1. Name of the Module: Technology of Cereals and Pulses Based Products 2. Sector: Food Processing & Preservation 3. Code: FPPRN
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1 1. Name of the Module: Technology of Cereals and Pulses Based Products 2. Sector: Food Processing & Preservation 3. Code: FPPRN Entry Qualification: Minimum 10 th Standard 5. Age: 14yrs.Minimum 6. Terminal Competency: After completion of training the participant would be able to: a) To develop proficiency and skill in producing different Cereals and pulses based food products. b) Operating & maintenance the modern Equipments & machineries c) Make different Cereals & pulses products with quality assurance. d) Process of Packaging, Storing & marketing 7. Duration: 500 hrs.
2 8. Contents: - SL.NO PRACTICAL THEORY 1 Market survey for the competition among the available bakery products. Clean, grade and carryout other pre- processing activities on cereal & pulses Introduction to industrially important cereals & pulses. Importance of role and share of bakery and confectionery in food industry. Different industrial bakery products. Different cereal and flours for the bakery products. Quality of flour for the production of bakery items. Methods of cleaning, grading, milling & associated precautions. 2 Select material & ingredients for production of breads. Operate different food machineries. 3 Practice to prepare Breads: Plain bread, Fermented bread, Protein rich bread & Special breads 4 Practice to prepare Popular biscuits, Specialized biscuits, Known about Primary processing of wheat. Standards wheat for the flour. Method of production of different wheat products. Role Bread: of Principles flour, fat, involved bakers,yeast, for bread sugar production different types of breads and their properties, ingredients used and their role in Bread production, factors affecting the quality of the bread. Other products like crackers. cookies, Biscuits: Method of biscuit production, ingredients for biscuit production and their role in the quality of the biscuits, machinery involved in biscuit production. Knowledge of factors affecting the quality.
3 5 Practice to prepare the different types Of popular cakes & different types of specialized cakes. Cake: Methods for the production of cakes, ingredients for cake production, machinery involved in cake: production, factors affecting the quality. 6 Test of raw materials and product for their quality. Prepare noodles and extruded food products using machine safely.identification of faults and remove. Observe hygienic practices 7 Prepare papad food products & using machine safely. Identification faults and removes. Observe hygienic practices. Extruded Products: machinery and equipments used in bakeries e.g. flour mill, mixer, moulding machines, oven balance, packing machines, operating guidelines. Method of preparation the noodles and extruded foods& Soya products: Method of processing the soya-atta, soya-snacks, namkins, soyamilk, soyapaneer (tofu), soya srikhand. Personal Hygiene & safety considerations. Papad: Raw materials for papad production. Method of preparation of different types of papads & use of machineries. Quality assurance of papad, mini papads. Maintain Hygiene & safety considerations & its measures. Packaging and storing.
4 8 Practice to operate the machineries and equipments used in bakeries e.g. flour mill, mixer, moulding machines, oven balance, packing machines, operating guidelines. Indian food standard:- Food safety standard Act2006&Bill 2006 FSSAI. Any order issued under essential commodity Act HACCP. 9 Pack the given food products and seal. Practice to contact with customers. CRM(Customer related management)- Marketing &soft skill, leader ship, problem solving, decision making skill etc. 10 Practice to cost the estimate e of different products. Conducting survey of the different products from the market. Marketing through agents, salesman, retailers etc. Practice on collection of Market survey procedures. Marketing strategies. Methods of marketing feedback. Cost analysis & attractive packaging. Advertising procedure. orders and delivery of different food products. 11 Preparation of roasted, fried and extruded pulses products. Pulses based products: Roasted, Fried and Extruded Products.
5 List of Equipment, Tools and Instruments Technology of Cereals and Pulses Based Products Sl. No. Item/Specification Quantity 1 Mini Grain Mill 1 no. 2 Planetary mixer 1 no. 3 Moulding machines 1 no. 4 Sheeting machine 1 no. 5 Bread slicing machine 1 no. 6 Electric Oven 1 no. 7 Packing machine 1 no. 8 Electronic balance 2 nos. 9 Physical balance 2 nos. 10 Working Table SS 2 nos. 11 Working Table SS 10 nos. 12 Cake moulds 20 nos. 13 Micro Pulverizer 1 no. 14 Hammer mill 1 no. 15 Cabinet air dryer 1 no. 16 Storage Bins of different capacity 1 no. 17 Platform scale balance 1 no. 18 Moisture box 1 no. 19 Packaging material Assorted 20 Destoner 1 no. 21 Papad Press 1 no. Note: -Raw materials and consumables are not included in the list.
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FOOD PROCESSING MACHINERY Prepared by Bora ESEN 2008 Export Promotion Center of Turkey FOOD PROCESSING AND PACKAGING MACHINERY AND EQUIPMENT INDUSTRY IN TURKEY Turkey is the largest producer and exporter
Restaurant Management
The program prepares students for careers in the foodservice industry. Restaurants, hotels, clubs, colleges, retirement homes, hospitals, and industrial food service are but a few of the areas of employment