MC-Multiskill Technician Fruits & Vegetables

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Model Curriculum
QP Name: Multi Skill Technician-Fruits and Vegetables
QP Code: FIC/Q0205
QP Version: 1.0
NSQF Level: 3
Model Curriculum Version: 1.0
Food Industry Capacity and Skill Initiative (FICSI)

Shriram Bhartiya Kala Kendra (3rd Floor)
1, Copernicus Marg, New Delhi 110001
Phone: 9711260230
Table of Contents
Training Parameters ................................................................................................................................ 3
Program Overview................................................................................................................................... 4
Training Outcomes .............................................................................................................................. 4
Compulsory Modules .......................................................................................................................... 5
Module Details ........................................................................................................................................ 8
Module 1: Introduction to Food Processing Sector and the job role ................................................ 8
Module 2: Produce Jam, Jelly and Ketchup ....................................................................................... 9
Module 3: Wash and Sort the fruits for processing ........................................................................... 9
Module 4: Peel, De-seed and destone the fruits ............................................................................... 9
Module 5: Fruit Pulp Extraction and Pre-cooking of the pulp .......................................................... 8
Module 6: Aseptic sterilization and packaging of fruit pulp ............................................................. 8
Module 7: Can the Fruit Pulp ............................................................................................................ 8
Module 8: Carry out preservation of fruit and vegetable ................................................................ 8
Module 9: Carry out production of various types of pickles and pastes ......................................... 8
Module 10: Carry out sorting and grading of fruits and vegetables .................................................. 8
Module 11: Produce squash and juice .............................................................................................. 8
Module 12: Ensuring food safety and personal hygiene ................................................................... 8
Module 13: Managing accidents and emergencies ............................................................................ 8
Module 14: Employability Skills .......................................................................................................... 8
Annexure ............................................................................................................................................... 25
Trainer Requirements........................................................................................................................ 25
Assessor Requirements ..................................................................................................................... 26
Assessment Strategy ......................................................................................................................... 27
Glossary ............................................................................................................................................ 28
Acronyms and Abbreviations............................................................................................................. 28
2 | Multi Skill Technician - Fruits and Vegetables

Training Parameters
Sector Food Processing
Sub-Sector Fruits and Vegetables
Occupation Processing-Fruits and Vegetables
Country India
NSQF Level 3
Aligned to NCO/ISCO/ISIC Code NCO-2015/8160.2300,2400,3200,7514.1000, 0700
Minimum Educational Qualiﬁcation and 1. Grade 10 Pass

Experience OR
2. Grade 9 pass and pursuing continuous
schooling in regular school
OR
3. 9th Grade Pass with 1-year of relevant
experience
OR
4. Grade 8 pass and pursuing continuous
schooling in regular school
OR
experience OR
experience OR
7. Previous relevant qualification of NSQF
Level 2.5 with 1.5years of relevant
experience OR
8. Previous relevant qualification of NSQF
Level 2 with 3 years of relevant
experience
Pre-Requisite License or Training
Not Applicable
Minimum Job Entry Age 18 years
Last Reviewed On 18/03/2023
Next Review Date 17/03/2026

NSQC Approval Date 23/06/2023
QP Version 1.0
Model Curriculum Creation Date 15/02/2023
Model Curriculum Valid Up to Date 15/02/2026
Model Curriculum Version 1.0
Minimum Duration of the Course 600 Hours
Maximum Duration of the Course 600 Hours

Program Overview
This section summarizes the end objectives of the program along with its duration.
Training Outcomes
At the end of the program, the participants will be able to:
 Sort and grade fruits, vegetables, nuts based on colour, size, appearance, feel and smell
 Process fruits and vegetables to produce jam, jelly and ketchup manually or mechanically
 Operate various mechanical or automated machineries for canning
 Prepare and process various fruits and vegetables manually or in machine-operated units for
pickle-making
 Process fruits and vegetables to produce squash and juice manually or mechanically
 Plan, organize, prioritize, inspect, and calculate production requirements and maintain
process parameters to achieve the desired quality and quantity
 Maintain process parameters to attain the desired quality and quantity
 Follow and maintain food safety and hygiene in the work environment
 Knowledge of working in a team

Compulsory Modules
The table lists the modules and their duration corresponding to the Compulsory NOS of the QP.
NOS and Module Details Theory Practical On-the-Job On-the-Job Total

