Goal:
To educate and produce globally competitive Food Processors with passion for environmental consciousness, sustainability, equality, gender fairness and innovative skilled workforce by the end of 2024.
Objectives:
- Enhance the knowledge, skills and attitude of Food Processing NC II trainees to become gender-fair and globally competitive Food Processors;
- Instill environmental awareness by integrating Green TVET practices and sustainability in the delivery of competency-based training;
- Promote the value of innovation, support women empowerment; and
- Produce at least __ certified and job ready graduates.
Course Description:
This training program consists of competencies that a person must have in order to process foods by salting, curing and smoking; process food by fermentation and pickling; process food by sugar concentration; process food by drying and dehydration and process food by thermal application. Inclusive to each of the above competencies, is the task of packing the processed food and operating simple packing equipment such as sealer. The person must also have competencies in practicing Food Safety Act 2013, cGMP, HACCP, OSHS and 7S of Good Housekeeping, including following relevant environmental rules and regulations. It also includes competencies of a person in the production line of manufacturing processed food who is responsible for routinary works such as inspection of simple defects of packing materials, seal integrity and correct product label. It also co
