Model Curriculum - National Skill Development …...2017/01/11 · Jam, Jelly & Ketchup Processing...

Jam Jelly and Ketchup Processing Technician

Model Curriculum

Jam, Jelly and Ketchup Processing Technician

SECTOR: FOOD PROCESSING

SUB-SECTOR: FRUITS & VEGETABLES

OCCUPATION: PROCESSING

REF ID: PWD/FIC/Q0103, V1.0

NSQF LEVEL: 4

Curriculum Aligned

for

Persons with Low Vision

Persons with Hearing Impairment

and

Persons with Locomotor Disability


TABLE OF CONTENTS

1. Curriculum 01

Curriculum Aligned for Low Vision 02

Curriculum Aligned for Persons with Hearing Impairment 13

Curriculum Aligned for Locomotor Disability 23

2. Trainer Prerequisites 33

Trainer Prerequisites for Low Vision 33

Trainer Prerequisites for Hearing Impairment 34

Trainer Prerequisites for Locomotor Disability 35

3. Annexure: Assessment Criteria 36

4. Accommodation Guideline for Inclusive Trainer 47

Guideline for Persons with Low Vision and Blindness 47

Guidelines for Persons with Hearing Impairment 48

Guidelines for Persons with Locomotor Disability 48

Jam, Jelly & Ketchup Processing Technician 1

Jam, Jelly and Ketchup Processing Technician

CURRICULUM / SYLLABUS

This program is aimed at training candidates for the job of a “Jam, Jelly and Ketchup Processing

Technician”, in the “Food Processing” Sector/Industry and aims at building the following key

competencies amongst the learner

Program Name Jam, Jelly and Ketchup Processing Technician

Qualification Pack

Name & Reference ID. PWD/FIC/Q0103, v1.0

Version No. 1.0 Version Update Date 12/01/2016

Pre-requisites to

Training

Preferably Class 8 and 2-3 years’ experience in fruit and vegetable

processing

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

• Process fruits and vegetables to produce jam, jelly and ketchup

manually or mechanically;

• Plan, organize, prioritize, inspect, and calculate production

requirements and maintain process parameters to achieve the

desired quality and quantity;

• Maintain process parameters to attain the desired quality and

quantity;

• Follow and maintain food safety and hygiene in the work

environment

This course encompasses 5 out of 5 National Occupational Standards (NOS) of “Jam, Jelly and Ketchup

Processing Technician” Qualification Pack PWD/FIC/Q0103, Version 1.0 issued by Food Industry

Capacity and Skill Initiative”. The Curriculum is Aligned by Skill Council for Persons with Disability for

Persons with Disabilities.


Curriculum Aligned for Persons with Low Vision

Sr.

No

Module Key Learning Outcomes Equipment Required Disability wise

Training Tools with

reference to

Expository for Each

NOS

1 Introduction to

the training

program

Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS Code

Bridge Module

• Introduce each other and

build rapport with fellow

participants and the trainer.

white board/Chart

papers, marker

These tools may be

used during the different

jobs:

• Clear View+ Speech

• ZoomEx,

• Kurzweil,

• ABBY Fine Reader,

• Tesseract

• Non-Visual Desktop

Access(NVDA),

• Job Access with

Speech (JAWS),

• System Access to

Go(SATAGO),

• Voiceover,

• Talkback,

• Nuance Talks and

Mobile Speak,

• ORCA

• Windows Magnifier

• Magic Screen

Magnification Zoom

Text

• Supernova Screen

Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec

• Kindle Paper White/I

Pad

Android/IOS Technology

is best known for

accessibility for persons

2 Overview of the

“Jam, Jelly and

Ketchup

processing

technician” Role

Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS

Code

Bridge Module

• Understanding the roles and

responsibilities of jam, jelly

and ketchup processing

technician

• Awareness of the nature and

availability of job opportunities

Laptop/computer white

board, marker,

projector, chart papers


with Low Vision (Visually

Impaired).

3 Introduction to

the

Food Processing

Industry

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS

Code

Bridge Module

• Define food processing

• List the various sub sectors of

food processing industry

Laptop, white/black

board, marker, chart

papers, projector,

Trainer’s guide,

Student manual

These tools may be


jobs:

• ClearView+ Speech

• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification

• Zoom Text


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired)

4 Introduction to

Fruit

& Vegetable

Processing

Theory Duration

(hh:mm)

06:00

Practical

Duration

(hh:mm)

02:00

Corresponding

NOS

Code

FIC/N0109

FIC/N0111

• State the need for fruit and

vegetable processing

• State the common methods of

fruit and vegetable process

define jam, jelly and ketchup;

• List the differences between

jelly and jam;

• Describe the processing

processes of jam, jelly and

ketchup

Laptop, white/black


papers, projector,

trainer’s guide, student

handbook,

pictures/charts of

different subsectors in

fruit and vegetable

processing e.g. pickle,

jam and jelly, ketchup,

juices, squashes etc.


5 Organizational

standards and

norms

Theory Duration

(hh:mm)

05:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS

Code

FIC/N0109

FIC/N0110

FIC/N0111

FIC/N0112

• State the roles and

responsibilities of a jam, jelly


technician

• State how to conduct yourself

at the workplace

• State the personal hygiene

and sanitation guidelines

• State the food safety and

hygiene standards to follow in

an organization

Laptop, white board,

marker, chart papers,

projector, trainer’s

guide and student

handbook, protective

gloves, head caps,

aprons, safety

goggles, safety boots,

mouth masks,

sanitizer, safety

manual

These tools may be


jobs:


• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification

Zoom Text


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired).

6 Prepare and

Maintain Work

Area and Process

Machineries for

Jam,

Jelly and Ketchup

Theory Duration

(hh:mm)

07:00

Practical Duration

(hh:mm)

18:00

Corresponding

NOS

Code

FIC/N0109

• Identify different equipment’s

used in Jam, Jelly and

Ketchup processing

• 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

• Demonstrate the use of

different tools and machineries

used for jam, jelly and Ketchup

• Demonstrate the appropriate

method for cleaning and

maintain a work area Ensure

the work area is safe and

hygienic for food processing

• Identify and set the machines

and tools required for

production in working condition

• Maintain cleanliness of the

process machineries required

for production using

recommended sanitizers




guide and student

handbook, authorized

sanitizers, cleansers,

all equipment for

demonstration


7 Food

Microbiology

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

08:00

Corresponding

NOS

Code

FIC/N9001

• State the types of food

microbes

• State the causes of food

spoilage

• State the process of food

spoilage state the criteria to

check food spoilage

• State the need for food

preservation State different

types of food preservation

processes

• Explain the method of

assessing the quality of

produce based on physical

parameters

These tools may be


jobs:


• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification

Zoom Text


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired).

