The PV Systems Installation NC II course offered by TESDA is designed to equip individuals with the practical skills and knowledge required for the proper installation of photovoltaic (PV) or solar power systems. This qualification covers essential tasks such as site assessment, evaluating the compliance of PV components and materials, system installation, and commissioning. As the demand for clean and renewable energy continues to grow, trained professionals are needed to ensure that solar systems are installed safely, efficiently, and in accordance with industry standards.
Through hands-on training and competency-based learning, trainees gain real-world experience in setting up solar energy systems for residential, commercial, or off-grid applications. The course also includes the preparation of technical documentation needed for PV system installation. Graduates of the PV Systems Installation NC II program are well-prepared to pursue careers in the renewable energy sector or even start their own solar installation services, contributing to a more sustainable future.
The PV Systems Installation NC II course by TESDA trains individuals to assess sites, check PV components, install, and commission solar power systems. It also covers preparing necessary documentation to ensure proper and safe installation of PV systems in compliance with industry standards.
Benefits
Here are several key benefits of taking the PV Systems Installation NC II course:
High-Demand Skillset – Gain expertise in solar system installation—a growing field as more homes and businesses switch to renewable energy.
National Certification – Earn a TESDA NC II certificate that’s recognized by employers across the Philippines and abroad.
Better Job Prospects – Qualify for roles such as PV installer, solar technician, or site assessor in residential, commercial, and off‑grid projects.
Hands‑On Experience – Receive practical training with real PV components and tools, ensuring you’re job‑ready from day one.
Competitive Edge – Stand out from general electricians or technicians by adding specialized solar installation skills to your portfolio.
Entrepreneurial Opportunities – Build the foundation for your own solar installation business, especially in areas with limited grid access.
Support for Sustainability – Play a direct role in reducing carbon footprints by helping deploy clean, renewable energy systems.
Cost‑Effective Training – Benefit from TESDA’s subsidized or free tuition programs for qualified applicants, making technical education more accessible.
Units of Competency
The units of competency comprising this qualification include the following:
Basic Competencies
Participate in workplace communication
Work in a team environment
Practice career professionalism
Practice occupational health and safety procedures
Common Competencies
Prepare construction materials and tools
Observe procedures, specifications, and manuals of instruction
Interpret technical drawings and plans
Perform mensurations and calculations
Maintain tools and equipment
Core Competencies
Perform site assessment
Check PV components/materials compliance
Install PV system
Perform PV System Testing and Commissioning
Sample of Certificate of Completion
Job Opportunities
A person with this qualification can work as a:
PV Systems Installation Technician
PV Systems Commissioning Technician
Training Duration
18 Hours Basic Competencies
72 Hours Common Competencies
194 Hours Core Competencies
Total: 284 Hours
Qualifications
This section outlines the qualifications and requirements for trainees, including education, health, and physical fitness. Entry exams may also be required.
To qualify as a PV Systems Installation Technician NC II trainee, candidates must:
Be able to communicate effectively in both oral and written form
Be physically and mentally fit for training
Be at least 18 years old
Trainer Qualifications
Trainer Qualifications (TQ) for PV Systems Installation NC II
Holder of at least PV Systems Installation NC II certification
Completed Training Methodology II (TM II) or Trainer Qualification Level II (TQ II) upon TESDA Board promulgation
Computer literate
Physically and mentally fit
Minimum of 2 years relevant industry or teaching experience (optional, based on hiring institution requirements)
Civil service eligible or holds a professional license from the Professional Regulatory Commission (for government positions only)
The PV Systems Installation NC II course by TESDA provides hands-on training in the installation and commissioning of photovoltaic (PV) systems, covering site assessment, component compliance, and system documentation. Spanning 284 hours, it includes basic, common, and core competencies aimed at preparing individuals for roles such as PV installation or commissioning technicians. The course offers numerous benefits, including job readiness, nationally recognized certification, entrepreneurial potential, and contribution to sustainable energy. Open to individuals aged 18 and above who are physically fit and able to communicate effectively, this program supports career growth in the growing renewable energy sector both locally and abroad.
TESDA Online Program (TOP) offers accessible and self-paced courses designed to equip learners with valuable skills in various industries. With features tailored for individuals with hearing and visual impairments, these courses ensure inclusivity while providing comprehensive training. Whether you’re pursuing a career in baking or food processing, TESDA programs open doors to new opportunities.
Courses like Bread and Pastry Production NC II teach essential techniques for producing and decorating cakes at a professional level, while Food Processing NC II covers methods such as fermentation, pickling, and dehydration. These programs provide the knowledge and hands-on skills necessary to excel in the culinary and food processing fields.
Flexibility: Self-paced learning allows you to study at your own convenience, fitting into your schedule.
Accessibility: Features are included to support learners with hearing and visual impairments, ensuring inclusivity.
Skill Development: Gain specialized skills in bread and pastry production or food processing, enhancing your employability.
Comprehensive Curriculum: Covers a wide range of techniques, from cake decoration to food preservation methods like fermentation and dehydration.
