DPP L-Iii

Dairy Product Processing
Level III
Curriculum
Based on September, 2021, Version 3 Occupational

Standards (OS)
December, 2021
Adama, Ethiopia
Preface
The reformed TVET-System is an outcome-based system. It utilizes the needs of the short-
term labor market and occupational requirements from the world of work as the benchmark
and standard for TVET delivery. The requirements from the world of work are analyzed and
documented taking into account international benchmarking as occupational standards (OS).
In the reformed TVET-System, curricula and curriculum development play an important role
with regard to quality driven TVET-Delivery. Curricula help to facilitate the learning process
in a way, that trainees acquire the set of occupational competences (skills, knowledge and
attitude) required at the working place and defined in the occupational standards (OS).
This curriculum has been developed by a group of experts from different Regional TVET-
Authorities based on the occupational standard for Dairy Product Processing the curriculum
development process has been done by Ministry of labor and skill.
Page 1 of 121 Ministry of labor and skill TVET program title- Dairy Product Version -1
Author/Copyright Processing Level III December 2021
TVET-Program Design
TVET-Program Title: Dairy Product Processing Level III
1.1. TVET-Program Description
The Program is designed to develop the necessary knowledge, skills and attitude of the
learners to the standard required by the occupation. The contents of this program are in line
with the occupational standard. Learners who successfully completed the Program will be
qualified to work as a Dairy Product Processing Technician with competencies elaborated
in the respective OS. Graduates of the program will have the required qualification to work in
the Industry Development sector in the field of Dairy Product Processing.
The prime objective of this training program is to equip the learners with the identified
competences specified in the OS. Graduates are therefore expected to Set up a Production and
Packaging Line , Maintain dairy processing equipment, Monitor Storage Facilities, Perform
Basic Milk Quality Tests, Perform Pasteurized Milk Production Operation, Perform Yoghurt
Production Operation, Carry out Cheese Making Operations, Implement HACCP Principle
, Carry out Sampling and Interpret Test Results for Milk and milk products, Apply Principles
of Food Packaging and labeling, Control Contaminants and Allergens in the Workplace
And Prevent and Eliminate MUDA in accordance with the performance criteria described in
the OS.
1.2. TVET-Program Learning Outcomes

The expected outputs of this program are the acquisition and implementation of the following
units of competence: -
IND DPP3 01 0921 Set up a Production and Packaging Line

IND DPP3 02 0921 Maintain dairy processing Equipments
IND DPP3 03 0921 Monitor Storage Facilities
IND DPP3 04 0921 Perform Basic Milk Quality Tests
IND DPP3 05 0921 Perform Pasteurized Milk Production Operation
IND DPP3 06 0921 Perform Yoghurt Production Operation
IND DPP3 07 0921 Carry out Cheese Making Operations
IND DPP3 08 0921 Implement HACCP Principle
IND DPP3 09 0921 Carry out Sampling and Interpret Test Results for Milk and milk
Products
IND DPP3 10 0921 Apply Principles of Food Packaging and labeling
IND DPP3 11 0921 Control Contaminants and Allergens in the Workplace
IND DPP3 12 0921 Prevent and Eliminate MUDA
1.3. Duration of the TVET-Program
The Program will have duration of 855 hours including the on-the-job practice or cooperative
training time.
S.no Unit competency On school training Cooperative Total Remarks

Theory Practical training hours
Prevent and Eliminate
1. 10 35 10 55
MUDA
Control Contaminants and

2. 10 20 16 46
Allergens in the Workplace
Implement HACCP
3. 20 30 20 70
Principle
4. Maintain dairy processing 20 40 24 84

Equipment
Perform Basic Milk Quality 24
5. 16 24 60
Tests
Monitor Storage Facilities
6. 16 30 30 74
Perform Pasteurized Milk
7. 20 30 24 74
Production Operation
Perform Yoghurt Production
8. 24 26 24 74
Operation
Carry out Cheese Making

9. 28 30 24 82
Operations
Carry out Sampling and
10. 20 34 24 78
Interpret Test Results for
Milk and milk products
Set up a Production and
11. 30 34 24 88
Packaging Line
12. Apply Principles of Food 24 30 16 70
Packaging and labeling
Total calculated 238 363 260 855
1.4. Qualification Level and Certification
Based on the descriptors elaborated on the Ethiopian National TVET Qualification

Framework (NTQF) the qualification of this specific TVET Program is “Level III”.
The learner can exit after successfully completing the Modules in one level and will be
awarded the equivalent institutional certificate on the level completed. The learner can also
exit after completing any one learning module. However, only certificate of attainment or
attendance (this is institutional discretion) will be awarded.
1.5. Target Groups
Any citizen with or without disability who meets the entry requirements under section 1.7
and capable of participating in the learning activities is entitled to take part in the Program.
1.6. Entry Requirements
The prospective participants of this program are required to possess the requirements or
directive of the Ministry of labor and skill decided at each enrolment years for Level IV.
1.7. Mode of Delivery
This TVET-Program is characterized as a formal Program on middle level technical skills.

The mode of delivery is College/institutional training and co-operative training. The TVET-
institution and identified companies have forged an agreement to co-operate with regard to
implementation of this program. The time spent by the trainees in the industry will give them
enough exposure to the actual world of work and enable them to get hands-on experience.
The co-operative approach will be supported with school-based lecture-discussion, simulation

and actual practice. These modalities will be utilized before the trainees are exposed to the
industry environment.
1.8. TVET-Program Structure
Duration
Unit of Competence Module Code & Title Learning Outcomes
(In Hours)
1. Prepare for work 55
INDDPP312 0921 Prevent and INDDPP3 Preventing and 2. Identify MUDA and problem
Eliminate MUDA M011221 Eliminating MUDA 3. Analyze causes of a problem
4. Eliminate MUDA and Assess effectiveness of the
solution
5. Prevent occurrence of wastes and sustain
operation
IND DPP3 11 921 Control IND P3M02 Controlling 6. Assess risk of physical contamination 46
Contaminants and 1221 Contaminants and 7. Assess risk of chemical contamination
Allergens in the Allergens in the 8. Assess risk of microbiological contamination
Workplace Workplace 9. Assess risk of allergens in the workplace
10. Implement control measures to manage

contaminants and allergens
IND DPP3 81019 Implement IND DPP3 Implementing 11. Prepare to develop and review a food safety 70
HACCP Principle M03 1221 HACCP Principle program
12. Identify and review food safety hazards
13. Establish and review methods to monitor and
control food safety hazards
INDDPP3 02 0921 Maintain dairy INDDPP3 Maintaining dairy 14. Identify scope of operational check 84
processing M04 1221 processing 15. Plan operational checks
Equipment Equipment 16. Check unit through full operational range
17. Identify fault and/or formulate recommendations
IND DPP3 040921 Perform Basic IND DPP3 Performing Basic 18. Interpret test requirements 60
Milk Quality M05 1221 Milk Quality Tests 19. Prepare sample
Tests 20. Check equipment before use
21. Perform tests on samples
22. Maintain a safe work environment
INDDPP3 03 0921 Monitor Storage INDDPP3 Monitoring Storage 23. Determine site functions and operations 74
Facilities M06 1221 Facilities 24. Monitor storage operations
25. Take appropriate action in response to changes to
storage requirements
INDDPP3 05 0921 Perform INDDPP3 Performing 26. Apply sanitation procedures 74
Pasteurized Milk M07 1221 Pasteurized Milk 27. Implement procedures to prepare raw milk for
Production Production pasteurization
Operation Operation 28. Assess the organoleptic properties of product and
relate to specifications
29. Identify own role and responsibility within team
INDDPP3 06 0921 Perform Yoghurt IND DPP3 Performing Yoghurt 30. Apply sanitation procedures 74
Production M08 1221 Production 31. Implement procedures to prepare milk for
Operation Operation yoghurt making
32. Carry out procedures to inoculate milk
33. Implement packaging procedures
34. Assess the organoleptic properties of yoghurt and
35. Meet workplace requirements for food safety,
quality and environmental management
36. Communicate information about workplace
processes
IND DPP307 0921 Carry out Cheese IND DPP3 Carrying out 37. Apply sanitation procedures 82
Making M09 1221 Cheese Making 38. Implement procedures to prepare milk for cheese
Operations Operations making
39. Carry out procedures to make cheese process
40. Implement cheese curing and packaging
procedures
41. Assess the organoleptic properties of cheese and
IND DPP309 0921 Carry out IND DPP3 Carrying out 42. Implement and monitor personal hygiene 78
Sampling and M10 1221 Sampling and standards
Interpret Test Interpret Test 43. Respond to issues of contamination or other
Results for Milk Results for Milk forms of non-conformance in the receival of fresh
and milk products and milk products milk
44. Implement sampling procedures in dairy products
processing
45. Monitor chemistry in dairy products processing
46. Monitor microbiological changes through the
dairy products processing
47. Carry out testing and interpret results to make
adjustments to dairy products processing
INDDPP3 01 0921 Set up a IND DPP3 Setting up a 48. Prepare working area 88
Production and M11 1221 Production and 49. Prepare for line setup
Packaging Line Packaging Line 50. Set up the line for operation
INDDPP3 10 0921 Apply Principles IND DPP3 Applying Principles 51. Identify characteristics of packaging suitable for 70
of Food M12 1221 of Food Packaging use with food products
Packaging and and labeling 52. Apply packaging knowledge in a production
labeling environment
53. Packaging and labeling of food products
*The time duration (Hours) indicated for the module should include all activities in and out of the TVET institution.
1.10 Institutional Assessment
Two types of evaluation will be used in determining the extent to which learning outcomes are
achieved. The specific learning outcomes are stated in the modules. In assessing them, verifiable
and observable indicators and standards shall be used.
The formative assessment is incorporated in the learning modules and form part of the learning
process. Formative evaluation provides the trainee with feedback regarding success or failure in
attaining learning outcomes. It identifies the specific learning errors that need to be corrected,
and provides reinforcement for successful performance as well. For the teacher, formative
evaluation provides information for making instruction and remedial work more effective.
Summative Evaluation the other form of evaluation is given when all the modules in the
program have been accomplished. It determines the extent to which competence have been
achieved. And, the result of this assessment decision shall be expressed in the term ‘competent
or not yet competent’.
Techniques or tools for obtaining information about trainees’ achievement include oral or written
test, demonstration and on-site observation.
1.10 TVET Teachers Profile

The teachers conducting this particular TVET Program are A Level and have satisfactory
practical experiences or equivalent qualifications.
LEARNING MODULE 01
TVET-PROGRAMME TITLE: Dairy Product Processing Level III
MODULE TITLE : Preventing and eliminating MUDA
MODULE CODE : IND DPP3 M01 1221
NOMINAL DURATION : 55 Hours
MODULE DESCRIPTION : This module describes knowledge, skills and attitude
required by a worker to prevent and eliminate MUDA/wastes in his/her workplace by
applying scientific problem-solving techniques and tools to enhance quality, productivity
and other kaizen elements on continual basis It covers responsibility for the day-to-day
operation of the work and ensures Kaizen Elements are continuously improved and
institutionalized.
LEARNING OUTCOMES
At the end of the module the trainees will be able to:
LO1. Prepare for work
LO2. Identify MUDA and problem
LO3. Analyze causes of a problem.
LO4. Eliminate MUDA and Assess effectiveness of the solution.
LO5. Prevent occurrence of wastes and sustain operation.LO6. Sustain 5S.
MODULE CONTENTS:
1.1. Using work instructions
1.2. Reading and interpreting job specifications
1.3. Observing OHS requirements throughout the work
1.4. Selecting materials
1.5. Identifying and checking safety equipment and tools
2.1. Preparing plan and implementing
2.2. Discussing causes and effects
2.3. Listing all possible problems related to the process /Kaizen elements using
statistical tools and techniques.
2.4. Using Tools and techniques
2.5. Identifying and measuring Wastes/MUDA based on relevant procedures
3.1. Listing all possible causes
3.2. analyzing causes using 4MIE
3.3. Identifying causes
3.4. Selecting the root cause
3.5. Listing all possible ways using creative idea generation
3.6. Testing and evaluating suggested solutions
3.7. Preparing detailed summaries
LO4: Eliminate MUDA and Assess effectiveness of the solution.
4.1. Preparing and implementing Plan by medium KPT members.
4.2. Adopting necessary attitude and the ten basic principles
4.3. Using tools and techniques
4.4. Reducing and eliminating Wastes/MUDA
4.5. Identifying tangible and intangible results
4.6. Comparing tangible results using various types of diagrams
4.7. Gaining improvement
LO5: Prevent occurrence of wastes and sustain operation
5.1. Preparing and implementing Plan of MUDA
5.2. Discussing and preparing standards
5.3. Preventing occurrences of wastes/MUDA by using visual and auditory
control methods.
5.4. Creating waste-free workplace using 5W and 1Hsheet.
5.5. Doing required operation
5.6. Facilitating standard procedures and practices
5.7. Ensuring and training capability of the work team on the new Standard
Operating Procedures (SOPs).
LEARNING METHODS:
For None Reasonable Adjustment for Trainees with Disability (TWD)
Impaired
Trainees Low Vision and Blind Deaf Hard of hearing Physical impairment
Lecture-  Provide large print text  Assign sign language interpreter  Organize the class room  Organize the class
discussion  Prepare the lecture in  Arrange the class room seating to be seating arrangement to be room seating
Audio/video & in Brail format conducive for eye to eye contact accessible to trainees arrangement to be
 Organize the class room seating  Make sure the luminosity of the light of  Speak loudly accessible for
arrangement to be accessible to class room is kept  Ensure the attention of the wheelchairs users.
trainees  Introduce new and relevant vocabularies trainees  Facilitate and support
 Write short notes on the  Use short and clear sentences  Present the lecture in video the trainees who have
black/white board using large text  Give emphasis on visual lecture and format severe impairments on
 Make sure the luminosity of the ensure the attention of the trainees  Ensure the attention of the their upper limbs to
light of class room is kept  Avoid movement during lecture time trainees take note
 Use normal tone of voice  Present the lecture in video format  Provide Orientation on
 Encourage trainees to record the  Summarize main points the physical feature of
lecture in audio format the work shop
 Provide Orientation on the
physical feature of the work shop
 Summarize main points
Demonstratio  Conduct close follow up  use Sign language interpreter  Illustrate in clear & short  Facilitate and support
n  Use verbal description  Use video recorded material method the trainees having
 Provide special attention in the  Ensure attention of the trainees  Use Video recorded severe upper limbs
process of guidance  Provide structured training material impairment to operate
 facilitate the support of peer  Show clear and short method  Ensure the attention of the equipments/ machines
trainees  Use gesture trainees  Assign peer trainees to
 Prepare & use simulation  Provide tutorial support (if necessary)  Provide tutorial support assist
  Conduct close follow
up
 provide tutorial
support (ifnecessary
Group  Facilitate the integration of  Use sign language interpreters  Facilitate the integration of  Introduce the trainees
Page 11 of 121 Ministry of labor and TVET program title- Dairy Product Version -1
skill Processing Level III December 2021
Author/Copyright
discussion trainees with group members  Facilitate the integration of trainees with trainees with group with their peers
 Conduct close follow up group members members
 Introduce the trainees with other  Conduct close follow up  Conduct close follow up
group member  Introduce the trainees with other group  Introduce the trainees with
 Brief the thematic issues of the member other group member
work   Inform the group members
to speak loudly
Exercise  Conduct close follow up and  Conduct close follow up and guidance  Conduct close follow up  Assign peer trainees
guidance  Provide tutorial support if necessary and guidance  Use additional
 Provide tutorial support if  provide special attention in the  Provide tutorial support if nominal hours if
necessary process/practical training necessary necessary
 provide special attention in the  Introduce new and relevant vocabularies  provide special attention in
process the process/ practical
training
 prepare the assignment questions  Use sign language interpreter  Provide briefing /orientation
Individual in large text/Brail  Provide briefing /orientation on the on the assignment
assignment  Encourage the trainees to prepare assignment  Provide visual recorded
and submit the assignment in  Provide visual recorded material material
large texts/Brail
 Make available recorded
assignment questions
 Facilitate the trainees to prepare
and submit the assignment in soft
or hard copy
ASSESSMENT METHODS:
Interview   Use sign language interpreter  Speak loudly  Use written response
 Ensure or conform whether the proper  Using sign language as an option for the
communication was conducted with the interpreter if necessary trainees having speech
trainee through the service of the sign challenges
language interpreter 
 Use short and clear questioning
 Time extension
Written  Prepare the exam in large  Prepare the exam using short sentences,  Prepare the exam using  Use oral response as
test texts/Brail multiple choices, True or False, matching short sentences, multiple an option to give
 Use interview as an option if and short answers choices, True or False, answer for trainees
necessary  Avoid essay writing matching and short having severe upper
 Prepare the exam in audio format  Tim extension answers if necessary. limb impairment
 Assign human reader  Time extension for
 (if necessary) trainees having severe
 Time extension upper limb impairment

