model curriculum - national skill development corporation · • state the baking ingredients...
TRANSCRIPT
Mixing Technician
Model Curriculum
Mixing Technician
FOOD PROCESSING
BREAD AND BAKERY
PROCESSING
FIC/Q5004, V1.0
4
SECTOR:
SUB-SECTOR:
OCCUPATION:
REF ID:
NSQF LEVEL:
Mixing Technician
Mixing Technician
TABLE OF CONTENTS
1. Curriculum 01
2. Trainer Prerequisites 06
3. Annexure: Assessment Criteria 07
Mixing Technician 1
Mixing Technician CURRICULUM / SYLLABUS
This program is aimed at training candidates for the job of a “Mixing Technician”, in the “Food Processing”
Sector/Industry and aims at building the following key competencies amongst the learner
Program Name Mixing Technician
Qualification Pack Name
& Reference ID. ID FIC/Q5004, v1.0
Version No. 1.0 Version Update Date 04/09/2018
Pre-requisites to Training Preferably Class 10
Training Outcomes After completing this programme, participants will be able to:
prepare and maintain work area & process machineries for dough
making,
prepare raw materials for dough making,
prepare different types of dough following the defined standards and
methods,
complete documentation & record keeping related to dough making,
follow and maintain food safety and hygiene in the work environment.
Mixing Technician 2
This course encompasses 5 out of 5 National Occupational Standards (NOS) of “Mixing Technician”
Qualification Pack issued by “Food Industry Capacity and Skill Initiative”.
Sr.
No. Module Key Learning Outcomes Equipment Required
1 Introduction and
overview of The
Food Processing
Industry
Theory Duration
(hh:mm)
02:00
Practical
Duration
(hh:mm)
00:00
Corresponding
NOS Code Bridge Module
List the various subsectors in food
processing
Explain the baking process
Explain the role of mixing technician
State the standard operating procedures
in baking industry
State the personal hygiene and
sanitation guidelines
State the food safety hygiene standards
to follow in the work environment
2 Preparation and
Maintenance of
Work Area
Theory Duration
(hh:mm)
08:00
Practical
Duration
(hh:mm)
16:00
Corresponding
NOS Code FIC/N5013
Identify the different equipment used
in the baking process
State the materials and equipment
used in cleaning and maintenance of
the work area and machineries
State the cleaning processes used to
clean the work area
Demonstrate the use of different
equipment used in the bakery industry
Demonstrate methods for cleaning and
maintaining work area
Demonstrate the work area is safe and
hygienic for food processing
Demonstrate working of all process
machineries used for production
Various Ovens, Baking Sheet and
Racks, Commercial Mixer, Wire
Whisker, Refrigerator, Fryer,
Baking Pan, Cooling Rack, Bread
Slicer Manual, Bread Slicer
Mechanical,
Utensils, Mixing Bowls, Cleaning
Tools , Protective Gloves, Mask-
Head Cover, Mouth Cover
3 Food
Microbiology
Theory Duration
(hh:mm)
08:00
Practical
Duration
(hh:mm)
13:00
Corresponding
NOS Code FIC/N5015
State the type of food microbes
Explain the cause of food spoilage
State the process for food spoilage
Explain the criteria to check food
spoilage
State the need for food preservation
Explain different types of food
preservation processes
Samples of Fresh and Spoiled
Food
Mixing Technician 3
Sr.
