Fruit and Vegetable Processing short-term Training

Curriculum Based on Fruit and vegetable processing Occupational

Standard June 2021
February 2023
Adama, Ethiopia

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 Acknowledgements
The Oromia job opportunity creative and vocational Bureau wishes to thank and appreciation
to Oromia job opportunity creative and skill development leaders and experts, TVT College
Deans, Instructors and industry experts who contribute their time and professional experience
to the development of this Curriculum for short term training on fruit and vegetable
processing
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Contents
ACKNOWLEDGEMENTS...................................................................................................................................I
1.TVT-PROGRAM DESIGN................................................................................................................................4
1.1. TVET- Program Title: Fruit and Vegetable Processing..........................................4
1.2. TVET- Program Description.......................................................................................4
1.3. TRAINING PROGRAM STRUCTURE......................................................................................................5
1.4. DURATION OF THE TVT-PROGRAM.....................................................................................................6
1.5. QUALIFICATION LEVEL AND CERTIFICATION................................................................................6
1.6. TARGET GROUPS........................................................................................................................................6
1.7. ENTRY REQUIREMENTS...........................................................................................................................7
1.8. MODE OF DELIVERY..................................................................................................................................7
1.9. INSTITUTIONAL ASSESSMENT...............................................................................................................7
1.10. TVT TEACHERS PROFILE.......................................................................................................................8
1.11. TRAINING AND ASSESSMENT METHODOLOGY.............................................................................9
RESOURCE REQUIREMENTS........................................................................................................................21

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Preface
The reformed TVET-System is an outcome-based system. It utilizes the needs of the long-
term labor market and occupational requirements from the world of work as the benchmark
and standard for TVET delivery. The requirements from the world of work are analyzed and
documented – taking into account international benchmarking – as occupational standards
(OS).
In the reformed TVET-System, curricula and curriculum development play an important role
with regard to quality driven TVET-Delivery. Curricula help to facilitate the learning process
in a way, that trainees acquire the set of occupational competences (skills, knowledge and
attitude) required at the working place and defined in the occupational standards (OS).

The curriculum development process has been done by Ministry of labor and skill facilitation,
Regional TVET-Authorities participation and TVET-Providers with financial supports of
Oromia job opportunity creative and vocational Bureau.

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 1.TVT-Program Design
1.1. TVET- Program Title: Fruit and Vegetable Processing
1.2. TVET- Program Description
The Program is designed to develop the necessary knowledge, skills and attitude of the learners to the standard required by the occupation.
The contents of this program are in line with the occupational standard. Learners who successfully completed the Program will be qualified to
work as a fruit and vegetable processing worker with competencies elaborated in the respective OS. Graduates of the program will have the
required qualification to work in the industry sector in the field of Fruit and Vegetable Processing
The prime objective of this training program is to equip the learners with the identified competences specified in the OS. Trainees are therefore
expected to Pre-process Fruit and Vegetable Raw Materials, Perform Juice Extraction Process, described in the OS.

Page 5 of 26 Author/Copyright: Cooperative marketing Level I Curriculum Version - I

Ministry of Labor and Skills May 2022
 1.3. Training Program Structure

Sequences of Learning modules Nominal

Duration
Unit of competence  Title/ For Module
Code Unit title (In
name –
Hours)
 Prepare preprocessing equipment for
IND FVP2 1121 Pre-processing Fruit and IND FVP2 M010223 Pre-processing Fruit operation
Vegetable Raw Materials and Vegetable Raw  Operate pre-processing
Materials 40
 Shut down the preprocessing equipment
 Use cold Store material
 Use workplace information

IND FVP2 1121 IND FVP2 M02 0223 Performing Juice  Prepare the extraction equipment and
Perform Juice Extraction Process Extraction Process
process for operation
 Operate and monitor peeling, destining
and crushing process
45
 Operate and monitor the extraction
process
 Perform pre-heating
 Shut down the extraction process

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1.4. Duration of the TVT-Program

The Program will have duration of 85 hours including the on-the-job practice or cooperative
training time.

Unit competency Training Cooperative

No.
Theory Practical training Total hour
Pre-processing Fruit and 10 15 15 40
1. Vegetable Raw
Materials
Performing Juice 10 20 15 45
2. Extraction Process

N.B The cooperative training time can be managed for implementations according to the
context of the training environments of the institution.

1.5. Qualification Level and Certification

Based on the descriptors elaborated on the Ethiopian National TVET Qualification
Framework (NTQF) the qualification of this specific TVET Program is “Pre-process Fruit
and Vegetable Raw Materials, Perform Juice Extraction Process
The learner can exit after successfully completing the Modules in level and will be awarded
the equivalent institutional certificate on the level completed. The learner can also exit after
completing this short-term training learning module. However, only certificate of attainment
or attendance (this is institutional discretion) will be awarded.

