FOOD BEVERAGES

NSQF LEVEL- 6

SECTOR- FOOD INDUSTRY

GOVERNMENT OF INDIA
Ministry of Skill Development & Entrepreneurship
Directorate General of Training
CENTRAL STAFF TRAINING AND RESEARCH INSTITUTE
EN-81, Sector-V, Salt Lake City, Kolkata – 700091
 FOOD
BEVERAGES
(Non-Engineering Trade)

SECTOR – FOOD INDUSTRY

(Revised in 2019)

Version 1.1

CRAFT INSTRUCTOR TRAINING SCHEME (CITS)

NSQF LEVEL - 6

Developed By

Government of India
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
www.cstaricalutta.gov.in
 FOOD BEVERAGES (CITS)

CONTENTS

S No. Topics Page No.

1. Course Overview 1
2. Training System 2
3. General Information 6
4. Job Role 8
5. Learning Outcome 9
6. Course Content 10
7. Assessment Criteria 15
8. Infrastructure 18
Annexure I –List of Trade Experts 26
 FOOD BEVERAGES (CITS)

1. COURSE OVERVIEW

The Craft Instructor Training Scheme is operational since inception of the Craftsmen
Training Scheme. The first Craft Instructors’ Training Institute was established in 1948.
Subsequently, 6 more institutes namely, Central Training Institute for Instructors (now
called as National Skill Training Institute (NSTI), NSTI at Ludhiana, Kanpur, Howrah, Mumbai,
Chennai and Hyderabad were established in 1960’s by DGT. Since then the CITS course is
successfully running in all the NSTIs across India as well as in DGT affiliated institutes viz.
Institutes for Training of Trainers (IToT). This is a competency based course of one year
duration. “Food Beverages” CITS trade is applicable for Instructors of “Food Beverages” CTS
Trade.

The main objective of Craft Instructor training programme is to enable Instructors

explore different aspects of the techniques in pedagogy and transferring of hands-on skills
so as to develop a pool of skilled manpower for industries, also leading to their career
growth & benefiting society at large. Thus promoting a holistic learning experience where
trainee acquires specialized knowledge, skills & develops attitude towards learning &
contributing in vocational training ecosystem.

This course also enables the instructors to develop instructional skills for mentoring
the trainees, engaging all trainees in learning process and managing effective utilization of
resources. It emphasizes on the importance of collaborative learning & innovative ways of
doing things. All trainees will be able to understand and interpret the course content in right
perspective, so that they are engaged in & empowered by their learning experiences and
above all, ensure quality delivery.

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 FOOD BEVERAGES (CITS)
2. TRAINING SYSTEM

2.1 GENERAL

CITS courses are delivered in National Skill Training Institutes (NSTIs) & DGT affiliated
institutes viz., Institutes for Training of Trainers (IToT). For detailed guidelines regarding
admission on CITS, instructions issued by DGT from time to time are to be observed. Further
complete admission details are made available on NIMI web portal
http://www.nimionlineadmission.in. The course is of one-year duration. It consists of Trade
Technology (Professional skills and Professional knowledge), Training Methodology and
Engineering Technology/ Soft skills. After successful completion of the training programme,
the trainees appear in All India Trade Test for Craft Instructor. The successful trainee is
awarded NCIC certificate by DGT.

2.2 COURSE STRUCTURE

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

S No. Course Element Notional Training Hours

1. Trade Technology
Professional Skill (Trade Practical) 640
Professional Knowledge (Trade Theory) 240
2. Soft skills
Practical 100
Theory 100
3. Training Methodology
TM Practical 320
TM Theory 200
Total 1600

2.3 CAREER PROGRESSION PATHWAYS

• Can join as anInstructor in vocational training Institute/ technical Institute.

• Can join as a supervisor in Industries.

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 FOOD BEVERAGES (CITS)

2.4 ASSESSMENT & CERTIFICATION

The CITS trainee will be assessed for his/her Instructional skills, knowledge and
attitude towards learning throughout the course span and also at the end of the training
program.

a) The Continuous Assessment (Internal) during the period of training will be done by
Formative Assessment Method to test competency of instructor with respect to assessment
criteria set against each learning outcomes. The training institute has to maintain an
individual trainee portfolio in line with assessment guidelines. The marks of internal
assessment will be as per the formative assessment template provided on
www.bharatskills.gov.in

b) The Final Assessment will be in the form of Summative Assessment Method. The All
India Trade Test for awarding National Craft Instructor Certificate will be conducted by DGT
as per the guidelines of DGT.The learning outcome and assessment criteria will be the basis
for setting question papers for final assessment. The external 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 CRITERIA

Pass Marks
S Internal Full
Subject Marks Internal
No. Assessment Marks Exam
Assessment
Trade Theory 100 40 140 40 24
Trade
1.
Technology Trade
Practical 200 60 260 120 36

Practical 50 25 75 30 15
2. Soft skills
Theory 50 25 75 20 15

Training TM Practical 200 30 230 120 18

3.
Methodology TM Theory 100 20 120 40 12
Total Marks 700 200 900 370 120

The minimum pass percent for Trade Practical, TM Practical, Soft Skills Practical
Examinations and Formative assessment is 60% & for all other subjects is 40%. There will be
no Grace marks.
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
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 FOOD BEVERAGES (CITS)

undertaking the assessment. While assessing; the major factors to be considered are
approaches to generate solutions to specific problems by involving standard/non-standard
practices.

