

















films


347 | P a g e

















348 | P a g e



Checklist Score

Yes No


















Observation



349 | P a g e










- PPE - Light



films





Written


Checklist Score

Yes No




style

350 | P a g e














Gametes are defined


Meiosis is defined





Observation




industrial bacteria




prevention






351 | P a g e









Checklist Score

Yes No















Observation



natural environment

352 | P a g e

353 | P a g e


2

Learning Outcomes


20 Hours















354 | P a g e






Checklist Score

Yes No













Observation





355 | P a g e




pH

Osmotic strength

Temperature





Ingredients ratios

Mixing techniques


Autoclave





media types







ingredients





Written evidence


Product evidence


Checklist Score

Yes No



356 | P a g e
















Observation



357 | P a g e



















Written evidence



Checklist Score

Yes No







Observation



techniques

358 | P a g e

359 | P a g e


3

Learning Outcomes


20 Hours






Color Pink Black

Consistency









360 | P a g e









Checklist Score

Yes No





Color (pink black)




Observation



361 | P a g e



number)















Written evidence






362 | P a g e

Checklist Score

Yes No














Observation

















363 | P a g e




Written evidence



Checklist Score

Yes No


Size

Shape

Arrangement






Steps are provided




Sample is examined

Observation




364 | P a g e



Situation problem








and moulds analysis


bacteria count




Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

365 | P a g e

Petri ditches

glassware

incubator


Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No




















Observation

366 | P a g e


Yes No


Types of plates



is described




Staining techniques

Type of micoscope

Observation


Yes No


Gram positive

Gram negative

Indicator

Indicator

Observation


367 | P a g e

Checklist Score

Yes No

Indicator

Observation


Yes No

Indicator

Observation

Reference books


5332-1





ISBN-13 978-0-8138-0018-9

368 | P a g e




Credits6 60




Purpose statement



369 | P a g e


Not applicable








equipment









370 | P a g e


1

Learning Outcomes


20 Hours











Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter


371 | P a g e

Spreads

Hygrometer







Checklist Score

Yes No


Cherry choppers


Sorters

Mucilage remover

Driers

Skin separator tank

Separator

Storage silos


Soaking material



specifications

372 | P a g e

Washing material

Hulling material

Polisher machine

Observation






after used






Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances


373 | P a g e






Checklist Score

Yes No


COP

CIP


User manual

purpose




Observation



374 | P a g e





Follow instruction


equipment







stations



Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer




375 | P a g e




Checklist Score

Yes No


Purpose of the work



Follow instruction


Capacity





protocol

Observation



376 | P a g e


2

Learning Outcomes


20 Hours











Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water


Pictures)







377 | P a g e


Checklist Score

Yes No


Arabica

Robusta


Ripening

Size

Color


Physical

Biological

Observation







Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water




378 | P a g e




Checklist Score

Yes No


vibration

flotation

hand picking

screening

separation


batch

origin

weight

Observation



379 | P a g e


3

Learning Outcomes


20 Hours


Processing method










Equipment

Fermentation tanks


Troughs

Spreaders


Coffee cherries

Separator





380 | P a g e




Checklist Score

Yes No


Wet process

Dry process

Semi-dry process


Pulping


Flotation

Observation












Equipment

Fermentation tanks


Troughs

Spreaders


Coffee cherries

Separator


381 | P a g e





Checklist Score

Yes No


Water quantity

time


Soaking

Bubble forming



Mucelleneus removed

Rinsing


Pre-drying

Hand sorting

Moisture content

Grading

packaging

Observation



382 | P a g e







Task







Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances

Cleaning materials


383 | P a g e

Reference books


22 2010)







384 | P a g e

385 | P a g e




Credits 6 60




Purpose statement






386 | P a g e






learning unit







and equipment












387 | P a g e














388 | P a g e


1

Learning Outcomes


20 Hours














389 | P a g e




Written evidence



Checklist Score

Yes No












Observation




390 | P a g e









- Food processing

plants





Written evidence



Checklist Score

Yes No




391 | P a g e



Wastes weighing

Ratio calculation

Indicator2

Observation

392 | P a g e


2

Learning Outcomes


















393 | P a g e





Written evidence



Checklist Score

Yes No












Observation




394 | P a g e












water






395 | P a g e




Written evidence



Checklist Score

Yes No






Amount of solute

Amount of solvent





Observation





Safety precautions





396 | P a g e











water





Written evidence





397 | P a g e

Checklist Score

Yes No


CIP technique

COP technique





Observation

398 | P a g e

399 | P a g e


3

Learning Outcomes


20 Hours



Waste line flow















400 | P a g e


Written evidence



Checklist Score

Yes No


Function of PPE








Observation




Disposal methods










401 | P a g e








Written evidence



Checklist Score

Yes No





Land disposal

incineration







402 | P a g e


Observation



Chemical treatment




waste treatment




treatment












403 | P a g e


Checklist Score

Yes No


sedimentation

floatation

screening



additions of limes


Aerobic treatment

Anaerobic treatment

Observation



404 | P a g e







o - Materials and



- Waste digester

Trucks Pipelines

Waste containers

Waste stream

separators Driers


- Waste digester

Composter Recycling

machinery

Incinerators Waste

disposal

environmentareas

Pits Dumping areas



plant





405 | P a g e



- Waste collection



- Materials Buckets



- Materials and






- Waste collection

406 | P a g e



407 | P a g e


Checklist Score

Yes No



Wastes weighing

Ratio calculation






Wastes Description







Observation


Checklist Score

Yes No


Biodegradable waste



408 | P a g e

Land disposal

incineration


Observation


Checklist Score

Yes No











Observation


Checklist Score

Yes No


Function of PPE










409 | P a g e



Observation

Reference books






industry CRS press


410 | P a g e




Credits 6 60




Purpose statement





411 | P a g e






learning unit










412 | P a g e

LU 1 Prepare sample

1

Learning Outcomes


20 Hours


Sampling techniques

Hygienic conditions












413 | P a g e




Written evidence


Checklist Score

Yes No





Sample name

Sampling procedures

Observation












414 | P a g e








Written evidence


Checklist Score

Yes No














Observation



415 | P a g e

416 | P a g e


2

Learning Outcomes


20 Hours


Culture media types

















417 | P a g e




Written evidence


Checklist Score

Yes No












Observation










418 | P a g e







Written


Checklist Score

Yes No


temperature

time






Observation



419 | P a g e

420 | P a g e


3

Learning Outcomes


20 Hours



number)















421 | P a g e




Written evidence



Checklist Score

Yes No














Observation



422 | P a g e





Color Pink Black
















423 | P a g e



Checklist Score

Yes No





Color (pink black)




Observation
















424 | P a g e





Written

Performance


Checklist Score

Yes No


Size

Shape

Arrangement






Steps are provided




Sample is examined




o


water Detergents




425 | P a g e




microscope







- Brush sprayers


Products


426 | P a g e


Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

Petri ditches

glassware

incubator


Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No









427 | P a g e












Observation


Yes No


Types of plates



is described




Staining techniques

Type of microscope

Observation

428 | P a g e


Yes No






Change in color






429 | P a g e




Credits 6 60




Purpose statement


430 | P a g e



431 | P a g e



















parameters





432 | P a g e




requirement

433 | P a g e


1

Learning Outcomes



15 Hours


roasting












434 | P a g e


Written Evidence


Checklist Score

Yes No


Hot- air machine

Drum machine

Packed-bed

Tangential

Centrifugal roaster


Electricity

Natural gas (LPG)

Wood

Observation








435 | P a g e





Written Evidence



Checklist Score

Yes No


Steps by steps



Bean insertion

Roasting chamber

Cooling part

Observation



436 | P a g e


2

Learning Outcomes


15 Hours
















437 | P a g e





Checklist Score

Yes No


appearance

residue behind

moisture content

defect


Corrective measure


Source

Time

batch

Observation



438 | P a g e















Written Evidence


Checklist Score

Yes No


Dry hulling

Wet hulling

polishing


appearance

moisture

smell

density




439 | P a g e

sieving

aspiration

Observation

440 | P a g e


3

Learning Outcomes


15 Hours


Sorting parameters


Sorting methods and

techniques


centrifugation







o





441 | P a g e




Written Evidence



Checklist Score

Yes No


defects

maturity levels

foreign matter


hand-picking

centrifugation

sieving

Observation









442 | P a g e











Written Evidence



Checklist Score

Yes No





Density

Size

Shape



443 | P a g e

Observation





Manually Automated











channel









444 | P a g e



Checklist Score

Yes No


Temperature

Time


Color

flavor


manually

automated


Light roast

Medium roast

Dark roast

Observation

445 | P a g e


4

Learning Outcomes


15 Hours

















446 | P a g e




Written Evidence



Checklist Score

Yes No


Blade grinder

burr grinder


Coarse

fine


Manually

Electrical

Observation



447 | P a g e















coffee powders








448 | P a g e



Checklist Score

Yes No


Boiling water

steeping


strength

brew ration

dark roasted coffee


decoction

infusion

espresso


aroma

acidity

body

cream

balance

flavor

Observation






o Demonstration of


materials


449 | P a g e

polypropylene (PP)













Written Evidence



Checklist Score

Yes No


Automatic

Semi automatic


Vacuum

sealing


aluminum



polypropylene (PP)



the specification

450 | P a g e

Observation






day


o - Products Maraba


- - Materials and



- - Materials and

451 | P a g e



- - Materials and


452 | P a g e



Checklist Score

Yes No






Observation

453 | P a g e


Checklist Score

Yes No




Observation


Checklist Score

Yes No




454 | P a g e


Observation


Checklist Score

Yes No





Observation

Reference books

455 | P a g e




Credits 6 60




Purpose statement








456 | P a g e
























457 | P a g e


1

Learning Outcomes


20 Hours


Minerals

Vitamines

Carbohydrates

Fats

Proteins




Books

Notes

Maquettes









458 | P a g e


Checklist Score

Yes No


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


functions

sources

Observation

459 | P a g e


Cereals

Legumes

Vegetables

Fruits

Tubers






Books

Notes

Maize

Wheat

Peas

Beans

Cabbage

Carrots

Oranges

Mangoes

Avocado

Banana

Pineaple

Potatoes

Cassava

Milk

Meat

Eggs

Honey





Written Evidence

Oral Evidence





460 | P a g e

Checklist Score

Yes No


legumes



cereals

roots tubers



minerals

water

Observation


Pesticides

Antibiotics

Heavy metals

Toxins





Books

Notes





461 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No


fungicides

insecticides


antibiotics


soil pollution

air pollution

water pollution


mycotoxins

marine mycotoxins

Observation

462 | P a g e


2

Learning Outcomes


20 Hours




sample conservation





PPE

CottonCotton swabs

Tissue forceps

Permanent markers

Applicator sticks

Parafilm paper

Disinfectants

Refrigerator

Bottles

Cool box







463 | P a g e


Written Evidence

Oral Evidence


Checklist Score

Yes No


Materials for solid






Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents



464 | P a g e





Checklist Score

Yes No


safety

efficiency in use

handling

right

Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents




465 | P a g e






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents




466 | P a g e






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation




467 | P a g e






Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation




468 | P a g e


3

Learning Outcomes


20 Hours



of food samples


Sample handling



o Lab practicals

Materials

Knives

Spoons

Glassware

Filter paper

balance

Chemicals

Foods





Written Evidence

Oral Evidence





469 | P a g e


Checklist Score

Yes No


solid

liquid

gaseous


randomly

stratified

multistage





Observation


Description of


mineral analysis



o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples




470 | P a g e




Written Evidence

Practices Evidence


Checklist Score

Yes No








Observation



471 | P a g e







o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written

practices


Checklist Score

Yes No









472 | P a g e



Observation







o Lab practicals

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written Evidence

Practices Evidence





473 | P a g e

Checklist Score

Yes No








Observation







o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples








474 | P a g e


Written Evidence

Perform Evidence


Checklist Score

Yes No








Observation

475 | P a g e





Task




PPE

CottonCotton swabs

Permanent markers

Applicator sticks

Balance

Para film paper

Distilled water

Chemicals

Refrigerator

Glassware

Stirrers

Bottles

Sampling spoons

Cool box

pH Meter

Buckets and basin

Screw cap bottles


Water bath

Aluminum foil

Stop clocks

Hot plates

Hot air ovens

476 | P a g e


Checklist Score

Yes No


safety

efficiency in use

right

handling








State of reagents

concentration

types of product


safety

efficiency in use


concentration

homogeneity

procedures





Observation

477 | P a g e


Checklist Score

Yes No













safety

efficiency in use

right

handling

Observation


Checklist Score

Yes No






The concentration

The instructions



478 | P a g e






Observation


Checklist Score

Yes No











Application of SOPs

Observation

479 | P a g e

Reference books


22 2010)







