Food Microbiology And Parasitology 6s1a50

08.1.0

FOOD MICROBIOLOGY AND PARASITOLOGY

08.1.1

Introduction This module unit is intended to equip the trainee with relevant knowledge about the existence, classification and role of micro-organisms in food and public health. In addition, the trainee will be equipped with knowledge and practical skills in handling, analyzing and enumerating food microorganisms in the laboratory situations and food processing. The module unit aims at imparting the trainee with skills for carrying out sampling and practical skills in isolation, enumeration, identification and control of microorganisms associated with foods. It brings awareness to the trainee about the existence of food poisoning micro organisms and respective food borne diseases. The trainee is equipped with knowledge and skills in preventing food borne diseases in every day life and laboratory situations

08.1.2

General Objectives By the end of the unit, the trainee should be able to: a) understand the role and significance of microorganisms b) perform microbiological assessment procedures c) evaluate the existence of microorganisms carry out sampling of food materials apply microbiological principles on assessment of food microorganisms comprehend the control of microorganisms in food understand the action of micro organism on different components of food demonstrate specific types of microbial spoilage promote food infection and intoxications preventive measures. comprehend zoonotic diseases and control measures

d) e) f) g) h) i) j)

08.1.08.1.14 Module Unit Summary and Time Allocation Code 08.1.01

08.1.02

08.1.03

Sub-Module Units Introduction to Food Microbiology and Parasitology

Role and significance of microorganisms

Cell and Structure of Microorganism

Content • Definition of • Background of microbiology • General importance of microbiology • Significance of microorganisms • Role of microorganisms in the environment and human activities.

T

P

Total

2

2

4

2

2

4

•

2

2

4

Bacteria -Prokaryotic cell -Eukaryotic cell • Fungi -mould

08.1.04

08.1.05

08.1.06

08.1.07

08.1.08

08.1.0 9

08.1.1 0

Growth of Microorganisms

Microscopy

Laboratory Equipment and Sterilization

Staining

Culturing

Food sampling

Concept of Indicator Organisms

-yeast • Viruses • Factors affecting the growth of microorganisms • Reproduction in microorganisms • Microbial growth curves • Cultivation methods • General structure of microscope • Types of microscope • Use, care and maintenance of microscope • Basic laboratory equipments and materials • Sterilization methods • Definition of • Types of dyes • Staining techniques • Definition of • Types of culture media • Preparation of culture media • Isolation of microorganisms • Introduction • Sampling methods • Surface sampling techniques • Indicator of quality • Indicator of safety • Coliforms • Faecal

4

2

6

2

4

6

2

2

4

2

4

6

2

4

6

6

6

12

4

8

12

coliforms

08.1.1 1

08.1.12

08.1.13

08.1.14

Control of Microorganisms in Food

Food Spoilage

Food Infection

Food Intoxication

• Heat treatment • Low temperature treatment • Reduction of water activity • Chemical agents • Irradiation • Meanin g of • Spoilag e microorganism in various foods • Microbi al action on • Specific of Microbial Spoilage • Definiti on of • Specific food infections and prevention • Typhoi d • Paratyp hoid • Salmon ellosis • Shigell osis • Vibrios is • Yersini a • Cholera • Definiti on of • Specific food intoxications • Botulis m • Bacereu s cereus • Ciostrio

8

6

14

4

2

6

6

2

8

6

2

8

08.1.15

08.1.16

Food Intoxication by Moulds

um • Perfrige ns • Staphyl ococcal food poisoning • Definiti on of • Specific aflaloxicosis • food borne intoxication by moulds • Prevent ative measures against food borne intoxication by moulds

08.1.18

Total

2

6

Zoonotic Diseases • • osis

08.1.17

4

Parasites

Emerging Issues and Trends

Anthrax Brucell

Protozoa. Helminths Tapeworms, pinworms, and roundworms •Emerging issues and trends •Challenges posed by emerging issues and trends •Ways of managing challenges posed by emerging issues and trends

2

8

2

2

10

08.1.01T INTRODUCTION TO FOOD MICROBIOLOGY AND PARASITOLOGY

Content 08.1.01P2 Application of microbiology

Theory 08.1.01T

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) define applied in microbiology b) outline the background of microbiology c) explain the general importance of microbiology

