Description
Course Name: Certificate in Namkeen Processing Technology
Course Id: CNPT/Q1001.
Eligibility: 10th Grade (high school) or Equivalent.
Duration: Two Month.
Objective: The course aims to provide learners with comprehensive knowledge of Namkeen (savory snack) processing and production. It covers raw material selection, cleaning, cutting, frying, roasting, seasoning, and blending techniques to ensure high-quality, safe, and flavorful products.
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 Namkeen and Snack Industry: History and types of Namkeen, Popular varieties of Namkeen in India (e.g., Sev, bhaji, Chavda), Importance of Namkeen in Indian snacks culture, Market potential of Namkeen products.
Raw Materials and Ingredients: Types of raw materials used (flours, spices, pulses, oils, etc.), Selection and quality control of ingredients, Nutritional properties of ingredients, Standardization of ingredients for consistent product quality.
Processing Techniques: Traditional and modern methods of preparation, Techniques like frying, baking, roasting, steaming, and extrusion, Heat transfer methods in production, Control of texture, flavour, and consistency.
Machinery and Equipment: Introduction to machinery used in production (fryers, mixers, extruders, etc.), Machine maintenance and operations, Selection of equipment based on product type and scale of production, Automation in namkeen production.
Packaging and Storage: Packaging materials and their role in maintaining product quality, Methods of packaging to prevent moisture and air exposure, best practices in storage to extend shelf life, Labelling, including nutritional information and expiry dates.
Quality Control and Safety Standards: Hygiene and food safety standards in Namkeen processing, Preventing contamination during processing, Quality control tests for flavor, texture, and shelf-life, Implementation of food safety management systems (e.g., HACCP).