Due consideration should also 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 of the following:

• Demonstration of Instructional Skills (Lesson Plan, Demonstration

Plan)
• Record book/daily diary
• Assessment Sheet
• Progress chart
• Video Recording
• Attendance and punctuality
• Viva-voce
• Practical work done/Models
• Assignments
• Project work

Evidences and records of internal (Formative) 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 fairly good skill to
should be well versed with instructional establish a rapport with audience,
design, implement learning programme and presentation in orderly manner and
assess learners which demonstrates establish as an expert in the field.
attainment of an acceptable standard of • Average engagement of students for
crafts instructorship with occasional learning and achievement of goals while
guidance and engage students by undertaking the training on specific topic.
demonstrating good attributes of a trainer. • A fairly good level of competency in
expressing each concept in terms the
student can relate, draw analogy and
summarize the entire lesson.
• Occasional support in imparting effective
training.
(b) Weightage in the range of 75%-90% to be allotted during assessment
For performance in this grade, the candidate • Demonstration of good skill to establish a
should be well versed with instructional rapport with audience, presentation in

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 FOOD BEVERAGES (CITS)

design, implement learning programme and orderly manner and establish as an

assess learners which demonstrates expert in the field.
attainment of a reasonable standard of • Above average engagement of students
crafts instructorship with little guidance and for learning and achievement of goals
engage students by demonstrating good while undertaking the training on specific
attributes of a trainer. topic.
• A good level of competency in expressing
each concept in terms the student can
relate, draw analogy and summarize the
entire lesson.
• Little support in imparting effective
training.
(c) Weightage in the range of more than 90% to be allotted during assessment
For performance in this grade, the candidate • Demonstration of high skill level to
should be well versed with instructional establish a rapport with audience,
design, implement learning programme and presentation in orderly manner and
assess learners which demonstrates establish as an expert in the field.
attainment of ahigh standard of crafts • Good engagement of students for
instructorship with minimal or no support learning and achievement of goals while
and engage students by demonstrating good undertaking the training on specific topic.
attributes of a trainer. • A high level of competency in expressing
each concept in terms the student can
relate, draw analogy and summarize the
entire lesson.
• Minimal or no support in imparting
effective training.

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 FOOD BEVERAGES (CITS)

3. GENERAL INFORMATION

Name of the Trade Food Beverages (CITS)

Trade code DGT/4038

NCO – 2015 2356.0100, 7515.9900
NSQF Level Level-6
Duration of Craft
Instructor Training One Year
Unit Strength 25
(No. of Student)
Entry Qualification Degree in Food Technology/ Food Engineering/Food processing from
recognized University.
OR
Diploma (Minimum 2 Years) in Food Technology/ Food Engineering/Food
processing from recognized Board/ University.
OR
NTC/NAC in Food Beverage or related trades.
Minimum Age 18 years as on first day of academic session.
Lab Space - 120 Sq. m
Space Norms
Quality lab - 40 Sq. m
Power Norms 6 KW

Instructor’s Qualification for

1. Food Beverages B.Voc/ Degree in Food Technology/Food Engineering/Food processing
(CITS) Trade from AICTE/ UGC recognized University with two years experience in
relevant field.
OR
Diploma (Minimum 2 Years) in Food Technology/Food Engineering/Food
processing from recognized University /Board or relevant Advanced
Diploma (Vocational) from DGT with five years experience in relevant
field.
OR
NTC/ NAC passed in Food Beverage Trade with seven years experiencein
relevant field.

Essential Qualification:
National Craft Instructor Certificate (NCIC) in Food Beverage Trade in any
of the variants under DGT.
2. Soft skills MBA/ BBA / Any Graduate/ Diploma in any discipline from AICTE/ UGC
recognized College/ university with Three years’ experience and short
term ToT Course in Soft Skills from DGT institutes.
(Must have studied English/ Communication Skills and Basic Computer at
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 FOOD BEVERAGES (CITS)

12th / Diploma level and above)

3. Training B.Voc/ Degree in any discipline from AICTE/ UGC recognized College/
Methodology university with two years experience in training/ teaching field.
OR
Diploma in any discipline from recognized board / University with five
years experience in training/teaching field.
OR
NTC/ NAC passed in any trade with seven years experience in training/
teaching field.

Essential Qualification:
National Craft Instructor Certificate (NCIC) in any of the variants under
DGT / B.Ed /ToT from NITTTR or equivalent.
4. Minimum Age for 21 Years
Instructor
Distribution of training on Hourly basis: (Indicative only)

Soft skills Training Methodology

Total Hrs. Trade Trade
/week Practical Theory Practical Theory Practical Theory

40 Hours 16 Hours 6 Hours 2.5 Hours 2.5 Hours 8 Hours 5 Hours

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 FOOD BEVERAGES (CITS)

4. JOB ROLE

Brief Description of Job Roles:

Food Beverage processing Instructor is able to impart training and supervise the production,
quality control, storage, bottling and Packaging of Food Beverage processing plant.
Instructor can be able to handle the food beverage processing machines/tools/ equipment
during the preparation of packaged water, Fruit juice, Non Alcoholic Beverage such as Tea
and Coffee, Alcoholic Beverage such as beer, wine, rum, whisky etc. Food Beverage
processing Instructor is able to impart training on food safety standards:

• Quality Analysist in Food Beverages industry.

• Supervisor in Food Beverage Industry.
• Packaging Supervisor in Food Beverage industry.
• Skilled worker in Food Beverage MNCs.
• Small Entrepreneur in Food Beverage processing.

