Craftsman Food Production (Vegetarian)

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Craftsman Food Production (Vegetarian)
Trade Type: 
Trades Duration: 
Trade Sector: 

Directorate General of Training (DGT) under Ministry of Skill Development & Entrepreneurship offers range of vocational training courses catering to the need of different sectors of economy/ Labour market. The vocational training programmes are delivered under aegis of National Council of Vocational Training (NCVT). Craftsman Training Scheme (CTS) and Apprenticeship Training Scheme (ATS) are two pioneer programmes of NCVT for propagating vocational training.

Directorate General of Training (DGT) under Ministry of Skill Development & Entrepreneurship offers range of vocational training courses catering to the need of different sectors of economy/ Labour market. The vocational training programmes are delivered under aegis of National Council of Vocational Training (NCVT). Craftsman Training Scheme (CTS) and Apprenticeship Training Scheme (ATS) are two pioneer programmes of NCVT for propagating vocational training.

Broadly candidates need to demonstrate that they are able to:

  • Read & interpret technical parameters/document, plan and organize work processes, identify necessary materials and Kitchen tools;
  • Perform task with due consideration to safety rules, accident prevention regulations and environmental protection stipulations;
  • Apply professional skill, knowledge, core skills & employability skills while performing jobs and solve problem during execution.
  • Identify and select of raw material, Pre processing of raw material, Select method of cooking as per required, prepare products as per Food safety standards.
  • Document the technical parameters related to the task undertaken.
Trades Summery: 

JOB ROLE

After completion of the Apprenticeship Training in Food Production (Vegetarian) the trainees will be able to do/perform

  • Identifying & selecting raw material
  • Usage of kitchen related equipment
  • Safely handling food (minimize, damage / loss) while processing
  • Pre-prep of raw material for cooking
  • Skilled with all cooking methods
  • Food presentation & serving at the right temperatures
  • Knowledge of nutrition & food allergies
  • Basic usage of computers / tablets
  • Basic planning & utilization of resources (Raw material, time, manpower)
  • Knowledge & application of HACCP / ISO requirements Personality / Employability Knowledge & Skills
  • Appropriate Personal Hygiene & Grooming practices
  • Punctuality & Respect towards others' time
  • Good interpersonal skills and respect all work colleagues (personal conduct)
  • Good housekeeping of work area
  • Safety practices while handling tools & machinery
  • Basic verbal & written communication skills
  • Practice basic arithmetic including basic commercial mathematics
  • Wastage – practice Reuse, Recycle and Safe Disposal
  • Optimum utilization and conservations of natural resources (water, heat, electricity,fuel)
  • Knowledge & Demonstrate basic first aid (in case of emergency)
  • Knowledge & Demonstrate basic fire safety (use of extinguishers)

LEARNING OUTCOME

The following are minimum broad Common Occupational Skills/ Generic Learning Outcome after completion of the Food Production (Vegetarian) course of 02 years duration under ATS

Block I & II:-

  • 1. Recognize & comply safe working practices, environment regulation and housekeeping.
  • 2. Understand and explain different mathematical calculation & science in the field of study including basic electrical. [Different mathematical calculation & science -Work, Power & Energy, Algebra, percentage, units, Mass, weight ,density ]
  • 3. Explain the concept in productivity, quality tools, and labour welfare legislation and apply such in day to day work to improve productivity & quality.
  • 4. Explain energy conservation, global warming and pollution and contribute in day to day work by optimally using available resources.
  • 5. Explain personnel finance, entrepreneurship and manage/organize related task in day to day work for personal & societal growth.
  • 6. Plan and organize the work related to the occupation.

SPECIFIC LEARNING OUTCOME

Block – I

  • 1. Knowledge of utensils &equipments and chemical and sanitizing agents used for kitchen tools and equipments.
  • 2. Knowledge of spices and herbs 3. Perform cooking methods with specific utensils and explain effect of heat on foods.
  • 4. Prepare chutney and dips by using appropriate machines and kitchen tools.
  • 5. Prepare Indian breads and Tandoor dishes.
  • 6. Prepare basic Indian gravies such as Tomato, Onion, Cashew and Yoghurt.
  • 7. Prepare dishes with veg. gravy.
  • 8. Prepare rice, pulaos, Veg biryanis and daals by using kitchen tools
  • 9. Prepare Indian sweet dishes such as Burfee, Balushahi, Halwas, Gulabjamun, jalabi, Gujias, phirnee and Rasgulla.
  • 10. Prepare different types of regional foods.