480 | P a g e




Credits 6 60




Purpose statement









481 | P a g e
















requirement









482 | P a g e





parameters








483 | P a g e


1

Learning Outcomes


15 Hours











Color charts



484 | P a g e








Written evidence



Checklist Score

Yes No


Size of tomatoes

Shape of tomatoes

Color of tomatoes

Texture of tomatoes


Physical defects


Chemical defects


Roma tomatoes

Cherry tomatoes

Observation

485 | P a g e










Sorting table

Screens

Vat

Tomato






Written evidence






486 | P a g e

Checklist Score

Yes No


Ripening maturity

free of diseases

mechanical damaged


manual techniques


Observation


Purpose of washing









Clean water

Washing vats

Disinfectants

Tomato

Belt conveyor

Water sprayer

Tables





487 | P a g e


Written evidence





Checklist Score

Yes No


Deeping in water

spray wash



Potable water



Observation

488 | P a g e


2

Learning Outcomes


15 Hours



Crushing conditions

Crushing techniques








crusherpulper







489 | P a g e


Written evidence



Checklist Score

Yes No



Chopping

squeezing

Observation











Juice extractor

Pulper

Crushed tomatoe


490 | P a g e





Written evidence



Checklist Score

Yes No




Observation









Tomato juice

Refractometer

Kim wipe

Oven

pH-meter




491 | P a g e






Written evidence



Checklist Score

Yes No


pH

degree brix

moisture content

homogeneity of pulp


visual inspection

physical inspection

chemical inspection

Observation



492 | P a g e


3

Learning Outcomes


10 Hours










Pulp

Salt

Balance

pH meter

Refractometer

Mixer






493 | P a g e




Written evidence



Checklist Score

Yes No


pH

degree brix

acidity

salty


viscosity

size reduction

Observation









Evaporator

Thermometer

Chronometer

Refractometer

Stirrersagitators

Cooking pans



494 | P a g e








Written evidence



Checklist Score

Yes No


temperature

pressure



Further evaporation

The heating time



495 | P a g e

Observation




Cooling conditions









Paste

Cooling vats

Thermometer


Refractometer

Stirrersagitators


Potassium sorbate




specifications


496 | P a g e




Written evidence



Checklist Score

Yes No


temperature

time

relative humidity


refrigeration

freezing

Observation

497 | P a g e


4

Learning Outcomes


10 Hours




Prepare ingredients











Balance

Refractometer

Mixer

Stirrersagitators


498 | P a g e





Written evidence



Checklist Score

Yes No









Degree brix

salty

pH

Observation





499 | P a g e











o Field visits


Evaporator

Thermometer

Cooking pans





Written evidence






500 | P a g e

Checklist Score

Yes No


temperature

pressure



Further evaporation

The heating time

Observation




Cooling conditions









Ketchup

Potassium sorbate

Cooling vats

Thermometer


Refractometer

Stirrersagitators

pH-meter


501 | P a g e


o Field visits





Written evidence



Checklist Score

Yes No


temperature

time

relative humidity


refrigeration

freezing


pH

degree brix


Observation



502 | P a g e


5

Learning Outcomes


15 Hours








Packages materials

Glasses bottles

Plastic bottles

Cans








503 | P a g e


Written evidence



Checklist Score

Yes No


plastics

glass

metals


Cans

Observation












Filling machine

Packages


Sealing machine

Packaged product


504 | P a g e





Written evidence



Checklist Score

Yes No


temperature

pressure

kind of containers

Observation





505 | P a g e













Pasteurizer

Sterilizer


Cooler





Written evidence



Checklist Score

Yes No


Product safety

shelf life


temperature

time



506 | P a g e

pressure



taste

appearance

Observation


Purpose of labeling

Label contents







o Field visits

Labels


Sealing materials








507 | P a g e

Written evidence



Checklist Score

Yes No


Direct techniques

Indirect techniques


List of ingredients


Batchlot number

Net quantity


Observation


Purpose of packing


Packing conditions


packing





Packaged products




508 | P a g e




Written evidence



Checklist Score

Yes No


Primary technique

Secondary technique

Tertiary technique


cartons

wooden

plastics

Observation





509 | P a g e

Purpose of storing


Storing conditions












Written evidence



Checklist Score

Yes No


relative humidity

time

light


production date



techniques

510 | P a g e

expiration date

Observation

511 | P a g e










variety


variety


variety



Materials


Packaging materials




512 | P a g e


513 | P a g e


Checklist Score

Yes No



Right of equipment

Efficiency of use


appearance

maturity indices

spray wash



crushed tomatoes





Further evaporation

Cooling condition





Observation


Checklist Score

Yes No


Visual inspection



Right viscosity

homogeneity


514 | P a g e

Desirable flavor

Observation


Checklist Score

Yes No








plastics

glass

metals


Cans

Observation


Checklist Score

Yes No


PPE



Application of SOPs




Application of SOPs


515 | P a g e

Application of SOPs

Observation

Reference books




516 | P a g e

GLOSSARY







assessment












an evidence guide











and independence




























traineeship
















competency













instructor








































competency






communication tools





the competency





attitudes




module











performance






laid down





improved































variables







P O BOX 2707 Kigali

Tel (+250) 255113365

Fax (+250) 255113365

Email infowdagovrw

Web wwwwdagovrw


November 2014

Copyright
















theWDA Ph (+250) 255113365 fax (+250) 255113365


Published by


P O BOX 2707 Kigali

Tel (+250) 255113365


Table of Contents







21 Description 2









34 Flowchart 7



42 Portfolio 8












































































































G L O S S A R Y 5 1 6









CD Compact Disk













GB Gigabytes







MB Megabytes















UV Ultra Violet




Acknowledgments



Coordination


MUHIRE JMVCDU-WDA

Facilitation




NKUBITO Jean Pierre






Manager Umuhigo Ltd










certification
















Section

1

Section

2


21 Description

































Title

Level

Credits

Sector

Sub-sector

Issue date


REQF Level 5

120


Food processing

November 2014

2 | P a g e






Communication




Food technician







of Prior Learning






3 | P a g e




Health reproduction


Business Plan





Self-management




Technology

Manipulate computer

Using internet



4 | P a g e













Total 54


GEN

ERA

L





SPEC

IFIC








Total 66

5 | P a g e

3 TRAINING PACKAGE



31 Course structure





















the following pages

Section

3

6 | P a g e





Du

rati

on

(4

20

Hrs

)

Att

end

tra

inin

g se

ssio

n

pre

par

e to

ols

inst

um

ents

an

d m

ater

ials

pre

par

e m

ater

ials

to

ols

an

d e

qu

ipm

ent

pre

par

e w

ork

plc

e

carr

y o

ut

the

wo

rk

chec

k ac

tivi

ties

Rep

ort

th

e w

ork

Des

crib

e th

e o

ccu

pat

ion

an

d le

arn

ing

pro

cess

Mo

nit

or

Occ

up

atio

nal

SH

E b

est

pra

ctic

es

Mai

nta

in p

rofe

ssio

nal

co

nve

rsat

ion

in u

pp

er-i

nte

rmed

iate

Engl

ish

Gu

kore

sha

ikin

yarw

and

a cy

rsquointy

oza

Wo

rk in

a s

oci

ally

div

erse

en

viro

nm

ent

Org

aniz

e a

Bu

sin

ess

Use

ICT

at w

ork

pla

ce

Ap

ply

pro

fess

ion

al e

thic

s

Inte

grat

e w

ork

pla

ce

pre

par

e cu

ltu

re m

edia

fo

r fo

od

mic

ro-o

rgan

ism

an

alys

is

Gen

eral

ch

emis

try

Gen

eral

ph

ysic

s

Gen

eral

Mat

hem

atic

s

1 2 3 4 5 6 7 8 9 10

11

12

13


30

30

30

30

30

30

30

30

0

60

60

50

70



60


60



parchment60




60



7 | P a g e

34 Flowchart








Figure 2Flow chart
















8 | P a g e






42 Portfolio




















on that module


Section

4

9 | P a g e




curriculum

















Relevance 90


(example Safety)

100

10 | P a g e









with pre-requisites







certification



module








11 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement








12 | P a g e


Not applicable









to them










13 | P a g e


1

Learning Outcomes


6 Hours


Introductions



expectations

- Trainer manual








14 | P a g e

Checklist Score

Yes No

Observation


Working as a team

Building trust


- Trainer manual





Checklist Score

Yes No

Observation




15 | P a g e





- Trainer manual





Checklist Score

Yes No

Observation




16 | P a g e


2

Learning Outcomes


12 Hours





Working conditions


neighborhood











17 | P a g e

Checklist Score

Yes No

Observation




Duration Flowchart





school











18 | P a g e

Checklist Score

Yes No

Observation

19 | P a g e


3

Learning Outcomes


2 Hours





- Trainer manual








20 | P a g e

Checklist Score

Yes No

Observation









Checklist Score

Yes No

Observation




21 | P a g e

22 | P a g e


4

Learning Outcomes


10 Hours




o -








23 | P a g e

Checklist Score

Yes No

Observation










Checklist Score

Yes No

Observation




24 | P a g e


SMART goals








- Trainer manual





Checklist Score

Yes No

Observation




25 | P a g e


SMART goals








- Trainer manual





Checklist Score

Yes No

Observation




26 | P a g e







- Trainer manual





Checklist Score

Yes No

Observation


o -





27 | P a g e





Checklist Score

Yes No

Observation

Reference books





28 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement










29 | P a g e


Not applicable













practice













30 | P a g e


1

Learning Outcomes


10 Hours




Responsibility of

administration

Incident reporting



Hazard control in

workplace



SHE standards


place


risk Control


safe


o Brainstorming


o Group discussion

Flipcharts

Markers

Flipcharts stand

Internet


31 | P a g e





Written

Oral

Performance


applied

Checklist Score

Yes No




Observation

equipment

Health of employees

Facilities


accidents


procedures



32 | P a g e






materials tools and

equipment

o Group discussion


Checklist

PPEs

Brushes

Store

Shelter

Shelves

Pen





Written

Oral

Performance


Checklist Score

Yes No




Observation




33 | P a g e


OSHE best practice

regulations

standards



specific trade






Written

Oral

Performance


Checklist Score

Yes No






34 | P a g e

Observation

35 | P a g e


2

Learning Outcomes


10 Hours
















36 | P a g e


Written

Oral

Performance


Checklist Score

Yes No



Observation









loss of manpower




37 | P a g e











Written

Oral

Performance


Checklist Score

Yes No



Observation



38 | P a g e













Written

Oral

Performance


Checklist Score

Yes No





39 | P a g e



Observation


Use of PPEs












Written

Oral

Performance





40 | P a g e

Checklist Score

Yes No







Observation

41 | P a g e


3

Learning Outcomes



10 Hours




(OHampS) program

A policy statement




safety committee




Training



accidentsincidents







o Brainstorming

o Group work

o Discussion

- Reference books

- Internet

- Hand-outs

- Stories and

pictures


42 | P a g e




Following safe work

procedures


all regulations


illness immediately


unsafe conditions



the representative





regulations


unsafe conditions

Ensuring that only



equipment






hazards


properly maintained

Promoting safety




workplace




43 | P a g e





authority


facilities













Written

Oral

Performance


and safety matters



44 | P a g e

Checklist Score

Yes No





Observation





Incident reporting









control



equipment

Health of employees

Facilities


accidents


Procedures

o Brainstorming

o Group work

o Discussion

- Reference

books

- Internet

- Hand-outs

- Stories and

pictures


45 | P a g e





Written

Oral

Performance


Checklist Score

Yes No



Observation


Evaluation forms





pictures





46 | P a g e





Written

Oral

Performance


Checklist Score

Yes No




Observation




(Author Editor)


Date 2009









47 | P a g e

48 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement








49 | P a g e


Not applicable















50 | P a g e


1

Learning Outcomes












materials








51 | P a g e


Written

Oral

Performance


Checklist Score

Yes No


Observation










services




52 | P a g e





Written

Oral

Performance


Checklist Score

Yes No



Observation






groups







53 | P a g e





Written

Oral


Checklist Score

Yes No


Observation




54 | P a g e


2

Learning Outcomes





workplace








workplace


55 | P a g e




Written

Oral


Checklist Score

Yes No



Observation







Disclosure


- Reference books


- Online materials



56 | P a g e





Written

Oral

Performance


Checklist Score

Yes No


Observation






materials





57 | P a g e





Written

Oral

Performance


Checklist Score

Yes No


Observation

Reference books








58 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement



59 | P a g e


Not applicable












60 | P a g e


1

Learning Outcomes


7 Hours




Confidentiality










61 | P a g e




Written evidence

Oral evidence


Essay



Sentence completion

Checklist Score

Yes No

Privacy

Independence

Security

Right to vote

Medication

Education

Employment

Promotion

Leave( Holydays)

Observation



Respect for others


Protected areas




board


62 | P a g e






Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Tax Compliance


Self-reliance

Honesty

Observation



63 | P a g e











Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Agenda of Meeting

Personal Agenda

Observation




64 | P a g e











Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Resource Crunch

Opportunity

Attitude

Observation




65 | P a g e

66 | P a g e


2

Learning Outcomes


15 Hours




Policies












67 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No



Observation













68 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Utilitarian Theory

Duty Ethics

The virtue Theory



Observation


Cooperation










69 | P a g e




Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No


Service Orientation

Uplift others


Political awareness

Observation

70 | P a g e

LU 3 Apply safety

3

Learning Outcomes


8 Hours













71 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Scenario Analysis


Fault-tree Analysis

Event-tree Analysis

Human Error

Observation


Safety and Risk


Safe Exit







72 | P a g e




Written

evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Observation



Importance of PPE








73 | P a g e





Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No


Observation



74 | P a g e

Reference books


PUBLISHERS India






75 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement





76 | P a g e












requirements


requirements




environment







and suppliers



resources


marketing campaigns


activities




77 | P a g e


1

Learning Outcomes


plan

5 Hours











finance resources




78 | P a g e








Checklist Score

Yes No


Business location


Observation






applicants






79 | P a g e








External factors



Competition








80 | P a g e




Oral evidence

Prodiuct evidence


Checklist Score

Yes No




Recruitment process

Observation











81 | P a g e










Written evidence




Checklist Score

Yes No


Types of purchasing



plan

82 | P a g e





Observation

83 | P a g e


2

Learning Outcomes


7 Hours













84 | P a g e

workplace











Problem solving


Checklist Score

Yes No








Observation



85 | P a g e





task













Sentence completion


Checklist Score

Yes No






86 | P a g e

Observation


















87 | P a g e













Checklist Score

Yes No





Observation



88 | P a g e
















Sentence completion





89 | P a g e

Checklist Score

Yes No






Observation

90 | P a g e


3

Learning Outcomes


4 10 Hours














91 | P a g e





Sentence completion


Checklist Score

Yes No



Observation










92 | P a g e













Checklist Score

Yes No






Observation



93 | P a g e













mixplan







94 | P a g e

Leads Customers













Sentence completion


Checklist Score

Yes No

Product promotion



95 | P a g e






Observation

96 | P a g e


4

Learning Outcomes



8 Hours














97 | P a g e


Written evidence




Checklist Score

Yes No





Observation


and needs













98 | P a g e





in advance






Multiple choice

exercises




Checklist Score

Yes No






Observation



inquiries and needs

99 | P a g e















Checklist Score

Yes No





Observation




100 | P a g e

Reference books






101 | P a g e




Credits 30 300

Sector All

Sub-sector All


Purpose statement





102 | P a g e













conducted



103 | P a g e


1

Learning Outcomes


10 Hours
















104 | P a g e

Oral

Checklist Score

Yes No





Observation











Written evidence

Oral evidence





105 | P a g e



Checklist Score

Yes No

Observation





employee











106 | P a g e

Oral evidence


Checklist Score

Yes No


Observation














107 | P a g e




Written evidence

Product evidence

(Check list)


Checklist Score

Yes No


Observation







file documents





108 | P a g e




Written evidence

Product evidence


Checklist Score

Yes No



Observation

109 | P a g e


2

Learning Outcomes


5 Hours





of own IAP goals







Written evidence

Oral evidence





110 | P a g e

Checklist Score

Yes No


Observation









- Logbooks -





Written evidence






111 | P a g e

Checklist Score

Yes No


Observation


Written tests





o Asking questions






Written evidence

Oral evidence


Checklist Score

Yes No





112 | P a g e

Observation

113 | P a g e


3

Learning Outcomes


285 Hours











114 | P a g e


Written evidence

Product evidence

Checklist Score

Yes No


Observation


IAP reports

IAP Evaluation

IAP interview






Written evidence

Product evidence




115 | P a g e

Checklist Score

Yes No


Observation







Written evidence

Oral evidence


Checklist Score

Yes No


Observation




116 | P a g e

Reference books










improve-innovation







(IAP)-challenges








117 | P a g e

118 | P a g e




Credits 6 60

Sector All

Sub-sector All


Purpose statement







119 | P a g e


NA











number (Z)






