ZIMBABWE

MINISTRY OF HIGHER AND TERTIARY EDUCATION, INNOVATION, SCENCE

AND TECHNOLOGY DEVELOPMENT

HIGHER EDUCATION EXAMINATIONS COUNCIL

2019

REGULATIONS AND SYLLABUS FOR THE

NATIONAL CERTIFICATE

IN

FOOD SCIENCE AND TECHNOLOGY

Course Code: 335/19/TN/0

Implementation Date: January 2019

NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
PREAMBLE

The course is designed to develop an Assistant Food Science Technician with the knowledge,
skills and attitudes required to satisfy the needs of the Food and Chemical industry. The
duration of the course is 1280 notional hours spread over one year of institutional based
education and training plus one year On the Job Education and Training. The minimum entry
requirement into this course are English Language, Mathematics, a relevant Science subject
and any other two subjects passed at O’ Level with grade C or better or NFC subjects under
the Applied Science Discipline or equivalent. The course is offered on a Full-time, Part-time,
Block Release or Open Distance Learning (ODeL) basis. The trainee will be assessed through
continuous assessment, written examinations, and On the Job Education and Training (OJET).
The course will consider gender mainstreaming, sustainable development, physical
challenges, health disposition and intersections between race, class and culture. It shall
embrace innovative heritage-based education and training philosophy to solve national
problems and to produce goods and services for industrialisation and modernisation.

CONSULTATIONS YEAR

1. Gold Star Sugars 2018

2. Government Analyst Laboratory 2018
3. Natpak 2018
4. Cairns 2018
5. Nestle Zimbabwe 2018
6. University of Zimbabwe 2018
7. Colcom Foods 2018
8. Dairiboard Zimbabwe Limited 2018
9. African Distillers (PVT) Ltd 2018
10. National Foods 2018
11. Dendairy 2018
12. Delta Beverages 2018
13. Irvines 2018

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
PART 1: REGULATIONS

1.0 TITLE AND LEVEL OF AWARD

National Certificate in Food Science Technology

2.0 COURSE AIM

The aim of the course is to develop an Assistant Food Science Technician with the
knowledge, skills and attitudes required to satisfy the needs of the Food, Agriculture
and Chemical Industries.

3.0 LEARNING OUTCOMES

At the end of the course, the graduate should be able to:

3.1 apply acquired chemical knowledge to the food industry

3.2 evaluate common laboratory analytical techniques in chemical analysis

3.3 apply biological principles relevant to the food industry

3.4 perform mathematical operations in analysis

3.5 demonstrate effective communication skills

3.6 apply physical parameters relevant to the food industry

3.7 demonstrate and implement appropriate health safety procedures in the work
place and in all scientific laboratories

3.8 demonstrate patriotism to sustainable national development;

3.9 operate a sustainable business in food science;

3.9 apply computer skills in food science;

3.10 demonstrate appropriate industrial experience

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.0 COURSE STRUCTURE AND DURATION

SUBJECT CODE DURATION (notional

hours)

1 Chemistry 360/18/S01 200

2 Analytical Chemistry 360/18/S02 200

3 Fundamentals of Food Science 335/18/S01 200

4 Mathematics 360/18/S04 120

5 Communication Skills 331/18/S08 120

6 Physics 360/18/S06 100

7 Laboratory Safety & Practice 360/18/S07 100

8 National and Strategic Studies 401/18/S01 80

9 Entrepreneurial Skills and Development 402/18/S02 80

10 Fundamentals of Information Technology 310/19/S07 80

11 On the Job Training 335/18/S02 12 months

12 Skills Proficiency 335/19/S03

TOTAL NOTIONAL HOURS 1 280

5.0 COURSE DURATION

The course duration is 1 280 notional hours plus 12 months on the job education and
training.
6.0 ENTRY REQUIREMENTS
The entry requirement is 5 ‘O’ Level subjects passes including English Language,
Mathematics, a relevant Science subject and any other two subjects passed at O’ Level
with grade C or better or NFC subjects under the Applied Science Discipline or
equivalent.
7.0 MODE OF STUDY

Full time: 1 280 notional hours, plus 12 months on the job education and

Part time: 1 280 notional hours, plus 12 months on the job education and training.

Block release: 1 280 notional hours, plus 12 months on the job education and training.

Open Distance e- Learning 1 280 notional hours, plus 12 months on the job
education and training.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
8.0 ASSESSMENT SCHEME
EXAMINABLE MODE OF ASSESSMENT WEIGHTING
SUBJECTS WRITTEN CONTINUOUS ASSESSMENT
EXAMINATION 40% 60%
Chemistry 3 hour paper A minimum of 100%
360/S01  2 practical assignments – 20%
 2 theory assignments – 20%
 2 tests – 20%
Analytical 3 hour paper A minimum of
Chemistry  2 practical assignments – 20% 100%
360/S02  2 theory assignments – 20%
 2 tests – 20%
Fundamentals of 3 hour paper A minimum of
Food Science  2 practical assignments – 20% 100%
335/S01  2 theory assignments – 20%
 2 tests – 20%
Mathematics 3 hour paper A minimum of 100%
360/S04  2 practical assignments – 20%
 2 theory assignments – 20%
 2 tests – 20%
Communication 3 hour paper A minimum of
Skills  2 practical assignments – 20% 100%
331/S08  2 theory assignments – 20%
 2 tests – 20%
Physics 3 hour paper A minimum of 100%
360/S06  2 practical assignments – 20%
 2 theory assignments – 20%
 2 tests – 20%
Laboratory Safety 3 hour paper A minimum of 100%
and Practice  2 practical assignments – 20%
360/S07  2 theory assignments – 20%
 2 tests – 20%
National Studies 3 hour paper A minimum of 100%
401/S01  2 practical assignments – 20%
 2 theory assignments – 20%
 2 tests – 20%
Entrepreneurial 3 hour paper A minimum of 100%
Skills Development  2 practical assignments – 20%
401/S02  2 theory assignments – 20%
 2 tests – 20%
Fundamentals of 3 hour paper A minimum of 100%
Information  2 practical assignments – 20%
Technology  2 theory assignments – 20%
310/S07  2 tests – 20%
OJET As per log book 100%
Skills Proficiency Submit Marks 100%
335/19/S03

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

9.0 GRADING
0% to 49% - Fail
50% to 59% - Pass
60% to 79% - Credit
80% to 100% - Distinction
10.0 CONDITIONS OF AWARD
10.1 A candidate should attend at least 85% learning sessions to qualify for
examinations.
10.2 Candidates should pass on aggregate provided they score at least 50% in each
of continuous assessment and examinations.
10.3 A candidate should pass all subjects to be awarded a certificate in Food
Science Technology.
10.4 Non-submission of coursework marks will result in the candidate being
deferred.
11.0 RE-WRITES
11.1 A candidate should pass two thirds (2/3) of the subjects to qualify for a re-
write.
11.2 Re-writes should conform to current course structure.
11.3 Any candidate who fails to pass at least two thirds of the course should repeat
the whole course, including the subjects they would have passed.
11.4 A candidate is given no time limit in which to re-write the failed subject(s).
11.5 There is no aggregation for rewrites.
11.6 All re-writes should pass on performance in the examination.
11.7 If a candidate fails coursework he/she repeats the subject.

12.0 EXEMPTIONS
12.1 Exemptions are only granted in subjects already attained from a complete
accredited qualification provided an exemption certificate specifying subjects of
exemption is produced.
12.2 Exemption Certificate should be applied for at enrolment stage and produced
before registration for examinations.
13.0 IRREGULAR PRACTICES
13.1 Cheating in examination will result in disqualification from the whole
course and all other HEXCO courses. The candidate will be suspended for two
years.
13.2 Plagiarisms in any of the assessments will result in automatic disqualification
in all other HEXCO courses and the penalty as in 13.1 will apply
14.0 RESOURCES
14.1 Lecturer’s Qualifications
A minimum of a National Diploma in Food Science Technology or equivalent
14.2 Classroom and Laboratories
14.3 Equipment and Materials
See Appendix I
14.4 List of reference materials
See Appendix II
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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
APPENDIX I: EQUIPMENT AND MATERIALS
- Variable power supplies
- Cathode ray oscilloscope
- Analytical balances
- Water baths
- Gas burners
- Crucibles
- Test-tubes
- Ovens
- Heating mantles
- Molecular models
- PH meters
- Clocks
- Spatulas
- Various chemicals (sundries)
- UV spectrometer
- Light microscopes
- Magnifying lenses
- Dissecting instrument sets
- Aquarium
- Filter Photometer
- Autoclaves
- Petri dishes
- Human skeleton
- Chemicals, paper, filter paper (sundries)
- Computers

APPENDIX II
SUGGESTED REFERENCE BOOKS
1. John W. Hill, (2005) General Chemistry, 4th ed. Prentice Hall New York
Ralph H.
Petrucci, Terry
W.
McCreary, Scott
S. Perry
2. Darrell Ebbing (2012) General Chemistry Brooks/Cole California
(Author), Steven
D. Gammon
3. Mann J and 2012 Essentials of Human Oxford New York
Trustwell S Nutrition, 4th ed. University
Press
4. Brian A. Fox 2006 Food Science, Nutrition Hodder Arnold London
(Allan G and Health, 7th ed.
Cameron and M.
E. J Lean
5. Carolyn D. 2014 Handbook of nutrition Boca Raton : New York
Berdanier, and food CRC Press,
Johanna T. Taylor &
Dwyer, David Francis Group
Heber.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
6. Smith, P. G. 2011 Introduction to Food Springer New York
Process Engineering
7. Varzakas T, Tzia 2014 Food Engineering CRC Press USA
C Handbook: Food
Engineering
Fundamentals
8. Ramesh C. 2008 Dairy Processing and Wiley New Delhi
Chandan, Arun Quality Assurance Blackwell
Kilara, Nagendra
Shah

9. Anitha K.G. 2011 Industrial Microbiology: Narendra New Delhi

A Text Book Publishing
House

10. Thomas J. 2012 Food Microbiology: An ASM Press Washington

Montville Introduction DC
(Author), Karl R.
Matthews
(Author), Kalmia
E. Kniel
11. Nestle M 2013 Safe Food: The Politics of UC Press New York
Food Safety

12. Fire H 2012 Keep Food Safe! Food USDA Washington

Safety Basics DC
13. Robert B. 2010 Enhancing Food Safety: USFDA USA
Wallace and The Role of the Food and
Maria Oria Drug Administration

14. Sharma A 2006 Text Book of Food Ibdc New Delhi

Science & Technology Publishers
2nd Edition

15. Bhatia S.C 2008 Hand book of Food New Delhi India
Processing Technology

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
PART II

SYLLABI CONTENT

SUBJECT: CHEMISTRY

CODE: 360/18/S01

DURATION: 200 Hours

1. AIM

At the end of the course the student should be able to apply knowledge acquired in
chemistry and their application in the chemical and allied industry.

2. LEARNING OUTCOMES

At the end of the course, the student will be able to:

2.1 explain the fundamental concepts of Chemistry
2.2 perform sample analysis
2.3 explain the periodicity of physical properties of the elements
2.4 set up conditions for reagents and standards preparation
2.5 articulate bonding of elements
2.6 describe the general physical and chemical properties of elements
2.7 describe the uses of non-metals and their reaction characteristics
2.8 discuss the characteristics of transition elements
2.9 interpret the nomenclature and full structural formula of organic compounds

3.0 TOPICS
Fundamental Concepts
Atomic Structure
Stoichiometry
Gas Laws
Reaction Kinetics
Chemical Equilibria
Electrochemistry
Periodicity
Chemical Bonding
Transition Elements
Organic Chemistry
Hydrocarbons
Aromatics

4.0 THEORY
4.1. Fundamental concepts
4.1.1 Classification of matter
- define the following terms: element, compound, mixture
- state three forms of matter
- describe the properties of matter in terms of mass, volume
compressibility, fluidity
- explain the properties of matter in terms of kinetic theory
4.1.2 Explain the properties of the following substances: -

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
- Anhydrous
- Hydrated
- Hygroscopic
- Deliquescent
- Efflorescent
4.1.3 Explain the use of the following: -
- Desiccants
- Drying agents
- Molecular sieves
4.2 Atomic structure
4.2.1 Explain the atomic theory under the following subheadings
- Daltons atomic theory
- Bohr model of an atom
- Atomic structure according to Rutherford.
- Modern atomic theory: - explain electronic configuration, line
spectra, energy levels, quantum numbers s, p and d orbitals,
ionisation energy
4.2.2 Derive electron configuration for different atoms using s,p,d ,f notation and
condensed notation

4.3 Stoichiometry
4.3.1 Define the following terms: - relative atomic isotopic, molecular masses, mass
based on the C-12 scale
4.3.2 Define the mole in terms of the Avogadro’s number
4.3.3 Calculate the relative atomic masses in terms of the relative abundance of its
isotopes
4.3.4 Describe the empirical and molecular formulae
4.3.5 Calculate the empirical and molecular formula based on the combustion data or
composition by mass
4.3.6 Balance chemical equations
4.3.7 Perform calculation, including the use of the mole concept in the following:
 Reacting masses from formulae and equations
 Volume of gases
 percentage yield
 Volume and concentrations of solutions
 Deduce stoichiometric relationships from calculations such as those
stated above
4.4 Gas laws
4.4.1 Define absolute temperature
4.4.2 State the following: Gas Laws (Charles and Boyles), ideal gas equation.
4.4.3 Perform the calculations involving volume, temperature and pressure
using the ideal gas equation (PV= nRT)
4.5 Reaction kinetics
4..5.1 describe the collision theory of chemical reactions
4.5.2 Explain the effects of the following:
- Concentration
- Catalyst
- Temperature
- Light
- Pressure
- Surface area

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

4.6 Chemical Equilibrium

4.6.1 Explain the meaning of dynamic equilibrium
4.6.2 Write the equilibrium constant expression for a given reaction
4.6.3 Calculate the equilibrium constant
4.6.4 Explain the significance of the equilibrium constant
4.6.5 State the factors affecting the position of equilibrium constant
4.6.6 State the Le Chatelier’s Principle
4.6.7 Explain how pressure concentration and temperature affect the equilibrium
4.6.8 Describe the following industrial processes:
- Haber process
- Contact process
4.6.9 Explain the meaning of the following terms:
Solution, solubility and solubility curves (Henry’s law) and crystallization.
4.7 Electrochemistry
Electrochemical cells
4.7.1 Define the terms oxidation and reduction
4.7.2 Determine the oxidation numbers of elements
4.7.3 Describe the redox reactions using relevant half equations
4.7.4 Define electrochemical cell
4.7.5 Explain how electrochemical cells work e.g. Cu/Zn cell
4.7.6 Define standard electrode potential
4.7.7 Describe the standard hydrogen electrode (SHE)
4.7.8 Describe measurement of the standard electrode potential
4.7.9 Calculate the Electromotive motive force (emf) of a cell
4.7.10 Describe the use of electrode potential values in the determination of the
position of elements in the reactivity series.
Electrolysis
4.7.11 Describe the electrolysis process
4.7.12 State Faraday ‘s Law of Electrolysis
4.7.13 Calculate amounts produced in the Cathode and Anode reactions
4.7.14 Explain its application in the: purification of copper, production of hydrogen
and oxygen, production of sodium hydroxide and chlorine, extraction of
aluminium