Demonstrati  Brief the instruction or provide  Use sign language interpreter  Provide activity based  Provide activity based
on/ them in large text/Brail  Brief on the instruction of the exam assessment assessment
Observation  Time extension  Provide activity-based/ practical  Brief on the instruction  Conduct close follow
assessment method of the exam up
 Time extension  Use loud voice  Time extension
 Time extension
ASSESSMENT CRITERIA:
 Work instructions are used to determine job requirements, including method, material and
equipment.
 Job specifications are read and interpreted following working manual.
 OHS requirements, including dust and fume collection, breathing apparatus and eye and ear personal
protection needs are observed throughout the work.
 Appropriate material is selected for work.
 Safety equipment and tools are identified and checked for safe and effective operation.
 Plan of MUDA and problem identification is prepared and implemented.
 Causes and effects of MUDA are discussed.
 All possible problems related to the process /Kaizen elements are listed using statistical tools and
techniques.
 All possible problems related to kaizen elements are identified and listed on Visual Management
Board/Kaizen Board.
 Tools and techniques are used to draw and analyze current situation of the work place.
 Wastes/MUDA are identified and measured based on relevant procedures.
 Identified and measured wastes are reported to relevant personnel
 All possible causes of a problem are listed.
 Cause relationships are analyzed using4M1E.
 Causes of the problems are identified.
 The root cause which is most directly related to the problem is selected.
 All possible ways are listed using creative idea generation to eliminate the most critical root cause.
 The suggested solutions are carefully tested and evaluated for potential complications.
 Detailed summaries of the action plan are prepared to implement the suggested solution
Lo4. Eliminate MUDA and Assess effectiveness of the solution.
 Plan of MUDA elimination is prepared and implemented by medium KPT members.
 Necessary attitude and the ten basic principles for improvement are adopted to eliminate
waste/MUDA.
 Tools and techniques are used to eliminate wastes/MUDA based on the procedures and OHS.
 Wastes/MUDA are reduced and eliminated in accordance with OHS and organizational
requirements.
 Tangible and intangible results are identified.
 Tangible results are compared with targets using various types of diagrams.
 Improvements gained by elimination of waste/MUDA are reported to relevant bodies.
LO5. Prevent occurrence of wastes and sustain operation
 Plan of MUDA prevention is prepared and implemented.
 Standards required for machines, operations, defining normal and abnormal conditions, clerical
procedures and procurement are discussed and prepared.
 Occurrences of wastes/MUDA are prevented by using visual and auditory control methods.
 Waste-free workplace is created using 5W and 1Hsheet.
 The completion of required operation is done in accordance with standard procedures and practices.
 The updating of standard procedures and practices is facilitated.
 The capability of the work team that aligns with the requirements of the procedure is ensured and
trained on the new Standard Operating Procedures (SOPs).
Annex: Resource Requirements
IIND DPP3 M01 1221: Preventing and Eliminating MUDA
Item Recommen
Category/Item Description/ Specifications Quantity
No. ded Ratio
A. Learning Materials
1. TTLM Learning guide 25 1:1
2. Textbooks Related course 5 5:25
3. Reference Books Related course 5 5:25
Journals/ Related course
4. 5 5:25
Publication/Magazines
B. Learning Facilities & Infrastructure
1. Lecture Room 6*8m 1 1:25
2. Library 12*10m 1 1:25
3. Workshops 6*5m 1 1:
Consumable
C.
Materials
1. Paper A4 1 1:1
2. Flip chart 23”32” 1 1:25
3 Parker Art 25 1:1
4 Broom durable 5 1:5
5 Cleaning plastic spade Durable 5 1:5
5 Basket Standard/comfortable 5 1:5
Thickness: 1.5-2mm,
6 Paints 5 1:5
Width: 100cm
7 Sticker Zinc Alloy, size 60mm 5 1:5
8 Chip wood Standard 1 1:25
9 Sponge Packing 50Pieces/carton, 25 1:1
D. Tools and Equipment
1. Hook Metal, Precision range: ±0.002m
2 Shadow board/Tools 1*2m 1 1:25
board Durable and standard
3 Pencil HB
Shank diameter: 1.3mm-5.5mm
4 Nails
Concrete nail
5 Shelves Capacity:80 to 100kg/layer
E. Personal Protective Equipment
1 Overall 100% cotton 25 1:1
2 Gloves Leather 25 1:1
3 Safety shoes Upper: Rubber 25 1:1
4 Goggles Frame: flexible frame 25 1:1
5 Respirator Full face piece with hard-coated 25 1:1
6 Hats Wool felt 25 1:1
7 First AID Kits 1 1:25
8 Dust masks/goggles Standard /made for safety 25 1:1
LEARNING MODULE 02
MODULE TITE : Controlling contaminants and allergens in the workplace

MODULE CODE :IND DPP3 M02 1221
MODULE DESCRIPTION : This module describes knowledge, skills and attitude required to
examine the risk of physical, chemical, microbiological contaminants, allergens in a food production
workplace and implement control measures designed to manage risks of allergens in the workplace.
LEARNING OUTCOMES
LO1. Assess risk of physical contamination
LO2. Assess risk of chemical contamination
LO3. Assess risk of microbiological contamination
LO4. Assess risk of allergens in the workplace
LO5. Implement control measures to manage contaminants and allergens
MODULE CONTENTS
1.1. Identifying types and sources
1.2. Identifying risks
1.3. Identifying control measures of physical contamination
1.4. Assessing workplace procedures and practices
1.5. Identifying physical contaminants
2.1. Identifying types and sources of chemical contamination
2.2. Identifying risks
2.3. Identifying control measures to eliminate or reduce risks of chemical contamination
2.4. Assessing workplace procedures and practices to determine level of risk
2.5. Identifying control measure for chemical contaminants
3.1. Identifying types and sources
3.2. Identifying risks of operation , product and consumers
3.3. Identifying control measures of microbiological contamination
3.5. Identifying microbiological contaminants and opportunities for improvement
LO4: Assess risk of allergens in the workplace
4.1. Identifying types and sources of allergens
4.2. Identifying risk of operations, product and consumer
4.3. Identifying control measures of allergens
4.5. Identifying risks of allergens contaminants and opportunities for improvements
LO5: Implement control measures to manage contaminants and allergens
5.1. Implementing control measures
5.2. Identifying emergency procedures and conditions
5.3. Identifying and undertaking reports and documentation
5.4. Conducting work
LEARNING METHODS:
Impaired
Trainees Low Vision Deaf Hard of hearing Physical impairment
 Provide large print text  Assign sign language interpreter  Organize the class  Organize the class
 Prepare the lecture in  Arrange the class room seating to room seating room seating
Lecture- Audio/video be conducive for eye to eye arrangement to be arrangement to be
discussion  Organize the class room seating contact accessible to accessible for
arrangement to be accessible to  Make sure the luminosity of the trainees wheelchairs users.
trainees light of class room is kept  Speak loudly  Facilitate and support
 Write short notes on the  Introduce new and relevant  Ensure the the trainees who have
black/white board using large text vocabularies attention of the severe impairments
 Make sure the luminosity of the  Use short and clear sentences trainees on their upper limbs
light of class room is kept  Give emphasis on visual lecture  Present the to take note
 Use normal tone of voice and ensure the attention of the lecture in video  Provide Orientation
 Encourage trainees to record the trainees format on the physical
lecture in audio format  Avoid movement during lecture  Ensure the feature of the work
 Provide Orientation on the time attention of the shop
physical feature of the work shop  Present the lecture in video format trainees
 Summarize main points  Summarize main points
Demonstration  Conduct close follow up  Use sign language interpreter  Illustrate in clear  Facilitate and support
 Use verbal description  Use video recorded material & short method the trainees having
 Provide special attention in the  Ensure attention of the trainees  Use Video severe upper limbs
process of guidance  Provide structured training recorded material impairment to operate
 facilitate the support of peer  Show clear and short method  Ensure the equipment’s/
trainees  Use gesture attention of the machines
 Prepare & use simulation  Provide tutorial support (if trainees  Assign peer trainees
necessary)  Provide tutorial to assist
support (if  Conduct close follow
necessary) up
 Provide tutorial
support (if necessary
 Facilitate the integration of  Use sign language interpreters  Facilitate the  Introduce the trainees
trainees with group members  Facilitate the integration of integration of with their peers
 Conduct close follow up trainees with group members trainees with
Group  Introduce the trainees with  Conduct close follow up group members
Discussion another group member  Introduce the trainees with another  Conduct close
 Brief the thematic issues of the group member follow up
work  Introduce the
trainees with
another group
member
 Inform the group
members to speak
loudly
 prepare the assignment questions  Use sign language interpreter  Provide
Individual in large text  Provide briefing /orientation on briefing
Assignment  Encourage the trainees to prepare the assignment /orientation on the
and submit the assignment in  Provide visual recorded material assignment
large texts  Provide visual
 Make available recorded recorded material
 Facilitate the trainees to prepare
or hard copy
ASSESSMENT METHODS:
 Use sign language interpreter  Speak loudly  Use written response
Interview  Ensure or conform whether the  Using sign as an option for the
proper communication was language trainees having
conducted with the trainee through interpreter if speech challenges
the service of the sign language necessary
interpreter
 Use short and clear questioning
 Time extension
 Prepare the exam in large texts  Prepare the exam using short  Prepare the exam  Use oral response as
Written Test  Use interview as an option if sentences, multiple choices, True using short an option to give
necessary or False, matching and short sentences, answer for trainees
 Prepare the exam in audio format answers multiple choices, having severe upper
 Assign human reader (if  Avoid essay writing true or false, limb impairment
necessary)  Time extension matching and  Time extension for
 Time extension short answers if trainees having
necessary. severe upper limb
impairment
Demonstration/   Use sign language interpreter  Provide activity-  Provide activity-
Observation  Brief on the instruction of the based assessment based assessment
exam  Brief on the  Conduct close follow
 Provide activity-based/ practical instruction of the up
assessment method exam  Time extension
 Time extension  Use loud voice 
 Time extension
 Types and sources of physical contamination in the workplace are identified.
 Risks are identified to operations, product and consumer.
 Control measures are identified to eliminate or reduce risks of physical

contamination.
 Workplace procedures and practices are assessed to determine level of risk for
physical contaminants and opportunities for improvement identified.

