Food and Textile Design
Department Objectives
By the end of Learning period ,learners Should be able to
- identify nutrients for a healthy diet , Their Resources and functions in the body .
- Relate nutritional needs to the Healthy of Individuals , family, community and the nation .
- Apply Hygienic practices in food preparation cooking and serving of food and beverages
- Apply scientific principles underlying the preparation , cooking methods and preservation of food .
- use fertilized skills in attending to causalities
- Demonstrate skills in selection of meals and beverages
- Plan entrepreneurial activities in food , nutrition and food services
- Use gender exhaustion to remove store-typing and gender inequalities in food technology and Design
- determine causes and effects of malnutrition and draw preventive strategies
- demonstrate understanding of consumer education
- practice economical use of resources
Staff
- A Nengomasha
- S Mavhunga
Subjects Offered
- Food And Technology Design
- textile Technology and design
- Textile Technology And Design
Staff
R Katsande (HOD).
T Kaondera
Mavhunga
Department Objectives
By the end of the leaning period , learners should be able to
- Experiment with textile fibers , yarns and fabrics
- select , use and care for textile products
- design and draft patterns
- Apply Skills Required to solve problems in Practical situations
- Apply managerial Skills acquired in the course to efficient use of material , time money, labor and equipment
- Explain The efficient use of locally available resources in and income generating scheme
- Apply the Knowledge and skills acquired in the course in construction of well finished articles
- Exercise consumer competencies
- Demonstrate and Apply the use of various equipments
- Observe safety precautions in textile production
- Apply First Aid skills in attending to injuries in workshops