8 Prepare for

production of

Jam,

Jelly and Ketchup

Theory Duration

(hh:mm)

08:00

Practical Duration

(hh:mm)

17:00

Corresponding

NOS

Code

FIC/N0110

• Use basic mathematics for

various calculations in day-to-

day processes

• Plan the production schedule

as per organizational

standards and instructions

• Organize for raw materials,

packaging materials,

manpower, equipment and

machineries for the scheduled

production

• Identify the raw materials

required for production as per

production schedule and

formation

• State the methods for storing

raw materials for later use

• Plan the production sequence

to maximize capacity,

utilization of resources,

manpower and machinery

• Calculate batch size and

prioritize urgent orders based

on the production schedule

and machine capacity

SOP; pH

meter(Digital);

Thermometer (Digital);

Beakers; Measuring

Cylinder; Measuring

flask; Brinometer;

Salinometer,

Hydrometer; Weighing

Balance (Digital); Brix

Meter/ Refractometer;

Deep fridge;

refrigerator; Gas

burner with cylinder;

Fruit tray;

Stainless steel mug;

Pilfer proof capping

machine; Cutting

knives; mixer/electric

mixer; water tank; fruit

slicing machine;

sealing machine;

Vacuum gauge;

pressure gauge;

seam checking gauge

or screw gauge;

pressure cooker;

coring Knives; Pitting


• Check the conformance of raw

material quality to company

standards

knives; Juice extractor,

crown

corking machine;

pulper; fruit mill;

vacuum pan;

mechanical peeler/

batch type of fruit and

vegetable peeling;

steam jacket kettle;

baby boiler/

exhausting box;

shredder for slicing of

fruit and vegetable;

liquid filling machine;

Autoclaves S.S

vessels with lids;

micrometer seam

checking gauge; bottle

brush washer

9 Produce Jam,

Jelly

and Ketchup

Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

45:00

Corresponding

NOS

Code

FIC/N0111

• Explain the processing of Jam

to produce Jam Jelly Ketchup.

• Explain the processing of Jelly

• Explain the processing of

Ketchup

• Demonstrate the pre-pulping

processes of fruit and

vegetables

• State the procedures used to

extract the fruit and vegetable

juice/pulp

• Demonstrate the process of

fruit and vegetable pulping

• Demonstrate the process to

extract juice

• Describe enzyme activity in

fruit processing

• Describe pectin’s role


prepare jam


prepare jelly

SOP; pH

meter(Digital);


Beakers; Measuring

Cylinder; Measuring

flask; Brinometer;

Salinometer,

Hydrometer;

Weighing



Deep fridge;

refrigerator; Gas


Fruit tray;



machine; Cutting



slicing machine;

sealing machine;

Vacuum gauge;

pressure gauge; seam

checking gauge or

screw gauge; pressure

cooker; coring

These tools may be


jobs:

• ClearView+ Speech

• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification

Zoom Text



prepare Ketchup

• Describe pasteurization

process for fruit processing

industry

• Describe sterilization process

for fruit processing industry

• State the methods of sterilizing

fruit juice


Ketchup preparation


fruit juice

• State the quality control of a

product

• List the quality parameters of

fruit pulp, jam, jelly and

ketchup

• Explain aseptic packaging in

fruit processing industry


packaging jam and jelly


packaging ketchup



• Explain the process of storing

packaged fruit pulp

• State the process of

maintaining storage conditions

standards

• State kinds of waste produced

and its disposal


cleaning the work area and

machines after production of

Jam Jelly Ketchup.

Knives; Pitting knives;

Juice extractor, crown

corking machine;

pulper; fruit mill;

vacuum pan;

mechanical peeler/


vegetable peeling;


baby boiler/

exhausting box;


fruit and

vegetable; liquid filling

machine; Autoclaves

S.S vessels with lids;

micrometer seam


brush washer;

protective gloves,

head caps, aprons,

safety goggles, safety

boots, mouth masks,

sanitizer, safety

manual


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired).


10 Complete

documentation

and

record keeping

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

02:00

Corresponding

NOS

Code

FIC/N0112

• 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

• Document daily records in the

ERP system effectively




guide and student

handbook, logbooks,

internal audit register,

food safety manual,

quality policy etc.

These tools may be


jobs:


• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification Zoom

Text


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired).

11 Food Safety,

Hygiene and

Sanitation

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

12:00

Corresponding

NOS

Code

FIC/N9001

• State the importance of safety,

hygiene and sanitation in the

baking 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




guide and student


gloves, head caps,

aprons, safety


mouth covers,

sanitizer, safety

manual, logbooks etc.


12 Professional and

Core Skills

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

02:00

Corresponding

NOS

Code

• Undertake a self-assessment

test

• Identify personal strengths

and weaknesses

• Plan and schedule the work

order and manage time

effectively to complete the

tasks assigned

• Prevent potential problems

from occurring

• Resolve issues and problems

using acquired knowledge and

realize the importance of

decision making

• Identify potential problems and

make sound and timely

decision

• Improve your reading skills

• State the importance of

listening

Laptop, white/black


papers, projector

, Trainer’s guide,

Student manual

These tools may be


jobs:


• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification

Zoom Text


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired).

13 IT Skills

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

11:00

Corresponding

NOS

Code

• Identify parts of the computer

• Use the computer keyboard

effectively to type

• Use computer applications

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

Laptop, white/black


papers, projector,

Trainer’s guide,

Student manual


14 Field Visits

Theory Duration

(hh:mm)

08:00

Practical Duration

(hh:mm)

20:00

Corresponding

NOS

Code

• Observe the factory location,

layout and safety aspects of

food processing

• Observe the storage facilities

for raw materials and finished

products

• Observe the various

machineries used in pickle

processing



processing

• Observe the cleaning methods

and processes followed to

maintain the process

machineries and tools

• Observe the raw materials

used and their storage

procedures

• Observe the packaging and

storage processes of raw

material and finished product

• Observe the post-production

cleaning and maintenance

process followed in the

industry

All the tools and

equipment listed above

must be available at

the site of field visit

These tools may be


jobs:


• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification

Zoom Text


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired).

15 Revision

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

01:00

corresponding

NOS

Code

• Revised the knowledge gained

so far

All the tools and



the time of revision


16 Evaluation

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

12:00

Corresponding

NOS

Code

• Assess the knowledge and

skills acquired by the

participants

All the tools and


must be available for

evaluation

These tools may be


jobs:


• ZoomEx,

• Kurzweil,


• Tesseract


Access (NVDA),

• Job Access with

Speech (JAWS),


Go(SATAGO),

• Voiceover,

• Talkback,


Mobile Speak,

• ORCA


• Magic Screen

Magnification

Zoom Text


Reader and

Magnifier

• DAISY

• Onyx

• Topaz

• Prism

• Optelec


Pad

• Android/IOS

Technology is best

known for

accessibility for

persons with Low

Vision (Visually

Impaired).


