Course Outline
This qualification covers the skills and knowledge required to convert the raw agricultural food products in Fiji into value-added products at the farm level using simple tools and devices, with a focus on best practices to enhance the shelf life and food safety.
Delivery Methods
Duration:
4 months
Next Enrolment:
The beginning of August of every year.
Course Modules
Pre-requisites
Learning Outcomes
Career Pathways
Course Fees
Course Modules
| CODE | NAME |
| VTCFPVADDFC2001001 | Drying and dehydration of food crops |
| VTCFPVAVAFV2001002 | Value Addition of Fruits and Vegetables |
| VTCFPVAVATCC2001003 | Value addition of tubers crop & coconut |
| VTCFPVAFS2001004 | Food Safety |
Pre-requisites
No pre-requisites are needed to enroll in this course.
Learning Outcomes
Upon successfully completing the course, the graduates are expected to develop skills and knowledge to:
- Identify key quality indicators for dried products.
- Demonstrate one crop commodity in the locality.
- Select the right fruits and vegetables for value addition.
- Demonstrate the preparation of the commodities, namely beverages, jams, chutney, pickles etc.
- Demonstrate the principles and practices of fresh-cut fruits and vegetables.
- Select the right tuber crop material for processing and value addition.
- Demonstrate the extraction and processing of virgin coconut oil.
- Demonstrate the principles and practices of preparing coconut milk and desiccated coconut.
- Identify contaminants in food products and their sources.
- Explain the importance of food safety in the food value chain and identify various types of hazards.
Career Pathways
This qualification will offer you a good opportunity to enter the professional domain as a Commercial processing plant worker, or become Sole Traders for value addition to food.
Course Fees
FJD $0. All course fees are covered by Ramakrishna Mission Fiji.