QF - Food production General.pdf

ATS - Food Production (General)

  • CodeN/A
  • SectorTourism & Hospitality
  • NSQF LevelLevel 5
  • Notional Hours3120
  • Accrediting BodiesNational Council for Vocational Training (NCVT)
  • Certifying BodiesNational Council for Vocational Training (NCVT)
  • Proposed Occupation

    FOOD PRODUCTION (GENERAL) has a wide scope of Employability ranging from self-employment, contractual employment to Industrial jobs. On successful completion of this course, the candidates shall be gainfully employed in the industries for following occupations:
     Food Production
     Other

  • Planned arrangements for RPL

    1. Only those candidates will be allowed to appear in the Test conducted by NCVT as Private candidate who have already acquired the National Trade Certificate.
    2. Three (03) years experience of the candidates wishing to appear as Private candidate after should be in the same trade in which he proposed to acquire the National Apprenticeship Certificate.

    3. Private candidates possessing the minimum educational qualification required for engagement as an apprentice in that particular trade and the minimum experience as stated above would only be permitted.
    4. Candidates are to be sponsored by an establishment and should not be entertained directly.
    5. Only, the experience acquired by the candidate in an establishment implementing the Apprentices Act, 1961 should be considered and such certificate should be issued by the Officer In-charge of Training of that establishment.

  • Qualification File QF - Food production General.pdf
  • Supporting Documents
  • Formal structure of the qualification
    Title of unit or other component Estimated size (Hours) Level
    1. Identify Utensils &equipments and chemical and sanitizing agents used for kitchen tools and equipments.
    2. Identify spices and herbs
    3. Demonstrate cooking methods with specific utensils and explain effect of heat on foods.
    4. Prepare chutney and dips by using appropriate machines and kitchen tools.
    5. Prepare Indian breads and Tandoor dishes.
    6. Prepare basic Indian gravies such as Tomato, Onion, Cashew and Yoghurt.
    7. Prepare dishes with veg. gravy.
    8. Prepare rice, pulaos, Veg biryanis and daals by using kitchen tools
    9. Prepare Indian sweet dishes such as Burfee, Balushahi, Halwas, Gulabjamun, jalabi, Gujias, phirnee and Rasgulla.
    10. Prepare different types of regional foods.
    Total (Block-I) 1560
    11. Prepare and explain stocks, soups and sauces by using kitchen tools.
    12. Prepare hor d’ oeuvres, canapés and sandwiches.
    13. Prepare and cook vegetables for European cuisine.
    14. Prepare farinaceous products as spaghetti & macroni.
    15. Prepare different types of Regional foods.
    16. Prepare and cook rice, beans & pulses, pasta and pasta sauces.
    17. Prepare bakery and confectionery products such as breakfast breads, waffles & pancakes, cookies and basic calligraphy for cake decoration.
    18. Prepare snacks, pickles, preserve, chutney, sauces and raitha.
    19. Explain food safety standards and food adulteration.
    Total (Block-II) 2080
    Basic Training, internal assessment and Examination 500
    Sub Total (A) 4140