Knowledge and Skills in the Sugar, Confectionery Production Industry at the TC Level

Knowledge and Skills of the Sugar, Confectionery Production Technology at Intermediate Level (Illustrative image)

Circular 17/2013/TT-BGDDT provides the framework program for the intermediate professional level in Sugar, Confectionery Production Technology designed to train intermediate professional technicians in sugar and confectionery production technology, inculcating professional ethics and conscience, the attitude of cooperation with colleagues, respect for laws and regulations at the workplace, and ensuring the health of the workers to enhance their employability as well as their capacity to pursue further learning, meeting the requirements of economic-social development. Upon completing the program, learners will have the following knowledge and skills:

Knowledge:

- Describe the process and explain the basic techniques in each stage of the production process in sugar and confectionery production technology;

- Explain the chemical, biological, and physical changes and the factors affecting the quality of raw materials, product quality, and food safety during the sugar and confectionery production process;

- Present the process of evaluating the quality of raw materials, semi-finished products, and products using sensory methods and analytical methods;

- Present the features, structure, operating principles, and methods of operating some main machinery and equipment used in sugar and confectionery production technology.

Skills:

- Select and classify production materials according to economic and technical criteria, ensuring the requirements of the final product;

- Perform basic technical operations at each stage of the production process in sugar and confectionery production technology;

- Operate and maintain the main machinery and equipment in sugar and confectionery production technology according to the technical criteria and operating procedures of the manufacturer;

- Calculate simple criteria for sample testing, product quality, and hygiene safety during production using sensory and analytical testing methods;

- Diagnose the causes and propose solutions for common production failures encountered during the production process.

Details can be found at Circular 17/2013/TT-BGDDT, effective June 24, 2013.

Ty Na

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