 Types and sources of chemical contamination in the workplace are identified.
 Control measures are identified to eliminate or reduce risks of chemical

contamination.
 Workplace procedures and practices are assessed to determine level of risk Control
measures for chemical contaminants and opportunities for improvement identified.
 Types and sources of microbiological contamination in the workplace are identified.
 Control measures for microbiological contamination are identified to eliminate or

reduce risks of contamination
microbiological contaminants and opportunities for improvement identified.
LO4. Assess risk of allergens in the workplace

 Types and sources of allergens are identified
 Control measures are identified to eliminate or reduce risks of allergens.
allergens and opportunities for improvement identified.
LO5. Implement control measures to manage contaminants and allergens
 Control measures are implemented as part of work operations.
 Emergency procedures and conditions for implementation are identified.
 Reporting and documentation associated with controls is identified and undertaken
as required.
IIND DP3 M2 1221: Controlling Contaminants and Allergens in the Workplace

Item Recommen
No. ded Ratio
2. Textbooks Related courses 25 1:1
3. Reference Books Related courses 25 1:1
Journals/ Related courses 1:1
4. 25
2. Library 12*10m 1 1:25
Consumable
C.
Materials
1. Paper A4 1 1:1
2. Flip chart 23”32” 1 1:25
4 Basket Durable 5 1:5

1. All safety hazard lab Should be fulfill standard Set/ 1:25
equipments specification package
7 First AID Kits Set/package 1 1:5
8 Dust masks/goggles Standard 25 1:1
LEARNING MODULE 03
TVET-PROGRAMME TITLE: Dairy Products Processing level III

MODULE TITLE : Implementing HACCP Principle
MODULE DESCRIPTION : This module of competency covers the knowledge, skills and and
attitude required to develop and review a food safety program, food safety hazards and methods to
monitor and control food safety hazards.
LEARNING OUTCOMES
LO1. Prepare to develop and review a food safety program
LO2. Identify and review food safety hazards
LO3. Establish and review methods to monitor and control food safety hazards
MODULE CONTENTS:
1.1 .Identifying roles and responsibilities for participating food safety program
1.2. Identifying the scope
1.3 Addressing management system
2.1. Identifying process in food safety program and describing processes in each steps
2.2. Identifying food safety hazards
2.3. Identifying handling methods and processing techniques
3.1. Establishing acceptable methods used to control hazards
3.2.Validating or verifying control methods
3.3. Establishing procedures for preventative action
3.4. Establishing appropriate methods for monitoring processes.
3.5. Establishing required corrective action
3.6. Conducting work
LEARNING METHODS:
Impaired
Author/Copyright
necessary) up
trainees with
another group
member
members to speak
loudly
or hard copy
ASSESSMENT METHODS:
interpreter
 Time extension
impairment
 Time extension
 .Roles and responsibilities for participating in developing or reviewing a food safety program
are identified.
 The scope of the food safety program is identified.
 Management system in food safety is addressed
 Processes to be covered by the food safety program are identified and steps within each process
are described.
 Food safety hazards that are reasonably expected to occur are identified for each process.
 Handling methods, processing techniques and existing support programs used in the workplace
are identified.
 Acceptable methods used to control hazards are established for each food safety hazard that is
reasonably expected to occur.
 Control methods are validated or Verified
 Procedures for taking preventative action are established.
 Appropriate methods for monitoring that processes remain within control are established.
 Required corrective action to respond to situations where hazards are not effectively controlled
is established.
 Work is conducted in accordance with workplace environmental guidelines.
Author/Copyright
Module Title: Implementing HACCP Principle

Module Code: IND DPP3 M03 1221
Item Category/Item Description/ Specifications Quantity Recommended Ratio
No. (Item: Learner)
A. Learning Materials (May include but not limited to)
1. TTLM Prepared by trainers 25 1:1
2. Reference Books HACCP Principles 5 1:5
1. Contextual area /Lecture room 7*8m 01 1:25
2. Library 7*8m 01 1:25
4 Practical/Assessment area 7*8m 02 1:13
White board Standard 01 1:25
C Consumable Materials
1. Test cup Glass 25 1:1
2 Bottle Graduated glass 5 1:5
3. Paper A4 5rim 1:5
D. Tools and Equipment’s
1 Digital thermometer Digital standard 5 1:5
2 5 1:5
PH Meter Digital standard for food.
3 Refracto meter 5 1:5

Digital standard
4 Conductivity meter 5 1:5

Digital standard
5 Lactometer Temp. and density 5 1:5

measuring
6 Lactoscan 1 1:25
Digital standard
7 Micrometer In-out depth 5 1:5
8 Binary microscope Portable digital 5 1:5
Personal protective equipment
1. Over all standard 25 1:25
2. Glove (leather) standard 25 1:25
3. Eye Google standard 25 1:25
4. Mask standard 25 1:25
5. Helmets standard 25 1:25
6. Ear protector standard 25 1:25
7. First Aid Full parameters 1 1:25
LEARNING MODULE 04
TVET-PROGRAMME TITLE: Dairy Products Processing level III
MODULE TITLE: Maintaining dairy processing Equipment
NOMINAL DURATION: 84 Hours
MODULE DESCRIPTION: This module describe the knowledge, skills and attitudes
required to application of planning, technical knowledge and skills to check and isolate routine
and non-routine equipment faults used in production, report on the status and maintain the
equipment
LEARNING OUTCOMES
LO1. Identify scope of operational check
LO2. Plan operational checks
LO3. Check unit through full operational range
LO4. Identify fault and/or formulate recommendations
LO1. Identify scope of operational check
1.1. Identifying and classifying equipment components and operating systems

1.2. Matching appropriate tests and procedures.
1.3. Identifying special test procedures and parameters
1.4. Explaining operating principles of hydraulic, pneumatic, mechanical and
electrical/electronic systems.
1.5. Implementing Measures and identifying hazards
1.6. Rotating and moving machinery
1.7. Temporary connections or by-passes
1.8. Observing and undertaking physical condition of equipment.
1.9. Recording preliminary observations.
1.10. Discussing test procedures and obtaining necessary permission
LO2: Plan operational checks

2.1. Checking specifications and notes
2.2. Clarifying and identifying preliminary observations
2.3. Planning testing sequence/s noting and recording results
observations.
2.4. Identifying safe area
2.5. Making arrangements
LO3: Check unit through full operational range
3.1. Undertaking testing, observing relevant safety and operational requirements.
3.2. Confirming results and findings.
3.3. Identifying and using tools and equipment for maintenance
LO4: Identify fault and/or formulate recommendations
4.1. Identifying impact of fault on work schedules
4.2. Recording proposals for equipment repair
4.3. Undertaking repairs
LEARNING METHODS:
Impaired
Low Vision Deaf Hard of hearing Physical impairment
Trainees
Lecture-  Prepare the lecture in  Arrange the class room seating to be room seating room seating
discussion Audio/video conducive for eye-to-eye contact arrangement to be arrangement to be
 Organize the class room seating  Make sure the luminosity of the light of accessible to trainees accessible for
arrangement to be accessible to class room is kept  Speak loudly wheelchairs users.
trainees  Introduce new and relevant vocabularies  Ensure the attention of  Facilitate and support
 Write short notes on the  Use short and clear sentences the trainees the trainees who have
black/white board using large text  Give emphasis on visual lecture and  Present the lecture in severe impairments
 Make sure the luminosity of the ensure the attention of the trainees video format on their upper limbs
light of class room is kept  Avoid movement during lecture time  Ensure the attention of to take note
 Use normal tone of voice  Present the lecture in video format the trainees  Provide Orientation
 Encourage trainees to record the  Summarize main points on the physical
lecture in audio format feature of the work
 Provide Orientation on the shop
physical feature of the work shop
 Summarize main points
Demonstration  Conduct close follow up  Use sign language interpreter  Illustrate in clear &  Facilitate and support
 Use verbal description  Use video recorded material short method the trainees having
 Provide special attention in the  Ensure attention of the trainees  Use Video recorded severe upper limbs
process of guidance  Provide structured training material impairment to operate
 facilitate the support of peer  Show clear and short method  Ensure the attention of equipment’s/
trainees  Use gesture the trainees machines
 Prepare & use simulation  Provide tutorial support (if necessary)  Provide tutorial support  Assign peer trainees
(if necessary) to assist
 Conduct close follow
Page 38 of 121 Federal TVET Agency TVET program title- Biomedical Version -1
Author/Copyright equipment Servicing Level -1 October 2020
up
Group discussion  Facilitate the integration of  Use sign language interpreters  Facilitate the  Introduce the trainees
trainees with group members  Facilitate the integration of trainees with integration of trainees with their peers
 Conduct close follow up group members with group members
 Introduce the trainees with another  Conduct close follow up  Conduct close follow
group member  Introduce the trainees with another up
 Brief the thematic issues of the group member  Introduce the trainees
work with another group
member
members to speak
loudly
Exercise  Conduct close follow up and  Conduct close follow up and guidance  Conduct close follow  Assign peer trainees
guidance  Provide tutorial support if necessary up and guidance  Use additional
 Provide tutorial support if  provide special attention in the  Provide tutorial support nominal hours if
necessary process/practical training if necessary necessary
 provide special attention in the  Introduce new and relevant vocabularies  provide special
process attention in the process/
practical training
 prepare the assignment questions  Use sign language interpreter  Provide briefing
Individual in large text/Brail  Provide briefing /orientation on the /orientation on the
assignment  Encourage the trainees to prepare assignment assignment
and submit the assignment in large  Provide visual recorded material  Provide visual recorded
texts/Brail material
 Make available recorded
or hard copy
ASSESSMENT METHODS:
Interview  Use sign language interpreter  Speak loudly  Use written response
 Ensure or conform whether the proper  Using sign language as an option for the
communication was conducted with interpreter if necessary trainees having speech
the trainee through the service of the challenges
sign language interpreter
 Time extension
Written test  Prepare the exam in large  Prepare the exam using short  Prepare the exam using  Use oral response as
texts/Brail sentences, multiple choices, True or short sentences, multiple an option to give
 Use interview as an option if False, matching and short answers choices, True or False, answer for trainees
necessary  Avoid essay writing matching and short having severe upper
 Prepare the exam in audio format  Time extension answers if necessary. limb impairment
 Assign human reader  Time extension for
 (if necessary) trainees having severe
 Time extension upper limb
impairment
Demonstration/  Brief the instruction or provide  Use sign language interpreter  Provide activity-based  Provide activity-based
Observation them in large text/Brail  Brief on the instruction of the exam assessment assessment
 Time extension  Provide activity-based/ practical  Brief on the instruction  Conduct close follow
assessment method of the exam up
 Time extension  Use loud voice  Time extension
LO1: Identify scope of operational check
 Equipment components and operating systems are identified and classified.

 Appropriate tests and procedures are matched to the equipment operating systems.
 Special test procedures and parameters are identified in manufacturer's specifications and
procedures.
 The operating principles of hydraulic, pneumatic, mechanical and electrical/electronic systems are
explained as related to workplace equipment.
 Measures are implemented to control identified hazards in line with procedures and duty of care.
 Checks on the physical condition of equipment are observed and undertaken as per procedures.
 Preliminary observations are recorded.
 Test procedures are discussed with appropriate personnel and necessary permission obtained
where required.
LO2: Plan operational checks
 Specifications and notes are checked from preliminary observations areas to be clarified and
identified.
 Testing sequence/s noting areas is planned where results and observations should be recorded.
 Safe area for testing is identified.
 Arrangements are made for any additional resources.

LO3: Check unit through full operational range
 Testing, observing relevant safety and operational requirements are undertaken.
 Results and findings are confirmed.
 Tools and equipment are identified and used for maintenance.
LO4: Identify fault and/or formulate recommendations
 Impact of fault on work schedule is identified.
 Proposals for equipment repair are recorded based on faults found, cost/time implications and
workplace approval systems.
 Report is explained to relevant workplace personnel including any options and recommendations.
 Repairs are undertaken where appropriate in accordance with procedures.
Author/Copyright equipment Servicing Level -III September 2021
IND DPP2 M04 1221: : Maintaining dairy processing equipment

Item Description/ Recommended Ratio
Category/Item Quantity
No. Specifications (Item: Learner)
2. Textbooks Related to topics 25 1:1
3. Reference Books Related to topics 25 1:1
4. Journals/Publication/Magazines Related to topics 25 1:1

2. Library 12*10m 1 1:25
3. Fermentation room 3*4m 1 1:25
4 Storage room 3*4m 1 1:25
5 Utility room 3*4m 1 1:25
6 Cooled room 3*4 1 1:25
C. Consumable Materials
1. Paper A4 1 1:1
2. Flip chart 23”32” 1 1:25
3 Marker Art line 25 1:1
4 Broom Durable 5 1:5
D. Personal Protective Equipment
Respirator Full face piece with 25 1:1
5
hard-coated
7 First AID Kits Full parameters 1 1:1
LEARNING MODULE 05
MODULE TITLE: Performing Basic Milk Quality Tests
MODULE DESCRIPTION: This Module describes the skills, knowledge and attitude required to
Interpret test requirements, prepare sample and check equipment before use, perform tests on samples and
Maintain a safe work environment using standard methods
LEARNING OUTCOMES
LO1. Interpret test requirements
LO2. Prepare sample
LO3. Check equipment before use
LO4. Perform tests on samples
LO5. Maintain a safe work environment
MODULE CONTENTS:
LO1. Interpret test requirements.
1.1 . Reviewing test request and retesting method with equipment
1.2 . Identifying hazard controls
LO2. Prepare sample

