Description
Course Name: Certificate in Dough Based RTC Business (Noodles)
Course Id: CDBRB/Q1001.
Eligibility: 10th Grade(High School) or Equivalent.
Duration: One Month.
Objective: The objective of this course is to provide learners with the technical skills and entrepreneurial knowledge necessary to produce and commercialize dough-based ready-to-cook (RTC) noodles. The course covers the entire production cycle, including dough formulation, noodle processing, hygiene practices, packaging, compliance, and business development for launching or scaling a noodle-based RTC enterprise.
How to Enroll and Get Certified in Your Chosen Course:
Step 1: Choose the course you wish to get certified in.
Step 2: Click on the “Enroll Now” button.
Step 3: Proceed with the enrollment process.
Step 4: Enter your billing details and continue to course fee payment.
Step 5: You will be redirected to the payment gateway. Pay the course and exam fee using one of the following methods:
Debit/Credit Card, Wallet, Paytm, Net Banking, UPI, or Google Pay.
Step 6: After successful payment, you will receive your study material login ID and password via email within 48 hours of fee payment.
Step 7: Once you complete the course, take the online examination.
Step 8: Upon passing the examination, you will receive:
• A soft copy (scanned) of your certificate via email within 7 days of examination.
• A hard copy (original with official seal and signature) sent to your address within 45 day of declaration of result.
Step 9: After certification, you will be offered job opportunities aligned with your area of interest.
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) | ||||
Key Benefits of Certification- Earning a professional certification not only validates your skills but also enhances your employability. Here are the major benefits you gain:
Practical, Job-Ready Skills – Our certifications are designed to equip you with real-world, hands-on skills that match current industry demands — helping you become employment-ready from day one.
Lifetime Validity – Your certification is valid for a lifetime — no renewals or expirations. It serves as a permanent proof of your skills and training.
Lifetime Certificate Verification – Employers and institutions can verify your certification anytime through a secure and reliable verification system — adding credibility to your qualifications.
Industry-Aligned Certification –All certifications are developed in consultation with industry experts to ensure that what you learn is current, relevant, and aligned with market needs.
Preferred by Employers – Candidates from ISO-certified institutes are often prioritized by recruiters due to their exposure to standardized, high-quality training.
Free Job Assistance Based on Your Career Interests – Receive personalized job assistance and career guidance in your preferred domain, helping you land the right role faster.
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.
Job Opportunities after Certificate in Dough-Based Ready-to-Cook (RTC) Business – Noodles Program
After successful completion of the Certificate in Dough-Based RTC Business (Noodles) program, graduates gain practical knowledge in dough preparation, extrusion/processing, drying, packaging, quality control, and marketing of noodle-based ready-to-cook products. With India’s rapidly growing demand for convenient, affordable, and instant food solutions, this sector offers strong employment and entrepreneurial opportunities.
Top Roles: Noodle Production Operator, Production Supervisor, Quality Control Technician, Packaging Supervisor, R&D Assistant, Food Technologist (RTC Products), Sales & Distribution Executive, RTC Noodle Entrepreneur
Key Skills: Dough processing techniques, noodle manufacturing operations, machinery handling, food safety standards (FSSAI/HACCP), quality testing (taste, texture, moisture), packaging and shelf-life management, production planning, and product marketing.
Salary Range (India):
- Entry-level: ₹1.8–4.5 LPA
- Mid-level: ₹4–8 LPA
- Senior-level: ₹8–20+ LPA
Scope: Opportunities exist in instant noodle companies, FMCG food brands, private label manufacturers, export units, retail chains, and ready-to-cook food startups. Graduates can also establish their own noodle production and packaging units. Income varies based on scale, branding, distribution network, and market demand.
