Entry Qualifications

G.C.E A/L Qualification

Pass in Science( Bio) or Technology(BST) Stream or Agriculture or Art with credit pass for Soft Technology (Food Technology, Agro Technology)

OR

NVQ Qualification

NVQ Level 4 Certificate in Baker, Cook, Fruit &Vegetable Processor

Course Duration & Course Structure
Foundation 06 Months
NVQ Level 5 12 Months
On the Job Training in Industry 06 Months
NVQ Level 6 12 Months

Characteristics of food raw materials and Ingredients

Storage of food raw materials and Ingredients

Preparation of food raw materials and Ingredients

Food Processing Technology I

Manage Workplace Information

Manage Workplace Communication

Resource planning for food processing

Food manufacturing process control I

Food processing plant and machinery cleaning and sanitization

Management of manual packaging materials

Basic technologies in food packaging

Storage of finished products

Food quality management systems

Graphical techniques to perform simple statistical computations

Plan work to be performed at work place

Resource planning for food processing- II

Food process technology-II

Food manufacturing process control –II

Management of food quality and safety systems

Implementation food quality and food quality and food safety systems

Advanced technologies in food packaging

Implement food packaging

Problem solving and decision making

Team work and leadership

Transport and distribution of finished goods

In factory final product improvement

In factory process line and equipment improvement

Product development and utilization

Creation & Maintenance of a Learning Culture