Manual Training Teacher/Craft Instructor; instructs students in ITIs/VocationalTraining

Institutes in respective trades as per defined job role. Imparts theoretical instructions for
the use of tools & equipments of related trades and related subjects. Demonstrate process
and operations related to the trade in the workshop; supervises, assesses and evaluates
students in their practical work. Ensures availability & proper functioning of equipment and
tools in stores.

Food and Beverages Tasters and Graders, Other; includes workers who inspect, taste and
grade various types of agricultural products, food and beverages not elsewhere classified.

Reference NCO 2015:

a) 2356.0100-Manual Training Teacher/Craft Instructor
b) 7515.9900-Food and Beverage Tasters and Graders, Other

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 FOOD BEVERAGES (CITS)

5. LEARNING OUTCOME

Learning outcomes are a reflection of total competencies of a trainee and

assessment will be carried out as per the assessment criteria.

5.1 LEARNING OUTCOMES (TRADE TECHNOLOGY)

1. Explain the scope, importance, industrial growth and safety measures to be

followed in food beverages market.
2. Demonstrate selection of equipments and machineries for food and beverage
industry, maintenance of equipments, troubleshooting and repair of machineries.
3. Analyse water sample and explain the techniques of purification of water for
preparation of packaged drinking water.
4. Demonstrate extraction of fruits, addition of sugar & preservatives as per standards
and utilization of industry wastes.
5. Evaluate processing of Non Alcoholic Beverages (Tea and Coffee) as per standards.
6. Evaluate preparation, packaging, labelling and storage of carbonated water and
carbonated non alcoholic drinks as per standard.
7. Demonstrate commercial processing of various alcoholic beverages viz. beer,
whisky, wine etc. as per standards.
8. Explain the preventive approach to food safety from biological, chemical, and
physical hazards in production processes based on FAO, WHO, ISO etc standards.
9. Check WVTR, thermal resistance, bursting, tensile, tearing strengths and drop test
during bottling and packaging of processed products.

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 FOOD BEVERAGES (CITS)

6. COURSE CONTENT

SYLLABUS FOR FOOD BEVERAGES – CITS TRADE

TRADE TECHNOLOGY
Reference Learning Professional Skills Professional Knowledge
Duration
Outcome (Trade Practical) (Trade Theory)
Practical 32Hrs Explain the scope, 1. Safety measures Importance of safety, safety
importance, • 5s techniques in the precautions& first aid.
Theory 12Hrs industrial growth Concept of 5S & 7QC tools, time
food beverages
and safety management as employed for
plant. quality circle. Importance of
measures to be • Precautions to be healthy and hygienic
followed in food observed while environment.
beverages market. working in the food Application and safety to be
beverages plant. observed while handling hand
• Handling & tools, special tools, equipments
maintenance of & machineries.
equipments& Importance and types of
maintenance of
machineries.
vehicles/engines.
2. List of different
Safely handling of hazardous
carbonated and non
materials.
carbonated, alcoholic
Food beverage
and non alcoholic
beverages available in a) Scope of food beverages
the market. industry.
b) Importance of beverage in
modern life.
c) Industrial growth and
development.
Practical 64Hrs Demonstrate 3. Handling and operation Primary processing machinery:
selection of of all equipment. a) Principle and working of
Theory 24Hrs equipments and 4. Maintenance of equipments used in
machineries for equipments& beverage industry e.g., sand
food beverage machineries. filters, membrane filters, ion
industry, 5. Preventive exchangers, juice extractor,
maintenance of maintenance of pulper, fermenter, vinegar
equipments, equipments& generator, crown corking
troubleshooting machineries. machine, bottle filling
and repair of 6. Identification and machine, Soda water
machineries. rectification of faults in machine, basket press, filter
machines. press, carbonation machine
and labelling machine,
• Maintenance of machines.
Practical 80Hrs Analyze water 7. General purification Packaged drinking water:
sample and explain techniques of water. a) Pre-treatment of water for
Theory 30Hrs the techniques of 8. Quality of packaged beverages.
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 FOOD BEVERAGES (CITS)

purification of water. b) Different types of water.

water for 9. Qualitative analysis of c) Principle and method for
preparation of water sample. production of packaged
packaged drinking 10. Determination of drinking water.
water. hardness of potable
water by different
methods.
11. Determination of
alkalinity of potable
water.
12. Determination of
chloride content of
potable water.
13. Preparation of solution of
different concentration
(normality, molarity,
ppm, ppb and % solution)
Practical 80Hrs Demonstrate 14. Extraction of juice from Fruit Beverages:
extraction of fruits, different fruits. a) Introduction to different
Theory 30Hrs addition of sugar & 15. Preservation of fruits fruits juices.
preservatives as juices with addition of b) Raw materials used in fruit
per standards and preservative. beverages, and their
utilization of 16. Determination of Brix properties.
industry wastes. (TSS), pH, sugar acid ratio c) Machinery involved in
and % acidity of juices. different fruits juice
17. Utilization of fruit extraction.
beverage industry waste. d) Principle and preparation
18. Material calculation of methods of Ready-To-Serve
Fruit Beverages as per (RTS), Squash, fruit juice,
FSSAI. nectar, concentrate, syrup,
19. Preparation and bottling and cordial.
of common fruit Juice Extractions :
beverages such as e) Principle and methods for
squashes, crushes, fruits juice manufacture,
cordials, syrups, nectars, machinery used in different
R.T.S. fruits juice extraction
20. Estimation of f) Process flow charts of juice
preservative. extraction from various fruits.
21. Clarification of fruit Preservative :
juices. g) Definition of Preservatives.
h) Types of preservatives
commonly used in beverage
industry. Limits of usage of
preservatives
Practical 80Hrs Evaluate processing 22. Qualitative analysis of Non Alcoholic Beverages (Tea
of Non Alcoholic reducing and non- and Coffee) :
Theory 30Hrs Beverages (Tea and reducing sugars. a) Tea types and their nutritional
Coffee) as per 23. Estimation of caffeine significance.
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 FOOD BEVERAGES (CITS)

