Certificate in Snacks Processing

Description

Course Name: Certificate in Snacks Processing

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

Duration: 90 Hrs (Equivalent to 3 Months).

How You will Get Diploma Certificate:

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 the Snacks Industry: Indian snacks food market, present scenario of food processing industries in India, future of Indian food industry, challenge: diverging consumer trends, savory snacks market in India, the branded salty snacks market in India, top namkeen brands in India.

Packaging and preservation of Snacks: Factors affecting shelf life of food, spoilage mechanism during storage, functions of food packaging, packaging systems, other packaging materials, metal containers, vacuum, gas and shrink packaging, role of ideal packaging materials, advantages of different packaging materials, identification of different packaging materials.

Quality Control and Food Safety in Snacks Processing: Introduction, objectives, contamination and spoilage, food quality, the food safety challenge, protecting food from contamination, changes in the patterns of food consumption, need for food safety management systems, emerging trends in food safety, need for safety and health in industry.

Raw Material Snacks: Introduction to the food processing industry, sanitation and hygiene, equipment used in processing snack and savoury, sanitization of work area, cleaning processes, production planning, types of raw materials.

Snacks Processing Techniques: Introduction, different sub-sectors under food processing, scope of food processing, principles of food preservation and food processing, minimal processing of fruits and vegetables, food spoilage, important properties of enzymes in fruits and vegetables, maintain processing machineries and tools.

Flavoring and seasoning of Snacks: Introduction, scope and importance, quality assurance mechanism, marketing, classification of spices, manures and fertilizers.