4.8 Periodic table

4.8.1 Describe the Mendeleev’s Periodic Table and the periodic law
- p-block, s-block, d-block and f-block
- Ordering of the elements
- Periods, groups and noble gases
4.8.2 Explain periodicity of the following as exemplified by Period 3; melting
points, atomic radii and ionic radii, and Ionisation energy, valence,
electronegativity
4.8.3 Describe the trends down the groups using the following as examples:
 S-block
a. Reactions with water/steam and air
b. Reactions with acids
c. boiling points, melting points, atomic radii and ionic radii,
electrical conductivity, and ionisation energy
 Group IV

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Explain the following term: -
a. Inert pair effect
b. Thermal stability of chlorides
c. Acid base behaviour of oxides
 Group VII
a. Describe the boiling points, melting points, atomic radii and
colour formation
b. Discuss the acid strength of the hydrogen halides
4.9 Chemical Bonding
4.9.1 Describe the following types of bonding:
- Ionic bonding as in NaCl, MgO including the use of the dot and cross
diagrams
- Covalent bonding- as in H2O, Cl2, HCl, CO2, CH4 and C2H6- Sigma bonds
(δ-bonds) and Pi -bonding (π-bond)
- Coordinate bonding (dative bonding) as in BF3NH3
- Metallic bonding in terms of lattice energy, vibration of atoms
4.9.2 Describe and predict the effect of different types of bonding on the physical
properties of substances
4.9.3 Explain the shapes and bond angles using simple examples such as: trigonal
planar e.g. BF3, tetrahedral e.g. CH4, pyramidal NH3 linear e.g. CO2, nonlinear
H2O and octahedral SF6
4.9.4 Describe the following types of intermolecular forces
- hydrogen bonding
- induced dipole- induced dipole moments
- permanent dipole- permanent dipole moments

4.10 Transition elements

4.10.1 Define the term transition element
4.10.2 Explain the following physical and chemical properties of d-block
elements
a. High density
b. High melting points
c. Strong tendency to form complexes
d. Formation of coloured complexes
e. Para magnetism
f. Variable oxidation states
g. Catalytic activity

4.11 Organic Chemistry

4.11.1 Use and interpret the nomenclature and full structural formula of the
following classes in compounds:
a. Alkanes, alkenes and halogenoalkanes
b. Alcohols (including primary, secondary and tertiary) and aldehydes and
ketones
c. Carboxylic acids and esters
d. Amines (primary only)

4.11.2 Define the following terminology used in organic chemistry

a. Functional groups
b. Homolytic and heterolytic fission
c. Isomerism
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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
d. Homologous series

4.11.2 Describe the following types of isomerism:

a. Structural isomerism
b. Cis- trans isomerism

4.12 Hydrocarbons
4.12.1 Describe the free- radical substitution of ethane by chlorine and by bromine
4.12.2 Describe the general reactions
a. Electrophilic addition using bromine
b. Oxidation of alcohols
c. Esterification
(No mechanisms of reactions are required)
4.13 Aromatics
4.13.1 Describe the structure of benzene
4.13.2 Nomenclature of monosubstituted benzene
4.13.3 Describe nitration, halogenation and sulphonation of benzene
Practicals
Carry out the following Practicals:
The effect of change in concentration, temperature and use of catalysts.
Electrolysis and electrode potential experiments e.g. purification of copper by
electrolysis; production of oxygen by electrolysis of H2O & H2SO4.
Carry out practical to determine the enthalpy of neutralization using the equation Mc
∆T = Q.
Simple titrations involving other reagents may also be set but, where appropriate,
sufficient working details will be given.
tests for the following gases: NH3; CO2; Cl2; H2; O2
Carry out specified identification tests and make deductions from their
observations. They may be required to identify the following ions: Ca2+;
Fe2+; Fe3+; Cu2+; Zn 2+; Pb2+; Ag+; Cl -, SO42-

5.0 ASSESSMENT SCHEME

EXAMINABLE MODE OF ASSESSMENT WEIGHTING

SUBJECTS WRITTEN COURSEWORK
EXAMINATION ASSESSMENT
40% 60%
Chemistry 3hour paper A minimum of 100%
360/S01  2 practical assignments – 20%
 2 theory assignments – 20%
 2 tests – 20%

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
6.0 ASSESSMENT SPECIFICATION GRID

TOPIC N0 TOPIC WEIGHTING

1 FUNDAMENTAL CONCEPTS 6

2 ATOMIC STRUCTURE 7

3 STOICHIOMETRY 7

4 GAS LAWS 7

5 REACTION KINETICS 7

6 CHEMICAL EQUILIBRIA 8

7 ELECTROCHEMISTRY 8

8 PERIODICITY 10

9 CHEMICAL BONDING 12

10 TRANSITION ELEMENTS 7

11 ORGANIC CHEMISTRY 7

12 HYDROCARBONS 7

13 AROMATICS 7

TOTAL 100

7.0 SUGGESTED RFERENCES

Hein,.B. & (2017) College Chemistry Brooks/Cole Publishing Montenery,

Pattison, L Company Carlifonia
Chritian, G. (2012) Analytical Chemistry Sounders Publishing Company New York

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SUBJECT TITLE: ANALYTICAL CHEMISTRY

SUBJECT CODE: 360/18/S02

DURATION: 200 Hours

1.0 AIM
At the end of the course the student should be able to analyse substances and identify
their application in the chemical and allied industry.

2.0 LEARNING OUTCOMES

At the end of the course trainee should be able to:
2.1 perform statistical calculations using given information

2.2 carry out sampling using different sampling methods

2.3 perform different types of titrations and carry out relevant calculations

2.4 carry out gravimetric analysis and relevant calculations

2.5 define chromatography, describe aspects of chromatographic methods and outline

its principles

2.6 outline theory and applications of visible and ultraviolet spectrophotometry

3.0 TOPICS

Statistics
Sampling and sample preparation
Acidimetry
Redox titration
Complexiotitration
Precipitate titrations
Gravimetric analysis

4.0 THEORY

4.1 STATISTICS
4.1.1 Distinguish between;
- Precision and accuracy
- Types of errors
(a) State different types of errors
(b) Suggest ways of minimizing errors

4.1.2 Calculate;
- Spread
- Mean
- Standard deviation (error)
- Variance

4.1.3 Define from a set of data

- Confidence levels

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
- Limits
- Intervals

4.1.3 Carry out significance tests

- Q-test
- t-test
- F- test
- Linear regression, for given data.

4.2 SAMPLING AND SAMPLE PREPARATION

4.2.1 Describe the following types of sampling of materials:
- Liquids
- Powders
- Metal blocks and rocks
- Gases
4.2.2 Describe modes of sampling
- Ball mills
- Rifflers
4.2.3 Outline methods of reduction of size
- Coning
- Quartering
- Rolling
4.2.4 Describe methods of decomposing samples
- Water
- Mineral acids
- Mixed acids
- Bases
- Fluxes and fluxing agents

4.3 TITRIMETRY
4.3.1 Describe classical titrimetric techniques ie acidmetry, redox,argentometric and
precipitation.
4.3.2 State the properties of the following:
- primary standard
- secondary standard
4.3.3 Define the following terms:
- Molarity
- Normality
4.3.3 Calculate concentration using w/w%, v/v%, w/v%, ppm, ppt and ppb.
- Acidimetry
4.3.4 Plot the following titration curves:
- Strong acid-strong base titrations
- Strong acid – weak base titrations
- Weak acid – strong base tratrations
(a) Calculate pH and pOH.
(b) Select Ph indicators and state factors affecting choice.
(c) Prepare and use buffer solutions and state functions.
(d) Calculate the pH and pOH of buffer solution

4.4 Redox Reactions

4.4.2 Define oxidation and reduction
4.4.3 Balance redox reaction equations in acid and bases.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.4.4 State redox titration indicator.
4.4.5 Explain strength of H2O2.
4.4.6 Outline theory of reactions involving KMnO4 and K2Cr2O7
4.4.7 Calculation of reactions involving oxidising agents (KMnO4 and K2Cr2O7)
4.4.8 Distinguish iodimetry and iodometry titrations.
4.4.9 Explain use of starch in iodometric reactions.

4.5 COMPLEXIOMETRIC TITRATIONS

4.5.1 Define the following:
b) Ligand
c) Chelate
d) Complex
e) Formation constants

4.5.2 Describe complexiometric titrations (emphasis be placed on EDTA).

- State types of EDTA titrations.
- Select indicators and plotting titration curves.
4.5.3 Define masking and demasking agents.

4.6 PRECIPITATE TITRATIONS

4.6.1 Describe argentometric titrations i.e.
-Liebig method
-Mohr
-Volhard
-Fajans

4.7 GRAVIMETRIC ANALYSIS

4.7.1 Define precipitation and volatilization techniques
4.7.2 Describe precipitation, peptization, digestion, colloidal solutions,
contamination, washing, filtration, heat treatment (drying and /or ignition) and
weighing of precipitates.
4.7.3 Describe precipitation from homogeneous solution
4.7.4 Calculate gravimetric factor and percentage composition.
4.7.5 Outline theory of electrogravimetry

4.8 CHROMATOGRAPHIC SEPARATION

4.8.1 Define chromatography
4.8.2 Describe aspects of chromatographic methods under the following:
- Sample of preparation
- Choice of mobile phase
- Nature of stationary phase (liquids and solids)
- Sample interaction with stationary phase

4.8.3 Outline the basic principles of the following:

- Paper chromatography (partition)
- Thin layer chromatography (adsorption)

4.9 PRACTICALS
Sampling
- Sampling of metals, sands, powder, liquids and gases.
Titrimetry
- Preparation of constant boiling HCL and its standardization.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
- Preparation and storage of carbonate-free NaOH.
- Titration of H2SO4 and fruit juices
- Titration of HCl, H2SO4 or HNO3 vs NaOH, Ba (OH) 2, KOH,
NaHCO3 or Na2CO3.
- Titration of CH3COOH vs strong acid.
- Preparation of buffer solutions.
Redox Titrations
-Determine Fe2+ using K2Cr2O7 or KmnO4.
-Determine copper using iodometric titration.
-Determine Mg2+ and Ca2+ in municipal and borehole water.
- Determine composition of brass alloy
-Determine halide ions except F-
-Determine silver ions
-Determine CNS-, CN-

-Determination of Ni, Fe, Ba, Mg and Pb.12

-Examine of constituents of an industrial dye by paper chromatography
-Separate leaf pigments by, column chromatography and thin-layer
chromatography.

5.0 ASSESSMENT SCHEME

EXAMINABLE MODE OF ASSESSMENT WEIGHTING

SUBJECTS WRITTEN COURSEWORK
EXAMINATION ASSESSMENT
40% 60%
Analytical 3 hour paper A minimum of
Chemistry  2 practical assignments –20% 100%
360/S02  2 theory assignments – 20%
 2 tests – 20%

6.0 ASSESSMENT SPECIFICATION GRID

TOPIC TOPIC WEIGHTING %

1 Statistics 13
2 Sampling and sample preparation 13
3 Acidimetry 20
4 Redox titration 13
5 Complexiotitration 14
6 Precipitate titrations 13
7 Gravimetric analysis 14
TOTAL 100

7.0 SUGGESTED REFERENCES

de la Guardia, M (2012) The Concept of Green Analytical Chemistry John Willey and Sons
Valcano M (2012) Principles of Analytical Chemistry
Hein,.B. & Pattison L.(2017) College Chemistry Brooks/Cole Publishing Company
Montenery Califonia
Skog West & Holler (2007) Analytical Chemistry Sounders Publishing Company New York

18
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
SUBJECT TITLE: FUNDAMENTALS OF FOOD SCIENCE

SUBJECT CODE : 335/S01

DURATION: 200 HOURS (100 hours theory + 100 hours competencies)

1. AIM OF THE SUBJECT

At the end of the course the student should be able to apply fundamental aspects of
food science and processing in Food Industry.

2. LEARNING OUTCOMES

By the end of the course the trainee should be able to

2.1 outline Food Science concepts

2.2 explain food processing methods and their applications

2.3 demonstrate engineering principles during food processing

2.4 describe the importance of hygiene and food safety

2.5 apply nutrition and food security knowledge in addressing food insecurity and
malnutrition

2.6 identify and practise food labelling and packaging technology according to the
provisions of the law

3. TOPICS

INTRODUCTORY CONCEPTS IN FOOD SCIENCE

FOOD PROCESSING AND PRESERVATION

FOOD ENGINEERING CONCEPTS

FOOD HYGIENE AND SAFETY

FOOD SECURITY AND NUTRITION

FOOD PACKAGING AND LABELLING

4. CONTENT

4.1 INTRODUCTORY CONCEPTS IN FOOD SCIENCE

4.1.1 Define the term food science
4.1.2 Define the term food technology
4.1.3 Identify the role of the following individuals in the food industry
- Food scientist
- Food technologist
- Food science technician
- Nutritionist

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

4.2 FOOD PROCESSING AND PRESERVATION

4.2.1. Define the following:
- Food processing
- Food preservation
4.2.2 Outline the benefits of food processing

4.2.2 Discuss food processing methods under the following:

- Heat processing
- Cold processing
- Chemical processing
- Irradiation
4.2.3 Discuss the effects of processing on, nutrient composition

4.3 FOOD ENGINEERING CONCEPTS

4.3.1 Heat Processing
4.3.1.1 Define the following terms:-
- Heat transfer
- Mass transfer
- Sterilisation – reduction in microbial load.
4.4.2 Cold processing
4.4.2.1Discuss the concept of cold processing under the following:
- Chilling
- Refrigeration
- Freezing
4.4.3 Describe the changes that occur during:
- Refrigeration
- Freezing
4.4.2 Outline the commercial freezing methods

4.4 FOOD HYGIENE AND SAFETY

4.4.1 Define
- Food hygiene
- Food safety
4.4.2 Describe the cell structure of bacteria, yeasts and moulds.
4.4.3 Describe the bacterial growth curve
4.4.4 Outline the factors that affect bacterial growth
4.4.5 Discuss the significance of microorganisms in food systems
4.4.6 Naming of bacteria (binominal system)

4.4.7 Define food contamination

4.4.8 Describe the sources of food contamination
- Biological
- Chemical
- Physical
4.4.9 Define cleaning
4.4.9.1 Explain the stages involved in the cleaning of food premises and equipment
4.4.9.2 Appreciate the importance of the HACCP system, Good Manufacturing Practises
(GMP) and Standard Operating Procedures (SOPs) in food manufacturing.
4.4.9.3 Outline food legislation in Zimbabwe.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.5oFOOD SECURITY AND NUTRITION
4.5.1 Define the term food security
4.5.2 Describe factors that affect food security under
a) agriculture practices
b) culture
c) socio-economic factors
d) land and land policies
e) availability of labour and mechanization
f) natural disasters e.g pests, floods, droughts etc
g) political environment
h) state of health
i) rates of employment

4.5.3 Describe factors influencing food choices

- age
- family size
- occupation
- income
- gender
- socio-economic status
- availability and management of resources
- nutrition knowledge
- religion
- culture

4.5.4 Nutrition
4.5.4.1 Define the term nutrition
4.5.4.2 Explain the importance of good nutrition
4.5.4.3 Describe the basic nutritional guidelines using the food pyramid

4.6.5 Nutrient Interaction

a. Describe nutrient interaction
b. effects of divalent minerals on absorption of other nutrients
c. effects of fats on absorption of fat soluble vitamins
d. effects of vitamins C on iron absorption

4.7.6 Explain the following terms:

- hunger
- starvation
- malnutrition
4.7.7 Describe the following terms under human physiology:
- digestion
- absorption
- assimilation

4.8 Water
- explain water activity and its importance in food systems
- outline the functions of water in the human body

4.7 FOOD PACKAGING AND LABELLING

a) Describe the requirements for labelling and packaging

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
b) Outline the reasons for labelling
c) Describe the following types of containers
- Pressured
- Non pressured
- Seamless
- Tetra pack
- Rigid container
- Flexible
- Pre-form hermic
- Incline formy

SUGGESTED PRACTICALS

Proteins
- Biuret test
- Locory test
- Amino acids
- Ninhydrin test
Carbohydrates
- Test for reducing sugars
- Test for starch

Lipids
- Test for fats and oils
- cellulose test on saturated and unsaturated fats
- iodine value test
- peroxide value test
- simple test on emulsification

- Determination of ascorbic acid in fruit juices and carbonated beverages

- Vitamin C retention test.

