Training Program

REPUBLIC OF KENYA
TRAINING PROGRAM
FOR
FOOD TECHNOLOGY
LEVEL 6
Institutional logo
1. Preliminary pages
a. Copy right statement
b. Foreword
c. Preface
d. Acknowledgment
e. Table of content
f. List of figures/tables
g. Acronyms
h. Table of content
2. Background information ……
a. Units of learning title
b. Course overview
c. Summary of course
d. Duration
Part 1: UNIT OF LEARNING PARTICULARS
Qualification Title: Food Technology Level : 6
Qualification Code : 072106T4
Unit of Learning Title: Food Product Quality Management
Unit Code: FOP/CU/FT/CR/01/6/A
Related Unit of Competency in Occupational Standard: Manage Quality of Food Products
Duration of the Unit: 480 Hrs. Credit Factor: 48.0
Part 2: TRAINING CONTEXT AND REQUIREMENT

Trainee entry behavior:
Kenya Certificate of Secondary Education KCSE C- (minus) Or
Food Technology craft certificate level 5 with at least one-year continuous work experience Or
Equivalent qualifications as determined by Kenya National Qualifications Authority (KNQA)
Program Prerequisites
Computing skills, Occupational Safety and Health Practices, Environmental Literacy and
Numeracy Skills
Provision for trainees with special needs:
Provided ramps and lifts for access of trainees with physical disability.
Learning materials are transcribed into braille for visually impaired trainees.
Sign interpreters for trainees with hearing impairment.
Institution has trainers trained to handle trainees with special needs
Language requirements:
Basic education adequately addresses language requirements for entry into this course.
Context of Training:
Theory and concept will be trained in class rooms while practical and demonstrations will take
place in the institutions’ laboratories and pilot plants.
Established industry linkages with local food manufacturing plants and industries to provide
for dual trainings.
Training Environment:
Secure, safe and conducive learning environment to promote quality of the training
Easy access to local food manufacturing plants to facilitate dual training
Occupational Safety and Health Requirement:

Relevant and adequate PPEs for trainers and trainees
Training facilities with installed CCTV cameras for security surveillance.

Smoke detectors and fire extinguishers strategically installed for firefighting.
Institutions personnel trained on first Aid and firefighting
Strict adherence to MOH protocols for prevention and control of COVID-19
Part 3: TRAINING PLAN

Training Plan
Session Session Title Session Mode of Instruction Method(s) of Instruction
No. (learning Duration
outcome)
1 Establish food 40 Face to face Discussion
safety and Virtual Interactive lectures
quality systems Distance learning Questions and answers
E-learning Use of resource persons
2 Manage quality 60 Face to face Discussion
operations Virtual Interactive lectures
Distance learning Questions and answers
E-learning Use of resource persons
3 Prepare for raw 200 Face to face Discussion
material product Direct instructions
analyses Demonstration and
practice
Assignments
Projects
4 Carry out raw 180 Face to face Discussion
materials and Direct instructions
product analyses Demonstration and
practice
Assignments
Inferences
Projects
Program resources:
Food laboratories and pilot plant equipped with state of the art equipment and apparatus to
promote competency-based training and assessment.
PPEs for safety of trainers and trainees during demonstrations and practical sessions
Computers.
State of the art workstations and smart boards in the classrooms.
Relevant manuals and Standard Operating Procedures (SOPs).
Laboratories and pilot plants regularly supplied with consumables for facilitation of training.
The institution has an MoU with a local food manufacturing industry for unlimited access of
trainees and trainers to their facilities for training purpose.
Training human resources:

The institution has qualified trainers who have been capacity built on CBET delivery and CBA
and registered as assessors and/or verifiers.
The institution trainers are supported by a qualified team of support staff.
Industrial Attachment and Mentorship programme:
Training program provides for industrial attachment in a recognized food industry to enhance
acquisition of the required competence.
During industrial attachment the trainee undergoes mentoring programme and is assessed three
times by the mentor.
Part 4: TRAINING ASSESSMENT PLAN

Training Program Assessment Plan:
The institution is registered as a CBET assessment center.
Assessment Assessment context Assessment Methods
Internal: Institutional-simulated Written tests
The trainer of this program is a work environment Oral questions
registered internal assessor and Projects
will conduct continuous Off-the-job Case studies
assessment and maintains Observation
records of all assessment Third party report
The institution has a database of

internal assessment tools
Assessment during mentorship Industrial –real work Observation
The mentor assesses the mentee environment Oral questions
three times during the
mentorship prgramme
External: Institutional-simulated Written tests
work environment Oral questions
Through registered external Projects
assessors, TVET CDACC will Off-the-job Case studies
provide external assessment Observation
tools and coordinate the external Third party report
assessment
Part 5: PROGRAM QUALITY ASSURANCE

Quality assurance
Instruction/Training:
The institution has put in place internal systems to quality assure content delivery through
evaluation of professional documents and records
Monitoring of sessions attendance by trainers and trainees
Assessment:
The institution has registered internal verifiers to quality assure internal assessment and
assessment process
TVET CDACC has registered external verifiers to quality assure external assessment and
assessment process
Part 6: TRAINING PROGRAM CERTIFICATION

Certification
System for Assessment Results Management:
The institution has put in place a system for maintaining internal assessment results and
submits to TVET CDACC on request for certification
TVET CDACC maintains a database of external assessment results for certification
Award of Certificates:
The institution will award certificates to competent individuals in conjunction with TVET
CDACC
Part 7: Training Program Evaluation and Review

Training Program Post Implementation Evaluation and Review
Evaluation:
The institution has designed program evaluation forms to collect information on quality of the
training program and its implementation
Review:
The training program will be reviewed regularly based on the feedbacks received from the
stakeholders

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REPUBLIC OF KENYA

Qualification Code : 072106T4

Unit of Learning Title: Food Product Quality Management

Unit Code: FOP/CU/FT/CR/01/6/A

Related Unit of Competency in Occupational Standard: Manage Quality of Food Products

Duration of the Unit: 480 Hrs. Credit Factor: 48.0

Part 2: TRAINING CONTEXT AND REQUIREMENT

Kenya Certificate of Secondary Education KCSE C- (minus) Or

Equivalent qualifications as determined by Kenya National Qualifications Authority (KNQA)

Provision for trainees with special needs:

Easy access to local food manufacturing plants to facilitate dual training

Occupational Safety and Health Requirement:

Training facilities with installed CCTV cameras for security surveillance.

Part 3: TRAINING PLAN

Training human resources:

Part 4: TRAINING ASSESSMENT PLAN

The institution has a database of

Part 5: PROGRAM QUALITY ASSURANCE

Part 6: TRAINING PROGRAM CERTIFICATION

TVET CDACC maintains a database of external assessment results for certification

Part 7: Training Program Evaluation and Review

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