nature of solution


the procedure


reactions








electrodes




120 | P a g e


1

Learning Outcomes


10 Hours





periodic table



o Observation

o Group discussion

o Presentation

o Brainstorming

- Pictures

- Periodic table

- Video

- Projector



121 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions


Sentence completion

Checklist Score

Yes No















Observation



122 | P a g e










o Group discussion

o Presentation

o Brainstorming

- Periodic table

- Pictures

- Projector

- Computer - Video






Written

Oral


Open questions



metal


123 | P a g e


Sentence completion

Checklist Score

Yes No








Observation









state


o Group discussion

o Presentation

o Brainstorming

- Pictures

- Video

- Projector



124 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Short questions

Matching questions


Sentence completion

Checklist Score

Yes No









Observation



125 | P a g e


2

Learning Outcomes




25 Hours




Solid Liquid Gas





o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector



126 | P a g e





Written evidence

Oral evidence


Matching questions

Multiple questions


Sentence completion

Checklist Score

Yes No













Observation



127 | P a g e





Temperature

Pressure

Polarity


Solubility product


product


product


o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No







128 | P a g e









Observation


Describe titration

Define titration

Types of titrations

Acid-base

titration

Redox titration

Common indicators

Methyl violet

Bromophenol

blue

Methyl orange

Methyl red

Litmus

Bromothymol

blue

Phenolphthalein

Alizarin yellow




o Group discussion

o Brainstorming


o Presentation

o Practical

- Pictures

- Video

- Projector





129 | P a g e








Written evidence

Oral evidence


Open questions

Short questions

Multiple questions

Matching questions


Sentence completion


Checklist Score

Yes No













130 | P a g e






Observation

131 | P a g e


3

Learning Outcomes





15 Hours






Cathode Anode


Daniell Dry Mercury



o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



132 | P a g e





Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No











Fuel cell is stated

Half-cell is stated

Observation



133 | P a g e








o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Matching questions

Open questions

Multiple questions

Short questions


Sentence completion

Checklist Score

Yes No








134 | P a g e





Observation










the cell

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector






135 | P a g e




Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions


Sentence completion

Checklist Score

Yes No










Observation

136 | P a g e


4

Learning Outcomes



10 Hours











o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



137 | P a g e






Written evidence

Oral evidence


Checklist Score

Yes No












138 | P a g e

Observation


Describe polymers












current

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



139 | P a g e

Refractive index





Written evidence

Oral evidence


Checklist Score

Yes No








Observation




140 | P a g e





o Group discussion

o Brainstorming


o Presentation

- Pictures

- Video

- Projector






Oral evidence

Written evidence

Oral evidence


Checklist Score

Yes No







141 | P a g e

Observation





block-elements



















142 | P a g e

143 | P a g e




Credits 3 50

Sector All

Sub-sector All


Purpose statement








144 | P a g e


Not applicable








the world


to the sources








Newtonrsquos law






radio communication


transmission system





systems




Greenhouse effect




145 | P a g e






lsquosurface









light








146 | P a g e


1

Learning Outcomes
















147 | P a g e




Written evidence


Checklist Score

Yes No



Renewable energy


Observation








energy sources

- Pictures

- Video

- Projector

- Computer




148 | P a g e





Written evidence


Checklist Score

Yes No


Renewable energy





Observation



149 | P a g e











- Video

- Projector

- Internet - Books





Written evidence






150 | P a g e

Checklist Score

Yes No


Oil

coal

natural gases


Oil

coal

natural gases


Wind

Solar

Geothermal

Hydropower


Wind

Solar

Geothermal

Hydropower

Observation

151 | P a g e


2

Learning Outcomes


10 Hours
















152 | P a g e


Written evidence


Checklist Score

Yes No






Observation



motion


lsquolaws

Kepler lsquolaws

Application of

Kepler lsquolaws

o Use simulators to


laws of planetary

motion and present




present summary



motion

- Books

- Internet

- Picture

- Projector

- Video


153 | P a g e





Written evidence


Checklist Score

Yes No





Observation



154 | P a g e


Power






orbits



o Discuss in groups




- Books

- Internet

- Picture

- Projector

- video





Written evidence





155 | P a g e

Checklist Score

Yes No


Rocket





Nuclear propulsion

Chemical propulsion

Electric propulsion


Satellite



Medium Earth orbit

Low earth orbit






Observation

156 | P a g e


3

Learning Outcomes





9 Hours


Explanation of

transmission system



system

Transmitter

Channel

Receiver



o Role play

o Group discussion

o Presentation

- Books

- Internet

- Picture

- Projector

- video





157 | P a g e




Written evidence


Checklist Score

Yes No


Transmission system


Transmitter

Chanel

Receiver



Observation






o Research internet


assemble simple

cellular radio

- Books

- internet

- projector

- videos


158 | P a g e





Written evidence


Checklist Score

Yes No


Cellular radio


Cellular network





Observation



159 | P a g e







Phase modulation


types of modulation

- Books

- internet

- Radio





Written evidence


Checklist Score

Yes No


Modulation



Phase modulation






160 | P a g e

Observation


telecommunication



Postal

Telegraph

Telephone








Written evidence




telecommunication


161 | P a g e

Checklist Score

Yes No


Postal

Telegraph

Telephone

Observation

162 | P a g e


4

Learning Outcomes



of physics 7Hours


climate change





Albedo




- Reference books


journals




climate change


163 | P a g e




Written evidence


Checklist Score

Yes No








Clouds

Oceans


Surface Albedo

Observation












journals


164 | P a g e







Written evidence


Checklist Score

Yes No


Greenhouse gases




Rising sea levels





Deforestation

Agriculture


Volcanicity

Ocean currents



165 | P a g e

Observation















Checklist Score

Yes No


Climate change

Climate lag

Climate model



physics


166 | P a g e

Climate feedback



deforestation

Observation

167 | P a g e


5

Learning Outcomes




7Hours











simulation software






168 | P a g e






Checklist Score

Yes No


earthquakes

Tsunami

floods

landslides

Cyclone


earthquakes

Tsunami

Floods

landslides

Cyclones

Observation


earth









169 | P a g e






Checklist Score

Yes No


Geological faults

Volcanic activity

Landslides

Mine blasts

Observation


the earth






scientific reports






170 | P a g e

Control measures

Adaptive measures



landslides

Preventive measures

Control measures

Adaptive measures



cyclones

Preventive measures

Control measures

Adaptive measures




Control measures

Adaptive measures






the earth

171 | P a g e




Checklist Score

Yes No


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures

Observation

172 | P a g e


6

Learning Outcomes





10Hours













173 | P a g e





12Hours



Checklist Score

Yes No




Core

Cladding

Coating




refractive index





Observation



properties of light

174 | P a g e


fiber










Written evidence

E


Checklist Score

Yes No













175 | P a g e

Observation













Written evidence






176 | P a g e

Checklist Score

Yes No






light scattering

light absorption


Repeaters

Regenerators

Optical amplifiers

Observation


transmitter system










177 | P a g e






Checklist Score

Yes No


Optical transmitter

Optical receiver



Laser diode



Photodiode


Transmitter block

Receiver block




Observation



transmitter system

178 | P a g e

Reference books














Education Inc


Education Inc











179 | P a g e


Inc




Prentice Hall





Credits 7 70

Sector All

Sub-sector All

180 | P a g e


Purpose statement










181 | P a g e


Not applicable




















182 | P a g e

calculation
























183 | P a g e



184 | P a g e


1

Learning Outcomes


5 Hours




Units conversion

Pythagorean theorem













185 | P a g e


Multiple questions

Checklist Score

Yes No















Observation


Definition of


Sine

Cosine

Tangent

Cosecant

Secant

cotangent

Calculation of





isosceles triangle






186 | P a g e

special angles

030

045

060





Written

Open questions

Matching questions

Multiple questions

Short questions

Checklist Score

Yes No














187 | P a g e


Observation




angles

Complementary

angles




Sine

Cosine

Tangent


angle

Sine

Cosine

Tangent



o Internet research







188 | P a g e




Written evidence

Open questions

Multiple questions

Short question

Checklist Score

Yes No





















Observation


189 | P a g e


sin 1x k k

cos 1x k k

tan x b

sin nx k

cosnx k


form









Written evidence

Open questions

Multiple questions

Short questions

Checklist Score

Yes No



found


found




sin cosa x b x c




190 | P a g e


Observation



Sine law Cosine law









Written evidence

Open questions

Short questions

Checklist Score

Yes No





191 | P a g e







Observation

192 | P a g e


2

Learning Outcomes


5 Hours






Argand diagram












193 | P a g e


Checklist Score

Yes No










Observation


Calculations in


number









theory


194 | P a g e



Written evidence


Checklist Score

Yes No










Observation











195 | P a g e





Written evidence



Checklist Score

Yes No












Observation



196 | P a g e


3

Learning Outcomes


functions

10 Hours



condition Domain of


Range of a function



Range of a function







197 | P a g e





Checklist Score

Yes No







Observation




existence condition

198 | P a g e

Even function

Odd function


numerical function

o Pairing work








Checklist Score

Yes No




Observation






199 | P a g e

Finite limits

Infinite limits

Limit at infinity

Indeterminate case

0

0

0



o Pairing work








Written evidence


Checklist Score

Yes No







0

0

0




200 | P a g e

Observation


Definitions

Boundaries of


Horizontal

asymptote

Vertical asymptote

Oblique asymptote

Calculations

Horizontal

asymptote

Vertical asymptote

Oblique asymptote




types of asymptotes











201 | P a g e

Written evidence

Open questions

Short questions

Checklist Score

Yes No










Observation

202 | P a g e


4

Learning Outcomes


15 Hours










Written evidence





203 | P a g e

Checklist Score

Yes No









Observation










Written evidence


Checklist Score





204 | P a g e

Yes No




Observation













Written evidence


Checklist Score

Yes No






derivatives


205 | P a g e






Observation






irrational function









Written evidence


Checklist Score

Yes No



the given function


206 | P a g e








Observation

207 | P a g e



Boundaries










Written evidence

Short questions

Open questions

Checklist Score


5

Learning Outcomes


functions




10 Hours





208 | P a g e

Yes No






Observation



Finite limits

Limits at infinity










Written evidence

Short questions

Open questions

Checklist Score

Yes No





209 | P a g e








Observation


Domain of validity


Set of solutions









Written evidence


Checklist Score



validity


210 | P a g e

Yes No








Observation


Differentiation


Concavity













211 | P a g e

Written evidence


Checklist Score

Yes No










Observation



Curve sketching










212 | P a g e


Written evidence


Checklist Score

Yes No







Observation

213 | P a g e



Boundaries










Written evidence

Short questions

Open questions

Checklist Score

Yes No


6

Learning Outcomes








existence condition


214 | P a g e






Observation


Finite limits

Limits at infinity




of asymptotes






Written evidence

Short questions

Open questions

Checklist Score



exponentials


215 | P a g e

Yes No








Observation



Domain of validity


Set of solutions



Hand-out notes

Reference books

Internet





Written evidence


Checklist Score



domain of validity


216 | P a g e

Yes No








Observation


Differentiation


Concavity



Hand-out notes

Reference books

Internet





Written evidence





217 | P a g e

Checklist Score

Yes No


First derivative



Second derivative

Concavity

Inflection points

Observation



Curve sketching




Hand-out notes

Reference books

Internet





Written evidence




variation


218 | P a g e

Checklist Score

Yes No






Plotting the curve

Observation

219 | P a g e


7

Learning Outcomes


15 Hours


Definition












220 | P a g e

Written evidence


Checklist Score

Yes No










Observation


Definition




parts









221 | P a g e


Written evidence


Checklist Score

Yes No







Observation


Calculation of area









Written evidence





222 | P a g e

Curve sketching

Checklist Score

Yes No





Observation

223 | P a g e


Variance

Standard deviation











8

Learning Outcomes


5 Hours




224 | P a g e

Checklist Score

Yes No








Observation


Correlation

Covariance










calculations


225 | P a g e


Written evidence


Checklist Score

Yes No







Observation















226 | P a g e

Open questions

Reference books

Checklist Score

Yes No







Observation

227 | P a g e












228 | P a g e





Ishami Yose

Agashami Twose


Intego nyamukuru









229 | P a g e

Ubushobozi fatizo





zagezweho







ingingo











230 | P a g e





231 | P a g e























1





Amasaha 6


activities

Ibyigwa

232 | P a g e


inkurushusho



Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda





233 | P a g e


Yego Oya





Insanganyamatsiko

Inyunguramagambo






Umwanzuro















activities

Ibyigwa

234 | P a g e

Gihamya Isuzuma



Umukoro mu matsinda


Yego Oya




Utwatuzo nisesekaza

Umwanzuro




















activities

Ibyigwa

235 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya





Insanganyamatsiko

Inyunguramagambo





Umwanzuro



activities

Ibyigwa



236 | P a g e













Gihamya Isuzuma


Inyandiko

Umukoro mu matsinda



Yego Oya





Isesekaza


Insanganyamatsiko

Umwanzuro




237 | P a g e









Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda

Inkurushusho


Yego Oya



Inyunguramagambo





Umwanzuro




activities

Ibyigwa

238 | P a g e


2





Amasaha 6



zitandukanye



Inyunguramagambo


Ingingo zrsquoumuco












activities

Ibyigwa

239 | P a g e










Gihamya Isuzuma


Inyandiko



Umukoro mu matsinda



Yego Oya





Insanganyamatsiko




zitandukanye

240 | P a g e

Inyunguramagambo




Umwanzuro








nutwatuzo





Gihamya Isuzuma




Umukoro mu matsinda


Yego Oya





activities

Ibyigwa

241 | P a g e



Isesekaza

Utwatuzo

Umwanzuro




Inyunguramagambo


Ingingo zrsquoumuco
















activities

Ibyigwa

242 | P a g e







Gihamya Isuzuma


Inyandiko



Umukoro mu matsinda



Yego Oya





Nyunguramagambo


Ngingo zrsquoumuco




Umwanzuro



243 | P a g e



Inyunguramagambo


Ingingo zrsquoumuco







o Gukora inshamake

yrsquoumwandiko

o Guhimba umwandiko





Gihamya Isuzuma




activities

Ibyigwa

244 | P a g e


Inyandiko



Umukoro mu matsinda



Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco




Umwanzuro





Imurikamwandiko









activities

Ibyigwa

245 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


mu muryango


Yego Oya





Ukurasa ku ngingo

Umwanzuro




Ihangamwandiko







activities

Ibyigwa



muryango

246 | P a g e



Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


binyuranye


Yego Oya





Umwanzuro



247 | P a g e





Inyunguramagambo




















3




Amasaha 6


activities

Ibyigwa

248 | P a g e








Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Insanganyamatsiko

Inyunguramagambo






Umwanzuro




249 | P a g e






isesekaza





Gihamya Isuzuma



nrsquoisukura

Umukoro mu matsinda


Yego Oya




Isesekaza

Utwatuzo

Umwanzuro




activities

Ibyigwa

250 | P a g e




Inyunguramagambo





























activities

Ibyigwa

251 | P a g e

Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Nyunguramagambo


Ngingo zrsquoumuco

Umwanzuro



activities

Ibyigwa

252 | P a g e



Inyunguramagambo




























Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda




253 | P a g e


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



Umwanzuro



Imurikamwandiko















activities

Ibyigwa

254 | P a g e


Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Inyunguramagambo





Kurasa ku ntego

Umwanzuro











activities

Ibyigwa

255 | P a g e






Gihamya Isuzuma


Inyandiko


bitandukanye


Umukoro mu matsinda



Yego Oya





Umwanzuro



256 | P a g e


4





Amasaha 6






Inyunguramagambo





Ihinamwandiko

















activities

Ibyigwa

257 | P a g e

mvugo





Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya






Insanganyamatsiko

Inyunguramagambo





Umwanzuro




258 | P a g e







mpamvu









Gihamya Isuzuma



Umukoro mu matsinda


Yego Oya





activities

Ibyigwa

259 | P a g e



Utwatuzo nisesekaza

Umwanzuro





Inyunguramagambo





Ihimbamwandiko



















activities

Ibyigwa

260 | P a g e


Gihamya Isuzuma


Inyandiko


ubutaka

Umukoro mu matsinda



Yego Oya




Utwatuzo nisesekaza


Nyunguramagambo


Ngingo zrsquoumuco



Umwanzuro



activities

Ibyigwa



261 | P a g e


Ihinamwandiko

Ihimbamwandiko













Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



262 | P a g e



Umwanzuro


yrsquoubutaka




Inyunguramagambo





Ihimbamwandiko



















activities

Ibyigwa

263 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya




Utwatuzo nisesekaza


Inyunguramagambo





Kurasa ku ntego

Umwanzuro





˗ Ibitabo


activities

Ibyigwa



264 | P a g e

Ikinyazina

Mbaza

Mboneranteko

Nyamubaro









Gihamya Isuzuma


Inyandiko


binyuranye

Umukoro mu matsinda







Yego Oya



265 | P a g e


5




Amasaha 6























activities

Ibyigwa

266 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya






Insanganyamatsiko

Inyunguramagambo





Umwanzuro



activities

Ibyigwa




267 | P a g e















Gihamya Isuzuma



ubwumvane

Umukoro mu matsinda


Yego Oya




Utwatuzo nisesekaza

Umwanzuro



268 | P a g e





















Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda





activities

Ibyigwa

269 | P a g e


Yego Oya




Utwatuzo nisesekaza


Nyunguramagambo


Ngingo zrsquoumuco



Umwanzuro





















activities

Ibyigwa

270 | P a g e




Gihamya Isuzuma


