EASTERN VISAYAS STATE UNIVERSITY

Burauen Campus
Burauen, Leyte

TLE FSM 335 FOOD PROCESSING, PACKAGING AND LEARNING

COURSE OUTLINE

I. Introduction to Food processing, packaging and learning

II. Principles of Food preservation
2.1 Principal and chemical properties of Food
2.2 Causes of food spoilage
2.3 Foodborne Illnesses
2.4 Methods of Preservation
2.5 Food additives
2.6 Food packaging
III. Preparation and preservation of Selected foods
3.1 Fruits
3.2 Vegetables
3.3 Meat
3.4 Fish
3.5 Shellfish
3.6 Sugar
IV. Planning and Preparation of menu items
4.1 Planning and preparing of ingredients for the menu item
4.2 Process
V. Occupational health and safety
5.1 Health hazard and occupational risk
5.2 Safety procedure in the kitchen

Prepared by:
Shana Mae G. Bendaňo
Subject Teacher