standards. content of tea. b) Processing of green, oolong,

24. Estimation of caffeine and black tea.
content of coffee. c) Chemical changes during
25. Detection of roasted processing of tea.
chicory in coffee powder. d) Structure and composition of
coffee bean.
e) Processing of green coffee
beans (dry and wet processes).
f) Conversion of green coffee
into beverage.
g) Manufacturing of instant and
decaffeinated coffee.
h) Chemical changes during
coffee processing
Practical Evaluate 26. Preparation of Carbonated water :
112Hrs preparation, carbonated water. a) Principle and method of
packaging, labelling 27. Packaging, labelling and production of carbonated
Theory 42Hrs and storage of storage of carbonated water.
carbonated water water. b) Quality standards for
and carbonated carbonated water.
non alcoholic drinks 28. Selection of ingredients Carbonated non alcoholic drinks:
as per standard. for carbonated non a) Technology of carbonated
alcoholic drinks non alcoholic drinks.
production. b) Role of ingredients.
29. Preparation of different c) Food additives used in
carbonated non alcoholic carbonated non alcoholic
drinks. drinks.
30. Packaging of soft drinks d) Quality control in a
(PET and glass bottle and carbonated non alcoholic
can) drinks manufacturing
31. Quality testing in industry.
carbonated non alcoholic
drinks.
Practical 96Hrs Demonstrate 32. Selection of ingredients Alcoholic Beverages :
commercial for the production of a) Commercial process details of
Theory 36Hrs processing of whiskey, beer, wine, rum, manufacturing of alcoholic
various alcoholic brandy. beverages like beer, whiskey,
beverages viz. beer, 33. Visual inspection of beer, wine, rum and brandy.
whisky, wine etc. as whiskey, wine, rum and b) Role of ingredients used in
per standards. brandy. production of various
34. Preparation of wine. alcoholic beverages.
35. Preparation of cider. c) Nutritional and energy values
36. Quality testing in of alcoholic beverages.
alcoholic beverages.
37. Industrial visit of
alcoholic beverages
industry.

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Practical 32Hrs Explain the 38. Apply food safety a) Food standards and
preventive management system regulations:
Theory 12Hrs approach to food (FSMS) like GHP, GMP, b) Overview of Food Safety and
safety from HACCP, etc. in Food Standards
biological, beverage industry. c) Act 2006, BIS, ISO-22000,
chemical, and 39. Sensory analysis of Agmark, HACCP,
physical hazards in beverages. d) International Food Standards.
production International food laws and
processes based regulatory agencies:
on FAO, WHO, ISO e) International Organizations -
etc standards. FAO (Food & Agriculture
f) Organization), WHO (World
g) Health Organization), Codex
Alimentarius, ISO, WTO.
h) NationalOrganizations - ICMR,
ICAR,Council for social
welfare, International Food
Control Systems including
CODEX GMP.
i) Importance of personal
Hygiene, Cleaning & Sanitary
standards of food beverage
industry.
j) Safety aspects of beverages.
k) Safety assessment of food
contaminants and pesticide
residues.
l) Registration process for
'FOSTAC' from FSSAI
recognized training
certification agencies.
Practical 64Hrs Check WVTR, 40. Practical demonstration a) Need and importance of
thermal resistance, of bottle filling machine. packaging.
Theory 24Hrs bursting, tensile, 41. Bursting strength, Tensile b) Types of packaging materials
tearing strengths strength, Tearing e.g. paper, glass, metal and
and drop test strength and Drop test. plastic.
during bottling and c) Quality standards for packed
packaging of processed products.
processed d) Packaging evaluation: WVTR,
products. GTR, thermal resistance,
bursting strength, tensile
strength, tearing strength,
drop test.
e) Label types: Function and
regulations.

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 FOOD BEVERAGES (CITS)

SYLLABUS FOR CORE SKILLS

1. Training Methodology (TM) (Common for all CITS trades) (320 Hrs + 200 Hrs.)

2. Soft Skills (100 Hrs + 100 Hrs.)

Learning outcomes, assessment criteria, syllabus and Tool List of above Core Skills
subjects which is common for a group of trades, provided separately in
www.bharatskills.gov.in

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7. ASSESSMENT CRITERIA

LEARNING OUTCOME ASSESSMENT CRITERIA

TRADE TECHNOLOGY (TT)
1. Explain the scope, Provide knowledge of the various types of beverages available in
importance, industrial world market.
growth and safety measures Unique role of beverage industry has in expanding economy.
to be followed in food Market potential for flavoured water in food beverage industry.
beverages market. Explain 5s & 7QC techniques used in food beverages industry.
Ensure precautions to be observed while working in the food
processing plants.
Ensure Healthy and hygienic environment while processing
food beverages.
Ensure compliance of safety precautions while handling special
tools, equipment & machineries.

2. Demonstrate selection of Demonstrate the equipments used in food beverages industry.

equipments and Check the working condition of all the machineries viz. sand
machineries for food filters, ion exchangers, juice extractor etc.
beverage industry, Explain general methods of maintenance of all the equipments
maintenance of and machineries.
equipments, Identify faults during operation of these machineries.
troubleshooting and repair Demonstrate troubleshooting and repair of faults in machineries
of machineries. using safety measures.