2.1 Recording, comparing Sample and reporting
2.2 Preparing sample
LO3. Check equipment before use
3.1. Set upping equipment
3.2. Performing pre-use and safety checks with enterprise procedures and instructions
3.3. Identifying and reporting unsafe equipment
3.4. Checking calibration status and reporting out of calibration.
LO4. Perform tests on samples
4.1 Identifying, preparing, measuring sample and standards.
4.2 . Conducting test.
4.3 . Recording data
4.4 . Performing Calculations
4.5 . Identifying and reporting out of specification
4.6 . Calibration and maintenance
4.7 . Shutting down equipment
LO5. Maintain a safe work environment
5.1. Applying safe work practices and personal protective equipment
5.2. Minimizing generation of wastes and environmental impacts
5.3. Ensuring safe disposal of laboratory and hazardous wastes
5.4. Cleaning caring and storing equipment and reagents
LEARNING METHODS:
Impaired
 Provide tutorial to assist
Author/Copyright equipment Servicing Level -III September 2021
necessary) support (if  Conduct close follow
necessary) up
trainees with
another group
member
members to speak
loudly
or hard copy
ASSESSMENT METHODS:
interpreter
 Time extension
impairment
 Time extension
LO1: Interpret test requirements.
 Test request is reviewed to identify samples to be tested and method and equipment involved retested.
 Hazards and enterprise controls associated with the sample, preparation methods, reagents and equipment
are identified.
LO2: Prepare sample
 Sample description is recorded and compared with specification, and discrepancies are recorded and
reported.
 Sample is prepared in accordance with appropriate standard methods.
LO3: Check equipment before use

 Test equipment is set up in accordance with test method.
 Pre-use and safety checks are performed in accordance with enterprise procedures and manufacturer's
instructions.
 Faulty or unsafe equipment is identified and reported to appropriate personnel.
 Calibration status of equipment is checked and any out of calibration items are reported to appropriate
personnel
LO4: Perform tests on samples
 Sample and standards to be tested are identified, prepared and weighed or measured.
 Tests are conducted in accordance with enterprise procedures.
 Data is recorded in accordance with enterprise procedures
 Calculations on data are performed as required.
 Out of specification are identified and reported promptly to appropriate person
 Equipment is shut down in accordance with operating procedures
LO5: Maintain a safe work environment
 Established safe work practices and personal protective equipment are used to ensure personal safety and
that of other laboratory personnel.
 The generation of wastes and environmental impacts is minimized.
 Safe disposal of laboratory and hazardous wastes is ensured.
 Equipment and reagents are cleaned, cared for and stored as required
Annex: Resource Requirement
IND DPP3 M05 1221 Performing Basic Milk Quality Tests
Recommen Remark
Item Quantit ded Ratio
Category/Item Description/ Specifications
No. y (Item:
Learner)
Learning
A.
Materials
1. TTLM To be prepared by a trainer 25 1:1
2. Textbooks Related courses 5 5:25
Reference Related books
3. 5 5:25
Books
Journals/ Related publications
4. Publication/ 10 10:25
Magazines
Learning
B. Facilities &
Infrastructure
2. Library 7*8m 1 1:25
Physic chemical room 4*5m 1 1:25 Other
Laboratory Washing room 3*4m 1 1:25 rooms
3
rooms Microbiological room 4*5m 1 1:25 may be
Chemical storage room3*4m 1 1:25 requested
Consumable if it is
C. necessary
Materials
1. Sanitizer Made for safety, 2liter 1 1:25 Others
2. Hand Soap Fluid-1liter 5 1:25 necessary
things
Distilled Standard and for lab 20lite
3 1:25 will
water r
requested
Amyl alcohol, denatured alcohols 70-75%,
4 Alcohols 5liter 5:25 based on
ethanol 90-100%
purpose
Sulphuric 93-96% concentration
6 1liter 1:25
acid
Buffering Powder, standard( @4 or 7 (for PH 500g
7 1:25
agents meter) m
D. Tools and
Equipment
White Gown 1/
Protective
1 perso 1:1
cloth
n
Boots/safety Plastic/ leather/cloth/ or others 1/
shoes/ use perso
2 n 1:1
and throw
foot mask
Water proof 1/
3 hand Glove perso 1:1
n
head hat Made of Cloth/ use and throw net 1/
4 perso 1:1
/cape,
n
Use andthrow/reusable/ Made of Cloth 1/
nose and
5 perso 1:1
mouth mask
n
Features: Accurate reading, light weight, Others
and temperature reading accessory
Lactometer things
6 0-40oC. Measuring specific gravity, range 0 3 3:25 are
o
- 40, calibrate 27 C ,made of considere
borosilicate/neutral glass d in
package
Exterior -304 stainless steel, accurate
supply
measuring capacities 20.30, 60.90ml. over
7 dipper 3 3:25
flow hole accurate measure Convenient
hooked handle
Pair of tongs SS 304
8 2 2:25
Material:- nylon bristles on iron wire,
Test tube Brush material resistant to acids, aromatic

9 12 12:25
brush andaliphatic hydrocarbons, ketones and hot
water
Variable volume micropipettes feature
built-in tip ejector and autoclave tip cones,
Graduated should work on click -stop , high chemical
10 10 10:25
pipette and UV resistance, pyrex class A glass, 1ml
with 0.1 ml subdivisions
11 Test tubes Temperature proof , heat resistance glass, 10 10:25

100mm tall*13mm width and 11mm inside
diameter ,borosilicate glass, 10ml
Variable volume micropipettes feature
built-in tip ejector and autoclavable tip
12 pipettes cones, should work on click -stop , high 15 15:25
chemical and UV resistance, Pyrex class A
glass, 10ml with 0.1ml subdivisions
Borosilicate with glass stopper with
13 Conical flask subdivision 5ml, the maximum thermal 2 2:25
resistance is 500oC, 25ml.
Borosilicate glass, graduation interval
25ml, accuracy + 5%, autoclavable, upper
14 Beaker 2 2:25
extreme temperature 490oC, working
temperature 230oC, 5 liters.
15 Spatula spoon SUS304, 2gm, 5gm, 10gm 3 3:25
Free from discoloration and weld marks,
consistence dimensions without rough
edges, minimum vent height , rigidity to
resist excessive deformation when handled ,
Microbial
16 must not distort at 60oC , Must resist 25 1:25
Petri dish
fracture up to 19.61N stability incline stack
12degrees, free from loose particles greater
than 100μm in diameter disposable.
15*100mm.
Media bottles made from borosilicate
17 bottles tubing, white markings threaded colour 2 2:25
plastic cups, 250ml, 500ml, 1000ml
Alcohol Gey, lussac, at 15°c, 0-100%
meter
18 Dispenser Made of plastic, 250ml 5 5:25
19 Lacto scan Embedded Windows tablet, Ultrasonic 1 1:25
stirrer, Barcode reader, Embedded printer,
Integrated weight scales , Peristaltic pump
– automatic cleaning, Adjustable to the
input pipe pH probe holder, Possibility of
using different sample holders, Integrated
pH and conductivity measuring.
Environmental Conditions: Ambient air
temperature 10°C – 40°C (option 43 °C),
Milk temperature 1°C – 40°C, Relative
humidity 30% – 80%. Electrical
Parameters: AC Power Supply voltage
220V/110VDC, Power Supply voltage –
12V to 14,2V, Power Consumption – 30W
max Mechanical Parameters:
Dimensions (W x D x H) 290x300x330 mm
Weight < 5 kg. Measuring components:
fat, SNF, density, protein, lactose, added
water, milk sample temperature, freezing
point, mineral, PH, conductivity, total
solid.
20 Alcohol gun 304 Stainless steel, 2 2:25
neutral glass white color with measurable
21 Milk jug 3 3:25
500ml, 1000ml, 2liter
Capacity 100 liter, temperature range 1
ambient +50c to 700c without fan ambient
+8oc to 70oc if fan fitted. Fluctuation +
0.250c @370c, easy clean powder coated
Microbiologic body, aluminum coated mild steel chamber,
22 al Incubator 1:25
microprocessor digital controller, safety
over heat thermostat. Pulse incubator with
forced convection, glass inner door, SS,
inner chamber, maximum temperature 105
degree Celsius, including 3 chrome shelves
Refrigerator: 383L, energy efficiency class- 1
A+, cooling system-dynamic, climatic
class-SN-T.
Features Stamped Metal Body, Chrome
Trim, 2 Half.Width Clear Crisper Drawers,
Gallon Door
23 Refrigerator Storage, Temperature Management System. 1:25
Fixed Full-Width Freezer Shelf, 3 Easy-
Clean.
Spill-Proof Glass Shelves, Energy Star
Rated,
Optional Ice Maker, Available Left Hand
Power supply :- single phase 220V 50Hz
24 Hot air Oven General Requirement: The microwave oven 1 1:25
shall be simple in operation and with turn
able, over temperature protection, electrical
leakage breaker. Microwave Power : 700W
- 850W, Volume = 400liter Microwave
Frequency : 2450 MHz. Temperature
Range: 40°C to 300°C. Performance Data
Temp Fluctuation; ± 1.50 C. Number of
shelves 4. Number of shelf positions 6.
Intervalbetween shelves 65mm Max load
per shelf – 25kg Max load per chamber
50kg Power supply : single phase
220V,50Hz, 3.5KW. SS304 removable tree
digitaltemperature controller, double walled
zero skilled temperature, Heating element
air type heater.
Range 0.00 up to 14.00, resolution 0.01,
accuracy + 0.02.
Temperature Range 0 up to 100 oC with
25 pH Meter accuracy +0.2. 1 1:25
Electrical potential:- mV range -1999 up to

+1999 ,resolution 0.1,accuracy + 0.05%
+1digit
Stuart US152, plate material: aluminum-
Hot plate with silicon plate, maximum plate temperature:
26 magnetic 1 1:25
stirrer 325oC, rotation: 100-2000rpm
power supply:-3phase, 380V, 50Hz
27 Autoclave Self-contained microprocessor, Vertical
Rectangular High Pressure High Vacuum
steam Sterilizer. Should be operated on
380 V, 3 phases with neutral, AC power
supply. Steam generator volume shall be
minimum of 40 litres and should be fitted
with suitable electrical heater load of
10KW, to produce steam to sterilizer. The
sterilizer shall have single door (Hinge
type) with radial locking using shooting
bolts having high pressure locking safety
facility and made of good quality stainless
steel 304 qualities. Should provide heat
resistant SILICON door gasket withstands
up to 140 0C. The sterilizer shall have to
draw the water, automatically, when needed
in the inbuilt boiler. All connecting pipes
shall be made of good quality stainless
steel. The unit shall be fitted with suitable
water ring Vacuum pump, motor capacity:
3 HP.
28 Shaking Microprocessor-controlled temperature 1 1:25
water bath
regulation ensures fast heating up to the set
temperature and excellent temperature
constancy: ±0.1 °C, temporal.Optimum
temperature distribution throughout the
whole bath interior,Temperature display
and setting digitally via LED display, in 0.1
0
C increments Fast and exact setting, exact
reproducibility of the preset temperature.
Electronic monitoring of the temperature
controller. In case of a fault, the cause is
displayed on the LED. Over-temperature
cut-out: electronic, 4 0C above set
temperature, and electro-mechanical > 130
°C. Constant shaking frequency,
independent of load, even when in
continuous operation
Bath interior and shaking rack made of
stainless steel
No dripping back of condensate into the
vessels due to double-walled insulating lid
with interior camber
Electronic Readability: 0.005mg-/0.1mg , Power
29 analytical 1 1:25
supply:- Single phase, 220V,50Hz
balance
Lighting, white LED array, 3 digital LED,
Power supply: 220 V, 0.2 A, 50Hz.
Counter: Four digits of 9 mm of height, up
to 9999. Magnifier: Glass, biconvex, 100 or
Colony
30 counter 120 mm diameter, 4 diopters DIN 2. 1 1:25
Inputs: Pressure marker, normally open.
Contact pointer. Dimensions: (large x deep
x high),Without magnifier: 200 x 300 x 120
mm. With magnifier: 200 x 300 x 400 mm.
31 Bunsen Nickel-plated , rotatable air regulator 2 2:25

burner
Adjustable lock, 50-60cm ,iron or others
32 Burette stand 1 1:25
metals
Capacity: 5 L/hr, Automated control, Power
Water
33 distiller supply :- single phase , 220 V ; 2.5 kW 1 1:25
Dimension:365x368x845mm
34 Binocular Should be able to perform bright field, dark 1 1:25
Microscope
field and phase contrast applications. LED
illumination - high intensity, uniform
(uniform illumination throughout the field
even at low magnifications).Universal
condenser. Binocular tube with light path
selector Nosepiece - Quintuple or above to
accommodate 5 or more objectives at a
time. Eyepieces - 10X with Field of view
greater than 22mm with diopter
adjustments. Objectives – Plan Achromatic
or equivalent, 4x/5x; 10x; 20x, 40x and
100x (Oil Immersion). Objectives 10X,
20X, 40X & 100X should be phase
contrast. All objectives including oil-
immersion objective should be compatible
for use with cover slip (0.17mm). Right
Hand Stage holder with specimen holder
with refocusing stage mechanism, the
microscope to be upgradable to
Fluorescence Attachment ,other essential
accessories like, centering telescope, stage
micrometer, immersion oil & Required
filters etc.
LEARNING MODULE 06