Block – II

  • 11. Prepare and explain stocks, soups and sauces by using kitchen tools.
  • 12. Prepare hor d’ oeuvres, canapés and sandwiches.
  • 13. Prepare and cook vegetables for European cuisine.
  • 14. Prepare farinaceous products as spaghetti & macroni.
  • 15. Prepare different types of Regional foods.
  • 16. Prepare and cook rice, beans & pulses, pasta and pasta sauces.
  • 17. Prepare bakery and confectionery products such as breakfast breads, waffles & pancakes, cookies and basic calligraphy for cake decoration.
  • 18. Prepare snacks, pickles, preserve, chutney, sauces and raitha.
  • 19. Explain food safety standards and food adulteration.

(Optional – Place of European Cuisine)

  • 1. Knowledge of Utensils & equipments and chemical and cleaning agents used for kitchen tools and equipments.
  • 2. Prepare dim-sums by using appropriate machines and tools.
  • 3. Perform cooking methods with specific utensils and explain effect of heat on foods.
  • 4. Prepare rice and noodles by using appropriate machines and tools.
  • 5. Perform the uses of sauces, spices and condiments for finished dishes in Chinese cuisine.

Note: Learning outcomes are reflection of total competencies of a trainee and assessment will be carried out as per assessment criteria.

ON-JOB TRAINING

The competencies/ specific outcomes on completion of On-Job Training are detailed below: -

Block – I (On-the-Job Training) (9 Months)

  • 1. Knowledge of Utensils &equipments and chemical and santizing agents used for kitchen tools and equipments.
  • 2. Knowledge of spices and herbs
  • 3. Perform cooking methods with specific utensils and explain effect of heat on foods.
  • 4. Prepare chutney and dips by using appropriate machines and kitchen tools.
  • 5. Prepare Indian breads and Tandoor dishes.
  • 6. Prepare basic Indian gravies such as Tomato, Onion, Cashew and Yoghurt.
  • 7. Prepare dishes with veg. gravy.
  • 8. Prepare rice, pulaos, Veg biryanis and daals by using kitchen tools
  • 9. Prepare Indian sweet dishes such as Burfee, Balushahi, Halwas, Gulabjamun, jalabi, Gujias, phirnee and Rasgulla.
  • 10. Prepare different types of regional foods.

 Block – II (On-the-Job Training) (12 Months)

  • 11. Prepare and explain stocks, soups and sauces by using kitchen tools.
  • 12. Prepare hor d’ oeuvres, canapés and sandwiches.
  • 13. Prepare and cook vegetables for European cuisine.
  • 14. Prepare farinaceous products as spaghetti & macroni.
  • 15. Prepare different types of Regional foods.
  • 16. Prepare and cook rice, beans & pulses, pasta and pasta sauces.
  • 17. Prepare bakery and confectionery products such as breakfast breads, waffles & pancakes, cookies and basic calligraphy for cake decoration.
  • 18. Prepare snacks, pickles, preserve, chutney, sauces and raitha.
  • 19. Explain food safety standards and food adulteration

(Optional – Place of European Cuisine)

  • 20. Knowledge of Utensils &equipments and chemical and cleaning agents used for kitchen tools and equipments.
  • 21. Prepare dim-sums by using appropriate machines and tools.
  • 22. Perform cooking methods with specific utensils and explain effect of heat on foods.
  • 23. Prepare rice and noodles by using appropriate machines and tools.
  • 24. Perform the uses of sauces, spices and condiments for finished dishes in Chinese cuisine.

Note:

  1. Industry must ensure that above mentioned competencies are achieved by the trainees during their on job training.
  2. In addition to above competencies/ outcomes industry may impart additional training relevant to the specific industry.

