Fruits and Vegetables Processing

GOVERNMENT OF INDIA
MINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIP
DIRECTORATE GENERAL OF TRAINING

COMPETENCY BASED CURRICULUM

FRUITS AND VEGETABLES

PROCESSING
(Duration: One Year)

CRAFTSMEN TRAINING SCHEME (CTS)

NSQF LEVEL- 4

SECTOR – FOOD INDUSTRY

Fruits and Vegetables Processing

FRUITS AND VEGETABLES

PROCESSING
(Non-Engineering Trade)

(Revised in 2014)

Version: 1.1

CRAFTSMEN TRAINING SCHEME (CTS)

NSQF LEVEL - 4

Developed By

Ministry of Skill Development and Entrepreneurship

Directorate General of Training
CENTRAL STAFF TRAINING AND RESEARCH INSTITUTE
EN-81, Sector-V, Salt Lake City,
Kolkata – 700 091
Fruits and Vegetables Processing
ACKNOWLEDGEMENT
The DGT sincerely acknowledges contributions of the Industries, State Directorates,
Trade Experts, Domain Experts and all others who contributed in revising the curriculum.
Special acknowledgement is extended by DGT to the following expert members who had
contributed immensely in this curriculum.

List of Expert contributed/ participated for finalizing the course curriculum of Fruit and
Vegetable Processor trade
Name & Designation
S No. Organization Remarks
Sh/Mr/Ms
Members of Sector Mentor council
1. Dr D. C Sexana, Professor & Food Engineering and Tech. Dept, Chairman
HOD
S.L.I.E.T, Longowal, Punjab
2. Dr S. L Shrivastava, Professor India N Institute of Technology, Member
Kharagpur
3. Dr. Vikas Nanda, Associate Food Engineering and Member
Professor Tech. Dept, S.L.I.E.T,
Longowal, Punjab
4. Dr Ashok Kumar, Professor Department of Process and Member
Food Engineering, Punjab
Agriculture University,
Ludhiana, Punjab
5. Dr. D.S. Sogi, Professor Department of Food Science and Member
Technology, Guru Nanak Dev
University, Amritsar, Punjab
6. Dr. Neeraj Kumar, Assistant National institute of food Member
Professor
technology Entrepreneurship &
Management, Kundli, Sonipat,
Haryana
7. Rakesh Kumar, Principal Govt. I.T.I, Hajipur, Bihar Member
8. M.A. Tejani Gits Foods Products Pvt.Ltd, Pune Member
9. Er Parduman singh, Principal Govt. I.T.I, Nabha, Punjab Member
10. Dr P.S Negi, Scientist Central Food Technological, Member
Research Institute, Mysore
11. Rizwana Ansari, T.O. Govt. I.T.I, Chindwara, Member
Madhya Pradesh
Fruits and Vegetables Processing

12. Priti Dwivedi, T.O. Govt. I.T.I, Chindwara, Member

Madhya Pradesh
13. Khurseed Jamal Siddique, T.O. Govt. I.T.I, Chindwara, Member
Madhya Pradesh
14. Sandhya Singh, T.O. Govt. I.T.I, Chindwara, Madhya Member
Pradesh
15. Ranjeeta Sharma, Principal Maharashi Dayanand Institute of Member
Tech. Jabalpur, M.P
Mentor
16. J.P Meena, Director DGET HQ, New Delhi. Mentor
Members of Core Group
17. K.L.Kulli, JDT CSTARI, Kolkata Co-ordinator
18. G.Mohan, ADT NIMI, Chennai. Member
19. Raminder Kumar, V.I. R.V.T.I, Panipat Team Leader
20. Sriya Suman Patro, Lecturer Government Polytechnic, Member
Behrampur, Ganjam, Odisha
Industry Member
21. Gagandeep Gupta, Quality International Fresh Farm Product Member
Assurance Manager India, Ltd, Channo, Sangrur,Punjab
22. Paramdeep Singh Ghuman Moonak Distiller and Bottler pvt Member
ltd, Moonak, Sangrur, Punjab
23. Vijay Singh, G.M. International Mega Food Park, Member
Fazilka,Punjab
24. Ranveer Singh, Sr. I.T.C, Greater Noida, U.P Member
Manufacturer Executive
25. Rohit Verma, G.M. Jupiter multi-fruit processor Plot Member
no 1, phase III, Industrial area
Talliwal, District Una, H.P
Fruits and Vegetables Processing
CONTENTS

S No. Topics Page No.

1. Course Information 1
2. Training System 2-5
3. Job Role 6
4. General Information 7-8
5. NSQF Level Compliance 9
6. Learning Outcome 10-11
7. Learning Outcome with Assessment Criteria 12-17
8. Trade Syllabus 18-22
9. Core Skill – Employability Skill 23-27
10. Annexure I
List of Trade Tools & Equipment 28-33
List of Tools & Equipment for Employability Skill 34
11. Annexure II - Format for Internal Assessment 35
Fruits and Vegetables Processing

1. COURSE INFORMATION

During one year duration of ‘Fruits and Vegetables Processing’ trade; a candidate is
trained on Professional Skill, Professional Knowledge and Employability Skill. In addition to this,
a candidate is entrusted to undertake project work, extracurricular activities and on-the-job
training to build up confidence. The broad components covered under Professional Skill subject
are as below:

The trainee learns to identify the spoilage in fruits and vegetables and state the reason
for the spoilage; prepare and pack perishables for storage and then store under refrigerated
conditions with safety precautions; identify and select fresh fruits and vegetables with the help
of checklist; prepare fruit juices with juice extracting machines with safety precautions and
preserve fruit juices with addition of preservatives and determine the acidity and TSS content.
The learner practices on identification of spices and food additives by visual inspection; learns
to prepare and package fruit beverages such as Squashes, RTS, Nectar, Cordial, Crush and Syrup
by using appropriate machines such as pulper, juice extractor, autoclave, and corking machine
with safety precautions, determine the acidity and TSS content; prepare and preserve Tomato
products by using appropriate machines such as pulper, autoclave, and corking machine with
safety precautions, determine acidity and TSS content; prepare, dry and storage fruits and
vegetables with appropriate methods such as drying, cabinet drying and solar drying with safety
precautions and determine the moisture etc.

Also the trainee is trained to prepare, preserve and store jam, jelly and marmalades by
using appropriate machines such as pulper, autoclave & sealer with safety precautions,
determine acidity and TSS content, pectin test; examine the tetra pack w.r.t to the materials
of construction & dimension and its type; explain and understand the process of wine
preparation and canning process of fruits and vegetables and identify defects by physical
observation & its causes in canned foods and explain food safety standards. The trainee
develops the skill of preparing synthetic vinegar by using appropriate tools and checks the
quality .He/she is able to explain other methods of vinegar production and its types; prepare
preserve (murabba), candy, crystallized and fruit bar by using appropriate
machines/Tools such as solar drier, cabinet drier, weighing balance and refractometer with
safety precautions and determine the TSS contents; also prepare fruits/ vegetables pickles with
oil/ salt/ vinegar/ spices, determine acidity content; check physical quality parameters in frozen
market samples of frozen fruits and vegetables.