-

Suggested Teaching/Learning Activities Discussion Demonstration Lecture Practical work Suggested Teaching/Learning Resources

Sample of Live microorganism fermented food samples Text books diagrams -

08.1.01 C

Competence The trainee should have the ability to apply the acquired skills of microbiology in food industry and public health

Content Definition of Microbiology Microorganisms 08.1.01T2 Background of microbiology 08.1.01T08.1.14 Importance of microbiology 08.1.01T1

-

08.1.02

Suggested Evaluation Methods Written tests Assignments Oral tests ROLE AND SIGNIFICANCE OF MICROORGANISMS Theory

Practice 08.1.02T0 08.1.01P0

Specific Objectives By the end of the submodule unit, the trainee should be able to apply microbiology in processing foods

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) explain the significance of microorganisms

b) discuss the role of microorganisms to the environment and human activities 08.1.02 C

Competence The trainee should have the ability to: i) Identify the significance of microorganisms to the environment and human activities ii) Apply microorganisms in the food industry

Content Significance of microorganisms Food production and preservation through fermentation Source of food Source of pure enzymes Production of antibiotics Production of single cell protein Decomposition of matter Food spoilage Food poisoning and food borne diseases Pest control Purification of air 08.1.02T2 Role of microorganisms to environment and human activities Environment  Decomposition of death organic matter  Recycling of elements/nutrients around the food chain  Pest control  Purification of air

Human activities  Food production through fermentation  Food borne diseases  Food spoilage  Energy production  As food  Production of antibiotics -

08.1.02P0

08.1.02T1

08.1.02P1

Practice Specific Objectives By the end of the submodule unit, the trainee should be able to apply microorganisms to environment and food processing Content application of microorganisms to the environment and human activities

-

Suggested Teaching/Learning Resources Text books Diagrams

-

Suggested Teaching/Learning Activities Practical work Field trips Demonstrations Discussions presentations

Suggested Evaluation Methods examinations at the end of the module

-

08.1.03

test oral test assignments CELL AND STRUCTURE OF MICROORGANISM Theory

08.1.03T0

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) describe prokaryotic cells and eukaryotic cells b) explain the structures of prokaryotic and eukaryotic cells c) describe the structure of fungi d) discuss the structure of viruses 08.1.03 C Competence The trainee should have the ability to: i) Identify prokaryotic cells and eukaryotic cells ii) Differentiate the bacteria, fungi and viruses Content 08.1.03T1 prokaryotic cells and eukaryotic cells Prokaryotic cells Eukaryotic cells Table of comparison 08.1.03T2 Structures of prokaryotic and eukaryotic cells 08.1.03T08.1.14 Structures of fungi Yeast Mould 08.1.03T4 Structures of viruses

Practice Specific Objectives By the end of the submodule unit, the trainee should be able to: a) draw a cross-section of procaryotic cell, yeast, mould and viruses b) label the different structures of bacterial cells, fungi and viruses

08.1.03P0

08.1.03P1 08.1.03P2

Content Cross-section of procaryotic cell, yeast, mould and viruses Structures of procaryotic cell, yeast mould and viruses

-

Suggested Teaching/Learning Resources text books diagrams photographs internet

-

Suggested Teaching/Learning Activities Discussions Demonstrations Lecture Project work

-

Suggested Evaluation Methods Examination at end of

module -

Tests Practical assignment

08.1.04

GROWTH OF MICROORGANISMS Theory

08.1.04T0

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) describe factors affecting the growth of microorganisms Intrinsic parameters Extrinsic parameters b) describe reproduction in microorganisms c) explain microbial growth curves d) discuss cultivation methods of microorganisms

08.1.04 C

Competence The trainee should have the ability to: i) Culture microorganisms ii) Differentiate the bacteria, fungi and viruses

Content Factors affecting the growth of microorganisms Intrinsic parameters Extrinsic parameters 08.1.04T2 Reproduction in microorganisms 08.1.04T08.1.14 Microbial growth curves 08.1.04T4 Cultivation methods 08.1.04T1

-

Suggested Teaching/Learning Resources Text books Diagrams Microorganisms manual Internet

-

Suggested Teaching/Learning Activities Discussions Demonstrations Lecture Project work

-

Suggested Evaluation Methods Examination at end of

module Tests Practical assignment

-

08.1.05

MICROSCOPY Theory

08.1.05T0

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) identify various parts of a modern light microscope b) describe the use, care and maintenance of microscope c) describe different types of microscopes