Food packaging and labelling

- analysis of the food labelling using the regulatory provisions
- design a simple food label
- compare packaging design vs the product
-
5.0 ASSESSMENT SCHEME

EXAMINABLE MODE OF ASSESSMENT WEIGHTING

SUBJECTS WRITTEN COURSEWORK
EXAMINATION ASSESSMENT
40% 60%
Fundamentals of Food 3 hour paper A minimum of 100%
Science 335/S01  2 practical assignments – 20%
 2 theory assignments – 20%
 2 tests – 20%

6.0 ASSESSMENT SPECIFICATION GRID

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
TOPIC N0 TOPIC WEIGHTING

1 Introductory Concepts in Food Science 10

2 Food Processing and Preservation 30

3 Food Engineering Concepts 15

4 Food Hygiene and Safety 15

5 Food Security and Nutrition 20

6 Food Packaging and Labelling 10

TOTAL 100

7.0 SUGGESTED REFERENCE BOOKS

1. John W. Hill, (2005) General Chemistry, 4th ed. Prentice Hall New York
Ralph H.
Petrucci, Terry
W.
McCreary, Scott
S. Perry
2. Darrell Ebbing (2012) General Chemistry Brooks/Cole California
(Author), Steven
D. Gammon
3. Mann J and 2012 Essentials of Human Oxford New York
Trustwell S Nutrition, 4th ed. University
Press
4. Brian A. Fox 2006 Food Science, Nutrition Hodder Arnold London
(Allan G and Health, 7th ed.
Cameron and M.
E. J Lean
5. Carolyn D. 2014 Handbook of nutrition Boca Raton : New York
Berdanier, and food CRC Press,
Johanna T. Taylor &
Dwyer, David Francis Group
Heber.
6. Smith, P. G. 2011 Introduction to Food Springer New York
Process Engineering
7. Varzakas T, Tzia 2014 Food Engineering CRC Press USA
C Handbook: Food
Engineering
Fundamentals

23
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

SUBJECT: MATHEMATICS

CODE : 360/18/S04

DURATION: 120 HOURS

1.0 AIM

The aim of the subject is to equip the trainee with the knowledge, skills and attitudes of
mathematics.

2.0 LEARNING OUTCOMES

At the end of the subject, the graduate will be able to: -

2.1 solve problems in different topics
2.1 apply the mathematical problem-solving skills and knowledge to their fields of
work.

3.0 TOPICS

Indices and Logarithms

Algebraic Manipulation of
Exponential and Logarithmic
Functions
Quadratic Equations
Coordinate Geometry
Trigonometric Function
Error Analysis
Calculus
Integration
Statistics and Probability

4.0 THEORY

4.1. Indices and Logarithms

4.1.1 Positive, negative and zero exponents.

4.1.2 Operations with exponents leading to logarithmic functions.
4.1.3 Laws of logarithms such as logx (a x b), logx (a/b), logx am; Napemia logarithms.
4.1.4 Computation using logarithms in problems involving pH.

4.2 Algebraic Manipulation of Exponential and Logarithmic functions

4.2.1 Graphical representation of ex and ln x.

4.2.2 Solving equation involving ex and ln x.
4.2.3 Application to radioactivity and bacterial growth.

4.3 Quadratic equations

4.3.1 Solving quadratic equations by using completing square method (include

example on perfect square functions).

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.4 Coordinate geometry

4.4.1 Linear equations of the form y = mx + c.

4.4.2 Linear graphs and slopes.

4.4.3 Finding co-ordinates of intersection of diagonals of polygons such as

parallelograms, rhombus and squares.
4.4.4 Finding distance between two points.
4.4.5 Finding areas under the graphs of linear functions.
4.4.6 Finding areas of triangles using the appropriate formula.

4.5 Trigonometric functions

4.5.1 Introduction to trigonometric ratios.

4.5.2 Algebraic manipulation of trigonometric identities such as (Sin (A
B), Cos (A B), Sin 2A, Cos 2B etc.
4.5.3 Factor formulas
4.5.4 Graphical representation of Sin x, Cos x and Tan x, descriptive
and mathematical interpretation of phase and amplitude.

4.6 Error analysis

4.6.1 Precision, accuracy

4.6.2 Significant figures and rules of computation.
4.6.3 Errors determination from instruments.
4.6.4 Addition and subtraction of factors with errors.
4.6.5 Multiplication and division of factors with errors.

4.7 Calculus

4.7.1 Differentiation:

- Introduction to differentiation – First Principles (differentiation);

application in finding gradient of a tangent at a point in a curve.
- Product rule, quotient rule and exponent rule in differentiation.
- Differentiation of simple fractional functions.
- Differentiation of function of a function (including exponential and
logarithmic function)

4.8 Integration

4.8.1 Introduction to integration as the reverse of differentiation (Knowledge

on finding areas by integration is essential in order to understand the
application)
4.8.2 Definite and indefinite integration of simple functions such as (acn + bkn-1 + C) is
essential; n = 1, 2, .... an integer.
4.8.3 Integration of function of a function such as (ax + b)n where n  3 is essential.
4.8.4 Integration of simple exponential and trigonometric functions such as Asin
and

4.9 Statistics and probability

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.9.1 Collection and classification of raw data

4.9.2 Representation of data in tabular and graphical forms. (Histogram, cumulative

frequency curves etc).

4.9.3 Standard deviation, and variance.

4.9.4 Data analysis and descriptive statistics; measures of central

tendency for grouped and ungrouped continuous data or discrete data e.g.
mean, mode and median.

4.9.5 Definition of probability: simple problems representing the problem in tree-

diagrams and graphical forms (such problems with aims and die).

5.0 SUGGESTED REFERENCES

1. Bostock and Chandler (2018) Pure Mathematics I Oxford University Press

2. Crawshan J. & Chambers J. (2014) A concise Course in Advanced Statistics 4th
Edition, Amazon

ASSESSMENT SCHEME

EXAMINABLE MODE OF ASSESSMENT WEIGHTING

SUBJECTS WRITTEN COURSEWORK
EXAMINATION ASSESSMENT
40% 60%
Mathematics 3 hour paper A minimum of 100%
 2 practical assignments –
360/S04
20%
 2 theory assignments – 20%
 2 tests – 20%

EXAMINATION FORMAT
A 3 hour paper will be written at the end of course as follows: -

SECTION A:
Candidates to answer all questions (40 marks)

SECTION B:
Candidates to answer any three questions from the given four or five questions
(60 marks)

26
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

SUBJECT: COMMUNICATION SKILLS

CODE: 331/S08

DURATION: 120 HOURS

1.0 AIM OF THE SUBJECT

At the end of the course the graduate should be able to apply communication skills for
effective dissemination of information.

2.0 LEARNING OUTCOMES

At the end of the course the graduate should be able to communicate at all levels in
verbal and other forms of communication as relevant to industry.

3.0 TOPICS
INTRODUCTION TO COMMUNICATION
BUSINESS COMMUNICATION
MANAGEMENT COMMUNICATION
BUSINESS LETTER
INTERVIEWS
TELEPHONE COMMUNICATION
MEETINGS
REPORT WRITING
COMPREHENSION, SUMMARY AND USE OF ENGLISH
COMMUNICATION PRACTICALS

4.0 CONTENT

4.1 INTRODUCTION TO COMMUNICATION

4.1.1 Discuss the following classification of communication

- Interpersonal communication
- Intrapersonal communication
- Mass communication
4.1.2 Explain the communication theory
4.1.3 Discuss the models of communication
4.1.4 Discuss verbal and non-verbal communication
4.1.5 Describe what communication breakdown is

4.2 BUSINESS COMMUNICATION

4.2.1 Discuss the structure of business organization under the following headings
- Shareholders
- Board of directors
- General Manager
- Executives
- Staff and functions of different departments
4.2.2 Discuss customer care
4.2.3 Discuss Public Relations

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.3 MANAGEMENT COMMUNICATION

4.3.1 Discuss the structure and lines of communication

4.3.2 Explain the advantages and disadvantages of informal communication
4.3.3 Discuss the role of the workers committee and their relationship with
management and the labour movement.

4.4 BUSINESS LETTER

4.4.1 Classify business letters as person to firm, firm to person and firm to firm.
4.4.2 Discuss the layout of a business letter
4.4.3 Discuss the following types of letters

- Enquiry, request and response letter

- Quotation letters
- Order letters and acknowledgement letters
- Complaint and adjustment letter
- Application letter
- Curriculum vitae
- Memorandum

4.5 INTERVIEWS

4.5.1 Discuss the following forms of interviews:

- Appraisal
- Promotion
- Grievance
- Reprimands and disciplinary
- Dismissal and voluntary
- Selection

4.6 TELEPHONE COMMUNICATION

4.6.1 Discuss the correct usage of the telephone

4.6.2 Familiarize with various telephone systems
4.6.3 Give the International Phonetic Alphabet

4.7 MEETINGS

4.7.1 Describe the following types of meetings:

- Formal
- Committee meetings
- Command meeting

4.7.2 Prepare notices, agenda and minutes of meetings

4.7.3 Describe how meetings are conducted
4.7.4 Discuss the role of the Chairperson, Secretary, Treasure and Committee
members

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.8 REPORT WRITING

4.8.1 Describe how the following reports are written

- Progress/routine
- Examination /investigation
- Recommendatory
- Accident report

4.8.2 Explain the basic concepts in project writing.

4.9 COMPREHENSION, SUMMARY AND USE OF ENGLISH

4.9.1 Demonstrate the ability to pick out important facts

4.9.2 Discuss language acquisition and usage
4.9.3 Demonstrate the ability to read and comprehend
4.9.4 Avoid linguistic abuse
4.9.5 Apply style and tone accordingly
4.9.6 Use business vocabulary

PRACTICALS

Carry out debates on the following topics:

- Perform dramas on AIDS
- The advantages of employing a Public Relations Officer in an
Organization.
Present a five minute impromptu speech
Present a ten minute prepared speech

29
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

5.0 ASSESSMENT SCHEME

EXAMINABLE MODE OF ASSESSMENT WEIGHTING

SUBJECTS
WRITTEN COURSEWORK
EXAMINATION 60% ASSESSMENT 40%

Communication and 3 hour paper A minimum of 100%

Development  2 practical assignments –
studies 20%
 2 theory assignments – 20%
 2 tests – 20%

6.0 ASSESSMENT SPECIFICATION GRID

TOPIC N0 TOPIC WEIGHTING

1 INTRODUCTION TO COMMUNICATION 10

2 BUSINESS COMMUNICATION 10

3 MANAGEMENT COMMUNICATION 15

4 BUSINESS LETTER 10

5 INTERVIEWS 10

6 TELEPHONE COMMUNICATION 10

7 MEETINGS 10

8 REPORT WRITING 10

9 COMPREHENSION, SUMMARY AND USE OF ENGLISH 15

TOTAL 100

7.0 SUGGESTED REFERENCE BOOKS

Kotler. P 2012 Marketing Management Pearson New York
Young A. C 2009 Fundamentals of Business Oxford London
Communication
University
Press
Arthur H. Bell, Dayle M. 2005 Management Wiley New York
Communication
Smith Blackwell

James S. O'Rourke 2013 Management Prentice Hall New York

Communication, 5th ed.

30
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

SUBJECT: PHYSICS

SUBJECT CODE: 360/18/S06

DURATION: 200 HOURS

1. AIM

The aim of this subject is to equip the trainee with the knowledge, skills and attitudes of
the principles and techniques of physics.

2. LEARNING OUTCOMES

By the end of the course the trainee should be able to:-

2.1 record accurate, precise and reliable measurements from various instruments.
2.2 Calculate scalar and vector quantities
2.3 Explain the thermal properties of matter
2.4 Demonstrate the mechanical properties of matter
2.5 Explain generation of electricity from various sources
2.6 Explain the generation and effect of nucleicproperties.

3.0 TOPICS

Quantities and Units of Measurement

Mechanics
Thermal Properties of Matter
Mechanical Properties
Waves and Optics
Electricity and Magnetism
Electronics
Atomic and Nuclear Structure
Introduction to nanotechnology

4.0 THEORY

4.1 QUANTITIES AND UNITS OF MEASUREMENT

4.1.1 Distinguish between basic and derived SI units

4.1.2 Check the consistency of equations using dimensional analysis.
4.1.3 Convert measurements between the SI (MKS) and other systems like the Metric
(cgs) system.
4.1.4 Record correctly, Vernier, micrometer analogue, digital and graphic displays e.g.
CRO.
4.1.5 Device methods to carry out accurate, precise and reliable measurements in
experimental work.
4.1.6 Evaluate the uncertainty in the termination of a quantity from empirical data.
4.1.7 Describe calibration, log sheet generation and calibration report

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.2. MECHANICS

4.2.1 Differentiate between scalar and vector quantities

4.2.2 Apply displacement, velocity and acceleration in kinematics.
4.2.3 Apply the equations for motion. (s = ut +½ at 2 and v2 = u2 + 2as, for motion
under constant acceleration.
4.2.4 Interpret displacement – time, velocity – time and acceleration –time, graphs.
4.2.5 Analyse motion in a plane under freefall using the rectangular components of
velocity and acceleration.
4.2.6 Apply Newton’s laws of motion.
4.2.7 Apply the principles of conservation of momentum and energy when analysing
head-on collisions of bodies.
4.2.8 Apply moment of a force, torque and a couple in rigid bodies and structures.
4.2.9 Describe the desirable and undesirable effects of friction in systems and
machines.
4.2.10 Show the relationship between energy and work under the gravitation field.
4.2.11 Calculate angular velocity, centripetal free and acceleration and describe the
application in centrifuges.