MODULE TITLE: Monitoring storage facilities
MODULE DESCRIPTION: This module describe the knowledge, skills and attitude required to
monitor storage facilities in accordance with workplace requirements including determining site
functions and operations; monitoring storage operations in accordance with workplace procedures; and
taking appropriate action in response to identified discrepancies, changes to storage requirements, or
breaches in operational procedures.
LEARNING OUTCOMES
LO1. Determine site functions and operations
LO2. Monitor storage operations
LO3. Take appropriate action in response to changes to storage requirements
MODULE CONTENTS:
LO1: Determine site functions and operations
1.1. Identifying layout of storage facilities
1.2. Identifying types of storage facilities ,purpose and risk
1.3. Assessing inventory list
1.4. Identifying storage separation and co- storage application
LO2: Monitor storage operations
2.1. Confirming inventory data
2.2. Supervising storage area
2.3. Checking storage facilities
2.4. Monitoring integrity of goods/materials
LO3: Take appropriate action in response to changes to storage requirements
3.1. Noting and undertaking action changes with work place
3.2. Initiating appropriate actions in response to breaches
3.3. Documenting operational action and investigating out come
LEARNING METHODS:
Impaired
necessary) up
Author/Copyright Processing level- III December,
2021
trainees with
another group
member
members to speak
loudly
or hard copy
ASSESSMENT METHODS:
interpreter
 Time extension
impairment
 Time extension
ASSESSMENT CRITERIA
LO1: Determine site functions and operations
 Layout of storage facilities, work flow and activities undertaken in each zone are
identified.
 Type of storage facilities, their purpose and (any) associated risk factors are identified.
 Inventory lists are accessed through record management system.
 Storage separations and co-storage applications are identified
LO2. Monitor storage operations
 Inventory data is confirmed to match goods/freight and applicable storage requirements for
work
 Storage areas are supervised to ensure movement of personnel and goods/freight is in
accordance with workplace procedures.
 Storage facilities are checked to ensure appropriate operational capacity.
 Integrity of goods materials are monitored to ensure appropriate quality is maintained
LO3: Take appropriate action in response to changes to storage requirements
 Discrepancies/changes to storage requirements and/or inventory lists are noted and action
undertaken in accordance with workplace procedures.
 Appropriate action(s) are initiated in response to breaches of operational procedures
 Operational actions and investigative outcomes are documented in accordance with
workplace procedures
2021
IND DPP3 M06 1221 Monitoring Storage Facilities

Item Recommended Ratio
No. (Item: Learner)
1. TTLM Learning guide/UC Name/ 25 1:1
2. Text Books Related to topics/UC/ 5 1:5
3. Reference Books Related books
Handbook of Milk Processing June, 3 2011 by EIRI

3.
Dairy Products and Packaging (Author) 5 1:5
1
Technology
3. Modern Technology of Milk July, 4 2001 (4th Edition) by
NIIR Board (Author)
5 1:5
2 Processing & Dairy Products
Production Processing and May, 6 2005 by Dr Rajendra
3.
Marketing of Milk and Milk Kumar Pandey 5 1:5
3
Products
2. Library 12*10m 1 1:25
3. Workshops
1. Paper A4 1 1:1
2. Flip chart 23”32” 1 1:25
3 Parker Art line 25 1:1
4 Broom Plastic made 5 1:5
5 Cleaning plastic spade Plastic made 5 1:5
5 Basket Plastic made 5 1:5
Tools and Equipments
D.
All equipments required for Should be fulfill standard

1. storage depend on system specification and product type set 1:25
preferred
7 First AID Kits Fulfill all parameters 1 1:1
LEARNING MODULE M07
MODULE TITLE : Performing Pasteurized Milk Production Operation
MODULE CODE IND DPP3 M07 1221
MODULE DESCRIPTION : This module describes the skills and knowledge required to apply
sanitation procedures, implement procedures to prepare raw milk for pasteurization, assess the
organoleptic properties of product and relate to specifications and Meet workplace requirements for
food safety, quality and environmental management.
LEARNING OUTCOMES
LO1. Apply sanitation procedures
LO2. Implement procedures to prepare raw milk for pasteurization
LO3. Assess the organoleptic properties of product and relate to specifications
LO4. Identify own role and responsibility within team
MODULE CONTENTS:
1.1 Keeping clean bulk milk storage area and other inputs
1.2 Keeping clean and sanitizing all surfaces
1.3 Applying stringent personal hygiene procedures.
1.4 Maintaining raw milk area separate from pasteurized milk
1.5 Applying multi-phase cleaning systems.
1.6 Recording food safety related information
LO2. Implement procedures to prepare raw milk for pasteurization
2.1 Carrying out clarification procedures
2.2 Implementing standardization procedures for pasteurized milk sample
2.3 Carrying out pasteurization procedures.
2.4 Applying homogenization of equipment
LO3. Assess the organoleptic properties of product and relate to specifications
3.1 Identifying desirable and undesirable flavors

3.2 Recognizing different organoleptic qualities.
3.3 Assessing product for evenness of color and finish
3.4 Identifying possible causal factors and making changes to procedures
LO4. Identify own role and responsibility within team
4.1 Identifying individual role and responsibilities
4.2 Identifying and recognizing roles and responsibility of others
4.3 Identifying relationships within teams and externals
LEARNING METHODS:
Impaired
necessary) up
2021
trainees with
another group
member
members to speak
loudly
or hard copy
ASSESSMENT METHODS:
interpreter
 Time extension
impairment
 Time extension
LO1: Apply sanitation procedures
 The storage area bulk milk and other inputs are kept clean to reduce the risk of
infection.
 All surfaces are kept clean and sanitized.
 Stringent personal hygiene procedures are applied.
 Raw milk area is maintained separate from pasteurized milk operations.
 Multi-phase cleaning systems are applied to ensure sanitized surfaces and
equipment.
 Food safety related information is recorded, as required, including raw milk counts
pasteurized milk counts.
LO2: Implement procedures to prepare raw milk for pasteurization
 Clarification procedures for raw milk are carried out, if required.
 Standardization procedures for pasteurization by testing pasteurized milk sample are
implemented.
 Pasteurization procedures are carried out.
 Homogenization equipment are used on the work enterprise
LO3: Assess the organoleptic properties of product and relate to specifications

 Desirable and undesirable flavors in the product are identified.
 Different organoleptic qualities are recognized.
 The product is assessed for evenness of color and finish.
 Possible causal factors are identified and changes made to procedures to address
product quality issues
LO4: Identify own role and responsibility within team
 Individual role and responsibilities within the team environment are identified
 Roles and responsibility of other team members are identified and recognized
 Reporting relationships within team and external to team are identified
IND DPP3 M07 1221: Performing Pasteurized Milk Production Operation

Reco Remark
mmen
Ite ded
m Category/Item Description/ Specifications Quantity Ratio
No. (Item:
Learn
er)
A Learning
. Materials
1. TTLM To be prepared by a trainer 25 1:1
2. Textbooks Related to course - -
3. Reference Books Related to course - -
Journals/ Related to course
4. Publication/ - -
Magazines
Learning
B
Facilities &
.
Infrastructure
7*8m 1:2
1. Lecture Room 1
5
7*8m 1:2
2. Library 1
5
20*25m(l*w) with all others division rooms All
and should be keep the good manufacturing standard
Processing room 1:2
3 1 issues
practice requirements concerning the 5
should be
construction material and environment considered
Laboratory Indicated under Tests. See the
1:2
4 1 referred
rooms 5
module
C Consumable
. Materials
Sodium According to manufacturer instruction 3:2
1. 3kg
hydroxide 5
2 Soda According to manufacturer instruction 3kg 3:2
ash( sodium
5
carbonate)
Volume: 3x(amount of milk) 1:2
3 Water ..
5
4 Hand Soap Fluid-500ml bottled 5 1:5
Solid 5 1:5
Packaging Polyethylene plastic, carton,glass
7
materials
D Tools and
. Equipment
1 Protective cloth White Gown 1/person 1:1
Boots/ use and Plastic/cloth/ or others 1/person
2 1:1
throw foot mask
3 hand Glove Water proof 1/person 1:1
4 head hat /cape, Made of Cloth/ use and throw net 1/person 1:1
nose and mouth Use and throw/reusable/ Made of Cloth
5 1/person 1:1
mask
Equipments Others accessories are considered in package supply
Capacity: 500 LT /h, Continuous working
principle, SUS304 stainless steel, inlet
temperature 4℃-50℃ ， pasteurization
temperature 70℃-95℃ ， holding time Optional:
15sec ， outlet temperature 4-45℃ ， 300S It can be
HTST Plate vat
temperature holding connection reserved.
pasteurizer 1:2 pasteurizer
1 Heat regeneration efficiency minimum 90%, 1
5 system with
(PLC) PID temperature auto control, balance bucket, its own
specificatio
milk pump, plate heat exchanger, pipes, valves,
n
entire frame, electrical control box. Power
supply :- 3phase ,380V,50Hz A.C,
2 Automatic Capacity: …… L / H, Dimension: ……., Net 1 1:2 Optional:
Cream separator Volume (lt): 12 , Solid empty volume (lt): 3, 5 it can be
electrical
Max. Drum Speed (rpm): 7700
and manual
Engine Power (kW): 7.5Kw Features: CIP for non
cleaning controlled on the PLC, Fully continues
operation
automatic control box, auto discharge dregs,
with friction when starting, pressure at outlet
≤2 bar, large sediment chamber and centralised
oil bath lubrication, effortless and smooth start
up through dynamic clutch system, close type
inlet, Material SUS 316. Operations and
auxiliaries: Working principle:- Continuous
system. Bowl: is solid walled, disc type,
suitable for manual cleaning and dynamically
balanced.
Power supply :- 3phase ,380V,50Hz A.C
Brand and Origin: ………
Capacity: … lt / h, Dimension: …… , Only usable
Power supply: 380 V, 50 Hz Power (W): in continues
operating
7.5KW to 13.7KW
system and
Material: Made of stainless steel suitable for capacity of
food pasteurizer,
Homogenizer 1:2
3 1 cream
Max. Particle size: up to 500 microns, 5
separator
Pressure: 150-200bar and
Number of pistons: 5, Required water supply: homogenize
r should be
Min. 2 bar
equal
Required air supply: Min 5 bar
Capacity: …… Lt Depends on
Dimension (Interior): D …. x …. mm Vertical capacity of
production
Cylindrical
Material: Internal wall 3.00 mm, insulated
sheet 1.50 mm AISI 304 (Inner layer + Dimple
Filling tank 1:2
4 jacket + Insulation) 1
5
Mixer: 1 HP, 45rpm Reducer-mixer,
Features: D 400 mm Manhole cover, CIP
washing head, DN 50 Butterfly valve, and
platform made of stainless steel, sampling
valve, cooling/chilling, sterile respiratory,
adjustable leg. Thermometer. Level controller.
Capacity: …… Lt/h , Open fan type
Material: Made entirely of AISI 304 Stainless
material
Food grade
Centrifugal Features: Open fan pump canopy Mechanical 1:2
5 1
Pump seal, air cooled type. 5
Sizes Available; DN50
Power: Single Phase, 2HP, 220V, 2800rpm
Brand and Origin: ………
Capacity: ……pcs/h, Power supply, max
2.3 kw, 220 /380v, 50 HZ compressed
air pressure 6 bar. Air consumption: ~ 0.30
m3/hour Water consumption: Optional.
Packaging material 1/2/3-layered polyethylene
film with black internal layer; thickness – 60-
90 microns, width – 320 or ; outer diameter of
roll – up to 320 mm
Filling Range (Milliliter): 200 to 500 ml Pouch
PE bag Packing length: 150-250mm
6
Machine Filling accuracy ± 0.5% [depending upon bulk
density of product, constant product
availability in the product tank (for liquids),
and proper maintenance. Overall dimensions,
(w x l х h): …. x ….. x ….. Mm Features:
Automatics Programmable Log Controller
(PLC), Touch Screen Panel, Photo Eye
Sensors, Electro-Pneumatic
Cylinders, Power Block, Servomotors,
Thermal Printer.
LEARNING MODULE 8
TVET-PROGRAMME TITLE: Dairy Products Processing Level III