No. Module Key Learning Outcomes Equipment Required
4 Preparation For Dough Making
Theory Duration
(hh:mm)
10:00
Practical
Duration
(hh:mm)
24:00
Corresponding
NOS Code FIC/N5014
• Demonstrate the production
sequence to maximize capacity
utilization of resources, manpower
and machinery
• State the baking ingredients
required for production and plan
production sequence
• Demonstrate calculation of batch
size and plan for various types of
dough as per the production
schedule
• Demonstrate different mixing
methods used in the baking
industry
• Demonstrate the process of
proofing
Various Ovens, Baking Sheet and
Racks, Commercial Mixer, Wire
Whisker, Refrigerator, Fryer,
Baking Pan, Cooling Rack, Bread
Slicer Manual, Bread Slicer
Mechanical, Cake Decorative
Tool, Knife, Spatula,
Utensils, Mixing Bowls,
Measuring Cups and Spoons,
Thermometer, Timer, Digital
Hygrometer, Weighing Scale, Heat
Resistant Gloves, Protective
Gloves, Fire Extinguisher, Mask-
Head Cover, Mouth Cover
5 Dough Making
Theory Duration
(hh:mm)
17:00
Practical
Duration
(hh:mm)
40:00
Corresponding
NOS Code FIC/N5015
Demonstrate organizing quality baking ingredients as per production process and company standards
Demonstrate the process of mixing and knead ingredients to make dough
Demonstrate if the final product meets the specified quality parameters
Various Ovens, Baking Sheet and
Racks, Commercial Mixer, Wire
Whisker, Refrigerator, Fryer,
Baking Pan, Cooling Rack, Bread
Slicer Manual, Bread Slicer
Mechanical, Cake Decorative
Tool, Knife, Spatula,
Utensils, Mixing Bowls,
Measuring Cups and Spoons,
Thermometer, Timer, Digital
Hygrometer, Packaging Wrap
Rolls, Cleaning Tools, Weighing
Scale, Gas Burner(LPG), LPG
Cylinder, Heat Resistant Gloves,
Protective Gloves, Fire
Extinguisher, Mask-Head Cover,
Mouth Cover
6 Post –
Production
Cleaning and
Maintenance
Theory Duration
(hh:mm)
04:00
Practical
Duration
(hh:mm)
08:00
Demonstrate the process of cleaning
the work area and machineries after
production
Demonstrate both CIP and COP
process of cleaning
Permitted Chemicals, Tools Used
in Baking Process, Protective
Gloves, Sanitizers
Mixing Technician 4
Sr.
No. Module Key Learning Outcomes Equipment Required
Corresponding
NOS Code FIC/N5015
7 Complete
documentation
and record
keeping related
to making dough
used in baked
products
Theory Duration
(hh:mm)
14:00
Practical
Duration
(hh:mm)
12:00
Corresponding
NOS Code FIC/N5016
State the need for documenting and
maintaining records of raw materials,
processes and finished products State the method of documenting and
recording the details of raw material to
final finished product Demonstrate the process of
documenting records of production
plan, process parameters, and finished
products
Food Safety Manual, Log Books.
8 Food Safety,
Hygiene and
Sanitation
Theory Duration
(hh:mm)
05:00
Practical
Duration
(hh:mm)
30:00
Corresponding
NOS Code FIC/N9001
State the importance of safety, hygiene
and sanitation in the food industry
Follow the industry standards to
maintain a safe and hygiene workplace
Follow HACCP principles to eliminate
food safety hazards in the process and
products
Follow safety practices in the work
area
Protective Gloves, Head Caps,
Aprons, Safety Goggles, Safety
Boots, Mouth Covers, Sanitizer,
Safety Manual, Log Books etc..
9 Professional and
Core Skills
Theory Duration
(hh:mm)
05:00
Undertake a self-assessment test to
identify personal strengths and
weaknesses
State the importance of listening
Plan and schedule the work order and
manage time effectively to complete
the tasks assigned
Identify & resolve issues and problems
using acquired knowledge and realize
the importance of decision making
Mixing Technician 5
Sr.
No. Module Key Learning Outcomes Equipment Required
Practical
Duration
(hh:mm)
10:00
Corresponding
NOS Code Bridge Module
10 IT Orientation
Theory Duration
(hh:mm)
04:00
Practical
Duration
(hh:mm)
10:00
Corresponding
NOS Code FIC/N5016
State the basic functionalities of the
computer to perform day to day
activities
Identify parts of the computer
Use the computer keyboard effectively
to type
Use ERP effectively to record day-to-
day activities
Use the word processor effectively
Use the spreadsheet application
effectively
Use the computer to document day-to-
day activities
Computer/Laptop
Total Duration 240:00 Theory Duration 77:00 Practical Duration 163:00
Unique Equipment Required: Various Ovens, Baking Sheet and Racks,
Commercial Mixer, Wire Whisker, Refrigerator, Fryer, Baking Pan, Cooling
Rack, Bread Slicer Manual, Bread Slicer Mechanical, Cake Decorative Tool,
Knife, Spatula, Utensils, Mixing Bowls, Measuring Cups and Spoons,
Thermometer, Timer, Digital Hygrometer, Packaging Wrap Rolls, Cleaning
Tools, Weighing Scale, Gas Burner(LPG), LPG Cylinder, Heat Resistant Gloves,
Protective Gloves, Fire Extinguisher, Mask-Head Cover, Mouth Cover,
Permitted Chemicals, Tools Used in Baking Process, Protective Gloves,
Sanitizers, Samples of Fresh and Spoiled Food, Computer/Laptop, Protective
Gloves, Head Caps, Aprons, Safety Goggles, Safety Boots, Mouth Covers,
Sanitizer, Safety Manual, Log Books etc.
