There has been an increasing demand of tropical wine both locally and internationally. Additionally, raw materials for processing tropical wine are available. This resulted in creation of wineries that need many skilled personnel. This module is for learners who have successfully completed the certificate III. These learners will be equipped with skill necessary to work in wineries or fruits processing cooperatives that produce wine. Upon completion of the competence, the learner will be able to process tropical wine from crude juice of different fruits. While processing the tropical wine, the learner will be able to perform tasks with high level of efficiency assuring food quality and safety measures.

Sausage making is a food processing sub-sector that focuses on adding value to meat. It is gaining importance in Rwanda in terms of income generation for meat processors. The competence of making sausage is for learners who have successfully completed the certificate III. The learner will be equipped with skills in making dried, smoked and cooked sausages. At the end of the module, the learner will be able to prepare work area and equipment, and process meat into dried, smoked and cooked sausage. The learners will be able to work in sausage processing units, supermarkets that have meat processing section and other meat processing plants with high level of efficiency and effectiveness under minimum supervision.

Milk is a perishable product that needs to be quickly processed. In order to reduce milk losses, extend its shelf-life and protect consumers against adulteration, a competence on fresh milk processing has been designed. At the end of this module, the learner will be able to Prepare the work area and equipment for fresh milk processing, Prepare raw milk, Make pasteurized milk and UHT milk and Package and store fresh milk products. The learner will have marketable hands-on skills in processing fresh milk. This will contribute to the increase of professional fresh milk processors who can support the dairy industry and especially the milk processing SMEs development.

Fermented milk processing is an important sub-sector in food processing industry in Rwanda where the demand of these product is high on the market. However, there is insufficient fermented milk processing plants as well as skilled personnel. The competence of fermented milk focuses on equipping the learners with hands-on experience in making fermented milk products, thereafter the learner can work in milk processing plants or be self employed. This competence is intended for learners who have successfully completed the certificate IV. At the end of this competence, learners will be able to prepare the work area and equipment, and processing raw milk into ikivuguto and yogurt. Learners will work in dairy industry performing a range of tasks related to fermented milk with high degree of efficiency and effectiveness, under minimum supervision. Basic knowledge of Chemistry (groups of organic minerals, titrations), biochemistry (bio-molecules: basics in carbohydrates, lipids, proteins, vitamins and minerals )

The Rwandan cereal industry is developing at an accelerated rate. Therefore, it will soon need technicians in cereal flour processing. It is in this context that a competence on bread making has been developed. At the end of the competence, the learner will be able to prepare the work area and equipment for bread making and process dough into bread. The learner will have marketable hands-on skills in bread making. He may be employed in the bakeries or self-employed and create jobs. He will contribute to the development of new high-quality bread products on the market and to the value addition of cereals. This will also help in bread product diversification.