1.6. Target Groups

Any citizen who meets the entry requirements under items 1.7 and capable of participating in
the training activities is entitled to take part in the Program.

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 1.7. Entry Requirements
In principle everyone should be able to access training based on the labor market. Hence the
prospective participants of this program are any citizen who possesses the entry requirement
directive of the Ministry of Labour and Skills.

1.8. Mode of Delivery

This TVT-Program is characterized as a formal Program on middle short term technical
skills. The mode of training delivery is in the institution and co-operative training.
Cooperative training is a model of training by the cooperation of enterprises/industries and
TVT institutions whereby trainees spend much of their time in the enterprises/industries to
acquire industrial knowledge, skills, experiences, and attitudes of the industrial environment
and the remaining time in TVT institutions to acquire basic skills and theoretical concepts.
Therefore, it is necessary to make the TVT sector more effective by strengthening a system of
cooperative training accepted by the industry.
The program will employ different alternatives of cooperative training such as
apprenticeships, internship and traineeship based on the nature of the occupation, location of
the TVT institutions, and interest of the industry. In addition, in the areas where industry is
not sufficiently available the established production and service centers/learning factories in
TVT institutions will be used as cooperative training places. The Training-Institution and
identified companies should have to take an agreement to co-operate with regard to the
implementation of this program.

1.9. Institutional Assessment

Two types of evaluation will be used in determining the extent to which learning outcomes
are achieved. The specific learning outcomes are stated in the modules. In assessing them,
verifiable and observable indicators and standards shall be used.

The formative assessment is incorporated in the learning modules and form part of the
learning process. Formative evaluation provides the trainee with feedback regarding success
or failure in attaining learning outcomes. It identifies the specific learning errors that need to

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be corrected, and provides reinforcement for successful performance as well. For the teacher,
formative evaluation provides information for making instruction and remedial work more
effective.

Summative Evaluation the other form of evaluation is given when all the modules in the
program have been accomplished. It determines the extent to which competence have been
achieved. And, the result of this assessment decision shall be expressed in the term
‘competent or not yet competent’.

Techniques or tools for obtaining information about trainees’ achievement include oral or
written test, demonstration and on-site observation.

1.10. TVT Teachers Profile

The trainers conducting this particular TVT Program are B Level and above who have
satisfactory practical experiences or equivalent qualifications.

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 1.11. Training and Assessment methodology
The program is delivered using a variety of training methods. The table below shows training and assessment methodology for non-impaired
trainees and with reasonable adjustment for impaired trainees. In addition, as per the nature of the module title the trainer can use recommended
and possible training and assessment methodology.
.

Learning Methods:
For none Reasonable Adjustment for Trainees with Disability (TWD)
impaired
Low Vision Deaf Hard of hearing Physical impairment
trainees
Lecture-  Provide large print text  Assign sign language  Organize the class  Organize the class
discussion  Prepare the lecture in interpreter room seating room seating
Audio/video  Arrange the class room arrangement to be arrangement to be
 Organize the class room seating seating to be conducive for accessible to accessible for
arrangement to be accessible to eye to eye contact trainees wheelchairs users.
trainees  Make sure the luminosity of  Speak loudly  Facilitate and support
 Write short notes on the the light of class room is  Ensure the attention the trainees who have
black/white board using large kept of the trainees severe impairments on
text  Introduce new and relevant  Present the lecture their upper limbs to
 Make sure the luminosity of the vocabularies in video format take note

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 light of class room is kept  Use short and clear sentences  Ensure the attention  Provide Orientation on
 Use normal tone of voice  Give emphasis on visual of the trainees the physical feature of
 Encourage trainees to record the lecture and ensure the the work shop
lecture in audio format attention of the trainees
 Provide Orientation on the  Avoid movement during
physical feature of the work lecture time
shop  Present the lecture in video
 Summarize main points format
 Summarize main points
Demonstration  Conduct close follow up  use Sign language interpreter  Illustrate in clear &  Facilitate and support
 Use verbal description  Use video recorded material short method the trainees having
 Provide special attention in the  Ensure attention of the  Use Video recorded severe upper limbs
process of guidance trainees material impairment to operate
 facilitate the support of peer  Provide structured training  Ensure the attention equipments/ machines
trainees  Show clear and short method of the trainees  Assign peer trainees to
 Prepare & use simulation  Use gesture  provide tutorial assist
 provide tutorial support support  Conduct close follow
(if necessary) (if necessary) up
 provide tutorial
support