Grand Total Course Duration: 240Hours, 0 Minutes
Recommended OJT Duration: 20 Hours, 0 Minutes
(This syllabus/ curriculum has been approved by SSC: Food Industry Capacity and Skill Initiative)
Mixing Technician 6
Trainer Prerequisites for Job role: “Mixing Technician” mapped to Qualification
Pack: “FIC/Q5004, v1.0”
Sr.
No. Area Details
1 Description To deliver accredited training service, mapping to the curriculum detailed above,
in accordance with the Qualification Pack “FIC/Q5004”, Version 1.0
2 Personal
Attributes
An aptitude for conducting training, and pre/ post work to ensure competent,
employable candidates at the end of the training, and pre/post work to ensure
competent, employable candidates at the end of the training. Strong
communication skills, ability to work as part of a team; a passion for quality and
for developing others; well-organized and focused, eager to learn and keep oneself
updated with the latest in the mentioned fields.
3 Minimum
Educational
Qualifications
• Diploma in Food Tech or Food Engineering/Hotel Mgmt. course or • B. Sc./B. Tech/BE in Food Technology or Food Engineering or • M. Sc./M. Tech/ME in Food Technology or Food Engineering
4a Domain
Certification
Certified for Job Role: “Mixing Technician” mapped to QP: “FIC/Q5004, v1.0”.
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: “MEP/Q0102”. Minimum accepted score is 80 % as
per FICSI guidelines.
5 Experience • Diploma in Food Tech or Food Engineering/Hotel Mgmt. course with 4 years of hand on experience in a bakery industry/unit or • B. Sc./B. Tech/BE in Food Technology or Food Engineering with 2-3 years of hand on experience in a bakery industry or • M. Sc./M. Tech/ME in Food Technology or Food Engineering with 1-2 years of hand on experience in a bakery industry.
Mixing Technician 7
Annexure: Assessment Criteria
Assessment Criteria
Job Role Mixing Technician
Qualification Pack FIC/Q5004, v1.0
Sector Skill Council Food Processing
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. Assessment will be conducted for all compulsory NOS, as well as the selected elective NOS/set of NOS. OR 4. Assessment will be conducted for all compulsory NOS, as well as the selected optional NOS/set of NOS. 5. Individual assessment agencies will create unique question papers for theory part for each candidate at each examination/training center (as per assessment criteria below) 6. Individual assessment agencies will create unique evaulations for skill practical for every student at each examination/training center based on this criteria 7. To pass the Qualification Pack , every trainee should score a minimum of 70% of aggregate marks to successfully clear the assessment. 8. In case of unsuccessful completion, the trainee may seek reassessment on the Qualification Pack
Mixing Technician 8
Assessable
Outcome Assessment Criteria
Total
Mark
(500)
Out
Of
Marks Allocation
Theory
Skills
Practic
al
1. FIC/N5013
(Prepare and
maintain work
area
and
machineries for
baking
products in
the oven)
PC1. Clean and maintain the cleanliness
of the work area using approved
sanitizers and keep it free from
dust, waste, flies and pests
100
25 10 15
PC2. Ensure that the work area is safe and
hygienic for food processing 10 3 7
PC3. Dispose waste materials as per defined SOP
and industry requirements 15 5 10
PC4. Check the working and performance of all
machineries and tools used for production
such as oven, slicer, proofer etc.
