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Rajasthan Skill & Livelihoods Development Corporation

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Rajasthan Skill & Livelihoods Development Corporation Rajasthan Skill & Livelihoods Development Corporation 1. Module Name Craftsman-Ghee Based Sweets 2. Sector Indian Sweets, Snacks and Food 3. Entry Qualification Minimum 5th Pass 4. Minimum Age (in years) 15 5. Duration 114 days/ 684 hrs. 6. Provision of Tool kit No 7. Terminal Competency After completion of the course the trainee will be able to: recall basics of Hygiene along with Hand washing Procedure; recall importance of food safety; recall basic functions of equipments and handle them; recall basics of cooking and assist in cooking; identify and/ or familiarize with Raw Materials; familiarize with food production (eatables) area; perform simple routine operations at sweets production unit; recall and assist in basics of Processing; recall and assist in basics of Packaging & Presentation; handle raw materials and products in a safe and hygienic manner; handle various equipments used in Ghee Sweets Production; identify various raw materials used in ghee based sweets making; prepare Ghee Based Sweets like - Patisa, Gulab Jamun, Soan Papdi, Gujia, Imarti, Motipak, Balushahi; Karachi Halwa, Soan Halwa, Besan Laddu, Atta Laddu, Gound Laddu, Panjeeri Laddu, Shahi Laddu & Motichoor Laddu; undertake waste management and up keep the work place; able to supervise the Assistant Craftsmen; prepare all varieties of Ghee Based Sweets by following hygienic conditions and minimum wastage; check the quality of Ghee Based Sweets; demonstrate the handling capacity of the Product, People & Equipments; resolve any technical problem during production process; innovate new products/ new verities; and calculate cost of all ghee based sweets prepared; Approx. hrs. 8. Registration, Inauguration, introduction and objectives of the course 2 1 9. Course content Practical competencies Approx. Underpinning Knowledge (Theory) Approx. hrs. hrs. GENERAL 30 Importance of food safety. 18 Safety Precautions Importance of safe handling of Observe safe working cutting and grinding equipments; procedures and the necessary diesel/ gas furnaces; steam kettles precautions. etc. Observe safety procedures of Protective clothing and equipments; handling steam; diesel; gas; First aid for burns (steam/ oil/ electrical; cutting and grinding electrical); minor cuts; foreign body equipments. in eye etc. Practice good housekeeping. Basic of Hygiene. Basics of First Aid. Personal hygiene. Hand washing and Sanitation Importance of hand washing and Procedure for hand washing sanitation in ensuring food safety and sanitation. quality along with health of workers Sanitation of equipments and too. workplace (before and after work) Professional ethics 20 Desirable qualities of good human 12 Positive attitude & Learning relationship. etiquettes. Importance of Time & Obedience and communication Communication Skills. skills. APPLICATION 120 Identification of the Layout. 40 PRINCIPLES and PROCESSING Identification of various raw material Basics of Plant Layout & used in sweets making. Working. Steam, Oil, Fryer, Kadhai Basics of Material Handling. Traditional. Basic Method of cooking Understanding of Plant Sanitation. various food items. Understanding of Milk Handling. Basics of Plant Sanitation Milk & Milk Products. during preparation of various Sugar based products. food items. Fruit & Vegetable and their Basics of Hygienic handling of products. raw milk, its products and Plant products - Dry Fruits - Species recommended practices. & Pulses. Basics of Food Ingredients of Knowledge of Food Safety. various eatables. Basic understanding of Food Law. Basics of Food Safety. Tools & Equipment Basics of processing of various food items. PACKAGING 20 Knowledge of Packaging material. 6 Basics of Packaging & Presentation. SHELF LIFE 20 Importance of shelf life of various 12 Basic Concept of shelf life & its sweets. Importance. Quality - General Testing of Raw Material Physically. 2 GENERAL 18 Importance of food safety 9 Safety Precautions Importance of safe handling of cutting Practice in safe working and grinding equipments; diesel/gas procedures and observe the furnaces; steam kettles etc. necessary precautions. Legislations pertaining to food Observe safety procedures Interrelation of 4 Ms (man; material; when handling steam; diesel; methods and machines) in ensuring gas; electrical; cutting and food and workplace safety grinding equipments. Protective clothing and equipments. Maintain good housekeeping Importance of Goods Manufacturing Maintain Goods Manufacturing Practices. Practices as per Hazard First aid for burns (steam/ oil/ Analysis Critical Control Point. electrical); minor cuts; foreign body in eye etc. General Awareness About Country About Seasons About Environment APPLICATION 4 Identification of various raw material 20 PRINCIPLES and PROCESSING used in Ghee Based Sweets making. Handling of Ingredients used in Importance of quality of various raw manufacturing of Ghee Based material used in Ghee Based sweets sweets and processing making. characteristics. Importance of GMP; GHP and HACCP. PRINCIPLES and PROCESSING 160 Source of Raw Material. 