Last updated June 12, 2022

Food Preservation and Local Beverages

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Food Preservation and Local Beverages



Food Preservation and Local Beverages (FPLB1) – Wednesday 4:30pm-6:30pm and Saturday 3:00 p.m.-5 p.m.

First Class August 4th 2021


The goal of this course is to provide students with a fundamental understanding of food preservation and food packaging techniques, as well as Beverage Production and to ensure students are technically ready for the food industry through a practical, problem-solving approach. Labelling techniques and legislative requirements for labelling food and beverage products are also included.


This course is designed to develop the participants with the knowledge and skills to equip them with the tools necessary enabling them to develop marketable skills, become employable, encourage entrepreneurial development and the use of best practices. 

Participants will be exposed both theory and practical techniques, different types of materials/resources and equipment used in Food Preservation and Local Beverages.


The aim of this course is to provide participants with the basic knowledge, skills and techniques required to become entrepreneurs either professionally or on a personal level.

 At the end of this course, trainees should be able to: 

  • Trainees will be able to classify the types of food and beverage operations.
  • Explain the management process in the food and beverage operations.
  • Apply the techniques of advertising and personal selling.
  • Apply satisfactory Customer Service.

Entry Requirements  

Individuals interested in participating must be fifteen (15) years and over and have the following:

  1. Two (2) valid forms of picture Identification (Identification Card / Passport / Driver’s Permit).
  2. A digital device and internet access for virtual learning.

 Course Structure 

 Course CodesCourse Titles
Level I
Food Preservation and Local Beverages

Course Modules

  • MODULE 1: Introduction to Food Preservation and Local Beverages  Tools, Equipment, Health & Safety
  • MODULE 2: Principle and Traditional Methods of Food Protection in Food Preservation and Local Beverages
  • MODULE 3: Modern Technology in Food Preservation and Local Beverages; Quiz 1
  • MODULE 4: Jams, Jellies, Fruit Juice Concentrate, Tomato Production (Ketchup & Jam)
  • MODULE 5: Fruits – Classification, Composition, Dehydration of Fruits and Vegetables
  • MODULE 6: Enzymes in Fruit Processing and Beverage Processing; Quiz 2
  • MODULE 7 : Final Evaluation  Assignment 

Small Entrepreneur Development, Financial Management of Small Business

  • MODULE 8:   Meat Curing (Chicken & Pork), Beverage Bottling & Sealing
  • MODULE 9 : Pickling of Vegetables, Using Milk products in Preservation and Local Beverages               
  • MODULES 10:  Final Evaluation / Assessment / Presentation of Portfolios & Videos         

N.B. Each Module consists of two (2) classes/ four (4) hours

Course Cost

Tuition is free of charge, but trainees are required to provide their own training materials and equipment.


Assessment Structure  

A model of continuous in-course assessment coupled with a final assessment project is proposed for this course. Trainees will be assessed at different intervals over the training period as continuous assessment is focused to reduce anxiety with respect to the finality of testing. This assessment method, therefore, enhances learning since trainees will be able to remediate weaknesses before each module ends.



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