Total Duration

240:00

Theory Duration

90:00

Practical Duration

150:00

Unique Equipment Required: SOP; pH meter(Digital);

Thermometer (Digital); Beakers; Measuring Cylinder; Measuring flask; Brinometer;

Salinometer, Hydrometer; Weighing Balance (Digital); Brix Meter/ Refractometer; Deep

fridge; refrigerator; Gas burner with cylinder; Fruit tray; Stainless steel mug; Pilfer proof

capping machine; Cutting knives; mixer/electric mixer; water tank; fruit slicing machine;

sealing machine; Vacuum gauge; pressure gauge; seam checking gauge or screw gauge;

pressure cooker; coring Knives; Pitting knives; Juice extractor, crown corking machine;

pulper; fruit mill; vacuum pan; mechanical peeler/ batch type of fruit and vegetable

peeling; steam jacket kettle; baby boiler/ exhausting box; shredder for slicing of fruit and

vegetable; liquid filling machine; Autoclaves S.S vessels with lids; micrometer seam

checking gauge; bottle brush washer

Grand Total Course Duration: 240Hours, 0 Minutes

Recommended OJT Duration: 90 Hours

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

Initiative)


Curriculum Aligned for Persons with Hearing Impairment

Sr.

No.

Module Key Learning Outcomes Equipment Required Disability wise Training

Tools with reference to

Expository for Each

NOS

1 Introduction to the

training program

Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

00:00

Corresponding NOS

Code

Bridge Module

• Introduce each other and

build rapport with fellow

participants and the trainer

white board/Chart

papers, marker

Indian Sign Language

(ISL) Interpreter for all

modules should be

mandatory. In addition,

the following tools may be

used during training:

• Assistive Aid/Service

• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android

2 Overview of the

“Jam, Jelly and

Ketchup processing

technician” Role

Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

00:00

Corresponding NOS

Code

Bridge Module




technician




board, marker,




modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

3 Introduction to the

Food Processing

Industry

Theory Duration

(hh:mm)

04:00

Practical Duration




Laptop, white/black


papers, projector,

Trainer’s guide,

Student manual



modules should be





• Ai-Live


(hh:mm)

00:00

Corresponding NOS

Code

Bridge Module

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

4 Introduction to Fruit

& Vegetable

Processing

Theory Duration

(hh:mm)

06:00

Practical

Duration

(hh:mm)

02:00

Corresponding NOS

Code

FIC/N0109

FIC/N0111







jelly and jam;



ketchup

Laptop, white/black


papers, projector,


handbook,

pictures/charts of


fruit and vegetable






modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

5 Organizational

standards and

norms

Theory Duration

(hh:mm)

05:00

Practical Duration

(hh:mm)

00:00

Corresponding NOS

Code

FIC/N0109

FIC/N0110

FIC/N0111

FIC/N0112




technician


at the workplace

• State the personal hygiene and

sanitation guidelines State the

food safety and hygiene

standards to follow in an

organization




guide and student


gloves, head caps,

aprons, safety


mouth masks,

sanitizer, safety

manual



modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

6 Prepare and

Maintain Work Area

and Process

• Identify different equipment

used in Jam, Jelly and Ketchup

processing






modules should be


Machineries for Jam,

Jelly and Ketchup

Theory Duration

(hh:mm)

07:00

Practical Duration

(hh:mm)

18:00

Corresponding NOS

Code

FIC/N0109






















guide and student


sanitizers, cleansers, all

equipment for

demonstration





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android

7 Food Microbiology

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

08:00

Corresponding NOS

Code

FIC/N9001


microbes


spoilage



check food spoilage




processes




parameters




guide and student

handbook, samples of

fresh and spoiled food



modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

8 Prepare for

production of Jam,

Jelly and Ketchup

Theory Duration

(hh:mm)

05:00



day processes




SOP; pH meter(Digital);


Beakers; Measuring

Cylinder; Measuring

flask; Brinometer;

Salinometer,





modules should be





• Ai-Live


Practical Duration

(hh:mm)

07:00

Corresponding NOS

Code

FIC/N0110

FIC/N0111





production




formation













standards


Deep fridge;

refrigerator; Gas burner

with cylinder; Fruit tray;



machine; Cutting



slicing machine;

sealing machine;

Vacuum gauge;


checking gauge or


cooker; coring Knives;

Pitting knives; Juice

extractor, crown

corking machine;

pulper; fruit mill;

vacuum pan;

mechanical peeler/


vegetable peeling;


baby boiler/ exhausting

box; shredder for slicing

of fruit and vegetable;


Autoclaves S.S vessels

with lids; micrometer

seam checking gauge;

bottle brush washer

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

9 Produce Jam, Jelly

and Ketchup

Theory Duration

(hh:mm)

14:00

Practical Duration

(hh:mm)

30:00

Corresponding NOS




Ketchup



vegetables



juice/pulp



SOP; pH meter(Digital);


Beakers; Measuring

Cylinder; Measuring

flask; Brinometer;

Salinometer,




Deep fridge;

refrigerator; Gas burner

with cylinder; Fruit tray;



modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk


Code

FIC/N0111


extract juice


fruit processing



prepare jam


prepare

jelly


prepare Ketchup



industry




fruit juice


Ketchup preparation


fruit juice


product



ketchup






packaging ketchup




packaged fruit pulp



as per organizational standards



machine; Cutting



slicing machine; sealing

machine; Vacuum

gauge; pressure gauge;

seam checking gauge

or screw gauge;

pressure cooker; coring



corking machine;

pulper; fruit mill;

vacuum pan;

mechanical peeler/


vegetable peeling;


baby boiler/ exhausting

box; shredder for

slicing of fruit and


machine; Autoclaves


micrometer seam


brush washer;

protective gloves, head

caps, aprons, safety


mouth masks, sanitizer,

safety manual

• Google Now for

Android,



and its disposal



machines after production

10 Complete

documentation and

record keeping

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

02:00

Corresponding NOS

Code

FIC/N0112

• State the need for documenting

and maintaining records of raw

materials, processes and

finished products



details of raw


product






guide and student

handbook, logbooks,


food safety manual,

quality policy etc.



modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

11 Food Safety,

Hygiene and

Sanitation

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

04:00

Corresponding NOS

Code

FIC/N9001



baking industry



workplace





work area




guide and student


gloves, head caps,

aprons, safety goggles,

safety boots, mouth

covers, sanitizer, safety




modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,


12 Professional and

Core Skills

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

02:00

Corresponding NOS

Code


test

• Identify personal strengths and

weaknesses




tasks assigned


from occurring




decision making



decision


State the importance of

listening

Laptop, white/black


papers, projector


Student manual



modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

13 IT Skills

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

11:00

Corresponding NOS

Code



effectively to type


effectively to record day-to-day

activities


effectively



• Use the computer to document

day to-day activities

Laptop, white/black


papers, projector,

Trainer’s guide,

Student manual



modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

14 Field Visits

Theory Duration

(hh:mm)

08:00

Practical Duration

(hh:mm)

20:00



food processing



products

All the tools and


must be available at the

site of field visit



modules should be





• Ai-Live


Corresponding NOS

Code



processing



processing







procedures







industry.

