Many Rwandese consume pastry products every day, therefore many pastry processing units are focusing on satisfying the demand. The pastries add value to raw material found in Rwanda by processing flour into cakes, biscuits and doughnuts. Pastries still lack skilled staff, thus equipping learners with pastry skills is a great opportunity to increase employment. The competence is for learners who have completed successfully the certificate III. At the end of the competence, learners will be able to make pastry products such as cake, biscuits and doughnuts. Learners will work in pastry industry performing tasks including preparation of the work area and equipment, and processing the dough into cakes, biscuits, chapatti and doughnuts. They are expected to perform these tasks respecting food quality and safety standards under minimum supervision.
This module covers the skills, knowledge and attitude required to perform raw milk reception in the food processing industry. Upon completion of this module, the trainee will be able to prepare work area, receive raw milk and Grade raw milk.
This module covers the skills, knowledge and attitude required to properly make juice in food processing industry. Upon completion of this module, the trainee will be able to prepare workplace, tools, equipment and utensils for juice making, prepare the fruits process, the crude juice processes the diluted and syrup juice.
This module is intended for a trainee in Level 3 TVET, Certificate III, where trainee acquires
Skills, knowledge and attitudes required to make jam, jellies, marmalade and Fruit paste. This
Module covers the skills, knowledge and attitude required to properly make
Jam/jellies/marmalade/fruit paste in the food processing industry. This module will
Cover both jam, jellies and marmalade that are highly needed to the market both national and International levels. It will also focus on preparing raw materials mainly fruits, process
Jam/jellies/marmalade/fruit paste and package fruit preserves which will be helpful also for the farmers.
This module describes the skills, knowledge and attitudes required to uphold a professional
code of ethics, which establishes professional conduct standards and minimal ethical behavior
requirements in food industry and in general settings. At the end of this module, participants
will be able to perform their duties with objectivity and due diligence. Learner will be able to
demonstrate acceptable and expected behavioral standards for food technician.
This module describes the skills, knowledge and attitudes required to identify history of food processing industry, identify food safety requirements and describe important processing operations in the food industry. At the end of this module, participants will be able to identify most important historical events of the transformation of cooked ingredients, by physical or chemical means into food, or of food into other forms. Learners will be able to improve food safety-related behaviours and practices. They can describe food processing activities such as mincing and macerating, liquefaction, emulsification, and cooking, pickling, pasteurization, and many other kinds of preservation and canning or other packaging.