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MODULE INFO PAGE

MODULE NAME Necessary Qualifications For The Food To Be Dried
MODULE DURATION: 6 study hours

MODULE AIM: Recognizes the required qualities of food to be dried prior to dehydration
process and performs what to do in accordance with these qualifications.

PREREQUISITE: There is no prerequisite for this module.
LEARNING ACHIEVEMENTS OF MODULE:

A. Necessary qualifications for the food to be dried.

ACHIEVEMENT PERFORMANCE INDEX

1. Recognizes necessary qualifications for the food to be dried.
INFORMATION for dried food production.
2. Recognizes that being unscathed is one of the required qualities

3 Recognizes that ripeness is one of the required qualities for

dried food production.
A 4. Explains necessary qualifications for the food.

1. Distinguishes the necessary qualifications for the food to be
dried.
SKILLS 2. Distinguishes unscathed and ripe food.

3. Is able to grade food.
4. Specifies required qualities for food dehydration.

REMARKS ON PRACTICE

1. Each student shall be ensured to have practise.

2. All possible measures shall be taken for risks and hazards related to occupational health and
safety.

3. This module shall include highlighting activities such as self-audit, personal hygiene, self-

responsibility, interoperability and relevant value, manner behaviors during processes.
ASSESSMENT AND EVALUATION:

At the end of the education period, individual’s achievement level of module based learning is
detected. Individual’s module success is determined by considering the rate of success of

learning outcome. Success in learning achievements is evaluated holistically for the
determination of success. Proper assessment and evaluation tools shall be selected for the

assessment and evaluation activities in accordance with learning achievements. Evaluation

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