08.1.05 C

Competence The trainee should have the ability to: i) identify parts of a microscope

use, care and maintain a microscope ii)

08.1.05T1 -

Content Parts of a modern light microscope Ocular Nose piece Objectives Stage focussing knob Condenser

Diaphragm Arm Light source 08.1.05T2 Use, care and maintenance of microscope Focussing using different objectives Preparing a smear Microscope cleaning Cleaning objective lens Cleaning high power objective 08.1.05T08.1.14 Types of microscopes Light microscopes Bright field microscopes Dark field microscopes Phase contrast microscopes Fluorescence microscopes Electron microscopes

b) use , care and maintain a microscopes 08.1.05P1 08.1.05P2

Prepare smears Focussing using different magnifying objectives -

-

Practice Specific Objectives By the end of the submodule unit, the trainee should be able to: a) identify parts of a microscope

08.1.05P0

Content Parts of a microscope Care and maintain a microscopes

-

Suggested Teaching/Learning Activities Discussion Demonstration Lecture Practical work Suggested Teaching/Learning Resources

Sample of live microorganism fermented food samples Text books diagrams -

-

08.1.06

Suggested Evaluation Methods Written tests Assignments Oral tests LABORATORY EQUIPMENT AND STERILIZATION Theory

08.1.06T0

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) identify basic apparatus used in microbiological work b) describe methods used for sterilization of different laboratory equipments

08.1.06 C

Competence The trainee should have the ability to: i) Identify basic apparatus used in microbiological work ii) Sterilize different laboratory equipments

Content Basic apparatus Petri dishes Microscope slides Inoculation loop Pipette Autoclave Incubators Oven Glass rods Spreader Flasks 08.1.06T2 Sterilization methods Sterilization in absence of moisture Sterilization in presence of moisture Disinfection Irradiation Food preservation 08.1.06T1

08.1.06P0

Practice Specific Objectives

By the end of the submodule unit, the trainee should be able to: a) identify basic microbiology laboratory apparatus b) carry out sterilization of different apparatus in the laboratory 08.1.06P1 08.1.06P2 -

  -

-

Content Identifying basic microbiology laboratory apparatus Sterilization Dry heat Flaming wire loop Flaming glass spreader Wet heat sterilization Autoclaving Tyderllization Suggested Teaching/Learning Activities Discussion Demonstration Lecture Practical work Suggested

Teaching/Learning Resources Sample of Live microorganisms fermented food samples Text books diagrams

-

Suggested Evaluation Methods Written tests Assignments Oral tests

08.1.07

STAINING Theory Theory

08.1.07T0

Specific Objectives By the end of the submodule unit, the trainee should be able to: explain the importance

a) of staining b) identify types of dyes c) explain how dyes work d) describe different staining procedures 08.1.07 C

Competence The trainee should have the ability to: i) Identify staining dyes ii) Use dyes to stain specimen

Content Importance of staining Types of dyes Positive staining dyes Negative staining dyes 08.1.07T08.1.14 working of dyes 08.1.07T4 Staining procedures Gram stain procedures Acid fast staining Endospore staining Flagella staining Capsule staining Preparation of smear 08.1.07T1 08.1.07T2

08.1.07P0

Practice Specific Objectives

By the end of the submodule unit, the trainee should be able to: a) prepare a microscopic slide smear b) carry out different staining procedures 08.1.07P1 08.1.07P2 -

Content Preparation of smear Staining procedures Positive and negative

staining

-

Suggested Teaching/Learning Activities Discussion Demonstration Lecture Practical work

-

Suggested Teaching/Learning Resources Text books Basic equipments diagrams

-

Suggested Evaluation Methods Written tests Assignments Oral tests

08.1.08

CULTURING Theory

08.1.08T0

a)

Specific Objectives By the end of the submodule unit, the trainee should be able to: define the basic

b) identify the different types of culture media c) explain composition of culture media d) describe culturing and incubation methods e) explain methods of isolation of microorganisms to pure culture 08.1.08 C i)

ii)

08.1.08T1 -

Competence The trainee should have the ability to: Prepare culture media for culturation of different microorganisms Isolate microorganisms to pure culture Content Definition basic Culture media Colony forming unit

