fruits and vegetables drying/ dehydration technician and vegetables drying dehydration technician...

Model Curriculum Fruits and Vegetables Drying/

Dehydration Technician

SECTOR: SUB-SECTOR:

OCCUPATION: REF. ID:

NSQF LEVEL:

FOOD PROCESSING FRUITS AND VEGETABLES PROCESSING FIC/Q0105, VERSION 1.0 4

TABLE OF CONTENTS

01

08

1. Curriculum

2. Trainer Prerequisites

3. Annexure: Assessment Criteria 09

Fruits and Vegetables Drying/Dehydration Technician CURRICULUM / SYLLABUS

This course encompasses all 5 out of 5 National Occupational Standards (NOS) of Fruits and Vegetables Drying/Dehydration Technician Qualification Pack issued by Food Industry Capacity and Skill Initiative.

Program Name Fruits and Vegetables Drying/ Dehydration Technician

Qualification Pack Name & Reference ID. ID

FIC/Q0105, VERSION 1.0

Version No. 1.0 Version Update Date 31/12/2015

Pre-requisites to Training Preferably class 8th (Normal literacy of reading, writing and understanding) and 2-3 year experience in a fruits and vegetable processing unit

Training Outcomes The programme will help in building the following key competencies amongst the learner:

• Prepare and process various fruits and vegetables manually or in machine-operated units for drying/dehydration;

• Plan, organize, prioritize, inspect, and calculate production requirements;• Maintain process parameters to achieve the desired quality and quantity;• Follow and maintain food safety and hygiene in the work environment.

Fruits and Vegetables Drying - Dehydration Technician 1

This course encompasses all 5 out of 5 National Occupational Standards (NOS) of Drying/Dehydration Qualification Pack issued by Food Industry Capacity and Skill Initiative.

Sr. No. Module Key Learning Outcomes Equipment Required 1 Introduction to the training

program

Theory Duration (hh:mm) 00:30

Practical Duration (hh:mm) 00:00

Corresponding NOS CodeBridge Module

• Introduce each other andbuild rapport with fellowparticipants and the trainer

White/Black board/ Chart paper, Markers/ computer and projector

2 Introduction to the Food Processing Industry




• List the various sub-sectorsof food processing industry

• Define food processing

White/Black board/ Chart paper, Markers/ computer and projector, Trainer’s Guide, Student Handbook

3 Introduction to Fruit and Vegetable Processing




• State the need for fruit andvegetable processing

• State the common methodsof fruit and vegetableprocessing

• State the variousdrying/dehydration methods

• List the various fruits andvegetables that aredried/dehydrated


4 Organizational Standards and Norms


• State the job roles andresponsibilities of a foodproducts packaging

• technician• State the standard operating

procedures as per organization policy

• State the personal hygieneand sanitation guidelines;

• State the food safety hygiene



Sr. No. Module Key Learning Outcomes Equipment Required Practical Duration (hh:mm) 00:00

Corresponding NOS CodeFIC/N0116

standards to follow in a work environment.

5 Preparation and Maintenance of Work Area and Process Machineries



Corresponding NOS CodeFIC/N0116, FIC/N0117, FIC/N0118,

• Identify the differentequipment used in thedrying/dehydration process

• State the materials andequipment used in cleaningand maintenance of thework area and machineries

• State the cleaning processesused to clean the work area

• Demonstrate the use ofdifferent tools andmachineries used in theselection process

• Demonstrate the appropriatemethod for cleaning andmaintaining a work area

• Ensure the work area is safeand hygienic for foodprocessing

• Identify and set themachines and tools requiredfor production in workingcondition

• Maintain cleanliness of theprocess machineriesrequired for productionusing recommendedsanitizers

White/Black board/ Chart paper, Markers/ computer and projector, Trainer’s Guide, Student Handbook, Oven (drying), Solar dryer (cabinet type) complete with solar box. Size app 6'*3', Mechanical peeler/ Batch type for fruit and vegetable peeling, Steam jacket kettle, PH Meter (Digital), Thermometer (Digital), Beakers of different sizes, Conical flasks, Measuring cylinder, Measuring flask, Burrete of assorted sizes with burrete stands, Pipettes of assorted sizes, Glass funnels of assorted sizes, Test tubes with test tube stand, Glass rod, Petri dish with cover, Glass slides, Microscope, Brinometer, Hydrometer, Weighing balance (Digital with capacity upto 50 kg), Laboratory weighing balance (Digital), Brixs meter/refractometer

6 Food Microbiology



Corresponding NOS CodeFIC/N0117, FIC/N0118

• State the types of foodmicrobes

• State the causes for foodspoilage

• State the process for foodspoilage

• State the criteria to checkfood spoilage

• State the need for foodpreservation

• State the different types offood preservation processes

• Explain the method ofassessing the quality ofproduce based on physicalparameters