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2. TRAINING SYSTEM

2.1 GENERAL

The Directorate General of Training (DGT) under Ministry of Skill Development &
Entrepreneurship offers a range of vocational training courses catering to the need of different
sectors of the economy/ labour market. The vocational training programs are delivered under
the aegis of National Council of Vocational Training (NCVT). Craftsman Training Scheme (CTS)
and Apprenticeship Training Scheme (ATS) are two pioneer programs of NCVT for propagating
vocational training.

Fruits and Vegetables Processing trade under CTS is one of the popular courses
delivered nationwide through a network of ITIs. The course is of one year duration. It mainly
consists of Domain area and Core area. In the Domain area(Trade Theory & Practical) impart
professional skills and knowledge. While the core area (Employability Skill) imparts requisite
core skills, knowledge, and life skills. After passing out the training program, the trainee is
awarded National Trade Certificate (NTC) by NCVT which is recognized worldwide.

Candidates broadly need to demonstrate that they are able to:

 Read and interpret technical parameters/documents, plan and organize work processes,
identify necessary materials and tools;
 Perform tasks with due consideration to safety rules, accident prevention regulations
and environmental protection stipulations;
 Apply professional skill, knowledge & employability skills while performing jobs.
 Document the technical parameters related to the task undertaken.

2.2 CAREER PROGRESSION PATHWAYS

 Can join Apprenticeship programs in different types of industries leading to a National

Apprenticeship certificate (NAC).
 Can join Crafts Instructor Training Scheme (CITS) in the trade for becoming instructor in
ITIs.

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Fruits and Vegetables Processing

2.3 COURSE STRUCTURE

Table below depicts the distribution of training hours across various course elements
during a period of one year: -

Notional Training
S No. Course Element
Hours
1. Professional Skill (Trade Practical) 1380
2. Professional Knowledge (Trade Theory) 276
3. Employability Skills 110
5. Library & Extracurricular activities 74
6. Project Work 160
7. Revision and Examination 80
Total 2080

2.4 ASSESSMENT & CERTIFICATION

The trainee will be tested for his skill, knowledge and attitude during the period of the
course and at the end of the training program as notified by the Government of India (GoI) from
time to time. The employability skills will be tested in the first year itself.

a) The Internal Assessment during the period of training will be done by Formative Assessment
Method by testing for assessment criteria listed against learning outcomes. The training
institute has to maintain an individual trainee portfolio as detailed in assessment guideline. The
marks of internal assessment will be as per the template (Annexure – II).

b) The final assessment will be in the form of summative assessment method. The All India
Trade Test for awarding NTC will be conducted by NCVT as per the guideline of Government of
India. The pattern and marking structure is being notified by Govt. of India from time to time.
The learning outcome and assessment criteria will be the basis for setting question papers for
final assessment. The examiner during final examination will also check the individual
trainee’s profile as detailed in assessment guideline before giving marks for practical
examination.

2.4.1 PASS REGULATION

For the purposes of determining the overall result, weightage of 100% is applied for six months
and one year duration courses and 50% weightage is applied to each examination for two years
courses. The minimum pass percent for Practical is 60% & minimum pass percent for Theory
subjects is 33%.

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Fruits and Vegetables Processing

2.4.2 ASSESSMENT GUIDELINE

Appropriate arrangements should be made to ensure that there will be no artificial

barriers to assessment. The nature of special needs should be taken into account while under
taking the assessment. Due consideration should be given while assessing for teamwork,
avoidance/reduction of scrap/wastage and disposal of scrap/waste as per procedure,
behavioral attitude, sensitivity to the environment and regularity in training. The sensitivity
towards OSHE and self-learning attitude are to be considered while assessing competency.

Assessment will be evidence based comprising the following:

 Job carried out in labs/workshop

 Record book/ daily diary
 Answer sheet of assessment
 Viva-voce
 Progress chart
 Attendance and punctuality
 Assignment
 Project work

Evidences of internal assessments are to be preserved until forthcoming examination

for audit and verification by examining body. The following marking pattern to be adopted
while assessing:
Performance Level Evidence
(a) Weightage in the range of 60%-75% to be allotted during assessment
For performance in this grade, the candidate  Demonstration of good skills and accuracy
should produce work which demonstrates in the field of work/ assignments.
attainment of an acceptable standard of  A fairly good level of neatness and
craftsmanship with occasional guidance, and consistency to accomplish job activities.
due regard for safety procedures and  Occasional support in completing the
practices task/ job.

(b) Weightage in the range of 75%-90% to be allotted during assessment

For this grade, a candidate should produce  Good skill levels and accuracy in the field
work which demonstrates attainment of a of work/ assignments.
reasonable standard of craftsmanship, with  A good level of neatness and consistency
little guidance, and regard for safety to accomplish job activities.
procedures and practices  Little support in completing the task/job.

(c) Weightage in the range of more than 90% to be allotted during assessment

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Fruits and Vegetables Processing

For performance in this grade, the candidate,  High skill levels and accuracy in the field
with minimal or no support in organization of work/ assignments.
and execution and with due regard for safety  A high level of neatness and consistency
procedures and practices, has produced work to accomplish job activities.
which demonstrates attainment of a high  Minimal or no support in completing the
standard of craftsmanship. task/ job.

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Fruits and Vegetables Processing
3. JOB ROLE

Fruit and Vegetable Preservers, other; perform variety of routine tasks in canning and
preserving food, fruits and vegetables not elsewhere classified, and may be designated
according to nature of work performed such as: Peeler Hand peels skin of fruits and vegetables
using hand knife. Grader examines, classifies and separates fruits, vegetables and fish according
to size, quality, colour, condition or species. Washer tends machine that washes raw fruits or
vegetables preparatory to canning, freezing or packing. Feeder Charger feeds machine with
fruits or vegetables by hand for washing, shelling, shredding, cooking and pulping.

Reference NCO-2015:

a) 7514.9900 – Fruits, Vegetables and Related Preservers, Others.

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Fruits and Vegetables Processing
4. GENERAL INFORMATION

Name of the Trade Fruits and Vegetables Processing

NCO - 2015 7514.9900

NSQF Level Level-4

Duration of Craftsmen
One Year
Training
Entry Qualification Passed 10th Class examination with Science and Mathematics
Unit Strength (No. of
24
Student)
Space Norms 96 Sq. m

Power Norms 5 KW

Instructors Qualification for:

(i) Fruits and Vegetables Degree in Food Technology or Post Harvest Management from
Processing Trade recognized university/college with One year experience in relevant
field/ industry.
OR
Diploma in Food Technology or Post Harvest Management from
recognized board with two years experience in relevant
field/industry.
OR
NTC/NAC passed in the trade with three years post qualification
experience in relevant field.

