About Kilimo Trust

Kilimo Trust (KT) is a not-for-profit regional agricultural development organization operating across the East African Community. In partnership with TradeMark Africa, Lattice Aquaculture and MicroSave Consulting, KT is implementing the five-year Women and Youth Economic Empowerment in Fisheries through Inclusive Market Access (WYEEFIMA) Programme, funded by Mastercard Foundation.

Under WYEEFIMA, KT supports women and youth to access employment, enterprise and trade opportunities in fisheries and related value chains. KT therefore seeks a competent training provider to strengthen participants' practical skills in fish hygiene, processing, value addition, product quality and market readiness.

The Assignment:

Kilimo Trust seeks an experienced Experiential Trainer operating from a non-formal training Centre, vocational institution or fisheries association with adequate facilities, equipment and qualified personnel to deliver an integrated, competency-based course for WYEEFIMA participants, primarily women and youth aged 18-35. The trainer must have the capacity to deliver ALL required modules and practically cover Mukene (silver fish), Tilapia, Catfish and Nile perch within the same training for every cohort. Applications offering only selected modules, processing methods or fish species will not meet the assignment requirements.

Scope of Work

The consultant will design and deliver a predominantly hands-on training programme covering all the following modules and requirements:

a) Hygiene, sanitation and food safety: pre-processing inspection; personal hygiene and correct use of PPE; handwashing; cleaning and sanitizing facilities, tools and equipment; cross-contamination control; raw-material quality checks; occupational safety; safeguarding; and responsible waste segregation, disposal and by-product recovery.

b) Cold chain and preparation of fresh fish: correct icing and temperature control; hygienic receiving, washing, scaling, gutting, butterflying and portioning; safe handling, storage and transport; and practical quality assessment using mukene, tilapia, catfish and Nile perch.

c) Processing and value addition: practical production of chilled/frozen, dried/salted, smoked and deep-fried fish; filleting, skinning, trimming and yield calculation; fish sausage/minced products where suitable; kiln and frying-equipment operation; cooling; packaging, labelling, traceability and product-specific storage. Each cohort must receive practical exposure to all four named fish species and all seven core modules: hygiene and sanitation; cold chain; fresh-fish preparation; frying and packaging; smoking and salting; filleting; and sausage production.

d) Deliver two cohorts of up to 40 participants (minimum 80 total) within 10 working days, including four training days per cohort. Use demonstrations, supervised practice, visual aids and local-language support; provide materials; record attendance; administer pre/post and practical assessments; collect feedback; and supply adequate trainers, fish, ingredients, potable water, PPE, tools, equipment, power backup and a safe training space.

Consultant Deliverables:

a) An approved inception package before training, comprising the detailed four-day cohort programme, module content, practical methodology, trainer deployment, species and raw-material plan, equipment/facility checklist, assessment tools, safeguarding and safety measures, and implementation schedule for 80 participants.

b) Successful delivery of all modules to 80 participants and submission of a professionally formatted final report with sex-, age- and disability-disaggregated attendance; pre/post and practical assessment results; modules and species covered; products made; participant feedback; photographs; challenges, lessons and recommendations; and copies of the tools and materials used.

Report-Writing Capacity and Requirement:

The trainer must demonstrate strong analytical and professional report-writing skills. Applicants must submit at least one personally authored training report from a comparable assignment as evidence of their ability. The sample report will be assessed for structure, analysis, accuracy, use of evidence, grammar and overall presentation.

Mobile Training Equipment Requirements

Since the assignment will involve field-based training, the trainer must own or demonstrate confirmed access to a complete, safe and portable training setup. The trainer will be responsible for transporting and providing all equipment and tools required to deliver every training module effectively at the selected field locations.

The mobile training equipment must support hygienic fish handling, icing and cold storage, drying, salting, smoking, deep frying, filleting, sausage production, packaging, labelling and storage.

Applicants must submit a detailed inventory and clear photographs of the proposed mobile training equipment. Kilimo Trust may inspect and verify the availability, suitability and functionality of the equipment before awarding the assignment.

Locations:

Applicants must indicate the region(s) they can serve and demonstrate access to a suitable, safe and adequately equipped practical training facility within or reasonably accessible to the selected region.