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 (if necessary
Group  Facilitate the integration of  Use sign language  Facilitate the  Introduce the trainees
discussion trainees with group members interpreters integration of with their peers
 Conduct close follow up  Facilitate the integration of trainees with group
 Introduce the trainees with other trainees with group members members
group member  Conduct close follow up  Conduct close
 Brief the thematic issues of the  Introduce the trainees with follow up
work other group member  Introduce the
trainees with other
group member
 Inform the group
members to speak
loudly
Exercise  Conduct close follow up and  Conduct close follow up and  Conduct close  Assign peer trainees
guidance guidance follow up and  Use additional nominal
 Provide tutorial support if  Provide tutorial support if guidance hours if necessary
necessary necessary  Provide tutorial
 provide special attention in the  provide special attention in support if necessary
process the process/practical training  provide special
 Introduce new and relevant attention in the
vocabularies process/ practical

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 training
 prepare the assignment questions  Use sign language interpreter  Provide briefing
Individual in large text  Provide briefing /orientation /orientation on the
assignment  Encourage the trainees to on the assignment assignment
prepare and submit the  Provide visual recorded  Provide visual
assignment in large texts material recorded material
 Make available recorded
assignment questions
 Facilitate the trainees to prepare
and submit the assignment in
soft or hard copy

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Assessment Methods:
Interview Use sign language interpreter  Speak loudly  Use written
 Ensure or conform whether the  Using sign language response as an
proper communication was interpreter if necessary option for the
conducted with the trainee trainees having
through the service of the sign speech challenges
language interpreter
 Use short and clear questioning
 Time extension
Written test  Prepare the exam in large  Prepare the exam using short  Prepare the exam using  Use oral response
texts sentences, multiple choices, short sentences, multiple as an option to
 Use interview as an option True or False, matching and choices, true or false, give answer for
if necessary short answers matching and short answers trainees having
 Prepare the exam in audio  Avoid essay writing if necessary. severe upper limb
format  Time extension impairment
 Assign human reader  Time extension
 (if necessary) for trainees
 Time extension having severe
upper limb
impairment
Demonstration  Brief the instruction or  Use sign language interpreter  Provide activity based  Provide activity

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/Observation provide them in large text  Brief on the instruction of the assessment based assessment
 Time extension exam  Brief on the instruction of  Conduct close
 Provide activity-based/ practical the exam follow up
assessment method  Use loud voice  Time extension
 Time extension  Time extension

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 IND FVP2 M010223: Pre-processing Fruit and Vegetable
Module Code and Title
Raw Materials
Nominal Duration : 40 hours
Module Description : This module covers the knowledge, skills and attitude required in preparation
and pre-processing treatment of raw materials
LEARNING OUTCOMES
At the end of the module, the trainee / learner will be able to:
 Prepare preprocessing equipment for operation
 Operate pre-processing
 Shut down the preprocessing equipment
 Use cold Store material
 Use workplace information
Module Contents:
Unit One: Prepare preprocessing equipment for operation
1.1. Confirming quality and type of materials
1.2. Transferring and loading of Materials
1.3. Confirming Services.
1.4. Checking Equipment
1.5. Setting the process.
Unit Two: Operate pre-processing
2.1 Starting the process with company procedures.
2.2 Monitoring and functioning Control points
2.3 Operating and monitoring Pre-processed materials.
2.4 Identifying and reporting Product, process and equipment performance
Unit Three: Shut down the preprocessing equipment
3.1 Shutting down process
3.2 Collect, treat and disposing or recycling Waste
Unit Four: Use cold Store material
4.1. Storing pre-processed raw material in a freezing storage area.
4.2. Maintaining Appropriate temperature store.
4.3. Cleaning and sanitizing Cold room facilities
 Unit Five: Use workplace information
5.1. Doing Standard operating procedure (SOPS)
5.2. Setting Specifications
5.3. Doing Production schedule and instruction
5.4. Cleaning and maintaining Manufacturing devices
5.5. Recording and reporting

Learning Methods:
 Lecture
 Group discussion
 Demonstration
 Role playing
 Case study
 Brainstorming
Assessment Methods:
 Written test
 Oral questioning
 Presentation
 Performance

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 Assessment Criteria:
Unit One: Prepare preprocessing equipment for operation
 Type and quality of materials.
 Materials are transferred and loaded into pre-processing equipment
 Services are confirmed as available and ready for operation.
 Equipment is checked to confirm readiness for use the process
Unit Two: Operate pre-processing
 The process is started up according to company procedures.
 Control points (monitoring functions) are monitored.
 Pre-processed materials meet specification equipment is monitored
 Product, process and equipment performance are identified, rectified and/or reported.

Unit Three: Shut down the preprocessing equipment

 The process is shut down according to company procedures.