MODULE TITLE : Performing Yoghurt Production Operation
MODULE DESCRIPTION : This module of competency covers the skills and knowledge required
to apply sanitation procedures, implement procedures to prepare milk for yoghurt making and carry
out procedures to inoculate milk and packaging procedures
LEARNING OUTCOMES
LO2. Implement procedures to prepare milk for yoghurt making
LO3. Carry out procedures to inoculate milk
LO4. Implement packaging procedures
LO5. Assess the organoleptic properties of yoghurt and relate to specifications
LO6. Meet workplace requirements for food safety, quality and environmental management
LO7. Communicate information about workplace processes
MODULE CONTENTS:
1.1. Keeping clean the storage area for starter culture
1.2. Keeping clean and sanitizing all surfaces
1.3 .Applying personal hygiene procedures
1.4 .Maintaining raw milk area separate from pasteurized
1.5 .Applying multi-phase cleaning systems and pasteurization equipment.
1.6. Recording food safety related information and yoghurt bacterial
2.1. Caring out clarification procedures for raw milk
2.2. Implementing standardization
2.3. Caring out pasteurization
2.4 Caring out homogenization equipment
3.1. Adding inoculants and adjuncts
3.2. Maintaining incubation temperature
3.3. Taking samples at appropriate stage and caring out tests
4.1. Appling requirements (duration, temperature, Acidity) for range of products
4.2.Identifying and applying packing methods
4.3.Adding necessary additives and agents
4.4. Applying pre packing preparations
4.5. Caring out packaging and labeling procedures
5.1. Identifying desirable and undesirable flavors
5.2. Recognizing different chemical and physical properties
5.3. Assessing yoghurt for evenness of appearance, smoothness, mouth fill, texture, taste
5.4. Identifying possible causal factors and changes
LO6. Meet workplace requirements for food safety, quality and environmental management
6.1.Keeping records of yoghurt manufacture
6.2.Implementing health and safety environmental protection procedures
6.3. Disposing waste
7.1.Selecting appropriate communication method
7.2. Communicating multiple operations
7.3. Raising questions to gain extra information
7.4.Identifying correct sources of information
7.5.Selecting and organizing information
7.6. Undertaking verbal and written reporting
7.7. Maintaining communication skills
LEARNING METHODS:
Impaired
necessary) up
trainees with
another group
member
members to speak
loudly
or hard copy
ASSESSMENT METHODS:
interpreter
 Time extension
impairment
 Time extension
 The storage area for starter cultures is kept clean to reduce the risk of infection.
 All surfaces are kept clean and sanitized.
 Multi-phase cleaning systems are applied to ensure sanitized surfaces and Pasteurization
equipment.
 Food safety related information is recorded, as required, including milk counts and yoghurt
bacterial, yeast and mold counts
 Standardization procedures for milk are implemented to be processed into yoghurt.
 Pasteurization procedures are carried out for milk.
 Homogenization equipment procedures are carried out for milk, where required
 Inoculants and adjuncts are added to milk and it is allowed inoculating to specification.
 Incubation temperature is maintained at specified level evenly throughout the vat/tank.
 Samples are taken at appropriate stages and tests carried out for acidity (either pH or titratable
acidity) as require
 Requirements (duration, temperature, Acidity, where applicable) for a range of product are
applied.
 Packing methods are identified and applied
 Necessary additives and necessary agents are added, as required.
 All other pre packing preparations are done according to that specific product SOP.
 Packaging and labeling procedures are carried out, as required.
Page 79 of 121 Ministry of labor and skill TVET program title- - Dairy Product Version -1
Author/Copyright Processing Level III December2021
 Desirable and undesirable flavors in products are identified.
 Different chemical and physical properties are recognized.
 Yoghurt is assessed for evenness of appearance, smoothness, mouth fill, texture, taste.
 Possible causal factors are identified and changes made to procedures to address product quality
issues.
LO6.Meet workplace requirements for food safety, quality and environmental management
 Records of yoghurt manufacture are kept, including required measurements for timing of
operations, temperature, milk and acidity, quantity.
 Health and safety and environmental protection procedures are implemented for the yoghurt
making working environment.
 Waste is disposed of and contribution made to the review of environmental impacts of the
yoghurt making operation.
 Appropriate communication method is selected.
 Multiple operations involving several topics areas are communicated accordingly.
 Questions are used to gain extra information.
 Correct sources of information are identified.
 Information is selected and organized correctly.
 Verbal and written reporting is undertaken when required.
 Communication skills are maintained in all situations.
Annex: Resource Requirement
MODULE TITLE : Performing Yoghurt Production Operation
Recommended
Item Description/
Category/Item Quantity Ratio
No. Specifications
(Item: Learner)
To be prepared by
1. TTLM 25 1:1
a trainer
2. Textbooks Related books 5 5:25
3. Reference Books Related books 5 5:25
4. Journals/Publication/Magazines Related books 5 5:25
2. Library 7*8m 1 1:25
1. Paper A4 1desta 1:25
2. White board STD 1 1:25
3. White board marker Max-fill 1packet 1:25
4 Whole milk Quality milk
5 Starter culture Pack 5 1:5
6 Cup Standard 5 1:5
7 Test kit Standard 5 1;5
1 Lactometer Digital 5 1:5
2 Lacto scan (eco milk) Standard 1 1:25
3 Yoghurt milk vat past. Standard 25 1:1
4 Fermentation tank(if required) Standard 1 1:25
5 Incubator Standard 1 1:25
6 yoghurt filler and sealer Standard 1 1:25
Personal protective equipment
1 Over all 25 1:25
2 Glove Water proof 25 1:25
3 Mask Standard 25 1:25
4 Goggle Standard 25 1 :25
5 Ear protector Standard 25 1:25
6 Safety shoes Standard 25 1:25
7 First Aid Full parameter 1 1:25
8 Fire extinguisher Standard 1 1:25
LEARNING MODULE 09
TVET-PROGRAMME TITLE: Dairy Products Processing Level III

MODULE TITLE: Carrying out Cheese Making Operations
MODULE DESCRIPTION : This module covers to provide the trainees with the, knowledge, skills
and attitudes required to apply sanitation procedures, implement procedures to prepare milk for cheese
making, carry out procedures to inoculate milk, fermentation, produce and cut curd, separate the
whey, wash the curd, drain and implement cheese curing and packaging procedures
LEARNING OUTCOMES
LO2. Implement procedures to prepare milk for cheese making
LO3. Carry out procedures to make cheese process
LO4. Implement cheese curing and packaging procedures
LO5. Assess the organoleptic properties of cheese and relate to specifications
MODULE CONTENTS:
1.1. Keeping clean the storage area for starter cultures
1.2. Cleaning and sanitizing all surfaces
1.3. Applying stringent personal hygiene procedures
1.4. Maintaining raw milk area from pasteurized milk
1.5. Applying multi-phase cleaning systems
1.6. Recording food safety related information
LO2 Implement procedures to prepare milk for cheese making
2.1. Carrying out clarification procedures
2.2. Implementing standardization procedures
2.3. Carrying out pasteurization procedures
2.4. Carrying out homogenization procedures
3.1. Adding cheese inoculants and adjuncts
3.2. Maintaining temperature
3.3. Measuring rennet and diluting before adding to milk
3.4. Carrying out curd cutting
3.5. Taking curd samples and carrying out tests for acidity and temperature
3.6. Assessing whey fat levels for curd cutting efficiency
3.7. Carrying out curd separation and washing activities
3.8. Continuing acidification of curd
3.9. Adding dry salt to milled curd before pressing
3.10. Transferring the cut curd to molds and holding at a constant temperature
3.11. Following cooking schedule and stirring curd
3.12. Stirring curd to optimal syneresis
3.13.Carrying out draining and optional washing procedures
4.1 .Applying curing requirements for a range of cheeses
4.2 . Monitoring the curing environment
4.3 .Adding ripening agents
4.4 .Carrying out packaging and labeling procedures
5.1 .Identifying desirable and undesirable flavors in cheese
5.2 .Recognizing different textures of cheeses
5.3 .Assessing cheese for evenness of color
5.4 .Identifying possible causal factors and making changes to cheese quality
LEARNING METHODS:
Impaired
discussion  Prepare the lecture in Audio/video  Arrange the class room seating to be seating arrangement to room seating
& in Brail format conducive for eye to eye contact be accessible to trainees arrangement to be
 Organize the class room seating  Make sure the luminosity of the light  Speak loudly accessible for
arrangement to be accessible to of class room is kept  Ensure the attention of wheelchairs users.
trainees  Introduce new and relevant the trainees  Facilitate and
 Write short notes on the black/white vocabularies  Present the lecture in support the trainees
board using large text  Use short and clear sentences video format who have severe
 Make sure the luminosity of the  Give emphasis on visual lecture and  Ensure the attention of impairments on their
light of class room is kept ensure the attention of the trainees the trainees upper limbs to take
 Use normal tone of voice  Avoid movement during lecture time note
 Encourage trainees to record the  Present the lecture in video format  Provide Orientation
lecture in audio format  Summarize main points on the physical
 Provide Orientation on the physical feature of the work
feature of the work shop shop
Demonstrat  Conduct close follow up  use Sign language interpreter  Illustrate in clear &  Facilitate and support
ion  Use verbal description  Use video recorded material short method the trainees having
process of guidance  Provide structured training material impairment to
 facilitate the support of peer trainees  Show clear and short method  Ensure the attention of operate equipments/
 Prepare & use simulation  Use gesture the trainees machines
 Provide tutorial support (if necessary)  Provide tutorial support  Assign peer trainees
 Conduct close
follow up
 provide tutorial
Group  Facilitate the integration of trainees  Use sign language interpreters  Facilitate the integration  Introduce the
Author/Copyright Processing level II December 2021
discussion with group members  Facilitate the integration of trainees of trainees with group trainees with their
 Conduct close follow up with group members members peers
 Introduce the trainees with other  Conduct close follow up  Conduct close follow
group member  Introduce the trainees with other group up
 Brief the thematic issues of the work member  Introduce the trainees
with other group
member
members to speak
loudly
 Provide tutorial support if necessary  provide special attention in the  Provide tutorial support nominal hours if
 provide special attention in the process/practical training if necessary necessary
process  Introduce new and relevant  provide special
vocabularies attention in the process/
practical training
 prepare the assignment questions in  Use sign language interpreter  Provide briefing
Individual large text/Brail  Provide briefing /orientation on the /orientation on the
 Encourage the trainees to prepare
assignment assignment assignment
and submit the assignment in large  Provide visual recorded material  Provide visual recorded
 Facilitate the trainees to prepare and
submit the assignment in soft or hard
copy
ASSESSMENT METHODS:
Interview  Use sign language interpreter  Speak loudly  Use written

 Ensure or conform whether the proper  Using sign language response as an
communication was conducted with the interpreter if necessary option for the
trainee through the service of the sign trainees having
language interpreter speech
 Use short and clear questioning challenges
 Time extension
Written  Prepare the exam in large  Prepare the exam using short sentences,  Prepare the exam using  Use oral
test texts/Brail multiple choices, True or False, matching short sentences, multiple response as an
 Use interview as an option if and short answers choices, True or False, option to give
necessary  Avoid essay writing matching and short answer for
 Prepare the exam in audio format  Tim extension answers if necessary. trainees having
 Assign human reader severe upper
(if necessary) limb impairment
 Time extension
Demonstr  Brief the instruction or provide  Use sign language interpreter  Provide activity based  Provide activity
ation/ them in large text/Brail  Brief on the instruction of the exam assessment based assessment
Observati  Time extension  Provide activity-based/ practical  Brief on the instruction  Conduct close
on assessment method of the exam follow up
 Time extension
 The storage area for starter cultures is kept clean to reduce the risk of infection.
 All surfaces are kept clean and sanitized, except for curing boards.
 Multi-phase cleaning systems are applied to ensure sanitized surfaces and equipment.
 Food safety related information is recorded, as required, including milk bacterial counts
and cheese bacterial counts
LO2. Implement procedures to prepare milk for cheese making

 Standardization procedures for milk are implemented to be processed into cheese types.
 Pasteurization procedures are carried out for milk.
 Homogenization procedures are carried out for milk, where required
 Cheese Inoculants and adjuncts are added to milk and it is allow ripening to specification.
 Temperature is maintained at specified level evenly throughout the vat
 Rennet is measured accurately and diluted before adding to milk.
 Curd cutting is carried out using the correct technique and equipment to minimize loss of
protein and fat as fines.
 Curd samples are taken and tests carried out for acidity (either pH or titratable acidity)
and temperature.
 Whey fat levels are assessed to monitor curd cutting efficiency.
 Curd separation and washing activities are carried out as per operating procedures
 Acidification of curd is continued after draining, then if necessary dry salt is added to
milled curd before pressing
 The cut curd is transferred to moulds to form the shape of cheeses for brine salted
cheeses and then held at a constant temperature for completion of fermentation.
 The cooking schedule is followed and curd is stirred to ensure optimal syneresis.
 Draining and optional washing procedures are carried out to ensure

Curing requirements (duration, temperature and humidity, where applicable) for a range
of cheeses are applied.
 The curing environment is monitored.
 Ripening agents are added to cheese, if required
 Packaging and labeling procedures are carried out, either before or after curing, as
required.
 Desirable and undesirable flavors in cheese are identified.
 Different textures of cheeses are recognized.
 Cheese is assessed for evenness of color and finish.
 Possible causal factors are identified and changes made to procedures to address cheese
quality issues
Annex: Requirements of Resource

IND DPP3 M09 1221 Carrying out Cheese Making Operations
Item Recommen
No. ded Ratio
(Item:
Learner)
Learning Materials
A. TTLM To be prepared by a trainer 25 1:1
3 Journals/ Related publications
Publication/ 5 1:25
Magazines
3.1 Learning Facilities &
Infrastructure
1 Lecture Room 7*8m 1 1:25
2 Library 7*8m 1 1:25
3 Capacity: …. Lt/Batch , horizontal,
Heating mode (selection): The electric
heating rod is inserted into the jacket,
and the heating is uniform without cold
zone. Heat conducting oil or water is
injected into the jacket as heating
medium, or steam is selected as heat
source to generate heat energy to heat
the material in the tank. Material heating
temperature: (depending on process
requirement); Material heating time: 30
to 90 minutes (depending on process
requirement).
Cheese vat 1 1:25
Temperature control: The temperature
is measured and controlled by
connecting the thermocouple with the
thermostat, and the material temperature
can be adjusted.
Material: SUS304 stainless steel, With
dimple pad jacket and PU insulation and
insisting device, Two agitators, and one
is for mixing, the other is for cutting
cheese into small pieces. Agitators are
able to move from one side to the other,
Temperature automatic control panel,
and automatic discharge whey outlet.
5 Curd Stretcher and Suitable for the production of pasta 1 1:25
Molding Machine filata cheese by using as raw material
curd. It is a compact, all-in-one
stretching/molding machine which is
ideal for small level production (from 5
– 20 kg/batch). The machine is equipped
with an incorporated electrical steam
generator that can produce the necessary
quantity of steam during the stretching
phase. AISI 304 stainless steel, and
fitted with an electrical panel with PLC
and “touch screen” operator panel from
which it is possible to control the
various stretching – molding process
phases.
All the parts in contact with the product
are entirely Teflon-coated in order to be
non-stick. The stretcher consists of: -
Two bi-directional augers controlled by
a variable speed INVERTER. - Steam
heated jacket. - Product stretching is
performed either by steam injection,
direct into the product or in the double
jacket. - Thermo-regulator to control the
product temperature. The molding unit
consists of: - TWO augers and a
molding roller. - Jacket that keeps the
product at the ideal molding
temperature. - The molding roller and
the augers have variable speeds and are
powered by two variable speed drive
motors controlled by a variable speed
INVERTER. The molding units also
consist of other accessories for
mozzarella and provolone.
6 Cheese mould Capacity: 0.5kg, 1 kg, 2kg
Material: Made of food grade PE 10 10:25
material
7 4 Head Vertical A-Frame Cheese
Press
Cheese Pressor Pneumatic driven controls with press
1 1:25
heads to fit specified cheese mold, built
with 304 stainless steel on heavy duty
casters.
8 Cheese resting Dimensions: 740 x h1625 x1900mm,
trolley Material: Body 40x40x1.20 mm AISI
304 Quality stainless Profile, Shelves
2.00 mm AISI 304 Quality stainless
steel,
Features: Stainless steel shelf, stainless
steel .It will be 5 shelves. Stainless
chassis 150 mm diameter Polyamide,
Stainless chassis 150 mm diameter
Polyamide wheel, 5 shelves
B Consumable
Materials
1. Additives All legal and permeable and purposely 3 3:25
2 Coagulants Enzymes and acid source pack Pack:25
3 Sodium hydroxide According to manufacturer instruction 3kg 3:25
34 Soda ash( sodium According to manufacturer instruction
3kg 3:25
carbonate)
C. Water Volume: 3x(amount of milk) .. 1:25
1. Hand Soap Fluid-500ml bottled 5 1:5
2. Solid 5 1:5
3 Table salt Sodium chloride
4 Packaging materials Polyethylene plastic, carton, glass
5 Tools and
Equipment
D. Protective cloth White Gown 1/person 1:1
1. Boots/ use and throw Plastic/cloth/ or others 1/person
1:1
foot mask
2 hand Glove Water proof 1/person 1:1
3 head hat /cape, Made of Cloth/ use and throw net 1/person 1:1
4 nose and mouth Use and throw/reusable/ Made of Cloth
1/person 1:1
mask
LEARNING MODULE 10
TVET-PROGRAMME TITLE: Dairy products Processing Level III
MODULE TITLE: Carrying out sampling and Interpret Tests results for milk and milk products
MODULE CODE: IND DPP3 M10 1221
MODULE DESCRIPTION: This module describes knowledge required to carry out sampling and basic
testing, and to interpret the results, for milk products production.
LEARNING OUTCOMES
LO1. Implement and monitor personal hygiene standards
LO2. Respond to issues of contamination or other forms of non-conformance in the receival of fresh milk
LO3. Implement sampling procedures in dairy products processing
LO4. Monitor chemistry in dairy products processing
LO5. Monitor microbiological changes through the dairy products
LO6. Carry out testing and interpret results to make adjustments to dairy products processing
MODULE CONTENTS:
1.1. Meet personal hygiene
1.2. Identifying and reporting risk
1.3. Wearing clothing and footwear
1.4. Comply movement around the milk processing plant
LO2. Respond to issues of contamination or other forms of non-conformance in the receival of fresh milk
2.1. Identifying procedures
2.2. Implementing corrective and preventive measures
2.3. Devising or revising procedures
2.4. Identifying process or conditions
2.5. Introducing and controlling process change

