Consultancy - Dairy Products Sector

SCOPE OF WORK

DAIRY SECTOR

DESCRIPTION OF SERVICES AND DELIVERABLES

1. Introduction & Objectives (General info about the project)

CARE International in Lebanon (CiL) is part of a regional response to the Syrian Crisis to meet the immediate and most urgent needs of those who have fled Syria and provide support to local vulnerable host populations. CARE’s programs are also designed to meet longer term needs. Working with partners in WASH, Shelter, Protection, Livelihoods and economic opportunities in the North, South, Beirut, and Mount Lebanon Governorates CARE has a special emphasis on working with women and girls.

CARE is implementing a capacity building and livelihood community-based agriculture project that seeks to address critical capacity gaps along targeted value chains at both the individual, communal and institutional levels

2. The expected results from training program:

• Improve dairy product quality
• Improve the skills of attendees
• Increasing farmers’ know how on new technologies introduction through training sessions

3. Consultant Background, Responsibilities and Tasks

• The consultant should hold a bachelor or master degree in Agriculture or any other relevant field, and have a minimum of 5 years of experience from working as a consultant in the field.
• The consultant will coordinate with the Technical manager the schedule of the trainings, topics, location, date and time.
• The consultant will train Farmers/Processors/Cooperatives/Students/Workers/Women or any potential group suggested by the Technical manager
• The consultant will conduct theoretical and practical training
• The consultant will conduct Peer learning visits or any other visits as suggested by the Technical manager.
• The consultant must provide his training tools (if needed) during the training sessions
• Each training session must be at least 3 consecutive hours
• No more than one training session per day

   

• Topics to be covered
  • Under dairy products: Yoghurt – Condensed yoghurt – Cheese – 4 groups

Training 1-GAP (theoretical)

Training 2-GAP (practical)

Training 3-GHP (theoretical)

Training 4-GHP (practical)

Training 5-GMP (theoretical)

Training 6-GMP (practical) - part 1

Training 7-GMP (practical) - part 2

Training 8-Practical training on process (Dairy product/yoghurt - condensed yoghurt and Cheese) - part 1

Training 9-Practical training on process (Dairy product/yoghurt - condensed yoghurt and Cheese) - part 2

Training 10-Practical training on process (Dairy product/yoghurt - condensed yoghurt and Cheese) - part 3

• • Under dairy products: Condensed cream-1 group

Training 1-GHP (theoretical)-part 1

Training 2-GHP (theoretical)-part 2

Training 3-GHP (practical)-part 1

Training 4-GHP (practical) - part 2

Training 5-GMP (theoretical) -part 1

Training 6-GMP (theoretical) -part 2

Training 7-GMP (practical) part 1

Training 8-GMP (practical) part 2

Training 9-Practical training on process (Dairy product /condensed cream) -part 1

Training 10-Practical training on process (Dairy product /condensed cream) -part 2

4. Deliverables

• Submit a monthly report mentioning all trainings / visits / activities
• A power point presentation should be submitted by the consultant to the Technical manager before the training session (for branding and reviewing content)
• The training material will be also provided by the consultant to be revised before the training (for branding and reviewing content).
• Submit monthly time sheets

5. Period of performance

A total of 50 training sessions will be conducted during the period of November 10, 2018 till August 31st, 2019 as follows:

• 40 training sessions will be conducted (theoretical and practical) (10 training sessions per Yoghurt – Condensed yoghurt – Cheese group)
• 10 training sessions will be conducted (theoretical and practical) (10 training sessions per condensed cream group)

6. Supervision

The consultant is expected to work closely with the Agriculture Technician Specialist in the preparation of the training content, visits, and reporting.