4.3. THERMAL PROPERTIES OF MATTER

4.3.1 Describe how a temperature scale is based on a property that is a function of

temperature e.g. the Celsius scale uses the ice and steam points.
4.3.2 Compare the range, sensitivity and accuracy of thermometers based on
thermometric properties
4.3.3 Relate the thermodynamic; absolute scale to the mean kinetic energy of particles
in a body.
4.3.4 State the triple point temperature of water
4.3.5 Interconvert Celsius and Kelvin.
4.3.6 Determine specific latent heat and heat capacity of materials using the method of
mixtures and heating effect of a current.
4.3.7 Describe the models and applications of heat transfer by conduction, convection
and radiation
4.3.8 Outline how thermal expansion of solids is applied in thermostats
4.3.9 Apply the equation of state of an ideal gas: PV = nRT.

4.4. MECHANICAL PROPERTIES OF MATTER

4.4.1 Use the kinetic – particle theory of matter to explain the mechanical properties
of matter in the solid, liquid and gas phases.
4.4.2 Use Hooke’s Law to define the stiffness elasticity and strength of a solid
material.
4.4.3 Define Young’s; modulus of elasticity with E =  /  where J = stress and
 = strain.
4.4.4 Calculate stress, strain, forces and deformation of bodies under compressive,
tensile and shearing forces.
4.4.5 State and apply Archimedes principle e.g. hydrometer.
4.4.6 Show that the pressure due to a liquid of density  at a depth h
p = ρgh.
4.4.7 Apply Pascal’s principles in hydraulic systems barometres and manometers.
4.4.8 Use the principle of conservation of energy to derive the Bernoulli equation.
P+ ½ ρv2 + ρgh = constant for an ideal fluid
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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.4.9 Distinguish, with illustrations of streamlines, between laminar and turbulent
flow
4.4.10Describe the principles of operation of the filter, pump, carburetor,
venturimeter and pitot tubes.
4.4.11Explain the nature and effects of surface tension, capillarity and viscosity
4.4.12Describe the origin of pressure due to a gas and its applications using the gas
laws

4.5. WAVES AND OPTICS

4.5.1 Cite examples of transverse and longitudinal wave motion and show their
difference
4.5.2 Use diagrams to define wavelengths λ amplitude (γ), period T and phase  of a
wave motion
4.5.3 Apply the equations:-
- c = f
- y (t) = A sin (wt ±  )
4.5.4 State that a source of sound must be vibrating in a medium
4.5.5 Explain how beats and standing waves are created using the principle of
superposition.
4.5.6 Define the decibel dß, the unit for sound levels
4.5.7 Describe how diffraction of light slits and gratings forms fringes in the
spectrophotometer.
4.5.8 Recall and use the laws of
- Reflection and
- Refraction
4.5.9 Draw ray diagrams to show how images are formed in a plane mirror,
magnifying glass camera, microscope
4.5.10 Recall Snell’s law and use it to determine the critical angle of a material.

4.5.11 Explain why an electron microscope has higher resolution than an optical
microscope

4.6 ELECTRICITY AND MAGNETISM

4.6.1 Describe how a body is charged by friction and induction.

4.6.2 Describe the configuration of an electric field using lines of force.
4.6.3 Define electrified strength E =
F
q
4.6.4 Explain the charging and discharging of parallel plate capacitor with
and without a dielectric material.
4.6.5 Calculate the capacitance, charge, potential difference and energy store
and the simple capacitor.
4.6.1 Calculate pds, circuit resistance, power and energy in circuit elements.
4.6.7 Explain the principles of the potential divider, potentiometer and
Wheatstone bridge.
4.6.8 Charge sensitivity of voltmeters and ammeters using series and shunt
resistors
4.6.9 Explain how a torque is created in the electric motor and moving coil
meter (d’Arsonval movement)

33
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.6.12 Outline the principle of operation of a mass spectrometer Geiger
Muller tube, flame detectors
4.6.13 Recall and apply Faradays and Lenz’s laws in the transformer, dynamo and
alternator inductor
4.6.14 Explain the heating, chemical, lighting and magnetic effect of current in the
laboratory
4.6.15 Explain why electric power is generated and distributed as A.C.

4.7 ELECTRONICS

4.7.1 explain the electrical properties of metals, semiconductors and insulators using
the bond model of electrons in solids
4.7.2 Describe how doping is used to fabricate P-type and N-type semiconductor
material
4.7.3 explain use of the I – V characteristics of a P- N junction to act as a rectifier
i.e. non-Ohmic.
4.7.4 Draw half –wave and full-wave rectifier currents and compare their output
waveforms with CRO
4.7.5 Outline how capacitors are used in smoothing rectified DC and Zener diode
regulation of the output using the CRO to investigate the action of each device
4.7.6 Draw circuit symbols for NPN and PNP transistors showing the biasing, input
and output ports of configuration.
4.7.7 Explain how the transistor can be used as an amplifier or a switch
4.7.8 Identify four/ five band resistors (not capacitors and inductors) using colour
code

4.8. ATOMIC AND NUCLEAR STRUCTURE

4.8.1 explain the characteristic atomic absorption and emission spectra of elements
using the Bohr model
4.8.2 Describe radioactive decay using nuclear reaction equations for αβ and γ
emission
4.8.3 State and apply the radioactive decay law.
dN = -  N
dt
4.8.4 Outline the use of radioactive materials in dating rock and fossils, tracing,
medicine, biology and engineering, radiography and radiotherapy.
4.8.5 Describe how x-rays are generated and their uses in radiography and
crystallography.
4.8.6 State the hazards associated with ionising radiations and the precautions that
must be taken
4.8.7 Relate the changes of radiation to energy (frequency) charge and mass.
4.8.8 apply the equation for attenuation of radiation, N = No e-λt

4.9 INTRODUCTION TO NANOMATERIALS

4.9.1 define the term nanotechnology
4.9.2 describe the brief history of nanotechnology
4.9.3 discuss the challenges of nanotechnology
4.9.4 Describe the properties of nanomaterials

34
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

5.0 ASSESSMENT SPECIFICATION GRID

TOPIC WEIGHT
1 Quantities and Units of Measurement 10
2 Mechanics 10
3 Thermal Properties of Matter 15
4 Mechanical Properties 15
5 Waves and Optics 10
6 Electricity and Magnetism 15
7 Electronics 10
8 Atomic and Nuclear Structure 10
9 Introduction to nanotechnology 5
TOTAL 100

6.0 SUGGESTED REFERENCE BOOKS

Duncan, T. and Kennett, H. (2000). Advanced physics. London: John Murray.

Bowen-Jones, M. and Homer, D. (2014). Ib Physics Online Course Book 2014. Oxford Univ
Pr.
Crundell, M. (2014). Cambridge International AS and A Level Physics 2nd ed. 2nd ed.
Hodder Education.

6.ASSESSMENT SCHEME

EXAMINABL MODE OF ASSESSMENT WEIGHTIN

E SUBJECTS WRITTEN COURSEWORK ASSESSMENT G
EXAMINATION 40% 60%
Physics 3 hour paper A minimum of 100%
360/S06  2 practical assignments – 20%
 2 theory assignments – 20%
 2 tests – 20%

Structure of Question Paper

A three-hour paper will be written at the end of the course with the following
structure.

1. Section A (40 marks)

Short answer structured questions. Candidates to answer ALL questions

2. Section B (60 marks)

5x20 mark structured questions or essays. Candidates to attempt ANY three

35
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
SUBJECT: LABORATORY SAFETY AND PRACTICE

CODE: 360/18/S07

DURATION: 100 HOURS

1.0 AIM:

The aim of this subject is to equip the trainee with the knowledge, skills and attitudes of
laboratory safety practice.

2.0 LEARNING OUTCOMES

At the end of the course, the graduate should be able to: -

2.1 Describe basic laboratory rules, fundamental concepts and skills

2.2 Identify risk and hazards associated with chemicals and safety at work places
2.3 explain the laboratory activities legal framework.
2.4 Outline function of different laboratories
2.5 Discuss handling, classification and storage of toxic substances
2.6 Perform housekeeping in the laboratory
2.7 handle appropriately chemicals, biological specimens, tools and equipment
2.8 apply fire emergency procedures in fire outbreak.
2.9 Carry out first aid procedure

3.0 TOPICS

Basic – Rules Fundamental Concepts and Laboratory Skills

Safety at Work Places

Technicians and the Law

Safety Aspects of Designing Laboratories

Industrial and Laboratory Health

Laboratory Records and Waste Management

Care Handling and Storage

Tools and Equipment

Fire Safety

First Aid

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

4.0 THEORY
4.1. BASIC-RULES FUNDAMENTAL CONCEPTS AND LABORATORY SKILLS

4.1.1 explain laboratory code of conduct, corrosive and toxic substance which react
with water, flammable solvents and gases, solid carbon dioxide and liquefied
gases, mercury handling and carrying Winchester.
4.1.2 Explain the use of fume cupboards, safety screens and personal protection
clothing and equipment
4.1.3 Weighing: methods of weighing and types of balances.
4.1.4 Volumetric glassware: types, grading, use, cleaning and calibration of
volumetric glassware.
4.1.5 Perform house-keeping: disinfect work area, setting up equipment
4.1.6 Identify hazards and risks associated with acids, bases, flammables,
radioactive materials and handling of various instruments

4.2 SAFETY AT WORK PLACES

4.2.1 Identify hazards and associated risks

4.2.2 Analyse how hazards and risks are going to affect the user and the environment
4.2.3 describe causes and types of injuries: Injuries with bleeding, without bleeding,
injuries due to over exposure.
4.2.4 Describe the cost implications of work places injuries:
4.2.5 Give an insight into the material, human and time costs of accidents at work
places.
4.2.6 report and record accidents: analysis of accident data and determination of causes
4.2.7 describe use of rules, regulations and statutes at work places.

4.3 TECHNICIANS AND THE LAW (NOTE THAT THE LAWS CHANGE FROM
TIME TO TIME)

4.3.1 describe the relevant legal framework of laboratory activities in respect of the
themes of:
 Health and Safety at Work Act, chapter 12
 Factories and Works Act, chapter 283
 Pneumoconiosis Act, chapter 327
 The Explosives Act, chapter 307

4.3.2 describe purchasing procedures of duty-free alcohol.

4.4 SAFETY ASPECTS OF DESIGNING LABORATORIES

4.4.1 Function

- list different types of laboratories (laboratory built for a specific function).

4.4.2 Location

- discuss the significance of site choice and location of laboratories with

respect to the rest of the plant.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

4.4.3 Capacity

- explain the importance of safe areas allocation to individuals and

equipment in a laboratory.

4.4.4 Ventilation

- explain the importance, advantages and disadvantages of natural

and artificial ventilation.
- identify the times to use fans and fume cupboards.
- indicate the positioning of fans on ducts.

4.4.5 Lighting

- discuss the importance, advantages and disadvantages of natural and

artificial light.
- describe the effect of buildings orientation on the availability of
natural light.
- choose between fluorescent and filament type of lamps
- discuss the effects of lighting on people, buildings and equipment.
- describe the use of lighting conductors and earthing.

4.4.5 Floors

- select the appropriate floor material for different types of laboratories.

- describe the importance of non-slippery floors.

4.4.6 Layout

- discuss floor markings and equipment layout.

- secure equipment to floors and benches.
- discuss the use of separating different activities.

4.4.7 Noise and Vibrations

- discuss the harmful effects of noise and vibrations on human beings and
on equipment
- discuss the reduction of these in the laboratory

4.4.8 Work Benches

- describe the advantages and disadvantages of using concrete, wood

metal and polymer work surfaces.

4.4.9 Drains

- Discuss the advantages and disadvantages of using porcelain and plastics

in the construction of drains.
- maintain drains.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.4.10 Power

- Discuss the hazards associated with sources of power (batteries, means).

- Discuss the necessity of installing single and three phase power
supply points.

4.4.11 Gas

- Describe the safe use of fuel gases.

4.4.12 Water

- Discuss the need for the installation of different sizes and types of water
supplies.
- State the need to install drinking water points.

4.5 INDUSTRIAL AND LABORATORY HEALTH

4.5.1 Routes of Entry

- Discuss how toxic substances enter the body by ingestion, injection, skin
absorption and inhalation.

4.5.2 Discuss the classification of toxic substances as follows.

- Irritants
- Systemic poisons that affect particular systems
- Depressants and narcotics with temporary effects
- Asphyxiates which cause suffocation
- Carcinogens which cause cancer
- Teratogens which affect the foetus
- Mutagens, which affect the genes.

4.5.3 Outline the factors to be considered in the storage of chemicals.

- poisons
- flammable substances
- radioactive substances

4. 5.4 Effects of Radiations

- Outline the sources of ionizing radiations
- Describe methods of disposal of radioactive material
- Understand the environmental impact of radioactive waste.

4.6 LABORATORY RECORDS AND WASTE MANAGEMENT

4.6.1 Stock management

- Demonstrate the following: stock taking, stock receiving, stock storage and stock
issuing

4.6.2 Identification

- explain the importance of labelling.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
- describe methods of labelling glassware and equipment
- explain the importance of sign posters their use.
- describe the importance of colour codes.
- describe colour codes used as indicators of toxicity of chemicals and pesticides.
-describe colour codes used in the wiring of three phase and single-
phase appliances.
- describe the colour codes used in the identification of compressed gas cylinders.
-describe the colour codes used for service supplies

- electricity
- fuel gas pipes
- cold water
- hot water
- steam
- acetylene
- vacuum.

4.6.3 Waste management

- outline types waste generated in the laboratories

- outline handling of different waste (solid, liquid (spillages) and gases.
- explain the use of different waste bins.
- Outline conditions for waste management
- select appropriate waste disposal procedure

4.7 CARE, HANDLING AND STORAGE

4.7.1 Biological Specimens

- describe the storage of biological specimens.

- explain the handling of laboratory animals i.e. rabbits, rats, mice, guinea
pigs, primates, insects e.g. locust.
- maintain laboratory animal houses.
- outline the law relating to the use of Laboratory animals (Humane killing)

4.7.2 Tools and Equipment

- demonstrate the care and use Vernier calipers, micrometers, balances, volumetric
glassware, multimeters, microscopes, recorders, cameras, platinum ware
autoclaves, centrifuges and dissecting instruments.

4.8 FIRE SAFETY

4.8.1 Precautions

- describe precautions to be taken in the prevention of fires

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.8.2 Fire Emergency

Explain the following: -

- action to take on discovering a fire.
- firefighting.
- evacuation procedures.