18 Preparation of ghee based Ingredients used and general sweets (e.g. Patisa; Gulab specifications related to the quality Jamun; Soan Papdi; Gujia; of raw material for manufacturing Imarti; balushahi; motipak; Ghee Based Sweets. Karachi/ soan halwa; besan/ Importance of Temperatures. atta/ gound/ panjeeri/ shahi/ motichoor laddu etc.). PACKAGING 18 Importance of Packaging. 6 Concept and types of packaging NORMAL (Canning; Thermoformed trays; preformed pouches; injection molded trays etc.) MAP (Modified Atmosphere Packaging) (Nitrogen flushing/ Oxygen scavengers etc.). Practice canning and tray packaging (with or without MAP). 100% portion control while serving & packing Ghee Based sweets. SHELFLIFE 12 Importance of Shelf Life of various 6 Shelf-life of various Ghee ghee based sweets. based Sweets. Handling of Raw material in 24 Benefits of Sweets in human life. 9 order to minimize the wastage. Basics of Microbiogical. 3 Practice of preparation of Importance of Hygiene & Sanitation Ghee Based sweets by Practices. following 100% recipe procedures. Handling of Finished Items in order to minimize the wastage. Hygiene & Sanitation Practices in detail. Practice of calculating cost of 18 To learn all the tasks related to food 12 all ghee based sweets cost i.e. handling of raw material, prepared. recipe procedures, handling of finished items, portion control, Wastage Management etc. Entrepreneurship & Soft Skills and 0 Computer Literacy Module: Entrepreneurship – its necessity and 1 charms of being an entrepreneur. Who is an entrepreneur and 2 characteristics of a successful Entrepreneur? How to identify Business 2 opportunities? Steps for setting up a small scale 1 venture. Institutional support for 2 entrepreneurship (whom to contact for what) Government (Central/ State) 2 Schemes and assistance from Banks/ other financial institutions - Procedures and formalities for getting loan. How to prepare Business plan? 2 Financial literacy-Costing, Pricing, 2 Profitability and Break Even Analysis. Cash management in small 2 enterprises. Accounting and Book Keeping 2 Introduction to Taxation 1 Shop and Establishment Act and its 1 provisions. Creativity, Problem solving & 1 decision making. Common mistakes generally made 1 by entrepreneurs. Interaction with successful 2 entrepreneur and success stories. Communication and Negotiation 1 skills. Interpersonal skills 1 4 How to Deal with customer attitude 1 – Effective selling. Marketing – Basic concepts/ Skills 1 and effective mode of advertising. Introduction to e-commerce. 2 Computer Fundamentals 2 Computer Fundamentals, MS-Office 1 Customize the Desktop & Internet Environment e.g. introduction to Computers Desktop, Start Menu, and Taskbar History of Computers etc. Configuring & Migrating Files, Components of Hardware Peripherals Folders & Settings - Folder Views, Accessibility Settings MS Word 4 Concept of Operating System – 1 Creating, Organizing & Formatting Windows XP, Exploring & Configuring Content the Windows XP Desktop Environment- Collaborating – Merge, Insert, Customize the Desktop, Start Menu, and View, Edit, Track Mode etc. Taskbar etc. Formatting & Managing Documents Configuring & Migrating Files, Folders MS Excel 3 Settings - Folder Views, 1 Creating, Analyzing & Formatting Accessibility Settings Data & Content Features of Windows XP Collaborating - Insert, View, Edit Understanding concepts of Word etc. processing using MS-Word Managing Workbooks Understanding concepts of Electronic MS PowerPoint 3 spreadsheet and various types of Creating & Formatting Content entries in it Collaborating - Track, Edit, Add, Delete Comments, Merge Managing & Delivering Presentations Internet Concepts 4 Understanding concepts of URL 1 Opening websites and Creating and Opening an E-mail downloading data account. Writing, reading and sending Receiving and sending emails emails Searching information on Internet. Approx. Total Practical hours 480 Approx. Total Theory hours 202 Grand Total (2+480+202) 684 10. Tools, Equipments and Material for a batch of 30 trainees S.No. Item Quantity 1 Diesel/PNG Bhatti 3 2 Steam jacketed kettle 1 3 Karahi 3 4 Jhara 3 5 Palta 3 6 Pata 3 7 Belan 3 8 Knives 6 9 Dal grinder 3 10 Sieves 3 11 Patila 3 12 Dry fruit cutter/slicer 3 5 13 Working tables 6 14 Tadu (Musti) 1 15 Teflon 1 16 Electronic weighing balance 1 17 Measuring Jar 3 18 Grinder 3 19 Milk Chiller
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  • Jan 2018 Primary Section
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