CURRICULUM
FOR THE MODULE OF
Basic Food Processing Module-II
(For Newly Designed Apprenticeship Course)
UNDER
SKILL DEVELOPMENT INITIATIVE (SDI) SCHEME
Based on
MODULAR EMPLOYABLE SKILLS (MES)
GOVERNMENT OF INDIA
MINISTRY OF SKILL DEVELOPMENT AND ENTREPRENEURSHIP
DIRECTORATE GENERAL OF TRAINING
1
PREFACE
1. The Basic Training under Block – I & Block - II are designated as module – I &
module – II respectively.
2. The basic Modules (module – I & module – II) of the designated trades have
been developed to fulfill the requirement of Basic Training under
Apprenticeship Training.
3. Basic Module – I is of 03 months duration and after successful completion of
the module, the trainee will be eligible for On Job Training of duration 09
months in industries to complete Block – I of Apprenticeship Training.
4. Basic Module – II is also of 03 months duration and candidate will be eligible to
join the module – II only after successful completion of (03+09 months)
training duration of Block – I.
5. The sequence of training should be such that Basic Module – II should be taken
up after completion of Basic Module – I & 09 months of On Job Training for
better understanding.
6. The courses are designed especially for Apprenticeship Training and NSQF
compliance certificate in the specific trade will be issued only after successful
completion of Basic Module – I & II and On Job Training of both the blocks.
7. Assessment of Basic module will be conducted as per the pattern of MES
modules in practice. Separate certificate will be issued for each module after
successful completion of course & clearing the assessment. Rebate of 03
months duration of Apprenticeship training period will be provided against each
module for the period of basic training.
2
CONTENTS
Sl.
No.
1.
Topics
Page No.
General information and course structure
4-5
2.
Syllabus of Professional Skills & Professional
Knowledge
6-7
3.
Details Syllabus of Core Skill
4.
Syllabus of Employability Skills
9-10
5.
List of trade committee members
11
6.
List of Tools and Equipments (Annexure – I)
8
3
12-15
1. GENERAL INFORMATION AND COURSE STRUCTURE
1
Name of the Module
2 MES Code No.
:
Basic Food Processing Module-II
:
FPP----202
3 Duration of Modular Training:
520 hrs.
4 Entry Qualification
:
5 Trainees per unit
6 Power Norms
:
:
Passed 10th Class under10+2 system of
Education or its equivalent + completion
of Block – I of apprenticeship training
under Food Production General Trade.
20
1.5 KW
7 Space Norms
:
88 Sq.m.
8 Examination
:
The assessment will be held on
completion of module.
9 Instructor Qualification
:
A) For Trade:
i) Degree or equivalent in Hotel and Hospitality Administration/Hotel
Management
with minimum 3 years working experience in the relevant field.
OR
ii) NTC/NAC/Diploma in Food production or Catering Technology with minimum
5 years working experience in the relevant field.
Craft Instructor Certificate (CIC) is desirable.
B) For Employability skills :
i) MBA/BBA with two years experience or graduate in sociology/social
welfare/ Economics with two years experience and trained in Employability
skill from DGET Institute.
And
Must have studied in English/Communication Skill and Basic Computer at 12 th
/diploma level
OR
ii) Existing Social Study Instructor duly trained in Employability Skill from
DGET Institute.
4
10. Tools, Equipments & Machinery required : - As per Annexure – I
11. Distribution of training on Hourly basis:
Sl.
No.
1
2
3
Broad components to be covered
Syllabus of Professional Skills &Professional Knowledge
SYLLABUS of CORE SKILL
Syllabus of EMPLOYABILITY SKILLS
Total
Duration
(in Hrs)
415
50
55
520
12. Terminal Competency: - After completion of the module the candidate will be
eligible for On Job Training under newly designed Apprenticeship Training of
Food Production General trade.
5
2. SYLLABUS OF PROFESSIONAL SKILLS &PROFESSIONAL
KNOWLEDGE
FOR THE MODULE OF Basic Food Processing Module-II
(Module Code No. ---------)
Week No.