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

15 Revision

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

01:00

corresponding NOS

Code

• Revised the knowledge

gained so far

All the tools and


must be available at the

time of revision



modules should be





• Ai-Live

• Captions First

• Captions 2020

• Closed Capp

• Let’s Talk

• Google Now for

Android,

16 Evaluation

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

12:00



participants

All the tools and



evaluation



modules should be





• Ai-Live

• Captions First

• Captions 2020


Corresponding NOS

Code

• Closed Capp

• Let’s Talk

• Google Now for

Android,

Total Duration

240:00

Theory Duration

90:00

Practical Duration

150:00


Thermometer (Digital); Beakers; Measuring Cylinder;

Measuring flask; Brinometer; Salinometer, Hydrometer;

Weighing Balance (Digital); Brix Meter/ Refractometer; Deep

fridge; refrigerator; Gas burner with cylinder; Fruit tray;

Stainless steel mug; Pilfer proof capping machine; Cutting

knives; mixer/electric mixer; water tank; fruit slicing machine;

sealing machine; Vacuum gauge; pressure gauge; seam

checking gauge or screw gauge; pressure cooker; coring

Knives; Pitting knives; Juice extractor, crown corking machine;

pulper; fruit mill; vacuum pan; mechanical peeler/ batch type of

fruit and vegetable peeling; steam jacket kettle; baby boiler/

exhausting box; shredder for slicing of fruit and vegetable;

liquid filling machine; Autoclaves S.S vessels with lids;

micrometer seam checking gauge; bottle brush washer

In such NOSs where

specific requirements

have not been indicated

will need value addition

by using these tools

which are mentioned

with NOSs and sign

language interpreter

during the training

programme.

ISL Interpreter for all

modules will be

mandatory


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


Curriculum Aligned for Persons with Locomotor Disability

Sr.

No

Module

Key Learning Outcomes

Equipment Required

Disability wise

Training Tools with

reference to

Expository for Each

NOS

1 Introduction to

the training

program

Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS Code

Bridge Module

• Introduce each other and build

rapport with fellow participants

and the trainer.

white board/Chart

papers, marker

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

2 Overview of the

“Jam, Jelly and

Ketchup

processing

technician” Role

Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS

Code

Bridge Module




technician




board, marker,



3 Introduction to

the

Food Processing

Industry

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS

Code

Bridge Module




Laptop, white/black


papers, projector,

Trainer’s guide,

Student manual

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

4 Introduction to

Fruit

& Vegetable

Processing

Theory Duration

(hh:mm)

06:00

Practical

Duration

(hh:mm)

02:00

Corresponding

NOS

Code

FIC/N0109

FIC/N0111







jelly and jam;



ketchup

Laptop, white/black


papers, projector,


handbook,

pictures/charts of


fruit and vegetable





5 Organizational

standards and

norms

Theory Duration

(hh:mm)

05:00

Practical Duration

(hh:mm)

00:00

Corresponding

NOS

Code

FIC/N0109

FIC/N0110

FIC/N0111

FIC/N0112




technician


at the workplace

• State the personal hygiene

and sanitation guidelines

State the food safety and

hygiene standards to follow in

an organization




guide and student


gloves, head caps,

aprons, safety


mouth masks,

sanitizer, safety

manual

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

6 Prepare and

Maintain Work

Area and Process

Machineries for

Jam,

Jelly and Ketchup

Theory Duration

(hh:mm)

07:00

Practical Duration

(hh:mm)

18:00

Corresponding

NOS

Code

FIC/N0109

• Identify different equipment’s

used in Jam, Jelly and

Ketchup processing

























guide and student


sanitizers, cleansers,

all equipment for

demonstration


7 Food

Microbiology

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

08:00

Corresponding

NOS

Code

FIC/N9001


microbes


spoilage



check food spoilage




processes




parameters




guide and student

handbook, samples of

fresh and spoiled food

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

8 Prepare for

production of

Jam,

Jelly and Ketchup

Theory Duration

(hh:mm)

05:00

Practical Duration

(hh:mm)

07:00

Corresponding

NOS

Code

FIC/N0110

FIC/N0111



day processes








production




formation











SOP; pH

meter(Digital);


Beakers; Measuring

Cylinder; Measuring

flask; Brinometer;

Salinometer,




Deep fridge;

refrigerator; Gas


Fruit tray;



machine; Cutting



slicing machine;

sealing machine;

Vacuum gauge;

pressure gauge;

seam checking gauge

or screw gauge;

pressure cooker;

coring Knives; Pitting




standards

knives; Juice extractor,

crown

corking machine;

pulper; fruit mill;

vacuum pan;

mechanical peeler/


vegetable peeling;


baby boiler/

exhausting box;


fruit and vegetable;


Autoclaves S.S

vessels with lids;

micrometer seam


brush washer

9 Produce Jam,

Jelly

and Ketchup

Theory Duration

(hh:mm)

14:00

Practical Duration

(hh:mm)

30:00

Corresponding

NOS

Code

FIC/N0111


to produce Jam Jelly Ketchup.



Ketchup



vegetables



juice/pulp




extract juice


fruit processing



prepare jam


prepare

jelly

SOP; pH

meter(Digital);


Beakers; Measuring

Cylinder; Measuring

flask; Brinometer;

Salinometer,

Hydrometer;

Weighing



Deep fridge;

refrigerator; Gas


Fruit tray;



machine; Cutting



slicing machine;

sealing machine;

Vacuum gauge;


checking gauge or


cooker; coring

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair



prepare Ketchup



industry




fruit juice


Ketchup preparation


fruit juice


product



ketchup






packaging ketchup




packaged fruit pulp



standards


and its disposal



machines after production of

Jam Jelly Ketchup.



corking machine;

pulper; fruit mill;

vacuum pan;

mechanical peeler/


vegetable peeling;


baby boiler/

exhausting box;


fruit and


machine; Autoclaves


micrometer seam


brush washer;

protective gloves,

head caps, aprons,

safety goggles, safety

boots, mouth masks,

sanitizer, safety

manual

• Walker


10 Complete

documentation

and

record keeping

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

02:00

Corresponding

NOS

Code

FIC/N0112

• State the need for

documenting and maintaining

records of raw materials,

processes and finished

products



details of raw


product






guide and student

handbook, logbooks,


food safety manual,

quality policy etc.