Essential Qualification:
Craft Instructor Certificate in relevant trade under NCVT.

Note:
Out of two Instructors required for the unit of 2(1+1), one must have
Diploma, and other must have NTC/NAC qualifications.
(ii) Employability Skill MBA OR BBA with two-year experience OR Graduate in Sociology/
Social Welfare/ Economics with two-year experience OR Graduate/
Diploma with two-year experience and trained in Employability Skills
from DGT institutes.
AND
Must have studied English/ Communication Skills and Basic
Computer at 12th/ Diploma level and above.
OR
Existing Social Studies Instructors duly trained in Employability
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Skills from DGT institutes.

List of Tools and
As per Annexure – I
Equipment
Distribution of training on hourly basis: (Indicative only)

Total Hrs/ Extracurricular

Trade Practical Trade Theory Employability Skills
Week Activity

40 Hours 30 Hours 6 Hours 2 Hours 2 Hours

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5. NSQF LEVEL COMPLIANCE

NSQF level for ‘Fruits and Vegetables Processing’ trade under CTS: Level 4

As per notification issued by Govt. of India dated- 27.12.2013 on National Skill

Qualification Framework total 10 (Ten) Levels are defined.

Each level of the NSQF is associated with a set of descriptors made up of five outcome
statements, which describe in general terms, the minimum knowledge, skills and attributes that
a learner needs to acquire in order to be certified for that level.
Each level of the NSQF is described by a statement of learning outcomes in five domains,
known as level descriptors. These five domains are:

a. Process
b. Professional knowledge
c. Professional skill
d. Core skill
e. Responsibility

The Broad Learning outcome of ‘Fruits and Vegetables Processing’ trade under CTS
mostly matches with the Level descriptor at Level- 4.

The NSQF level-4 descriptor is given below:

Process Professional
Level Professional Skill Core Skill Responsibility
Required Knowledge
Level 4 Work in Factual Recall and Language to Responsibility
familiar, knowledge demonstrate communicate for own work
predictable, of field of practical skill, written or oral, and learning.
routine, knowledge routine and with required
situation or study repetitive in clarity, skill to
of clear choice narrow range of basic Arithmetic
application, using and algebraic
appropriate rule principles, basic
andtool, using understanding of
quality social political
concepts and natural
environment

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6. LEARNING OUTCOME

Learning outcomes are a reflection of total competencies of a trainee and assessment will
be carried out as per the assessment criteria.

6.1 GENERIC LEARNING OUTCOME

1. Recognize & comply safe working practices, environment regulation and

housekeeping.
2. Work in a team, understand and practice soft skills, technical English to
communicate with required clarity.
3. Understand and explain the concept in productivity, quality tools, and labour welfare
legislation and apply such in day to day work to improve productivity & quality.
4. Explain energy conservation, global warming and pollution and contribute in day to
day work by optimally using available resources.
5. Explain entrepreneurship and manage/ organize related task in day to day work for
personal & societal growth.
6. Understand and apply basic computer working, basic operating system, simulate part
programme using simulation software and uses internet services to get accustomed
& take benefit of IT developments in the industry.

6.2 SPECIFIC LEARNING OUTCOME

7. Identify and select fresh fruits and vegetables with the help of checklist.
8. Identify the spoilage in fruits and vegetables and state the reason for the spoilage.
9. Identify spices and food additives by visual inspection.
10. Prepare and pack perishables for storage and then store under refrigerated
conditions with safety precautions.
11. Prepare fruit juices with juice extracting machines with safety precautions and
preserve fruit juices with addition of preservatives and determine the acidity and TSS
content.
12. Prepare and package fruit beverages such as Squashes, RTS, Nectar, Cordial, Crush
and Syrup by using appropriate machines such as pulper, juice extractor, autoclave,
and corking machine with safety precautions, determine the acidity and TSS content.
13. Prepare and preserve Tomato products by using appropriate machines such as
pulper, autoclave, and corking machine with safety precautions, determine acidity
and TSS content.
14. Prepare, dry and storage fruits and vegetables with appropriate methods such as
drying, cabinet drying and solar drying with safety precautions and determine the
moisture.
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Fruits and Vegetables Processing

15. Prepare, preserve and store jam, jelly and marmalades by using appropriate
machines such as pulper, autoclave & sealer with safety precautions, determine
acidity and TSS content, pectin test.
16. Examine the tetra pack w.r.t to the materials of construction & dimension and its
type.
17. Prepare preserve (murabba), candy, crystallized and fruit bar by using
appropriate machines/Tools such as solar drier, cabinet drier, weighing balance and
refractometer with safety precautions and determine the TSS contents.
18. Prepare synthetic vinegar by using appropriate tools and check the quality and
explain other methods of vinegar production and its types.
19. Explain and understand the process of wine preparation and canning process of fruits
and vegetables and Identify defects by physical observation & its causes in canned
foods and explain food safety standards.
20. Prepare fruits/ vegetables pickles with oil/ salt/ vinegar/ spices, determine acidity
content.
21. Check physical quality parameters in frozen market samples of frozen fruits and
vegetables.

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Fruits and Vegetables Processing

7. LEARNING OUTCOME WITH ASSESSMENT CRITERIA

GENERIC LEARNING OUTCOME

LEARNING OUTCOME ASSESSMENT CRITERIA

1. Recognize & comply safe 1.1 Follow and maintain procedures to achieve a safe working
working practices, environment in line with occupational health and safety
environment regulation regulations and requirements and according to site policy.
and housekeeping. 1.2 Recognize and report all unsafe situations according to site
policy.
1.3 Identify and take necessary precautions on fire and safety
hazards and report according to site policy and procedures.
1.4 Identify, handle and store / dispose off dangerous goods and
substances according to site policy and procedures following
safety regulations and requirements.
1.5 Identify and observe site policies and procedures in regard to
illness or accident.
1.6 Identify safety alarms accurately.
1.7 Report supervisor/ Competent of authority accident or sickness
of any staff and record correctly according to site accident/
injury procedures.
1.8 Identify and observe site evacuation procedures according to
site policy.
1.9 Identify Personal Productive Equipment (PPE) and use the same
as per related working environment.
1.10 Identify basic first aid and use them under different
circumstances.
1.11 Identify different fire extinguisher and use the same as per
requirement.
1.12 Identify environmental pollution & contribute to the avoidance
of instances of environmental pollution.
1.13 Deploy environmental protection legislation & regulations.
1.14 Take opportunities to use energy and materials in an
environmentally friendly manner.
1.15 Avoid waste and dispose waste as per procedure.
1.16 Recognize different components of 5S and apply the same in the
working environment.

