This course was designed to enhance the knowledge, skills and attitudes of a Food Processing Worker / Mango Processor. It consists of competencies that a person must achieve in order to process mangoes by fermentation and pickling; process mangoes by sugar concentration and process mangoes by drying and dehydration. Inclusive to each of the aforementioned competencies, is the task of packing the processed food and operating simple packing equipment such as sealer. It also includes competencies of a person in the production line of manufacturing processed mangoes responsible for doing routinary works such as inspection of simple defects of packing materials, seal integrity and correct product label. It also comprises the calibrating, assembling and operating of basic food processing tools and equipment such as salinometer, refractometer, food processor and weighing scale.