3.1. Identifying and documenting sampling points
3.2. Determining sample size
3.3. Selecting and sterilizing sampling tools and equipment
3.4. Documenting and implementing sample
3.5. Implementing legislation and policies
4.1 . Recording acidity
4.2 . Carrying out test
4.3 . Analyzing whey content
4.4 . Establishing safe work procedure
5.1 . Sampling
5.2 . Carrying out serial dilution
5.3 . Comparing stained specimen
5.4 . Performing test
5.5 . Making and recording observation
5.6 . Carrying out sampling and testing
5.7 . Sampling and interpreting whey
LO6. Carry out testing and interpret results to make adjustments to dairy products processing
6.1.Using raw milk quality test, tactile and visual sense
6.2.Evaluating organoleptic properties
6.3.Recording and interpreting test result
6.4.Documenting properties
6.5.Evaluating yield efficiency
6.4.Referencing specification
6.5.Implementing cheese making process
LEARNING METHODS: 10
Impaired
Lecture-  Provide large print text  Assign sign language interpreter  Organize the class  Organize the class room
discussion  Prepare the lecture in  Arrange the class room seating to room seating seating arrangement to be
Audio/video be conducive for eye-to-eye arrangement to be accessible for wheelchairs
 Organize the class room seating contact accessible to trainees users.
arrangement to be accessible to  Make sure the luminosity of the  Speak loudly  Facilitate and support the
trainees light of class room is kept  Ensure the attention trainees who have severe
 Write short notes on the Introduce new and relevant of the trainees impairments on their
black/white board using large text vocabularies  Present the lecture in upper limbs to take note
 Make sure the luminosity of the  Use short and clear sentences video format  Provide Orientation on
light of class room is kept  Give emphasis on visual lecture  Ensure the attention the physical feature of the
 Use normal tone of voice and ensure the attention of the of the trainees work shop
 Encourage trainees to record the trainees
lecture in audio format  Avoid movement during lecture
 Provide Orientation on the time
physical feature of the work shop  Present the lecture in video format
Demonstratio  use Sign language interpreter  Illustrate in clear &  Facilitate and support the
n  Conduct close follow up  Use video recorded material short method trainees having severe
 Use verbal description  Ensure attention of the trainees  Use Video recorded upper limbs impairment
 Provide special attention in the  Provide structured training material to operate equipment’s/
process of guidance  Show clear and short method  Ensure the attention machines
 facilitate the support of peer  Use gesture of the trainees  Assign peer trainees to
trainees  provide tutorial support  provide tutorial assist
 Prepare & use simulation  (if necessary) support  Conduct close follow up
 (if necessary)  provide tutorial support
 (if necessary)
Group trainees with group members  Facilitate the integration of integration of with their peers
discussion  Conduct close follow up trainees with group members trainees with group
 Introduce the trainees with other  Conduct close follow up members
group member  Introduce the trainees with other  Conduct close
trainees with other
group member
members to speak
loudly
 prepare the assignment questions  Use sign language interpreter  Provide briefing
Individual in large text/Brail  Provide briefing /orientation on /orientation on the
assignment  Encourage the trainees to prepare the assignment assignment
and submit the assignment in  Provide visual recorded material  Provide visual
large texts/Brail recorded material
or hard copy
ASSESSMENT METHODS:
Interview  Use sign language interpreter  Speak loudly  Use written
 Ensure or conform whether the proper  Using sign language response as an
communication was conducted with interpreter if option for the
the trainee through the service of the necessary trainees having
sign language interpreter speech challenges
 Time extension
Written test  Prepare the exam in large texts/Brail  Prepare the exam using short  Prepare the exam  Use oral response as
 Use interview as an option if sentences, multiple choices, True or using short sentences, an option to give
necessary False, matching and short answers multiple choices, answer for trainees
 Prepare the exam in audio format  Avoid essay writing True or False, having severe upper
 Assign human reader (if necessary)  Time extension matching and short limb impairment
 Time extension answers if necessary.  Time extension for
trainees having
severe upper limb
impairment
Demonstratio  Brief the instruction or provide them  Use sign language interpreter  Provide activity  Provide activity
n/ in large text/Brail  Brief on the instruction of the exam based assessment based assessment
Observation  Time extension  Provide activity-based/ practical  Brief on the  Conduct close
assessment method instruction of the follow up
 Time extension exam  Time extension
 Use loud voice Time
extension
 Personal hygiene meets the requirements of the food safety program for milk receival
and handling
 Risks to food safety are identified and reported
 Clothing and footwear worn is appropriate for testing and handling milk and meets the
requirements of the food safety program
 Movement around the milk processing plant complies with the food safety program
LO2. Respond to issues of contamination or other forms of non-conformance in the
receival of fresh milk
 Procedures for taking corrective action are identified
 Corrective and preventative measures are implemented to prevent recurrence
 Procedures are devised or revised to support control measures
 Processes or conditions which could result in a breach of procedures are identified and
corrective action is taken
 Process changes are introduced and controlled so that quality assurance requirements
are accomplished
 Sampling points for physical, chemical and microbial properties are identified and
documented.
 An appropriate sampling size is determined.
 Sampling tools and equipment is selected and sterilized.
 The sampling plan or sampling requirement is documented and implemented.
 Safety hazards and control methods, legislations and policies and procedures are
implemented.
 An acidity (either pH or titratable acidity) profile is recorded for each stage in the
production process.
 Tests are carried out at stages for indicators, including salt levels, moisture levels and
fat levels.
 Whey content is analysed for fat to gauge efficiency of curd cutting and yield
potential.
 Safe work procedures for processes requiring handling of chemicals and/or involving
chemical reactions in dairy products processing are reviewed and/or established
 Samples are prepared for testing.
 Serial dilutions are accurately and aseptically carried out.
 Stained specimens are compared to reference samples to identify bacterial
composition.
 Tests are performed on cultures to ensure they have adequate activity before
inoculating the vat,
 Observations are made and data recorded for yeasts and moulds, total coli forms and
staphylococci.
 Sampling and testing are carried out for inhibitory substances in milk.
 Whey is sampled for bacteriophage levels and the results interpreted.
LO6. Carry out testing and interpret results to make adjustments to dairy products
processing
 Carry out testing and interpret results to make adjustments to dairy products
processing
 Raw milk quality tests, tactile and visual senses are used to detect physical and
chemical changes during cheese making.
 Organoleptic properties of final dairy products processing are evaluated using sensory
testing.
 Test results for different dairy products reporting formats for information on
composition, properties and reactions are recorded and interpreted.
 Recommended specifications for physical, chemical and microbial properties are
documented.
 Yield efficiency is evaluated by comparing to established process control parameters.
 Specifications are referenced against test data.
 Changes to cheese making process are implemented based on test results.

IIND DP3 M10 1221: Carrying out sampling and Interpret Tests results for milk and milk
products
Item Recommen
No. ded Ratio
Journals/ Related publications 1:1
4. 5
2. Library 12*10m 1 1:25
Consumable
C.
Materials
1. Paper A4 1 1:1
2. Flip chart 23”32” 1 1:25
4 Basket Durable plastic 1 1:5

All physiochemical
and microbiological Standard
1. set 1:25
equipments required
for the test
E. Personal Protective tools
8 Dust masks/goggles Standard 25 1:1
LEARNING MODULE 11
MODULE TITLE : Setting up a Production and Packaging Line
MODULE DESCRIPTION : This module describes the knowledge and skills required to set up
multiple production or packaging processes
LEARNING OUTCOMES
LO1. Prepare working area
LO2. Prepare for line setup
LO3. Set up the line for operation
MODULE CONTENTS:
1.1. Identifying and using personal protective equipment
1.2. Applying OHS procedures
1.3. Making available cleaning agents, tools and services.
1.4. Identifying and confirming cleaning status and maintenance requirements
1.5. LO2. Prepare for line setup
2.1. Confirming materials
2.2. Confirming equipment and related accessories
2.3. Making available tools and equipment for line set up
2.4. Identifying Processing parameters and settings
3.1. Inspecting equipment.
3.2. Selecting or adjusting machine settings
3.3. Implementing processing or packaging parameters
3.4. Checking and adjusting equipment adjustment and performance

