Food science and technology practicum at Village Gourmet Company Incorporated, Las Piñas City

Date

10-2012

Degree

Bachelor of Science in Food Technology

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Marvin O. Santiago

Abstract

The practicum was conducted at Village Gourmet Company Incorporated for a period of 150 hours. VGCI produces authentic gourmet breads that is sold in the market like bagels, tortillas, pita, focaccia, pandesal and a whole lot more. It also distributes bread to different restaurants and food chain businesses. Their biggest production is that of the Kaiser buns for Army Navy restaurant. The practicum aims to apply the knowledge learned in the university into actual plant operations. Processes in the actual production were experienced hands-on and helped in the functions undertaken in the quality assurance such as receiving of raw materials, verification and monitoring procedures of the process as well as of the finished products. The experience provided the trainee information regarding manufacture of different kinds of bread. The trainee was able to grasp the importance of good manufacturing practices as well as documentation. Through daily interaction with the different plant personnel, the trainee was able to gain insights on how to have good working relationship with the co-workers.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993 2012 F61 /S23

Document Type

Thesis

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