Competency Based Curriculum Food Beverage

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GOVERNMENT OF INDIAMINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIPDIRECTORATE GENERAL OF TRAININGCOMPETENCY BASED CURRICULUMFOOD BEVERAGE(Duration: One Year)CRAFTSMEN TRAINING SCHEME (CTS)NSQF LEVEL- 4SECTOR – FOOD INDUSTRY

FOOD BEVERAGE(Non-Engineering Trade)(Revised in 2019)Version: 1.2CRAFTSMEN TRAINING SCHEME (CTS)NSQF LEVEL - 4Developed ByMinistry of Skill Development and EntrepreneurshipDirectorate General of TrainingCENTRAL STAFF TRAINING AND RESEARCH INSTITUTEEN-81, Sector-V, Salt Lake City,Kolkata – 700 091www.cstaricalcutta.gov.in

CONTENTSS No.TopicsPage No.1.Course Information12.Training System23.Job Role64.General Information75.Learning Outcome96.Assessment Criteria107.Trade Syllabus13Annexure I (List of Trade Tools & Equipment)20Annexure II (List of Trade experts)23

Food Beverage1. COURSE INFORMATIONDuring the one-year duration of ‘Food Beverage’ trade, a candidate is trained onProfessional Skill, Professional Knowledge and Employability Skill related to the job role. Inaddition to this, a candidate is entrusted to undertake project work, extracurricular activitiesand on-the-job training to build up confidence. The broad components covered underProfessional Skill subject are as below:The trainee is trained to prepare fruit juices with juice extracting/ pulping machines withsafety precautions and preserve fruit juices with addition of preservatives and determine theacidity and TSS content; prepare and pack various type of flavoured milk by using appropriatemachines/tools such as homogenizer, autoclave, bottle washer, liquid/bottle filling machine &corking machine with safety precautions and determine the quality of flavoured milk. Thetrainees also learn to prepare mineral water by using appropriate machines such as mini waterplant and explain quality standards (BIS) of water and water treatment process; explain varioustypes of packaging material used in packaging of food beverages products and storage; prepareand pack synthetic beverages such as soft drink by using appropriate machines such as,carbonation machines, autoclave, bottle washer, liquid/bottle filling machine and corkingmachine with safety precautions, determine the acidity, TSS content , pH value and Sensoryevaluation.The trainee also learns to prepare and pack fermented beverages such as vinegar,fermented juices and lassi by using appropriate machines/ tools such as, fermenter, seedgerminator, vinegar generator, autoclave, bottle washer, required fermentation agents, liquid/bottle filling machine, Chemical solutions and corking machine with safety precautions. Hedetermines the acidity, TSS content, pH value and Sensory evaluation. The Trainee practices toprepare and pack fermented beverages such as whiskey, beer, wine, rum and brandy by usingappropriate machines/ tools such as, fermenter, seed germinator, autoclave, bottle washer,required fermentation agents, liquid/bottle filling machine, Chemical solutions and corkingmachine with safety precautions and determines the alcohol content, acidity, TSS content, pHvalue and Sensory evaluation; explain food safety standards and beverage industry wasteutilization.1

Food Beverage2. TRAINING SYSTEM2.1 GENERALThe Directorate General of Training (DGT) under Ministry of Skill Development &Entrepreneurship offers a range of vocational training courses catering to the need of differentsectors of economy/ Labour market. The vocational training programmes are delivered underthe aegis of Directorate General of Training (DGT). Craftsman Training Scheme (CTS) withvariants and Apprenticeship Training Scheme (ATS) are two pioneer schemes of DGT forstrengthening vocational training.Food Beverage trade under CTS is one of the popular courses delivered nationwidethrough a network of ITIs. The course is of one year duration. It mainly consists of Domain areaand Core area. The Domain area (Trade Theory & Practical) imparts professional skills andknowledge, while the core area (Employability Skill) imparts requisite core skills, knowledge,and life skills. After passing out the training program, the trainee is awarded National TradeCertificate (NTC) by DGT which is recognized worldwide.Candidates broadly need to demonstrate that they are able to: Read and interpret parameters/ documents, plan and organize work processes, identifynecessary materials and tools;Perform tasks with due consideration to safety rules, accident prevention regulationsand environmental protection stipulations;Apply professional skill, knowledge & employability skills while performing jobs.Document the parameters related to the task undertaken.2.2 PROGRESSION PATHWAYS Can join industry as Technician and will progress further as Senior Technician, Supervisorand can rise up to the level of Manager.Can become Entrepreneur in the related field.Can join Apprenticeship programs in different types of industries leading to a NationalApprenticeship certificate (NAC).Can join Crafts Instructor Training Scheme (CITS) in the trade for becoming instructor inITIs.Can join Advanced Diploma (Vocational) courses under DGT as applicable.2

