MICRO-CREDENTIAL IN PRODUCTION OF ORGANIC YOGURT

About this Module

  • students enrolled
  • Approx. 20 hours to complete

What you will learn

The subject on production of organic yogurt will provide the student with an intermediate level of dairy microorganisms, production, processes, nutritional concept and experience which they require to equip themselves for development or production of organic yogurt.

What skills you will gain

1. Understand the concept of organic yogurt. 2. Undertand the roles of microorganism in yogurt production. 3. Ability to create, modify and manipulate factors in yogurt production.

Total contents and assessments

A total of 8 Online Activities: 6 Online lectures; 1 Gamifications; 1 Content Feedback 1 Video yogurt production 1 Final Assessment 1 Test 3 Assignments 3 Types of Assessments

Module Details

CLUSTER : Lifelong Learning ( LL )
MODE/DURATION : Flexible
LENGTH : 8 days
EFFORT : 1
LEVEL : Beginner
LANGUAGE : English
CERTIFICATE : Yes
CPD POINT : 0
PRICE : Free

Associated Course (s) :
No Course

Join this module

 Syllabus

1.1 History of Yogurt

2.1 Nutritions
2.2 Healthy Drinks
2.3 Skin Care
2.4 Promoting Gut Normal Flora

3.1 Bacteria

4.1 Milk
4.2 Bacteria
4.3 Others

5.1 Microbial Contamination
5.2 Temperature
5.3 Time (Incubation)
5.4 Energy Source

6.1 Fresh Fruit
6.2 Staple Food Combination
6.3 Milk Shake
6.4 Fermented Fruit / Pickle

Our Instructor

CHM. NOR AMIN BIN HASSAN

 Course Instructor
UiTM Kampus Bertam 4.3 (average sufo) instructor rating 13 course(s)

MOHD IKHMAL HANIF BIN ABDUL KHALID

 Course Instructor
UiTM Kampus Bertam 4.3 (average sufo) instructor rating 26 course(s)

MUHAMMAD IQBAL BIN SHAHARUDIN

 Course Instructor
UiTM Kampus Bertam 4.3 (average sufo) instructor rating 18 course(s)

DR. NOOR HAZARINA BINTI NORDIN

 Course Instructor
UiTM Kampus Bertam 4.3 (average sufo) instructor rating 26 course(s)
Developed by
Universiti Teknologi MARA (UiTM)