3. Analyse water sample and Choose fresh water sample for analysis.
explain the techniques of Demonstrate qualitative analysis of water sample.
purification of water for Check for microbiological quality and turbidity of water.
preparation of packaged Assess the hygienic quality of water supply.
drinking water. Determine the hardness, alkalinity and chloride content of
potable water.
Demonstrate pre-treatment of water for beverages.
Evaluate production of packaged drinking water.
Observe safety and hygiene during operation.

4. Demonstrate extraction of Select fresh and perfect raw ingredients.

fruits, addition of sugar & Ensure maintenance of perfect hygienic standard.
preservatives as per Demonstrate extraction of fruits for juices and fruit beverages
standards and utilization of viz. squashes, crushes, cordials etc. preparation.
industry wastes. Determine Brix (TSS) and pH of fruit beverages.
Determine sugar acid ratio and percentage acidity of fruit
beverages.
Illustrate the Filling of preserved fruit beverages in sterilized
bottles.
Demonstrate the corking and crowning of bottles.
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 FOOD BEVERAGES (CITS)

Demonstrate the Sterilization of the bottles

Demonstrate the Labelling process.
Observe safety measure during the processing of fruit
beverages.

5. Evaluate processing of Non Selection of ingredients for tea and coffee beverages.
Alcoholic Beverages (Tea and Demonstrate the chemical changes of tea leaves / coffee
Coffee) as per standards. powder in water at required temperature during processing.
Determine the caffeine content while preparing Ready-to-Drink
(RTD) tea/ coffee.
Detect the roasted chicory content in coffee powder.
Determine the qualitative analysis of reducing and non reducing
sugars.
Illustrate filling up of Tea/ Coffee in sterilized bottles/ cans/ tetra
packs.
Demonstrate the Labelling process.
Observe safety measure during the processing of tea and coffee
beverages.

6. Evaluate preparation, Check the quality of water for suspended particles, organic
packaging, labelling and matter and bacteria.
storage of carbonated water Demonstrate the process of filtering, sterilizing and
and carbonated non dechlorinating of the water.
alcoholic drinks as per Demonstrate mixing of ingredients like sugar and pumping of
standard. flavor concentrates in predetermined sequence.
Carbonation added to the finished product by carefully
controlling the temperature.
Demonstrate transferring of carbonated water and non alcoholic
drinks into PET and glass bottles or cans at extremely high flow
rates.
Check for quality standards for allowable dissolved solids,
alkalinity, chlorides etc as per standard.
Demonstrate labelling and storage of the processed drinks.
Observe safety measures and hygienic environment during the
processing of carbonated water and carbonated non alcoholic
drinks.

7. Demonstrate commercial Select ingredients for processing of alcoholic beverages.

processing of various Ensure maintenance of perfect hygienic standard.
alcoholic beverages viz. beer, Inspect the fermentation process.
whisky, wine etc. as per Demonstrate the preparation and visual inspection of beer,
standards. whiskey, wine, rum and brandy.
Estimate the alcohol content and check for nutritional and
energy values.
Demonstrate the Filling of beverage into sterilized bottles.
Demonstrate the carbonation process for the Addition of
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 FOOD BEVERAGES (CITS)

carbon-dioxide gas.
Demonstrate the corking, crowning and labeling of the bottles
Evaluate the detailed project report on industrial visit to any
alcoholic beverage industry.

8. Explain the preventive Explain the safety aspects of beverages as per Food standards
approach to food safety and regulations.
from biological, chemical, Demonstrate sensory analysis of beverages.
and physical hazards in Explain about Act 2006, ISO- 22000, Agmark, HACCP and
production processes based International Food Standards.
on FAO, WHO, ISO etc Impart knowledge about various International Food Standards
standards. and regulatory agencies viz. FAO (Food & Agriculture
Organization), WHO, WTO etc.
Impart knowledge about National regulatory agencies viz. ICMR,
ICAR, Council for social welfare, Food Control Systems
including CODEX GMP etc.
Explain about the importance of personal Hygiene, Cleaning &
Sanitary standards of food beverage industry.
Explain about Safety assessment of food contaminants and
pesticide residues.

9. Check WVTR, thermal Examine the types of packaging material used in food
resistance, bursting, tensile, beverage industry.
tearing strengths and drop Demonstrate selection of packing material sample for testing.
test during bottling and Demonstrate selection of machine and tools for testing of the
packaging of processed packaging materials.
products. Assess the quality standards for packed processed products.
Estimate the WVTR, GTR, BURSTING STRENGTH, TENSILE
STRENGTH, TEARING STRENGTH, DROP TEST ETC as per
packaging material.
Ensure Maintenance of safety and hygienic environment.

