• SCHOOL OF CHOICE

     

    Welcome to the Department of Health and Applied Sciences, School of Choice.
     
    The department offers a variety of courses designed to equip learners with practical skills, knowledge, and attitudes required in the health and applied sciences sector. These courses cover key areas such as nutrition and dietetics, food science and technology, public health, community health, medical laboratory sciences, and environmental health.
     
    Our training emphasizes both theoretical understanding and hands-on practical experience, ensuring that learners are well prepared for careers in hospitals, clinics, research institutions, food industries, public health organizations, and other service sectors.
     
    Through our Moodle platform, learners will access learning materials, participate in discussions, complete assignments, and take quizzes that support flexible and effective learning.
     
    We encourage all learners to:
    - Actively participate in all learning activities  
    - Complete tasks and assessments on time  
    - Maintain professionalism and discipline  
    - Uphold hygiene, safety, and ethical standards at all times  
     
    The Department of Health and Applied Sciences is committed to producing competent, skilled, and industry-ready graduates who meet global professional standards.
     
    We warmly welcome you to the School of Choice and wish you success in your learning journey.
     
     

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Available courses

PERFORM FOOD PROCESSING QUALITY ASSURANCE

This unit equips the trainee with knowledge and practical skills required to ensure that food processing activities meet required quality standards throughout the production chain. It covers quality assurance principles, quality control procedures, inspection techniques, documentation, and compliance with food safety and industry regulations.

The trainee will learn how to monitor production processes, identify deviations from quality standards, apply corrective actions, and ensure that finished food products meet specified safety, hygiene, and customer requirements. Emphasis is placed on Good Manufacturing Practices (GMP), Hazard Analysis and Critical Control Points (HACCP), and quality documentation systems used in food processing plants.

By the end of the unit, the trainee will be able to implement effective quality assurance practices that ensure consistency, safety, and compliance in food production processes.

MAINTAIN FOOD PLANT HYGIENE

This unit equips the trainee with the knowledge and practical skills required to maintain high standards of hygiene in food processing plants. It covers the principles of food safety, sources of contamination, and hygienic practices necessary to ensure food products are safe for consumption. The unit also focuses on cleaning and sanitizing procedures for equipment, utensils, work surfaces, and production areas in compliance with industry regulations and standards.

The trainee will learn how to identify potential hygiene risks within a food plant environment and apply appropriate control measures to prevent contamination by physical, chemical, and biological hazards. Emphasis is placed on personal hygiene, waste management, pest control, and proper handling of cleaning agents and disinfectants.

By the end of the unit, the trainee will be able to implement effective hygiene practices that promote food safety, maintain plant cleanliness, and comply with occupational health and safety regulations within food processing environments.

Food Processing and Preservation

This course introduces the principles and practices of food processing and preservation used to extend shelf life, ensure food safety and maintain nutritional and sensory quality. Trainees will explore traditional and modern preservation methods such as drying, refrigeration, freezing, fermentation, canning, pasteurization and the use of chemical preservatives. The course also covers basic food microbiology, spoilage mechanisms, quality control, packaging and regulatory standards in the food industry. Through theoretical concepts and practical applications, trainees will develop an understanding of how raw agricultural products are transformed into safe, stable and value-added food products.