(CFM) Isolation Types of culture media General purpose media Selective media Differential media Enrichment media 08.1.08T08.1.14 Composition of culture media Carbon source Nitrogen source Dye Vitamin source in specific media Agar Water In organic ions -

08.1.08T2

08.1.08T4 -

    -

  

   08.1. 08T5 -

Culturing and incubation methods Culturing methods Pour plate method Spread plate method Streaking method Stabbing method Incubation methods Aerobic Anaerobic Microaerophillic CO2 Temperature Humidity Methods of isolation of microorganisms to pure culture Streak plate Absolute dilution technique Pour plate

Practice Specific Objectives By the end of the submodule unit, the trainee should be able to: a) identify the different components of culture media b) prepare culture media c) isolate microorganisms to pure culture

08.1.08P0

08.1.08P1 -

Content Components of culture media Carbon source Nitrogen source Dye Vitamin source in specific media Agar Water

In organic media Preparation of culture media General purpose media Selective media Enrichment media 08.1.08P08.1.14 Isolation of microorganisms Streak plating Absolute dilution technique Pour plate technique -

08.1.09

FOOD SAMPLING

08.1.08P2

-

Suggested Teaching/Learning Activities Discussion Demonstration Lecture Practical work

Suggested Teaching/Learning Resources Sample of Live microorganism fermented food samples Text books Diagrams Media

-

Suggested Evaluation Methods Written tests Assignments Oral tests

Theory 08.1.09T

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) explain the necessity of food sampling b) carry out sampling of liquid and solid food materials c) describe surface sampling techniques

08.1.09 C

Competence The trainee should have the ability to: i) Sample liquid and solid food materials ii) Apply surface sampling techniques

Content Necessity of food sampling 08.1.09T2 Sampling Liquid sampling Solid food materials sampling 08.1.09T08.1.14 Surface sampling techniques Surface slices Rinses and washes Swabs Adhesive tapes Agar sausage Impression plates slide 08.1.09T1

08.1.09P0

Practice Specific Objectives

By the end of the submodule unit, the trainee should be able to: a) Carry out sampling of liquids and solid food materials b) Use surface sampling techniques

a) implement microbiological specifications b) follow microbiological guidelines Content Microbiological standards 22.2.02P2 Microbiological specifications 22.2.02P08.1.14 22.2.02P1

Content 08.1.09P1 Sampling of liquids and solid food materials Liquid sampling Solid sampling 08.1.09P2 Surface sampling techniques Surface slices Rinses and wastes Swabs Adhesive tapes Agar sausage Impression plates slide

-

Suggested Teaching/Learning Resources Training manuals White board LCD Projector Computer

-

Suggested Teaching/Learning Activities Discussions Tutorials Demonstrations

-

Suggested Evaluation Methods Course work Continuous assessment

tests

Microbiological guidelines

-

Suggested Teaching/Learning Resources Textbooks Journals Standard tables Charts Training manuals

-

Suggested Teaching/Learning Activities Group discussions Illustrations

-

Suggested Evaluation Methods Tests Questions and answers

08.1.10

08.1.10T0

CONCEPT OF INDICATOR ORGANISMS Theory Specific Objectives

By the end of the submodule unit, the trainee should be able to: a) explain the concept of using organisms as indicators of quality and safety b) carry out microbiological assessment of total coliforms Competence The trainee should have the ability to: i) Relate coliforms to food quality and safety ii) Carry out sampling, preventive tests, confirmatory tests and completed tests for coliforms

b) examine for faecal coliforms 08.1.10P1 08.1.10P2 -

08.1.10 C

Content Using organisms as indicators of quality and safety Indicators of quality Safety of quality 08.1.10T2 Microbiological examination for coliforms Sampling Preventive tests Confirmatory tests Completed tests Microbial examination for faecal streptococci 08.1.10T1

08.1.10P0

a) coliforms

Practice Specific Objectives By the end of the submodule unit, the trainee should be able to: assess for total

Content Assessing for total coliforms Examining for faecal coliforms Streptococci