Professional Skills
Practical
Demonstrations:
Stocks, Soups & Sauces
Demonstration:
White Veal Stock
Chicken Stock
Brown Stock
Fish Stock
Vegetable Stock
Demonstration of one soup in each type
1-2
Demonstration of one sauce in each type & a
derivative
3-4
5-6
7-8
Professional Knowledge
Theory
Stocks, Soups & Sauces
Recipes:
White Stock (Chicken or Lamb)
Brown Stock
Fish Stock
Vegetable Stock
Classification of Soups:
Thick –
Puree
Cream
Veloute
Bisque
Chowder
Thin – Unpassed
Broths
Boullion
Thin – Passed
Consomme
Cold & International
Sauces
Roux & Kitchen Sauces
Bechamel
Veloute
Espangnole
Hollandaise
Bearnaise
Mayonnaise
Tomato (Kitchen) Sauce
Hordoeuvres, Canapes, Sandwiches
Demonstration on 6 varieties of each
Hordoeuvres, Canapes,
Sandwiches – including, open, toasted,
grilled and multi-layered sandwiches
Breakfast Egg Preparation: One Each
Boiled
Scrambled
Fried
Poached
Omelets
Egg Cookery in classical dishes
Preparation & Cooking of Vegetables
European Cuisine
Egg Structure
Selection & assessing quality of eggs
Various ways of cooking eggs with
examples in each
6
Vegetables:Classification
Potatoes – 3 varieties
Vegetables – 3 varieties
9-10
11
12
Preparation & Cooking of Non-vegetarian
dishes (with different cooking methods):
European Cooking
Fish – 4 dishes
Veal / Beef – 2 dishes
Lamp / Mutton – 2 dishes
Pork – 2 dishes
Game Birds – 2 dishes
Chicken – 2 dishes
Preparation & Cooking of Cereals,
Farinaceous and Pulses
Cooking of Rice
Cooking of beans & pulses
Cooking of Pasta – 2 varieties
Cooking of Pasta sauces – 4 varieties
Bakery & Confectionery
5 finished dishes from each base dough &
pastes
Breakfast breads – 10 varieties
Waffles & Pancakes
Cookies
Basic Calligraphy for cake decoration
13
Selection & assessing quality
Season availability
Effect of heat on different vegetables
in acid/alkaline medium
Reaction with metal
Butchery- Cut: of beef, Lamb, mutton
and Pork, Poultry and game.
Their uses and weight and connect
which part is best suited which dishes
Identification & Selection of Cereals
and pulses
Pasta & it’s varieties
Varieties & types
Basic Dough & Pastes
Bread Dough & it’s types
Puff paste
Choux paste
Short crust paste
Danish paste
Cakes:
Angel Cake
Sponge
Genoise
Pound Cake
Cheese Cake
Puddings
Balancing of recipes
Standardization of recipes
Yield
Menu compilation
Menu planning
Portion control with brief study of how
portions are worked out
Purchasing specification
Quality control, indenting and costing
Rechauffe
Assessment/Examination
7
3. DETAIL SYLLABUS OF CORE SKILL
Topic No.
b) Vocational Calculation & Science
1
Algebra:
Algebraic formula, Linear equations (with two variables).
2
Menstruation: Area and perimeter of square,
rectangle, parallelogram, triangle, circle, semi
circle,
Volume of solids - cube, cuboid, cylinder and
sphere.
3
Surface area of solids -cube, cuboid, cylinder and
sphere.
Heat &Temperature: Heat and temperature,Types of
heat- sensible and latent heat their units, difference
between heat and temperature;Temperature scales-
Duration(in
hours)
50 hrs
Celsius,
Fahrenheit
and
Absolute:
their
interrelations boiling point, melting point, and freezing
point;
Instruments - thermometer, pyrometer, Modes of heat
transfer/transmission- conduction, convection and
radiation
4
Topic No.
Basic Electricity: Introduction, use of electricity,
Production, Types of current_ AC, DC, their comparison,
Terminology - voltage, resistance, their units;
Conductors and insulators
Types of connections - series, parallel, electric power,
Horsepower, energy, unit of electrical energy.
b) Vocational Calculation & Science
1
Introduction to Accountancy
2
Income, Expense, recording income & expenses
3
Credit & Debit – basic concepts & rules of
accounting principles
Principle, Interest – concepts of simple &
compound interest
Profit & Loss – basic concepts, interpret a
statement
Taxes – Income, Sales, VAT,
4
5
6
8
Duration (in
hours)
50hrs
4. SYLLABUS OF EMPLOYABILITY SKILLS
Topic
No.
Topic
Duration
(in hours)
Entrepreneurship skill
15
1 Concept of Entrepreneurship
Entrepreneurship - Entrepreneurship - Enterprises:-Conceptual issue
Entrepreneurship vs. Management, Entrepreneurial motivation.
