Department of Agricultural Training

Food Manufacturing Specialty

Short course of rehabilitation people with disabilities
Hearing

By
Mr. Nasr Abd ElRazek Elsayed .
First Food Processing leaner
Supervisours
Dr.Mustafa Abd Elhay Tawfik

Mr.Naser Abead El sedary

Agric. Training Expert

Head of Agric .Training Section

- April,2014

Specialty of Food Manufacturing Techniques

View of the section:
The aim of the training process, Department of Agricultural Training to create,
train and prepare the national workforce in various professional fields to become
the pillars of economic development and contribute to the food security of Oman.

Introduction to Food Manufacturing :

It is clear that the importance of food industry in the world and at the local level
as offer different qualities of production, as achieved by the process of poise to
view food throughout the year , Also possibility to export , circulation and
transported long distances without damage depending on the methods of
conservation used as well as to follow the technical and scientific means in the
treatment of these products.

Specialization Goals :
Graduation specialist in the field of professional food processing , has the ability
to compete with manpower in the afterlife field of food processing , as well as has
the ability to rely on self- open a project of its own to raise the standard of living
and the surrounding community service.

General Goals:
1- Development trainee's ability to open a project of its own, to increase the
income and the surrounding community service.
2- Development trainee's ability to love work and self-reliance and integration and
active participation in rural surrounding.
3- Giving the ability of trainee to adjust the quality of the food.
4- Graduation trained manpower with skilled and to competitive labor market.
5- Love work and patriotism through the courtesy of work and production.
6- Raise awareness of health and nutrition among members of society and good
conservation.

Specific objectives:
1- Giving the trainee the ability to use the devices and tools used in food
2

processing.
2- Giving the trainee the ability to know the raw materials required for the
manufacture of food.
3- The ability to give the trainee how to perform various laboratory tests
necessary for the detection of food quality.
4- Giving the trainee the ability to calculate the amounts of raw materials needed
for manufacturing.
5- Giving the trainee the ability to measure temperatures and how to use the
temperature gauges.
6- Giving the trainee the ability to estimate the use of weights and sizes needed
for manufacturing.
7- Giving the trainee skill necessary for the manufacture of various dairy products
.
8- Giving the trainee skill necessary for the manufacture of agricultural products .
9- Giving ability to give the trainee Baking and identify ways of storing and
grinding grain .
10- Giving the trainee the ability to save fish by salting.
11- The ability to give the trainee how to save food products .
12- Giving the trainee ability to identify the factors of corruption and
demonstration and how to avoid them and treat them.
13- Giving the trainee the ability to manufacture pickles.

Graduates Specialization Advantages :

1. Wisdom and discipline at work.
2. Ability to link the skills they have acquired with the environment work.
3. Evaluation ability to think and innovate and solve problems they face on the
job.
4. The efficiency in information technology and follow its progress.
5. Efficient modern professional in the area of specialization.
6. Ability to work as an actor with team and take over the leadership role.
7. Awareness of the value of personal qualities such as how reliable,
responsibility and dedication and devotion to work.

Temporal Distribution
3

36 weeks

Total 38 Lecuture 1368 Lecutures

per week

1026 hours

Subjects distribution of total time training process

Lecuture/
week

Number of
weeks

Total Lecutures

Total Hours

28

36

1008

756

Technology
(theoretical)

36

216

162

Information
Technology
(IT)
Sports

36

72

54

38

36
8

72

44

1368

Subjects / exercises
Practical exercises
(practical)

Field Training

Total

54
240
1266

Training Period from March, 2013 till May ,2014

( 11 Months + 2 Months as Field Training )

Specialization Courses :
1 - Introduction to Food industry :
Theoretical part: is the definition of industries science / Food and
4

Nutrition .
Practical part: Safety and Security / acquainted with the lab /
estimate ,size, weight and temperature .

2 - Introduction to dairy :
Theoretical part : Definition of milk and installed / cheating ways milk /
raw materials used in the dairy industry .
Practical part: laboratory tests for milk / dairy industry fermented
(Cream - yogurt ).

3 - Food Corruption :
Theoretical part : Definition of corruption and the division of food in
terms of suitability / manifestations of corruption and types .

Practical part: Apple industry Carrot James and of identify the forms
of corruption Food .

4 - General principles of Food preservation :

Theoretical part: conservation thermoplastic high / low temperature /
moisture content reduced / conservation with preservatives .
Practical part: freezing vegetables / FigsJames / drying vegetables
Industry / pickles / industrial syrup.

5 - Milk products (Cheese) :

Theoretical part : Definition of cheese / key steps to manufacture
cheese
Practical part: Soft cheese industry / Creem industry

6 - Fatty Products :
Theoretical part: cream - butter - ghee .
Practical part: Estemate of fat pescentages in the milk - making the
screening process to get the cream

Make the process of shaking to get butter - fermented cream industry

- practical training - margarine industry - practical training.

7 - Juices and Drinks :

Theoretical part: Extracting the juice - drink industry, natural and
synthetic - extract juice .
Practical part: orange juice or guava natural - natural strawberry
syrup industry - industrial industry rose syrup - fruit jelly industry
industrial practical training - industry Hibiscus extract Industry extract of other products Practical Training .

8 - Conservation Drying :
Theoretical part : Solar drying - industrial drying .
Practical part: Drying vegetables and onion drying - Practical Training
.

9 - Bread and pasta:

Theoretical part: types of pasta - Methods of mixing pasta - Steps
biscuit making soft and dry .
Practical part: making bread Municipal - baking industry Alsamun Cake industry types - types biscuit industry .

10 - Field Training:
Field training on job (8 weeks) to raising the skills and linking the
academic side to the environmental work.

Fields of work for Specialty Food Manufacturing Graduates

6

s.
r

Fields of work

1-

Dairy Plants technician.

2-

Laboratory Technician Dairy

Plants.

34-

Technician Plants Drinks and

juices.
Art Factories Sauce.

5-

Technician Bakeries.

6-

Food and art observer private

and government hospitals.

7-

Food and art observer

municipalities.

8-

Initiate special projects.

9-

Participation in training
members of the community.

proficient skills
Skill in the manufacture of yogurt - cheese
industry - industry pasteurized milk and
fortified - brick industry and yogurt Conduct laboratory tests on the milk - how to
detect adulteration of milk - quality control of
products
Skill in the manufacture of natural juice - the
beverage industry natural and industrial Lab technician to adjust the quality - technical
mixtures and estimate the quantities of raw
materials prescribed - Follow-up production
line
Skill in the baking industry and municipal biscuits and cakes - confectionery industry an observer on the production line
Monitoring the preparation and processing of
the diets of nurse - the receipt of raw
materials contained kitchen and find out the
extent of compliance with the conditions of
health
Monitor Food Shops and Restaurants to see
the special quality of food and hygiene and
follow the terms of storage products .
Work in the laboratory to detect the general
appearance of the food contained
examination.
Initiate special projects of individuals and to
contribute to society, such as pickles industry
- industry Jams Baking.
Ability to participate work shop for food
processing in order to increase awareness
and help to open small projects that serve the
nation.