White/Black board/ Chart paper, Markers/ computer and projector, Trainer Guide, Student Handbook


Sr. No. Module Key Learning Outcomes Equipment Required 7 Preparation for

Drying/Dehydration Process




• Use basic mathematics forvarious calculations in day-to-day processes

• Plan the productionschedule as perorganizational standards andinstructions

• Support in planningproduction sequence

• Plan and organize for rawmaterials, packagingmaterials, manpower,equipment, and machineriesfor the scheduled production

• Identify the raw materialsrequired for production asper production schedule andformation

• Organize quality rawmaterial as per productionprocess and companystandards

• State the methods for storingraw materials for later use

White/Black board/ Chart paper, Markers/ computer and projector, Trainer Guide, Student Handbook, raw material, packaging material

8 Execution of Drying/Dehydration Process




• State the various productionprocesses used fordrying/dehydrating fruitsand vegetables

• Demonstrate the process ofpreparing fruits andvegetables fordrying/dehydration

• Demonstrate the process ofsulphurizing fruits andvegetables

• Demonstrate the process ofsun drying fruits andvegetables

• Demonstrate the process ofhot air drying fruits andvegetables

• Demonstrate the process offreeze drying fruits andvegetables

• Demonstrate the process ofinspecting dried fruits andvegetables

• Explain the method ofpacking dried fruits andvegetables

• Explain the process ofstoring packaged fruits andvegetables

PH Meter (Digital), Thermometer (Digital), Beakers of different sizes, Conical flasks, Measuring cylinder, Measuring flask, Burrete of assorted sizes with burrete stands, Pipettes of assorted sizes, Glass funnels of assorted sizes, Test tubes with test tube stand, Glass rod, Petri dish with cover, Glass slides, Microscope, Brinometer, Hydrometer, Weighing balance (Digital with capacity upto 50 kg), Laboratory weighing balance (Digital), Brixs meter/refractometer, Deep fridge, Refrigerator, Gas burner with cylinder, Fruit tray, Stainless steel mug, Pilfer proof capping machine, Cutting knives, Electric mixer, Water tank, Fruit slicing machine, Sealing machine, Weighing balance (analogue), Oven (drying), Solar dryer (cabinet type) complete with solar box. Size app 6'*3', Mechanical peeler/ Batch type for fruit and vegetable peeling, Steam jacket kettle, Baby Boiler/Diesel fuel/capacity of


Sr. No. Module Key Learning Outcomes Equipment Required • Demonstrate the process of

packaging and storing driedfruits and vegetables

• State the method ofmanaging waste

• Demonstrate the process ofcleaning the work area andmachineries after production

boiler as per capacity of steam jacket kettle, Shredder for slicing of fruit and vegetable capacity 5kg/hour, Heat Sealing Machine Hand Operated, Moisture meter

9 Documentation and Record-Keeping




• State the need fordocumenting andmaintaining records of rawmaterials, processes, andfinished products

• State the method ofdocumenting and recordingthe details of raw material tofinal finished product

• Document daily records inthe ERP system effectively

Board/Chart paper/ Laptop and Projector, Trainer Handbook, Participant handbook, etc.

10 Food Safety, Hygiene, and Sanitation




• State the importance ofsafety, hygiene, andsanitation in food processingindustry

• Follow the industrystandards to maintain a safeand hygiene workplace

• Follow HACCP principles toeliminate food safety hazardsin the process and products

• Follow the safety practices inthe work area

Board/Chart paper/ Laptop and Projector, Trainer Handbook, Participant handbook, etc., Sanitizers, Protective Gloves

11 Professional Skills




• Undertake a self-assessment test • Identify personal strengths

and weaknesses• Plan and schedule activities

or task assigned in anorganised way

• Manage time effectively tocomplete the tasks assigned

• Develop numeric and criticalthinking skills to preventpotential problems

• Develop numeric and criticalthinking skills to resolveissues

• Realize the importance ofdecision making



Sr. No. Module Key Learning Outcomes Equipment Required • Identify potential problems

and make sound and timelydecisions

12 IT Skills




• State the basic functionalitiesof the computer to performday-to-day activities

• Demonstrate the basicfunctions of Microsoft OfficeSuite

• Use the computer keyboardeffectively to type

• Use the MS-Word effectively• Use Excel application to

maintain records


13 Field Visits




• Observe the factory location,layout, and safety aspects offood processing

• Observe the storage facilitiesfor raw materials andfinished products

• Observe the variousmachineries used in fruitsand vegetable processing

• Observe the variousmachinery used in theselection process

• Observe the cleaningmethods and processesfollowed to maintain theprocess machineries andtools

• Observe the raw materialsused and their storageprocedures

• Observe the packaging andstorage processes of rawmaterial and finishedproduct

• Observe the post-productioncleaning and maintenanceprocess followed in theindustry

All the tools and equipment listed above must be available at the site of the field visit

