Traditional Snack and Savoury

The E-learning Traditional Snack and Savory Maker course encompasses National Occupational Standards under NSQF Qualification Pack, NCVET (National Council for Vocational Education and Training) approved framework to upskill learners and build key competencies in traditional snack and savory making

Instructor: FICSILanguage: English

About the course

The course is designed to equip learners with the various aspects of food production, starting with the processing of a wide range of sweets and savoury products. They will gain hands-on experience in canning and packaging techniques while also honing their abilities in quality inspection to ensure that finished products meet the highest standards. Participants will become well-versed in the array of tools and equipment used in snack and savoury production, mastering their application in diverse culinary creations. The course also emphasizes the importance of meticulous documentation and record-keeping practices in food processing, ensuring traceability and compliance with industry standards. Moreover, a key focus area of the course is food safety, hygiene, and sanitation, providing participants with the knowledge and skills needed to maintain the highest levels of product safety and quality throughout the entire production process. By the end of this course, participants will be well-prepared to excel in the food processing industry and contribute to the production of delicious and safe food products.

Key learning outcomes: 

  • Prepare and maintain work area and process machineries for making snacks and savoury.
  • Prepare for raw materials and production of snacks and savoury.
  • Complete documentation and record keeping related to making traditional snacks and savoury.
  • Ensure food safety hygiene and sanitation for processing food products.


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