The training will be conducted in the following regions:

a) Northern Region: Amuru District

b) West Nile/Albertine Region: Pakwach and Buliisa districts

c) Southwestern Region: Kasese District

d) Central Region: Kyotera District

e) Eastern Region: Busia, Namayingo, Buikwe and Jinja districts

Qualifications:

a) A minimum of Diploma/Certificate in Fisheries, Fish Processing, Food Processing Technology, Food Science, Vocational Education/Training, or a related field from a recognized institution. Relevant trainer/TVET/DIT certification will be an added advantage.

b) At least three years of demonstrated community-level experience delivering hands-on training in hygienic fish handling, cold chain, processing and value addition. The proposed lead trainer must show competence across all seven modules and practical experience with mukene, tilapia, catfish and Nile perch; fisheries, food-processing, vocational/DIT or trainer certification is an added advantage.

c) Demonstrated access to an operational training facility with potable water, sanitation, safe food-handling areas, cold storage/ice, drying and smoking facilities, frying equipment, filleting and sausage-processing tools, packaging/labeling equipment, PPE and reliable power or suitable backup. The applicant must provide qualified support trainers for safe supervision of practical groups.

d) Ability to deliver participatory, inclusive and safeguarding-sensitive training in English, Luganda, Lou or Kiswahili and the relevant local language is more important; assess practical competence; manage women, youth, persons with disabilities and low-literacy participants; and produce timely, evidence-based reports. Evidence of comparable assignments and sample training/reporting materials is required.

• Design and deliver a predominantly hands-on training programme covering all specified modules and requirements.
• Deliver integrated, competency-based courses for WYEEFIMA participants, primarily women and youth aged 18-35.
• Practically cover Mukene (silver fish), Tilapia, Catfish and Nile perch within the same training for every cohort.
• Cover modules including: Hygiene, sanitation and food safety; Cold chain and preparation of fresh fish; Processing and value addition.
• Deliver two cohorts of up to 40 participants (minimum 80 total) within 10 working days, including four training days per cohort.
• Use demonstrations, supervised practice, visual aids and local-language support.
• Provide materials, record attendance, administer pre/post and practical assessments, and collect feedback.
• Supply adequate trainers, fish, ingredients, potable water, PPE, tools, equipment, power backup and a safe training space.
• Develop and submit an approved inception package before training.
• Submit a professionally formatted final report with specified content.
• Demonstrate strong analytical and professional report-writing skills.
• Own or demonstrate confirmed access to a complete, safe and portable training setup.
• Transport and provide all equipment and tools required for effective training delivery.
• Indicate region(s) they can serve and demonstrate access to a suitable training facility.
• Provide qualified support trainers for safe supervision of practical groups.
• Deliver participatory, inclusive and safeguarding-sensitive training.
• Assess practical competence.
• Manage women, youth, persons with disabilities and low-literacy participants.
• Produce timely, evidence-based reports.

• Experiential training delivery
• Competency-based training design and delivery
• Fish hygiene, sanitation, and food safety training
• Cold chain management training
• Fish processing and value addition training
• Product quality assessment
• Market readiness training
• Training delivery across multiple fish species (Mukene, Tilapia, Catfish, Nile perch)
• Hands-on training methodology
• Supervised practice and demonstrations
• Use of visual aids
• Local language support in training
• Attendance recording
• Pre/post and practical assessment administration
• Participant feedback collection
• Analytical and professional report writing
• Mobile training equipment management
• Participatory training delivery
• Inclusive training delivery
• Safeguarding-sensitive training delivery
• Practical competence assessment
• Management of diverse participant groups (women, youth, persons with disabilities, low-literacy)
• Evidence-based reporting

• Minimum of Diploma/Certificate in Fisheries, Fish Processing, Food Processing Technology, Food Science, Vocational Education/Training, or a related field from a recognized institution.
• Relevant trainer/TVET/DIT certification (added advantage).
• At least three years of demonstrated community-level experience delivering hands-on training in hygienic fish handling, cold chain, processing and value addition.
• Competence across all seven modules and practical experience with mukene, tilapia, catfish and Nile perch.
• Fisheries, food-processing, vocational/DIT or trainer certification (added advantage).
• Demonstrated access to an operational training facility with potable water, sanitation, safe food-handling areas, cold storage/ice, drying and smoking facilities, frying equipment, filleting and sausage-processing tools, packaging/labeling equipment, PPE and reliable power or suitable backup.
• Ability to deliver training in English, Luganda, Lou or Kiswahili and the relevant local language.
• Strong analytical and professional report-writing skills.
• Evidence of comparable assignments and sample training/reporting materials.