2. Work in a team, 2.1 Obtain sources of information and recognize information.

understand and practice 2.2 Use and draw up technical drawings and documents.
soft skills, technical 2.3 Use documents and technical regulations and occupationally
English to communicate related provisions.
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with required clarity. 2.4 Conduct appropriate and target oriented discussions with higher
authority and within the team.
2.5 Present facts and circumstances, possible solutions &use English
special terminology.
2.6 Resolve disputes within the team.
2.7 Conduct written communication.

3. Understand and explain 3.1 Demonstrate elementary first-aids..

the concept in 3.2 Demonstrate use of personal protective dresses.
productivity, quality 3.3 Identify emergency exit route.
tools, and labour
3.4 Demonstrate fire fighting procedure using fire extinguishers.
welfare legislation and
apply such in day to day
work to improve
productivity & quality.

4. Explain energy 4.1 Explain the concept of energy conservation, global warming,
conservation, global pollution and utilize the available resources optimally & remain
warming and pollution sensitive to avoid environment pollution.
and contribute in day to 4.2 Explain standard procedure for disposal of waste.
day work by optimally
using available
resources.

5. Explain 5.1 Explain the term entrepreneurship.

entrepreneurship and
5.2 Explain role of various schemes and institutes for self-employment i.e.
manage/ organize DIC, SIDA, SISI, NSIC, SIDO, Idea for financing/ non-financing support
related task in day to agencies to familiarize with the policies/ programmes, procedure &
day work for personal & the available scheme.
societal growth.

6. Understand and apply 6.1 Explain the basic hardware of personal computer.
basic computer working, 6.2 Use common application software viz., word, excel, power point
basic operating system, etc., in day to day work.
simulate part 6.3 Awareness about useful internet websites, search relevant
programme using information pertaining to the assigned tasks.
simulation software and
uses internet services to
get accustomed & take
benefit of IT
developments in the
industry.

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SPECIFIC LEARNING OUTCOME

LEARNING OUTCOME ASSESSMENT CRITERIA

7. Identify the spoilage in 7.1 Observe the spoiled fruits and vegetables and its products.
fruits and vegetables 7.2 Identify and record the cause of spoilage.
and state the reason for 7.3 State general principle and methods of food preservations.
the spoilage.

8. Identify and select fresh 8.1 Identify fruits and vegetables.

fruits and vegetables 8.2 Prepare selection criteria check list for fruits and vegetables.
with the help of 8.3 Select fresh fruits and vegetables
checklist.

9. Identify spices and food 9.1 Identify spices.

additives by visual 9.2 Identify food additives.
inspection.

10. Prepare and pack 10.1 Prepare fruits/vegetables for Refrigeration

perishables for storage 10.2 Fill and seal the fruits/vegetables into packaging material.
and then store under 10.3 Store under refrigerated condition.
refrigerated conditions
with safety precautions.

11. Prepare fruit juices with 11.1 Maintain the perfect hygiene standard.
juice extracting machines 11.2 Select perfect fruits.
with safety precautions 11.3 Prepare fruits for juice.
and preserve fruit juices 11.4 Wash fruits.
with addition of 11.5 Prepare fruits juice.
preservatives and 11.6 Measure juice.
determine the acidity 11.7 Determine TSS content.
and TSS content. 11.8 Determine acidity.
11.9 Perform calculation.
11.10 Fill the preserved fruit juices in sterilized bottles.
11.11 Cork and crown the bottles.
11.12 Sterilize the bottles.
11.13 Label the bottles.
11.14 Maintain safety.

12. Prepare and package 12.1 Maintain perfect hygiene standard.

fruit beverages such as 12.2 Select perfect fruits.
Squashes, RTS, Nectar, 12.3 Prepare fruits for juice extraction.
Cordial, Crush and Syrup 12.4 Prepare fruit juice.
by using appropriate 12.5 Measure fresh fruit juice.
12.6 Determine TSS content.
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Fruits and Vegetables Processing

machines such as pulper, 12.7 Determine Acidity.

juice extractor, 12.8 Perform calculations for Squashes, RTS, Nectar, Cordial, Crush
autoclave, and corking and Syrup preparation and mixing of ingredients.
machine with safety 12.9 Fill beverage into sterilized bottles.
precautions, determine 12.10 Cork and crown the bottles.
the acidity and TSS 12.11 Label the bottle.
content. 12.12 Maintain safety.

13. Prepare and preserve 13.1 Maintain perfect hygiene standard.

Tomato products by 13.2 Prepare tomatoes.
using appropriate 13.3 Prepare tomato juice/ tomato puree/tomato paste/ tomato
machines such as pulper, sauce/tomato ketchup/tomato chutney/tomato soup.
autoclave, and corking 13.4 Preserve and store tomato juice/ tomato puree/ tomato
machine with safety paste / tomato sauce / tomato ketchup / tomato chutney/
precautions, determine tomato soup.
acidity and TSS content. 13.5 Determine TSS.
13.6 Determine acidity.
13.7 Maintain safety

14. Prepare, dry and storage 14.1 Maintain perfect hygiene standard.
fruits and vegetables 14.2 Select fruits/vegetables for drying.
with appropriate 14.3 Prepare fruits/vegetables for drying.
methods such as drying, 14.4 Dry the fruits/vegetables by sun drying/ cabinet drying /solar
cabinet drying and solar drying.
drying with safety 14.5 Determine the moisture content.
precautions and 14.6 Pack and store.
determine the moisture. 14.7 Maintain safety.

15. Prepare, preserve and 15.1 Maintain perfect hygiene standard.

store jam, jelly and 15.2 Select fruits.
marmalades by using 15.3 Prepare fruit.
appropriate machines 15.4 Prepare fruit juice for fruit jelly.
such as pulper, autoclave 15.5 Pectin test of fruit juice.
& sealer with safety 15.6 Prepare jam/jelly/marmalades.
precautions, determine 15.7 Determine the end point for jam/jelly/marmalades.
acidity and TSS content, 15.8 Identify the consistency for jam /jelly /marmalades.
pectin test.

16. Examine the tetra pack 16.1 Identify the material used in tetra pack layers.
w.r.t to the materials of 16.2 Check the weight of various types of tetra pack.
construction & 16.3 Measure the thickness of tetra pack.
dimension and its type. 16.4 Check the dimension of tetra pack.
16.5 Identify the types of tetra pack.
16.6 Maintain safety.
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17. Explain and understand 17.1 Express the understanding of the defects such as pin holes,
the process of wine color defects, swell defects, coating defect, can-end-defect,
preparation and canning handling defects and seam defects in cans.
process of fruits and 17.2 Explain process of canning, wine preparation, causes of
vegetables and Identify defects in canned foods.
defects by physical
observation & its causes 17.3 State the food safety standards.
in canned foods and
explain food safety
standards.