Food Beverage2.3 COURSE STRUCTURETable below depicts the distribution of training hours across various course elementsduring a period of one year: S No.1.2.3.Course ElementProfessional Skill (Trade Practical)Professional Knowledge (Trade Theory)Employability SkillsTotalNotional TrainingHours120024016016002.4 ASSESSMENT & CERTIFICATIONThe trainee will be tested for his skill, knowledge and attitude during the period of coursethrough formative assessment and at the end of the training programme through summativeassessment as notified by the DGT from time to time.a) The Continuous Assessment (Internal) during the period of training will be done byFormative Assessment Method by testing for assessment criteria listed against learningoutcomes. The training institute has to maintain an individual trainee portfolio as detailed inassessment guideline. The marks of internal assessment will be as per the formative assessmenttemplate provided on www.bharatskills.gov.inb) The final assessment will be in the form of summative assessment method. The All IndiaTrade Test for awarding NTC will be conducted by Controller of examinations, DGT as per theguidelines. The pattern and marking structure is being notified by DGT from time to time. Thelearning outcome and assessment criteria will be the basis for setting question papers forfinal assessment. The examiner during final examination will also check the individualtrainee’s profile as detailed in assessment guideline before giving marks for practicalexamination.2.4.1 PASS REGULATIONFor the purposes of determining the overall result, weightage of 100% is applied for six monthsand one year duration courses and 50% weightage is applied to each examination for two yearscourses. The minimum pass percent for Trade Practical and Formative assessment is 60% & forall other subjects is 33%. There will be no Grace marks.3

Food Beverage2.4.2 ASSESSMENT GUIDELINEAppropriate arrangements should be made to ensure that there will be no artificialbarriers to assessment. The nature of special needs should be taken into account whileundertaking the assessment. Due consideration should be given while assessing for teamwork,avoidance/reduction of scrap/wastage and disposal of scrap/waste as per procedure,behavioral attitude, sensitivity to the environment and regularity in training. The sensitivitytowards OSHE and self-learning attitude are to be considered while assessing competency.Assessment will be evidence based comprising the following: Job carried out in labs/workshopRecord book/ daily diaryAnswer sheet of assessmentViva-voceProgress chartAttendance and punctualityAssignmentProject workEvidences and records of internal (Formative) assessments are to be preserved untilforthcoming examination for audit and verification by examining body. The following markingpattern to be adopted while assessing:Performance LevelEvidence(a) Weightage in the range of 60%-75% to be allotted during assessment Demonstration of good skills and accuracyin the field of work/ assignments. A fairly good level of neatness andconsistency to accomplish job activities. Occasional support in completing thetask/ job.For performance in this grade, the candidateshould produce work which demonstratesattainment of an acceptable standard ofcraftsmanship with occasional guidance, anddue regard for safety procedures andpractices(b) Weightage in the range of 75%-90% to be allotted during assessment Good skill levels and accuracy in the fieldof work/ assignments. A good level of neatness and consistencyto accomplish job activities. Little support in completing the task/job.For this grade, a candidate should producework which demonstrates attainment of areasonable standard of craftsmanship, withlittle guidance, and regard for safetyprocedures and practices4

Food Beverage(c) Weightage in the range of more than 90% to be allotted during assessment High skill levels and accuracy in the fieldof work/ assignments. A high level of neatness and consistencyto accomplish job activities. Minimal or no support in completing thetask/ job.For performance in this grade, the candidate,with minimal or no support in organizationand execution and with due regard for safetyprocedures and practices, has produced workwhich demonstrates attainment of a highstandard of craftsmanship.5

