Transcript
Page 1: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician

Model Curriculum

Mixing Technician

FOOD PROCESSING

BREAD AND BAKERY

PROCESSING

FIC/Q5004, V1.0

4

SECTOR:

SUB-SECTOR:

OCCUPATION:

REF ID:

NSQF LEVEL:

Page 2: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician

Page 3: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician

TABLE OF CONTENTS

1. Curriculum 01

2. Trainer Prerequisites 06

3. Annexure: Assessment Criteria 07

Page 4: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 1

Mixing Technician CURRICULUM / SYLLABUS

This program is aimed at training candidates for the job of a “Mixing Technician”, in the “Food Processing”

Sector/Industry and aims at building the following key competencies amongst the learner

Program Name Mixing Technician

Qualification Pack Name

& Reference ID. ID FIC/Q5004, v1.0

Version No. 1.0 Version Update Date 04/09/2018

Pre-requisites to Training Preferably Class 10

Training Outcomes After completing this programme, participants will be able to:

prepare and maintain work area & process machineries for dough

making,

prepare raw materials for dough making,

prepare different types of dough following the defined standards and

methods,

complete documentation & record keeping related to dough making,

follow and maintain food safety and hygiene in the work environment.

Page 5: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 2

This course encompasses 5 out of 5 National Occupational Standards (NOS) of “Mixing Technician”

Qualification Pack issued by “Food Industry Capacity and Skill Initiative”.

Sr.

No. Module Key Learning Outcomes Equipment Required

1 Introduction and

overview of The

Food Processing

Industry

Theory Duration

(hh:mm)

02:00

Practical

Duration

(hh:mm)

00:00

Corresponding

NOS Code Bridge Module

List the various subsectors in food

processing

Explain the baking process

Explain the role of mixing technician

State the standard operating procedures

in baking industry

State the personal hygiene and

sanitation guidelines

State the food safety hygiene standards

to follow in the work environment

2 Preparation and

Maintenance of

Work Area

Theory Duration

(hh:mm)

08:00

Practical

Duration

(hh:mm)

16:00

Corresponding

NOS Code FIC/N5013

Identify the different equipment used

in the baking process

State the materials and equipment

used in cleaning and maintenance of

the work area and machineries

State the cleaning processes used to

clean the work area

Demonstrate the use of different

equipment used in the bakery industry

Demonstrate methods for cleaning and

maintaining work area

Demonstrate the work area is safe and

hygienic for food processing

Demonstrate working of all process

machineries used for production

Various Ovens, Baking Sheet and

Racks, Commercial Mixer, Wire

Whisker, Refrigerator, Fryer,

Baking Pan, Cooling Rack, Bread

Slicer Manual, Bread Slicer

Mechanical,

Utensils, Mixing Bowls, Cleaning

Tools , Protective Gloves, Mask-

Head Cover, Mouth Cover

3 Food

Microbiology

Theory Duration

(hh:mm)

08:00

Practical

Duration

(hh:mm)

13:00

Corresponding

NOS Code FIC/N5015

State the type of food microbes

Explain the cause of food spoilage

State the process for food spoilage

Explain the criteria to check food

spoilage

State the need for food preservation

Explain different types of food

preservation processes

Samples of Fresh and Spoiled

Food

Page 6: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 3

Sr.

No. Module Key Learning Outcomes Equipment Required

4 Preparation For Dough Making

Theory Duration

(hh:mm)

10:00

Practical

Duration

(hh:mm)

24:00

Corresponding

NOS Code FIC/N5014

• Demonstrate the production

sequence to maximize capacity

utilization of resources, manpower

and machinery

• State the baking ingredients

required for production and plan

production sequence

• Demonstrate calculation of batch

size and plan for various types of

dough as per the production

schedule

• Demonstrate different mixing

methods used in the baking

industry

• Demonstrate the process of

proofing

Various Ovens, Baking Sheet and

Racks, Commercial Mixer, Wire

Whisker, Refrigerator, Fryer,

Baking Pan, Cooling Rack, Bread

Slicer Manual, Bread Slicer

Mechanical, Cake Decorative

Tool, Knife, Spatula,

Utensils, Mixing Bowls,

Measuring Cups and Spoons,

Thermometer, Timer, Digital

Hygrometer, Weighing Scale, Heat

Resistant Gloves, Protective

Gloves, Fire Extinguisher, Mask-

Head Cover, Mouth Cover

5 Dough Making

Theory Duration

(hh:mm)

