| 1. Title of Qualification |
Version # |
Date |
| |
0811CLP02- National Vocational Certificate Level 2 in Agriculture (Chilli Processing) |
1 |
2014-03-31 |
| 4. 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. |
| 5. Details of Qualification |
|
|
| |
Code |
Competency Standards |
Level |
Credit |
| 081100225 | Assure the processing of good quality chillies | 3 | 16 | | 081100224 | Carry out packaging of processed chillies | 3 | 12 | | 081100223 | Manage the milling process | 3 | 20 | | 081100222 | Store chillies in the factory area | 2 | 16 | | 081100221 | Manage the procurement of chillies | 3 | 16 |
| 6. Credit Range |
Compulsory |
Elective |
| |
|
80.0 |
0.0 |
| 7. 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. |
| 8. Requirements for accumulation of credits
|
| |
No requirements for accumulation of credit |
| 9. Requirement for the award of the Qualification
|
| |
No prior requirements for the award of the qualification |
| 10. Transition arrangements for current courses, awards etc
|
| |
No transition arrangements for current courses, awards etc. |
| 11. Standard Setting Body
|
| |
NAVTTC |
| 13. ISCED Classfication
|
| |
Crop and livestock production | 0811 |
|