Introduction to the Field of Food Crop Cultivation at the College Level

Introduction to the college-level program in food crop cultivation - Illustrative image

According to the regulation on the minimum volume of knowledge and competency requirements achieved by learners after graduating from intermediate and college levels in the food crop cultivation profession, issued together with Circular 52/2018/TT-BLDTBXH, the college-level food crop cultivation profession entails performing technical tasks related to planting and caring for food crops, meeting level 5 requirements in the Vietnam National Qualifications Framework.

The primary tasks of the profession include: planting, caring for, protecting, harvesting, and preserving food crops, organizing and carrying out tasks according to technical requirements, achieving quality productivity, and ensuring safety standards.

To practice the profession, workers must have good health, ethical standards, sufficient professional knowledge, and skills appropriate for the job position. Continuous study to enhance capability, professional competence, broaden social knowledge, and cultivate carefulness, detail orientation, and clarity is essential. Building professional awareness and passion for the job is also required.

Attention to the minimum volume of knowledge: 2500 hours (equivalent to 90 credits).

Additionally, the minimum level of autonomy and responsibility required of learners after graduating from the college-level food crop cultivation program includes:

- Possessing good ethical qualities and proper professional awareness, cooperating with colleagues, respecting the law, and adhering to workplace regulations;- Being honest, highly disciplined, and ready to take on assigned tasks;- Having a sense of learning, practicing, and enhancing professional competence;- Taking responsibility for the work outcomes of oneself and the group before the leadership of agencies, organizations, and enterprises;- Being capable of resolving work and complex issues in changing work conditions;- Guiding others in performing professional tasks;- Evaluating the quality of products and performance outcomes of group members.

Full details are available in Circular 52/2018/TT-BLDTBXH, issued on December 28, 2018.

Le Vy

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