18. Prepare synthetic 18.1 Maintain perfect hygiene standard.

vinegar by using 18.2 Prepare synthetic vinegar.
appropriate tools and 18.3 Test and adjust pH and titrable Acidity of vinegar.
check the quality and 18.4 Bottle the synthetic vinegar.
explain other methods of 18.5 Maintain safety.
vinegar production and
its types.

19. Prepare preserve 19.1 Maintain perfect hygiene standard.

(murabba), candy, 19.2 Select fruits/vegetables.
crystallized and fruit 19.3 Prepare fruit/vegetables.
bar by using 19.4 Prepare syrup.
appropriate machines/ 19.5 Test and adjust TSS content of syrup.
Tools such as solar drier, 19.6 Dry fruits/vegetables for candy.
cabinet drier, weighing 19.7 Crystallized.
balance and 19.8 Pack and store.
refractometer with 19.9 Maintain safety.
safety precautions and
determine the TSS
contents.

20. Prepare fruits/ 20.1 Maintain perfect hygiene standard.

vegetables pickles with 20.2 Select fruits/vegetables.
oil/ salt/ vinegar/ spices, 20.3 Wash fruits/vegetables.
determine acidity 20.4 Prepare fruit/vegetables.
content. 20.5 Prepare spices for pickle.
20.6 Prepare pickles with oil/salt/vinegar.
20.7 Test titrable Acidity in pickle.
20.8 Pack and store.
20.9 Maintain safety.

21. Check physical quality 21.1 State blanching and freezing of fruits/ vegetables.

16
Fruits and Vegetables Processing

parameters in frozen 21.2 Check the physical parameter of market sample of frozen
market samples of fruits/vegetables and enter data in record sheet.
frozen fruits and 21.3 Prepare solution for blanching test.
vegetables. 21.4 Check per oxidase activity in frozen vegetable market sample.

17
Fruits and Vegetables Processing
8. SYLLABUS

SYLLABUS – FRUITS AND VEGETABLES PROCESSING

Duration: One Year
Professional Skills
Week Reference Learning Professional Knowledge
(Trade Practical)
No. Outcome (Trade Theory)
With Indicative Hours
1-3 Identify the spoilage 1. Spoilage of fruits and Introduction - Definition and
in fruits and vegetables. (45 hrs) scope of preservation. History and
vegetables and state 2. Industrial visit in fruits and development of food preservation
the reason for the
vegetables processing industry. industry with special reference to
spoilage.
(45 hrs) India. Different types of spoilages
in fresh fruits and vegetables.
General principles and methods of
food preservation.
4-5 Identify and select 3. Identifications of Fruits and Definition of Fruits and
fresh fruits and vegetables. (60 hrs) vegetables, Difference in between
vegetables with the fruits and vegetable, Fruits and
help of checklist.
vegetables as available in different
parts of the country, their
preservation, season of maturity.
Constituents of food, importance
of fruits & Vegetables in the diet.
6-7 Identify spices and 4. Identification of spices and food Selection of raw materials
food additives by additives used in fruits and including fruits and vegetables for
visual inspection. vegetable processing. (60 hrs) Preparation of various products.
Spices and other constituents,
their properties, condiments and
other additives and ingredients
and their flavouring and
preservative properties.
8-9 Prepare and pack 5. Study of common food Study of various equipments:
perishables for processing equipments such as usage, care/maintenance and
storage and then pulper, sealers, juice extracting precautions.
store under
machines, autoclaves, corking
refrigerated
conditions with safety machines etc. (60 hrs)
precautions.

18
Fruits and Vegetables Processing

10-11. -do- 6. Refrigeration and other Storage of fresh fruits and

methods for storing vegetable. Methods and
perishables. (60 hrs) containers used in fresh fruits and
vegetable preservation.
12-13 Prepare fruit juices 7. Preparation of Fruit Juice. Technology of extraction of juices
with juice extracting (30 hrs) from different types of fruits.
machines with safety 8. Preservation of fruits juices Definition of Preservatives-types
precautions and
with addition of preservative. of preservatives commonly used in
preserve fruit juices
with addition of (30 hrs) food industry limits of usage of
preservatives and preservatives.
determine the acidity
and TSS content.

14-15 Prepare and package 9. Preparation of common fruit Fruit beverages: Squashes, syrups,
fruit beverages such beverages. (30 hrs) nectars, RTS, crushes, cordial etc.
as Squashes, RTS, 10. Determination of Acids in fruits
Nectar, Cordial, Crush and vegetable products.
and Syrup by using (30 hrs)
appropriate machines
such as pulper, juice
extractor, autoclave,
and corking machine
with safety
precautions,
determine the acidity
and TSS content.
16-17 Prepare and preserve 11. Preparation of tomato juices, Tomato products: Technology of
Tomato products by puree, sauces, ketchups, soup, manufacture of tomato products.
using appropriate paste, chutney etc. (60 hrs)
machines such as
pulper, autoclave, and
corking machine with
safety precautions,
determine acidity and
TSS content.

18-19 Prepare, dry and 12. Various methods of drying: sun Sun drying & dehydration and its
storage fruits and drying, cabinet drying and solar merits and demerits. Principals
vegetables with drying. (60 hrs) involved preservation by drying
appropriate methods method. Treatment prior to

19
Fruits and Vegetables Processing

such as drying, drying.

cabinet drying and
solar drying with
safety precautions
and determine the
moisture.
20-21 Prepare, preserve and 13. Preparation of Jam, jelly and Jams, nellies and marmalades:
store jam, jelly and marmalades. (60 hrs) selection, preparation, production
marmalades by using and preservation. Difference in
appropriate machines
between jam and jelly.
such as pulper,
autoclave & sealer
with safety
precautions,
determine acidity
and TSS content,
pectin test.

22-23 Examine the tetra 14. Practical demonstration of Study of various types of
pack w.r.t to the sealing pouching machine. containers like Glass, Tin-merits
materials of (30 hrs) and demerits of each-scope for
construction &
15. Examination of the tetra pack. new types of containers/
dimension and its
type. (30 hrs) packaging materials, such as
plastic pouches, tetra pack, PET
bottle and cartons. Understanding
the label its importance, and
labeling requirements.
24-25 Industrial Training: Fruits and vegetables processing industry

26 Revision
27-31 Explain and 16. Preparation of wine. (150 hrs) Fermented beverages-wines.
understand the
process of wine
preparation and
canning process of
fruits and vegetables
and Identify defects
by physical
observation & its
causes in canned
foods and explain
food safety standards.
20
Fruits and Vegetables Processing

32-33 Prepare synthetic 17. Preparation of synthetic Different type of vinegar, methods
vinegar by using vinegars. (60 hrs) of Vinegar Production.
appropriate tools and
check the quality and
explain other methods
of vinegar production
and its types.