Inyandiko


yubwumvane

Umukoro mu matsinda

Ikinamico yanditswe


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



Utwatuzo nisesekaza


Umwanzuro






˗ Ibitabo


activities

Ibyigwa



271 | P a g e



















Gihamya Isuzuma


Inyandiko


zururimi

Umukoro mu matsinda


zururimi


Yego Oya




Isesekaza nutwatuzo




272 | P a g e



Umwanzuro




















activities

Ibyigwa

273 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


bwite


Yego Oya







Umwanzuro



274 | P a g e















275 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement









276 | P a g e


Not applicable












277 | P a g e


1

Learning Outcomes


10 Hours











278 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No




Observation



279 | P a g e








notes bibliography







Written evidence

Oral evidence





order


280 | P a g e


Checklist Score

Yes No






Observation








281 | P a g e

Overlay Drop Shadow







Written evidence



Checklist Score

Yes No





Drop shadow



282 | P a g e


Observation

283 | P a g e


2

Learning Outcomes


10 Hours








network








284 | P a g e


Written evidence

Oral evidence



Checklist Score

Yes No


Formats

Typical Extension





Observation

285 | P a g e












Written evidence

Oral evidence






286 | P a g e

Checklist Score

Yes No



Solid state drive


USB thumb drive

Cloud storage

Optical drive


Unit of data


Partitioning

Erase data

Observation









Printer Projector





287 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No


Print preview

Print dialog box


Printer options




Observation



288 | P a g e






Network or WLAN




network or VPN




o


Projector





Written evidence

Oral evidence





289 | P a g e

Checklist Score

Yes No












Fixed internet

Mobile internet

Observation

290 | P a g e

LU 3 Manage data

3

Learning Outcomes


10 Hours




Length Description











291 | P a g e


Written evidence

Oral evidence



Checklist Score

Yes No


Data type

Length

Description


data types in cell

default formats




Observation



292 | P a g e


SearchFind Replace


The undo command


Synonyms


o






Written evidence

Oral evidence



Checklist Score

Yes No






293 | P a g e

Observation










Written evidence

Oral evidence






294 | P a g e

Checklist Score

Yes No


AND

OR

NOT

XOR


IF function

Observation











formatting


295 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No



Pie

Miniature graphs

Bar


Application



Observation

296 | P a g e








Written evidence

Oral evidence



Checklist Score

Yes No


Fair and lawful

Purposes

Adequacy

Accuracy

Retention




297 | P a g e

Rights

Security

Observation

Reference books


298 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement












299 | P a g e





















message



different accents





300 | P a g e



301 | P a g e


1

Learning Outcomes


question forms

10 Hours






QampA






Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books


302 | P a g e







Written evidence


Writing practice


the class

Checklist Score

Yes No


Language use

Observation





303 | P a g e





QampA







Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books





Oral evidence


Presentation Task




304 | P a g e

Checklist Score

Yes No


Language use


Observation


forms



Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries








question forms


305 | P a g e


Presentations


Checklist Score

Yes No




Observation

306 | P a g e


2

Learning Outcomes


5 Hours





information







307 | P a g e




Written evidence

Oral evidence





Checklist Score

Yes No

Types of texts



Observation




Writerrsquos stance


Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries




308 | P a g e

Lesson plan

Trainee manual





Written evidence




Checklist Score

Yes No

Types of texts




Observation





309 | P a g e




words







Written evidence

Oral evidence




Checklist Score

Yes No


Observation



310 | P a g e


3

Learning Outcomes


10 Hours






Flip charts

Whitechalk Board


Scenarios

Stationeries

Projector

Computer

Lesson plan

Trainee manual

Recordings





311 | P a g e




Oral evidence




Checklist Score

Yes No



Observation








312 | P a g e




Oral evidence





Checklist Score

Yes No


Observation






oard Reference


materials




313 | P a g e






Written evidence

Oral evidence


Listening practice

Discussions

Presentations

Task



Checklist Score

Yes No



Types of listening


Observation



314 | P a g e


4

Learning Outcomes


5 Hours












315 | P a g e




Written evidence

Performance



Checklist Score

Yes No


Writing processes

Observation












316 | P a g e





Understanding





Written evidence

Oral

Performance


Task


Checklist Score

Yes No



Observation



317 | P a g e

318 | P a g e







document







Written evidence




graduation

Checklist Score

Yes No



Observation




319 | P a g e










Written evidence





Checklist Score

Yes No



Language use

Observation




320 | P a g e

Reference books

321 | P a g e




Credits 6 60




Purpose statement


322 | P a g e


Not Application







specifications


the protocol







the requirements


requirement


parameters



and guidelines




and guidelines


and guidelines

323 | P a g e


1

Learning Outcomes


20 Hours










(DVDs pictures)



Group discussion

dough preparation


324 | P a g e





Group discussion on







Written Evidence

Oral Evidence




325 | P a g e

Checklist Score

Yes No


semolina flour

Wheat flour

Rice flour


Physical defects


Chemical defects


Bulk density



Apparent viscosity

Observation









- Flour types

- Water

- Mixers

- Working table

- Mixing vat

- Audio-visual

aids (DVDs

pictures)

Manuals

o



326 | P a g e




Written Evidence


Checklist Score

Yes No


mixing

kneading rinsing


Ratio calculation

time

temperature

Observation







- Testing room

- Oven

- Working

tables

- Knives




327 | P a g e









Written Evidence


Checklist Score

Yes No


Elastic

Viscous properties


Farinography

Mixography

chopping

Observation



328 | P a g e


2

Learning Outcomes


20 Hours


Key concept

Extrusion

Extruder


the die


homogeneous mass


production and




Method of operation

Cold Extruders and



The most commonly


and twin-screw







- Dough - Extruders




Content

329 | P a g e











Written Evidence

Oral Evidence


Checklist Score

Yes No


Mixing

extruding

drying

packaging




330 | P a g e

Spaghetti

Noodles


Cold extruder

Hot extruder

Observation




percent to 12 to 13



without spoiling








water - Working

table - Manuals





331 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No



Shelf-life



Hot air oven drying

Tunnel oven drying


Tunnel oven drying


Temperature

time

Observation



Time







product factory



332 | P a g e





Written evidence


Checklist Score

Yes No


Ice water

Olive oil

water


Cooling Time

Cooling procedure


Flavor preservation

Observation





333 | P a g e












Written Evidence


Checklist Score

Yes No


scale

Hands

Measuring cups


Cutting blade

die

screw

Observation




334 | P a g e






o





- Pasta - Weighing

balance - Oven





Written Evidence


Checklist Score

Yes No



Origin of flour



color


texture





335 | P a g e


No contamination

Drying temperature

Cooling temperature

Observation

336 | P a g e


3

Learning Outcomes


20 Hours















337 | P a g e

ment

polyethylene bag

paper packages





Written Evidence


Checklist Score

Yes No




Plastic bags


volume

weight

safety

biodegradable


Observation




338 | P a g e







dates Warnings







- Packaging


machine - labels







Content

339 | P a g e


Written Evidence


Checklist Score

Yes No


Physical protection


Marketing




Product guarantees


Weight statements

Observation

340 | P a g e











appropriate texture



quality





the conditions

341 | P a g e


Yes No



Eye protection

Hearing protection







Extruder

sealer

Mixers

driers

coolers

Dough scraper

oven


physical

chemical

biological

Observation


Yes No





Type of flour

Flour defects

342 | P a g e








Extrusion methods


Observation


Yes No


Sizing techniques

Sizing conditions


Shaping techniques

Grading techniques



Packaging process


Observation


Yes No


343 | P a g e

Ingredients

Mixing process


boxes

cartons

coated bags

Reference books








(december 2010) pp1117-1122 ISSN 0308-8146



(March 2008) pp322-330 ISSN 0733-5210







ISSN 0950- 5423

344 | P a g e




Credits 6 60




Purpose statement








345 | P a g e


Not Application








their structure














methods







346 | P a g e


1

Learning Outcomes



20 Hours

















films


347 | P a g e

















348 | P a g e



Checklist Score

Yes No


















Observation



349 | P a g e










- PPE - Light



films





Written


Checklist Score

Yes No




style

350 | P a g e














Gametes are defined


Meiosis is defined





Observation




industrial bacteria




prevention






351 | P a g e









Checklist Score

Yes No















Observation



natural environment

352 | P a g e

353 | P a g e


2

Learning Outcomes


20 Hours















354 | P a g e






Checklist Score

Yes No













Observation





355 | P a g e




pH

Osmotic strength

Temperature





Ingredients ratios

Mixing techniques


Autoclave





media types







ingredients





Written evidence


Product evidence


Checklist Score

Yes No



356 | P a g e
















Observation



357 | P a g e



















Written evidence



Checklist Score

Yes No







Observation



techniques

358 | P a g e

359 | P a g e


3

Learning Outcomes


20 Hours






Color Pink Black

Consistency









360 | P a g e









Checklist Score

Yes No





Color (pink black)




Observation



361 | P a g e



number)















Written evidence






362 | P a g e

Checklist Score

Yes No














Observation

















363 | P a g e




Written evidence



Checklist Score

Yes No


Size

Shape

Arrangement






Steps are provided




Sample is examined

Observation




364 | P a g e



Situation problem








and moulds analysis


bacteria count




Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

365 | P a g e

Petri ditches

glassware

incubator


Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No




















Observation

366 | P a g e


Yes No


Types of plates



is described




Staining techniques

Type of micoscope

Observation


Yes No


Gram positive

Gram negative

Indicator

Indicator

Observation


367 | P a g e

Checklist Score

Yes No

Indicator

Observation


Yes No

Indicator

Observation

Reference books


5332-1





ISBN-13 978-0-8138-0018-9

368 | P a g e




Credits6 60




Purpose statement



369 | P a g e


Not applicable








equipment









370 | P a g e


1

Learning Outcomes


20 Hours











Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter


371 | P a g e

Spreads

Hygrometer







Checklist Score

Yes No


Cherry choppers


Sorters

Mucilage remover

Driers

Skin separator tank

Separator

Storage silos


Soaking material



specifications

372 | P a g e

Washing material

Hulling material

Polisher machine

Observation






after used






Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances


373 | P a g e






Checklist Score

Yes No


COP

CIP


User manual

purpose




Observation



374 | P a g e





Follow instruction


equipment







stations



Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer




375 | P a g e




Checklist Score

Yes No


Purpose of the work



Follow instruction


Capacity





protocol

Observation



376 | P a g e


2

Learning Outcomes


20 Hours











Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water


Pictures)







377 | P a g e


Checklist Score

Yes No


Arabica

Robusta


Ripening

Size

Color


Physical

Biological

Observation







Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water




378 | P a g e




Checklist Score

Yes No


vibration

flotation

hand picking

screening

separation


batch

origin

weight

Observation



379 | P a g e


3

Learning Outcomes


20 Hours


Processing method










Equipment

Fermentation tanks


Troughs

Spreaders


Coffee cherries

Separator





380 | P a g e




Checklist Score

Yes No


Wet process

Dry process

Semi-dry process


Pulping


Flotation

Observation












Equipment

Fermentation tanks


Troughs

Spreaders


Coffee cherries

Separator


381 | P a g e





Checklist Score

Yes No


Water quantity

time


Soaking

Bubble forming



Mucelleneus removed

Rinsing


Pre-drying

Hand sorting

Moisture content

Grading

packaging

Observation



382 | P a g e







Task







Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances

Cleaning materials


383 | P a g e

Reference books


22 2010)







384 | P a g e

385 | P a g e




Credits 6 60




Purpose statement






386 | P a g e






learning unit







and equipment












387 | P a g e














388 | P a g e


1

Learning Outcomes


20 Hours














389 | P a g e




Written evidence



Checklist Score

Yes No












Observation




390 | P a g e









- Food processing

plants





Written evidence



Checklist Score

Yes No




391 | P a g e



Wastes weighing

Ratio calculation

Indicator2

Observation

392 | P a g e


2

Learning Outcomes


















393 | P a g e





Written evidence



Checklist Score

Yes No












Observation




394 | P a g e












water






395 | P a g e




Written evidence



Checklist Score

Yes No






Amount of solute

Amount of solvent





Observation





Safety precautions





396 | P a g e











water





Written evidence





397 | P a g e

Checklist Score

Yes No


CIP technique

COP technique





Observation

398 | P a g e

399 | P a g e


3

Learning Outcomes


20 Hours



Waste line flow















400 | P a g e


Written evidence



Checklist Score

Yes No


Function of PPE








Observation




Disposal methods










401 | P a g e








Written evidence



Checklist Score

Yes No





Land disposal

incineration







402 | P a g e


Observation



Chemical treatment




waste treatment




treatment












403 | P a g e


Checklist Score

Yes No


sedimentation

floatation

screening



additions of limes


Aerobic treatment

Anaerobic treatment

Observation



404 | P a g e







o - Materials and



- Waste digester

Trucks Pipelines

Waste containers

Waste stream

separators Driers


- Waste digester

Composter Recycling

machinery

Incinerators Waste

disposal

environmentareas

Pits Dumping areas



plant





405 | P a g e



- Waste collection



- Materials Buckets



- Materials and






- Waste collection

406 | P a g e



407 | P a g e


Checklist Score

Yes No



Wastes weighing

Ratio calculation






Wastes Description







Observation


Checklist Score

Yes No


Biodegradable waste



408 | P a g e

Land disposal

incineration


Observation


Checklist Score

Yes No











Observation


Checklist Score

Yes No


Function of PPE










409 | P a g e



Observation

Reference books






industry CRS press


410 | P a g e




Credits 6 60




Purpose statement





411 | P a g e






learning unit










412 | P a g e

LU 1 Prepare sample

1

Learning Outcomes


20 Hours


Sampling techniques

Hygienic conditions












413 | P a g e




Written evidence


Checklist Score

Yes No





Sample name

Sampling procedures

Observation












414 | P a g e








Written evidence


Checklist Score

Yes No














Observation



415 | P a g e

416 | P a g e


2

Learning Outcomes


20 Hours


Culture media types

















417 | P a g e




Written evidence


Checklist Score

Yes No












Observation










418 | P a g e







Written


Checklist Score

Yes No


temperature

time






Observation



419 | P a g e

420 | P a g e


3

Learning Outcomes


20 Hours



number)















421 | P a g e




Written evidence



Checklist Score

Yes No














Observation



422 | P a g e





Color Pink Black
















423 | P a g e



Checklist Score

Yes No





Color (pink black)




Observation
















424 | P a g e





Written

Performance


Checklist Score

Yes No


Size

Shape

Arrangement






Steps are provided




Sample is examined




o


water Detergents




425 | P a g e




microscope







- Brush sprayers


Products


426 | P a g e


Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

Petri ditches

glassware

incubator


Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No









427 | P a g e












Observation


Yes No


Types of plates



is described




Staining techniques

Type of microscope

Observation

428 | P a g e


Yes No






Change in color






429 | P a g e




Credits 6 60




Purpose statement


430 | P a g e



431 | P a g e



















parameters





432 | P a g e




requirement

433 | P a g e


1

Learning Outcomes



15 Hours


roasting












434 | P a g e


Written Evidence


Checklist Score

Yes No


Hot- air machine

Drum machine

Packed-bed

Tangential

Centrifugal roaster


Electricity

Natural gas (LPG)

Wood

Observation








435 | P a g e





Written Evidence



Checklist Score

Yes No


Steps by steps



Bean insertion

Roasting chamber

Cooling part

Observation



436 | P a g e


2

Learning Outcomes


15 Hours
















437 | P a g e





Checklist Score

Yes No


appearance

residue behind

moisture content

defect


Corrective measure


Source

Time

batch

Observation



438 | P a g e















Written Evidence


Checklist Score

Yes No


Dry hulling

Wet hulling

polishing


appearance

moisture

smell

density




439 | P a g e

sieving

aspiration

Observation

440 | P a g e


3

Learning Outcomes


15 Hours


Sorting parameters


Sorting methods and

techniques


centrifugation







o





441 | P a g e




Written Evidence



Checklist Score

Yes No


defects

maturity levels

foreign matter


hand-picking

centrifugation

sieving

Observation









442 | P a g e











Written Evidence



Checklist Score

Yes No





Density

Size

Shape



443 | P a g e

Observation





Manually Automated











channel









444 | P a g e



Checklist Score

Yes No


Temperature

Time


Color

flavor


manually

automated


Light roast

Medium roast

Dark roast

Observation

445 | P a g e


4

Learning Outcomes


15 Hours

















446 | P a g e




Written Evidence



Checklist Score

Yes No


Blade grinder

burr grinder


Coarse

fine


Manually

Electrical

Observation



447 | P a g e















coffee powders








448 | P a g e



Checklist Score

Yes No


Boiling water

steeping


strength

brew ration

dark roasted coffee


decoction

infusion

espresso


aroma

acidity

body

cream

balance

flavor

Observation






o Demonstration of


materials


449 | P a g e

polypropylene (PP)













