Vietnam: Minimum requirements for graduation in college-level coffee/cocoa processing

Vietnam: Minimum requirements for graduation in college-level coffee/cocoa processing (Illustrative Image)

In the regulations issued along with Circular 23/2019/TT-BLDTBXH, graduates from college-level coffee/cocoa processing in Vietnam must meet the following requirements:

Regarding Knowledge:

- Present basic knowledge about analytical methods; characteristics and changes in nutritional components of coffee and cocoa during the processing; characteristics and activities of microorganisms affecting the quality of raw materials, semi-finished and finished coffee and cocoa products;

- Describe the process diagram, objectives, technical requirements, and procedures for each stage in the processing of coffee products such as green coffee beans, roasted coffee beans, coffee powder, instant coffee; and cocoa products like cocoa butter, cocoa powder, chocolate;

- Analyze the impact of various factors on the processing of coffee products like green coffee beans, roasted coffee beans, coffee powder, and instant coffee; and cocoa products like cocoa butter, cocoa powder, and chocolate;

- Present principles of operation, uses, operating procedures, maintenance, and sanitation of equipment commonly used in coffee and cocoa processing;

- Analyze causes and propose measures to overcome and prevent incidents occurring during the coffee and cocoa processing;

- Present sampling methods, quality control, and evaluation of raw materials, semi-finished, and finished coffee and cocoa products;

- Apply production management and quality management systems to coffee and cocoa processing;

- Apply safety measures for labor, food hygiene, and industrial sanitation during coffee and cocoa processing;

- Present basic knowledge about politics, culture, society, law, national defense, and physical education as per regulations.

Regarding Skills:

- Properly prepare all required machinery, equipment, and instruments for coffee and cocoa processing;

- Accurately follow the processing procedures for coffee products like green coffee beans, roasted coffee beans, coffee powder, instant coffee, and cocoa products like dry cocoa, cocoa butter, cocoa powder, and chocolate, and achieve the required product quality;

- Proficiently operate machinery, and equipment for processing and determining quality indices for coffee and cocoa as per the process, ensuring labor safety;

- Promptly overcome and prevent common incidents during coffee and cocoa processing;

- Skillfully sample, test, and evaluate the quality of raw materials, semi-finished, and finished products in the coffee and cocoa processing as per regulations;

- Select appropriate packaging and food additives used in coffee and cocoa processing, suitable for technological requirements;

- Arrange and organize the warehouse and associated equipment to preserve coffee and cocoa products and control parameters (temperature, humidity), and harmful pests suitably;

- Maintain and sanitize equipment used in coffee and cocoa processing proficiently and correctly;

- Control the quality of raw materials, semi-finished, and finished coffee and cocoa products as per regulations;

- Effectively manage the production process of coffee and cocoa products;

- Effectively communicate and handle necessary interactions to solve complex work or issues in the corresponding profession at the training level;

- Utilize basic information technology as per regulations and apply information technology to certain specialized tasks in the respective profession;

- Use basic foreign language skills, achieving level 2/6 in Vietnam's foreign language competence framework; apply foreign language to certain specialized tasks in the respective profession.

Regarding autonomy and responsibility:

- Strictly comply with laws, state policies, and regulations of the agency or organization;

- Be capable of working independently or in a team to solve complex tasks or problems in changing work conditions; take personal responsibility or group responsibility, and be capable of guiding, supervising, and evaluating the group performing defined tasks;

- Have a sense of adhering to principles ensuring labor safety and food hygiene during coffee and cocoa processing;

- Be honest, careful, and meticulous in carrying out tasks;- Have a sense of saving and avoiding waste; protect instruments and equipment; protect the environment and community health during task execution;

- Possess professional ethics and conscientiousness, organizational discipline, industrial style, and good health to help graduates find employment after graduation.

More details may be found in Circular 23/2019/TT-BLD-TBXH effective from February 6, 2020.

Le Vy

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