34-36 Prepare preserve 18. Preparation of preserves, Definition of preserves, candied

(murabba), candy, candies, crystallized and glazed fruits, glazed fruits, crystallized
crystallized and fruit and fruit bars. (90 hrs) fruits- methods of preparation of
bar by using
these.
appropriate
machines/Tools such
as solar drier, cabinet
drier, weighing
balance and
refractometer with
safety precautions
and determine the
TSS contents.
37-40 -do- 19. Demonstration of Canning Canning and bottling- Canning of
process in fruits and vegetables fruits and vegetables- principles,
canning industry. Visit to procedure and steps involved-
canning industry. (90 hrs) care in handling of common
available fruits and vegetables in
the region.
41-42 -do- 20. Identification of defective cans, Scheme and layout of canning
Precautions while consuming industry. Study about the various
the canned foods. (60 hrs) defects in canned products,
lacquers.
43-44 -do- 21. Freezing demonstration on Study of Frozen Fruits and
market sample of frozen fruits Vegetables, Blanching and
and vegetables. (60 hrs) Freezing.
45-47 Prepare fruits/ 22. Preparations of different types Pickles, chutneys and sauces,
vegetables pickles of pickles from fruits and Different types of pickles.
with oil/ salt/ vinegar/ vegetables. (90 hrs) Methods of preparation curing
spices, determine
techniques, defects and remedies.
acidity content.
48-49 Check physical quality 23. Examination of processed Study of Food safety Standards:
parameters in frozen products. (20 hrs) HACCP, ISO 22000, GMP, and
market samples of 24. Cleaning and maintenance of FSSAI. Importance of personal

21
Fruits and Vegetables Processing

frozen fruits and the equipments. (25 hrs) Hygiene, Cleaning & Sanitary
vegetables. 25. Detection of benzoic acid, standards in Fruits and
sulphur dioxide and KMS in Vegetable preservation. Good
fruits and vegetable products. Handling Processes (GHP),
(15 hrs) Traceability aspects of processed
product.
50-51 Industrial training in canning industry
52 Revision/Examination

22
Fruits and Vegetables Processing
8. SYLLABUS - CORE SKILLS

CORE SKILL – EMPLOYABILITY SKILL

Duration: 110 Hours
Duration : 20 hrs
1. English Literacy
Marks : 09
Pronunciation Accentuation (mode of pronunciation) on simple words,
Diction (use of word and speech)

Functional Grammar Transformation of sentences, Voice change, Change of tense,

Spellings.

Reading Reading and understanding simple sentences about self, work and
environment

Writing Construction of simple sentences

Writing simple English

Speaking/ Spoken Speaking with preparation on self, on family, on friends/ classmates,

English on known people, picture reading, gain confidence through role-
playing and discussions on current happening, job description, asking
about someone's job, habitual actions.
Cardinal (fundamental) numbers, ordinal numbers.
Taking messages, passing on messages and filling in message forms,
Greeting and introductions, office hospitality, Resumes or curriculum
vita essential parts, letters of application reference to previous
communication.

Duration : 20 hrs
2. IT Literacy
Marks : 09
Basics of Computer Introduction, Computer and its applications, Hardware and
peripherals, Switching on-Starting and shutting down of the
computer.

Computer Operating Basics of Operating System, WINDOWS, The user interface of

System Windows OS, Create, Copy, Move and delete Files and Folders, Use
of External memory like pen drive, CD, DVD etc. Use of Common
applications.

Word Processing and Basic operating of Word Processing, Creating, Opening and Closing
Worksheet Documents, Use of shortcuts, Creating and Editing of Text,
Formatting the Text, Insertion &Creation of Tables. Printing
document. Basics of Excel worksheet, understanding basic
23
Fruits and Vegetables Processing

commands, creating simple worksheets, understanding sample

worksheets, use of simple formulas and functions, Printing of simple
excel sheets.

Computer Networking Basic of Computer Networks (using real life examples), Definitions of
and Internet Local Area Network (LAN), Wide Area Network (WAN), Internet,
Concept of Internet (Network of Networks),
Meaning of World Wide Web (WWW), Web Browser, WebsSite, Web
page and Search Engines. Accessing the Internet using Web Browser,
Downloading and Printing Web Pages, Opening an email account and
use of email. Social media sites and its implication.
Information Security and antivirus tools, Do's and Don'ts in
Information Security, Awareness of IT - ACT, types of cyber crimes.

Duration : 15 hrs
3. Communication Skills
Marks : 07
Introduction to Communication and its importance
Communication Skills Principles of effective communication
Types of communication - verbal, non-verbal, written, email, talking
on phone.
Non-verbal communication -characteristics, components-Para-
language
Body language
Barriers to communication and dealing with barriers.
Handling nervousness/ discomfort.

Listening Skills Listening-hearing and listening, effective listening, barriers to

effective listening, guidelines for effective listening.
Triple- A Listening - Attitude, Attention & Adjustment.
Active listening skills.

Motivational Training Characteristics essential to achieving success.

The power of positive attitude.
Self awareness
Importance of commitment
Ethics and values
Ways to motivate oneself
Personal goal setting and employability planning.

Facing Interviews Manners, etiquettes, dress code for an interview

Do's &don'ts for an interview

24
Fruits and Vegetables Processing

Behavioral Skills Problem solving

Confidence building
Attitude

Duration : 15 hrs
4. Entrepreneurship Skills
Marks : 06
Concept of Entrepreneur - Entrepreneurship - Enterprises: Conceptual issue
Entrepreneurship Entrepreneurship vs. management, Entrepreneurial motivation.
Performance &record, Role &function of entrepreneurs in relation to
the enterprise & relation to the economy, Source of business ideas,
Entrepreneurial opportunities, The process of setting up a business.

Project Preparation & Qualities of a good entrepreneur, SWOT and risk analysis. Concept
Marketing Analysis &Application of PLC, Sales &Distribution management. Difference
between small scale &large scale business, Market survey, Method
of marketing, Publicity and advertisement, Marketing mix.
Institution’s Support Preparation of project. Role of various schemes and institutes for
self-employment i.e. DIC, SIDA, SISI, NSIC, SIDO, Idea for financing/
non-financing support agencies to familiarize with the policies /
programmes, procedure & the available scheme.

Investment Project formation, Feasibility, Legal formalities i.e., Shop act,

Procurement Estimation &costing, Investment procedure - Loan procurement -
Banking processes.

Duration : 10 hrs
5. Productivity
Marks : 05
Benefits Personal/ Workman - Incentive, Production linked Bonus,
Improvement in living standard.

Affecting Factors Skills, Working aids, Automation, Environment, Motivation - How it

improves or slows down productivity.