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 FOOD BEVERAGES (CITS)

8. INFRASTRUCTURE

LIST OF TOOLS AND EQUIPMENT - FOOD BEVERAGES (CITS)

For batch of 25 candidates
S No. Name of the Tool & Equipment Specification Quantity
A. Equipment, Machine & Tools
1. Vacuum filter 1 No.
2. Soda water machine 1 No.
3. Basket press 1 No.
4. Filter press 1 No.
5. Form fill seal machine 1 No.
6. Centrifuge 1 No.
Glass jars, various sizes and screw-on As required
7.
caps
8. Wooden spoons 05 No.
Digital Weighing Balance: Capacity: 220 gm 01 No.
Auto Calibration should be provided Readability: 0.1 mg or 0.0001gm
9.
with respect to temperature. Weighing Pan: 80 mm or large,
with wind draft shield
10. Laboratory Spray dryer 1 No.
Complete Lab scale bottling plant for 10 litres / hrs 01 No.
11.
beverage.
Baby Boiler coil type, Fuel light oil, Capacity of steam output 01 No.
force circulation 3 pass design. 100kg/hr, fuel firing automatic,
12. Electric supply AC,3 PH, 415
V,50HZ,4 Wire system, Qualified
attended not required
Steam jacket kettle double jacketed upto 25 litres 01 No.
with indenting lever, steam inlet and
13.
outlet with steel trolley and
accessories to be fitted with boiler.
Deep freezer: Technical specifications: 01 No.
High performance freezers with lock, Gross Capacity: 130 Litres. Net
digital display and contact for remote Capacity: 130 Litres. Temperature
monitoring. Flexible grid dividers can Range: -100C to -450C. Ambient
be configured to suit your individual Temperature: 300C.
14.
requirement. Features:
Digital display, visual alarm, low energy
consumption, contact for remote
alarm, pull-out defrost drain for easy
defrosting, lock, castors and baskets.
Vacuum pan Capacity upto 50 litres 01 No.
evaporation/Driven by motor
15.
reduction gear box/inside vessel
made up of thick stainless steel

18
 FOOD BEVERAGES (CITS)

plate/outer jacket is of S.S./with

mail hole and sight glasses on 2
sides/Stirrer are made of Teflon
blades. Fitted with an outer at the
bottom and a condensate
receiving vessels.
Mechanical peeler/ Batch type for fruit 01 No.
16.
and vegetable peeling.
Water purifier with pre filter, activates 01 No.
charcoal / resin unit and UV exposure
17.
units. Complete with water supply
tank and piping.
Fruit mill junior model, upto 20kg/hr with 01 No.
18.
1/2 hp motor
Pulper: Allcontact parts should be of S. S. - 01 No.
• Capable of extracting the pulp of 304Grade stainless steel.
fruits such as Mangoes,Guavas, Capacity: Upto 10-20 Kg/Hour,
Peaches, Bananas etc. Fitted with! / H. P. Motor.
• Mounted on heavy duty mild steel
stand, the central pulping unit of the
machine consists of a pair of brushes
fixed on stainless steel shaft and one
19.
stainless steel sieve. The gap between
the sieve and the brushes should be
adjustable
• The sieve should provided in
perforations of different sizes and is
easily removable for quick
Interchanging and cleaning.

Hot Air Oven: ambient to 3900C with an 01 No.

• Should be double walled unit:- accuracy of ±30C
outer chamber should made up of
M.S. Sheet duly painted & inner must 220/230 Volts A. C.
be made up of S.S. Sheet. Inner Size (W*D*H): 605*605*605
• Temperature should be controlled mm
by Microprocessor Based PID
20. Digital Temperature Indicator-cum-
Controller.
• Air ventilators should also be
provided on the sides & Air
Circulation fan be a standard
feature.
• Supply

Refrigerator: Capacity: 310 Liter dimensions 01 No.

21.
Approx.

19
 FOOD BEVERAGES (CITS)

580x 1680x 650 mm, door cooling

system, humidity controller,
deodorizer, door finish vinyl,
vegetable tray.
Sixth sense cooling system
22. Auto claves 20 lit cap 01 No.
23. Juice Extractor Screw type 1 HP motor 01 No.
Lime Juice Extractor & orange juice 01 No.
24.
halving & Burring
Crown corking machine hand/paddle 01 each
25.
operated one.
26. PH Meter (Digital) 01 No.
Bottle washer with! HP motor, single phase, two 01 No.
27. heads for brushes, water spray
unit of 10-12 bottles.
Improved stove made up of MS with with gas cylinders 02 No.
28.
proper safety measures ,
Heat Sealing Machine Hand/Pedal 01 No.
29.
Operated
Liquid filling machine For filling liquid in bottles, 200ml, 01 No.
30. 500ml, 1000ml. Manually
operated
31. Electric Mixer 02 No.
32. Lemon Squeezer Stainless steel 01 No.
Weighing balance (digital) 0.01gm (Min) ,5kg (Max), 01 Each
33.
100kg (Max
Refractometers (Pocket) 0-32,28-62,58-920 01 Each
34.
Brix Sugar Scale
35. Thermometer (Digital) 06 No.
36. Brinometer (Salinometer) 02 Nos.
37. Hydrometers of different ranges 0-30, 30-60, 60-90, 01 each
38. Brix hydrometer As required
39. Fruit Trays 6+2 Nos.
40. Stainless steel mugs 08 Nos.
41. Stainless steel bowls 08 Nos.
42. Sandashi (Tongs) 01 No.
43. Perforated spoons S.S.12"Length 4 " dia 06 Nos.
44. Coring knife 06 Nos.
45. Pitting knife 06 Nos.
46. Cutting knife 06 Nos.
47. Pilfer proof capping machine 01 No.
Can and cork Remover As per
48.
requirement
49. Stainless steel trays of assorted size 16 Nos.

20
 FOOD BEVERAGES (CITS)

Stainless steel buckets or stainless 06 Nos.