3.5. Carrying out pre-start checks
3.6. Completing line setup
3.7. Reporting workplace information.
3.8. Conducting work.
3.9. Notifying relevant personnel
LEARNING METHODS: 11
Impaired
Lecture-  Provide large print text  Assign sign language interpreter  Organize the class room  Organize the class room
discussion  Prepare the lecture in  Arrange the class room seating to seating arrangement to be seating arrangement to be
Audio/video be conducive for eye-to-eye accessible to trainees accessible for wheelchairs
 Organize the class room seating contact  Speak loudly users.
arrangement to be accessible to  Make sure the luminosity of the  Ensure the attention of  Facilitate and support the
trainees light of class room is kept the trainees trainees who have severe
 Write short notes on the  Introduce new and relevant  Present the lecture in impairments on their
black/white board using large vocabularies video format upper limbs to take note
text  Use short and clear sentences  Ensure the attention of  Provide Orientation on
 Make sure the luminosity of the  Give emphasis on visual lecture the trainees the physical feature of the
light of class room is kept and ensure the attention of the work shop
 Use normal tone of voice trainees
 Encourage trainees to record  Avoid movement during lecture
the lecture in audio format time
 Provide Orientation on the  Present the lecture in video
physical feature of the work format
shop  Summarize main points
 Summarize main points
Demonstrati  Conduct close follow up  use Sign language interpreter  Illustrate in clear & short  Facilitate and support the
on  Use verbal description  Use video recorded material method trainees having severe
 Provide special attention in the  Ensure attention of the trainees  Use Video recorded upper limbs impairment
process of guidance  Provide structured training material to operate equipment’s/
 facilitate the support of peer  Show clear and short method  Ensure the attention of machines
trainees  Use gesture the trainees  Assign peer trainees to
 Prepare & use simulation  provide tutorial support (if  provide tutorial support assist
necessary) (if necessary)  Conduct close follow up
 provide tutorial support
(if necessary)
 Facilitate the integration of  Use sign language interpreters  Facilitate the integration  Introduce the trainees
Group trainees with group members  Facilitate the integration of of trainees with group with their peers
discussion  Conduct close follow up trainees with group members members
 Introduce the trainees with  Conduct close follow up  Conduct close follow up
other group member  Introduce the trainees with other  Introduce the trainees
 Brief the thematic issues of the group member with other group member
work  Inform the group
members to speak loudly
 prepare the assignment  Use sign language interpreter  Provide briefing
Individual questions in large text/Brail  Provide briefing /orientation on /orientation on the
assignment  Encourage the trainees to the assignment assignment
prepare and submit the  Provide visual recorded material  Provide visual recorded
assignment in large texts/Brail material
 Facilitate the trainees to
prepare and submit the
assignment in soft or hard copy
ASSESSMENT METHODS:
Interview  Use sign language interpreter  Speak loudly  Use written response as
 Ensure or conform whether the  Using sign language an option for the trainees
proper communication was interpreter if necessary having speech challenges
conducted with the trainee
through the service of the sign
language interpreter
 Time extension
Written test  Prepare the exam in large  Prepare the exam using short  Prepare the exam using  Use oral response as an
texts/Brail sentences, multiple choices, True short sentences, multiple option to give answer for
 Use interview as an option or False, matching and short choices, True or False, trainees having severe
if necessary answers matching and short upper limb impairment
 Prepare the exam in audio  Avoid essay writing answers if necessary.  Time extension for
format  Time extension trainees having severe
 Assign human reader (if upper limb impairment
necessary)
 Time extension
Demonstration /  Brief the instruction or  Use sign language interpreter  Provide activity based  Provide activity-based
Observation provide them in large  Brief on the instruction of the assessment assessment
text/Brail exam  Brief on the instruction  Conduct close follow up
 Time extension  Provide activity-based/ practical of the exam  Time extension
assessment method  Use loud voice Time
 Time extension extension
 Personal protective equipment are identified and used
 OHS procedures are applied on the work enterprise
 Cleaning agents, tools and services are available and ready for use.
 Cleaning requirements and status and maintenance requirements and status are identified
and confirmed.
LO2. Prepare for line setup
 Materials are confirmed and available to meet production requirements.
 Equipment and related accessories are confirmed, available and fit use to meet
production requirements.
 Tools and equipment required for line setup are made available, operational and fit for
use as per manufacturer’s manual.
 Processing parameters and settings are identified to meet production or packaging
requirements
 Equipment is inspected to confirm condition.
 Machine settings are selected or adjusted as required to meet safety and production
requirements.
 Processing or packaging parameters are entered as required meet production
requirements.
 Equipment adjustment and performance is checked and adjusted as required.
 Pre-start checks are carried out as required by workplace requirements.
 Line setup is completed to match production or packaging schedule and operating
requirements.
 The line is ready and safe to operate and any maintenance requirements are reported
according to workplace reporting requirements and workplace information.
 Work is conducted in accordance with workplace environmental guidelines.
 Relevant personnel are notified of setup completion
2021
IND DPP3 M11 1221: Set upping a Production and Packaging Line
Recommended
Item
Category/Item Description/ Specifications Quantity Ratio
No.
(Item: Learner)
A
Learning Materials
.
1. TTLM prepared by a trainer 25 1:1
2. Textbooks Related to topics 5 5:25
3. Reference Books Related to topics 5 5:25
4. Journals/Publication/Magazines Related to topics 5 5:25
Learning Facilities &
B.
Infrastructure
2. Library 7*8m 1 1:25
C
Consumable Materials
.
1. Paper A4 1desta 1:25
2 Flip chart 23*32 1 1:25
3 Sticker Self-adhesive label sticker 5 5:25
4 Broom Broom with dustpan set 5 5:25
6 Sponge Comfort 25 1:1
7. White board STD 1 1:25
8. White board marker Max-fill 1packet 1:25
9 Sanitizer 250ml bottled 5 1:5
1 Fluid-500ml bottled 5 1:5
0 Soap Solid 5 1:5
D
Tools and Equipment
.
All equipments and All specifications should 1:25
1 machineries required in be standard set
packaging depends on product
E Personal protective tools
1 Overall 100% cotton overall 25 1:1
2 gloves Leather 25 1:1
Respirator Full face piece with hard- 25
5 1:1
coated
LEARNING MODULE 12
TVET-PROGRAMME TITLE: Dairy products Processing Level III
MODULE TITLE: Applying Principles of Food Packaging and labeling
MODULE CODE: IND DPP3 M12 1221
MODULE DESCRIPTION: This module describes knowledge and skills required to identify characteristics
of packaging suitable for use with food products packaging and labeling on food products.
LEARNING OUTCOMES
LO1. Identify characteristics of packaging suitable for use with food products
LO2. Apply packaging knowledge in a production environment
LO3. Packaging and labeling of food products
MODULE CONTENTS:
1.1. Identifying packaging materials
1.2. Identifying packaging interactions
1.3. Identifying environmental impact and features of packaging
1.4. Identifying customer and legal requirements
1.5. Understanding of packaging material characteristics
2.1 Identifying properties of packaging materials with packaging process and technologies
2.2 Identifying costs of packaging materials
2.3 Establishing policies and procedures
2.4 Analysing out-of-specification packaging outcomes
2.5 Identifying and investigating opportunities for improvements
2.6 Developing and implementing proposal
3.1 . Identifying and preparing process for operation packing and labeling equipment
3.2 . Confirming components /consumables, and items
3.3 . Identifying and confirming cleaning and maintenance requirements
3.4 . Confirming services
3.5 . Fitting and adjusting machine components and related attachments
3.6 . Understanding operating parameters
3.7 .Loading or positioning materials, product and packaging components/consumables
3.8 .Checking and adjusting equipment performance
3.9 .Carrying out pre-start checks
LEARNING METHODS:
Impaired
discussion  Prepare the lecture in Audio/video  Arrange the class room seating to be seating arrangement to room seating
& in Brail format conducive for eye to eye contact be accessible to trainees arrangement to be
 Organize the class room seating  Make sure the luminosity of the light  Speak loudly accessible for
arrangement to be accessible to of class room is kept  Ensure the attention of wheelchairs users.
trainees  Introduce new and relevant the trainees Facilitate and
 Write short notes on the black/white vocabularies  Present the lecture in support the trainees
board using large text  Use short and clear sentences video format who have severe
 Make sure the luminosity of the  Give emphasis on visual lecture and  Ensure the attention of impairments on their
light of class room is kept ensure the attention of the trainees the trainees upper limbs to take
 Use normal tone of voice  Avoid movement during lecture time note
 Encourage trainees to record the  Present the lecture in video format  Provide Orientation
lecture in audio format  Summarize main points on the physical
 Provide Orientation on the physical feature of the work
feature of the work shop shop
Demonstrat  Conduct close follow up  use Sign language interpreter  Illustrate in clear &  Facilitate and support
ion  Use verbal description  Use video recorded material short method the trainees having
process of guidance  Provide structured training material impairment to
 facilitate the support of peer trainees  Show clear and short method  Ensure the attention of operate equipments/
 Prepare & use simulation  Use gesture the trainees machines
 Provide tutorial support (if necessary)  Provide tutorial support  Assign peer trainees
 Conduct close
2021
follow up
 provide tutorial
Group  Facilitate the integration of trainees  Use sign language interpreters  Facilitate the integration  Introduce the
discussion with group members  Facilitate the integration of trainees of trainees with group trainees with their
 Conduct close follow up with group members members peers
 Introduce the trainees with other  Conduct close follow up  Conduct close follow
group member  Introduce the trainees with other group up
 Brief the thematic issues of the work member  Introduce the trainees
with other group
member
members to speak
loudly
 Provide tutorial support if necessary  provide special attention in the  Provide tutorial support nominal hours if
 provide special attention in the process/practical training if necessary necessary
process  Introduce new and relevant  provide special
vocabularies attention in the process/
practical training
 prepare the assignment questions in  Use sign language interpreter  Provide briefing
Individual large text/Brail  Provide briefing /orientation on the /orientation on the
assignment  Encourage the trainees to prepare assignment assignment
and submit the assignment in large  Provide visual recorded material  Provide visual recorded
 Facilitate the trainees to prepare and
submit the assignment in soft or hard
copy
ASSESSMENT METHODS:
Interview  Use sign language interpreter  Speak loudly  Use written

 Ensure or conform whether the proper  Using sign language response as an
communication was conducted with the interpreter if necessary option for the
trainee through the service of the sign trainees having
language interpreter speech
 Use short and clear questioning challenges
 Time extension
Written  Prepare the exam in large  Prepare the exam using short sentences,  Prepare the exam using  Use oral
test texts/Brail multiple choices, True or False, matching short sentences, multiple response as an
 Use interview as an option if and short answers choices, True or False, option to give
necessary  Avoid essay writing matching and short answer for
 Prepare the exam in audio format  Tim extension answers if necessary. trainees having
 Assign human reader severe upper
(if necessary) limb impairment
 Time extension
Demonstr  Brief the instruction or provide  Use sign language interpreter  Provide activity based  Provide activity
ation/ them in large text/Brail  Brief on the instruction of the exam assessment based assessment
Observati  Time extension  Provide activity-based/ practical  Brief on the instruction  Conduct close
on assessment method of the exam follow up
 Time extension
 Packaging materials suitable for food application are identified
 Packaging interactions with food products are identified
 Environmental impact and handling features of packaging materials are identified
 Customer and legal requirements of packaging are identified
 Packaging material characteristics meet the needs of the food to be packaged
 Properties of packaging materials used in a packaging process and technologies are identified
 Costs of packaging materials are identified
 Policies and procedures for safe operation of the packaging process are established and/or
reviewed
 Out-of-specification packaging outcomes are analyzed to identify probable cause
 Opportunities are identified and investigated for improvement to materials, processes or
environmental impacts within level of technical responsibility
 Proposals are developed and implemented for improvement within level of authority and
according to company procedures
 Process for operation packing and labeling equipment are identified and prepared
 Components/consumables, and items to be packaged are confirmed and available to meet
operating requirements
 Cleaning and maintenance requirements and status are identified and confirmed
 Services are confirmed as available and ready for operation
 Machine components and related attachments are fitted and adjusted to meet operating
requirements
 Operating parameters are entered as required to meet safety and production requirements
 Materials, product and packaging components/consumables are loaded or positioned as required to
meet packaging requirements
 Equipment performance is checked and adjusted as required
 Pre-start checks are carried out as required by workplace requirements
2021
IIND DP3 M12 1221: Applying Principles of Food Packaging and labeling
Item Recommen
No. ded Ratio
Journals/ Related publications
4. 5 5:25
2. Library 12*10m 1 1:25
Consumable
C.
Materials
1. Paper A4 1 1:1
2. Flip chart 23”32” 1 1:25
4 Basket 5 1:5
5 Cleaning plastic spade 5 1:5
E. Personal Protective tools
8 Dust masks/goggles 25 1:1
AKNOWLEDGEMENT
We wish to extend thanks and appreciation to the many representatives of TVET instructors
and respective industry experts who donated their time and expertise to the development of
this curriculum.
We would like also to express our appreciation to the TVET instructors and respective
industry experts of Regional TVET Bureau, TVET College/ Institutes and ministry of labor
and skill experts who made contributions for the development of this curriculum with
required standards and quality possible.
This curriculum was developed on December, 2021 at Adama, Dembel View Hotel.
The trainers and Experts who are participated on the development of the curriculum
No Name Organizatio Educational Profession Mobile Email address
n background & /Job title
Level
1. Genet Shumi Holeta PTC, Dairy Processing Instructor 0933664089 genet.shumi@yahoo. com
Technology
2. Yidersal Hailu Akaki PTC Animal production Instructor 0914672332 yidexhailu@gmail.com
3. Tegene Solomon EMDIDI, Educational Training 0910246687 tegesol2009@gmail.com
Planning and team leader
Management
4. Abreham Legesse Yeka Dairy Processing Instructor 0910287381 abrehamagro@gmail.com
Industrial
Technology
college
5. Kayo Garamu EMDIDI Animal Science Industry 0931057504 kayogaramu@gmail.com
development
expert
Coordinators
No Name Organization Educational background phone Email address
1 Workeneh Asmamaw FTA MSc. in food security and 0955205855 wokasmamaw@gmail.com
development studies
2 Girma Tilahun AATVET 0937460296 girmawdesta@gmail.com
2021

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Dairy Product Processing

Based on September, 2021, Version 3 Occupational

TVET-Program Title: Dairy Product Processing Level III

1.1. TVET-Program Description

1.2. TVET-Program Learning Outcomes

IND DPP3 01 0921 Set up a Production and Packaging Line

1.3. Duration of the TVET-Program

S.no Unit competency On school training Cooperative Total Remarks

Control Contaminants and

4. Maintain dairy processing 20 40 24 84

Carry out Cheese Making

1.4. Qualification Level and Certification

Based on the descriptors elaborated on the Ethiopian National TVET Qualification

1.5. Target Groups

1.7. Mode of Delivery

This TVET-Program is characterized as a formal Program on middle level technical skills.

The co-operative approach will be supported with school-based lecture-discussion, simulation

10. Implement control measures to manage

1.10 TVET Teachers Profile

 Plan of MUDA prevention is prepared and implemented.

 Waste-free workplace is created using 5W and 1Hsheet.

 The updating of standard procedures and practices is facilitated.

TVET-PROGRAMME TITLE: Dairy Product Processing Level III

MODULE TITE : Controlling contaminants and allergens in the workplace

 Risks are identified to operations, product and consumer.

 Control measures are identified to eliminate or reduce risks of physical

LO2. Assess risk of chemical contamination

 Risks are identified to operations, product and consumer.

 Control measures are identified to eliminate or reduce risks of chemical

LO3. Assess risk of microbiological contamination

 Risks are identified to operations, product and consumer.

 Control measures for microbiological contamination are identified to eliminate or

LO4. Assess risk of allergens in the workplace

LO5. Implement control measures to manage contaminants and allergens

 Control measures are implemented as part of work operations.

 Emergency procedures and conditions for implementation are identified.

 Reporting and documentation associated with controls is identified and undertaken

IIND DP3 M2 1221: Controlling Contaminants and Allergens in the Workplace

4 Basket Durable 5 1:5

TVET-PROGRAMME TITLE: Dairy Products Processing level III

Module Title: Implementing HACCP Principle

3 Refracto meter 5 1:5

4 Conductivity meter 5 1:5

5 Lactometer Temp. and density 5 1:5

LO1. Identify scope of operational check

1.1. Identifying and classifying equipment components and operating systems

LO2: Plan operational checks

 Equipment components and operating systems are identified and classified.

 Safe area for testing is identified.

 Arrangements are made for any additional resources.

 Results and findings are confirmed.

 Tools and equipment are identified and used for maintenance.

LO4: Identify fault and/or formulate recommendations

 Impact of fault on work schedule is identified.

 Repairs are undertaken where appropriate in accordance with procedures.

IND DPP2 M04 1221: : Maintaining dairy processing equipment

3. Reference Books Related to topics 25 1:1

4. Journals/Publication/Magazines Related to topics 25 1:1