Comparison with Comparative productivity in developed countries (viz. Germany,

Developed Countries Japan and Australia) in select industries, e.g. Manufacturing, Steel,
Mining, Construction etc. Living standards of those countries, wages.

Personal Finance Banking processes, Handling ATM, KYC registration, safe cash
Management handling, Personal risk and insurance.

Duration : 15 hrs
6. Occupational Safety, Health and Environment Education
Marks : 06
Safety & Health Introduction to occupational safety and health
Importance of safety and health at workplace.
25
Fruits and Vegetables Processing

Occupational Hazards Basic hazards, chemical hazards, vibroacoustic hazards, mechanical

hazards, electrical hazards, thermal hazards. occupational health,
occupational hygiene, occupational diseases/ disorders & its
prevention.

Accident &Safety Basic principles for protective equipment.

Accident prevention techniques - control of accidents and safety
measures.

First Aid Care of injured &sick at the workplaces, First-aid &transportation of

sick person.
Basic Provisions Idea of basic provision legislation of India.
Safety, health, welfare under legislative of India.

Ecosystem Introduction to environment. Relationship between society and

environment, ecosystem and factors causing imbalance.

Pollution Pollution and pollutants including liquid, gaseous, solid and

hazardous waste.

Energy Conservation Conservation of energy, re-use and recycle.

Global Warming Global warming, climate change and ozone layer depletion.
Ground Water Hydrological cycle, ground and surface water, Conservation and
harvesting of water.

Environment Right attitude towards environment, Maintenance of in-house

environment.
Duration : 05 hrs
7. Labour Welfare Legislation
Marks : 03
Welfare Acts Benefits guaranteed under various acts- Factories Act,
Apprenticeship Act, Employees State Insurance Act (ESI), Payment
Wages Act, Employees Provident Fund Act, The Workmen's
Compensation Act.

Duration : 10 hrs
8. Quality Tools
Marks : 05
Quality Consciousness Meaning of quality, Quality characteristic.

Quality Circles Definition, Advantage of small group activity, objectives of quality

circle, Roles and function of quality circles in organization, Operation
of quality circle. Approaches to starting quality circles, Steps for
continuation quality circles.
Quality Management Idea of ISO 9000 and BIS systems and its importance in maintaining
26
Fruits and Vegetables Processing

System qualities.
House Keeping Purpose of housekeeping, Practice of good housekeeping.
Quality Tools Basic quality tools with a few examples.

27
Fruits and Vegetables Processing
ANNEXURE-I

LIST OF TOOLS & EQUIPMENT

FRUITS AND VEGETABLES PROCESSING
(For batch of 24 candidates))
S No. Name of the Tools and Equipment Specification Quantity

A : Equipment, Machine & Tools

1. Vacuum Gauge 01 no.
2. Pressure Gauge 01 no.
3. Seam Checking gauge or screw gauge 01 no.
Refractometers (Pocket) 0-32,28-62,58-920 Brix Sugar 02 nos.
4.
Scale
5. Brinometer (Salinometer) 02 nos.
Hydrometers of different ranges 0-30, 30-60, 60-90, 01 no.
6.
Brixhydrometer
7. PH Meter (Digital) 01 no.
8. Fruit Trays 08 nos.
9. Stainless steel mugs 08 nos.
10. Stainless steel bowls 08 nos.
11. Thermometer (Digital) 06 nos.
12. Pressure Cooker 02 nos.
13. Sandashi (Tongs) 01 no.
14. Perforated spoons S.S.12"Length 4 " dia 06 nos.
15. Coring knives 06 nos.
16. Pitting knives 06 nos.
17. Cutting knives 06 nos.
18. Juice Extractor (Screw type) 1 HP motor 01 no.
Lime Juice Extractor & orange juice 01 no.
19.
halving & Burring
Crown corking machine hand operated 01 no.
20.
one.
21. Pilfer proof capping machine 01 no.
22. Weighing balance (digital)' 03 nos.
23. Stainless steel knives 6 pcs + 16 pcs
24. Spoons of assorted size 16 pcs.
25. Stainless steel degdhes 6 pcs.
Can and cork Remover As per
26.
Requirement
27. Jell meters 6 nos.
28. Cabinet dryer (electrical) 01 no.
29. Stainless steel trays of assorted size 16 nos.
28
Fruits and Vegetables Processing

Stainless steel buckets or stainless 06 nos.

30.
buckets
31. Gas burner with cylinder. 06 nos.
32. Electric Mixer 2 nos.
33. Spoons, Wooden Ladle 16 nos.
34. Masons Jars for 1 gross bottle 01 no.
35. Water Tank with tap 4'x4'z3' 01 no.
36. Refrigerator double door 200 litre 01 no.
37. Auto claves 20 lit cap 02 nos.
38. S.S.Vessels with lids 20 lit cap. 10 nos.
39. S.S. Vessels with lids 6 lit cap. 06 nos.
40. S.S.Vessels with lids 10 lit cap. 06 nos.
41. Hand Washing basin with tripod stands 03 nos.
Micrometer Seam Checking guage' 01 no.
42.
0.001 LC
Oven (drying) (0-250 C) digital Display, 01 no.
with auto temperature controller,
43.
suitable insulated, fans, Heating
elements.
Pulper Electric 1/4 Tonne capacity per 8 01 no.
hrs with 1 HP
44.
Motor and two S.S: Seines (1/16 mesh.
1/32 mesh)
45. Bottle Stand for 1 gross bottle 01 no.
Distilled water Assembly/water purifier 01 no.
with pre filter, activates charcoal / resin
46.
unit and UV exposure units. Complete
with water supply tank and piping.
Fruit mill junior model,0.5 ton/hr with 01 no.
47.
1 hp motor
48. Stainless Steel Pricker 06 nos.
Solar dryer (cabinet type) complete 01 no.
49.
with solar box. Size app 6'*3'
50. Steel scale 12" Standard steel 04 nos.
51. Lemon Squeezer 06 nos.
52. Volume Measuring Stick 04 nos.
Vacuum pan Capacity 500 litre 01 no.
evaporation/ Driven by
motor reduction gear box/
inside vessel made up of thick
53.
stainless steel plate/ outer
jacket is of SS/ with mail hole
and sight glasses on 2 sides/
Stirrer is made of Teflon
29
Fruits and Vegetables Processing