4.8.3 Fire Fighting

- describe the use of the fire triangle.

- classify fire extinguishers used according to the type of flammable
material involved in the fire

4.8.4 Electrical Equipment

-describe effects of electric current

- wire correctly a 13 A plug
- differentiate single and 3 phase supplies.

4.8.5 Using Mechanical Equipment

- demonstrate the of cause fires by friction

- demonstrate generation of static electricity.

4.9 First Aid

4. 9.1 Equipment

- list the contents of first aid boxes.

- explain the positioning of first aid box, eye wash station and emergency
shower.
- desribe the importance of first aid charts.

4. 9.2 Priorities

- explain action to be taken on discovering a casualty.

- describe the importance of knowing emergency telephone numbers.
- describe the procedure when attending to a casualty.

4. 9.3 Performance

- describe how to attend to fractures, bleeding, burns and scalds, poisons,

shock and unconsciousness.
- apply methods of artificial respiration and heart massage.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

5.0 SPECIFICATION GRID

TOPIC WEIGHT
1 Basic – Rules Fundamental Concepts and Laboratory Skills 13
2 Safety at Work Places 11
3 Technicians and the Law 9

4 Safety Aspects of Designing Laboratories 8

5 Industrial and Laboratory Health 8
6 Laboratory Records and Waste Management 11
7 Care Handling and Storage 9
8 Tools and Equipment 11
9 Fire Safety 10
10 First Aid 10
100

REFERENCES
1. Diberardins L.J, Baum J.S (2013).Guidelines for laboratory design, Health, Safety
and environmental considerations, 4th Edition. John Wiley & Sons, Inc.
2. Manuele F. A (2013).On the Practice of Safety, 4th Edition. John Wiley & Sons, Inc
3. Scangio D (2016). Complete Guide to Laboratory Safety. HCPro a division of BLR.
4. Pastry J. (2015). Clinical Laboratory Science Review: A Bottom line approach,5th
Edition. Louisiana State University Health Sciences Centre Foundation.
5. Furr K. (2015). Handbook of Laboratory Safety, 5th Edition. CRC Press .Boca
Rotan.

ASSESSMENT SCHEME

EXAMINABLE MODE OF ASSESSMENT WEIGHTIN

SUBJECTS WRITTEN COURSEWORK G
EXAMINATION 40% ASSESSMENT
60%
Laboratory Safety 3 hour paper A minimum of 100%
and Practice  2 practical assignments – 20%
360/S07  2 theory assignments – 20%
 2 tests – 20%

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
SUBJECT TITLE: FUNDAMENTALS OF INFORMATION TECHNOLOGY
SUBJECT CODE: 310/19/S07
DURATION: 180 HOURS
1.0 AIM OF THE SUBJECT
To apply computer skills in banking operations
2.0 LEARNING OUTCOMES
By the end of the course the student should be able to:
2.1 describe the fundamental hardware components that make up a computer
system and the role of each of these components
2.2 describe the different types of computer software.
2.3 use functions of a computer; switching on, shutting down, basic configuration
2.4 create and manipulate files and folders on a computer
2.5 explain the principles of data communications and computer networks.
2.6 describe the potential threats to computer and information security and suggest
ways of mitigating them
2.7 outline health and safety risks associated with computer usage and suggest
solutions
2.8 outline the uses the Internet in communication, learning and business.
2.9 produce electronic documents using word processing, spreadsheet, database
and presentation software

3.0 TOPICS
Hardware
Software
Computer Management
File management
Data communications and network basics
Security, copyright and legal aspects
Computer ergonomics, health and safety
Internet services
Emerging Technologies
Application software packages

4.0 CONTENT
4.1 HARDWARE
4.1.1 Define a computer
4.1.2 Define hardware
4.1.3 Explain categories of computer hardware devices
- Input
4.1.3.1 Describe the following input devices
(keyboard, mouse, trackball, bar code reader, microphone,
scanner, digital camera, web camera, joystick, graphic
tablet, light pen, digitizer, MICR,OCR, OMR, Magnetic
stripe reader, remote control, sensors, touch screen, numeric
keypad and light pen)

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.3.1.2 List areas of application for input devices in 4.1.3.1.

- Processing
4.1.4.1 Describe the following output devices
 monitors – types of monitors (LCD, TFT, LED, Plasma,
HD)
 printers – impact and non-impact (laser and desk jet), braille
printers
 plotters
 projectors
4.1.4.2 Identify areas of application of output devices in 4.1.3.1.

- Output
4.1.5.1 Describe the following output devices
 monitors – types of monitors (LCD, TFT, LED, Plasma,
HD)
 printers – impact and non-impact (laser and desk jet), braille
printers
 plotters
 projectors
4.1.5.2 Identify areas of application of output devices in 4.1.5.1.
- Storage
4.1.6.2 Describe the following Computer Storage
 Main storage (ROM and RAM)
 backing/ secondary/ external/ auxiliary storage( Hard disk
(internal and external), CDs (CDR, CDRW), DVDs
(DVDWR, DVDR), magnetic tape, memory sticks, Blu-ray
disk, memory cards and flash disks, solid state storage
 online storage (cloud computing)
4.1.6.3 Identify areas of application of storage devices in
4.1.6.1.
4.1.6.4 Differentiate between Main storage and backing storage.
- outline factors to consider when buying computer hardware.
4.1.4 Classify computers according to:
- Historical development
- Purpose
- Size and capacity

4.2 SOFTWARE
4.2.1 Define software
4.2.2 Classify computer software
4.2.3 Systems Software
- Explain the main features and functions of
o Operating systems
o Utility software
o Development software
- Explain multiprocessing, multiprogramming, multitasking,
timesharing
4.2.4 Application Software and their uses.
- Word Processing

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
- Spreadsheet Processing
- Database Processing
- Presentation Application
- Desktop publishing Application
- Multimedia Applications
4.2.5 Evaluate sources of software
- Off-the-shelf
- In-house
- Freeware and shareware
- Outsourcing
4.2.6 Outline criteria for selecting application software

4.3 COMPUTER MANAGEMENT

4.3.1 Operate the computer, starting, restarting and shutting down.
4.3.2 View computers basic system information e.g. operating system,
processor type, RAM and speed.
4.3.3 Set-up desktop configuration, screen, background options etc.
4.3.4 Format secondary storage devices
4.3.5 Use the help facility
4.3.6 Outline the duties of data processing personnel

4.4 FILE MANAGEMENT

4.4.1 Create folders and icons.
4.4.2 Work with icons, windows, directories/folders.
4.4.3 Move, copy and delete files and folders.
4.4.4 Print management
 Print from an installed printer
 Change default printer from the printer from the printer list.
 View print jobs and progress.
4.4.5 Define database
4.4.6 Differentiate between traditional file system and database system
4.4.7 Discuss database models (network, relational, hierarchical)
4.4.8 Explain file organisation methods

4.5 DATA COMMUNICATIONS AND NETWORK BASICS

4.5.1 Define data communication and computer networks
4.5.2 State advantages and disadvantages of using computer networks
4.5.3 Outline data transmission media and connectivity devices
4.5.4 Explain data transmission modes (simplex, half duplex, full duplex)
4.5.5 Discuss network types and topologies
- LAN, MAN, WAN
- Star, bus, ring, mesh, hierarchical

4.6 SECURITY, COPYRIGHT AND LEGAL ASPECTS

4.6.1 Outline threats to computers systems and ways of preventing them
4.6.2 Define data security
4.6.3 Computer crime
- Define computer crime
- Identify types of computer crime
- Suggest possible measures to combat computer crime
4.6.4 Malicious software
- Define malicious software

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
- Identify types of malicious software
- Explain how malicious software spreads
- Suggest measures against malicious software
- Outline symptoms of malicious software attack
4.6.5 Copyright and the law
 Explain legal issues,
 Examine software licensing
4.6.6 Handling of personal data
 Explain information privacy issues
 Discuss implications of Data Protection Legislation
 Outline ethical issues in

4.7 HEALTH, SAFETY AND ENVIRONMENT

4.7.1 Outline ergonomic tips for computer users
4.7.2 Describe health effects associated with prolonged and inappropriate
computer use and measures to reduce the effects
4.7.3 Outline the requirements of an ideal computer room environment
4.7.4 List safety precautions when using a computer

4.8 INTERNET SERVICES

4.8.1 Define the term Internet
4.8.2 Outline the advantages and disadvantages of using the Internet
4.8.3 Distinguish between Internet and World Wide Web.
4.8.4 Explain applications of the Internet
4.8.5 Emerging technologies; robotics, GIS, GPS, artificial intelligence, e.t.c
5.0 PRACTICALS
5.1 WORD PROCESSING
5.1.1 Load program / Word processor
5.1.2 Create a new document.
5.1.3 Manipulate text
 Insert text
 Copy text
 Delete text
 Move text
 Replace text
 Underline text
 Align text
o Centre
o Left align
o Right align
o Justify
 Embolden text
 Perform drop cap
5.1.4 Perform mail merge
5.1.5 Change line spacing
5.1.6 Change margins
5.1.7 Change font style and size
5.1.8 Find and replace
5.1.9 Insert page numbers
5.1.10 Format document

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

5.2 SPREADSHEETS PACKAGE

5.2.1 Load the program
5.2.2 Create a spreadsheet
5.2.3 Cursor manipulation
5.2.4 Using the Help facility.
5.2.5 Enter text
5.2.6 Apply/replicate formulae.
5.2.7 Insert columns and rows, delete columns and rows.
5.2.8 Save the spreadsheet (file)
5.2.9 Print spreadsheet or specified window
5.2.10 Retrieve spreadsheet
5.2.11 Insert charts

5.3 DATABASE
5.3.1 Load program
5.3.2 Set up files containing alphabetic and numeric fields within the
record
5.3.3 Enter data
5.3.4 Add records, delete records.
5.3.5 Edit records
5.3.6 Sort records by a key field.
5.3.7 Search records by a key field.
5.3.8 Print selected fields.
5.3.9 Create queries and reports
5.3.10 Search on more than one criteria, produce printouts

5.4 PRESENTATION
5.4.1 Load a presentation program.
5.4.2 Create a new slide.
5.4.3 Edit a slide
5.4.4 Add new slides
5.4.5 Create a slide show
5.4.6 Move around slides, delete and edit layout.
5.4.7 Work with Master Slide.
5.4.8 Print a presentation

6.0 SUGGESTED REFERENCE BOOKS

Tremblay J & Burnt R 2015 An Introduction to Computer McGraw-Hill Johannesburg

Science An Algorithmic Book
Approach
Anderson R.G. 1999 Data Processing –
Information and Systems
Doyle S 2000 Information Systems for You Stanley Thorns UK
Publishers
United Nations 2005 @ ease with e-mail: A United Nations/ Paris/New
& Friedrich handbook on using electronic Friedrich Ebert York
Ebert Stiftung mail for NGOs in Foundation
Developing countries

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
7.0 ASSESSMENT SCHEME

SUBJECT MODE OF ASSESSMENT TOTAL

EXAMINATION CONTINUOUS
WEIGHTING ASSESSMENT
40% 60%
Introduction 3 hour written A minimum of 100%
to examination  2 practical assignments – 20%
Computers theory exam 20%  2 theory assignments – 20%
310/18/S07  2 tests – 20%

3 hour practical
paper practical
20%

8.0 ASSESSMENT SPECIFICATION GRID

THEORY
Topic Weighting
Hardware 15%
Software 15%
Computer management 10%
File management 15%
Data Communication and Networks basics 15%
Security, Copyright and Legal Aspects 10%
Ergonomics , Health and Safety 10%
Internet services 10%
TOTAL 100%

PRACTICALS
Topic Weighting
Word Processing 25%
Spreadsheet 25%
Database 25%
Presentation 25%
TOTAL 100%

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

SUBJECT NAME : NATIONAL STUDIES

CODE : 401/19/S01
DURATION : 80 Hours
1.0 PREAMBLE
The course is designed to develop a patriotic, informed, responsible and accountable citizen
who actively participates in sustainable nation building and development regardless of
Gender, HIV/AIDS Status or physically challenged. The course will run for 80 hours (1 year)
on both full-time and part-time basis. The student will be assessed through field-based
assignments, continuous assessment and tests and final examination. It shall embrace
innovative heritage based education and training philosophy to solve national problems and to
produce goods and services for industrialization and modernisation.
2.0 AIM
The subject is designed to cultivate values of patriotism, national identity, national unity and
commitment to sustainable national development.
3.0 LEARNING OUTCOMES
By the end of the programme, the student should be able to:
3.1 Demonstrate patriotism.
3.2 Analyse the socio-economic and political structures of pre-colonial societies in
relation to the development of Zimbabwe.
3.3 Discuss the causes, prosecution and results of the First and Second Chimurenga.
3.4 Evaluate post-colonial socio-economic and political development policies put in place
to correct colonial imbalances.
3.5 Examine Zimbabwe’s cultural elements and natural resources on sustainable
development of the economy.
3.6 Discuss the importance of regional and international relations to Zimbabwe’s socio-
economic and political development.
3.7 Explain the law-making process and the role of the constitution
3.8 Exhibit an understanding of the legal framework in Zimbabwe.
3.9 Demonstrate an appreciation of the conflict transformation and resolution styles.

4.0 TOPICS
 Civic education
 Culture and heritage
 Pre and colonial Zimbabwean history

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
 Post-colonial Zimbabwe
 Legal and parliamentary studies
 Regional and international relations
 Conflict transformation and resolutions

5.0 CONTENT
5.1 Civic education
5.1.1 Define civic education.
5.1.2 Outline the background to the introduction of National Studies.
5.1.3 Explain the importance of National Studies to the sustainable
development of Zimbabwe.
5.2 Culture and heritage
5.2.1 Define culture and heritage.
5.2.2 Explain the importance of cultural heritage elements of the Zimbabwean people.
5.2.3 Demonstrate aspects of multicultural diversity and development amongst
Zimbabweans.
5.2.4 Examine the importance of natural resources to the Zimbabwean community.
5.2.5 Discuss the impact of the natural resources and heritage to the development of
Zimbabwe.

5.3 Pre and colonial Zimbabwean history

5.3.1 Analyse pre-colonial societies’ socio-economic and political structures.
5.3.2 Diagnose the impact of pre-colonial systems and civilisation on development of
Zimbabwe.
5.3.3 Compare and contrast pre-colonial societies and present-day societies.
5.3.4 Assess the various reasons for the colonisation of Zimbabwe.
5.3.5 Analyse the causes and the major events of the First Chimurenga and Second
Chimurenga.
5.3.6 Examine the results of the two struggles.

5.4 Post-Colonial Zimbabwe

5.4.1 Outline the socio-economic and political policies implemented by the government of
Zimbabwe since 1980.
5.4.2 Analyse the background and causes to the Third Chimurenga.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
5.4.3 Examine the periodical holding and importance of elections in Zimbabwe from 1980
to date.

