PAKISTAN NATIONAL VOCATIONAL QUALIFICATION SUMMARY SHEET

 

 1. Title of Qualification
Version #
Date
  0811CLP02- National Vocational Certificate Level 2 in Agriculture (Chilli Processing)
1
2014-03-31

 

 2. NVQF Level
   Level
2

 

 3. Total Credits
 
80.0

 

 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
081100225Assure the processing of good quality chillies316
081100224Carry out packaging of processed chillies312
081100223Manage the milling process320
081100222Store chillies in the factory area216
081100221Manage the procurement of chillies316

 

 6. Credit Range
Compulsory
Elective
   
80.0
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

 

 12. Remarks
 

 

 13. ISCED Classfication
 
Crop and livestock production | 0811

 

 

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