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| Item Details | Price | ||
|---|---|---|---|
This course encompasses National Occupational Standards (NOS) of " Craft Baker (FIC/Q5002) NSQF Level 4" Qualification Pack approved by NSDA (Now NSVET) under National Skill Qualification Framework (FSQF).
5.0 (1 ratings)
Language: English
Instructors: FICSI Admin
Why this course?
This course encompasses National Occupational Standards (NOS) of " Craft Baker (FIC/Q5002) NSQF Level 4" Qualification Pack approved by NSDA (Now NCVET) under National Skill Qualification Framework (NSQF).
The Programme will help in building the following key competencies amongst the learner:
These Courses are conducted by
Food Industry Capacity and Skill Initiative (FICSI) - widely known as Food Processing Sector Skill Council have been set up as an autonomous industry-led body by National Skill Development Corporation under the Skill India program of the Government of India. It creates Occupational Standards and Qualification packs, develops competency framework, conducts Train the Trainer Programs, skill gap studies, and is the Certifying body under the Pradhan Mantri Kaushal Vikas Yojana. This course has been hosted by FICSI on its online eLearning Zone.
| Master Class in Craft Baker (FIC/Q5002) | |||
| Unit 1: Introduction to Training Program | |||
| Unit 2: Overview of Food Processing Industry | |||
| Unit 3: Bakery & Baking Process | |||
| Unit 4: Organizational Standards and Norms | |||
| Unit 5: Prepare and Maintenance of Home Bakery | |||
| Unit 6: Food Microbiology | |||
| Unit 7: Preparation for the Baking Process | |||
| Unit 8: Produce Baked Products | |||
| Unit 9: Post Production Cleaning and Maintenance | |||
| Unit 10: Complete Documentation and Record Keeping Related to the Product | |||
| Unit 11: Food Safety, Hygiene, and Sanitation | |||
| Unit 12: Employability & Enterpreneurship Skill | |||
| Unit 13: Workplace Ethics | |||
| Unit 14: SWOT Analysis | |||
| Masterclass - Strategy of Branding & Marketing of Home Bakery | |||
| Unit 15: Detail Regulation and Compliances Regarding Home Bakery | |||
| Unit 16: Food Safety & Quality Control | |||
| Unit 17: Packaging, Labelling & Branding of the Product | |||
| Unit 18: Online Marketing of Product | |||
| Unit 19: Access to Financial Assistance | |||
| Learning Resources | |||
| Food Safety Measures (7:00) | |||
| Food Safety in Bakery Products (17:00) | |||
| Red Velvet Muffins (7:00) | |||
| Cookies (4:00) | |||
| Cake Icing (7:00) | |||
| Lava Cookies (5:00) | |||
| Choco Chips Cookies (3:00) | |||
| Bakers Math (17:00) | |||
| Production Planing (14:00) | |||
| Pound Cake (9:00) | |||
| Cake Mixing Method (7:00) | |||
| Walnut Brownie (7:00) | |||
| Pastry Cutting (7:00) | |||
| Coconut Macaroons (6:00) | |||
| Equipments (5:00) | |||
| Carrot Cake (5:00) | |||
| Sandwich Cookies (10:00) | |||
| Ataa Cookies (6:00) | |||
| Blueberry Icing (13:00) | |||
| Chocolate Truffle Cake (18:00) | |||
| Chocolate Cake, Black Forest Icing (16:00) | |||
| Vanilla Cake, Fresh Fruit Icing (21:00) | |||
| Pineapple Muffins (9:00) | |||
| Marble Cake (9:00) | |||
| Chocolate Cake (7:00) | |||
| Vanilla Cake Final Render (7:00) | |||
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