Written Evidence



Checklist Score

Yes No


Automatic

Semi automatic


Vacuum

sealing


aluminum



polypropylene (PP)



the specification

450 | P a g e

Observation






day


o - Products Maraba


- - Materials and



- - Materials and

451 | P a g e



- - Materials and


452 | P a g e



Checklist Score

Yes No






Observation

453 | P a g e


Checklist Score

Yes No




Observation


Checklist Score

Yes No




454 | P a g e


Observation


Checklist Score

Yes No





Observation

Reference books

455 | P a g e




Credits 6 60




Purpose statement








456 | P a g e
























457 | P a g e


1

Learning Outcomes


20 Hours


Minerals

Vitamines

Carbohydrates

Fats

Proteins




Books

Notes

Maquettes









458 | P a g e


Checklist Score

Yes No


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


functions

sources

Observation

459 | P a g e


Cereals

Legumes

Vegetables

Fruits

Tubers






Books

Notes

Maize

Wheat

Peas

Beans

Cabbage

Carrots

Oranges

Mangoes

Avocado

Banana

Pineaple

Potatoes

Cassava

Milk

Meat

Eggs

Honey





Written Evidence

Oral Evidence





460 | P a g e

Checklist Score

Yes No


legumes



cereals

roots tubers



minerals

water

Observation


Pesticides

Antibiotics

Heavy metals

Toxins





Books

Notes





461 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No


fungicides

insecticides


antibiotics


soil pollution

air pollution

water pollution


mycotoxins

marine mycotoxins

Observation

462 | P a g e


2

Learning Outcomes


20 Hours




sample conservation





PPE

CottonCotton swabs

Tissue forceps

Permanent markers

Applicator sticks

Parafilm paper

Disinfectants

Refrigerator

Bottles

Cool box







463 | P a g e


Written Evidence

Oral Evidence


Checklist Score

Yes No


Materials for solid






Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents



464 | P a g e





Checklist Score

Yes No


safety

efficiency in use

handling

right

Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents




465 | P a g e






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents




466 | P a g e






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation




467 | P a g e






Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation




468 | P a g e


3

Learning Outcomes


20 Hours



of food samples


Sample handling



o Lab practicals

Materials

Knives

Spoons

Glassware

Filter paper

balance

Chemicals

Foods





Written Evidence

Oral Evidence





469 | P a g e


Checklist Score

Yes No


solid

liquid

gaseous


randomly

stratified

multistage





Observation


Description of


mineral analysis



o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples




470 | P a g e




Written Evidence

Practices Evidence


Checklist Score

Yes No








Observation



471 | P a g e







o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written

practices


Checklist Score

Yes No









472 | P a g e



Observation







o Lab practicals

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written Evidence

Practices Evidence





473 | P a g e

Checklist Score

Yes No








Observation







o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples








474 | P a g e


Written Evidence

Perform Evidence


Checklist Score

Yes No








Observation

475 | P a g e





Task




PPE

CottonCotton swabs

Permanent markers

Applicator sticks

Balance

Para film paper

Distilled water

Chemicals

Refrigerator

Glassware

Stirrers

Bottles

Sampling spoons

Cool box

pH Meter

Buckets and basin

Screw cap bottles


Water bath

Aluminum foil

Stop clocks

Hot plates

Hot air ovens

476 | P a g e


Checklist Score

Yes No


safety

efficiency in use

right

handling








State of reagents

concentration

types of product


safety

efficiency in use


concentration

homogeneity

procedures





Observation

477 | P a g e


Checklist Score

Yes No













safety

efficiency in use

right

handling

Observation


Checklist Score

Yes No






The concentration

The instructions



478 | P a g e






Observation


Checklist Score

Yes No











Application of SOPs

Observation

479 | P a g e

Reference books


22 2010)







480 | P a g e




Credits 6 60




Purpose statement









481 | P a g e
















requirement









482 | P a g e





parameters








483 | P a g e


1

Learning Outcomes


15 Hours











Color charts



484 | P a g e








Written evidence



Checklist Score

Yes No


Size of tomatoes

Shape of tomatoes

Color of tomatoes

Texture of tomatoes


Physical defects


Chemical defects


Roma tomatoes

Cherry tomatoes

Observation

485 | P a g e










Sorting table

Screens

Vat

Tomato






Written evidence






486 | P a g e

Checklist Score

Yes No


Ripening maturity

free of diseases

mechanical damaged


manual techniques


Observation


Purpose of washing









Clean water

Washing vats

Disinfectants

Tomato

Belt conveyor

Water sprayer

Tables





487 | P a g e


Written evidence





Checklist Score

Yes No


Deeping in water

spray wash



Potable water



Observation

488 | P a g e


2

Learning Outcomes


15 Hours



Crushing conditions

Crushing techniques








crusherpulper







489 | P a g e


Written evidence



Checklist Score

Yes No



Chopping

squeezing

Observation











Juice extractor

Pulper

Crushed tomatoe


490 | P a g e





Written evidence



Checklist Score

Yes No




Observation









Tomato juice

Refractometer

Kim wipe

Oven

pH-meter




491 | P a g e






Written evidence



Checklist Score

Yes No


pH

degree brix

moisture content

homogeneity of pulp


visual inspection

physical inspection

chemical inspection

Observation



492 | P a g e


3

Learning Outcomes


10 Hours










Pulp

Salt

Balance

pH meter

Refractometer

Mixer






493 | P a g e




Written evidence



Checklist Score

Yes No


pH

degree brix

acidity

salty


viscosity

size reduction

Observation









Evaporator

Thermometer

Chronometer

Refractometer

Stirrersagitators

Cooking pans



494 | P a g e








Written evidence



Checklist Score

Yes No


temperature

pressure



Further evaporation

The heating time



495 | P a g e

Observation




Cooling conditions









Paste

Cooling vats

Thermometer


Refractometer

Stirrersagitators


Potassium sorbate




specifications


496 | P a g e




Written evidence



Checklist Score

Yes No


temperature

time

relative humidity


refrigeration

freezing

Observation

497 | P a g e


4

Learning Outcomes


10 Hours




Prepare ingredients











Balance

Refractometer

Mixer

Stirrersagitators


498 | P a g e





Written evidence



Checklist Score

Yes No









Degree brix

salty

pH

Observation





499 | P a g e











o Field visits


Evaporator

Thermometer

Cooking pans





Written evidence






500 | P a g e

Checklist Score

Yes No


temperature

pressure



Further evaporation

The heating time

Observation




Cooling conditions









Ketchup

Potassium sorbate

Cooling vats

Thermometer


Refractometer

Stirrersagitators

pH-meter


501 | P a g e


o Field visits





Written evidence



Checklist Score

Yes No


temperature

time

relative humidity


refrigeration

freezing


pH

degree brix


Observation



502 | P a g e


5

Learning Outcomes


15 Hours








Packages materials

Glasses bottles

Plastic bottles

Cans








503 | P a g e


Written evidence



Checklist Score

Yes No


plastics

glass

metals


Cans

Observation












Filling machine

Packages


Sealing machine

Packaged product


504 | P a g e





Written evidence



Checklist Score

Yes No


temperature

pressure

kind of containers

Observation





505 | P a g e













Pasteurizer

Sterilizer


Cooler





Written evidence



Checklist Score

Yes No


Product safety

shelf life


temperature

time



506 | P a g e

pressure



taste

appearance

Observation


Purpose of labeling

Label contents







o Field visits

Labels


Sealing materials








507 | P a g e

Written evidence



Checklist Score

Yes No


Direct techniques

Indirect techniques


List of ingredients


Batchlot number

Net quantity


Observation


Purpose of packing


Packing conditions


packing





Packaged products




508 | P a g e




Written evidence



Checklist Score

Yes No


Primary technique

Secondary technique

Tertiary technique


cartons

wooden

plastics

Observation





509 | P a g e

Purpose of storing


Storing conditions












Written evidence



Checklist Score

Yes No


relative humidity

time

light


production date



techniques

510 | P a g e

expiration date

Observation

511 | P a g e










variety


variety


variety



Materials


Packaging materials




512 | P a g e


513 | P a g e


Checklist Score

Yes No



Right of equipment

Efficiency of use


appearance

maturity indices

spray wash



crushed tomatoes





Further evaporation

Cooling condition





Observation


Checklist Score

Yes No


Visual inspection



Right viscosity

homogeneity


514 | P a g e

Desirable flavor

Observation


Checklist Score

Yes No








plastics

glass

metals


Cans

Observation


Checklist Score

Yes No


PPE



Application of SOPs




Application of SOPs


515 | P a g e

Application of SOPs

Observation

Reference books




516 | P a g e

GLOSSARY







assessment












an evidence guide











and independence




























traineeship
















competency













instructor








































competency






communication tools





the competency





attitudes




module











performance






laid down





improved































variables




Copyright
















theWDA Ph (+250) 255113365 fax (+250) 255113365


Published by


P O BOX 2707 Kigali

Tel (+250) 255113365


Table of Contents







21 Description 2









34 Flowchart 7



42 Portfolio 8












































































































G L O S S A R Y 5 1 6









CD Compact Disk













GB Gigabytes







MB Megabytes















UV Ultra Violet




Acknowledgments



Coordination


MUHIRE JMVCDU-WDA

Facilitation




NKUBITO Jean Pierre






Manager Umuhigo Ltd










certification
















Section

1

Section

2


21 Description

































Title

Level

Credits

Sector

Sub-sector

Issue date


REQF Level 5

120


Food processing

November 2014

2 | P a g e






Communication




Food technician







of Prior Learning






3 | P a g e




Health reproduction


Business Plan





Self-management




Technology

Manipulate computer

Using internet



4 | P a g e













Total 54


GEN

ERA

L





SPEC

IFIC








Total 66

5 | P a g e

3 TRAINING PACKAGE



31 Course structure





















the following pages

Section

3

6 | P a g e





Du

rati

on

(4

20

Hrs

)

Att

end

tra

inin

g se

ssio

n

pre

par

e to

ols

inst

um

ents

an

d m

ater

ials

pre

par

e m

ater

ials

to

ols

an

d e

qu

ipm

ent

pre

par

e w

ork

plc

e

carr

y o

ut

the

wo

rk

chec

k ac

tivi

ties

Rep

ort

th

e w

ork

Des

crib

e th

e o

ccu

pat

ion

an

d le

arn

ing

pro

cess

Mo

nit

or

Occ

up

atio

nal

SH

E b

est

pra

ctic

es

Mai

nta

in p

rofe

ssio

nal

co

nve

rsat

ion

in u

pp

er-i

nte

rmed

iate

Engl

ish

Gu

kore

sha

ikin

yarw

and

a cy

rsquointy

oza

Wo

rk in

a s

oci

ally

div

erse

en

viro

nm

ent

Org

aniz

e a

Bu

sin

ess

Use

ICT

at w

ork

pla

ce

Ap

ply

pro

fess

ion

al e

thic

s

Inte

grat

e w

ork

pla

ce

pre

par

e cu

ltu

re m

edia

fo

r fo

od

mic

ro-o

rgan

ism

an

alys

is

Gen

eral

ch

emis

try

Gen

eral

ph

ysic

s

Gen

eral

Mat

hem

atic

s

1 2 3 4 5 6 7 8 9 10

11

12

13


30

30

30

30

30

30

30

30

0

60

60

50

70



60


60



parchment60




60



7 | P a g e

34 Flowchart








Figure 2Flow chart
















8 | P a g e






42 Portfolio




















on that module


Section

4

9 | P a g e




curriculum

















Relevance 90


(example Safety)

100

10 | P a g e









with pre-requisites







certification



module








11 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement








12 | P a g e


Not applicable









to them










13 | P a g e


1

Learning Outcomes


6 Hours


Introductions



expectations

- Trainer manual








14 | P a g e

Checklist Score

Yes No

Observation


Working as a team

Building trust


- Trainer manual





Checklist Score

Yes No

Observation




15 | P a g e





- Trainer manual





Checklist Score

Yes No

Observation




16 | P a g e


2

Learning Outcomes


12 Hours





Working conditions


neighborhood











17 | P a g e

Checklist Score

Yes No

Observation




Duration Flowchart





school











18 | P a g e

Checklist Score

Yes No

Observation

19 | P a g e


3

Learning Outcomes


2 Hours





- Trainer manual








20 | P a g e

Checklist Score

Yes No

Observation









Checklist Score

Yes No

Observation




21 | P a g e

22 | P a g e


4

Learning Outcomes


10 Hours




o -








23 | P a g e

Checklist Score

Yes No

Observation










Checklist Score

Yes No

Observation




24 | P a g e


SMART goals








- Trainer manual





Checklist Score

Yes No

Observation




25 | P a g e


SMART goals








- Trainer manual





Checklist Score

Yes No

Observation




26 | P a g e







- Trainer manual





Checklist Score

Yes No

Observation


o -





27 | P a g e





Checklist Score

Yes No

Observation

Reference books





28 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement










29 | P a g e


Not applicable













practice













30 | P a g e


1

Learning Outcomes


10 Hours




Responsibility of

administration

Incident reporting



Hazard control in

workplace



SHE standards


place


risk Control


safe


o Brainstorming


o Group discussion

Flipcharts

Markers

Flipcharts stand

Internet


31 | P a g e





Written

Oral

Performance


applied

Checklist Score

Yes No




Observation

equipment

Health of employees

Facilities


accidents


procedures



32 | P a g e






materials tools and

equipment

o Group discussion


Checklist

PPEs

Brushes

Store

Shelter

Shelves

Pen





Written

Oral

Performance


Checklist Score

Yes No




Observation




33 | P a g e


OSHE best practice

regulations

standards



specific trade






Written

Oral

Performance


Checklist Score

Yes No






34 | P a g e

Observation

35 | P a g e


2

Learning Outcomes


10 Hours
















36 | P a g e


Written

Oral

Performance


Checklist Score

Yes No



Observation









loss of manpower




37 | P a g e











Written

Oral

Performance


Checklist Score

Yes No



Observation



38 | P a g e













Written

Oral

Performance


Checklist Score

Yes No





39 | P a g e



Observation


Use of PPEs












Written

Oral

Performance





40 | P a g e

Checklist Score

Yes No







Observation

41 | P a g e


3

Learning Outcomes



10 Hours




(OHampS) program

A policy statement




safety committee




Training



accidentsincidents







o Brainstorming

o Group work

o Discussion

- Reference books

- Internet

- Hand-outs

- Stories and

pictures


42 | P a g e




Following safe work

procedures


all regulations


illness immediately


unsafe conditions



the representative





regulations


unsafe conditions

Ensuring that only



equipment






hazards


properly maintained

Promoting safety




workplace




43 | P a g e





authority


facilities













Written

Oral

Performance


and safety matters



44 | P a g e

Checklist Score

Yes No





Observation





Incident reporting









control



equipment

Health of employees

Facilities


accidents


Procedures

o Brainstorming

o Group work

o Discussion

- Reference

books

- Internet

- Hand-outs

- Stories and

pictures


45 | P a g e





Written

Oral

Performance


Checklist Score

Yes No



Observation


Evaluation forms





pictures





46 | P a g e





Written

Oral

Performance


Checklist Score

Yes No




Observation




(Author Editor)


Date 2009









47 | P a g e

48 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement








49 | P a g e


Not applicable















50 | P a g e


1

Learning Outcomes












materials








51 | P a g e


Written

Oral

Performance


Checklist Score

Yes No


Observation










services




52 | P a g e





Written

Oral

Performance


Checklist Score

Yes No



Observation






groups







53 | P a g e





Written

Oral


Checklist Score

Yes No


Observation




54 | P a g e


2

Learning Outcomes





workplace








workplace


55 | P a g e




Written

Oral


Checklist Score

Yes No



Observation







Disclosure


- Reference books


- Online materials



56 | P a g e





Written

Oral

Performance


Checklist Score

Yes No


Observation






materials





57 | P a g e





Written

Oral

Performance


Checklist Score

Yes No


Observation

Reference books








58 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement



59 | P a g e


Not applicable












60 | P a g e


1

Learning Outcomes


7 Hours




Confidentiality










61 | P a g e




Written evidence

Oral evidence


Essay



Sentence completion

Checklist Score

Yes No

Privacy

Independence

Security

Right to vote

Medication

Education

Employment

Promotion

Leave( Holydays)