-

Suggested Teaching/Learning Resources Textbooks Practical manuals Media

-

Suggested Teaching/Learning Activities Assignments Discursions Lecture

-

Suggested Evaluation Methods Tests Question and answers

08.1.11

CONTROL OF MICROORGANISMS IN FOOD Theory

08.1.11T0

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) describe heat treatment for control of microorganisms in food

b) explain low heat treatment c) describe water reduction activity d) describe the use of chemical agents in control of microorganisms e) explain irradiation of microorganisms 08.1.11C

Competence The trainee should have the ability to control microorganisms in food using various methods

Content Heat treatment Pasteurization Sterilization 08.1.11T2 Low temperature treatment Chilling Freezing 08.1.11T08.1.14 Effects of reduction of water activity Bacteria Moulds Yeasts 08.1.11T4 Chemical agents and food preservatives Acids and their effects Antibiotics Detergents Disinfectants Food preservatives 08.1.11T4 Use of irradiation Ionising radiation 08.1.11T1

08.1.11P0

Practice Specific Objectives

By the end of the submodule unit, the trainee should be able to: carry out pasteurization

a) of foods b) apply sterilization of foods c) use low temperature to control d) promote use of chemical agents in food preservatives to control microorganisms in food

Content 08.1.11P1 Pasteurization 08.1.11P2 Sterilization 08.1.11P08.1.14 Temperature to control 08.1.11P4 Chemical agents in food preservatives

-

Suggested Teaching/Learning Resources Training manual Text books Computer White board

-

Suggested Teaching/Learning Activities Discussions Tutorials Lecture

-

Suggested Evaluation Methods Course work Continuous

08.1. 12

FOOD SPOILAGE

- Colour defects - Slimliness

Theory 08.1.12T0

Specific Objectives By the end of the submodule unit, the trainee should be able to: a) define b) describe the spoilage microorganisms in different types of foods c) explain the action of micro organisms in different components of food. d) describe specific microbial spoilage

Content 08.1.12T1 Definition of 08.1.12T2 Spoilage microorganisms in different types of foods Carbohydrates Proteins Lipids 08.1.12T08.1.14 Action of micro organisms in different components of food 08.1.12T4 Specific microbial spoilage Organoleptic - Bitterness - Putrescence - Alkalinization - Lipolytic - Pectinolysis - Souring - Ropiness - Fecal odour - Loss of flavour

Practice Specific Objectives By the end of the submodule unit, the trainee should be able to: a) demonstrate microbial action on carbohydrates, proteins and lipids b) identify types of microbial spoilage

08.1.12P0

Suggested Teaching/Learning Resources - Written project - Hand outs. Suggested Teaching/Learning Activities - Tutorials, discussions, demonstrations, field visits. Suggested Evaluation Methods - Course work - Continuous assessment tests

08.1.13

FOOD INFECTIONS Theory

08.1.13T0

Specific Objectives

By the end of the submodule unit, the trainee should be able to: a) explain the meaning of used in food infections b) describe common food infections, the microorganisms responsible and their prevention 08.1.13 C

08.1.13T1 08.1.13T2 -

Practice Specific objectives By the end of the submodule unit, the trainee should be able to: a) distinguish different types of toxins b) promote prevention measures on food infections

08.1.13P0

08.1.13P2

Suggested Teaching/Learning Resources - White board, LCD Project, Hand outs.

Competence The Trainee should have the ability to prevent common food infections Content Meaning of Food infection Toxin Endotoxin Exotoxin Enterotoxin Specific food infections and their prevention Typhoid Paratyphoid Salmonellosis Vibriosis Cholera Shigellosis Streptocoecus Listeriosis Chlamylobacteriosis

Content Types of toxins produced by bacteria Preventive measures

08.1.13P1

Suggested Teaching/Learning Activities - Tutorials, discussions, demonstrations, field visits. Suggested Evaluation Methods - Course work - Continuous assessment tests 08.1.14

FOOD INTOXICATIONS Theory

08.1.14 T0 Specific Objectives By the end of the submodule unit, the trainee should be able to: a) explain the meaning of food intoxication b) describe common food intoxications, microorganisms concerned and preventive measures 08.1.14 C

Competence The trainee should have the ability to use measures to

prevent common food intoxications Content Definition of food intoxication 08.1.14T2 Specific food intoxications - Botulism - Clostridium - Perfrigens - Bacillus cereus - Staphylococcal food poisoning 08.1.14T1

08.1.14P0

Practice Specific Objectives By the end of the submodule unit, the trainee should be able to promote measures to prevent food borne intoxications