blades. Fitted with an outer

at the bottom and a
condensate receiving vessels.
Deep Fridge Temperature up to - 40 C, 01 no.
54.
auto temp controller
Mechanical peeler/ Batch type for fruit 01 no.
55.
and vegetable peeling.
Steam jacket kettle 50 litre double
jacketed with indenting lever, steam
56.
inlet and outlet with steel trolley and
accessories to be fitted with boiler.
Baby Boiler/Diesel fuel/capacity of 01 no.
57. boiler as per capacity of steam jacket
kettle.
Exhausting box Straight line exhaust box has
an exhaust tunnel 3048 mm
58. long and overall length is
3962 mm. Made of strong
structural iron frame.
Lidding machine for lidding of 01 no.
59.
can/bottles
Sulphuring chamber 5 kg Capacity made 01 no.
60. up of wooden, place for burning
sulphur and exhaust.
Vaccum Bottle filling machine capacity 01 no.
61.
5kg/hrs, made up of stainless steel.
Bottle washer With V2 HP motor, single 01 no.
phase, two heads for brushes,
62.
water spray unit of 10-12
bottles.
63. Sealer for sealing of jars. 01 no.
Shredder for slicing of 01 no.
64. fruit and vegetable
capacity 5kg/hrs.
Sugar coating pan of stainless steel, 01 no.
65.
revolving type with speed controller.
Improved stove made up of MS with 01 no.
66. proper safety measures , with gas
cylinders
Pickle mixer, Rotatory type and contact 01 no.
67.
part of stainless steel.
Heat Sealing Machine Hand/Pedal 01 no.
68.
Operated
69. Stainless Steel Strainer/Sieve 06 nos.
70. Vernier Calliper 15cm 0.01 mm LC 04 nos.
71. Desicator 03 nos.
30
Fruits and Vegetables Processing

72. Microscope 02 nos.

73. Microwave oven 01 no.
74. Fermenter 02 nos.
75. Moisture box Aluminium, 100gm capacity. 02 nos.
Liquid filling machine For filling liquid in bottles, 01 no.
76. 200ml, 500ml, 1000ml.
Manually operated
77. Continuous water supply As required
Computer/laptop for Faculty with 01 no.
78. Internet Connection with, colour Printer
and photo copy Scanner
79. LED multimedia Projector 01 no.
80. UPS 650 VA 02 nos.
81. A.C for Theory room As required
B. CONSUMABLES TOOLS & ITEMS
82. Beaker 50, 100, 250 ml, 500 ml 12 nos.
Conical flask 50, 100, 250 ml, 500 ml 12 nos.
83.
Measuring cylinder 100mI,250ml, 200 ml, 500ml, 12 nos.
84.
Measuring flask of assorted sizes 12 nos.
85.
Burrete of assorted sizes with Burrete 12 nos.
86.
stands
Pipettes of assorted sizes 12 nos.
87.
88. Thermometer Digital 10°c to 110°C 16 Pcs
Rubber Gloves 12 pair for
89.
each trainee
Aprons 01 for each
90.
trainee
91. Jelly Filter bags 04 Pcs
92. Glass Funnels of assorted sizes 12 nos.
93. Funnels 500m1. & 100m1. separating 12 nos.
94. Test Tube With Test tube stand 25 nos.
95. Glass rod 10 nos.
96. Gas lighter 06 nos.
97. Ph meter Rod 02 nos.
98. Petri dish with cover 16 nos.
99. Glass slides 16 pcs
100. Refilling of gas cylinder for lab As required
101. Air tight glass container of different size As required
C. CONSUMABLES ITEMS & CHEMICALS

31
Fruits and Vegetables Processing

102. Photo Copy Paper A4 As required

103. Scale As required
104. Correcting Fluid pen As required
105. Dusting Cloth As required
106. Pen As required
107. Temporary marker As required
108. Stapler (Small & Big) As required
109. Puncher As required
110. Fevi stick As required
111. Stapler Pin As required
112. Ruled Register As required
113. File Folder As required
114. Vim Liquid As required
115. Dettol Hand wash As required
116. Scotch Bright As required
117. Colin As required
118. Aluminium Foils As required
119. Duster As required
120. Juna As required
121. Seasonal Fruits and Vegetables As required
122. Salt As required
123. Sugar As required
124. red chilly As required
125. black pepper As required
126. Dalchini As required
127. large elaychi As required
128. Jeera As required
129. Saunf As required
130. Laung As required
131. Vinegar As required
132. Butter As required
133. Hing As required
134. Methi As required
135. mustard oil As required
136. Glucose As required
137. food grade color As required
138. food grade flavour As required
139. Sodium Benzoate As required
140. Potassium met bisulphide As required
141. citric acid As required
142. Glacial Acetic acid As required
Other Chemicals/Raw material Require As required
143.
for Practical's

32
Fruits and Vegetables Processing

144. Tissue paper roll As required

D: Furniture
Class Room
145. Instructor Chair & Table with Glass 01 no.
146. Magnetic White Board 01 no.
147. Display Board 01 no.
Table for computer/printer/scanner 01 Set
148.
with chair
149. Dual Desk *12 nos.
Workshop / Lab
Working table with 6-3x21/2 Aluminium 05 no
150.
tops
151. Stools *24 no
152. Laboratory Table with rack and sinks 8'*2'-6"-6" 04 no
153. Racks for keeping books (glass panel)etc 01 sets
154. Trainee Locker with space for 20 01 no
155. Storage Rack for Chemicals 01 no
156. Cup Board (large) 04 no
157. First Aid Box 01 no
158. Fire Extinguisher As per required
159. Goodrej Almirha 02 no
Wooden Show Case For keeping & 02 no
160.
Display sample
161. White Board 01 no

Note:
1. Quantity marked with * has been increased as per the batch size.
2. Internet facility is desired to be provided in the class room.

33
Fruits and Vegetables Processing

Tools & Equipment for Employability Skills

S No. Name of the Equipment Quantity

1. Computer (PC) with latest configurations and Internet connection with *12 nos.
standard operating system and standard word processor and
worksheet software.
2. UPS - 500VA *12 nos.
3. Scanner cum Printer 01 no.
4. Computer Tables *12 nos.
5. Computer Chairs *24 nos.
6. LCD Projector 01 no.
7. White Board 1200mm x 900mm 01 no.

Note: Above Tools & Equipment not required, if Computer LAB is available in the institute.

34
Fruits and Vegetables Processing

ANNEXURE-II

FORMAT FOR INTERNAL ASSESSMENT

Name & Address of the Assessor: Year of Enrollment:

Name & Address of ITI (Govt./Pvt.): Date of Assessment:

Name & Address of the Industry: Assessment location: Industry / ITI

Trade Name: Examination: Duration of the Trade/course:

Learning Outcome:

Maximum Marks (Total 100 Marks) 15 5 10 5 10 10 5 10 15 15

Assessment Marks
Attendance/ Punctuality

Skills to Handle Tools/

Workplace Hygiene &

Instruments/ Devices
Safety Consciousness

Total Internal
Economical use of

Economical use of
Manuals/ Written

Result (Y/N)
Working Strategy
Ability to follow

Workmanship/
Application of

Performance
Equipment/
instructions

Knowledge
S No.

Quality in
Materials
materials
Father's/Moth

VIVA
Candidate Name
er’s Name

35