Cost-Effective: Learn from TESDA’s reputable programs without the need for travel or additional expenses.
Career Advancement: These certifications can open doors to careers as bakers, pastry cooks, or food processing experts.
Bread and Pastry Production NC II: Preparing Cakes Online Course
The Bread and Pastry Production NC II: Preparing Cakes online course by TESDA Online Program (TOP) under Bread and Pastry Production NC II teaches you how to make, fill, decorate, and present various cakes and sponges with a focus on achieving professional-quality decoration and presentation. This self-paced course is inclusive, offering features for learners with hearing and visual impairments, and is perfect for beginners or experienced bakers looking to enhance their cake-making skills.
Modules
There are 4 modules included in the “Preparing Cakes” online course:
Unit 1: Getting Ready for Work
Lesson 1: Introduction to Cake Making
Lesson 2: Occupational Safety and Hygiene
Lesson 3: Tools and Equipment Maintenance
Lesson 4: Setting up your Workstation
Unit 2: Understanding the Principles of Baking
Lesson 1: Formulas and Measurements
Lesson 2: The Baking Process
Lesson 3: The Production Process
Unit 3: Preparing and Baking Sponges and Cakes
Lesson 1: Baking Sponges and Cakes
Unit 4: Preparing Fillings, Coatings, Icing and Decoration
Lesson 1: Preparing Fillings and Coatings
Lesson 2: Preparing Icing and Decoration
Lesson 3: Presenting and Storing Cakes, gateaux and tortes
These modules provide a comprehensive understanding of cake making, covering safety, hygiene, baking processes, and techniques for fillings, coatings, icing, and decoration.
The Food Processing NC II online course by TESDA Online Program offers a detailed and extensive curriculum designed to cover a wide array of competencies. This program equips individuals with the skills to process foods through various methods including fermentation, pickling, sugar concentration, drying, and dehydration.
Modules
There are a total of 6 modules in the TESDA Food Processing NC II Online Course, each covering a specific set of competencies and skills essential for food processing.
Module 1: Introduction to Food Processing
This module offers an overview of the food processing industry, covering career opportunities, responsibilities, and expectations. Participants will learn fundamental principles, essential skills, and core competencies. Designed as a self-paced course, it includes accessibility features for hearing and visual impairments.
UNIT 1: The Food Processing Industry
Lesson 1: The Food Processing Industry Personnel
Lesson 2: The Food Processing Plant
UNIT 2: Fundamentals of Food Processing
Lesson 1: Principles of Food Processing
Lesson 2: Food Safety and Sanitation
Lesson 3: Food Manufacturing Practices
Lesson 4: Dietary Laws
By the end of this unit, you’ll be able to:
Cite methods of food processing
Explain how food spoilage occurs
Demonstrate food safety and sanitation practices
Perform occupational safety procedures
Practice good housekeeping and proper waste disposal
Explain the process of cleaning and sanitizing equipment, tools, and utensils
Identify dietary laws in food processing
UNIT 3: Basics of Food Processing
Lesson 1: Basic Skills in Preparing Raw Materials
Lesson 2: Standard Measurements and Conversions
Lesson 3: Quality Control Parameters
Lesson 4: Production Report and Costing
By the end of this unit, you’ll be able to:
Demonstrate basic skills in preparing raw materials
Convert kitchen measurements
Measure quality control parameters using the right apparatus
Make the production report and costing
Module 2: Processing Food by Drying and Dehydration
The module covers essential knowledge and skills for drying and dehydrating food for preservation. It includes techniques for processing, packaging, and storing dried and dehydrated products. This self-paced course also features accessibility options for learners with hearing and visual impairments.
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UNIT 1: Drying and Dehydration
Lesson 1: Preparing Raw Materials
Lesson 2: Processing Food by Drying and Dehydration
Lesson 3: Dried Products
By the end of this unit, you’ll be able to:
Prepare raw materials for processing food by drying and dehydration
Cite different techniques for drying
Process food by drying and dehydration
UNIT 2: Packaging and Storing Dried and Dehydrated Products
Lesson 1: Storage Facilities for Dried and Dehydrated Products
Lesson 2: Packaging Materials and Equipment for Dried and Dehydrated Products
Lesson 3: Packaging Dried and Dehydrated Products
Lesson 4: Labelling
By the end of this unit, you’ll be able to:
Determine the type of storage for dried and dehydrated products
Identify packaging materials and equipment for dried and dehydrated products
Demonstrate techniques in packaging dried and dehydrated products
Illustrate a proper label for dried and dehydrated products
Module 3: Processing Food by Sugar Concentration
This module teaches essential skills for processing food through sugar concentration, including making jellies, jams, marmalades, and preserves. You’ll also learn proper packaging and storage techniques. The self-paced course includes accessibility features for learners with hearing and visual impairments.
