Certificate in Dough Based RTC Business (Noodles)

Description

Course Name: Certificate in Dough Based RTC Business (Noodles)

Course Id: CDBRB/Q1001.
Education Qualification: 10th Pass.

Duration: One Month.

How to Enroll and Get Certified in Your Chosen Course:

Step 1- Select your Course for Certification.

Step 2- Click on Enroll Now.

Step 3- Proceed to Enroll Now.

Step 4- Fill Your Billing Details and Proceed to Pay.

Step 5- You Will be Redirected to Payment Gateway, Pay Course and Exam Fee by Following Options.

Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.

Step 6- After Payment You will get Study Material Login id and Password on your email id.

Step 7- After Completion of  Course Study give Online Examination.

Step 8- After Online Examination you will get Diploma Certificate soft copy(Scan Copy) and Hard Copy(Original With Seal and Sign).

Step 9- After Certification you will receive Prospect Job Opportunities as per your Interest Area.

Online Examination Detail:

Duration- 60 minutes.
No. of Questions- 30. (Multiple Choice Questions).
Maximum Marks- 100, Passing Marks- 40%.
There is no negative marking in this module.

Marking System:
S.No.	No. of Questions			Marks Each Question		Total Marks
1	10			5		50
2	5			4		20
3	5			3		15
4	5			2		10
5	5			1		5
	30					100
How Students will be Graded:
S.No.		Marks	Grade
1		91-100	O (Outstanding)
2		81-90	A+ (Excellent)
3		71-80	A (Very Good)
4		61-70	B (Good)
5		51-60	C (Average)
6		40-50	P (Pass)
7		0-40	F (Fail)

Benefits of Certification:

• Government Authorized Assessment Agency Certification.
• Certificate Valid for Lifetime.
• Lifetime Verification of Certificate.
• Free Job Assistance as per your Interest Area.

Syllabus

Introduction to RTC Noodles Industry: Overview of Ready-to-Cook (RTC) noodles market, Importance of noodles in global food industry, Types of noodles (instant, steamed, stir-fried), Global and Indian market trends, Nutritional value and health aspects of noodles, Key players in the RTC noodles market, Evolution of noodles production techniques, Role of RTC noodles in convenience foods, Opportunities in noodles business, Future scope of RTC noodles production.

Raw Materials for Noodles Production: Overview of ingredients used in noodle making, Types of flour (wheat, rice, corn), Role of starch in noodles, Water quality and its impact on dough, Salt and seasoning in noodle production, Use of preservatives and additives in noodles, Role of egg and other protein sources, Other ingredients (vegetables, flavorings, spices), Selection and sourcing of high-quality ingredients, Importance of ingredient storage and handling.

Dough Preparation and Noodle Making Techniques: Types of dough used in noodles (soft, hard, alkaline), Mixing and kneading methods for dough, Dough conditioning and resting, Role of water absorption in dough consistency, Importance of dough texture for noodles, Use of machines for dough processing, Manual vs machine-based dough preparation, The impact of dough temperature on noodles, Use of alkaline water (lye water) in noodles, Troubleshooting common dough issues.

Noodle Shaping and Cutting Techniques: Methods of noodle shaping (extrusion, rolling, cutting), Types of noodle shapes (flat, round, ribbon, spiral), Mechanical vs manual shaping, Cutting of noodles (shear cutters, rotary cutters), Control of noodle length and thickness, Role of moisture content in shaping, Drying and steaming processes post-shaping, Common issues in shaping and cutting, Storage of shaped noodles before cooking, Quality control measures for shape uniformity.

Noodle Cooking and Steaming Process: Overview of cooking techniques for RTC noodles, Steaming methods (batch steaming, continuous steaming), Cooking time and temperature control, Role of steam in texture and quality, Post-cooking quality checks (firmness, elasticity), Water absorption properties of noodles, Pre-cooking treatments (blanching, frying), Use of preservatives in cooked noodles, Quality control during steaming, Troubleshooting cooking defects.

Noodle Drying and Preservation: Drying techniques for RTC noodles (air drying, oven drying, freeze-drying), Importance of controlled drying for shelf-life, Role of moisture content in preserving noodles, Pre-drying treatments (blanching, steaming), Packaging and sealing for preservation, Role of preservatives in extending shelf life, Environmental factors affecting noodle shelf life, Innovations in noodle preservation, Quality checks during the drying process, Storage conditions for dried noodles.