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| Item Details | Price | ||
|---|---|---|---|
A Jam, Jelly and Ketchup Processing Technician is responsible for processing fruits and vegetables to make jam, jelly and ketchup by receiving, checking raw material quality, sorting, pulping, pasteurizing, cooking, juice extracting, clarifying, filtering, sampling for quality analysis, cooling, packaging and storing.
5.0 (1 ratings)
Language: English
Instructors: FICSI Admin
Why this course?
Brief Job Description
A Jam, Jelly and Ketchup Processing Technician is responsible for processing fruits and vegetables to make jam, jelly and ketchup by receiving, checking raw material quality, sorting, pulping, pasteurizing, cooking, juice extracting, clarifying, filtering, sampling for quality analysis, cooling, packaging and storing.
Online Training Courses for Students on Food Processing QPs
Recognising the difficulties in conducting skill-based session in the real world due to the COVID 19 pandemic, FICSI has include online self-paced programs that are based on the Qualification Packs approved under the National Skill Qualifications Framework.
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.
| Introduction | |||
| Unit 1 Overview of Food Processing Industry | |||
| Unit 2 Fruit and Vegetable Processing | |||
| Unit 3 Overview of Jam, Jelly and Ketchup | |||
| Unit 4 Jam, Jelly and Ketchup Processing Processes | |||
| Unit 5 Roles and Responsibilities of Jam, Jelly and Ketchup Processing Technician | |||
| Unit 6 Workplace Ethics | |||
| Unit 7 SWOT Analysis | |||
| Prepare and Maintain Work Area and Machinery (FIC/N0109) | |||
| Unit 8 Sanitisation of Work Area | |||
| Unit 9 Equipment Used in Jam, Jelly, and Ketchup Processing | |||
| Unit 10 Cleaning and Maintenance | |||
| Unit 11 Cleaning Processes | |||
| Food Microbiology, Safety and Hygiene for Processing Food Products (FIC/N9001) | |||
| Unit 12 Food Microbiology | |||
| Unit 13 Food Spoilage and Food Preservation | |||
| Unit 14 Food Safety, Hygiene & Sanitation | |||
| Unit 15 Pest Control | |||
| Unit 16 Fire Safety | |||
| Produce Jam Jelly and Ketchup (FIC/N0110) / (FIC/N0111) | |||
| Unit 17 Basic Mathematics | |||
| Unit 18 Production Planning Process | |||
| Unit 19 Selection of Raw Material | |||
| Unit 20 Plan Production Sequence | |||
| Unit 21 Handling of Raw Materials | |||
| Unit 22 Production Processes | |||
| Unit 23 Enzyme Activity | |||
| Unit 24 Procedures Involved in Juice Pulp Extraction | |||
| Unit 25 Pasteurization of Fruit and Vegetable JuicePulp | |||
| Unit 26 Sterilization of Fruit and Vegetable JuicePulp | |||
| Unit 27 Quality Analysis | |||
| Unit 28 Packing and Packaging | |||
| Unit 29 Aseptic Packaging | |||
| Unit 30 Storage of Finished Products | |||
| Unit 31 Waste Management | |||
| Complete Documentation and Record Keeping Related to Production of Jam, Jelly and Ketchup (FIC/N0112) | |||
| Unit 32 Documentation | |||
| Unit 33 Record Keeping | |||
| Unit 34 Introduction to ERP system | |||
| Employability & Entrepreneurship Skills | |||
| Unit 35 Employability & Entrepreneurship Skills | |||
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