Vietnam: Introduction to the Cereal grains cultivation, Level 5 of VQF

Vietnam: Introduction to the Cereal grains cultivation, Level 5 of VQF - Illustrative image

According to the regulation on the minimum knowledge volume and required competencies for graduates from intermediate and college levels in Cereal grains cultivation issued together with Circular 52/2018/TT-BLDTBXH, Cereal grains cultivation, Level 5 of VQF in Vietnam is a profession that involves technical tasks related to planting and caring for cereal grains, meeting requirements of level 5 in the Vietnam National Qualifications Framework.

The primary tasks of the profession include: planting, caring for, protecting, harvesting, and preserving cereal grains, 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; continuously study to enhance capability, and professional competence, broaden social knowledge, and cultivate carefulness, detail orientation, and clarity; build professional awareness and passion for the job is also required.

The minimum knowledge volume is 2500 hours (equivalent to 90 credits).

Additionally, the basic level of autonomy and responsibility required for graduates of Cereal grains cultivation, Level 5 of VQF in Vietnam are:

- 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 team 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 team members.

Details can be found in Circular 52/2018/TT-BLDTBXH issued December 28, 2018.

Le Vy

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