Observation



Respect for others


Protected areas




board


62 | P a g e






Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Tax Compliance


Self-reliance

Honesty

Observation



63 | P a g e











Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Agenda of Meeting

Personal Agenda

Observation




64 | P a g e











Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Resource Crunch

Opportunity

Attitude

Observation




65 | P a g e

66 | P a g e


2

Learning Outcomes


15 Hours




Policies












67 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No



Observation













68 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Utilitarian Theory

Duty Ethics

The virtue Theory



Observation


Cooperation










69 | P a g e




Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No


Service Orientation

Uplift others


Political awareness

Observation

70 | P a g e

LU 3 Apply safety

3

Learning Outcomes


8 Hours













71 | P a g e


Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Scenario Analysis


Fault-tree Analysis

Event-tree Analysis

Human Error

Observation


Safety and Risk


Safe Exit







72 | P a g e




Written

evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No

Observation



Importance of PPE








73 | P a g e





Written evidence

Oral evidence


Essay

Merging Exercises


Sentence completion

Checklist Score

Yes No


Observation



74 | P a g e

Reference books


PUBLISHERS India






75 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement





76 | P a g e












requirements


requirements




environment







and suppliers



resources


marketing campaigns


activities




77 | P a g e


1

Learning Outcomes


plan

5 Hours











finance resources




78 | P a g e








Checklist Score

Yes No


Business location


Observation






applicants






79 | P a g e








External factors



Competition








80 | P a g e




Oral evidence

Prodiuct evidence


Checklist Score

Yes No




Recruitment process

Observation











81 | P a g e










Written evidence




Checklist Score

Yes No


Types of purchasing



plan

82 | P a g e





Observation

83 | P a g e


2

Learning Outcomes


7 Hours













84 | P a g e

workplace











Problem solving


Checklist Score

Yes No








Observation



85 | P a g e





task













Sentence completion


Checklist Score

Yes No






86 | P a g e

Observation


















87 | P a g e













Checklist Score

Yes No





Observation



88 | P a g e
















Sentence completion





89 | P a g e

Checklist Score

Yes No






Observation

90 | P a g e


3

Learning Outcomes


4 10 Hours














91 | P a g e





Sentence completion


Checklist Score

Yes No



Observation










92 | P a g e













Checklist Score

Yes No






Observation



93 | P a g e













mixplan







94 | P a g e

Leads Customers













Sentence completion


Checklist Score

Yes No

Product promotion



95 | P a g e






Observation

96 | P a g e


4

Learning Outcomes



8 Hours














97 | P a g e


Written evidence




Checklist Score

Yes No





Observation


and needs













98 | P a g e





in advance






Multiple choice

exercises




Checklist Score

Yes No






Observation



inquiries and needs

99 | P a g e















Checklist Score

Yes No





Observation




100 | P a g e

Reference books






101 | P a g e




Credits 30 300

Sector All

Sub-sector All


Purpose statement





102 | P a g e













conducted



103 | P a g e


1

Learning Outcomes


10 Hours
















104 | P a g e

Oral

Checklist Score

Yes No





Observation











Written evidence

Oral evidence





105 | P a g e



Checklist Score

Yes No

Observation





employee











106 | P a g e

Oral evidence


Checklist Score

Yes No


Observation














107 | P a g e




Written evidence

Product evidence

(Check list)


Checklist Score

Yes No


Observation







file documents





108 | P a g e




Written evidence

Product evidence


Checklist Score

Yes No



Observation

109 | P a g e


2

Learning Outcomes


5 Hours





of own IAP goals







Written evidence

Oral evidence





110 | P a g e

Checklist Score

Yes No


Observation









- Logbooks -





Written evidence






111 | P a g e

Checklist Score

Yes No


Observation


Written tests





o Asking questions






Written evidence

Oral evidence


Checklist Score

Yes No





112 | P a g e

Observation

113 | P a g e


3

Learning Outcomes


285 Hours











114 | P a g e


Written evidence

Product evidence

Checklist Score

Yes No


Observation


IAP reports

IAP Evaluation

IAP interview






Written evidence

Product evidence




115 | P a g e

Checklist Score

Yes No


Observation







Written evidence

Oral evidence


Checklist Score

Yes No


Observation




116 | P a g e

Reference books










improve-innovation







(IAP)-challenges








117 | P a g e

118 | P a g e




Credits 6 60

Sector All

Sub-sector All


Purpose statement







119 | P a g e


NA











number (Z)






