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