5.5 Legal and Parliamentary Studies

5.5.1 Define law.
5.5.2 Explain the origins of law.
5.5.3 Analyse the law-making process in Zimbabwe.
5.5.4 Evaluate the three arms of the state.
5.5.1 Examine the provisions of the Constitution of Zimbabwe.
5.6 Regional and International Relations
5.6.1 Define regional and international relations.
5.6.2 Identify the 3C’s to International relations.
5.6.3 Classify the functions of diplomatic missions.
5.6.4 Examine the role of non-governmental organisations (NGOs) in the countries they
operate in.
5.6.5 Assess Zimbabwe’s foreign policy.
5.6.6 Evaluate the impact of creditors on the development of Zimbabwe.
5.6.7 Analyse the importance of media to the development of Zimbabwe.

5.7 Conflict transformation and resolutions

5.7.1 Explain the various causes of conflict.
5.7.2 Analyse African traditional conflict resolution methods used during the pre-colonial
times.
5.7.3 Outline Conflict management and resolution styles.
5.7.4 Discuss the strategies for sustaining peace.

6.0 ASSESSMENT SCHEME

MODE OF ASSESSMENT WEIGHTING
EXAMINATION 40% CONTINUOUS ASSESSMENT 100%
60%
1 3 hour written examination A minimum of
2 Assignments 20%
2 Practical Assignments 20% 100%

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
2 Tests 20%

7.0 ASSESSMENT SPECIFICATIONS GRID

SECTION A: ZIMBABWE HISTORY AND CULTURE (40%)

Civic education, culture and heritage and Zimbabwe History.

SECTION B: LEGAL AND PARLIAMENTARY STUDIES (20%)

Law, origins and purposes, arms of the state and provisions of the constitution of
Zimbabwe.
SECTION C: REGIONAL & INTERNATIONAL RELATIONS (20%)

The nature of international relations, regional organisations, public international

organisation, global politics, Zimbabwe’s foreign policy development, international
economic relations, international capital and Imperialism, the role and functions of the
media
SECTION D: CONFLICT TRANSFORMATION AND RESOLUTIONS (20%)
Causes of conflict, African traditional conflict resolution methods, conflict
management and resolution styles, strategies for sustaining peace.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

8.0 PAPER STRUCTURE

Students should answer any 5 from a total of 9 questions. Each question carries 20 marks.
Total 100 marks.
NUMBER OF WEIGHTING
QUESTIONS
Civic education, culture & heritage and Zimbabwe history 3 40%

Law, origins and purposes, arms of the state and provisions 2 20%
of the constitution of Zimbabwe
The nature of international relations, regional organisations, 2 20%
public international organisations, global politics,
Zimbabwe’s foreign policy development, international
economic relations, International capital and imperialism
and the role and functions of the media.
Causes of conflict, African traditional conflict resolution 2 20%
methods,
Conflict management and resolution styles,
strategies for sustaining peace.
TOTAL 9 100%

9.0 REFERENCES
1. Banerjee A. E. (2017), Poor Economics: A Radical Rethinking of the Way to Fight
Global Poverty
2. Beach D. N. (1986) War and Politics in Zimbabwe 1840-1900. Mambo Press: Gweru
3. Bhebhe N. & Ranger O. (1995) Society in Zimbabwe’s Liberation War. Volume2.
University of Zimbabwe Publications: Harare
4. Booth, D. & Diana C. (2015) (latest edition) "From Good Governance to Governance
that Work." In: David Booth & Diana Cammack Governance for Development in
Africa. Solving Collective Action Problems. London: Zed Books, 25 pages.
5. Brett, E. A. (2017) (latest edition) Reconstructing Development Theory. International
inequality, institutional reform and social emanicipation. London: Palgrave Macmillan,
80 pages. (also used in module 3)
6. Christie R. H. (1998). Business law in Zimbabwe. 2nd ed. Kenwyn: Juta: Pretoria
7. Collier, P. (2016) The Bottom Billion: Why the Poorest Countries are Failing and
What Can Be Done About It
8. Conteh M. E. (2015) (latest edition) Collective political violence: An introduction to
the theories and cases of violent conflicts. New York: Routledge, 200 pages.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
9. Easterly, W. (2017) The Elusive Quest for Growth: Economists' Adventures and
Misadventures in the Tropics
10. Evans, P.B. (2018) (latest edition). "Constructing the 21st century democratic
development states: potentialities and pitfalls." In: Omano Edigheji (eds.) Constructing
a democratic developmental state in South Africa: potentials and challenges. Cape
Town, South Africa: HSRC Press, 26 pages.
11. Hisrich. R. D. and Peters M P (2012) Entrepreneurship Tatq McGraw Hill New Delphi
12. Holt, D. T. (2007) Entrepreneurship Prentice Hall London
13. Jarskoy H. and Stevenson D. (2010) International labour organisation start Your
Business. ILO. Harare
14. Kenny, C. (2016) Getting Better: Why Global Development Is Succeeding-And How
We Can Improve the World Even More
15. Kriesberg, L. & Bruce D. (2013). Constructive Conflicts: From Escalation to
Resolution. Lanham: Rowman & Littlefield, 408 pages.
16. Mallaby, S. (2017) The World's Banker: A Story of Failed States, Financial Crises, and
the Wealth and Poverty of Nations
17. Mandaza I. (1980) Zimbabwe: The Political Economy of Transition1980-
1986.Codesria Book Series: London
18. Marcouse, I, Gillspie, A, Martin, B Malcolm S. and Wall N. (2016) Business studies 4th
Ed Hodder Arnold. London
19. McGuckin F. (2010) Business for beginners: Step by Step to start your new business
East Leigh Management services. London
20. Mkandawire, T. (2016) (latest edition) "From maladjusted to democratic development
states in Africa." In: Omano Edigheji (eds.) Constructing a democratic developmental
state in South Africa: potentials and challenges Cape Town, South Africa: HSRC
Press, 25 pages.
21. Mudenge S. G. (2014), 3rd Edition, a Political History of Munhumutapa -1400-1902.
Zimbabwe Publishing House: Harare
22. Nabudere D. W. (1989) the Crash of International Finance Capital & Its Implications
for the 3rd World Countries. Sapes: Harare
23. Need Harm D. and Dransfield R. (2012) Advanced Business and Dexel Oxford
24. Rodney W. (1981) How Europe Underdeveloped Africa. Revised edition. Howard
University Press: Washington
25. Rodrik, D. (2017) The Globalization Paradox: Democracy and the Future of the World
Economy

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
26. Stoner J.A.F; Freeman. R.E. and Gilbert.D.R.JR (2014) Management 6th Edition
Prentice Hall International Englenwood Cliffs. New Jersey.
27. Todaro M. P. (2014) Economic Development 7th Edition Addison Wersley: London

28. Zimbabwe: Constitution of Zimbabwe amendment (no.20) Act 2013

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

SUBJECT NAME : ENTREPRENEURIAL SKILLS DEVELOPMENT

CODE : 402/19/S01
DURATION : 80Hours
1.0 PREAMBLE
The syllabus is designed to develop a culture of entrepreneurship among students and equip
them with knowledge to start and run sustainable business enterprises regardless of Gender,
HIV/AIDS Status or being physically challenged. The syllabus will run for 80 hours (1 year)
on both full-time and part-time basis. The student will be assessed through field-based
assignments, continuous assessment and tests and final examination. It shall embrace
innovative heritage based education and training philosophy to solve national problems and to
produce goods and services for industrialization and modernisation.
2.0 AIM
The syllabus is designed to develop a culture of responsible and sustainable entrepreneurship
in students, equipping them with knowledge, attitudes and skills to run a business enterprise.

3.0 LEARNING OUTCOMES

By the end of the course, the student should be able to:
3.1 Produce students with relevant knowledge, attitudes and skills to run a small
business.
3.2 Analyse the origins and causes of employment syndrome among indigenous
Zimbabweans.
3.3 Assess the need to create employment for self and others as a first priority after
graduation.
3.4 Generate a viable business plan.
3.5 Discuss the roles of management in a business.
3.6 Apply tips of customer care in a business environment.
3.7 Explain the importance of costing and pricing in running a business.
3.8 Describe the importance of record keeping and stock control in business.
3.9 Produce a marketing plan for a business.
3.10 Examine various business growth strategies.
3.11 Discuss the importance of risk covers in entrepreneurship.
3.12 Analyse the various legal statutory provisions applicable to business in Zimbabwe.
3.13 Discuss the importance of business ethics to an entrepreneur.

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4.0 TOPICS
 Entrepreneurship.
 Business Environment in Zimbabwe.
 Human Resources Management.
 Business Management.
 Customer Care.
 Costing and Pricing.
 Recording Keeping and Stock Control.
 Marketing.
 Risk Management.
 Business Ethics and Social Responsibility.

5.0 CONTENT
5.1 ENTREPRENEURSHIP
5.1.1 Define entrepreneurship.
5.1.2 Discuss the various concepts of Entrepreneurship.
5.1.3 Analyse the various forms of Business Ownership.
5.1.4 Outline the procedures in the formation of various business forms.
5.1.5 Identify the advantages and disadvantages of each of the business form.
5.2 BUSINESS ENVIRONMENT IN ZIMBABWE
5.2.1 Analyse the causes of the existence of the employment syndrome in indigenous
Zimbabweans.
5.2.2 Examine the history and culture of business ownership patterns in Zimbabwe.
5.2.3 Discuss the macro and micro environment factors affecting entrepreneurship in
Zimbabwe.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

5.2.4 State the importance of a business plan to a business.

5.2.5 Generate a business plan.

5.3 HUMAN RESOURCES MANAGEMENT

5.3.1 Define human resources management.
5.3.2 Explain the human resources management process.
5.3.3 Discuss the importance of human resources management to the entrepreneur.
5.3.4 Outline theories of staff motivation in business.

5.4 BUSINESS MANAGEMENT

5.4.1 Define business management.
5.4.2 Explain the roles of management in a business e.g. Planning Organising, Leading and
Controlling.
5.4.3 Discuss the importance of computers as a business management tool (record keeping,
stock control, accounts, and production control).

5.5 CUSTOMER CARE

5.5.1 Define customer care.
5.5.2 Discuss ten tips of customer care.
5.5.3 Explain benefits of customer care to an entrepreneur.

5.6 COSTING AND PRICING

5.6.1 Define various costing and pricing terms.
5.6.2 Explain the importance of costing to a business.
5.6.3 Analyse the costing processes of a product in a business.
5.6.4 Calculate prices of products.
5.6.5 Describe pricing strategies.

5.7 RECORD KEEPING AND STOCK CONTROL

5.7.1 Define record keeping and stock control in business.
5.7.2 Describe the importance of record keeping and stock control.
5.7.3 Identify source business documents.
5.7.4 Explain the purpose of books of accounts (cash books, ledger, etc.)
5.7.5 Outline effective buying and stock control procedures.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

5.8 MARKETING
5.8.1 Define marketing.
5.8.2 Devise a marketing plan for a business.
5.8.3 Discuss the marketing mix strategies.
5.8.4 Examine various business growth strategies.

5.9 RISK MANAGEMENT

5.9.1 Define risk management in business.
5.9.2 Discuss the importance of risk covers in entrepreneurship.
5.9.3 Explain the principles of risk management to a business.
5.9.4 Outline the steps involved in the risk management process.
5.9.5 Identify the various risk management strategies in business.

5.10 BUSINESS ETHICS AND SOCIAL RESPONSIBILITY

5.11 Define business ethics and social responsibility.
5.12 Explain the importance of business ethics to entrepreneurs.
5.13 Outline social responsibility principles.
5.14 Explain the importance of social responsibility to the entrepreneur.

6.0 ASSESSMENT SCHEME

MODE OF ASSESSMENT WEIGHTING
EXAMINATION 40% CONTINUOUS ASSESSMENT 60% 100%

1 3 hour written A minimum of

examination 2 Assignments 20%
2 Practical Assignments 20% 100%
2 Tests 20%

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

6.0 ASSESSMENT SPECIFICATIONS GRID

Weighting 60% Coursework and 40% Examination (as per existing HEXCO rules and
regulations)
TOPIC % WEIGHTING
1 Entrepreneurship. 10
2 Business Environment in Zimbabwe. 10
3 Human Resources Management. 10
4 Business Management. 10
5 Customer Care. 10
6 Costing and Pricing. 10
8 Record Keeping and Stock Control. 10
7 Marketing. 10
9 Risk Management. 10
10 Business Ethics and Social Responsibility. 10
TOTAL 100%

7.0 PAPER STRUCTURE

Students should answer any 5 from a total of 9 questions. Each question carries 20 marks.
Total 100 marks.
NUMBER OF WEIGHTING
QUESTIONS
Entrepreneurship and business environment 2 20%

Human resources management, Business Ethics and Social 2 20%

Responsibility
Business management and risk management 2 20%

Marketing and customer care 1 20%

Costing and pricing, record keeping and stock control 2 20%

TOTAL 9 100%

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

8.0 REFERENCES
1. Hisrich. R. D. and Peters M. P. (2016) Entrepreneurship Tatq McGraw Hill New
Delphi
2. Holt, D T. (2017) Entrepreneurship Prentice Hall London
3. Jarskoy H. and Stevenson D. (2014) International labour organisation start Your
Business. ILO. Harare
4. Marcouse, I. (2016) Business studies 2nd Ed Hodder Arnold. London
5. McGuckin F. (2014) Business for beginners: Step by Step to start your new business
East Leigh Management services. London
6. Need Harm D and Dransfield R (2000) Advanced Business and Dexel Oxford
7. Stoner J.A.F; Freeman. R.E. and Gilbert. D. R. JR. (2017) Management 6th Edition
Prentice Hall International Englenwood Cliffs. New Jersey.
8. Zimmerer T. W. and Scaborough, N. M. (2015) Essentials of Entrepreneurship and
small business Management Prentice Hall. New Delhi

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MINISTRY OF HIGHER AND TERTIARY EDUCATION, INNOVATION,
SCIENCE AND TECHNOLOGY DEVELOPMENT

HIGHER EDUCATION EXAMINATIONS COUNCIL

(HEXCO)

QUALIFICATION STANDARD

FOR A

FOOD SCIENCE TECHNICAL ASSISTANT

SECTOR: HEALTH

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

QUALIFICATION FOR A FOOD SCIENCE TECHNICAL ASSISTANT

QUALIFICATION CODE: TBA

LEVEL: NATIONAL CERTIFICATE

DATE OF PROMULGATION: TBA

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 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

Definition of Terms

Assessment A process of collecting evidence of a learner’s work to measure and make

judgements about the achievement or non-achievement of the specified
National Qualifications Framework standards or qualifications.

Certification Awarding of approved documentary evidence of a qualification.

Competences Critical relevant knowledge, skills and attitudes a learner requires in order
required in to achieve specified outcomes before assessment.
readiness for
assessment

Credit The value assigned to a unit completed or a value assigned to a unit

standard which reflects the relative time and effort required to complete
the outcomes.

Date of Date when standard and qualification have been approved, registered and
promulgation gazetted.

