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Introduction
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Unit 1 Introduction to the Training Programme
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Unit 2 Introduction to the Food Processing Industry
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Unit 3 Overview of the Snacks and Savoury Industry
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Unit 4 Attributes of a Traditional Snack and Savoury Maker
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Unit 5 Introduction to the Snack and Savoury Industry Video
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Unit 6 Workplace Ethics
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Unit 7 SWOT Analysis
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Food Safety, Hygiene and Sanitation for Processing Food Products (FIC/N9001)
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Unit 8 Food Microbiology
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Unit 9 Food Spoilage and Food Preservation
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Unit 10 Food Safety, Hygiene, and Sanitation
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Unit 11 Pest Control
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Unit 12 Fire Safety
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Prepare and Maintain Work Area and Process Machineries for Making Snack and Savoury (FIC/N8501)
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Unit 13 Equipment used in Processing Snack and Savoury
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Unit 14 Sanitisation of Work Area
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Unit 15 Cleaning Processes
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Prepare for Production of Snack and Savoury (FIC/N8502)
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Unit 16 Basic Calculations
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Unit 17 Production Planning
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Prepare Raw Material for Snack and Savoury (FIC/N8503)
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Unit 18 Types of Raw Materials
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Unit 19 Quality Assessment
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Unit 20 Prepare Raw Material for Snack and Savoury
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Process, Package and Storage of Snack and Savoury Products (FIC/N8504)
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Unit 21 Process of Producing Products
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Unit 22 Packaging and Storage of Finished Products
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Complete Documentation & Record Keeping Related to Traditional Snacks and Savoury (FIC/N8505)
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Unit 23 Documentation
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Unit 24 Record Keeping
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Unit 25 Introduction to ERP Systems
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Employability & Entrepreneurship Skills
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Unit 26 Employability & Entrepreneurship Skills
Preview - Traditional Snack and Savoury
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