17:00

Practical

Duration

(hh:mm)

40:00

Corresponding

NOS Code FIC/N5015

Demonstrate organizing quality baking ingredients as per production process and company standards

Demonstrate the process of mixing and knead ingredients to make dough

Demonstrate if the final product meets the specified quality parameters

Various Ovens, Baking Sheet and

Racks, Commercial Mixer, Wire

Whisker, Refrigerator, Fryer,

Baking Pan, Cooling Rack, Bread

Slicer Manual, Bread Slicer

Mechanical, Cake Decorative

Tool, Knife, Spatula,

Utensils, Mixing Bowls,

Measuring Cups and Spoons,

Thermometer, Timer, Digital

Hygrometer, Packaging Wrap

Rolls, Cleaning Tools, Weighing

Scale, Gas Burner(LPG), LPG

Cylinder, Heat Resistant Gloves,

Protective Gloves, Fire

Extinguisher, Mask-Head Cover,

Mouth Cover

6 Post –

Production

Cleaning and

Maintenance

Theory Duration

(hh:mm)

04:00

Practical

Duration

(hh:mm)

08:00

Demonstrate the process of cleaning

the work area and machineries after

production

Demonstrate both CIP and COP

process of cleaning

Permitted Chemicals, Tools Used

in Baking Process, Protective

Gloves, Sanitizers

Page 7: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 4

Sr.

No. Module Key Learning Outcomes Equipment Required

Corresponding

NOS Code FIC/N5015

7 Complete

documentation

and record

keeping related

to making dough

used in baked

products

Theory Duration

(hh:mm)

14:00

Practical

Duration

(hh:mm)

12:00

Corresponding

NOS Code FIC/N5016

State the need for documenting and

maintaining records of raw materials,

processes and finished products State the method of documenting and

recording the details of raw material to

final finished product Demonstrate the process of

documenting records of production

plan, process parameters, and finished

products

Food Safety Manual, Log Books.

8 Food Safety,

Hygiene and

Sanitation

Theory Duration

(hh:mm)

05:00

Practical

Duration

(hh:mm)

30:00

Corresponding

NOS Code FIC/N9001

State the importance of safety, hygiene

and sanitation in the food industry

Follow the industry standards to

maintain a safe and hygiene workplace

Follow HACCP principles to eliminate

food safety hazards in the process and

products

Follow safety practices in the work

area

Protective Gloves, Head Caps,

Aprons, Safety Goggles, Safety

Boots, Mouth Covers, Sanitizer,

Safety Manual, Log Books etc..

9 Professional and

Core Skills

Theory Duration

(hh:mm)

05:00

Undertake a self-assessment test to

identify personal strengths and

weaknesses

State the importance of listening

Plan and schedule the work order and

manage time effectively to complete

the tasks assigned

Identify & resolve issues and problems

using acquired knowledge and realize

the importance of decision making

Page 8: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 5

Sr.

No. Module Key Learning Outcomes Equipment Required

Practical

Duration

(hh:mm)

10:00

Corresponding

NOS Code Bridge Module

10 IT Orientation

Theory Duration

(hh:mm)

04:00

Practical

Duration

(hh:mm)

10:00

Corresponding

NOS Code FIC/N5016

State the basic functionalities of the

computer to perform day to day

activities

Identify parts of the computer

Use the computer keyboard effectively

to type

Use ERP effectively to record day-to-

day activities

Use the word processor effectively

Use the spreadsheet application

effectively

Use the computer to document day-to-

day activities

Computer/Laptop

Total Duration 240:00 Theory Duration 77:00 Practical Duration 163:00

Unique Equipment Required: Various Ovens, Baking Sheet and Racks,

Commercial Mixer, Wire Whisker, Refrigerator, Fryer, Baking Pan, Cooling

Rack, Bread Slicer Manual, Bread Slicer Mechanical, Cake Decorative Tool,

Knife, Spatula, Utensils, Mixing Bowls, Measuring Cups and Spoons,

Thermometer, Timer, Digital Hygrometer, Packaging Wrap Rolls, Cleaning

Tools, Weighing Scale, Gas Burner(LPG), LPG Cylinder, Heat Resistant Gloves,

Protective Gloves, Fire Extinguisher, Mask-Head Cover, Mouth Cover,

Permitted Chemicals, Tools Used in Baking Process, Protective Gloves,

Sanitizers, Samples of Fresh and Spoiled Food, Computer/Laptop, Protective

Gloves, Head Caps, Aprons, Safety Goggles, Safety Boots, Mouth Covers,

Sanitizer, Safety Manual, Log Books etc.

