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

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

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

Firstly, in terms of knowledge:

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

- Describe the process flow chart, objectives, technical requirements, procedures, and factors affecting each stage in the processing of coffee products such as coffee beans, roasted coffee beans, and ground coffee; preparing coffee and cocoa products such as dry cocoa, cocoa butter, cocoa powder;

- Present the principles of operation, features, utility, and the process of operating, maintaining, and cleaning equipment commonly used in coffee and cocoa processing;

- Identify the causes and propose remedial and preventive measures for issues arising during coffee and cocoa processing;

- Present methods for sampling, inspecting, and evaluating the quality of raw materials, semi-finished products, and coffee and cocoa products;

- Describe measures for ensuring labor and food safety, and industrial hygiene during the processing of coffee and cocoa;

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

Secondly, in terms of skills:

- Adequately and correctly prepare the machinery, equipment, and tools needed for coffee and cocoa processing;

- Properly execute the processing procedures for coffee products such as coffee beans, roasted coffee beans, ground coffee; and cocoa products such as cocoa butter, cocoa powder to ensure the correct process and achieve quality standards;

- Skillfully operate machinery and equipment for processing and determining quality indicators of coffee and cocoa according to the correct process, ensuring labor safety;

- Promptly address and prevent common issues arising during coffee and cocoa processing;

- Conduct sampling, inspect, and evaluate the quality of raw materials, semi-finished products, and finished products during coffee and cocoa processing per the standard regulations;

- Select appropriate packaging and food additives used in coffee and cocoa processing conforming to technological requirements;

- Arrange and organize storage and equipment for preserving coffee and cocoa products, and control parameters (temperature, humidity), and pests conformably;

- Skillfully maintain and clean equipment used in coffee and cocoa processing, following proper procedures;

- Effectively communicate and interact as needed for frequent job tasks corresponding with the training level.

- Use basic information technology as regulated; apply information technology in some specialized tasks of the discipline and profession;

- Use basic foreign language skills, reaching level 1/6 according to the Vietnamese Language Proficiency Framework; apply foreign language skills in some specialized job tasks in the discipline and profession.

Thirdly, in terms of autonomy and responsibility:

- Comply well with legal regulations and state policies;

- Be able to work independently in changing work conditions, and take personal and partial group responsibility;

- Be conscious of following principles for ensuring labor safety and food safety during coffee and cocoa processing;

- Be honest, careful, and meticulous in job performance;

- Be conscious of saving, and preventing waste; be aware of protecting tools, equipment, the environment, and community health during job performance;

- Possess professional ethics and conscience, have a sense of discipline, industrial style, and health to find employment opportunities upon graduation.

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

Le Vy

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