15 5 10
PC5. Clean the machineries and tools used with
recommended sanitizers following the
company specifications and standards
15 5 10
PC6. Place the necessary tools required for
process 5 2 3
PC7. Attend to the minor repairs/ faults of all
machines, if required 15 5 10
Total 100 35 65
2. FIC/N5014
(Prepare for
making
Dough used in
baked
products)
PC1. Read and understand the production order
from the supervisor
100
5 1 4
PC2. Check the availability of raw materials and
ingredients such as flour, sugar,
shortenings, additives, preservatives, etc.,
packaging materials, working of
machineries and availability of manpower
5 2 3
PC3. Check the temperature of chilled water 5 2 3
PC4. Calculate total weight of dough required
for order quantity (considering process
loss)
5 1 4
PC5. Plan dough making sequence by:
Grouping similar type of dough
(leavened or unleavened)
Grouping dough that require similar
raw materials (like yeast)
Planning unfermented dough first
followed by fermented to avoid
cleaning after each batch mixing
Planning maximum capacity
utilization of machineries
Planning efficient utilization of
resources/manpower
Prioritizing urgent orders
15 5 10
Mixing Technician 9
PC6. Ensure the working and performance of
each equipment required for dough
making
7 2 5
PC7. Calculate the process time for each batch
for effective utilization of machineries 7 5 2
PC8. Plan batch size considering full capacity
utilization of machineries 3 1 2
PC9. Plan to utilize machineries for various
types of dough without affecting the
quality of other, avoiding cleaning after
each batch and to optimize machine
efficiency and save energy
3 1 2
PC10.Allot responsibilities/ work to the assistants
and helpers 5 2 3
PC11.Refer to the production order and the
formulation followed by the organization 5 1 4
PC12.Calculate raw materials such as flour,
ingredients required for the order/batch 5 1 4
PC13.Organize raw materials such as flour,
ingredients, leavening agents, etc 5 1 4
PC14.Check the quality of each of the ingredients
accessing the physical parameters such as
appearance, colour, aroma, texture, etc. for
its conformance to organization standards
8 3 5
PC15.Accurately weigh each ingredient required
for the batch understanding that the
quantity of each ingredient is responsible
for final yield and quality of the finished
products
7 3 4
PC16 Organize the equipment as per the process
requirement 3 1 2
PC17 Start each equipment and ensure its
working and performance 5 2 3
PC18 Keep the tools accessible to attend
repairs/faults in case of breakdown 2 1 1
100 35 65
3.FIC/N5015(
Make dough
used in baked products)
PC1. Refer to the work order and formulation
2 0.5 1.5
PC2. Organize all the ingredients required for
the order 3 1 2
PC3. Check the quality of each ingredient
through physical parameters such as
appearance, colour, odour, texture, etc. for
its conformance to organization standards
5 2 3
PC4. Carry out pre-mixing processes as per pre-
defined formulations, like making
solutions, syrups, etc. as required 9 3 6
PC5. Accurately weigh and measure all
ingredients required for making
unfermented and fermented dough
10 3 7
Mixing Technician 10
PC6. Sift and knead the ingredients manually 3 1 2
PC7. Set and control metering devices that
weigh, measure, sift, and convey
ingredients into the mixing machine for
each ingredient such as flour, fat, water,
yeast (yeast only for making fermented
dough), sugar, salt, milk/milk powder,
additives etc required for making dough
(in mechanized unit)
5 2 3
PC8. Check the scale indicators to confirm if
specified amount of ingredients have been
added
2 0.5 1.5
PC9. Transfer all the ingredients together or
sequentially into the mixer as per defined
SOPs
5 2 3
PC10.Set the mixer speed, time and temperature
depending on the mixing processes as per
defined SOPs 10 3 7
PC11.Start the mixer to mix and knead the
ingredients 3 1 2
PC12.Check the dough periodically for desired
consistency and other parameters
(temperature, PH, etc.)
9 4 5
PC13.Stop the mixer and dump the dough into
the dough trough 5 2 3
PC14.Transfer the (unfermented) dough for
further processing like rolling, shaping/
moulding, cutting, etc. Transfer the dough
to fermentation chamber/room and allow
to stand for specified time following the
SOP for fermentation of dough)
3 1 2
PC15.Transfer the dough to fermentation
chamber/room and allow to stand for
specify time following the SOP for
fermentation of dough
7 2 5
PC16.Transfer the (fermented) dough for further
processing such as dividing, pre-shaping/
rounding, proofing etc. 3 1 2
PC17.Report discrepancies/concerns to
department supervisor for immediate
action
4 1 3
PC18. Clean the work area, machineries,
equipment and tools using recommended
cleaning agents and sanitizers.
