Traditional Snack and Savoury

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).

Language: English

Instructors: FICSI Admin

₹70

 

Why this course?

Description

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:

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

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.

Course Curriculum

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

How to Use

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  • For other devices, you can access your library using this web app through browser of your device.

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