Food Beverage3. JOB ROLEChemist, Food; Chemist, Food conducts research and analysis concerning chemistry of foods todevelop and improve food and beverages. Experiments with natural and synthetic materials orby-products to develop new foods, additives, preservatives, anti-adulteration agents, andrelated products. Studies effects of various methods of processing, preservation, and packagingon composition and properties of food, such as color, texture, aroma, taste, shelf life, andnutritive content. Tests food and beverage samples, such as starch, sugar, cereals, beer, cannedand dehydrated food products, meats, vegetables, dairy foods, and other products to ensurecompliance with food laws, and standards of quality and purity. May perform, or superviseworkers performing, quality control tests in food processing, canning, freezing, brewing ordistilling.Food and Beverage Tasters and Graders, Other; Food and Beverages Tasters and Graders,Other include workers who inspect, taste and grade various types of agricultural products, foodand beverages not elsewhere classified.Laboratory Assistant, Food and Beverages/Chemist/Analytical Supervisor/Lab Chemist;Laboratory Assistant, Food and Beverages sets equipment and apparatus and conducts routinetest of food, drinks and other edible in laboratory to determine their properties, nutritionalvalue, alcoholic contents etc. and to ensure that they conform to prescribed standards or havenot been adulterated. Sets and operates required apparatus such as heaters, hydrometers,thermostats, vacuum pumps etc. depending on nature of test and type of material to be testedsuch as edibles, butter, milk, cold drinks etc. Performs routine tests of food, beverages, drinksand edibles by chemical processes for determining melting points, specific gravity, boiling point,reaction with chemicals and other factors as directed by Chemists or Food Technologist to findtheir properties, nutritional value, alcoholic contents etc. Ensures that food and beveragestested conform to prescribed standards, as stated on labels. Reports cases of adulteration,fermentation, putrefaction etc. to senior officers. Washes and cleans apparatus, keeps them insafe custody and maintains records as necessary. Keeps laboratory clean and tidy. May preparestandard solution regents and other testing media.Reference NCO-2015:a) 2131.1400 – Chemist, Foodb) 7515.9900 – Food and Beverage Tasters and Graders, Otherc) 3116.0200 – Laboratory Assistant, Food and Beverages/Chemist/AnalyticalSupervisor/Lab Chemist6

Food Beverage4. GENERAL INFORMATIONName of the TradeFOOD BEVERAGETrade CodeDGT/1069NCO - 20152131.1400; 7515.9900; 3116.0200NSQF LevelLevel 4Duration of CraftsmenTrainingOne Year (1600 Hours)Entry QualificationPassed 10th Class examination with Science and Mathematics or itsequivalentMinimum Age14 years as on first day of academic session.Eligibility for PwDLD, CP LC, DW, AA, LV, HH, DEAF, AUTISM, SLD, IDUnit Strength (No. ofStudent)24 (There is no separate provision of supernumerary seats)Space Norms96 Sq. mPower Norms6 KWInstructors Qualification for:(i) Food Beverage TradeB.Voc/Degree in Food Technology from UGC recognized university/college with one year experience in relevant industry.ORDiploma (Minimum 2 Years) in Food Technology form recognizedboard of education or relevant Advanced Diploma (Vocational) fromDGT with two years’ experience in relevant industry.ORNTC/NAC passed in the trade of “Food Beverage” with three yearsexperience in relevant field.Essential Qualification:Relevant National Craft Instructor Certificate (NCIC) in any of thevariants under DGT.(ii) Employability SkillNote:- Out of two Instructors required for the unit of 2(1 1), onemust have Diploma, and other must have NTC/NAC qualifications.However, both of them must possess NCIC in any of its variants.MBA/ BBA / Any Graduate/ Diploma in any discipline with Two years’experience with short term ToT Course in Employability Skills from7

Food Beverage(iii) Minimum Age forInstructorList of Tools andEquipmentDGT institutes.(Must have studied English/ Communication Skills and BasicComputer at 12th / Diploma level and above)ORExisting Social Studies Instructors in ITIs with short term ToT Coursein Employability Skills from DGT institutes.21 YearsAs per Annexure – IDistribution of training on hourly basis: (Indicative only)Total Hrs /weekTrade PracticalTrade TheoryEmployabilitySkills40 Hours30 Hours6 Hours4 Hours8