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

11 Food Safety,

Hygiene and

Sanitation

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

04:00

Corresponding

NOS

Code

FIC/N9001



baking industry



workplace





work area




guide and student


gloves, head caps,

aprons, safety


mouth covers,

sanitizer, safety



12 Professional and

Core Skills

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

02:00

Corresponding

NOS

Code


test

• Identify personal strengths

and weaknesses




tasks assigned


from occurring




decision making



decision


State the importance of listening

Laptop, white/black


papers, projector


Student manual

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

13 IT Skills

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

11:00

Corresponding

NOS

Code



effectively to type


effectively to record day-to-

day activities


effectively



• Use the computer to

document day to-day activities

Laptop, white/black


papers, projector,

Trainer’s guide,

Student manual


14 Field Visits

Theory Duration

(hh:mm)

08:00

Practical Duration

(hh:mm)

20:00

Corresponding

NOS

Code



food processing



products



processing



processing







procedures







industry

All the tools and



the site of field visit

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

15 Revision

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

01:00

corresponding

NOS

Code

• Revised the knowledge gained

so far

All the tools and



the time of revision


16 Evaluation

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

12:00

Corresponding

NOS

Code



participants

All the tools and



evaluation

These tools may be

used during the

different jobs:

• Computer

• Laptop

• iPad

• Modify

Chair/seating

arrangement

• Need based

modification in

working

environment

• Need based

modified

equipment

• Ease of Access

Centre

• Sticky Keys

• On the screen

Keyboard

• One-Handed

Keyboard

• Foot Pedals

• Access Switches

• Wheel Chair

• Walker

Total Duration

240:00

Theory Duration

90:00

Practical Duration

150:00


Thermometer (Digital); Beakers; Measuring Cylinder; Measuring flask; Brinometer;

Salinometer, Hydrometer; Weighing Balance (Digital); Brix Meter/ Refractometer; Deep

fridge; refrigerator; Gas burner with cylinder; Fruit tray; Stainless steel mug; Pilfer proof

capping machine; Cutting knives; mixer/electric mixer; water tank; fruit slicing machine;

sealing machine; Vacuum gauge; pressure gauge; seam checking gauge or screw

gauge; pressure cooker; coring Knives; Pitting knives; Juice extractor, crown corking

machine; pulper; fruit mill; vacuum pan; mechanical peeler/ batch type of fruit and

vegetable peeling; steam jacket kettle; baby boiler/ exhausting box; shredder for slicing

of fruit and vegetable; liquid filling machine; Autoclaves S.S vessels with lids;

micrometer seam checking gauge; bottle brush washer


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


Trainer Prerequisites for Job role: “Jam, Jelly and Ketchup Processing Technician” mapped to

Qualification Pack: “PWD/FIC/Q0103, v1.0”

Trainer Prerequisites for Low Vision

Sr.

No.

Area

Area

Details

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

above, in accordance with the Qualification Pack “PWD/FIC/Q0103, 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

B.Sc. (home Science) /B. Tech/BE/M.Sc./M. E/MTech in Food Technology or

Food Engineering with 2 years of hands on experience in Jam, Jelly and

Ketchup Making Unit or Fruits/Vegetables Processing unit

Diploma in Food Technology or Food Engineering with 3-4 years of hands on

experience in Jam, Jelly and Ketchup Making Unit or Fruits/Vegetables

Processing unit

4a Domain

Certification

Certified for Job Role: “Jam, Jelly and Ketchup Processing Technician”

mapped to QP: “ FIC/Q0103, v1. 0” . Minimum accepted score is 80% 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 %.

4c Disability

Specific Top

Up Module

The Inclusive Trainer should be certified in Disability Specific Top Up Training

conducted by SCPwD with minimum qualifying score of 80% as per SCPwD

guidelines.

5 Experience B.Sc. (home Science) /B. Tech/BE in Food T ec hno l ogy or F o o d

Engineering with 2 years of hands on experience in Jam, Jelly and


Diploma in Food Technology or Food Engineering with 3-4 years of hands

on experience in Jam, Jelly and Ketchup Making Unit or Fruits/Vegetables

Processing unit


Trainer Prerequisites for Hearing Impairment

Sr.

No.

Area

Area

Details

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

above, in accordance with the Qualification Pack “PWD/FIC/Q0103, Version

1. 0

2 Personal

Attributes


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

B.Sc. (home Science) /B. Tech/BE/M.Sc./M. E/MTech in Food Technology

or Food Engineering with 2 years of hands on experience in Jam, Jelly and




Processing unit

4a Domain

Certification



Certification



score is 80 %

4c Disability Specific Top

Up Module



guidelines.

4d Specific Requirement

for persons with

Hearing Impairment

The Indian sign language interpreter should be mandatory during the training,

counselling and placement cell of persons with hearing impairment






Processing unit


Trainer Prerequisites for Locomotor Disability

Sr.

No.

Area

Area

Details

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

in accordance with the Qualification Pack “PWD/FIC/Q0103, Version 1. 0

2 Personal

Attributes


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

B.Sc. (home Science) /B. Tech/BE/M.Sc./M. E/MTech in Food Technology or

Food Engineering with 2 years of hands on experience in Jam, Jelly and Ketchup

Making Unit or Fruits/Vegetables Processing unit



Processing unit

4a Domain

Certification



Certification



score is 80 %.

4c Disability

Specific Top

Up Module



guidelines.






Processing unit


Annexure: Assessment Criteria

Assessment Criteria

Job Role Jam Jelly & Ketchup Processing Technician

Qualification Pack PWD/FIC/Q0103, v1.0

Skill Councils Skill Council for Persons with Disability and Food

Processing Sector Skill Council

Sr No. Guideline 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 Individual assessment agencies will create unique question papers for theory part for each

candidate at each examination/training center (as per assessment criteria below)

4 Individual assessment agencies will create unique evaluations for skill practical for every student at each examination/training center based on this criterion

5 To pass the Qualification Pack, every trainee should score a minimum of 70% in every NOS

6 In case of successfully passing only certain number of NOS's, the trainee is eligible to take

subsequent assessment on the balance NOS's to pass the Qualification Pack


ASSESSMENT

OUTCOME

Assessment Criteria

Total

marks

Marks

Allocation

Out of

Theor

y

Skills

1.FIC/N0109

(Prepare and

maintain work

area and

process

machineries

for jam, jelly

and ketchup

processing)

PC1. Clean and maintain the cleanliness of the

work area using approved sanitizers and keep

it free from dust, waste, flies and pest

100

25 10 15

PC2. Ensure that work area is safe and hygienic for

food processing 10 3 7

PC3. Dispose waste materials as per defined sop’s

and industry requirements 15 5 10

PC4. Check the working and performance of all

machineries and tools such as fruit washer,

peeler, fruit pulper, juice extractor, clarifier,

filter, pasteurizer, steam jacketed kettles,

packaging machines, etc.

