TESDA Mango Processing Level II Course

The Mango Processing Level II competency standards, as developed by TESDA, cover several competencies that a person must have to process mangoes by fermentation, pickling, sugar concentration, drying, and dehydration. These competencies also include the critical task of packing processed food and operating simple packing equipment such as sealers.

Also read: TESDA Food Processing NC II Course

Additionally, a person with Mango Processing Level II competencies must follow relevant environmental rules and regulations, including practicing food safety and adhering to cGMP, HACCP, OSHS, and 7S of good housekeeping. Another crucial aspect of this competency is a person’s ability to inspect simple defects in packing materials for correct product labels, seal integrity, and packaging materials.

Mango Processing Level II comprises a person’s proficiency in calibrating, assembling, and operating basic food processing tools and equipment such as a salinometer, refractometer, food processor, and weighing scale.

Mango Processing Level II

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.

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

Benefits of Taking Mango Processing Level II

Taking the Mango Processing Level II course offers several benefits:

  1. Enhanced Competencies: The course equips individuals with the necessary skills and knowledge to process mangoes using various methods, such as fermentation, pickling, sugar concentration, drying, and dehydration.
  2. Expanded Job Opportunities: With the Competency Standards achieved, individuals can pursue roles as Food Processing Workers, Food Production Workers/Staff, Packing Staff/Packers, and Quality Control Staff. They may also specialize in specific product titles like Mango Processors or Fruit Candy Makers.
  3. Compliance with Regulations: The course emphasizes the importance of following food safety regulations and adhering to standards such as cGMP, HACCP, OSHS, and 7S of good housekeeping, ensuring that processed mangoes meet quality and safety requirements.
  4. Equipment Proficiency: Participants gain proficiency in calibrating, assembling, and operating basic food processing tools and equipment, such as salinometers, refractometers, food processors, and weighing scales.
  5. Industry Recognition: Completion of the Mango Processing Level II course demonstrates a high level of competence and expertise in mango processing, making individuals stand out to potential employers in the food processing industry.

What are the Essential Skills that Need to Be Learned?

The Competency Standards consist of the Units of Competency listed below:


  • 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


  • 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


  • Process Mangoes by Fermentation and Pickling
  • Process Mangoes by Sugar Concentration
  • Process Mangoes by Drying and Dehydration

Sample of Certificate of Completion



Prospective trainees or students who aspire to enroll in this course are expected to meet the following qualifications:

  1. Good communication skills, both oral and written
  2. Effective communication, verbal or non-verbal
  3. Basic arithmetic proficiency

Also read: TESDA Food Processing NC III Course


To enroll in this course, you will need the following documents:

  1. PSA Birth Certificate
  2. High School or College Diploma
  3. Certified True Copy of Official Transcript of Records or Form 137
  4. Certificate of Good Moral Character or GMRC
  5. 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.


The Mango Processing Level II course offered by TESDA covers a range of competencies in processing mangoes, including fermentation, pickling, sugar concentration, drying, and dehydration. It also emphasizes the importance of food safety regulations and equipment proficiency. Completing this course opens up job opportunities as food processing workers, packers, quality control staff, and more. The course equips individuals with enhanced skills and industry recognition in mango processing.

Contact Information

Technical Education and Skills Development Authority (TESDA)
Office Address: BLDG 8, TESDA Gate 2, TESDA Complex, East Service Rd., South Superhighway, Taguig, Metro Manila.
Email Address: contactcenter@tesda.gov.ph
Telephone Number: 8887 7777
SMS Hotline: 0917 479 4370 (text only)
Website: https://www.tesda.gov.ph/
Facebook Page: https://www.facebook.com/TESDAOfficial

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