Our programs
Drive industrial performance and ensure food safety.
Cocoa processing is a precision craft. From controlling roasting temperatures to managing microbiological risks, operational excellence is the only way forward. This program prepares managers and technicians to lead world-class production lines.
2 Levels of Excellence
01
Initial Level
Designed for: Recent graduates (BTS holders or engineers) and technicians transitioning into a new career.
Objective: Understand machinery, production flows, and basic hygiene requirements.
02
Advanced
Designed for: Team leaders, quality managers, and production directors.
Objective: Optimize yields, manage food safety crises, and implement advanced preventive maintenance.
The Curriculum: 10 Core Modules
01
Cleaning, Winnowing, Roasting, and Grinding
From raw cocoa beans to cocoa mass: every key stage of the processing chain.
02
Cocoa Mass Pressing, Cocoa Butter Processing, and Cocoa Cake Utilization
Separate, process, and maximize the value of cocoa butter and cocoa press cake.
03
Industrial Chocolate Manufacturing
From cocoa mass to finished chocolate: ingredients and processing methods.
04
HACCP & Food Safety
Control food safety hazards, including Salmonella, foreign objects, and contamination.
05
Cleaning and Sanitation
Industrial cleaning and sanitation protocols.
06
Quality Control & Testing
Physicochemical and sensory testing of cocoa products.
07
Occupational Health & Safety (OHS)
Prevent workplace hazards and ensure safe plant operations.
08
Plant Equipment Maintenance
Ensure equipment availability and reliability.
09
Waste Management & Environmental Impact
Manage waste, energy use, and environmental impact.
10
Flow and Logistics Management: Optimize the Movement of Materials
Optimize material flow through the plant.
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