About Course
This course focuses on preservation techniques for farm produce, helping students build on knowledge from their previous year. It begins with a review before moving into the importance of preserving farm produce and exploring various methods used to extend the shelf life of agricultural products. Students will learn not only the methods but also the factors that can hinder successful preservation, such as poor storage conditions or pest infestations.
The course then dives deeper into the specific preservation techniques for different crop types: grains and cereals, roots and tubers, fruits, oil crops, and vegetables. By the end, students will understand how each type of produce requires tailored methods to maintain quality, prevent spoilage, and reduce post-harvest losses, ensuring food security and economic value.
Course Content
Introduction
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Scheme Of Work
01:00
Week 1: Review Of Primary 5 Scheme Of Work
Week 2: Preservation Of Farm Produce
Week 3: Methods Of Preserving Farm Produce
Week 4: Factors That May Hinder Preservation
Continuous Assessment 1
Week 5: Preservation Of Grains And Cereal Crops
Week 6: Preservation Of Roots And Tuber Crops
Continuous Assessment 2
Week 7: Preservation Of Fruits
Week 8: Preservation Of Oil Crops
Week 9: Preservation Of Vegetable
Revision and Closing Remarks
Examination
Student Ratings & Reviews
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