50.
buckets
51. Spoons, Wooden Ladle 16 Nos.
52. Masons Jars for 1 gross bottle 01 No.
53. Water Tank with tap 4'x4'z3' 01 No.
54. S.S. Vessels with lids. 20 lit cap 10 Nos.
55. S.S. Vessels with lids. 6 lit cap 06 Nos.
56. S.S. Vessels with lids. 10 lit cap 06 Nos.
57. Hand Washing basin with tripod stands 03 Nos.
58. Bottle Stand for 1 gross bottle 01 No.
59. Stainless Steel Pricker 06 Nos.
60. Steel scale 12" Standard steel 04 Nos.
61. Stainless Steel Strainer/Sieve 06 Nos.
62. Electronic Geyser 25 litre 01 No.
63. Stainless steel knife 6pcs+16pcs
64. Spoons of assorted size 16pcs
Exhaust fan for lab As per
65.
requirement
Fire Extinguisher CO2, for Lab and near 25kg As per
66.
Boiler requirement
67. Filter press 01 No.
Pressure pump for the washing of with 2 nozzles 01 No.
68.
machines
Carbonation machines with CO2 01 No.
69.
cylinder
70. Continuous water supply for lab As required
Computer/laptop for Faculty with CPU: 32/64 Bit i3/i5/i7 or latest 01 No.
Internet Connection with, colour processor, Speed: 3 GHz or
Printer and photo copy Scanner Higher. RAM:-4 GB DDR-III or
Higher, Wi-Fi Enabled. Network
Card: Integrated Gigabit Ethernet,
71.
with USB Mouse, USB Keyboard
and Monitor (Min. 17 Inch.
Licensed Operating System and
Antivirus compatible with trade
related software.
72. LED multimedia Projector 01 No.
73. UPS As required
74. AC As required
75. Labelling machine 01 No.
76. Incubator with thermostat 01 No.
77. Water Bath 01 No.
78. Platform scale balance 100 Kg Capacity 01 No.
Seed germinator : Cabinet type, 01 No.
79.
Different chambers, Temp and RH

21
 FOOD BEVERAGES (CITS)

Controller
Vinegar generator : Chamber made of 01 No.
80.
SS, with sparger and baffles
Fermenter : Bioreactor, SS, with 01 No.
81.
sparger and baffles
Automatic pouch machine / filler 01 No.
82.
sealer machine
83. Can body reformer 01 No.
84. Can seamer 01 No.
85. Exhaust box 01 No.
86. Cup sealer 01 No.
87. Steel scale : standard steel 12 " 02 Nos.
88. Steel tape Scales 1 meter, and of 50 ft 02 Nos.
Cutting equipments : Different knives, As required
89.
Cutters for fruits
90. Sinks : standard size 01 No.
91. Hot plate : Electrical 2 KW 01 No.
Tanks SS 50 liters capacity, cylindrical with 01 No.
92.
cap
93. Syrup tanks 50, 100 lit capacity SS 01 each
94. Pressure Cooker 5 Kg and 10 Kg SS 01 each
95. SS filter Sieve type cloth filter, hydraulic, 01 No.
96. Bottle opener Heavy duty, Stainless Steel 04 Nos.
Stainless steel / Aluminium pots : As required
97.
Different Capacities
98. Wooden spoons : Different sizes As required
Alcohol Distillation Unit: Distillation 01 No.
99.
unit with fraction distillation unit.
Abbe Refractometer: Refractive index range 1.3 to 1.7 01 No.
Must provide test piece, contact with an accuracy of 0.001 direct
liquid and thermometer in wooden on scale and 0.0001 by
100. cabinet. estimation.
Should include Silica Crucible (5 Pc) Sugar percentage range 0 to 95%
with an accuracy of 1% on scale
and 0.1 by estimation.
Fruit crusher: Capacity: Upto 10-20 Kg/Hour, 01 No.
This machine should be suitable for Fittedwith! / H. P. Motor.
crushing stoneless fruits. Mounted
on a heavy dutymild steel stand
equipped with motorand starter. The
101. material should be fedinto the
stainless steel hopper whichfeeds the
product into the crushingdrum, which
must consists ofstationery blades and
rotary beaterwhich crushes the loaded
product.
22
 FOOD BEVERAGES (CITS)

Water Analyzer: pH: Range 0-14 01 No.

Instrument measure pH/mV, resolution 0.01pH
conductivity/ TDS/salinity, dissolved Temp.: Range 0-1000 C
oxygen, temperature, colorimetric- Resolution: 0.10 C
Absorption, % Transmittance, and mV: Range +1999 mV
concentration and turbidity. Resolution: 1 mV
Conductivity :
Range 0.1-100micro mho at TDS
factor 0.5 approx
Salinity : Range 0-40 ppt
Resolution: 0.1 ppt
102. D O : Range 0-20ppm
Resolution: 0.1 ppm
Colorimeter : Range 0-2.50Abs
0-100 % Transmittance
Resolution: 0.001 abs,
0.1 % Transmittance
Filter : blue, green and red
Source: Tungsten lamp
Turbidity: Range 0-100NTU
Source: Tungsten lamp
General: Display: 2 line 20 char,
Power: 230 V A C.
103. Bursting strength machine 01 No.
104. Tensile strength machine 01 No.
105. Tearing strength machine 01 No.
106. Drop tester machine 01 No.
B. Consumables Tools & Items
107. Beaker 50, 100, 250 ml, 500 ml 12 Nos.
108. Conical flask 50, 100, 250 ml, 500 ml 12 Nos.
109. Measuring cylinder 100mI,250ml, 200 ml, 500ml, 12 Nos.
110. Measuring flask of assorted sizes 12 Nos.
Burrete of assorted sizes with 12 Nos.
111.
Burrete stands
112. Pipettes of assorted sizes 12 Nos.
113. Thermometer Digital 10°c to 110°C 16Pcs
Rubber Gloves 12 pairs for
114.
each
115. Aprons 01 for each
116. Glass Funnels of assorted sizes 12 Nos.
117. Funnels Separating 500ml. & 100ml 12 Nos.
118. Test Tube With Test tube stand 25 Nos.
119. Glass rod 10 Nos.
120. Gas lighter 06 Nos.
23
 FOOD BEVERAGES (CITS)