Food Beverage5. LEARNING OUTCOMELearning outcomes are a reflection of total competencies of a trainee and assessment willbe carried out as per the assessment criteria.5.1 LEARNING OUTCOMES (TRADE SPECIFIC)1.2.3.4.5.6.7.8.Prepare fruit juices with juice extracting/ pulping machines with safety precautionsand preserve fruit juices with addition of preservatives and determine the acidity andTSS content following safety precautions.Prepare and pack various type of flavoured milk by using appropriate machines/toolssuch as homogenizer, autoclave, bottle washer, liquid/bottle filling machine andcorking machine with safety precautions, determine the quality of flavoured milk.Prepare mineral water by using appropriate machines such as mini water plant andexplain quality standards (BIS) of water and water treatment process.Explain various types of packaging material used in packaging of food beveragesproducts and storage.Prepare and pack synthetic beverages such as soft drink by using appropriatemachines such as, carbonation machines, autoclave, bottle washer, liquid/bottlefilling machine and corking machine with safety precautions, determine the acidity,TSS content , pH value and Sensory evaluation.Prepare and pack fermented beverages such as vinegar, fermented juices and lassi byusing appropriate machines/ tools such as, Fermenter, seed germinator, vinegargenerator, autoclave, bottle washer, required fermentation agents, liquid/ bottlefilling machine, Chemical solutions and corking machine with safety precautions,determine the acidity, TSS content , pH value and Sensory evaluation.Prepare and pack fermented beverages such as whiskey, beer, wine, rum and brandyby using appropriate machines/tools such as, Fermenter, seed germinator, autoclave,bottle washer, required fermentation agents, liquid/bottle filling machine, Chemicalsolutions and corking machine with safety precautions, determine the alcoholcontent, acidity, TSS content , pH value and Sensory evaluation.Explain food safety standards and beverage industry waste utilization.9

Food Beverage6. ASSESSMENT CRITERIALEARNING OUTCOMESASSESSMENT CRITERIA1. Prepare fruit juices withjuice extracting/pulpingmachines with safetyprecautionsandpreserve fruit juiceswithadditionofpreservativesanddetermine the ntain the perfect hygiene standardSelect perfect fruits and other ingredientsPrepare fruits for juicewash fruits.Prepare fruits juiceMeasure juiceDetermine TSSDetermine acidityPerform calculationFill the preserved fruit juices in sterilized bottlesCork and crown the bottlesSterilize the bottlesLabel the bottlesMaintain safety2. Prepareandpackvarioustypeofflavoured milk by usingappropriatemachines/tools such ashomogenizer,autoclave,bottlewasher, liquid/bottlefilling machine andcorking machine withsafetyprecautions,determine the qualityof flavoured milk.Maintain perfect hygiene standard.Describe the nutritional & energy values and quality standards offlavoured milk.Select ingredients and machines.Prepare flavoured milk.Check the quality such TSS, pH, Acidity.Fill beverage into sterilized bottles.Cork and crown the bottles.Label the bottle.Maintain safety.3.Maintain perfect hygiene standardDescribe standard of water and types of water hardness.Describe temporary water treatment process.Explain types of water treatment like R.O., U.V. treatment.Explain production of mineral water.Production of mineral water.Prepare mineral waterby using appropriatemachines such as miniwater plant and explainquality standards (BIS)of water and water10

Food Beveragetreatment process.Maintain safety4.Explain various types ofpackagingmaterialused in packaging offoodbeveragesproducts and storage.Explain types of packaging material like glass container, tin container,PET bottle, plastic pouches, tetra pack and brick packs.Functions of packaging materials.Explain merits and demerits of various types packaging material.Storage condition of packed products.5.Prepare and packsyntheticbeveragessuch as soft drink byusingappropriatemachines such as,carbonation machines,autoclave,bottlewasher, liquid/bottlefilling machine andcorking machine withsafetyprecautions,determine the acidity,TSS content, pH valueandsensoryevaluation.Explain manufacturing process of soft drink.Maintain perfect hygiene standard.Select ingredients and machines.Prepare soft drinks by using machines.Check the quality such TSS, pH, Acidity.Sensory evaluationFill beverage into sterilized bottlesAdd carbon dioxideCork and crown the bottlesLabel the bottleMaintain safety6.Prepare and packfermented beveragessuchasvinegar,fermented juices andlassibyusingappropriate gargenerator, autoclave,bottlewasher,required fermentationagents, liquid/ bottlefillingmachine,Chemical solutions andExplain principle of fermentation and process of fermentation.Explain manufacturing process of vinegar.Maintain perfect hygiene standardSelect ingredients and machinesPrepare vinegar and fermented juices by using machinesCheck the quality such TSS, pH, AciditySensory evaluationFill beverage into sterilized bottlescork and crown the bottlesLabel the bottleMaintain safety11