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UNIT 1: Sugar Concentration
Lesson 1: Instruments/Apparatus Used in Sugar Concentration
Lesson 2: Preparing Raw Materials
Lesson 3: Sugar-Concentrated Products
Lesson 4: Common Tests for Sugar – Concentrated Products
By the end of this unit, you’ll be able to:
Identify instruments/apparatus used in sugar concentration
Learn the basic skills in preparing raw materials for sugar concentration
Process raw materials by sugar concentration
Perform common tests for sugar-concentrated products
UNIT 2: Packaging and Storing Sugar-Concentrated Products
Lesson 1: Packaging Materials
Lesson 2: Packaging Process
Lesson 3: Storage
By the end of this unit, you’ll be able to:
Identify packaging materials and equipment for sugar-concentrated products
Demonstrate the packaging process for sugar-concentrated products
Determine the type of storage to extend the shelf-life of sugar-concentrated products
Module 4: Processing Food by Fermentation and Pickling
This module teaches the skills for fermenting and pickling food. Readers will learn to make wines, vinegars, yogurts, and pickles at home. The course also covers proper packaging and storage techniques.
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UNIT 1: Fermentation
Lesson 1: Preparing Raw Materials
Lesson 2: Processing Food by Fermentation
By the end of this unit, you’ll be able to:
Identify quality points for fruit, vegetables, and fish
Prepare raw materials for fermenting and pickling
Perform three kinds of fermentation
UNIT 2: Pickling
Lesson 1: Processing Food by Pickling
By the end of this unit, you’ll be able to:
Prepare basic pickling solutions
Perform pickling
UNIT 3: Packaging and Storing Fermented and Pickled Products
Lesson 1: Packaging Materials
Lesson 2: Packaging Process
Lesson 3: Storage
By the end of this unit, you’ll be able to:
Identify packaging materials and equipment for fermented and pickled products
Demonstrate the packaging process for fermented and pickled products
Determine the type of storage to extend shelf-life of fermented and pickled products
Module 5: Processing Food by Thermal Application
This module teaches essential skills for thermal food processing, including equipment preparation, pasteurization, and pressurization techniques. It also covers guidelines for packaging and storing processed products effectively.
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UNIT 1: Preparing Equipment and Apparatus for Thermal Application
Lesson 1: Equipment
Lesson 2: Apparatus
By the end of this unit, you’ll be able to:
Identify equipment and apparatus used in thermal application
Use the following equipment and apparatus in processing food by thermal application
UNIT 2: Processing Food by Pasteurization
Lesson 1: Methods of Pasteurization
Lesson 2: Products of Pasteurization
By the end of this unit, you’ll be able to:
Identify the two methods of pasteurization
Process food by pasteurization
UNIT 3: Processing Food by Pressurization
Lesson 1: Processing Foods by Pressurization
Lesson 2: Products of Pressurization
By the end of this unit, you’ll be able to:
Explain the steps in pressure canning
Process food by pressure canning
UNIT 4: Packaging and Storing Pasteurized and Pressurized Products
Lesson 1: Packaging Materials and Equipment for Pasteurized and Pressurized Products
Lesson 2: Labelling
Lesson 3: Storage
By the end of this unit, you’ll be able to:
Identify packaging materials and equipment for pasteurized and pressurized products
Demonstrate the packaging process for pasteurized and pressurized products
Determine the type of storage to extend shelf-life of pasteurized and pressurized products
Module 6: Processing Food by Salting, Curing, and Smoking
This module addresses the knowledge and skills necessary for processing food through salting, curing, and smoking. It will delve into the underlying concepts behind these methods. Participants will also learn the proper techniques for packaging and storing salted, cured, and smoked products.
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UNIT 1: Salting, Curing, and Smoking
Lesson 1: Salting
Lesson 2: Curing
Lesson 3: Smoking
By the end of this unit, you’ll be able to:
Explain the preservative properties of salt;
Identify raw materials needed for salting, curing, and smoking;
Prepare brining and curing solutions; and
Perform salting, curing, and smoking.
UNIT 2: Packaging and Storing Salted, Cured, and Smoked Products
Lesson 1: Packaging Materials and Equipment for Salted, Cured, and Smoked Products
Lesson 2: Packaging and Labelling Salted, Cured, and Smoked Products
Lesson 3: Storage Facilities for Salted, Cured, and Smoked Products
By the end of this unit, you’ll be able to:
Determine the type of storage for salted, cured, and smoked products;
Identify packaging materials and equipment for salted, cured, and smoked products.
Demonstrate techniques in packaging salted, cured, and smoked products.
Illustrate a proper label for salted, cured, and smoked products.
These modules offer a comprehensive overview of food processing methods. By course end, participants will gain skills in preparing, processing, packaging, and storing food. The self-paced course includes accessibility features for learners with hearing and visual impairments.
Summary
The TOP Courses with Accessibility Features provide a convenient and accessible way for individuals to learn and improve their skills in the field of baking, pastry making, and food processing. Both courses offer comprehensive knowledge on different techniques, methods, and principles that are essential in these industries. Furthermore, with the inclusion of accessibility features for learners with hearing and visual impairments, these courses promote inclusivity and equal opportunities for all individuals to enhance their skills in this field.