Content 08.1.14 P1 Preventive measures of food intoxications 08.1.15

FOOD BORNE INTOXICATION BY MOULDS Theory

08.1.15 T0 Specific Objectives By the end of the submodule unit, the trainee should be able to: a) define b) explain specific aflaloxicosis c) describe food borne intoxication by moulds

d) discuss preventative measures against food borne intoxication by moulds 08.1.15C

Competence The trainee should have the ability to i) Appreciate food borne intoxication by moulds ii) Apply preventative measures against food borne intoxication by moulds

Content 08.1.15 T1 Meaning of - Aflatoxins - Aflatoxicosis 08.1.15 T2 Specific aflotoxicosis - Aflatoxicosis - Citrinin - Ochratoxins - Patulin - Sterigmatocystin - Penicillic acid - Zealenone 08.1.15T Food borne intoxication by moulds 08.1.15 Preventative measures against food borne intoxication by moulds 08.1.15P0

Practice Specific objectives By the end of the submodule unit, the trainee should be able to promote measures to prevent aflatoxicosis

Content 08.1.15 P1 Preventative measures of aflotoxicosis

Suggested Teaching/Learning Resources - White board, LCD Project, Hand outs. Suggested Teaching/Learning Activities - Tutorials, discussions, demonstrations, field visits.

08.1.16T2

08.1.16P0

Suggested Evaluation Methods - Course work - Continuous assessment tests 08.1.16P1 08.1.16

ZOONOTIC DISEASES Theory

08.1.16T0 Specific objectives By the end of the submodule unit, the trainee should be able to: a) understand the meaning of zonootic diseases b) describe common zoomotic diseases and how they can be prevented 08.1.14 C

08.1.14T1

Competence The trainee should have the ability to observe measure to prevent common zoonotic diseases Content Meaning of zoonotic

diseases Anthrax Tuberculosis Brucellosis Common zoonotic diseases and how they can be prevented Practice Specific Objectives By the end of the submodule unit, the trainee should be able to promote measures against zoonotic diseases Content Preventative measures of zoonotic diseases

Suggested Teaching/Learning Resources - White board, LCD - Project - Hand outs. Suggested Teaching/Learning Activities - Tutorials, - Discussions - Demonstrations, field visits. Suggested Evaluation Methods - Course work - Continuous assessment tests 08.1.17 INTESTINAL PARASITES

08.1.17P1 Theory Specific Objectives By the end of this sub module unit, the trainee should be able to: a) discuss intestinal parasites in humans b) explain the challenges posed by intestinal parasites c) explain ways of coping with the parasites

Identification of various intestinal parasites

08.1.17T0

08.1.17 C

Competence The trainee should have the ability to identify parasitology issues and develop strategies to address them

Content 08.1.17T1 protozoa

-

Suggested Teaching/Learning Resources Manuals Charts Relevant text books Internet

-

Suggested Teaching/Learning Activities Discussions Demonstrations Practical exercises Presentations

-

Suggested Evaluation Methods Presentations

Written Examinations 08.1.18

08.1.17T2 Helminths Tapeworms, pinworms, and roundworms 08.1.17T3

Ways of coping with challenges posed by

intestinal parasites in humans 08.1.17P0

Practice Specific Objectives By the end of this submodule unit, the trainee should be able to identify various intestinal parasites Content

EMERGING TRENDS AND ISSUES Theory

08.1.18T0

Specific Objectives By the end of this sub module unit, the trainee should be able to: d) discuss the emerging trends e) discuss the challenges posed by the emerging trends and issues f) explain ways of coping with challenges

08.1.18 C

Competence

The trainee should have the ability to identify emerging issues and develop strategies to address them 08.1.18T1 08.1.18T2 08.1.18P2

08.1.18P0

Content Emerging trends and issues Challenges posed by the emerging trends Ways of coping with challenges posed by the emerging trends Practice Specific Objectives By the end of this submodule unit, the trainee should be able to develop strategies to address emerging trends and issues

08.1.18P1

Content Strategies addressing emerging trends and issues

-

Suggested Teaching/Learning Resources Manuals Samples Relevant text books Internet

-

Suggested Teaching/Learning Activities Discussions Demonstrations Practical exercises Presentations

-

Suggested Evaluation Methods Presentations Written Examinations

23