Title of Qualification

National Vocational Certificate Level 2 in Agriculture (Chilli Processing)

Date:

2014-03-31

NVQF Level:

2

Version:

1

Total Credits:

80

Purpose of the Qualification:

To provide skilled manpower to improve the existing chili processing practices. This will improve the quality of chilies in terms of consumer’s acceptability and safety. The availability of such quality of chilies in the local and international market will ultimately bring economic benefits to the producers and processors.

Details of the Qualification:

Code	Comptency Standards	Level	Credits
081100221	Manage the procurement of chillies	3	16
081100222	Store chillies in the factory area	2	16
081100223	Manage the milling process	3	20
081100224	Carry out packaging of processed chillies	3	12
081100225	Assure the processing of good quality chillies	3	16

Credit Range:

Compulsory	Elective
80	0

Equivalencies, cross credits, pre requisites:

There are no equivalences and cross credits. The minimum qualification for trainers should be a BSc. degree in Food science and technology or Diploma holder (DAE) in food science and technology with five years of relevant experience.

Requirements for accumulation of credits:

No requirements for accumulation of credit

Requirement for the award of the Qualification:

No prior requirements for the award of the qualification

Transition arrangements for current courses, awards etc:

No prior requirements for the award of the qualification

Standard Setting Body:

National Vocational & Technical (NAVTTC

Remarks:

ISCED Classfication:

szq and livestock production