Government Industrial Training Institute, Oros, Dist: Sindhudurga

Government Industrial Training Institute, Oros, Dist: Sindhudurga is situated in Sindhudurg Maharashtra. Government Industrial Training Institute, Oros, Dist: Sindhudurga is Industrial Training Institute under NCVT Government Industrial Training Institute, Oros, Dist: Sindhudurga. Location of Government Industrial Training Institute, Oros, Dist: Sindhudurga is At Post - Oros Sindhudurg Maharashtra.

Institute Type: 
Government ITI
Address: 
At Post - Oros
Maharashtra District: 
State: 

Government Industrial Training Institute (SCP), Rahatgaon, Dist: Amravati

Government Industrial Training Institute (SCP), Rahatgaon, Dist: Amravati is situated in Amravati Maharashtra. Government Industrial Training Institute (SCP), Rahatgaon, Dist: Amravati is Industrial Training Institute under NCVT Government Industrial Training Institute (SCP), Rahatgaon, Dist: Amravati. Location of Government Industrial Training Institute (SCP), Rahatgaon, Dist: Amravati is At- Rahatgaon, Amravati. Nagpur Road High Way No-6 Amravati Maharashtra.

Institute Type: 
Government ITI
Address: 
At- Rahatgaon, Amravati. Nagpur Road High Way No-6
Maharashtra District: 
State: 

Shri Saibaba Private Industrial Training Institute, Shirdi. Tal- Rahata, Dist-Ahmednagar Pin-423109

Shri Saibaba Private Industrial Training Institute, Shirdi. Tal- Rahata, Dist-Ahmednagar Pin-423109 is situated in Ahmadnagar Maharashtra. Shri Saibaba Private Industrial Training Institute, Shirdi. Tal- Rahata, Dist-Ahmednagar Pin-423109 is Industrial Training Institute under NCVT Shri Saibaba Private Industrial Training Institute, Shirdi. Tal- Rahata, Dist-Ahmednagar Pin-423109. Location of Shri Saibaba Private Industrial Training Institute, Shirdi. Tal- Rahata, Dist-Ahmednagar Pin-423109 is Shri Saibaba Sansthan’S Shri Saibaba Private Industrial Training Institute, Shirdi. Tal- Rahat Ahmadnagar Maharashtra.

Institute Type: 
Private ITI
Address: 
Shri Saibaba Sansthan’S Shri Saibaba Private Industrial Training Institute, Shirdi. Tal- Rahat
Maharashtra District: 
State: 

Government Basic Training Centre (BTC)

Government Basic Training Centre (BTC) is situated in Kollam Kerala. Government Basic Training Centre (BTC) is Industrial Training Institute under NCVT Government Basic Training Centre (BTC). Location of Government Basic Training Centre (BTC) is Chandanathope Kollam Kerala.

Institute Type: 
Government ITI
Address: 
Chandanathope
State: 
Kerala
Kerala District: 

St. Soldier Institute of Hotal Managament & Catering Technology ITC

St. Soldier Institute of Hotal Managament & Catering Technology ITC is situated in Jalandhar Punjab. St. Soldier Institute of Hotal Managament & Catering Technology ITC is Industrial Training Institute under NCVT St. Soldier Institute of Hotal Managament & Catering Technology ITC. Location of St. Soldier Institute of Hotal Managament & Catering Technology ITC is Behind Rec (NIT) Amertsar By Pass Jalandhar Punjab.

Institute Type: 
Address: 
Behind Rec (NIT) Amertsar By Pass
Punjab District: 
State: 
Punjab

H.H. Private Industrial Training Institute

H.H. Private Industrial Training Institute is situated in Hamirpur Himachal Pradesh. H.H. Private Industrial Training Institute is Industrial Training Institute under NCVT H.H. Private Industrial Training Institute. Location of H.H. Private Industrial Training Institute is Hamirpur Hamirpur Himachal Pradesh.

Institute Type: 
Private ITI
Address: 
Hamirpur
Himachal Pradesh District: 
Hamirpur
State: 
Himachal Pradesh

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