Duration The minimum notional hours required by a learner to attain all the
competences in a unit standard.

Element The smallest component of a unit with a meaningful outcome.

Generic skills Universal skills which apply to more than one occupation.

Level descriptor A specific indicator of competence level on the ZQF.

Occupation A group of related economically beneficial work activities performed by a

person.

Performance A statement of competence or achievement against which the attainment

criteria of outcomes is measured.

Qualification Formal award of recognition of the achievement of the required

competency and/or capability level of the Zimbabwe Qualifications
Framework as may be determined by the relevant bodies registered for
such purpose by the Authority.

Range statement The context or conditions within which a competence is performed and
assessed that include tools, equipment, materials and duration.

Review Date Date of revision of qualification standard as and when necessary but not
later than three years from date of issue.

Sector A section of the economy in which operators produce or provide similar

products or services.

Standard Registered statement of desired education and training outcomes and their

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 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
assessment criteria.

Unit The smallest combination of work activities capable of being a full-time

economically beneficial occupation.

Unit Standard Registered statement(s) of desired education and training outcomes, their
associated assessment criteria together with administrative information as
specified.

ZQF National qualifications framework approved by the minister for

registration of national standards and qualifications.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
UNIT TITLES

NO. UNIT CREDITS

1. Calibration and maintenance of laboratory equipment 12
2. Quality management 48
3. Stock handling/inventory control 12
4. Good Manufacturing Practices Monitoring 16

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 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
SUMMARY OF STANDARD

UNIT UNIT TITLE CREDITS ELEMENTS

NO.
1. Standardisation and 12 1.1 Perform setup and pre-use checks for
maintenance of laboratory laboratory equipment
equipment 1.2 Standardise equipment
1.3 Conduct basic equipment maintenance
2 Quality Assurance 48 2.1 Inspect raw materials
2.2 Sample raw materials
2.3 Analyse raw materials
2.4 Prepare standards and reagents
2.5 Perform in-process checks
2.6 Inspect packaging materials
2.7 Analyse finished product
2.8 Monitor retention sample
3 Good Manufacturing 16 3.1 Maintain Good Laboratory Practices
Practices Monitoring (GLP)
3.2 Maintain factory hygiene
3.3 Monitor personnel hygiene
4 Stock handling/inventory 12 4.1 Receive and store raw and packaging
control materials
4.2 Reconcile material usage
4.3 Advise on storage and dispatch of
finished product

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
UNIT 1

Unit Title: Standardisation and maintenance of laboratory equipment

Unit Code TBA

Level of Unit: NC

Credits: 16

Occupation: Food Science Technical Assistant

Date of Promulgation: TBA

Review Date: TBA

Aim of the unit standard

This unit will enable an individual to perform setup, pre-use and in-house calibration checks
on equipment and assist with its maintenance.

ELEMENT AND PERFORMANCE CRITERIA

Element 1.1 Perform setup and pre-use checks of laboratory equipment

Performance Criteria:

1.1.1 Equipment to be standardised is identified

1.1.2 Laboratory equipment setup and pre-use checks in conducted accordance with
enterprise procedures
1.1.3 Safety checks performed in accordance with relevant enterprise and instrumental
procedures
1.1.4 Faulty or unsafe components and equipment identified and reported to appropriate
personnel
1.1.5 Instrument log books/records completed to meet enterprise requirements

Element 1.2 Standardise equipment

Performance Criteria:

1.1.1 Equipment started up according to operating procedures

1.1.2 Specified standards for standardisation checked
1.1.3 Appropriate materials and equipment for standardisation are selected
1.1.4 Equipment checked as standardisation procedures and schedules
1.1.5 Equipment is adjusted using appropriate method
1.1.6 Standardisation data recorded accurately and legibly
1.1.7 Efficiency of standardised equipment is measured against set standards
1.1.8 Out of specifications equipment is reported to appropriate personnel
1.1.9 Standardisation report is documented

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

Element 1.3 Conduct basic equipment maintenance

Performance Criteria:

1.3.1 Equipment work areas are cleaned during and after equipment use
1.3.2 Basic maintenance performed in accordance with SOPs
1.3.3 Equipment cleaned and stored according to SOPs
1.3.4 Damaged/worn equipment reported

Competencies Required in Readiness for Assessment:

 performing setup, pre-use checks and shutdown procedures

 performing calibration checks of basic equipment using standard procedures
 obtaining readings of the required accuracy and precision
 identifying non-compliant equipment from specifications and/or previous checks
 recognising non-standard behaviour of instruments
 assisting with maintaining equipment in working order by performing basic maintenance
tasks
 following all relevant occupational health and safety (OHS) requirements
 following enterprise recording and reporting procedures

Knowledge of
 operational principles and methods for equipment use
 basic sources of error in equipment operation and their control
 role and importance of correct calibration
 basic equipment maintenance procedures
 enterprise communication and reporting procedures
 relevant OHS and environment requirements

Common Essential Skills:

Computer literacy
Numeracy
Communication
Literacy
Planning
Problem solving
Industrial
Team player
Proactive
Observant

Tools and equipment

Analysers
Incubators
Balances
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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Water baths
Microscope
pH meter
Thermometer
Centrifuges
Safety cabinets
Auto claves
Glassware
Tensor meter
Hot air ovens
Muffle furnace
Pipettes
Hardness tester
Refrigerators
Grinders
Moisture testers
Stirrers
Shakers
Protective clothing

Materials

Distilled/de-ionised water
Reagents
Standards

Duration: 160 hours

Assessment and Certification

In order to gain credits for this unit standard, a candidate must be assessed and demonstrate
competency in all the elements and performance criteria of this unit standard.

Assessment will be conducted by accredited assessors. The results of the assessment will be
submitted to ZIMEQA. A candidate can apply to ZIMEQA for documentary evidence of their
achievements.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
UNIT 2

Unit Title: Quality Assurance

Unit Code TBA

Level of Unit: NC

Credits: 48

Occupation: Food Science Technical Assistant

Date of Promulgation: TBA

Review Date: TBA

Aim of the unit standard

This unit will enable an individual to analyse samples, interpret measurements and document
according to the quality operating system.

ELEMENT AND PERFORMANCE CRITERIA

Element 2.1 Inspect raw materials

Performance Criteria:

2.1.1 Delivery truck inspected

2.1.2 Certificate of analysis received
2.1.3 Packaging material checked for appropriateness
2.1.4 Raw material checklist completed

Element 2.2 Sample raw materials

Performance Criteria:

2.2.1 Sampling method identified

2.2.2 Sampling tools selected
2.2.3 Sample collected according to Standard Operating Procedures (SOPs)
Element 2.3 Analyse raw materials

Performance Criteria:

2.1.1 Method of analysis identified.

2.1.2 Sample prepared according to SOP
2.1.3 Appropriate test conducted
2.1.4 Results documented.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Element 2.4 Prepare standards and reagents

Performance Criteria:

2.4.1 Conditions for preparation of reagents and standards are identified

2.4.2 Appropriate tools and equipment are selected
2.4.3 Conditions for storage of reagents and standards are identified
2.4.4 Risks during preparation are identified
2.4.5 Weights and volumes of materials are calculated
2.4.6 Materials are accurately measured to meet requirements
2.4.7 Correct mixing procedures are followed and observed
2.4.8 Reagents/standards are correctly labelled and stored

Element 2.5 Conduct in-process checks

Performance Criteria:

2.5.1 Parameters for inspection/ analysis identified.

2.5.2 Procedure for inspection/ analysis identified.
2.5.3 Appropriate sampling / checking conducted according to SOP
2.5.4 Sample of the analysed according to SOP
2.5.5 Variances are noted
2.5.6 Corrective action taken where appropriate
2.5.7 Process control sheet completed.

Element 2.6 Inspect packaging material

Performance Criteria:
2.6.1 Inspection method identified.
2.6.2 Sampling done according to SOPs
2.6.3 Visual inspection conducted
2.6.4 Appropriate packaging tests conducted.
2.6.5 Results are documented.

Element 2.7 Monitor retention sample

Performance Criteria:

2.7.1 Method of collecting retention sample is identified.

2.7.2 Appropriate storage conditions for retention sample are identified.
2.7.3 Retention samples are collected according to SOP.
2.7.4 Retention samples are labelled.
2.7.5 Retention sample is analysed.
2.7.6 Analysis results are recorded.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Competencies Required in Readiness for Assessment:
Sensory evaluation
Sampling methods
Sample handling, storage and disposal
Chemistry
Knowledge of testing procedures
Microbiology
Knowledge of SHE procedures
Analytical skills
Knowledge of Quality Management Systems
Process control skills
Knowledge of Laboratory and factory equipment

Common Essential Skills:

Computer literacy
Numeracy
Communication
Planning
Problem solving
Observant

Tools and equipment

Computer
Printer
Protective clothing
Digital balances
Ph meters
Measuring laboratory glassware
Thermometers
Vernier calipers
Micrometer screw gauge
Ruler (mm)
Barometers
Microscope
Comparators
Incubator
Sterilizers
Burners
Ovens
Petri dishes
Magnifying glass
Loops
Water bath
Muffle furnace
Fume cupboard
Spatula
Spectophoto meter
Cuvettes
Sampling bottles
Shakers

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Grinders
Pipette filer
Stomachers
Refrigerators
Dispensers
Washing bottles
Leak testers
Forceps
Tongs
Safety cabinets
Wire gauge
Pistle and marton
Fitters
Crucibles
Vortex mixers
Solvent extractor
Chromatography apparatus
Test tube rake
Water distillers
Expert gauges
Refractometer
Cooler box
Gas tank
Water hardness tester
Turbidity tester
Droppers
Hydrometer
Lactometer
Hot plate
Magnetic stand
Degasser
Manuals and standards
Viscometer
Consistometer
Moisture analyser
Colon counters
Sampling probe
PPE

Materials

Stationery
Reagents
Paper towel
Sterile cotton wool
Mutton cloth
Sterilisng spirit
Lighter
Media (microbiological)
Test strips
Disposal bags

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Sanitizers
Detergents
Reagents

Duration 480hours

Assessment and Certification

In order to gain credits for this unit standard, a candidate must be assessed and demonstrate
competency in all the elements and performance criteria of this unit standard.

Assessment will be conducted by accredited assessors. The results of the assessment will be
submitted to ZIMEQA. A candidate can apply to ZIMEQA for documentary evidence of their
achievements.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
UNIT 3

Unit Title: Monitor Good Manufacturing Practices

Unit Code TBA

Level of Unit: NC

Credits: 16 hours

Occupation: Food Science Technical Assistant

Date of Promulgation: TBA

Review Date: TBA

Aim of the unit standard

This unit will enable an individual to implement food safety practices according to set
standards

ELEMENT AND PERFORMANCE CRITERIA

Element 3.1 Maintain Good Laboratory Practices

Performance Criteria:

3.1.1 Documented Good Laboratory Practices (GLPs) are identified

3.1.2 Appropriate labelling of laboratory reagents is done as per SOP
3.1.3 Laboratory housekeeping is conducted
3.1.4 Maintenance checklist of laboratory equipment completed

Element 3.2 Maintain Factory Hygiene

Performance Criteria:
3.2.1 Standard Operating Procedures for good factory hygiene are identified
3.2.2 Cleaning supervised according to set procedures
3.2.3 physical inspection of factory carried out
3.2.4 GMP checklist completed

Element 3.3 Monitor Personnel Hygiene

Performance Criteria:
3.1.1 Guidelines for good personnel hygiene identified
3.1.2 Physical inspection of personnel manning factory is conducted
3.1.3 Adherence to good personnel hygiene is checked
3.1.4 Personnel hygiene checklist completed

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Competencies Required in Readiness for Assessment:

Knowledge of quality operational systems

Demonstrate knowledge of SHE
Chemistry
Analytical chemistry

Common Essential Skills:

Computer literacy
Numeracy
Communication
Planning
Problem solving
Observant

Tools and equipment

Computer
Printer
Protective clothing
Digital balances
Ph meters
Measuring laboratory glassware
Thermometers
Vernier calipers
Micrometer screw gauge
Ruler (mm)
Barometers
Microscope
Comparators
Incubator
Sterilizers
Burners
Ovens
Petri dishes
Magnifying glass
Loops
Water bath
Muffle furnace
Fume cupboard
Spatula
Spectophoto meter
Cuvettes
Sampling bottles
Shakers
Grinders
Pipette filer
Stomachers
Refrigerators
Dispensers
Washing bottles
Leak testers

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
Forceps
Tongs
Safety cabinets
Wire gauge
Pistle and marton
Fitters
Crucibles
Vortex mixers
Solvent extractor
Chromatography apparatus
Test tube rake
Water distillers
Expert gauges
Refractometer
Cooler box
Gas tank
Water hardness tester
Turbidity tester
Droppers
Hydrometer
Lactometer
Hot plate
Magnetic stand
Degasser
Manuals and standards
Viscometer
Consistometer
Moisture analyser
Colon counters
Sampling probe
PPE

Materials

Stationery
Reagents
Paper towel
Sterile cotton wool
Mutton cloth
Sterilisng spirit
Lighter
Media (microbiological)
Test strips
Disposal bags
Sanitizers
Detergents
Reagents

Duration: 160 hours

Assessment and Certification

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

In order to gain credits for this unit standard, a candidate must be assessed and demonstrate
competency in all the elements and performance criteria of this unit standard.

Assessment will be conducted by accredited assessors. The results of the assessment will be
submitted to ZIMEQA. A candidate can apply to ZIMEQA for documentary evidence of their
achievements.

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

UNIT 4

Unit Title: Stock handling and inventory control

Unit Code TBA

Level of Unit: NC

Credits : 12

Occupation: Food Science Technical Assistant

Date of Promulgation: TBA

Review Date: TBA

AIM OF THE UNIT STANDARD

This unit will enable an individual to monitor inventory.

ELEMENT AND PERFORMANCE CRITERIA

Element 4.1 Receive and store raw and packaging materials

Performance Criteria:

4.1.1 Specifications and procedures for receiving are defined

4.1.2 Assessment us carried out as per standard operating procedures
4.1.3 Result is compared with standard for performance
4.1.4 Acceptance or rejection criteria is initiated
4.1.5 Results are documented
4.1.6 Report is generated

Element 4.2 Request and reconcile material usage

Performance Criteria:
4.2.1 Material (raw and packaging) required for production is defined
4.2.2 Procedure for requesting is carried out as defined in the standard operating procedure
4.2.3 Material usage variances carried out as per procedure
4.2.4 A report is generated
4.2.5 Procedure for non-conformance is defined
4.2.6 Procedure for non-conformance is carried out as per standard operating procedure

Element 4.3 Advise on storage and dispatch of finished product

Performance Criteria:

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NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0
4.3.1 Standard operating procedure for storage and finished product is defined
4.3.2 Product is stored as defined in the standard operating procedure
4.3.3 Standard operating procedure to despatch is defined
4.3.4 Product is despatched as per standard operating procedure

Competencies Required in Readiness for Assessment:

Statistics
Knowledge of quality standards
Report writing
Knowledge of SHE

Common Essential Skills:

Demonstrate knowledge of quality standards
Basic statistics

Generic Skills
Literacy
Computer literacy
Planning
Communication
Problem solving
Team player
Tools and equipment

Computer
Printer
Balances and scales

Materials
Protective clothing
Handling bags
Stationery

Aim
The units should enable the individual to receive, store, request and reconcile materials (raw
and packaging work in process and finished products) as per standard operating procedure

Duration 120 hours

Assessment and Certification

In order to gain credits for this unit standard, a candidate must be assessed and demonstrate
competency in all the elements and performance criteria of this unit standard.