14 Revision



• Revise the knowledgegained so far

All the tools and equipment listed above must be available for revision


Sr. No. Module Key Learning Outcomes Equipment Required Corresponding NOS Code FIC/N7004

15 Evaluation




• Assess the knowledge andskills acquired by theparticipants

All the tools and equipment listed above must be available for evaluation

16 On-the-Job Training




• Apply the skills andknowledge acquired in thetraining program in the field

All the tools and equipment listed above must be available at the site of the OJT

Total Duration 244.00

Theory Duration 86:30

Practical Duration 157:30

Unique Equipment Required: PH Meter (Digital), Thermometer (Digital), Beakers of different sizes, Conical flasks, Measuring cylinder, Measuring flask, Burrete of assorted sizes with burrete stands, Pipettes of assorted sizes, Glass funnels of assorted sizes, Test tubes with test tube stand, Glass rod, Petri dish with cover, Glass slides, Microscope, Brinometer, Hydrometer, Weighing balance (Digital with capacity upto 50 kg), Laboratory weighing balance (Digital), Brixs meter/refractometer, Deep fridge, Refrigerator, Gas burner with cylinder, Fruit tray, Stainless steel mug, Pilfer proof capping machine, Cutting knives, Electric mixer, Water tank, Fruit slicing machine, Sealing machine, Weighing balance (analogue), Oven (drying), Solar dryer (cabinet type) complete with solar box. Size app 6'*3', Mechanical peeler/ Batch type for fruit and vegetable peeling, Steam jacket kettle, Baby Boiler/Diesel fuel/capacity of boiler as per capacity of steam jacket kettle, Shredder for slicing of fruit and vegetable capacity 5kg/hour, Heat Sealing Machine Hand Operated, Moisture meter

Grand Total Course Duration: 244 Hours, 0 Minutes

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


Trainer Prerequisites for Job role: “Fruits and Vegetables drying/dehydration technician” mapped to Qualification Pack: “FIC/Q0105, VERSION 1.0”

Sr. No. Area Details 1 Description To deliver accredited training service, mapping to the curriculum detailed above, in

accordance with the Qualification Pack “FIC/Q0105, VERSION 1.0”. 2 Personal

Attributes Aptitude for conducting training, and pre/ post work to ensure competent, employable candidates at the end of the training. Strong communication skills, interpersonal skills, ability to work as part of a team; a passion for quality and for developing others; well-organised and focused, eager to learn and keep oneself updated with the latest in the mentioned field.

3 Minimum Educational Qualifications

• B.Sc/B.Tech/BE in Food Technology or Food Engineering with 2-3 years of hands onexperience in a Fruits/Vegetables Processing Unit

• Diploma in Food Technology or Food Engineering with 4 years of hands onexperience in a Fruits/Vegetables Processing Unit

4a Domain Certification

Certified for Job Role: “Fruits and Vegetables drying, dehydration technician” mapped to QP: “FIC/Q0105, VERSION 1.0”. Minimum accepted score is 80% as per FICSI guidelines.

4b Platform Certification

Recommended that the Trainer is certified for the Job Role: “Trainer”, mapped to the Qualification Pack: “SSC/Q1402”. Minimum accepted score is 80% as per FICSI guidelines.

5 Experience • B.Sc/B.Tech/BE in Food Technology or Food Engineering with 2-3 years of hands onexperience in a Fruits/Vegetables Processing Unit

• Diploma in Food Technology or Food Engineering with 4 years of hands onexperience in a Fruits/Vegetables Processing Unit


Annexure: Assessment Criteria

Assessment Criteria for Fruits and Vegetables drying, dehydration technician Job Role Fruits and Vegetables drying/ dehydration technician Qualification Pack FIC/Q0105, VERSION 1.0 Sector Skill Council Food Processing

Sr. No. Guidelines 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 evaluation for skill practical for every student at each

examination/training center based on this criteria 5 To pass the Qualification Pack , every trainee should score a minimum of 70% (overall) 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


Sr. No.

NOS No. NOS Name Total Marks

Marks Allocation:

Skills

Marks Allocation: Knowledge

1 FIC/N0116 Prepare and maintain work area and process machineries for drying/ dehydration of fruits and vegetables

100 65 35

2 FIC/N0117 Prepare for drying/dehydration of fruits and vegetables

100 65 35

3 FIC/N0118 Dry/ Dehydrate fruits and vegetables

100 65 35

4 FIC/N0119 Complete documentation and record keeping related to drying/dehydration of fruits and vegetables

100 40 60

5 FIC/N9001 Food safety, hygiene and sanitation for processing food products

100 65 35

Total: 500 300 200 Percentage Weightage: 100 60% 40% Minimum Pass% to qualify:


Food Industry Capacity & Skill Initiative (FICSI)FICCI, Federation House Tansen Marg, New Delhi 110001

fruits and vegetables drying/ dehydration technician and vegetables drying dehydration technician...

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