 Waste is collected, treated and disposed or recycled

Unit Four: Use cold Store material

 The pre-processed raw material is stored in a freezing storage area.
 Appropriate temperature store is maintained
 Cold room facilities are cleaned and sanitized
 Specifications are set

Unit Five: Use workplace information

 Standard operating procedure (SOPS) is done
 Specifications are set
 Production schedule and instruction is done work place procedure
 Manufacturing devices is cleaning and maintenances
 Standard forms and report record

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 Module Code and Title IND FVP2 M02 02123:Performing Juice Extraction Process

Nominal Duration : 45
Module Description : This module covers the knowledge, skills and attitude required to set up, operate,
adjust and shut down processes used to extract photochemical from plant material using solvents.
Training Outcomes
At the end of the module the trainee will be able to:
 Prepare the extraction equipment and process for operation
 Operate and monitor peeling destoning and crushing process.
 Operate and monitor the extraction process
 Perform pre-heating
 Shut down the extraction

Module Contents:
Unit One: Prepare the extraction equipment and process for operation
1.1. Preparing, blending and confirming Extraction materials.
1.2. Identifying and following Workplace document
1.3. Checking availability
1.4. Caring out the Line clearance procedures.
1.5. Following Procedures to eliminate or the risk of cross-contamination.
1.6. Loading Material into percolator and adding solvents
Unit Two: Operate and monitor peeling, destoning and crushing process
2.1 Starting and operating the peeling, crushing process
2.2 Performing Destoning process
2.3 Performing Crushing process
Unit Three: Operate and monitor the extraction process.
3.1 Monitoring extraction process
3.2 Identifying and reporting Out-of-specification product/process
3.3 Maintaining work area
3.4 Conducting Work
3.5 Maintaining and reporting Workplace documentation and requirements

Unit Four: Perform pre-heating

4.1 Operating pre- heater.

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 4.2 Adjusting the equipment and temperature

Unit Five: Shut down the extraction process

5.1 Shutting down process
5.2. Identifying and reporting requirements

Learning Methods:
 Lecture
 Group discussion
 Demonstration
 Role playing
 Case study
 Brainstorming
Assessment Methods:
 Written test
 Oral questioning
 Presentation
 Performance

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 ASSESSMENT CRITERIA:
Unit One: Prepare the extraction equipment and process for operation
 Extraction materials are confirmed, blended and prepared
 Workplace documentation is identified and followed.
 Facilities, storage, equipment and personnel are made available.
 Line clearance procedures have been carried out.
 Procedures to eliminate or control the risk of cross-contamination are followed.
 Material is loaded into percolator and solvents are added.
Unit Two: Operate and monitor peeling, destoning and crushing process
 The peeling, crushing process is started and operated
 Destoning process is performed
 Crushing process is performed
Unit Three: Operate and monitor the extraction process.
 The extraction process is monitored
 Out-of-specification product/process is identified, rectified and/or reported
 The work area is maintained.
 Work is conducted
 Workplace documentation is maintained

Unit Four: Perform pre-heating

 The pre- heater is operated
 The equipment and temperature are adjusted
Unit five: Shut down the extraction process
 The process is shut down
 Maintenance requirements are identified and reported

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 Resource Requirements
Item Description/ Recommended Ratio
Category/Item Quantity
No. Specifications (Item: Learner)
A. Learning Materials
1. TTLM Prepare by trainer 1 1:25
2. Textbooks 25 1:1
3. Reference Books 5 1:5
3.1 Journals/Publication/
5 1:5
. Magazines
Learning Facilities &
B.
Infrastructure
1. Lecture Room 5*5m 1 1:25
2. Library Standard
3. White board 1 1:25
4 Demonstration Room
C. Consumable Materials
1. Paper A4 5rim 1:5
2 Pen Standard
3. Pencil and rubber Standard
Standard 12 per
4 Marker 1:1
pack
5 Sponge Standard 4 1:1
6 White board marker Standard 15
D. Tools and Equipment’s
1. Peeler 4 1:5
2 Computer Lap top 1 1:25
3 LCD projector LCD Projector 1 1:25
4 Printer Laser Jet 1 1: 25
5 Washer Standard 1:1
6 Shelves >> 25 each 1:1
7 blenders/mixers >> 1
8 Oral literature >> 25 each 1:1

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 9 Filter/sieve >> 1:5
10 Extractors >> 1:5

11 Pulper Standard 5 1:5

12 Refiner Standard 5 1:25

13 Broom Standard 5 1:5

1.

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 List of Participants on the development of short-term training fruit and vegetable processing Curriculum development, Feb, 2023
N Name Qualification (Level) Field of Study Organizatio Mobile E-mail
o n/ number
Institution
1 Gadisa Berhanu BSc Food science and Negele Arsi 923450658 [email protected]
technology Tvet College
2 Kitessa Benti BSC Food technology Batu poly 0919209764 [email protected]
and process technic
engineering

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