Grand Total Course Duration: 240Hours, 0 Minutes

Recommended OJT Duration: 20 Hours, 0 Minutes

(This syllabus/ curriculum has been approved by SSC: Food Industry Capacity and Skill Initiative)

Page 9: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 6

Trainer Prerequisites for Job role: “Mixing Technician” mapped to Qualification

Pack: “FIC/Q5004, v1.0”

Sr.

No. Area Details

1 Description To deliver accredited training service, mapping to the curriculum detailed above,

in accordance with the Qualification Pack “FIC/Q5004”, Version 1.0

2 Personal

Attributes

An aptitude for conducting training, and pre/ post work to ensure competent,

employable candidates at the end of the training, and pre/post work to ensure

competent, employable candidates at the end of the training. Strong

communication skills, ability to work as part of a team; a passion for quality and

for developing others; well-organized and focused, eager to learn and keep oneself

updated with the latest in the mentioned fields.

3 Minimum

Educational

Qualifications

• Diploma in Food Tech or Food Engineering/Hotel Mgmt. course or • B. Sc./B. Tech/BE in Food Technology or Food Engineering or • M. Sc./M. Tech/ME in Food Technology or Food Engineering

4a Domain

Certification

Certified for Job Role: “Mixing Technician” mapped to QP: “FIC/Q5004, v1.0”.

Minimum accepted score is 80% as per FICSI Guidelines

4b Platform

Certification

Recommended that the Trainer is certified for the Job Role: “Trainer”, mapped

to the Qualification Pack: “MEP/Q0102”. Minimum accepted score is 80 % as

per FICSI guidelines.

5 Experience • Diploma in Food Tech or Food Engineering/Hotel Mgmt. course with 4 years of hand on experience in a bakery industry/unit or • B. Sc./B. Tech/BE in Food Technology or Food Engineering with 2-3 years of hand on experience in a bakery industry or • M. Sc./M. Tech/ME in Food Technology or Food Engineering with 1-2 years of hand on experience in a bakery industry.

Page 10: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 7

Annexure: Assessment Criteria

Assessment Criteria

Job Role Mixing Technician

Qualification Pack FIC/Q5004, v1.0

Sector Skill Council Food Processing

Guidelines for Assessment 1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for Theory and Skills Practical for each PC 2. The assessment for the theory part will be based on knowledge bank of questions created by the SSC. 3. Assessment will be conducted for all compulsory NOS, as well as the selected elective NOS/set of NOS. OR 4. Assessment will be conducted for all compulsory NOS, as well as the selected optional NOS/set of NOS. 5. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 6. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 7. To pass the Qualification Pack , every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 8. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack

Page 11: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 8

Assessable

Outcome Assessment Criteria

Total

Mark

(500)

Out

Of

Marks Allocation

Theory

Skills

Practic

al

1. FIC/N5013

(Prepare and

maintain work

area

and

machineries for

baking

products in

the oven)

PC1. Clean and maintain the cleanliness

of the work area using approved

sanitizers and keep it free from

dust, waste, flies and pests

100

25 10 15

PC2. Ensure that the work area is safe and

hygienic for food processing 10 3 7

PC3. Dispose waste materials as per defined SOP

and industry requirements 15 5 10

PC4. Check the working and performance of all

machineries and tools used for production

such as oven, slicer, proofer etc.