Food Beveragecorking machine withsafetyprecautions,determine the acidity,TSS content , pH valueandSensoryevaluation.7.Prepare and packfermented beveragessuch as whiskey, beer,wine, rum and brandyby using appropriatemachines/tools suchas, Fermenter, seedgerminator, autoclave,bottlewasher,required mical solutions andcorking machine withsafetyprecautions,determine the alcoholcontent, acidity, TSScontent , pH value andSensory evaluation.Explain principle of fermentation and process of fermentation.Explain manufacturing process of beer, whiskey, wine, rum andbrandy.Maintain perfect hygiene standardSelect ingredients and machinesPrepare whiskey, beer, wine, rum and brandy by using machines.Check the quality such alcohol content , TSS, pH, Acidity and SensoryevaluationFill beverage into sterilized bottlescork and crown the bottlesLabel the bottleMaintain safety8.Explain food safetystandardsandbeverageindustrywaste utilization.State food safety and standard Act 2006 BIS, ISO-22000, HACCP,International food standards.State Personal Hygiene, cleaning and sanitary standards of beveragesindustry.State utilization of food beverage industry waste12

Food Beverage7. TRADE SYLLABUSSYLLABUS FOR FOOD BEVERAGE TRADEDURATION: ONE YEARDurationProfessionalSkill 360 Hrs.;ProfessionalKnowledge72 HrsReference LearningOutcomePrepare fruit juiceswith juice extracting/pulping machineswith safetyprecautions andpreserve fruit juiceswith addition ofpreservatives anddetermine the acidityand TSS contentfollowing safetyprecautions.Professional SkillsProfessional Knowledge(Trade Practical)(Trade Theory)With Indicative Hours1. Study of the different food Introduction to different foodbeverages available in the beverageMarket. (90 hrs) Types of beverages. Need of particular beverage. Classificationoffoodbeverages. Raw materials used forbeverages. PFA-standardsforfoodbeverages. Food additives used indifferent beverages. Qualityofwaterforbeverages.(18 Hrs)2. Operate all equipment Primary processing machinery:safely. (45 hrs) Principle and working of3. Identify and removal ofequipment used e.g., Juicefaults in machines. (45 hrs)extractor, pulper, fermenter,vinegar generator, crowncorking machine, bottle fillingmachine,Sodawatermachine, basket press, filterpress,Maintenanceofmachines safety. (18 Hrs)4. Extraction of juice from Juice Extractions :different fruits. (25 hrs) Principle and methods for5. Preservation of fruits juicesfruits juice manufacture,withadditionofmachinery used in differentpreservative. (35 hrs)fruits juice extraction13

Food Beverage Preparation process flowcharts of juice extractionfrom various fruits.Preservative : Definition of Preservatives. Typesofpreservativescommonly used in foodindustry. Limitsofusageofpreservatives.(12 Hrs)Non Alcoholic Beverages (TEACOFFEE) : Type of non alcoholicbeverage. Preparation process andlatest development. Machinery and equipment fornon alcoholic beverages. Process variable and theircontrol. Nutritional and energy values6. Material calculation of FruitBeverages as per FPOSpecification. (40 hrs)7. Preparation of commonfruit beverages available intheregionsuchassquashes, crushes, cordial,syrups,nectars,R.T.S.beverages.(40 hrs)8. Determination of Acids infruits beverages. (20 hrs)9. Determination of TSS with Fruit BeveragesHand refractometer in fruit Introduction to differentBeverage. (20 hrs)fruits juices. Raw materials used in fruitbeverages,andtheirproperties. Machineryinvolvedindifferentfruitsjuiceextraction. Principle and preparationmethods of Ready-To-Serve(RTS), Squash, fruit juice,nectar, concentrate, syrup,cordial,Processofmanufacture. Quality control in beverage14

