The Cacao Processing Level II is a new TESDA course designed for individuals interested in the cacao processing industry, covering essential competencies for handling its various processes. It combines technical skills with a focus on health and safety practices, environmental regulations, and workplace organization.
Also read: TESDA Cacao Production Level II Course
With consumers increasingly conscious about food quality and origins, this course equips participants with the skills needed to meet industry standards and consumer demands, preparing them to become successful cacao processors.
Benefits
Here are some of the benefits of taking the Cacao Processing Level II course:
- Gain in-depth knowledge and skills in cacao processing, from fermentation to packaging, making you a highly skilled and qualified individual in the industry.
- Learn how to adhere to food safety regulations and standards, ensuring that all products produced are safe for consumption.
- Understand the importance of following cGMP (Current Good Manufacturing Practices), which is crucial in maintaining high quality standards in food production.
- Learn how to properly calibrate, assemble, and operate basic food processing tools and equipment, making you more efficient in the production line.
- Gain practical experience in identifying defects in packing materials, seal integrity, and product labeling, ensuring that only high-quality products reach consumers.
Units of Competency
The Units of Competency comprising this Competency Standards include the following:
BASIC COMPETENCIES
- Participate in workplace communication
- Work in team environment
- Solve/address general workplace problems
- Develop career and life decisions
- Contribute to workplace innovation
- Present relevant information
- Practice occupational safety and health policies and procedures
- Exercise efficient and effective sustainable practices in the workplace
- Practice entrepreneurial skills in the workplace
COMMON COMPETENCIES
- Apply Food Safety and Sanitation
- Use Standard Measuring Devices and Instruments
- Use Food Processing Tools, Equipment and Utensils
- Perform Mathematical Computation
- Implement Good Manufacturing Practice Procedure
- Implement Environmental Policies and Procedures
CORE COMPETENCIES
- Ferment Beans
- Dry the Beans
- Sort Beans
- Roast the Beans
- Crack and Winnow the Beans
- Grind the Nibs
- Mix the Cacao Paste/Liquor and Ingredients
- Package the Cacao Product
Sample of Certificate of Completion
Career Opportunity
An individual who meets these Competency Standards is qualified to work as a Cacao Processor.
Requirements
To enroll in the course, you will need the following documents:
- PSA Birth Certificate
- High School or College Diploma
- Certified True Copy of Official Transcript of Records or Form 137
- Certificate of Good Moral Character or GMRC
- 1 x 1 and/or 2 x 2 pictures
To obtain further details, please reach out to the enrollment site that aligns with your requirements. Kindly note that the criteria may vary.
Also read: TESDA Mangosteen Production Level II Course
Summary
The Cacao Processing Level II course is a comprehensive program that equips individuals with the technical skills, knowledge, and competencies required in the cacao processing industry. It also emphasizes the importance of adhering to safety and environmental regulations, making it an essential course for aspiring or current cacao processors. With the rising demand for high-quality and sustainably produced food products, this course prepares participants for a successful career in this growing industry.