15 5 10

PC5. Clean the machineries and tools used with

approved sanitizers following the company

specifications and SOPs

15 5 10

PC6. Place the necessary tools required for

process 5 2 3

PC7. Attend minor repairs/faults of all machines, if

required 15 5 10

Total 100 35 65

2. FIC/N0110

(Prepare for

production of

jam, jelly and

ketchup)

PC1. Read and understand the production order

from the supervisor

10 4 6

PC2. Check the availability of raw materials,

packaging materials, equipment and

manpower

5 2 3

PC3. Support in planning production sequence by:

15

5

10

PC4. Calculate the batch size based on the

production order and machine capacity 5 2 3

PC5. Calculate the raw material requirement

(considering the process loss) to produce the

required quantity of finished product(s)

5 2 3


PC6. Calculate the raw materials (including

ingredients, if any), packaging materials and

manpower requirement for completing the

order

5 2 3

PC5. Confirm that the features of merchandise

and props shown in the design brief are

those most likely to attract customers’

attention.

5

2

3

PC6. Identify other merchandise and props

when those originally specified are not

available or not suitable, and agree your

selections with the right person.

5

2

3

PC7. Ensure working and performance of each

equipment required for process 7 2 5

PC8. Calculate the process time for effective

utilization of machineries 7 2 5

PC9. Plan batch size considering full capacity

utilization of machineries 3 1 2

PC10. Plan to utilize machineries for multiple

products without affecting the quality of the

finished products, and to optimize production

and saving energy

3 1 2

PC11. Allot responsibilities/ work to the assistants

and helpers 5 1.5 3.5

PC12. Refer process chart/ product flow

chart/formulation chart for product(s)

produced

3 1 2

PC13. Weigh the raw materials (including

ingredients, if any) required for the batch 5 1 4

PC14. Check the conformance of raw material

quality to company standards, through

physical analysis and by referring to the

quality analysis report from the supplier /

internal lab analysis report

10 4 6

PC15. Ensure working and performance of required

machineries and tools 10 4 6

PC16. Keep the tools accessible to attend

repairs/faults in case of breakdown 2 0.5 1.5

Total 100 35 65


3. FIC/N0111

(Produce jam,

jelly and

ketchup)

PC1. Receive fruits and vegetables (tomato) from

the supplier/vendor, check its weight and

check the quality of fruits and vegetables

through physical parameters such as

appearance, colour, texture, maturity, etc.

3

1.5

1.5

PC2. Open valves or start pump to fill water in the

washing tank and control water level, dump

fruits and vegetables in the washing tank for

washing

1 0.5 0.5

PC3. Switch on agitator of revolving screens/blades

to immerse fruits and vegetables in water to

remove dirt, soil and other impurities

1 0.5 0.5

PC4. Start the ladder conveyor to lift fruits and

vegetables from the washing tank and

transfer to the washing line conveyor

1 0.5 0.5

PC5. Open valves of the high pressure spraying

system for fresh water and adjust pressure to

spray water on fruits and vegetables on

washing line conveyor for rinsing

1 0.5 0.5

PC6. Adjust controls to transfer washed fruit and

vegetables to sorting/inspecting line, start

and adjust speed of

sorting/inspecting line conveyor to visually inspect

and manually remove damaged, blemished

and rotten fruits and vegetables

3 1 2

PC7. Dump sorted fruits and vegetables in the

peeler or corer (depending on the type of

fruits), start machine, adjust speed to remove

the peel or core of fruits or turn valves to

introduce steam and adjust controls to

maintain pressure for steam peeling fruits

3 1 2

PC8. Open valve or pump water or open spraying

system to wash the peeled fruits and

vegetables, observe fruits and vegetables

emerging from peeling /coring machine to

ensure removal of peel/core

1 0.5 0.5

PC9. Cut fruits and vegetables manually or load

the fruits and vegetables in the

chopper/cutter/slicer machine, adjust controls

to cut fruits to required size, start machine,

collect sliced fruits and vegetables from the

discharge chute

3 1 2


PC10. In case of mangoes, start conveyor and

control speed to allow washed mangoes to

pass through tip cutting line, cut the tip of the

fruit manually, control conveyor speed to

dump the tip cut mangoes into de-stoner

machine to remove seed and peel

2 0.5 1.5

PC11. Control speed of waste disposal conveyor to

dispose waste following SOP 1 0.5 0.5

PC12. Adjust and maintain speed of pulper conveyor

to allow the fruits and vegetables to pass

through the pulper cum finisher/ pulper refiner

machine for pulping of fruits and vegetables

and sieving pulp to required fineness, adjust

position of discharge outlet to collect refined

pulp in collection tank, check collected pulp to

ensure it is free from seeds and fibre

2 0.5 1.5

PC13. Replace damaged or clogged filter screen of

pulper cum finisher/ pulper refiner machine

1 0.5 0.5

PC14. Adjust controls of hydraulic press machine to

extract juice, start machine and control

speed/rotation, start conveyor to allow

cut/grated fruit to pass through hydraulic

press/juice extraction machine to extract

juice, remove skin, seeds and fibre through

filter si

eves

2 0.5 1.5

PC15. Change sieves or clean sieves of hydraulic

press/juice extraction machine to avoid

clogging

1 0.5 0.5

PC16. Open valves or start pump to allow extracted

juice through finer sieves to remove very

small and undesirable particles and collect

filtered juice in collection tanks

1 0.5 0.5

PC17. Check the quality of fruit pulp/ fruit juice

through physical parameters such as

appearance, colour, odour, etc. sample and

transfer to quality lab for analysis

2 1 1


PC18. Pump measured quantity of fruit pulp for

preparing jam and fruit juice for preparing jelly

(pulp of various fruit as per formulation for

preparing mixed fruit jam) from holding tank/

container into cooking kettle/tank

3 1 2

PC19. Set temperature, pressure, stirrer speed, etc.