Food BeverageProfessionalSkill 60Hrs.;ProfessionalKnowledge12 Hrs.ProfessionalSkill 180Hrs;ProfessionalKnowledge36 HrsProfessionalSkill 60Hrs;Prepare and packvarious type offlavoured milk byusing appropriatemachines/tools suchas homogenizer,autoclave, bottlewasher, liquid/bottlefilling machine andcorking machine withsafety precautions,determine the qualityof flavoured milk.Prepare mineralwater by usingappropriate machinessuch as mini waterplant and explainquality standards (BIS)of water and watertreatment process.Explain various typesof packaging materialused in packaging ofindustry. FPO standards for fruitbeverages.(24 Hrs)10. Preparation of various Flavoured milk Beverages :flavoured milk beverages. Raw materials used in(25 hrs)flavoured milk beverages, and11. Packaging, labelling andtheir properties.storage of flavoured milk. Nutritional and energy values.(25 hrs) Process of manufacture12. Quality of Flavoured milk. Quality control(12 Hrs)(10 hrs)13. Generalpurification Package drinking water :techniques. (25 hrs) Principle and method for14. Production of mineralproduction of mineral water.water from mini water Quality standard (BIS) oftreatment plant. (25 hrs)water. Different types of15. Quality of packaged water.water.(10 hrs)(12 Hrs)16. Productionofsoda Soda water :water.(30hrs) Principle and Method of soda17. Packaging, labelling andwater production.storage of soda water.(30 Raw material used in sodahrs)water, and their properties. Quality standards for sodawater. (12 Hrs)18. Preparation of malt syrup, Miscellaneous Beverage :badam,pista,herbal, Beveragefromotherconcentrates, rose syrup.materials,grainsmalt,(60 hrs)vegetable (tomato), herbs &medicinal plants.(12 Hrs)19. Practical demonstration of Study of various types ofbottle filling machine. (60containers like Glass, Tinhrs)merits and demerits of each15

Food BeverageProfessionalKnowledge12 Hrsfood beveragesproducts and storage.ProfessionalSkill 210 Hrs;Prepare and packsynthetic beveragessuch as soft drink byusingappropriatemachines such as,carbonationmachines, autoclave,bottlewasher,liquid/bottlefillingmachine and corkingmachine with safetyprecautions,determine the acidity,TSS content , pH valueandSensoryevaluation.ProfessionalKnowledge42 HrsProfessionalSkill 150 Hrs;ProfessionalPrepare and packfermented beveragessuchasvinegar,fermented juices andscope for newtypesofcontainers/packagingmaterials, such as plasticpouches, brick packs, tetrapack,PETbottleandcartons.(12 Hrs)Food beverage Study of the different20. ated, alcoholic andentrepreneurship. (10 hrs)non alcoholic, fermented and21. Scope of food beverages.unfermentedbeverages(10 hrs)available in the market.(1222. BeveragesanditsHrs)importance in modern life.(20 hrs)23. Industrialgrowthanddevelopment. (20 hrs)Synthetic soft drinks : Selection of ingredients for24. Studytheroleofsoft drink productioningredientsusedin Preparation of different softproduction of soft drink.drinks.(25 hrs) Packaging of the soft drinks25. Process of manufacture of(PET Bottling, canning)soft drinks. (15 hrs) Quality testing in soft drinks.26. Quality of water for soft(30 Hrs)drinks. (25 hrs)27. Study the detail of variouswater treatment processes.(25 hrs)28. Food additives used in softdrinks. (30 hrs)29. Quality control in a softdrinkmanufacturingindustry.(30 hrs)Fermented beverages : Preparation of malt extract30. StudyofFermented Preparation of cider, vinegar,vinegars.banana, pineapple beverages.(25 hrs) Quality testing in fermented16

