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  • 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:

  • Mixing Technician

  • Mixing Technician

    TABLE OF CONTENTS

    1. Curriculum 01

    2. Trainer Prerequisites 06

    3. Annexure: Assessment Criteria 07

  • 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.

  • 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

  • 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

  • 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

  • Mixing Technician 5

    Sr.

    No. Module Key Learning Outcomes Equipment Required

    Practical

    Duration

    (hh:mm)

    10:00

    Corresponding

    NOS Code Bridge Module

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