121. Ph meter Rod 02 Nos.

122. Petri dish with cover 16 Nos.
123. Glass slides 16Pcs
124. Refilling of gas cylinder for lab As required
Air tight glass container of different As required
125.
size
Different types of Empty Tin Can for As required
126. canning
127. Decaling agent for boiler coil As required
128. Fuel (Light oil) for boiler As required
Refilling of carbonation As required
129. machine cylinder
130. Label for Labelling machine As required
131. Empty Glass Bottles 200ml, 500ml, 1000ml As required
132. Syphoning tube 6 Nos.
133. Crown caps As required
134. Buffer solution/ tablets As required
135. Photo Copy Paper A4 As required
136. Scale As required
137. Correcting Fluid pen As required
138. Dusting Cloth As required
139. Pen As required
140. Temporary marker As required
141. Stapler (Small & Big) As required
142. Puncher As required
143. Fevi stick As required
144. Stapler Pin As required
145. Ruled Register As required
146. File Folder As required
147. Vim Liquid As required
148. Dettol Hand wash As required
149. Scotch Bright As required
150. Colin As required
151. Aluminium Foils As required
152. Duster As required
153. Juna As required
Raw material required for As required
154.
food beverages
155. Seasonal Fruits As required
156. Salt As required
157. Sugar As required
Other Chemicals/Raw material As required
158.
Require for Practical's
24
 FOOD BEVERAGES (CITS)

Chemicals for cleaning and As required

159.
sanitization of machines/equipments
160. Tissue paper roll As required
C. FURNITURE
161. Instructor Chair & Table with Glass 01 No.
162. Magnetic White Board 01 No.
163. Display Board 01 No.
Table for computer/printer/scanner 01 Set
164.
with chair
165. Dual Desk 13Nos.
166. Working table with 6-3x21/2 05 Nos.
167. Aluminium tops
168. Stools 25Nos.
169. Laboratory Table with rack and sinks 8'*2'-6"-6" 04 Nos.
Racks for keeping books (glass panel) 01 set
170.
etc
Trainee Locker with space
171.
for 25
172. Storage Rack for Chemicals 01 No.
173. Cup Board (large) 04 Nos.
174. First Aid Box 01 No.
175. Fire Extinguisher As required
176. Almirah 02 Nos.
Wooden Show Case For keeping & 02 Nos.
177.
Display sample
178. White Board 01 No.

25
 FOOD BEVERAGES (CITS)

ANNEXURE - I

List of Expert Members participated/ contributed for finalizing the course curriculum of Food
Beverages (CITS) trade
Name & Designation
S No. Organization Remarks
Sh./Mr./Ms.
1. H. V. Samvatsar CSTARI, Kolkata
Chairman
Director
2. Sanjay Kumar CSTARI, Kolkata
Member
Joint Director of Training
3. L. K. Mukherjee CSTARI, Kolkata
Member
Deputy Director of Training
4. Bharat K. Nigam CSTARI, Kolkata Member/
Training Officer Coordinator
5. K.V.S. Narayana CSTARI, Kolkata Member/
Training Officer Coordinator
6. Shiv Biswal Taj Sats, Air Catering Ltd., Kolkata
Expert
Executive Chef
7. Sowmya Sengupta Hotel Taj Bengal, Kolkata
Expert
Training Manager
8. Suheli Das Hotel ITC Sonar, Kolkata
Expert
HR Executive
9. Abdul Wahab Hyatt Regency, Kolkata
Expert
Chef De Cuisine
10. Nikhil Rajen Merchant Hotel ITC Sonar, Kolkata
Expert
Sr Sous Chef
11. Shirsendu Karmakar NIHM Pvt. ITI, Garia, Kolkata
Expert
Principal
12. Anurag Vats CSTARI, Kolkata
Member
Training Officer
13. Akhilesh Pandey CSTARI, Kolkata
Member
Training Officer
14. S A Pandav, RDD Vadodara &Surat, Gujarat Expert
15. Anurag Mishra, HR Manager Welcome Hotel, Vadodara Expert
16. Bhavita Vin, Training Co- Welcome Hotel, Vadodara
Expert
ordinator
17. Piyush kumar Mehta, HR Exe. Hotel Revival Lords Inn, Vadodara Expert
18. Jayesh More, Exe. Hotel Revival Lords Inn, Vadodara
Expert
Housekeeping
19. Rishi Kashyap, Principal Gujarat Institute Hotel
Expert
Management, Vadodara
20. Daron Pawar, Sr. Faculty Gujarat Institute of Hotel
Expert
Management, Vadodara
21. Ranjeet Rajput, HR Surya Palace Hotel, Vadodara Expert

26
 FOOD BEVERAGES (CITS)

22. Arun Upadhyay, HR Training Surya Palace Hotel, Vadodara Expert

23. Y.B. Joshi, Principal Industrial Training Institute,
Expert
Khambhat
24. J.G. Prajapati, Asst. Appr. Industrial Training Institute,
Expert
Advisor Tarsali

27
 FOOD BEVERAGES (CITS)

28