15 5 10

PC5. Clean the machineries and tools used with

recommended sanitizers following the

company specifications and standards

15 5 10

PC6. Place the necessary tools required for

process 5 2 3

PC7. Attend to the minor repairs/ faults of all

machines, if required 15 5 10

Total 100 35 65

2. FIC/N5014

(Prepare for

making

Dough used in

baked

products)

PC1. Read and understand the production order

from the supervisor

100

5 1 4

PC2. Check the availability of raw materials and

ingredients such as flour, sugar,

shortenings, additives, preservatives, etc.,

packaging materials, working of

machineries and availability of manpower

5 2 3

PC3. Check the temperature of chilled water 5 2 3

PC4. Calculate total weight of dough required

for order quantity (considering process

loss)

5 1 4

PC5. Plan dough making sequence by:

Grouping similar type of dough

(leavened or unleavened)

Grouping dough that require similar

raw materials (like yeast)

Planning unfermented dough first

followed by fermented to avoid

cleaning after each batch mixing

Planning maximum capacity

utilization of machineries

Planning efficient utilization of

resources/manpower

Prioritizing urgent orders

15 5 10

Page 12: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 9

PC6. Ensure the working and performance of

each equipment required for dough

making

7 2 5

PC7. Calculate the process time for each batch

for effective utilization of machineries 7 5 2

PC8. Plan batch size considering full capacity

utilization of machineries 3 1 2

PC9. Plan to utilize machineries for various

types of dough without affecting the

quality of other, avoiding cleaning after

each batch and to optimize machine

efficiency and save energy

3 1 2

PC10.Allot responsibilities/ work to the assistants

and helpers 5 2 3

PC11.Refer to the production order and the

formulation followed by the organization 5 1 4

PC12.Calculate raw materials such as flour,

ingredients required for the order/batch 5 1 4

PC13.Organize raw materials such as flour,

ingredients, leavening agents, etc 5 1 4

PC14.Check the quality of each of the ingredients

accessing the physical parameters such as

appearance, colour, aroma, texture, etc. for

its conformance to organization standards

8 3 5

PC15.Accurately weigh each ingredient required

for the batch understanding that the

quantity of each ingredient is responsible

for final yield and quality of the finished

products

7 3 4

PC16 Organize the equipment as per the process

requirement 3 1 2

PC17 Start each equipment and ensure its

working and performance 5 2 3

PC18 Keep the tools accessible to attend

repairs/faults in case of breakdown 2 1 1

100 35 65

3.FIC/N5015(

Make dough

used in baked products)

PC1. Refer to the work order and formulation

2 0.5 1.5

PC2. Organize all the ingredients required for

the order 3 1 2

PC3. Check the quality of each ingredient

through physical parameters such as

appearance, colour, odour, texture, etc. for

its conformance to organization standards

5 2 3

PC4. Carry out pre-mixing processes as per pre-

defined formulations, like making

solutions, syrups, etc. as required 9 3 6

PC5. Accurately weigh and measure all

ingredients required for making

unfermented and fermented dough

10 3 7

Page 13: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 10

PC6. Sift and knead the ingredients manually 3 1 2

PC7. Set and control metering devices that

weigh, measure, sift, and convey

ingredients into the mixing machine for

each ingredient such as flour, fat, water,

yeast (yeast only for making fermented

dough), sugar, salt, milk/milk powder,

additives etc required for making dough

(in mechanized unit)

5 2 3

PC8. Check the scale indicators to confirm if

specified amount of ingredients have been

added

2 0.5 1.5

PC9. Transfer all the ingredients together or

sequentially into the mixer as per defined

SOPs

5 2 3

PC10.Set the mixer speed, time and temperature

depending on the mixing processes as per

defined SOPs 10 3 7

PC11.Start the mixer to mix and knead the

ingredients 3 1 2

PC12.Check the dough periodically for desired

consistency and other parameters

(temperature, PH, etc.)

9 4 5

PC13.Stop the mixer and dump the dough into

the dough trough 5 2 3

PC14.Transfer the (unfermented) dough for

further processing like rolling, shaping/

moulding, cutting, etc. Transfer the dough

to fermentation chamber/room and allow

to stand for specified time following the

SOP for fermentation of dough)

3 1 2

PC15.Transfer the dough to fermentation

chamber/room and allow to stand for

specify time following the SOP for

fermentation of dough

7 2 5

PC16.Transfer the (fermented) dough for further

processing such as dividing, pre-shaping/

rounding, proofing etc. 3 1 2

PC17.Report discrepancies/concerns to

department supervisor for immediate

action

4 1 3

PC18. Clean the work area, machineries,

equipment and tools using recommended

cleaning agents and sanitizers.