2 1 1
PC19. Attend minor repairs/faults of all machines
(if any) 3 1 2
PC20. Ensure periodic
(daily/weekly/monthly/quarterly/half
yearly/annual) maintenance of all
machines and equipment following the
SOP or following suppliers
instructions/manuals
7 3 4
100 35 65
Mixing Technician 11
4. FIC/N5016:
Complete
documentation
and record
keeping related to
making dough
used in baked
products)
PC1. Document and maintain record of all raw
materials used for making dough such as
name of raw materials, supplier details,
batch number, receiving date/ date of
manufacture, expiry date, supplier quality
document, quality parameters of all raw
materials, internal quality analysis report,
etc., as per standard operating procedures.
100
15 9 6
PC2. Maintain record of observations (if any)
related to raw materials 10 6 4
PC3. Load the raw materials details in ERP for
future reference 5 3 2
PC4. Document production plan with details such
as the product details, production sequence,
equipment and machinery details,
efficiency and capacity utilization of
equipment
10 6 4
PC5. Document process parameters such as
temperature, relative humidity, time etc. (as
applicable) for each machinery,
fermentation details like bath size for
fermentation, weight of dough before and
after fermentation, quality of dough, etc.
for each batch and each type of dough in
the process chart or production log
15 9 6
PC6. Maintain record of observations (if any) or
deviations related to process and
production
10 6 4
PC7. Load the production plan and process details
in ERP for future reference 5 3 2
PC8. Document and maintain records of the
dough prepared (fermented/ unfermented),
number of batches prepared, batch size,
weight after mixing, weight after
fermentation, quality of dough like texture
and consistency, dough yield, wastage, etc.
for all type of dough prepared
10 6 4
PC9. Maintain record of observations or
deviations (if any) related to dough 10 6 4
PC10. Load the details of dough in ERP for future
reference 5 3 2
PC11.Verify the documents and track from
dough to ingredients, in case of quality
concerns
5 3 2
Total 100 60 40
5. FIC/N9001:
PC1. Comply with food safety and hygiene
procedures followed in the organization
100
5 2 3
PC2. Ensure personal hygiene by use of gloves,
masks, hair net, ear plugs, boots etc. 6 1 5
PC3. Ensure hygienic production of food by
inspecting raw materials, ingredients,
finished products etc for compliance to
5 2 3
Mixing Technician 12
Food Safety,
hygiene and
sanitation for
processing food
products
physical, chemical and microbiological
procedures
PC4. Pack products in appropriate packaging
material, label and store them in
designated area free from pests, flies etc.
10 4 6
PC5. Clean, maintain and monitor food
processing equipment periodically, using
it only for the specified purpose
5 2 3
PC6. Use safety equipment such as fire
extinguisher, eye wash unit, first aid kit
when required
10 4 6
PC7. Follow housekeeping practices by having
designated area for machines/tools 5 2 3
PC8. Follow industry standards like GMP,
HACCP and product recall 10 4 6
PC9. Attend training on hazard management to
understand type of physical, chemical and
microbiological hazards
5 1 4
PC10.Identify, document and report problems
such as rodents and pests to management 5 1 4
PC11.Conduct workplace checklist audit before
and after work to ensure safety and
hygiene
5 1 4
PC12.Document and maintain raw material,
process, packaging material to maintain
the effectiveness of quality system
4 1 3
PC13. Determine the quality of food using
criteria such as odor, color, taste and best
before date and take immediate measures
to prevent spoilage
5 2 3
PC14. Store raw materials, finished products and
allergens separately to prevent cross
contamination
5 2 3
PC15. Label raw materials and finished products
and store them in different storage areas
according to safe food practices
5 2 3
PC 16. Follow stock rotation based on
FEFO/FIFO 10 4 6
Total 100 35 65
Grand Total 500 500 200 300
Percentage Weightage 100 40% 60%
Minimum Pass% to qualify (aggregate): 70%