Food BeverageKnowledge30 HrsProfessionalSkill 120 Hrs;ProfessionalKnowledge24 Hrslassibyusingappropriatemachines/ tools suchas, Fermenter, seedgerminator, vinegargenerator, autoclave,bottlewasher,requiredfermentation agents,liquid/ bottle fillingmachine,Chemicalsolutions and corkingmachine with safetyprecautions,determine the acidity,TSS content , pH valueandSensoryevaluation.Prepare and packfermented beveragessuch as whiskey, beer,wine, rum and brandyby using appropriatemachines/tools suchas, Fermenter, entation ns and corkingmachine with safetyprecautions,determine the alcoholcontent, acidity, TSScontent , pH valueandSensoryevaluation.31. PrincipleofVinegarbeverages.Production. (25 hrs) Packaging of the fermented32. Principle and methods usedbeverages.inpreparationof Fermentation of Fruits juices.fermented beverages. (25 Preparation of whey (lassi)hrs)from milk.33. Ingredientsusedin(30 Hrs)productions of fermentedbeverages. (25 hrs)34. Fermentation. (25 hrs)35. Storage. (25 hrs)Alcoholic Beverages :36. Commercial process detailsof manufacturing alcoholicbeverages like whiskey,beer, wine, rum, brandy.(35 hrs)37. Role of ingredients used inproductionofvariousalcoholic beverages. (45hrs)38. Nutritional and energyvalues of these products.(40 hrs)17 Selection of ingredients forthe production of whiskey,beer, wine, rum, brandy. Demonstrations of beer,whiskey, wine, rum andbrandy. Quality testing in alcoholicbeverages. Packaging of the alcoholicbeverages. Industrial visit of alcoholicbeverages industry.(24 Hrs)

Food BeverageProfessionalSkill 60 Hrs;ProfessionalKnowledge12 HrsExplain food safetystandards andbeverage industrywaste utilizationFood safety and regulations Application of HACCP and39. FSSAI:FDA,CodexGMP in Food beveragesAlimentarius, PFA, FPO, BIS,industry.ISO-22000,Agmark, Utilization of Food beveragesOverview of Food Safetyindustry wastes.(12 Hrs)and Standards Act, lFoodStandard (SPS, TBT, Drug,Residues Chemicals, GMO)GMP (Good ManufacturingPractices). (30 hrs)40. Importance of personalHygiene,Cleaning&Sanitary standards of Foodbeverages industry. (30 hrs)Industrial Training in Alcoholic or carbonated beverage industry18

Food BeverageSYLLABUS FOR CORE SKILLS1. Employability Skills (Common for all CTS trades) (160 Hrs)Learning outcomes, assessment criteria, syllabus and Tool List of Core Skills subjects which iscommon for a group of trades, provided separately in www.bharatskills.gov.in19

Food BeverageANNEXURE-ILIST OF TOOLS & EQUIPMENTFOOD BEVERAGE(For a batch of 24 Candidates)S No.Name of the Tools and EquipmentSpecificationQuantity5 KW100 Kg Capacity1 no.1 no.1 no.1 no.A. EQUIPMENT, MACHINE & TOOLS1.2.3.OvenPlatform scale balanceSoda making machines4.Seed germinator5.Vinegar generator6.7.Cabinet type, Differentchambers, Temp and RHControllerChamber made of SS, withsparger and bafflesBioreactor, SS, with spargerand bafflesFermenter12.Slicing machineAutomatic pouch machine / filler sealermachinePulping Machine/Pulper for fruitsandSteam jacket kettle 50 litre doublejacketed with indenting lever, steaminlet and outlet with steel trolley andaccessories to be fitted with boiler.Fruit millJuice Extractor13.14.15.16.17.18.19.20.Corking machinesCan seamerExhaust boxAuto claveCup sealerSteel scaleSteel tapeDigital weighing balance8.9.10.11.1 no.1 no.1 no.1 no.1 no.1 no.1 no.12 " standard steel

Food Beverage Name of the Trade FOOD BEVERAGE Trade Code DGT/1069 NCO - 2015 2131.1400; 7515.9900; 3116.0200 NSQF Level Level 4 Duration of Craftsmen Training One Year (1600 Hours) Entry Qualification Passed 10th Class examination with Science and Mathematics or its equivalent Minimum Age 14 years as on first day of academic session.

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