2 1 1

PC19. Attend minor repairs/faults of all machines

(if any) 3 1 2

PC20. Ensure periodic

(daily/weekly/monthly/quarterly/half

yearly/annual) maintenance of all

machines and equipment following the

SOP or following suppliers

instructions/manuals

7 3 4

100 35 65

Page 14: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 11

4. FIC/N5016:

Complete

documentation

and record

keeping related to

making dough

used in baked

products)

PC1. Document and maintain record of all raw

materials used for making dough such as

name of raw materials, supplier details,

batch number, receiving date/ date of

manufacture, expiry date, supplier quality

document, quality parameters of all raw

materials, internal quality analysis report,

etc., as per standard operating procedures.

100

15 9 6

PC2. Maintain record of observations (if any)

related to raw materials 10 6 4

PC3. Load the raw materials details in ERP for

future reference 5 3 2

PC4. Document production plan with details such

as the product details, production sequence,

equipment and machinery details,

efficiency and capacity utilization of

equipment

10 6 4

PC5. Document process parameters such as

temperature, relative humidity, time etc. (as

applicable) for each machinery,

fermentation details like bath size for

fermentation, weight of dough before and

after fermentation, quality of dough, etc.

for each batch and each type of dough in

the process chart or production log

15 9 6

PC6. Maintain record of observations (if any) or

deviations related to process and

production

10 6 4

PC7. Load the production plan and process details

in ERP for future reference 5 3 2

PC8. Document and maintain records of the

dough prepared (fermented/ unfermented),

number of batches prepared, batch size,

weight after mixing, weight after

fermentation, quality of dough like texture

and consistency, dough yield, wastage, etc.

for all type of dough prepared

10 6 4

PC9. Maintain record of observations or

deviations (if any) related to dough 10 6 4

PC10. Load the details of dough in ERP for future

reference 5 3 2

PC11.Verify the documents and track from

dough to ingredients, in case of quality

concerns

5 3 2

Total 100 60 40

5. FIC/N9001:

PC1. Comply with food safety and hygiene

procedures followed in the organization

100

5 2 3

PC2. Ensure personal hygiene by use of gloves,

masks, hair net, ear plugs, boots etc. 6 1 5

PC3. Ensure hygienic production of food by

inspecting raw materials, ingredients,

finished products etc for compliance to

5 2 3

Page 15: Model Curriculum - National Skill Development Corporation · • State the baking ingredients required for production and plan production sequence • Demonstrate calculation of batch

Mixing Technician 12

Food Safety,

hygiene and

sanitation for

processing food

products

physical, chemical and microbiological

procedures

PC4. Pack products in appropriate packaging

material, label and store them in

designated area free from pests, flies etc.

10 4 6

PC5. Clean, maintain and monitor food

processing equipment periodically, using

it only for the specified purpose

5 2 3

PC6. Use safety equipment such as fire

extinguisher, eye wash unit, first aid kit

when required

10 4 6

PC7. Follow housekeeping practices by having

designated area for machines/tools 5 2 3

PC8. Follow industry standards like GMP,

HACCP and product recall 10 4 6

PC9. Attend training on hazard management to

understand type of physical, chemical and

microbiological hazards

5 1 4

PC10.Identify, document and report problems

such as rodents and pests to management 5 1 4

PC11.Conduct workplace checklist audit before

and after work to ensure safety and

hygiene

5 1 4

PC12.Document and maintain raw material,

process, packaging material to maintain

the effectiveness of quality system

4 1 3

PC13. Determine the quality of food using

criteria such as odor, color, taste and best

before date and take immediate measures

to prevent spoilage

5 2 3

PC14. Store raw materials, finished products and

allergens separately to prevent cross

contamination

5 2 3

PC15. Label raw materials and finished products

and store them in different storage areas

according to safe food practices

5 2 3

PC 16. Follow stock rotation based on

FEFO/FIFO 10 4 6

Total 100 35 65

Grand Total 500 500 200 300

Percentage Weightage 100 40% 60%

Minimum Pass% to qualify (aggregate): 70%


Top Related