of the cooking kettle/tank, set mixing time,

cooking time, cooking temperature, etc.,

open valves to admit steam through the kettle

or light burner to heat fruit pulp / fruit juice to

require temperature and thickness with

continuous stirring to avoid sticking/scorching

or stir manually

5 2 3

PC20. Monitor pressure and temperature gauge

and adjust controls to achieve specified

pressure and temperature to cook fruit pulp /

fruit juice

3 1 2

PC21. Open valve or start pump to transfer

measured quantity of water into pre-mixing

tank, set speed of stirrer of pre-mixing tank to

stir water, measure specified quantity of

pectin following formulation and add to water

in the pre-mixing tank, control speed of mixer

for uniform mixing of pectin in water to

prepare pectin solution

3 1 2

PC22. Measure ingredients such as sugar, pectin

solution, flavor, colour etc. for batch referring

to the formulation chart and add in sequence

into pulp/juice in kettle following SOP and

continue cooking along with stirring

3 1 2

PC23. Observe the cooking process and check the

product in refractometer to ensure

completeness of cooking process

3 1 2

PC24. Check the quality of cooked product through

physical parameters such as colour,

appearance, texture, taste, etc., sample and

transfer to quality lab for analysis and

conformance to standards

3 1 2


PC25. Start pump or open valve to transfer product

into filling tank of the packaging machine or

tilt kettle and scoop contents out of kettle into

container, manually transfer into hopper of

the filling machine for packaging or manually

fill hot product in packaging containers

2 0.5 1.5

PC26. Pump measured quantity of tomato

pulp/puree from holding tank/ container into

cooking kettle

2 0.5 1.5

PC27. Set temperature, pressure, stirrer speed, etc.

of the cooking kettle, set mixing time, cooking

time, cooking temperature etc., open valves

to admit steam through the kettle or light

burner to heat tomato paste to required

temperature and thickness with continuous

stirring to avoid sticking /scorching or stir

manually

5 2 3

PC28. Monitor pressure and temperature gauge

and adjust controls to achieve specified

temperature to cook tomato paste

3 1 2

PC29. Measure ingredients such as sugar, salt,

spice powder, vinegar, etc. required for batch,

by referring to the formulation chart and add

as per sequence into the tomato pulp/puree

in kettle following SOP and continue cooking

4 1.5 2.5

PC30. Observe cooking process and check the

quality of cooked product through feel,

consistency, test the viscosity using

viscometer to ensure completeness of the

cooking process

4 1 3

PC31. Check the quality of cooked product through

physical parameters such as colour,

appearance, texture, taste, etc., sample and

transfer to quality lab for analysis and

conformance to standards

4 2 2

PC32. Start pump or open valve to transfer product

into filling tank of the packaging machine or

tilt kettle or scoop contents out of kettle into

container, manually transfer into hopper of

the filling machine for packaging or manually

filling hot product in packaging containers

2 0.5 1.5


PC33. Open valves or start pump to transfer hot

product into the packaging machine to pack

jam/jelly

1 0.5 0.5

PC34. Load packing materials such as glass bottle,

plastic bottle, pouches, etc. and sealing

materials such as lid, closures, etc. in

packaging machines

1 0.5 0.5

PC35. Set packaging machine for filling volume,

speed, etc., start automatic packaging

machine for forming, washing bottles, filling,

sealing container (or) fill measured quantity of

hot product in packaging containers, place lid

and close manually/ mechanically

2 0.5 1.5

PC36. Start machine to fill hot product in the

container, check weight of packed product

periodically to ensure its conformance to

standards

2 0.5 1.5

PC37. Start cooling line conveyor and control speed

to allow packed containers to pass through

the cooling tunnel, set controls of water

temperature, pressure etc. and start machine

to spray water on containers to cool and set

product (setting in case of jam and jelly) or

arrange filled jam/jelly containers in rack and

allow to stand for specified time following

SOP to cool and set product

2 0.5 1.5

PC38. Start drying line conveyor and control speed

to allow the cooled bottles to pass through the

drying tunnel, set controls of air temperature,

air flow rate etc. and start machine to dry

bottle before labelling

2 0.5 1.5

PC39. Load labels in labelling machine, set date

coding machine for batch number, date of

manufacture, date of expiry, etc., start

labelling line conveyor and control speed to

allow packed container to pass through

labelling and date coding machine for

labelling and date coding packed products

2 0.5 1.5

PC40. Place the packed and labelled products in

cartons and transfer to storage area and store

maintaining storage conditions following SOP

2 0.5 1.5


PC41. Report discrepancies/concerns to department

supervisor for immediate action 1 0.5 0.5

PC42. Clean the work area, machineries, equipment

and tools using approved cleaning agents

and sanitizers

2 0.5 1.5

PC43. Attend minor repairs/faults of all machines (if

any) 2 0.5 1.5

PC44. Ensure periodic

(daily/weekly/monthly/quarterly/half

yearly/annual) maintenance of all machines

and equipment following the SOP or

following supplier’s instructions/manuals

1 0.5 0.5

TOTAL 100 35 65

4. FIC/N0112

(Complete

documentatio

n and record

keeping

related to

production of

jam, jelly and

ketchup)

PC1. Document and maintain records of details of

raw materials. as per organization standard

10 6 4

PC2. Document and maintain record of

observations (if any) related to raw materials

and packaging materials

5 3 2

PC3. Load the raw materials details in ERP for

future reference 5 3 2

PC4. Verify the documents and track from finished

product to raw materials, in case of quality

concerns and during quality management

system audits

5 3 2

PC5. Document and maintain records of

production plan with details such as the

product details, production sequence,

equipment’s and machinery details, efficiency

and capacity utilization of equipment

10 6 4

PC6. Document and maintain records of process

details such as type of raw material used,

process parameters (temperature, time,

pressure, etc. as applicable) for entire

production and packaging in process chart or

production log for all products produced

15 9 6

PC7. Document and maintain records of batch

size, production yield, wastage of raw

materials, energy utilization and final

products produced

10 6 4



observations (if any) or deviations related to

process and production

5 3 2

PC9. Load the production plan and process details

in ERP for future reference 5 3 2

PC10. Verify documents and track from finished

product to ingredients, in case of quality

concerns and for quality management system

audits

5 3 2

PC11. Document and maintain records of the types

of finished products produced

3 2 1

PC12. Document and maintain records of the finished

products details such as batch number, time

of packing, date of manufacture, date of

expiry, other label details, primary, secondary

and tertiary packaging materials for all

finished products, storage conditions, etc. as

per organization standards

7 4 3


observations or deviations (if any) related to

finished products

5 3 2

PC14. Load the finished product details in ERP for

future reference 5 3 2

PC15. Verify the documents and track from finished

product to raw materials (in case of quality

concerns) and for quality management

system audits

5 3 2

Total 100 60 40

5. FIC/N9001

(Food safety

hygiene and

sanitation for

processing

food

products)

PC1. Comply with food safety and hygiene

procedures followed in the organization

5 2 3

PC2. Ensure personal hygiene by using of gloves,

hairnets, masks, ear plugs, goggles, shoes,

etc.