nature of solution


the procedure


reactions








electrodes




120 | P a g e


1

Learning Outcomes


10 Hours





periodic table



o Observation

o Group discussion

o Presentation

o Brainstorming

- Pictures

- Periodic table

- Video

- Projector



121 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions


Sentence completion

Checklist Score

Yes No















Observation



122 | P a g e










o Group discussion

o Presentation

o Brainstorming

- Periodic table

- Pictures

- Projector

- Computer - Video






Written

Oral


Open questions



metal


123 | P a g e


Sentence completion

Checklist Score

Yes No








Observation









state


o Group discussion

o Presentation

o Brainstorming

- Pictures

- Video

- Projector



124 | P a g e





Written evidence

Oral evidence

Open questions

Multiple questions

Short questions

Matching questions


Sentence completion

Checklist Score

Yes No









Observation



125 | P a g e


2

Learning Outcomes




25 Hours




Solid Liquid Gas





o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector



126 | P a g e





Written evidence

Oral evidence


Matching questions

Multiple questions


Sentence completion

Checklist Score

Yes No













Observation



127 | P a g e





Temperature

Pressure

Polarity


Solubility product


product


product


o Group discussion

o Presentation

o Observation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No







128 | P a g e









Observation


Describe titration

Define titration

Types of titrations

Acid-base

titration

Redox titration

Common indicators

Methyl violet

Bromophenol

blue

Methyl orange

Methyl red

Litmus

Bromothymol

blue

Phenolphthalein

Alizarin yellow




o Group discussion

o Brainstorming


o Presentation

o Practical

- Pictures

- Video

- Projector





129 | P a g e








Written evidence

Oral evidence


Open questions

Short questions

Multiple questions

Matching questions


Sentence completion


Checklist Score

Yes No













130 | P a g e






Observation

131 | P a g e


3

Learning Outcomes





15 Hours






Cathode Anode


Daniell Dry Mercury



o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



132 | P a g e





Written evidence

Oral evidence

Open questions

Short questions

Multiple questions

Matching questions


Sentence completion

Checklist Score

Yes No











Fuel cell is stated

Half-cell is stated

Observation



133 | P a g e








o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector






Written evidence

Oral evidence

Matching questions

Open questions

Multiple questions

Short questions


Sentence completion

Checklist Score

Yes No








134 | P a g e





Observation










the cell

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector






135 | P a g e




Written evidence

Oral evidence

Open questions

Multiple questions

Matching questions

Short questions


Sentence completion

Checklist Score

Yes No










Observation

136 | P a g e


4

Learning Outcomes



10 Hours











o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



137 | P a g e






Written evidence

Oral evidence


Checklist Score

Yes No












138 | P a g e

Observation


Describe polymers












current

o Group discussion


o Presentation

o Brainstorming

- Pictures

- Video

- Projector



139 | P a g e

Refractive index





Written evidence

Oral evidence


Checklist Score

Yes No








Observation




140 | P a g e





o Group discussion

o Brainstorming


o Presentation

- Pictures

- Video

- Projector






Oral evidence

Written evidence

Oral evidence


Checklist Score

Yes No







141 | P a g e

Observation





block-elements



















142 | P a g e

143 | P a g e




Credits 3 50

Sector All

Sub-sector All


Purpose statement








144 | P a g e


Not applicable








the world


to the sources








Newtonrsquos law






radio communication


transmission system





systems




Greenhouse effect




145 | P a g e






lsquosurface









light








146 | P a g e


1

Learning Outcomes
















147 | P a g e




Written evidence


Checklist Score

Yes No



Renewable energy


Observation








energy sources

- Pictures

- Video

- Projector

- Computer




148 | P a g e





Written evidence


Checklist Score

Yes No


Renewable energy





Observation



149 | P a g e











- Video

- Projector

- Internet - Books





Written evidence






150 | P a g e

Checklist Score

Yes No


Oil

coal

natural gases


Oil

coal

natural gases


Wind

Solar

Geothermal

Hydropower


Wind

Solar

Geothermal

Hydropower

Observation

151 | P a g e


2

Learning Outcomes


10 Hours
















152 | P a g e


Written evidence


Checklist Score

Yes No






Observation



motion


lsquolaws

Kepler lsquolaws

Application of

Kepler lsquolaws

o Use simulators to


laws of planetary

motion and present




present summary



motion

- Books

- Internet

- Picture

- Projector

- Video


153 | P a g e





Written evidence


Checklist Score

Yes No





Observation



154 | P a g e


Power






orbits



o Discuss in groups




- Books

- Internet

- Picture

- Projector

- video





Written evidence





155 | P a g e

Checklist Score

Yes No


Rocket





Nuclear propulsion

Chemical propulsion

Electric propulsion


Satellite



Medium Earth orbit

Low earth orbit






Observation

156 | P a g e


3

Learning Outcomes





9 Hours


Explanation of

transmission system



system

Transmitter

Channel

Receiver



o Role play

o Group discussion

o Presentation

- Books

- Internet

- Picture

- Projector

- video





157 | P a g e




Written evidence


Checklist Score

Yes No


Transmission system


Transmitter

Chanel

Receiver



Observation






o Research internet


assemble simple

cellular radio

- Books

- internet

- projector

- videos


158 | P a g e





Written evidence


Checklist Score

Yes No


Cellular radio


Cellular network





Observation



159 | P a g e







Phase modulation


types of modulation

- Books

- internet

- Radio





Written evidence


Checklist Score

Yes No


Modulation



Phase modulation






160 | P a g e

Observation


telecommunication



Postal

Telegraph

Telephone








Written evidence




telecommunication


161 | P a g e

Checklist Score

Yes No


Postal

Telegraph

Telephone

Observation

162 | P a g e


4

Learning Outcomes



of physics 7Hours


climate change





Albedo




- Reference books


journals




climate change


163 | P a g e




Written evidence


Checklist Score

Yes No








Clouds

Oceans


Surface Albedo

Observation












journals


164 | P a g e







Written evidence


Checklist Score

Yes No


Greenhouse gases




Rising sea levels





Deforestation

Agriculture


Volcanicity

Ocean currents



165 | P a g e

Observation















Checklist Score

Yes No


Climate change

Climate lag

Climate model



physics


166 | P a g e

Climate feedback



deforestation

Observation

167 | P a g e


5

Learning Outcomes




7Hours











simulation software






168 | P a g e






Checklist Score

Yes No


earthquakes

Tsunami

floods

landslides

Cyclone


earthquakes

Tsunami

Floods

landslides

Cyclones

Observation


earth









169 | P a g e






Checklist Score

Yes No


Geological faults

Volcanic activity

Landslides

Mine blasts

Observation


the earth






scientific reports






170 | P a g e

Control measures

Adaptive measures



landslides

Preventive measures

Control measures

Adaptive measures



cyclones

Preventive measures

Control measures

Adaptive measures




Control measures

Adaptive measures






the earth

171 | P a g e




Checklist Score

Yes No


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures


Preventive measures

Control measures

Adaptive measures

Observation

172 | P a g e


6

Learning Outcomes





10Hours













173 | P a g e





12Hours



Checklist Score

Yes No




Core

Cladding

Coating




refractive index





Observation



properties of light

174 | P a g e


fiber










Written evidence

E


Checklist Score

Yes No













175 | P a g e

Observation













Written evidence






176 | P a g e

Checklist Score

Yes No






light scattering

light absorption


Repeaters

Regenerators

Optical amplifiers

Observation


transmitter system










177 | P a g e






Checklist Score

Yes No


Optical transmitter

Optical receiver



Laser diode



Photodiode


Transmitter block

Receiver block




Observation



transmitter system

178 | P a g e

Reference books














Education Inc


Education Inc











179 | P a g e


Inc




Prentice Hall





Credits 7 70

Sector All

Sub-sector All

180 | P a g e


Purpose statement










181 | P a g e


Not applicable




















182 | P a g e

calculation
























183 | P a g e



184 | P a g e


1

Learning Outcomes


5 Hours




Units conversion

Pythagorean theorem













185 | P a g e


Multiple questions

Checklist Score

Yes No















Observation


Definition of


Sine

Cosine

Tangent

Cosecant

Secant

cotangent

Calculation of





isosceles triangle






186 | P a g e

special angles

030

045

060





Written

Open questions

Matching questions

Multiple questions

Short questions

Checklist Score

Yes No














187 | P a g e


Observation




angles

Complementary

angles




Sine

Cosine

Tangent


angle

Sine

Cosine

Tangent



o Internet research







188 | P a g e




Written evidence

Open questions

Multiple questions

Short question

Checklist Score

Yes No





















Observation


189 | P a g e


sin 1x k k

cos 1x k k

tan x b

sin nx k

cosnx k


form









Written evidence

Open questions

Multiple questions

Short questions

Checklist Score

Yes No



found


found




sin cosa x b x c




190 | P a g e


Observation



Sine law Cosine law









Written evidence

Open questions

Short questions

Checklist Score

Yes No





191 | P a g e







Observation

192 | P a g e


2

Learning Outcomes


5 Hours






Argand diagram












193 | P a g e


Checklist Score

Yes No










Observation


Calculations in


number









theory


194 | P a g e



Written evidence


Checklist Score

Yes No










Observation











195 | P a g e





Written evidence



Checklist Score

Yes No












Observation



196 | P a g e


3

Learning Outcomes


functions

10 Hours



condition Domain of


Range of a function



Range of a function







197 | P a g e





Checklist Score

Yes No







Observation




existence condition

198 | P a g e

Even function

Odd function


numerical function

o Pairing work








Checklist Score

Yes No




Observation






199 | P a g e

Finite limits

Infinite limits

Limit at infinity

Indeterminate case

0

0

0



o Pairing work








Written evidence


Checklist Score

Yes No







0

0

0




200 | P a g e

Observation


Definitions

Boundaries of


Horizontal

asymptote

Vertical asymptote

Oblique asymptote

Calculations

Horizontal

asymptote

Vertical asymptote

Oblique asymptote




types of asymptotes











201 | P a g e

Written evidence

Open questions

Short questions

Checklist Score

Yes No










Observation

202 | P a g e


4

Learning Outcomes


15 Hours










Written evidence





203 | P a g e

Checklist Score

Yes No









Observation










Written evidence


Checklist Score





204 | P a g e

Yes No




Observation













Written evidence


Checklist Score

Yes No






derivatives


205 | P a g e






Observation






irrational function









Written evidence


Checklist Score

Yes No



the given function


206 | P a g e








Observation

207 | P a g e



Boundaries










Written evidence

Short questions

Open questions

Checklist Score


5

Learning Outcomes


functions




10 Hours





208 | P a g e

Yes No






Observation



Finite limits

Limits at infinity










Written evidence

Short questions

Open questions

Checklist Score

Yes No





209 | P a g e








Observation


Domain of validity


Set of solutions









Written evidence


Checklist Score



validity


210 | P a g e

Yes No








Observation


Differentiation


Concavity













211 | P a g e

Written evidence


Checklist Score

Yes No










Observation



Curve sketching










212 | P a g e


Written evidence


Checklist Score

Yes No







Observation

213 | P a g e



Boundaries










Written evidence

Short questions

Open questions

Checklist Score

Yes No


6

Learning Outcomes








existence condition


214 | P a g e






Observation


Finite limits

Limits at infinity




of asymptotes






Written evidence

Short questions

Open questions

Checklist Score



exponentials


215 | P a g e

Yes No








Observation



Domain of validity


Set of solutions



Hand-out notes

Reference books

Internet





Written evidence


Checklist Score



domain of validity


216 | P a g e

Yes No








Observation


Differentiation


Concavity



Hand-out notes

Reference books

Internet





Written evidence





217 | P a g e

Checklist Score

Yes No


First derivative



Second derivative

Concavity

Inflection points

Observation



Curve sketching




Hand-out notes

Reference books

Internet





Written evidence




variation


218 | P a g e

Checklist Score

Yes No






Plotting the curve

Observation

219 | P a g e


7

Learning Outcomes


15 Hours


Definition












220 | P a g e

Written evidence


Checklist Score

Yes No










Observation


Definition




parts









221 | P a g e


Written evidence


Checklist Score

Yes No







Observation


Calculation of area









Written evidence





222 | P a g e

Curve sketching

Checklist Score

Yes No





Observation

223 | P a g e


Variance

Standard deviation











8

Learning Outcomes


5 Hours




224 | P a g e

Checklist Score

Yes No








Observation


Correlation

Covariance










calculations


225 | P a g e


Written evidence


Checklist Score

Yes No







Observation















226 | P a g e

Open questions

Reference books

Checklist Score

Yes No







Observation

227 | P a g e












228 | P a g e





Ishami Yose

Agashami Twose


Intego nyamukuru









229 | P a g e

Ubushobozi fatizo





zagezweho







ingingo











230 | P a g e





231 | P a g e























1





Amasaha 6


activities

Ibyigwa

232 | P a g e


inkurushusho



Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda





233 | P a g e


Yego Oya





Insanganyamatsiko

Inyunguramagambo






Umwanzuro















activities

Ibyigwa

234 | P a g e

Gihamya Isuzuma



Umukoro mu matsinda


Yego Oya




Utwatuzo nisesekaza

Umwanzuro




















activities

Ibyigwa

235 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya





Insanganyamatsiko

Inyunguramagambo





Umwanzuro



activities

Ibyigwa



236 | P a g e













Gihamya Isuzuma


Inyandiko

Umukoro mu matsinda



Yego Oya





Isesekaza


Insanganyamatsiko

Umwanzuro




237 | P a g e









Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda

Inkurushusho


Yego Oya



Inyunguramagambo





Umwanzuro




activities

Ibyigwa

238 | P a g e


2





Amasaha 6



zitandukanye



Inyunguramagambo


Ingingo zrsquoumuco












activities

Ibyigwa

239 | P a g e










Gihamya Isuzuma


Inyandiko



Umukoro mu matsinda



Yego Oya





Insanganyamatsiko




zitandukanye

240 | P a g e

Inyunguramagambo




Umwanzuro








nutwatuzo





Gihamya Isuzuma




Umukoro mu matsinda


Yego Oya





activities

Ibyigwa

241 | P a g e



Isesekaza

Utwatuzo

Umwanzuro




Inyunguramagambo


Ingingo zrsquoumuco
















activities

Ibyigwa

242 | P a g e







Gihamya Isuzuma


Inyandiko



Umukoro mu matsinda



Yego Oya





Nyunguramagambo


Ngingo zrsquoumuco




Umwanzuro



243 | P a g e



Inyunguramagambo


Ingingo zrsquoumuco







o Gukora inshamake

yrsquoumwandiko

o Guhimba umwandiko





Gihamya Isuzuma




activities

Ibyigwa

244 | P a g e


Inyandiko



Umukoro mu matsinda



Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco




Umwanzuro





Imurikamwandiko









activities

Ibyigwa

245 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


mu muryango


Yego Oya





Ukurasa ku ngingo

Umwanzuro




Ihangamwandiko







activities

Ibyigwa



muryango

246 | P a g e



Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


binyuranye


Yego Oya





Umwanzuro



247 | P a g e





Inyunguramagambo




















3




Amasaha 6


activities

Ibyigwa

248 | P a g e








Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Insanganyamatsiko

Inyunguramagambo






Umwanzuro




249 | P a g e






isesekaza





Gihamya Isuzuma



nrsquoisukura

Umukoro mu matsinda


Yego Oya




Isesekaza

Utwatuzo

Umwanzuro




activities

Ibyigwa

250 | P a g e




Inyunguramagambo





























activities

Ibyigwa

251 | P a g e

Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Nyunguramagambo


Ngingo zrsquoumuco

Umwanzuro



activities

Ibyigwa

252 | P a g e



Inyunguramagambo




























Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda




253 | P a g e


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



Umwanzuro



Imurikamwandiko















activities

Ibyigwa

254 | P a g e


Gihamya Isuzuma


Inyandiko


nrsquoisukura

Umukoro mu matsinda



Yego Oya





Inyunguramagambo





Kurasa ku ntego

Umwanzuro











activities

Ibyigwa

255 | P a g e






Gihamya Isuzuma


Inyandiko


bitandukanye


Umukoro mu matsinda



Yego Oya





Umwanzuro



256 | P a g e


4





Amasaha 6






Inyunguramagambo





Ihinamwandiko

















activities

Ibyigwa

257 | P a g e

mvugo





Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya






Insanganyamatsiko

Inyunguramagambo





Umwanzuro




258 | P a g e







mpamvu









Gihamya Isuzuma



Umukoro mu matsinda


Yego Oya





activities

Ibyigwa

259 | P a g e



Utwatuzo nisesekaza

Umwanzuro





Inyunguramagambo





Ihimbamwandiko



















activities

Ibyigwa

260 | P a g e


Gihamya Isuzuma


Inyandiko


ubutaka

Umukoro mu matsinda



Yego Oya




Utwatuzo nisesekaza


Nyunguramagambo


Ngingo zrsquoumuco



Umwanzuro



activities

Ibyigwa



261 | P a g e


Ihinamwandiko

Ihimbamwandiko













Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



262 | P a g e



Umwanzuro


yrsquoubutaka




Inyunguramagambo





Ihimbamwandiko



















activities

Ibyigwa

263 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya




Utwatuzo nisesekaza


Inyunguramagambo





Kurasa ku ntego

Umwanzuro





˗ Ibitabo


activities

Ibyigwa



264 | P a g e

Ikinyazina

Mbaza

Mboneranteko

Nyamubaro









Gihamya Isuzuma


Inyandiko


binyuranye

Umukoro mu matsinda







Yego Oya



265 | P a g e


5




Amasaha 6























activities

Ibyigwa

266 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda



Yego Oya






Insanganyamatsiko

Inyunguramagambo





Umwanzuro



activities

Ibyigwa




267 | P a g e















Gihamya Isuzuma



ubwumvane

Umukoro mu matsinda


Yego Oya




Utwatuzo nisesekaza

Umwanzuro



268 | P a g e





















Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda





activities

Ibyigwa

269 | P a g e


Yego Oya




Utwatuzo nisesekaza


Nyunguramagambo


Ngingo zrsquoumuco



Umwanzuro





















activities

Ibyigwa

270 | P a g e




Gihamya Isuzuma


Inyandiko


yubwumvane

Umukoro mu matsinda

Ikinamico yanditswe


Yego Oya


Inyunguramagambo


Ingingo zrsquoumuco



Utwatuzo nisesekaza


Umwanzuro






˗ Ibitabo


activities

Ibyigwa



271 | P a g e



















Gihamya Isuzuma


Inyandiko


zururimi

Umukoro mu matsinda


zururimi


Yego Oya




Isesekaza nutwatuzo




272 | P a g e



Umwanzuro




















activities

Ibyigwa

273 | P a g e


Gihamya Isuzuma


Inyandiko


Umukoro mu matsinda


bwite


Yego Oya







Umwanzuro



274 | P a g e















275 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement









276 | P a g e


Not applicable












277 | P a g e


1

Learning Outcomes


10 Hours











278 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No




Observation



279 | P a g e








notes bibliography







Written evidence

Oral evidence





order


280 | P a g e


Checklist Score

Yes No






Observation








281 | P a g e

Overlay Drop Shadow







Written evidence



Checklist Score

Yes No





Drop shadow



282 | P a g e


Observation

283 | P a g e


2

Learning Outcomes


10 Hours








network








284 | P a g e


Written evidence

Oral evidence



Checklist Score

Yes No


Formats

Typical Extension





Observation

285 | P a g e












Written evidence

Oral evidence






286 | P a g e

Checklist Score

Yes No



Solid state drive


USB thumb drive

Cloud storage

Optical drive


Unit of data


Partitioning

Erase data

Observation









Printer Projector





287 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No


Print preview

Print dialog box


Printer options




Observation



288 | P a g e






Network or WLAN




network or VPN




o


Projector





Written evidence

Oral evidence





289 | P a g e

Checklist Score

Yes No












Fixed internet

Mobile internet

Observation

290 | P a g e

LU 3 Manage data

3

Learning Outcomes


10 Hours




Length Description











291 | P a g e


Written evidence

Oral evidence



Checklist Score

Yes No


Data type

Length

Description


data types in cell

default formats




Observation



292 | P a g e


SearchFind Replace


The undo command


Synonyms


o






Written evidence

Oral evidence



Checklist Score

Yes No






293 | P a g e

Observation










Written evidence

Oral evidence






294 | P a g e

Checklist Score

Yes No


AND

OR

NOT

XOR


IF function

Observation











formatting


295 | P a g e




Written evidence

Oral evidence



Checklist Score

Yes No



Pie

Miniature graphs

Bar


Application



Observation

296 | P a g e








Written evidence

Oral evidence



Checklist Score

Yes No


Fair and lawful

Purposes

Adequacy

Accuracy

Retention




297 | P a g e

Rights

Security

Observation

Reference books


298 | P a g e




Credits 3 30

Sector All

Sub-sector All


Purpose statement












299 | P a g e





















message



different accents





300 | P a g e



301 | P a g e


1

Learning Outcomes


question forms

10 Hours






QampA






Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books


302 | P a g e







Written evidence


Writing practice


the class

Checklist Score

Yes No


Language use

Observation





303 | P a g e





QampA







Flip charts

Whitechalk Board

Markers

Microphones

Reference books

Scenarios

Stationeries

Scenarios

Projector

Lesson plan

Trainee manual

Reference books





Oral evidence


Presentation Task




304 | P a g e

Checklist Score

Yes No


Language use


Observation


forms



Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries








question forms


305 | P a g e


Presentations


Checklist Score

Yes No




Observation

306 | P a g e


2

Learning Outcomes


5 Hours





information







307 | P a g e




Written evidence

Oral evidence





Checklist Score

Yes No

Types of texts



Observation




Writerrsquos stance


Scenarios

Whiteblackboard

Reference books

Markers

Flip charts

Paper

Stationeries




308 | P a g e

Lesson plan

Trainee manual





Written evidence




Checklist Score

Yes No

Types of texts




Observation





309 | P a g e




words







Written evidence

Oral evidence




Checklist Score

Yes No


Observation



310 | P a g e


3

Learning Outcomes


10 Hours






Flip charts

Whitechalk Board


Scenarios

Stationeries

Projector

Computer

Lesson plan

Trainee manual

Recordings





311 | P a g e




Oral evidence




Checklist Score

Yes No



Observation








312 | P a g e




Oral evidence





Checklist Score

Yes No


Observation






oard Reference


materials




313 | P a g e






Written evidence

Oral evidence


Listening practice

Discussions

Presentations

Task



Checklist Score

Yes No



Types of listening


Observation



314 | P a g e


4

Learning Outcomes


5 Hours












315 | P a g e




Written evidence

Performance



Checklist Score

Yes No


Writing processes

Observation












316 | P a g e





Understanding





Written evidence

Oral

Performance


Task


Checklist Score

Yes No



Observation



317 | P a g e

318 | P a g e







document







Written evidence




graduation

Checklist Score

Yes No



Observation




319 | P a g e










Written evidence





Checklist Score

Yes No



Language use

Observation




320 | P a g e

Reference books

321 | P a g e




Credits 6 60




Purpose statement


322 | P a g e


Not Application







specifications


the protocol







the requirements


requirement


parameters



and guidelines




and guidelines


and guidelines

323 | P a g e


1

Learning Outcomes


20 Hours










(DVDs pictures)



Group discussion

dough preparation


324 | P a g e





Group discussion on







Written Evidence

Oral Evidence




325 | P a g e

Checklist Score

Yes No


semolina flour

Wheat flour

Rice flour


Physical defects


Chemical defects


Bulk density



Apparent viscosity

Observation









- Flour types

- Water

- Mixers

- Working table

- Mixing vat

- Audio-visual

aids (DVDs

pictures)

Manuals

o



326 | P a g e




Written Evidence


Checklist Score

Yes No


mixing

kneading rinsing


Ratio calculation

time

temperature

Observation







- Testing room

- Oven

- Working

tables

- Knives




327 | P a g e









Written Evidence


Checklist Score

Yes No


Elastic

Viscous properties


Farinography

Mixography

chopping

Observation



328 | P a g e


2

Learning Outcomes


20 Hours


Key concept

Extrusion

Extruder


the die


homogeneous mass


production and




Method of operation

Cold Extruders and



The most commonly


and twin-screw







- Dough - Extruders




Content

329 | P a g e











Written Evidence

Oral Evidence


Checklist Score

Yes No


Mixing

extruding

drying

packaging




330 | P a g e

Spaghetti

Noodles


Cold extruder

Hot extruder

Observation




percent to 12 to 13



without spoiling








water - Working

table - Manuals





331 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No



Shelf-life



Hot air oven drying

Tunnel oven drying


Tunnel oven drying


Temperature

time

Observation



Time







product factory



332 | P a g e





Written evidence


Checklist Score

Yes No


Ice water

Olive oil

water


Cooling Time

Cooling procedure


Flavor preservation

Observation





333 | P a g e












Written Evidence


Checklist Score

Yes No


scale

Hands

Measuring cups


Cutting blade

die

screw

Observation




334 | P a g e






o





- Pasta - Weighing

balance - Oven





Written Evidence


Checklist Score

Yes No



Origin of flour



color


texture





335 | P a g e


No contamination

Drying temperature

Cooling temperature

Observation

336 | P a g e


3

Learning Outcomes


20 Hours















337 | P a g e

ment

polyethylene bag

paper packages





Written Evidence


Checklist Score

Yes No




Plastic bags


volume

weight

safety

biodegradable


Observation




338 | P a g e







dates Warnings







- Packaging


machine - labels







Content

339 | P a g e


Written Evidence


Checklist Score

Yes No


Physical protection


Marketing




Product guarantees


Weight statements

Observation

340 | P a g e











appropriate texture



quality





the conditions

341 | P a g e


Yes No



Eye protection

Hearing protection







Extruder

sealer

Mixers

driers

coolers

Dough scraper

oven


physical

chemical

biological

Observation


Yes No





Type of flour

Flour defects

342 | P a g e








Extrusion methods


Observation


Yes No


Sizing techniques

Sizing conditions


Shaping techniques

Grading techniques



Packaging process


Observation


Yes No


343 | P a g e

Ingredients

Mixing process


boxes

cartons

coated bags

Reference books








(december 2010) pp1117-1122 ISSN 0308-8146



(March 2008) pp322-330 ISSN 0733-5210







ISSN 0950- 5423

344 | P a g e




Credits 6 60




Purpose statement








345 | P a g e


Not Application








their structure














methods







346 | P a g e


1

Learning Outcomes



20 Hours

















films


347 | P a g e

















348 | P a g e



Checklist Score

Yes No


















Observation



349 | P a g e










- PPE - Light



films





Written


Checklist Score

Yes No




style

350 | P a g e














Gametes are defined


Meiosis is defined





Observation




industrial bacteria




prevention






351 | P a g e









Checklist Score

Yes No















Observation



natural environment

352 | P a g e

353 | P a g e


2

Learning Outcomes


20 Hours















354 | P a g e






Checklist Score

Yes No













Observation





355 | P a g e




pH

Osmotic strength

Temperature





Ingredients ratios

Mixing techniques


Autoclave





media types







ingredients





Written evidence


Product evidence


Checklist Score

Yes No



356 | P a g e
















Observation



357 | P a g e



















Written evidence



Checklist Score

Yes No







Observation



techniques

358 | P a g e

359 | P a g e


3

Learning Outcomes


20 Hours






Color Pink Black

Consistency









360 | P a g e









Checklist Score

Yes No





Color (pink black)




Observation



361 | P a g e



number)















Written evidence






362 | P a g e

Checklist Score

Yes No














Observation

















363 | P a g e




Written evidence



Checklist Score

Yes No


Size

Shape

Arrangement






Steps are provided




Sample is examined

Observation




364 | P a g e



Situation problem








and moulds analysis


bacteria count




Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

365 | P a g e

Petri ditches

glassware

incubator


Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No




















Observation

366 | P a g e


Yes No


Types of plates



is described




Staining techniques

Type of micoscope

Observation


Yes No


Gram positive

Gram negative

Indicator

Indicator

Observation


367 | P a g e

Checklist Score

Yes No

Indicator

Observation


Yes No

Indicator

Observation

Reference books


5332-1





ISBN-13 978-0-8138-0018-9

368 | P a g e




Credits6 60




Purpose statement



369 | P a g e


Not applicable








equipment









370 | P a g e


1

Learning Outcomes


20 Hours











Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter


371 | P a g e

Spreads

Hygrometer







Checklist Score

Yes No


Cherry choppers


Sorters

Mucilage remover

Driers

Skin separator tank

Separator

Storage silos


Soaking material



specifications

372 | P a g e

Washing material

Hulling material

Polisher machine

Observation






after used






Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances


373 | P a g e






Checklist Score

Yes No


COP

CIP


User manual

purpose




Observation



374 | P a g e





Follow instruction


equipment







stations



Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer




375 | P a g e




Checklist Score

Yes No


Purpose of the work



Follow instruction


Capacity





protocol

Observation



376 | P a g e


2

Learning Outcomes


20 Hours











Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water


Pictures)