Performance & Record, Role & Function of entrepreneurs in relation to the
enterprise & relation to the economy, Source of business ideas,
Entrepreneurial opportunities, The process of setting up a business.
2 Project Preparation & Marketing analysis
Qualities of a good Entrepreneur, SWOT and Risk Analysis. Concept &
application of PLC, Sales & distribution Management. Different Between
Small Scale & Large Scale Business, Market Survey, Method of marketing,
Publicity and advertisement, Marketing Mix.
3 Institutions Support
Preparation of Project. Role of Various Schemes and Institutes for selfemployment i.e. DIC, SIDA, SISI, NSIC, SIDO, Idea for financing/ non
financing support agencies to familiarizes with the Policies /Programmes &
procedure & the available scheme.
4 Investment Procurement
Project formation, Feasibility, Legal formalities i.e., Shop Act, Estimation &
Costing, Investment procedure - Loan procurement - Banking Processes.
Productivity
1 Productivity
Definition, Necessity, Meaning of GDP.
2 Affecting Factors
Skills, Working Aids, Automation, Environment, Motivation
How improves or slows down.
3 Comparison with developed countries
Comparative productivity in developed countries (viz. Germany, Japan and
Australia) in selected industries e.g. Manufacturing, Steel, Mining,
Construction etc. Living standards of those countries, wages.
4 Personal Finance Management
Banking processes, Handling ATM, KYC registration, safe cash handling,
Personal risk and Insurance.
Occupational Safety, Health & Environment Education
1 Safety & Health
Introduction to Occupational Safety and Health importance of safety and
health at workplace.
2 Occupational Hazards
Basic Hazards, Chemical Hazards, Vibroacoustic Hazards, Mechanical
Hazards, Electrical Hazards, Thermal Hazards. Occupational health,
Occupational hygienic, Occupational Diseases/ Disorders & its prevention.
3 Accident & safety
Basic principles for protective equipment.
Accident Prevention techniques - control of accidents and safety measures.
9
10
15
4 First Aid
Care of injured & Sick at the workplaces, First-Aid & Transportation of sick
person
5 Basic Provisions
Idea of basic provision legislation of India.
6
7
8
9
10
11
of safety, health, welfare under legislation of India.
Ecosystem
Introduction to Environment. Relationship between Society and Environment,
Ecosystem and Factors causing imbalance.
Pollution
Pollution and pollutants including liquid, gaseous, solid and hazardous waste.
Energy Conservation
Conservation of Energy, re-use and recycle.
Global warming
Global warming, climate change and Ozone layer depletion.
Ground Water
Hydrological cycle, ground and surface water, Conservation and Harvesting of
water
Environment
Right attitude towards environment, Maintenance of in -house environment
Labour Welfare Legislation
1 Welfare Acts
Benefits guaranteed under various acts- Factories Act, Apprenticeship Act,
Employees State Insurance Act (ESI), Payment Wages Act, Employees
Provident Fund Act, The Workmen's compensation Act.
Quality Tools
1 Quality Consciousness :
Meaning of quality, Quality Characteristic
2 Quality Circles :
Definition, Advantage of small group activity, objectives of quality Circle,
Roles and function of Quality Circles in Organization, Operation of Quality
circle. Approaches to starting Quality Circles, Steps for continuation Quality
Circles.
3 Quality Management System :
Idea of ISO 9000 and BIS systems and its importance in maintaining qualities.
4 House Keeping :
Purpose of Housekeeping, Practice of good Housekeeping.
5 Quality Tools
Basic quality tools with a few examples
10
05
10
5. LIST OF EXPERT MEMBERS
Sl. No
Name of experts
Organization/University
M/S TATA Consultancy Service Ltd., Lucknow
2.
Jayant Krishna
Principal Consultant
Shri T.C. Saravanabava,
3.
Smt. Sandhya Salwan,
DAT, DGT, MSDE
4.
Shri Sathya Shankar B.P.
Director, CSTARI, Kolkata
5.
Mr Arul Mani
Taj Hotel Group, New Delhi
6.
Mr Raminder Sharma
RVTI, Panipat
7.
Dr Vikas Nanda
S.L.I.E.T ,Longowal,Punjab
8.
Dr D.C Sexana
S.L.I.E.T, Longowal,Punjab
9.
Dr Neeraj
N.I.F.T.E.M, Sonipat,Haryana
10.
Mr JeevanJyoti panda
GovtPolytechnic,Berhampur,Odisha
11.