6 1 5

PC3. Ensure hygienic production of food by

inspecting raw materials, ingredients, finished

products, etc. for compliance to physical,

chemical and microbiological parameters

5 2 3

PC4. Pack products in appropriate packaging

materials, label and store them in designated

area, free from pests, flies and infestations 10 4 6

PC5. Clean maintain and monitor food processing

equipment periodically, using it only for

specified purpose

5 2 3


PC6. Use safety equipment such as fire

extinguisher, first aid kit and eye-wash station

when required

10 4 6

PC7. Follow housekeeping practices by having

designated area for materials/tools 5 2 3

PC8. Follow industry standards like GMP and

HACCP and product recall process 10 4 6

PC9. Attend training on hazard management to

understand types of hazards such as physical,

chemical and biological hazards and

measures to control and prevent them

5 1 4

PC10. Identify, document and report problems such

as rodents and pests to management 5 1 4

PC11. Conduct workplace checklist audits before

and after work to ensure safety and hygiene 5 1 4

PC12. Document and maintain raw material,

packaging material, process and finished

products for the credibility and effectiveness of

the food safety control system

4 1 3

PC13. Determine the quality of food using criteria

such as aroma, appearance, taste and best

before date, and take immediate measures to

prevent spoilage

5 2 3

PC14. Store raw materials, finished products,

allergens separately to prevent cross-

contamination 5 2 3

PC15. Label raw materials and finished products

and store them in designated storage areas

according to safe food practices 5 2 3

PC16. Follow stock rotation based on FEFO / FIFO 10 4 6

Total 100 35 65

Grand Total 500

500 300 200

Percentage Weightage 100 60% 40%

Minimum Pass % to qualify (aggregate) 70%


Accommodation Guideline recommended for Inclusive Trainers

Persons with Blindness and Low Vision Characteristics

• The Learning happens through non-visual modes mostly by Touch, hence it is

recommended to use real, concrete materials.

• Listening will Include greater use of detailed and descriptive instructions.

• Training which relates to understanding of Smell and Taste real & concrete material should

be used e.g. Job Role of Pickle making Technician may include training on smell and

taste.

Guidelines for Trainers

• Use existing visual skills where/when you can/seating closer to the blackboard. Lesser

use of reflective surfaces. Appropriate lighting. Use of contrast colors.

• Use specialized material available (Braille, Taylor frame, Math’s Kit)

• Use orientation and Mobility training

• Reserve a seat in the front row of the classroom (or, closer to the teacher).

• Keep the passages and available open spaces in the classroom clear.

• When speaking with the VI child specifically, address her/him by name.

• Modify/adapt assignments

• Provide students with tactile graphs and diagrams.

• Keep in mind, there may be instances when the VI student may not have had exposure to

the material discussed in class and for which the persons may not have a prior

experiences or references (for example, food in altered form: popcorn v/s whole corn,

sliced mango v/s the whole fruit/shape; materials and sources: water-ice, vapor; curd-

buttermilk; milk-cows), occupations (tailor, doctor, engineer).

• Use educational aids like talking books, tape-recorders, Use of Colour, contrast and

texture

• Minimize noise so that students with VI can hear you speak

• When speaking, face the class.

• If you feel the VI student is not attentive, touch her/ him on the shoulder or arm to draw

attention; this also helps in indicating to the student that you are including her/him in your

instructions and discussions.

• Provide large print, Braille versions when needed so that the VI child can follow the

classroom’s text-based teaching and lessons along with the sighted peers.

• Use real objects to allow the student to learn and experience

• Provide students with tactile graphs and diagrams where available.

• Consider alternative assignments (as explained in the previous box)


Persons with Hearing Impairment

Characteristics

• Use other senses as mediums of learning. (Use gestures, body language, expressions,

lip reading etc.)

• Use adapted material such as visual or sight vocabulary to provide firsthand experience.

• Use assistive devices such as hearing aid, loop system etc.

• Teach how to access sound-based information.


• Make sure you are aware of the learners’ language abilities and preferred learning style

to ensure inclusion into the group.

• When you have a student with HI in the group, reduce background noise or, request for a

classroom that is away from noise. Make sure you have the whole group’s attention before

starting the session.

• Allow HI students to sit where they wish. HI students who can read the lip should sit near

the front. (Optimum distance for lip-reading is considered to be about 6 feet.)

• Face the HI student when speaking.

• Use clear speech.

• Make sure the room is well lit to allow the student with HI to see your facial expression,

signing and/or lip read.

• Use assistive device where available, to facilitate teaching-learning in the classroom.

• Arrange the classroom so that students can see each other, e.g., organizing the class in

a circle or semicircle allows all students to see each other.

• Use shorter sentences, clearer speech.

• Associate words with real objects, pictures; for example, the colour concept

• Use pictures (flash cards), real objects, real experiences, dramatization, and activities.

• You can write key points on the board or chart.

• Encourage other people or staff to develop communication strategies so that they can get

into the style of students with HI

Persons with Locomotor Disability

Characteristics

Need specific requirement for a student with impairment to the lower limbs:

• Appropriate/suitable seating if not in a wheelchair;

• Adequate space and height of desk if the student is in a wheelchair;

• Consider alternative to activities involving writing, drawing and other fine motor activities,

such as sorting, threading, solving puzzles, etc. for persons with upper limb affected.


Some considerations as the students with physical disabilities may experience limitations in one

of the following ways:

• Difficulty in writing

• Sitting at a standard desk or on the floor;

• Participating in activities where tables and instruments are difficult to access

• Movements within the class and within the school;

• Mobility in spaces that are not user friendly for wheelchair.


1. Make the classroom accessible.

2. Alternative modes of communicating such as audio recorder, or support for note taking,

gestures, pictures, computers may be used.

3. Provide accessible seating and a table in the classroom.

4. Make writers available for written work and for tests and exams.

5. Give additional time for completing assignments/exams

6. Provide a supportive and welcoming environment by sensitizing other students /staff and

creating a sense of responsibility in them.

7. should be comfortably seated and with proper posture.

8. Free movement of learners within the class must be ensured.

9. Learners can be shown pictures or other visual cues, concrete objects, a few at a time, for

better understanding.

10. Audio books, daisy books or books on computer, as found suitable, can be used for

reading. Alternatively, a classmate can read aloud to the child.

11. Make use of computers for teaching learning, if possible.

12. Extra time for writing should be given if the child is able to write on his / her own and there

should not be undue emphasis on the quality of writing as long as it is legible.

13. Students can use adapted brushes, modified pencils and thick markers that can be

gripped easily, for drawing. Alternatively, the children can use stamping methods or paste

cut outs. The books, papers, brushes etc. can be fixed on the table with the help of tape

etc. so that they do not slip down.

14. For assessment, have students present the material orally or if required, with the help of

a scribe. Use objective type, multiple type questions using yes/no or true/false answer

Model Curriculum - National Skill Development …...2017/01/11 · Jam, Jelly & Ketchup Processing...

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