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Terms of Reference Training of Trainers sessions in Food Processing and organization of industrial field visit Activity code: 2.1.3 |
Venue : Cyanika TSS, Nyamagabe District
Dates: to be defined
- Project description
The Government of Rwanda and Agence Française de Développement (AFD) signed 5 years grant/loan agreements on 8th March 2023 to implement AFTER II Project (Appui à la Formation Technique et l'Emploi au Rwanda). AFTER Il aims to improve technical and vocational education and learning conditions in order to strengthen the skills of youth in line with labor market requirements.
Project management will be provided by two contracting authorities: Rwanda Polytechnic (RP) for IPRC-related interventions, and Rwanda TV ET Board (RTB) for TVET schools-related interventions, through their respective Single Projects Implementation Unit (SPIU).
Expertise France will provide technical assistance to the project implementation. Short and long-term expertise are mobilized on the basis of a technical offer validated by AFD, with the agreement of the Rwandan party.
On the side of RP, the beneficiary sites are IPRC Karongi and IPRC Kitabi located in Karongi and Nyamagabe Districts. On the side of RTB, the beneficiary sites are Muhororo and Cyanika TVET Schools located in Karongi and Nyamagabe Districts.
AFTER II project is divided into 4 main components and 2 cross-cutting components:
- Component 1: The IPRC Kitabi and Karongi and TVET schools of Cyanika and Muhororo campuses are expanded, modernised and environmentally friendly
- Component 2: The training offer in the IPRC Kitabi and Karongi and TVET schools of Cyanika and Muhororo is strengthened and more attractive
- Component 3: The link between TVET providers and the private sector is strengthened, and employment and entrepreneurship support mechanisms are more efficient
- Component 4: The quality and leadership of RP and RTB as institutions in the TVET sector are reinforced
- Cross-cutting component 5: The TVET programs are more gender-responsive and inclusive and specifically address dropouts of the general education
- Cross-cutting component 6: Greening TVET – TVET programs provide youth with green skills and competencies for sustainable economic growth
- Objectives
2.1 General Objective
The main objective of the planned training of trainers’ sessions is to reinforce the practical skills of TVET trainers in food processing trade at Cyanika TSS to upgrade their practical skills and enable them to improve the delivery of practical lessons based on the following modules:
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Level 3 |
Level 4 |
Level 5 |
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Jam, Jelly and marmalade making, Level 3 |
Fruits and vegetable winemaking, Level 4 |
Cakes and tortes making, Level 5 |
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Fried pastry making, Level 3 |
Tomato paste and Ketchup making, Level 4 |
Make fruit Vinegar, Level 5 |
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Baked pastry making, Level 3 |
Chili sauce making, Level 4 |
Drying fruit and Vegetables, Level 5 |
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Bread making, Level 3 |
Process Cereal Grains into Flour, Level 4 |
Coffee cherries processing into parchment coffee, Level 5 |
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Production of soya milk and tofu, Level 3 |
Process roots and tubers into starch, Level 4 |
Coffee roasting, Level 5 |
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Raw milk reception, Level 3 |
Process Roots and Tubers into Flour, level 4 |
Honey processing, Level 5 |
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Pasteurised milk production, Level 3 |
Powder spices production, Level 4 |
Powdered Milk making, level 5 |
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Fermented milk production, Level 3 |
Paddy rice processing into milled rice, Level 4 |
Ham making, Level 5 |
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Fresh meat production, Level 3 |
Cream and Butter making, Level 4 |
Extruded Products making, Level 5 |
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Semi-hard cheese making, Level 4 |
Conducting food analysis in food processing Industry, Level 5 |
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Sausage and meat ball making, Level 4 |
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Basic food microbiology, Level 4 |
2.2 Specific objectives
At the end of 5 day’s training session 1, related to Fruit and vegetable processing, participants shall be able to perform the following:
At the end of 9 day’s training session 2, related to Pastry and bread, participants shall be able to perform the following:
At the end of 7 day’s training session 3, related to Fruit and vegetable processing, participants shall be able to perform the following:
At the end of 4 day’s training session 4, related to Coffee processing, participants shall be able to perform the following:
At the end of 4 day’s training session 5, related to Honey and Soya Processing, participants shall be able to perform the following:
At the end of 5 day’s training session 6, related to cereal, roots and tubers, participants shall be able to perform the following:
At the end of 4 day’s training session 6, related to powder and rice, participants shall be able to perform the following:
At the end of 13 day’s training session 7, related to milk processing, participants shall be able to perform the following:
At the end of 9 day’s training session 8, related to meat processing and extruded products, participants shall be able to perform the following:
At the end of 4 day of training session 9, related to food microbiology and food analysis, participants shall be able to perform the following:
- Deliverables
Expertise France is supporting Rwanda TVET Board in the AFTER II project implementation. In this framework, Expertise France will recruit a company with different experts to support the delivery of training of trainers in Food Processing for Cyanika TSS based on the RTB food processing curricula from level 3 to level 5 and organise field visit where needed.
The Company to deliver the training will work under the supervision of the Component manager at Expertise France.
The experts from the hired company will deliver the following for each training session:
- Prepare the training program using the Project’s template and send it for validation to the Component manager;
- Prepare all the material and necessary handouts to be used in the training and send it for validation to Component manager;
- Develop the evaluation sheet in line with the guidance of the Component manager;
- Conduct a daily management of the training including daily attendance list;
- Conduct a pre-test the 1st day of training;
- Deliver the training session;
- Conduct a post-test the last day of the training session;
- Organise industrial visit in relation with training where needed
- Provide a written report using the Project’s template and send it for validation to the Component manager.
- Requested profile
The experts from the company should possess the following:
- The lead expert to have at least a bachelor degree in Food processing or similar with 10 years of working experience in the food processing industry
- For the remaining experts, at least an advanced certificate A2 in food processing or similar with 10 years of working experience in the food processing industry;
- All the proposed experts to demonstrate an experience of at least 3 years in training/mentoring trainers in the food processing sector;
- Should be fluent in English and Kinyarwanda (very good verbal and written communication skills);
- Should have excellent computer literacy skills.
- Calendar
The assignment will be subdivided into training sessions, conducted based on different purchase orders from June 2024 to February 2028. The estimated number of days are 89 which may vary downward. For each training session, one day for preparation and one day for reporting will be granted.
For each training session:
- Ten days before the start of the training, the following shall be submitted
- Training program using Project’s template
- Training content (word and pdf doc.)
- PowerPoint presentation to be used during the training
- Pre-test/Post-test questionnaire
- Five days after the completion of the training session, the following shall be submitted:
- Written report using the Project’s template
- Pictures
- How to apply
Please note that application documents should be sent to kiba.muvunyi@expertisefrance.fr The deadline for application is 30/04/2024.
Application documents should contain application letter, company profile, company registration certificate, Tax clearance certificate, CV of proposed experts, and relevant certificates.
Kindly note that Expertise France will not be able to notify all the applicants. Only selected companies will be contacted for an interview.