Mr SantoshPatra
GovtPolytechnic,Berhampur,Odisha
12.
Mr NarenderKumar
P.HD Scholar, S.L.I.E.T, Longowal,Punjab
13.
Er Navdeep Jindal
S.L.I.E.T, Longowal,Punjab
14.
Sandeep Kumar
Instructor I.T.I, Nabha, Punjab
15.
Mr K. L. Kuli
CSTARI, Kolkata
1.
DDG (AT), DGT, MSDE
11
Annexure – I
LIST OF TOOLS & EQUIPMENTS FOR 20 TRAINEES
TRADE: FOOD PRODUCTION GENERAL
(Basic Training)
A: TRAINEES TOOL KIT:Sl.
No.
Name of the items
Quantity
1
Knife Kit –
Chef’s Knife
Filet Knife
Paring Knife
Peeler
Knife Sharpner
2
Wiping Cloth
3
Apron
3 Nos
4
Kitchen Shoes (slip on, round front, anti slip)
2 Pairs
1 each
3 Sets (2 Nos.)
12
Training Kitchen
S. No.
Equipment
1
Working tables (Steel)
Essential or
Desirable
E
2
L.P. Gas Cooking Range
E
3
Ovens
E
4
Grillers
E
5
Tandoor and Skewer
E
6
Cooking Range (High Pressure)
E
7
8
Griddle (Cooking plate)
Dry Store
E
D
9
10
Refrigeration and Deep Freeze
Black Board
D
D
11
Trainer's Table
D
12
D
13
Required Electric, Gas Connections, Lighting & Air
Conditioning
Dish Wash Area with required Sink & water supply
14
Pot Wash Area with required water supply
E
15
Grinding Stone
E
16
Coconut Grater
D
17
Grinder Machine
D
18
Blender/Mixer
D
19
Dough or batter Maker
D
20
Mixer
D
21
Weighing Machine
E
22
Chopping Boards - Plastic with HACCP Colour Coding
E
23
Cutting Knives (Full Set)
E
24
Frying Pan-Non-Stick/Small/Medium/Large
E
25
Kadai-Large/Small
E
19
Heavy Bottom Pan Small/Big
E
20
Aluminum Degchi-15Ltr./12 Ltr.
E
21
Tawa- General/Large
E
22
Wok (Chinese Kadai)
E
23
Cooker-1 Ltr. / 2 Ltr.,
E
24
Strainers-Conical/Strainers)
E
25
Steel Bowls-Small/Medium/Big
E
26
Collander
E
27
Baking Try
E
28
Holders(Tongs/bowl)
29
Saucepan
E
30
Plastic Trays-Big/Small
D
13
E
31
Pie Dish
D
32
Steel Plates
D
33
Containers (For keeping dry items)
E
34
Serving dish
E
35
Bread, Cake & assorted moulds
E
36
Roiling Pin and Rolling Base
E
37
Mandolin Grater
D
38
Wooden Spatula
E
39
Perforated Spoon
E
40
Steel Slicer
E
41
Steel Basin
D
42
Steel Ladles
D
43
Steel & Plastic Mugs
D
44
Steel Spoons
D
45
Balloon Whisk
E
46
Measuring Jars
E
47
Thermometers (including meat thermometer)
E
48
Dustbins
E
49
Chart denoting the Do's' and Don'ts Kitchen
E
50
First Aid Kit and Fire Extinguishers
E
14
Infrastructure for Vocational Calculation & Science and Employability Skills
(Basic Training)
TRADE: FOOD PRODUCTION GENERAL
LIST OF TOOLS & EQUIPMENTS FOR 20 TRAINEES
A:Sl. No.
1
2
3
4
5
6
7
8
Name of the items
Quantity
Black / White Board (1200 mm x 90 mm)
Computer (PC) with latest configurations and
Internet connection with standard operating system
and standard word processor and worksheet
software
UPS
Scanner cum Printer
1
10 No
As required
1
10
10
1
As required
Computer Tables
Computer Chairs
LCD Projector
Writing Stationery
B : Instruments & General Shop Outfit
Sl.
No.
1
2
3
4
5
Name of the items
Classroom to seat 20 trainees
Writing Table & Chair for each Trainee
Soft boards for posters / notices
Lighting (natural & artificial)
Ventilation, air-conditioning (temperature & humidity
and air quality measurement)
15
Quantity
As
As
As
As
required
required
required
required
As required