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| Item Details | Price | ||
|---|---|---|---|
This course encompasses National Occupational Standards (NOS) of "Traditional Snack and Savoury" Qualification Pack approved by NSDA (Now NCVET) under National Skill Qualification Framework (NSQF).
5.0 (1 ratings)
Language: English
Instructors: FICSI Admin
Why this course?
This course encompasses National Occupational Standards (NOS) of "Traditional Snack and Savoury" Qualification Pack approved by NSDA (Now NCVET) under National Skill Qualification Framework (NSQF).
The Programme will help in building the following key competencies amongst the learner:
These Courses are conducted by
Food Industry Capacity and Skill Initiative (FICSI) - widely known as Food Processing Sector Skill Council have been set up as an autonomous industry-led body by National Skill Development Corporation under the Skill India program of the Government of India. It creates Occupational Standards and Qualification packs, develops competency framework, conducts Train the Trainer Programs, skill gap studies, and is the Certifying body under the Pradhan Mantri Kaushal Vikas Yojana. This course has been hosted by FICSI on its online eLearning Zone.
| Introduction | |||
| Unit 1 Introduction to the Training Programme | |||
| Unit 2 Introduction to the Food Processing Industry | |||
| Unit 3 Overview of the Snacks and Savoury Industry | |||
| Unit 4 Attributes of a Traditional Snack and Savoury Maker | |||
| Unit 5 Workplace Ethics | |||
| Unit 6 SWOT Analysis | |||
| Food Microbiology, Safety and Hygiene for Processing Food Products (FIC/N9001) | |||
| Unit 7 Food Microbiology | |||
| Unit 8 Food Spoilage and Food Preservation | |||
| Unit 9 Food Safety, Hygiene & Sanitation | |||
| Unit 10 Pest Control | |||
| Unit 11 Fire Safety | |||
| Prepare and Maintain Work Area and Process Machineries for Making Snack and Savoury | |||
| Unit 12 Equipment used in Processing Snack and Savoury | |||
| Unit 13 Sanitisation of Work Area | |||
| Unit 14 Cleaning Processes | |||
| Prepare for Production of Snack and Savoury | |||
| Unit 15 Basic Calculations | |||
| Unit 16 Production Planing | |||
| Prepare Snack and Savoury Products | |||
| Unit 17 Types of Raw Materials | |||
| Unit 18 Quality Assessment | |||
| Unit 19 Prepare Raw Material for Snack and Savoury | |||
| Process, Package and Storage of Snack and Savoury Products | |||
| Unit 20 Process of Producing Products | |||
| Unit 21 Packaging and Storage of Finished Products | |||
| Employability & Entrepreneurship Skills | |||
| Unit 22 Employability & Entrepreneurship Skills | |||
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