Fruit Processor training program is of 390 hours (3 months). It is developed with a purpose of preparing fruit processor as a lower level technical workforce able to get employment in the country. The technical skills incorporated in this curriculum come from the field of fruit processing. Its contents are organized in the form of modules. So it is a tailor made curriculum with a special purpose to be implemented in a modular form.

It is a competency based curriculum. It is also designed to produce lower level technical workforce in the field of fruit processing equipped with skills and knowledge related to fruit processing in order to meet the demand of such workforce in the country and abroad so as to contribute in the national streamline of poverty reduction in Nepal. 

This curriculum provides skills and knowledge necessary for fruit processor as a technical worker. There will be both demonstration by trainers/instructors and opportunity by trainees to carry out the skills/tasks necessary for this level of technical workforce. Trainees will practice and learn skills by using typical tools, materials and equipment necessary for this curricular program.  


The aim of this curricular program is to produce skilled workforce in the field of fruit processing by providing training to the potential citizen of the country and link them to employment opportunities in the country and abroad. The aims of this curriculum are:

  1. To produce lower level technical workforce in the area of fruit processing
  2. To produce such technical workforce who will be able to serve the community and household people through the application of the fruit processing techniques being an entrepreneur.


After the completion of this training program, the trainees will be able:

  1. To apply principles of fruit preservation
  2. To prepare fruits for processing
  3. To manage and handle fruit processing machines/tools /equipment /machines/materials
  4. To prepare different fruit products applying fruit processing techniques ( jam, jellies, marmalades, candies, Chatneys, sauces, pickles, fruit juices, squashes, fermented beverages, vinegar etc)
  5. To perform fruit storage
  6. To establish fruit processing unit /plant
  7. To apply storage and post harvest operation of fruits
  8. To perform marketing of processed fruit products 

Salient Features

Duration: The total duration of the course will be of 390 hours (3 months). 

Target group:  The target group for this training program will be individuals with minimum educational prerequisite of class eight level pass.  

Group size:  The group size of this training program will be maximum of 24 provided all necessary resources essential to practice the tasks/competencies as specified in this curriculum.

Target location: The target location of this training program will be all over Nepal. 

Medium of Instruction: The medium of instruction for this training program will be Nepali or English or both. 

Pattern of attendance:  The trainees should have 80% attendance in theory classes and 90% in practical/ performance to be eligible for internal assessments and final examinations. 

Focus of the program:   This is a competency based program. This program emphasizes on competent performance of the task specified in it. 80% time is allotted to the competencies and 20% to the related technical knowledge. So, the main focus will be on the performance of the specified competencies/tasks /skills included in this program guide.

Follow up suggestion

This is not a training program only for training sake. The ultimate success of this program will rest on the proficiency of the graduates of this training program in providing services in the community either by wage employment or by self-employment. 

In order to assess the success of this program and collect feedbacks/inputs for the revision of the curriculum, a schedule of follow up is suggested as follows:-

First follow up: Six months after the completion of the training program. 

Second follow up: Six months after the completion of the first follow up. 

Follow up cycle: In a cycle of one year after the completion of second follow up for five years.  

Certificate requirement: The related training institute will provide the certificate of “Fruit processor” to those individuals who successfully complete all the tasks with their related technical knowledge specified in this curriculum.  


Entry criteria:

Individuals who meet the following criteria will be allowed to enter in this curricular program:

  • Eight grade pass
  • Physically and mentally fit
  • Age : 16-25 years
  • Preference will be given to female, Dalit, Janajati, and Conflict affected people

Job Prospects

On successful completion of this training, the trainees will be able to apply principles of fruit preservation, manage tools/equipments/machines of fruit processing, perform bottling of fruits products, prepare and manage jam, jellies, marmalades, candies, Chatneys, sauces, pickles, juices squashes etc, fermented beverages, vinegar, perform drying of fruits, utilize by-products, perform fruit storage, establish fruit processing unit / plant, and perform marketing of processed fruit products.

Curricular Structure

Modules and Sub Modules

Module 1. Introduction and Basics for fruit processing 

Sub module 1. Introduction of fruit processing 

Sub module 2. Principles, tools, materials and equipment 

Sub module 3. Basic operations of fruit processing 

Module 2 Fruit processing 

Sub module 1. Processing fresh fruits 

Sub module 2. Processing dry fruits 

Module 3. Bottling/canning of fruit products

Module 4. Processing of fruit products

Sub module 1. Fruit Jam, Jellies and Marmalades 

Sub module 2. Fruit preserves/candies 

Sub module 3. Fruit Chutanies, Sauces and Pickles

Sub module 4. Natural Fruit Juices, Squashes

Sub module 5: Fermented fruit beverages 

Sub module 6: Fruit vinegars

Sub module 7: Drying of fruits

Module 5. Management and Communication

Module 7: Entrepreneurship Development

Curriculum of Fruit Processor.pdf