377 | P a g e


Checklist Score

Yes No


Arabica

Robusta


Ripening

Size

Color


Physical

Biological

Observation







Coffee cherries

Coffee varieties

PPE

Racks

Plucking tables

Balances

Baskets

Tents

Water




378 | P a g e




Checklist Score

Yes No


vibration

flotation

hand picking

screening

separation


batch

origin

weight

Observation



379 | P a g e


3

Learning Outcomes


20 Hours


Processing method










Equipment

Fermentation tanks


Troughs

Spreaders


Coffee cherries

Separator





380 | P a g e




Checklist Score

Yes No


Wet process

Dry process

Semi-dry process


Pulping


Flotation

Observation












Equipment

Fermentation tanks


Troughs

Spreaders


Coffee cherries

Separator


381 | P a g e





Checklist Score

Yes No


Water quantity

time


Soaking

Bubble forming



Mucelleneus removed

Rinsing


Pre-drying

Hand sorting

Moisture content

Grading

packaging

Observation



382 | P a g e







Task







Soaking tanks

Fermentation tanks

Conveyor belts

Cherry hoppers

Grading tanks

Disk pulper

Sorters

Skin separator tank

Mucilage remover

Driers

Waste tank

Materials

Basins

sacs

Polly ethane bags

Timer

Balances

PPE

Moisture meter

Spreads

Hygrometer

Balances

Cleaning materials


383 | P a g e

Reference books


22 2010)







384 | P a g e

385 | P a g e




Credits 6 60




Purpose statement






386 | P a g e






learning unit







and equipment












387 | P a g e














388 | P a g e


1

Learning Outcomes


20 Hours














389 | P a g e




Written evidence



Checklist Score

Yes No












Observation




390 | P a g e









- Food processing

plants





Written evidence



Checklist Score

Yes No




391 | P a g e



Wastes weighing

Ratio calculation

Indicator2

Observation

392 | P a g e


2

Learning Outcomes


















393 | P a g e





Written evidence



Checklist Score

Yes No












Observation




394 | P a g e












water






395 | P a g e




Written evidence



Checklist Score

Yes No






Amount of solute

Amount of solvent





Observation





Safety precautions





396 | P a g e











water





Written evidence





397 | P a g e

Checklist Score

Yes No


CIP technique

COP technique





Observation

398 | P a g e

399 | P a g e


3

Learning Outcomes


20 Hours



Waste line flow















400 | P a g e


Written evidence



Checklist Score

Yes No


Function of PPE








Observation




Disposal methods










401 | P a g e








Written evidence



Checklist Score

Yes No





Land disposal

incineration







402 | P a g e


Observation



Chemical treatment




waste treatment




treatment












403 | P a g e


Checklist Score

Yes No


sedimentation

floatation

screening



additions of limes


Aerobic treatment

Anaerobic treatment

Observation



404 | P a g e







o - Materials and



- Waste digester

Trucks Pipelines

Waste containers

Waste stream

separators Driers


- Waste digester

Composter Recycling

machinery

Incinerators Waste

disposal

environmentareas

Pits Dumping areas



plant





405 | P a g e



- Waste collection



- Materials Buckets



- Materials and






- Waste collection

406 | P a g e



407 | P a g e


Checklist Score

Yes No



Wastes weighing

Ratio calculation






Wastes Description







Observation


Checklist Score

Yes No


Biodegradable waste



408 | P a g e

Land disposal

incineration


Observation


Checklist Score

Yes No











Observation


Checklist Score

Yes No


Function of PPE










409 | P a g e



Observation

Reference books






industry CRS press


410 | P a g e




Credits 6 60




Purpose statement





411 | P a g e






learning unit










412 | P a g e

LU 1 Prepare sample

1

Learning Outcomes


20 Hours


Sampling techniques

Hygienic conditions












413 | P a g e




Written evidence


Checklist Score

Yes No





Sample name

Sampling procedures

Observation












414 | P a g e








Written evidence


Checklist Score

Yes No














Observation



415 | P a g e

416 | P a g e


2

Learning Outcomes


20 Hours


Culture media types

















417 | P a g e




Written evidence


Checklist Score

Yes No












Observation










418 | P a g e







Written


Checklist Score

Yes No


temperature

time






Observation



419 | P a g e

420 | P a g e


3

Learning Outcomes


20 Hours



number)















421 | P a g e




Written evidence



Checklist Score

Yes No














Observation



422 | P a g e





Color Pink Black
















423 | P a g e



Checklist Score

Yes No





Color (pink black)




Observation
















424 | P a g e





Written

Performance


Checklist Score

Yes No


Size

Shape

Arrangement






Steps are provided




Sample is examined




o


water Detergents




425 | P a g e




microscope







- Brush sprayers


Products


426 | P a g e


Yes No



Eye protection

Hearing protection







Samples tools

Colony counter

Samoles container

Petri ditches

glassware

incubator


Biological hazards

Physical hazards

Chemical hazards

Electrical hazards

Observation


Yes No









427 | P a g e












Observation


Yes No


Types of plates



is described




Staining techniques

Type of microscope

Observation

428 | P a g e


Yes No






Change in color






429 | P a g e




Credits 6 60




Purpose statement


430 | P a g e



431 | P a g e



















parameters





432 | P a g e




requirement

433 | P a g e


1

Learning Outcomes



15 Hours


roasting












434 | P a g e


Written Evidence


Checklist Score

Yes No


Hot- air machine

Drum machine

Packed-bed

Tangential

Centrifugal roaster


Electricity

Natural gas (LPG)

Wood

Observation








435 | P a g e





Written Evidence



Checklist Score

Yes No


Steps by steps



Bean insertion

Roasting chamber

Cooling part

Observation



436 | P a g e


2

Learning Outcomes


15 Hours
















437 | P a g e





Checklist Score

Yes No


appearance

residue behind

moisture content

defect


Corrective measure


Source

Time

batch

Observation



438 | P a g e















Written Evidence


Checklist Score

Yes No


Dry hulling

Wet hulling

polishing


appearance

moisture

smell

density




439 | P a g e

sieving

aspiration

Observation

440 | P a g e


3

Learning Outcomes


15 Hours


Sorting parameters


Sorting methods and

techniques


centrifugation







o





441 | P a g e




Written Evidence



Checklist Score

Yes No


defects

maturity levels

foreign matter


hand-picking

centrifugation

sieving

Observation









442 | P a g e











Written Evidence



Checklist Score

Yes No





Density

Size

Shape



443 | P a g e

Observation





Manually Automated











channel









444 | P a g e



Checklist Score

Yes No


Temperature

Time


Color

flavor


manually

automated


Light roast

Medium roast

Dark roast

Observation

445 | P a g e


4

Learning Outcomes


15 Hours

















446 | P a g e




Written Evidence



Checklist Score

Yes No


Blade grinder

burr grinder


Coarse

fine


Manually

Electrical

Observation



447 | P a g e















coffee powders








448 | P a g e



Checklist Score

Yes No


Boiling water

steeping


strength

brew ration

dark roasted coffee


decoction

infusion

espresso


aroma

acidity

body

cream

balance

flavor

Observation






o Demonstration of


materials


449 | P a g e

polypropylene (PP)













Written Evidence



Checklist Score

Yes No


Automatic

Semi automatic


Vacuum

sealing


aluminum



polypropylene (PP)



the specification

450 | P a g e

Observation






day


o - Products Maraba


- - Materials and



- - Materials and

451 | P a g e



- - Materials and


452 | P a g e



Checklist Score

Yes No






Observation

453 | P a g e


Checklist Score

Yes No




Observation


Checklist Score

Yes No




454 | P a g e


Observation


Checklist Score

Yes No





Observation

Reference books

455 | P a g e




Credits 6 60




Purpose statement








456 | P a g e
























457 | P a g e


1

Learning Outcomes


20 Hours


Minerals

Vitamines

Carbohydrates

Fats

Proteins




Books

Notes

Maquettes









458 | P a g e


Checklist Score

Yes No


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


Classifications

Importancefunctions

Sources


functions

sources

Observation

459 | P a g e


Cereals

Legumes

Vegetables

Fruits

Tubers






Books

Notes

Maize

Wheat

Peas

Beans

Cabbage

Carrots

Oranges

Mangoes

Avocado

Banana

Pineaple

Potatoes

Cassava

Milk

Meat

Eggs

Honey





Written Evidence

Oral Evidence





460 | P a g e

Checklist Score

Yes No


legumes



cereals

roots tubers



minerals

water

Observation


Pesticides

Antibiotics

Heavy metals

Toxins





Books

Notes





461 | P a g e




Written Evidence

Oral Evidence


Checklist Score

Yes No


fungicides

insecticides


antibiotics


soil pollution

air pollution

water pollution


mycotoxins

marine mycotoxins

Observation

462 | P a g e


2

Learning Outcomes


20 Hours




sample conservation





PPE

CottonCotton swabs

Tissue forceps

Permanent markers

Applicator sticks

Parafilm paper

Disinfectants

Refrigerator

Bottles

Cool box







463 | P a g e


Written Evidence

Oral Evidence


Checklist Score

Yes No


Materials for solid






Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents



464 | P a g e





Checklist Score

Yes No


safety

efficiency in use

handling

right

Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents




465 | P a g e






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation







Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents




466 | P a g e






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation




467 | P a g e






Materials

Furnace

Crucibles

Filter paper

balance

Glassware

Balance Products

Reagents






Checklist Score

Yes No


safety

efficiency in use

right

handling

Observation




468 | P a g e


3

Learning Outcomes


20 Hours



of food samples


Sample handling



o Lab practicals

Materials

Knives

Spoons

Glassware

Filter paper

balance

Chemicals

Foods





Written Evidence

Oral Evidence





469 | P a g e


Checklist Score

Yes No


solid

liquid

gaseous


randomly

stratified

multistage





Observation


Description of


mineral analysis



o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples




470 | P a g e




Written Evidence

Practices Evidence


Checklist Score

Yes No








Observation



471 | P a g e







o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written

practices


Checklist Score

Yes No









472 | P a g e



Observation







o Lab practicals

Materials

Glassware

Filter paper

balance

Chemicals

Food samples






Written Evidence

Practices Evidence





473 | P a g e

Checklist Score

Yes No








Observation







o Lab practical

Materials

Glassware

Filter paper

balance

Chemicals

Food samples








474 | P a g e


Written Evidence

Perform Evidence


Checklist Score

Yes No








Observation

475 | P a g e





Task




PPE

CottonCotton swabs

Permanent markers

Applicator sticks

Balance

Para film paper

Distilled water

Chemicals

Refrigerator

Glassware

Stirrers

Bottles

Sampling spoons

Cool box

pH Meter

Buckets and basin

Screw cap bottles


Water bath

Aluminum foil

Stop clocks

Hot plates

Hot air ovens

476 | P a g e


Checklist Score

Yes No


safety

efficiency in use

right

handling








State of reagents

concentration

types of product


safety

efficiency in use


concentration

homogeneity

procedures





Observation

477 | P a g e


Checklist Score

Yes No













safety

efficiency in use

right

handling

Observation


Checklist Score

Yes No






The concentration

The instructions



478 | P a g e






Observation


Checklist Score

Yes No











Application of SOPs

Observation

479 | P a g e

Reference books


22 2010)







480 | P a g e




Credits 6 60




Purpose statement









481 | P a g e
















requirement









482 | P a g e





parameters








483 | P a g e


1

Learning Outcomes


15 Hours











Color charts



484 | P a g e








Written evidence



Checklist Score

Yes No


Size of tomatoes

Shape of tomatoes

Color of tomatoes

Texture of tomatoes


Physical defects


Chemical defects


Roma tomatoes

Cherry tomatoes

Observation

485 | P a g e










Sorting table

Screens

Vat

Tomato






Written evidence






486 | P a g e

Checklist Score

Yes No


Ripening maturity

free of diseases

mechanical damaged


manual techniques


Observation


Purpose of washing









Clean water

Washing vats

Disinfectants

Tomato

Belt conveyor

Water sprayer

Tables





487 | P a g e


Written evidence





Checklist Score

Yes No


Deeping in water

spray wash



Potable water



Observation

488 | P a g e


2

Learning Outcomes


15 Hours



Crushing conditions

Crushing techniques








crusherpulper







489 | P a g e


Written evidence



Checklist Score

Yes No



Chopping

squeezing

Observation











Juice extractor

Pulper

Crushed tomatoe


490 | P a g e





Written evidence



Checklist Score

Yes No




Observation









Tomato juice

Refractometer

Kim wipe

Oven

pH-meter




491 | P a g e






Written evidence



Checklist Score

Yes No


pH

degree brix

moisture content

homogeneity of pulp


visual inspection

physical inspection

chemical inspection

Observation



492 | P a g e


3

Learning Outcomes


10 Hours










Pulp

Salt

Balance

pH meter

Refractometer

Mixer






493 | P a g e




Written evidence



Checklist Score

Yes No


pH

degree brix

acidity

salty


viscosity

size reduction

Observation









Evaporator

Thermometer

Chronometer

Refractometer

Stirrersagitators

Cooking pans



494 | P a g e








Written evidence



Checklist Score

Yes No


temperature

pressure



Further evaporation

The heating time



495 | P a g e

Observation




Cooling conditions









Paste

Cooling vats

Thermometer


Refractometer

Stirrersagitators


Potassium sorbate




specifications


496 | P a g e




Written evidence



Checklist Score

Yes No


temperature

time

relative humidity


refrigeration

freezing

Observation

497 | P a g e


4

Learning Outcomes


10 Hours




Prepare ingredients











Balance

Refractometer

Mixer

Stirrersagitators


498 | P a g e





Written evidence



Checklist Score

Yes No









Degree brix

salty

pH

Observation





499 | P a g e











o Field visits


Evaporator

Thermometer

Cooking pans





Written evidence






500 | P a g e

Checklist Score

Yes No


temperature

pressure



Further evaporation

The heating time

Observation




Cooling conditions









Ketchup

Potassium sorbate

Cooling vats

Thermometer


Refractometer

Stirrersagitators

pH-meter


501 | P a g e


o Field visits





Written evidence



Checklist Score

Yes No


temperature

time

relative humidity


refrigeration

freezing


pH

degree brix


Observation



502 | P a g e


5

Learning Outcomes


15 Hours








Packages materials

Glasses bottles

Plastic bottles

Cans








503 | P a g e


Written evidence



Checklist Score

Yes No


plastics

glass

metals


Cans

Observation












Filling machine

Packages


Sealing machine

Packaged product


504 | P a g e





Written evidence



Checklist Score

Yes No


temperature

pressure

kind of containers

Observation





505 | P a g e













Pasteurizer

Sterilizer


Cooler





Written evidence



Checklist Score

Yes No


Product safety

shelf life


temperature

time



506 | P a g e

pressure



taste

appearance

Observation


Purpose of labeling

Label contents







o Field visits

Labels


Sealing materials








507 | P a g e

Written evidence



Checklist Score

Yes No


Direct techniques

Indirect techniques


List of ingredients


Batchlot number

Net quantity


Observation


Purpose of packing


Packing conditions


packing





Packaged products




508 | P a g e




Written evidence



Checklist Score

Yes No


Primary technique

Secondary technique

Tertiary technique


cartons

wooden

plastics

Observation





509 | P a g e

Purpose of storing


Storing conditions












Written evidence



Checklist Score

Yes No


relative humidity

time

light


production date



techniques

510 | P a g e

expiration date

Observation

511 | P a g e










variety


variety


variety



Materials


Packaging materials




512 | P a g e


513 | P a g e


Checklist Score

Yes No



Right of equipment

Efficiency of use


appearance

maturity indices

spray wash



crushed tomatoes





Further evaporation

Cooling condition





Observation


Checklist Score

Yes No


Visual inspection



Right viscosity

homogeneity


514 | P a g e

Desirable flavor

Observation


Checklist Score

Yes No








plastics

glass

metals


Cans

Observation


Checklist Score

Yes No


PPE



Application of SOPs




Application of SOPs


515 | P a g e

Application of SOPs

Observation

Reference books




516 | P a g e

GLOSSARY







assessment












an evidence guide











and independence




























traineeship
















competency













instructor








































competency






communication tools





the competency





attitudes




module











performance






laid down





improved































variables




TVET CERTIFICATE V in FOOD PROCESSING · 2019. 1. 21. · LU 1: Classify different types of...

Documents

Transcript of TVET CERTIFICATE V in FOOD PROCESSING · 2019. 1. 21. · LU 1: Classify different types of...