The Mango Processing Level II Course by TESDA teaches essential skills for processing mangoes through methods like fermentation, pickling, drying, and dehydration. Participants learn to pack products using basic equipment and adhere to food safety standards like the Food Safety Act 2013, cGMP, HACCP, OSHS, and the 7S of Good Housekeeping, while also complying with environmental regulations.
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The course also covers competencies for those in processed mango production lines, including inspecting packing materials, ensuring seal integrity, and verifying labeling. Students gain skills in calibrating and operating food processing tools such as salinometers, refractometers, food processors, and scales.
What is Mango Processing Level II?
The Mango Processing Level II course covers competencies in fermenting, pickling, sugar concentration, drying, and dehydration of mangoes. It also includes packing, operating basic equipment, and adhering to food safety regulations.
Benefits
Taking the Mango Processing Level II course offers several benefits:
- Gain Expertise: Learn essential skills in mango processing techniques such as fermentation, pickling, sugar concentration, drying, and dehydration.
- Enhance Food Safety Knowledge: Understand and apply important standards like the Food Safety Act 2013, cGMP, HACCP, OSHS, and 7S of Good Housekeeping.
- Practical Experience: Get hands-on training in operating basic food processing tools and equipment, including sealers, salinometers, refractometers, food processors, and weighing scales.
- Quality Control Skills: Develop the ability to inspect packing materials, ensure seal integrity, and verify correct product labeling.
- Career Advancement: Equip yourself with the competencies needed for roles in the production line of manufacturing processed mangoes, enhancing job prospects in the food processing industry.
Units of Competency
The Competency Standards consist of the Units of Competency listed below:
a. BASIC COMPETENCIES
- Participate in workplace communication
- Work in a 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
b. COMMON COMPETENCIES
- Apply Food Safety and Sanitation
- Use Standard Measuring Devices / Instruments
- Use Food Processing Tools, Equipment and Utensils
- Perform Mathematical Computation
- Implement Good Manufacturing Practice Procedure
- Implement Environmental Policies and Procedures
c. CORE COMPETENCIES
- Process Mangoes by Fermentation and Pickling
- Process Mangoes by Sugar Concentration
- Process Mangoes by Drying and Dehydration
Sample of Certificate of Completion
Career Opportunities
A person who has attained these Competency Standards is fully qualified to:
- Food Processing Worker
- Food Production Worker/Staff
- Packing Staff/Packer
- Quality Control Staff
They may also be referred to by specific product titles such as:
- Mango Processor
- Fruit Candy Maker
Qualifications
Prospective trainees or students who aspire to enroll in this course are expected to meet the following qualifications:
- Good communication skills, both oral and written
- Effective communication, verbal or non-verbal
- Basic arithmetic proficiency
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Requirements
To enroll in this 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.
Instructor Credentials
The trainer qualifications for this Mango Processing Level II require the following:
- Must be a practicing trainer or have attended 80 hours of trainer’s training in the last three (3) years.
- Must have 2 years of relevant industry experience within the last five years.
NOTE: Consider iWER guidelines (apprenticeship) when converting training/seminar to industry experience.
Summary
The Mango Processing Level II course by TESDA equips participants with essential skills in mango processing, including fermenting, pickling, and dehydration, while following food safety standards. The course offers hands-on training in quality control and packaging, preparing individuals for roles like Food Processing Worker and Quality Control Staff. Enhance your career opportunities in the food processing industry by enrolling now!