Assessment will be conducted by accredited assessors. The results of the assessment will be
submitted to ZIMEQA. A candidate can apply to ZIMEQA for documentary evidence of their
achievements.

81
 MINISTRY OF HIGHER AND TERTIARY EDUCATION, CODE

INNOVATION, SCIENCE AND TECHNOLOGY DEVELOPMENT

SKILLS PROFICIENCY SCHEDULE

INDUSTRY: FOOD INDUSTRY TRADE/OCCUPATION:FOOD SCIENCE LEVEL: NC

TECHNICAL ASSISTANT
DUTY A: IN PROCESS INSPECTION
Pre-requisites: O LEVEL Approval Date: Review Date:
TASK STEPS PROFICIENCY INDICATORS RELATED WORKPLACE
KNOWLEDGE ESSENTIAL SKILLS
A1: Verify machine  Identify the standard parameter  Standard parameter noted o Machine operation o Computer literacy
parameters  Take machine reading  Machine reading recorded o Food engineering
o Organizing
 Check conformance of machine  Machine reading compared with the o Sensory evaluation
standard o Statistics o Communication
o Standard
TASK STEPS PROFICIENCY INDICATORS o Analytical
Operation
A2: Standardize  Identify equipment to be  The equipment to be standardized procedures o Problem solving
equipment standardized  Standard parameters noted o HACCP
 Identify standard parameter o Supervision
 Equipment reading recorded o Food processing
 Measure the parameter  Equipment reading compared to o Planning
 Check conformance of equipment standard
TASK STEPS PROFICIENCY INDICATORS
A 3: Check product  Identify product specifications  Standard product specifications
quality  Check every production step as per noted
SOP  Product quality recorded for every
 Check conformance of final process step
product  Product quality result compared with
the standard product specifications.
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

TOOLS AND EQUIPMENT NECESSARY TO COMPLETE THIS DUTY:

Computer Ph meters Measuring laboratory glassware Thermometer

Printer Vernier calipers Micrometer screw gauge Ruler (mm)
Personnel Protective Equipment Microscope Sterilizers Incubator
Digital balances Barometers ComparatorS Water bath
Burners Petri dishes Loops Muffle furnace
Ovens Magnifying glass Cuvettes Spatula
Shakers Spectophoto meter Grinders Sampling bottles
Pipette filer Stomachers Refrigerators Fume cupboard
Wire gauge Dispensers Forceps Fitters
Pistle and marton Leak testers Tongs Vortex mixers
Solvent extractor Washing bottles Safety cabinets Crucibles
Chromatography apparatus Test tube rake Water distillers Expert gauges
Cooler box Turbidity tester Gas tank Moisture analyser Colon counters
Refractometer Droppers Sampling probe Water hardness tester
Hydrometer Lactometer Hot plate Magnetic stand
Degasser Manuals and standards Viscometer Consistometer
NIR MACHINES
\

MATERIALS
Stationery Reagents Lighter Media (microbiological)
Reagents Sterilisng spirit Test strips Sanitizers
Paper towel Mutton cloth Disposal bags Detergents
Sterile cotton wool

HEALTH, SAFETY AND ENVIRONMENTAL ISSUES RELATED TO THIS DUTY:

PPE
Good Laboratory Practice
Good Manufacturing Practice
First aid

83
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

Occupational health and safety practices

SPECIFIC WORKER TRAITS REQUIRED TO COMPLETE THIS DUTY:
Safety conscious
Confidentiality
Team player
Sober minded
Assertive
Punctuality
Self-motivated

84
 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

MINISTRY OF HIGHER AND TERTIARY EDUCATION, CODE

INNOVATION, SCIENCE AND TECHNOLOGY DEVELOPMENT

SKILLS PROFICIENCY SCHEDULE
INDUSTRY: FOOD INDUSTRY TRADE/OCCUPATION: FOOD SCIENCE LEVEL:
TECHNICAL ASSISTANT NC
DUTY B: FOOD ANALYSIS
Pre-requisites: O LEVEL Approval Date: Review Date:

TASK STEPS PROFICIENCY INDICATORS RELATED WORKPLACE

KNOWLEDGE ESSENTIAL
SKILLS
B1: PERFORM  Identify material  Material to be sampled noted o Sampling o Computer
SAMPLING  Identify lot size  Lot size noted techniques
literacy
 Select sampling method  Sampling method identified o Computer literacy
 Collect sample  Sample information recorded o Reagent o Organizing
 Label sample  Sample labeled according to SOP preparation
o Communicatio
B2: PREPARE  Identify method of sample preparation  Method of sample preparation o Food engineering
SAMPLE  Measure required sample identified o Statistics n
 Set the sample to specified conditions o Food processing
 Sample measurements recorded o Analytical
o Sensory evaluation
B 3:TEST  Identify method of analyses  Method of analysis identified o Problem
SAMPLE  Perform the appropriate test  Test carried out according to
 Records results SOP solving
 Results recorded o Supervision
 Results interpreted according to
SOP. o Planning

85
 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

TASK STEPS PROFICIENCY INDICATORS

B 4: MONITOR  Identify method of sampling  Sampling method selected
RETENTION  Label retention sample  Retention samples labelled
SAMPLES  Identify appropriate storage according to SOP
conditions  Storage conditions noted
 Perform routine inspection  Inspection checklist completed

TOOLS AND EQUIPMENT NECESSARY TO COMPLETE THIS DUTY:

Computer Ph meters Measuring laboratory glassware Thermometer

Printer Vernier calipers Micrometer screw gauge Ruler (mm)
Personnel Protective Equipment Microscope Sterilizers Incubator
Digital balances Barometers ComparatorS Water bath
Burners Petri dishes Loops Muffle furnace
Ovens Magnifying glass Cuvettes Spatula
Shakers Spectophoto meter Grinders Sampling bottles
Pipette filer Stomachers Refrigerators Fume cupboard
Wire gauge Dispensers Forceps Fitters
Pistle and marton Leak testers Tongs Vortex mixers
Solvent extractor Washing bottles Safety cabinets Crucibles
Chromatography apparatus Test tube rake Water distillers Expert gauges
Cooler box Turbidity tester Gas tank Moisture analyser Colon counters
Refractometer Droppers Sampling probe Water hardness tester
Hydrometer Lactometer Hot plate Magnetic stand
Degasser Manuals and standards Viscometer Consistometer
NIR Machines

86
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

MATERIALS
Stationery Reagents Lighter Media (microbiological)
Reagents Sterilisng spirit Test strips Sanitizers
Paper towel Mutton cloth Disposal bags Detergents
Sterile cotton wool

HEALTH, SAFETY AND ENVIRONMENTAL ISSUES RELATED TO THIS DUTY:

PPE
Good Laboratory Practice
Good Manufacturing Practice
First aid
Occupational health and safety practices

SPECIFIC WORKER TRAITS REQUIRED TO COMPLETE THIS DUTY:

Safety conscious
Confidentiality
Team player
Sober minded
Assertive
Punctuality
Self-motivated

87
 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

MINISTRY OF HIGHER AND TERTIARY EDUCATION, CODE

INNOVATION, SCIENCE AND TECHNOLOGY DEVELOPMENT

SKILLS PROFICIENCY SCHEDULE
INDUSTRY: FOOD INDUSTRY TRADE/OCCUPATION: FOOD SCIENCE LEVEL: NC
TECHNICAL ASSISTANT
DUTY C: MONITOR GOOD MANUFACTURING PRACTICES
Pre-requisites: O LEVEL Approval Date: Review Date:

TASK STEPS PROFICIENCY INDICATORS RELATED WORKPLACE

KNOWLEDGE ESSENTIAL
SKILLS
C1: INSPECT  Check hygiene status of delivery truck Delivery truck inspection o Good o Computer
INCOMING RAW  Check compliance of raw materials to checklist documented manufacturing
literacy
MATERIALS hygiene standards Raw material hygiene checklist practice
 Verify conformance of raw materials to completed o Basic machine o Communicatio
standard specifications Supplier Certificate of Analysis maintenance
n
verified. o HACCP
TASK STEPS PROFICIENCY INDICATORS o Statistics o Problem
C2: MONITOR  Identify good personnel hygiene  Good personnel hygiene o Food Hygiene
solving
PERSONNEL guidelines/procedure practices identified
HYGIENE  Perform physical inspection of factory  Physical inspection checklist o Planning
personnel completed o Organizing
 Perform hygiene swabs  Hygiene swabs results recorded
 Check personnel behavior towards  Personnel behavior towards o Analytical
hygiene hygiene noted


88
 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

C 3: MONITOR  Identify areas to be inspected  Areas to be inspected identified

FACTORY  Identify standard sanitation levels  Sanitation levels identified
HYGIENE  Check equipments and surfaces  Factory hygiene checklist
 Check walls, floors and windows completed
 Check adherence to clean as you go
systems
C 4: MONITOR  Identify areas to be cleaned  Areas to be cleaned identified
LABORATORY  Identify cleaning materials to be used  Cleaning materials identified
HYGIENE  Perform cleaning as per SOP  Cleaning checklist completed
 Identify laboratory hygiene conditions  Verification report compiled
C 5: CONDUCT  Identify infested and damaged areas  Infested and damaged areas are
PEST CONTROL  Perform corrective action listed
 Perfom corrective action  Corrective action recorded
 Perform routine inspection  Inspection Checklist completed

Tools and equipment

Computer Ruler (mm) Barometers Burners
Printer Magnifying glass Sterilizers Petri dishes
PPE Loops Water bath Ovens
Digital balances Muffle furnace Fume cupboard Incubator
pH meters Spatula Spectrophotometer Comparators
Thermometers Sampling bottles Cuvettes Microscope
Vernier calipers Shakers Pipetting tools Stomachers
Micrometer screw gauge Grinders Dispensers Refrigerators
Measuring laboratory glassware Washing bottles Leak testers Forceps
Tongs Safety cabinets Wire gauge Pestle and motor
Fitters Crucibles Vortex mixers Chromatography apparatus
Solvent extractor Test tube rake Water distillers Expert gauges
Refractometer Cooler box Gas tank Water hardness tester
Turbidity tester Droppers Hydrometer Lactometer
Hot plate Viscometer Manuals and standards Degasser
Magnetic stand Consistometer Moisture analyser Colon counters

89
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

Sampling probe Swab Sticks

Materials
Stationery Mutton cloth Test strips Media (microbiological)
Reagents Sterilisng spirit Sanitizers Detergents
Paper towel Lighter Disposal bags Micropipette
Sterile cotton wool

HEALTH, SAFETY AND ENVIRONMENTAL ISSUES RELATED TO THIS DUTY:

PPE
Good Laboratory Practice
Good Manufacturing Practice
First aid
Occupational health and safety practices

SPECIFIC WORKER TRAITS REQUIRED TO COMPLETE THIS DUTY:

Safety conscious
Confidentiality
Team player
Sober minded
Assertive
Punctuality
Self-motivated

90
 NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

MINISTRY OF HIGHER AND TERTIARY EDUCATION, CODE

INNOVATION, SCIENCE AND TECHNOLOGY DEVELOPMENT

SKILLS PROFICIENCY SCHEDULE
INDUSTRY: FOOD TRADE/OCCUPATION: FOOD SCIENCE TECHNICAL LEVEL: NC
INDUSTRY ASSISTANT
DUTY D: INVENTORY MAINTENANCE
Prerequisites O LEVEL Approval Date: Review Date:

TASK STEPS PROFICIENCY INDICATORS RELATED WORKPLACE

KNOWLEDGE ESSENTIAL
SKILLS
D1: MONITOR  Identify raw materials and reagents  Raw materials and reagents noted o Stock management o Communicatio
STOCK LEVELS  Record issuance of materials and  Raw material and reagents records o Data capturing
n
OF RAW reagents updated o Record management
MATERIALS AND  Perform stock take  Stock take sheet completed o Product quality o Computer
REAGENTS  Compare stock take values against  o Statistics
literacy
reorder values o HACCP
D2: ORDER  Identify materials and reagents to be  Materials and reagents identified o Sensory evaluation o Analytical
MATERIALS AND ordered.  Requisition completed as per SOP o Organizing
REAGENTS  Identify procedure for requesting  Requisition submitted
materials and reagents
 Place an order/requisition
D 3: MONITOR  Identify materials or products in  Materials or products in stock noted
QUALITY OF stock  Inspection checklist completed
MATERIALS OR  Perform physical checks of materials  Qualitative analysis results
PRODUCTS IN /products in stock documented compared with the
STOCK  Perform qualitative analysis  Material or product results
 Check conformance to standard compared with the standard.

91
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

TOOLS AND EQUIPMENT NECESSARY TO COMPLETE THIS DUTY:

Computer Ph meters Measuring laboratory glassware Thermometer
Printer Vernier calipers Micrometer screw gauge Ruler (mm)
Personnel Protective Equipment Microscope Sterilizers Incubator
Balances and scales Barometers ComparatorS Water bath
Burners Petri dishes Loops Muffle furnace
Ovens Magnifying glass Cuvettes Spatula
Shakers Spectophoto meter Grinders Sampling bottles
Pipette filer Stomachers Refrigerators Fume cupboard
Wire gauge Dispensers Forceps Fitters
Pistle and marton Leak testers Tongs Vortex mixers
Solvent extractor Washing bottles Safety cabinets Crucibles
Chromatography apparatus Test tube rake Water distillers Expert gauges
Cooler box Turbidity tester Gas tank Moisture analyser Colon counters
Refractometer Droppers Sampling probe Water hardness tester
Hydrometer Lactometer Hot plate Magnetic stand
Degasser Manuals and standards Viscometer Consistometer
NIR MACHINES

MATERIALS
Stationery Reagents Lighter Media (microbiological)
Reagents Sterilisng spirit Test strips Sanitizers
Paper towel Mutton cloth Disposal bags Detergents
Sterile cotton wool

HEALTH, SAFETY AND ENVIRONMENTAL ISSUES RELATED TO THIS DUTY:

PPE
Good Laboratory Practice
Good Manufacturing Practice
First aid
Occupational health and safety practices

92
NATIONAL CERTIFICATE IN FOOD SCIENCE AND TECHNOLOGY - 335/19/TN/0

SPECIFIC WORKER TRAITS REQUIRED TO COMPLETE THIS DUTY:

Safety conscious
Confidentiality
Team player
Sober minded
Assertive
Punctuality
Self-motivated

93