This course aims to consolidate the concept of Islamic culture and introduce students to sound cultural and intellectual concepts regarding the sources of Islam, the Islamic faith and its pillars, and Islamic law, which regulates all aspects of social, economic, and political life. It also clarifies Islam's position on a number of contemporary intellectual issues, as well as identifying the most important challenges facing Islam and its culture.

This course is equivalent to three credit hours, two of which are theoretical and one of which is practical. This course addresses the concept of corruption, its forms and definition locally, regionally and internationally, the role of the corruption system in Palestine, and the role of civil society institutions, good governance and local authorities in combating corruption.

The course aims to develop the students’ cognitive abilities and communication skills in Arabic language by introducing Arabic dictionaries, spelling and grammatical errors, and familiarizing them with ancient and modern Arabic literary models including models from the Holy Qur’an.

The course introduces students to the importance of food processing processes and the use of heat in preservation and processing such as (canning, sterilization, evaporation, pasteurization), preservation and refrigeration (refrigeration and freezing), drying, concentrating, radiation heating, microwave waves and brewing, in addition to introduction and introduction to meat science. Dairy, Vegetables, Fruits, Cereals. This course is a prerequisite for all basic materials in food processing science.

Students spend 120 –hours trainings tow days a week in the fourth semester in one of the factories belonging to the union of food factory at the end of training student are subjected to exams about the skills benefited from training.

This course generally aims to develop students' major and minor English language skills. It provides students with a variety of linguistic patterns, different grammar patterns, grammatical structures, and common words and definitions. These, when acquired, enable students to communicate meaningfully in general and everyday situations. The course is geared toward equipping students with the skills they need to comprehend texts, contexts, and situations related to everyday life. Throughout the course, students will be exposed to a variety of listening approaches to expand and deepen their listening comprehension and critical thinking skills. Students are expected to acquire the skills necessary to express their opinions on everyday topics and problems, both orally and in writing, thus broadening their academic horizons.

. this course includes the knowledge of the concepts of food and nutrition, food components and elements, in addition to the process of nutrition during the human life cycle. Knowledge of the types and causes of food spoilage, nutritional diseases. Food industries in Palestine, and nutritional status

. This course aims to teach students about chemicals, methods of measurement, chemical calculations and methods of chemical bonding. It also aims to teach students about the electronic distribution of atoms, periodic table and properties of elements, solutions, acids and bases, and the basics of organic chemistry.

this course contains the definition of grains, nutritional value, comparison of different grains,chemical composition of grains, uses of grains, some products made of grains, most importantly bread and additives. The structure, composition and utilization of rice, wheat and other cereal grains for the production of starches, flours, milling by?products; cereal processing technologies such as dry and wet milling, baking,

The course introduces the students to the types of raw material used in the manufacture of dairy products, in addition to quality standards used in the dairy industry.

This course focuses on enabling students to gain a practical and simplified understanding of entrepreneurship. It begins with defining entrepreneurship and its role in society, moves on to identifying personal entrepreneurial traits such as leadership and creativity, and concludes with developing essential skills including time management, decision-making, and problem-solving. Students will explore the nature of small businesses, the characteristics of self-employment, and the key success factors in entrepreneurial ventures, including planning, idea development, and selecting an appropriate business model. The course also covers the preparation of a comprehensive business plan that integrates marketing, pricing, and digital promotion, while providing students with the basics of financial management, cost estimation, and funding methods. Additionally, students will be introduced to topics such as digital transformation, e-commerce, freelancing, and the applications of artificial intelligence in entrepreneurship, with the aim of enhancing their readiness for the modern labor market.

. This course achieves important objectives, especially to give student experience in food chemistry. In addition this course includes the different types of chemicals in food and the changes that occur to chemicals in food under different conditions in food processing and preservation.

The course aims to introduce the students to the various food processing techniques and their properties as well as the changes that occur during preparation and cooking especially in the product's nutritional value and quality.

The course covers the following topics: the concept of research and development of food products and the importance of building a research and development of the product, the keys to success and failure of the new product, the process of product development, problems and solutions occur manufacturing processes, an introduction to food additives and the reasons for the use of additives and the definition of food additives, and types Additives and their classifications: Preservatives, antioxidants pigments, thickeners, emulsifiers, stabilizers and applications on additives and their respective roles in food and toxicity of additives.

This course aims to enhance and enrich students’ skills with This course aims to enhance and enrich students' skills with modern information technology concepts, as well as computer and digital device skills, modern computer applications in practical life and the internet, information security concepts, and data analysis. Students apply the concepts and skills they acquire using appropriate software.

The course introduces the students to raw materials, methods used in meat processing, as well as the quality standards used in the meat industry.

This is one of the most important practical courses in the food stuff .students should realize that controlling quality is vital in these factories .as it is the guarantee for food safety.in addition ,it is the way that achieves the chemical ,physical and biological characteristics required from the product. Controlling quality or quality assurance deals will the related parts during food stuff process. These include raw materials ,machinery ,equipment and facilities,personnel,storage,packing,sterlising and the final product.

- The course of food packaging deals with the identification of the importance of packaging and types of containers and their characteristics and determine the shelf life of packaged foods.

In this course, the students are required to conducted office and personal laboratory research in selected topics related to food technology, mineral water, energy drinks and olive oil.

Technical English is a course placed at the intermediate level and one, which aims to develop the leaners English language skills in general with a special focus on the technical terminology used in the field of food technology.

. This course covers topics related to the raw materials used and their roles ,methods and techniques which are used in manufacturing fruit and vegetables It also covers the type of produce that can be and the quality standards that have controlled and the potential problems that arise in manufacturing fruit and vegetables and how to overcome them In addition to a various kinds of processed fruit and vegetables

In this course, the student will be introduced to the physical forms of materials during the applied manufacturing processes and to study the behavior of materials in a number of manufacturing processes such as mixing processes under the application of a specific physical factor and the transfer of materials depending on their physical characteristics and differentiation between the rheological characteristics of the materials based on the applied manufacturing stage and the success of the process.

. Students spend a 120-hours training after the second semester and before the third semester in one of the factories belonging to the union of food factories their will be afollow –up by the training supervisor who gives reports at the end of the training then they will be committee which choose the skill that the student has been trained

A study of the concept of physical education, its objectives, and its relationship to general education. It also introduces the most important skills and basic principles of some team and individual sports, along with the rules of these games. It also covers the conduct of indoor and outdoor matches and activities, training in refereeing matches and activities, and identifying some sports injuries that affect players on and off the field, their causes, symptoms, and first aid methods. This course also covers some athletics competitions and how to organize some sports tournaments.

. this course will cover the types of microorganisms in the food industry, and Increasing the ability of the student to determine the way the tests for each industry. Classification of microbes, study of different groups of microorganisms. Application of microbiology in the field of soil, food, dairy, water, plant pathogen and health area.

This course aims to give students information about the types of chemical tests that pertain to food and to give students the ability to deal with food products and modify them based on the results of chemical tests.

. The course covers the following topics ,the concept of operational process, production administration t, the goal of operational process and how to design and operate the production system, the strategy of production and the competition research in the field of production and the planning production designing of the work system and the MRP ,schedualizing appointment for order and measuring indicators of performance