NSQF-Food BeveragesTechniques.pdf

Food Beverages Techniques

  • Job DescriptionThe course ‘Food Beverages Techniques’ is meant for a trainee who shall be able to operate equipment & machinery required for making beverages of alcoholic and non- alcoholic nature and maintaining the quality of beverages
  • SectorFood Industry
  • NSQF LevelLevel 3
  • Notional Hours650
  • Accrediting BodiesConcerned department of the respective State/UT Govts.
  • Certifying BodiesNational Council for Vocational Training (NCVT)
  • Proposed Occupation

    The qualification provides access to occupations related to the operation of  equipment & Machinery required for making beverages of alcoholic and non- alcoholic nature

  • International Comparability

    Existence of any official document suggesting the comparability of the qualification with the qualifications in other countries is not known.

  • Progression Pathway

    The modules in a sector when grouped together could lead to a qualification equivalent to National Trade Certificate or higher. This qualification shall enable the trainee to find employment as a skilled worker

  • Planned arrangements for RPL

    Testing centres are registered by States on the same line as for VTPs. Candidates desire to get the skills certified have to apply on line or through Testing Centres. Assessing Bodies/assessors will be allotted automatically by the IT application. This facility is being provided on the web-portal of SDI scheme. Until then following procedure will be adopted for direct assessment:

    Assessing Bodies are responsible for registration of candidates for testing. It may do so directly or through its designated centres or VTPs.

    Candidates are allowed to get registered themselves either directly on the portal or through Testing Centre concerned.

    Assessing Bodies apply online list of candidates to be assessed to respective RDAT who, in turn, acknowledge the same by allotting ABN. RDAT make schedule of trade test, including date, time, list of candidates and location of designated Testing Centre under intimation to AB.

    AB inform in advance about the courses, candidates list, and requirement of raw material to Testing Centre in advance.

    ABs are responsible for preparation of question papers both for theory and practical test based on the approved criteria etc.

  • Qualification File NSQF-Food BeveragesTechniques.pdf
  • Supporting Documents
  • Formal structure of the qualification
    Title of unit or other component Mandatory/ Optional Estimated size (Hours) Level
    Estimation of hardness TDS dissolved oxygen pH chloride content of water Microbiological analysis of potable water Preparation of fruit juices. Preparation of wine, estimation of alcohol content, Co2 in beverages. Preparation of cordials, squashes, RTS. Mandatory 550 3
    Estimation of peroxidase in tea leaves, caffeine content in tea & coffee. Preparation of whey beverages, milk shakes, buttermilk. Fermentation of cocoa beans.
    Soft & Entrepreneurship Skill Mandatory 100 3