Duration Duration Training Training Duration Duration
Duration (Recommended)
(Mandatory)
FIC/N0111 Produce jam, 24:00 36:00 00:00 Hours 00:00 Hours 60:00
jelly and ketchup Hours Hours Hours
NOS Version No.: 2.0
NSQF Level: 3
Module 1: Introduction to 04:00 00:00 00:00 00:00 04:00
Food Processing Sector and
the job role
Module 2: Produce Jam, 20:00 36:00 00:00 Hours 00:00 Hours 56:00
Jelly and Ketchup Hours Hours Hours
FIC/N0122 Produce Fruit 60:00 90:00 00:00 Hours 00:00 Hours 150:00
Pulp from Various Fruits Hours Hours Hours
NOS Version No. 2.0
NSQF Level 3
Module 3: Wash and Sort 12:00 18:00 00:00 Hours 00:00 Hours 30:00
the Fruits for Processing Hours Hours Hours
Module 4: Peel, De-seed and 12:00 15:00 00:00 Hours 00:00 Hours 27:00
Destone the Fruits Hours Hours Hours
Module 5: Fruit Pulp 20:00 30:00 00:00 Hours 00:00 Hours 50:00
Extraction and Pre-cooking Hours Hours Hours
of the Pulp
Module 6: Aseptic 08:00 12:00 00:00 Hours 00:00 Hours 20:00
Sterilization and Packing of Hours Hours Hours
Fruit Pulp
Module 7: Can the Fruit Pulp 08:00 15:00 00:00 Hours 00:00 Hours 23:00
Hours Hours Hours
FIC/N0203: Carry out 20:00 40:00 00:00 Hours 00:00 Hours 60:00
preservation of fruits and Hours Hours Hours
vegetables
Version No.: 1.0
NSQF Level: 4
Module 8: Carry out 20:00 40:00 00:00 Hours 00:00 Hours 60:00
preservation of Fruit and Hours Hours Hours
Vegetable

FIC/N0204 20:00 40:00 00:00 Hours 00:00 Hours 60:00
Carry out production of Hours Hours Hours
various types of pickles and
pastes
NSQF Level: 3
Module 9: Carry out 20:00 40:00 00:00 Hours 00:00 Hours 60:00 Hours
production of various types Hours Hours
of pickles and pastes
FIC/N0129 - Sort and grade 44:00 46:00 00:00 Hours 00:00 Hours 90:00
produce Hours Hours Hours
NOS Version No. 2.0
NSQF Level: 3
Module 10: Carry out 44:00 46:00 00:00 Hours 00:00 Hours 90:00
sorting and grading of fruits Hours Hours Hours
and vegetables
FIC/N0103 Produce squash 32:00 58:00 00:00 Hours 00:00 Hours 90:00
and juice Hours Hours Hours
NSQF Level: 4
Module 11: Produce squash 32:00 58:00 00:00 Hours 00:00 Hours 90:00
and juice Hours Hours Hours
FIC/N9901 –Implement 10:00 20:00 00:00 00:00 30:00
Health and Safety practices
at the workplace
NOS Version No. 1.0
NSQF Level 3
Module 12: Ensuring food 05:00 10:00 00:00 00:00 15:00
safety and personal hygiene
Module 13: Managing 05:00 10:00 00:00 00:00 15:00
accidents and emergencies
DGT/VSQ/N0102 24:00 36:00 00:00Hours 00:00Hours 60:00
Employability Skills Hours Hours Hours
NSQF Level: 4
Module 14: Employability 24:00 36:00 00:00Hours 00:00Hours 60:00
Skills Hours Hours Hours
Total Duration 234:00 366:00 00:00 Hours 00:00 Hours 600:00
Hours Hours Hours

Module Details
Module 1: Introduction to Food Processing sector and the job role
Mapped to FIC/N0111 v1.0
Terminal Outcomes:
 Describe the food processing industry and its sub-sectors in brief.

 Discuss the roles and responsibilities of a job role holder.
Duration: 04:00 Duration: 00:00

Theory – Key Learning Outcomes Practical – Key Learning Outcomes
 Define food processing and fruits and
vegetables processing
 Discuss the food processing industry
and its various subsectors
 Explain the terminologies used in the
process of food processing
 Discuss the standard business etiquette
and code of conduct in the food
processing industry
 Discuss the career opportunities
available in food processing
industry
Classroom Aids:
Whiteboard, Marker, Duster, Projector, Laptop, PowerPoint Presentation
Tools, Equipment, and Other Requirements

Nil

Module 2: Produce Jam, Jelly and Ketchup
Terminal Outcomes:
 List the steps followed to prepare Jam, Jelly and ketchup.

 Demonstrate the various processes used to prepare Jam, Jelly and ketchup.
 Explain the Selection of Raw material  Demonstrate the pre-pulping processes of

(ripening stage, spices of fruits etc.) for fruit and vegetables.
different products.  Demonstrate the process of fruit and
 Explain the processing of Jam.
vegetable pulping.
 Define the processing of Jelly.
 Demonstrate the process to extract juice.
 Explain the processing of Ketchup.
 Demonstrate the process to prepare jam.
 State the procedures used to extract the
 Demonstrate the process to prepare jelly.
fruit and vegetable juice/pulp.
 Demonstrate the process to prepare
 Describe enzyme activity in fruit processing
Ketchup.
 Describe pectin’s role.
 Demonstrate the process of Ketchup
 Describe pasteurization process for fruit
preparation.
processing industry.
 Demonstrate the process of packaging jam
 Describe sterilization process for fruit
and jelly.
processing industry.
 Demonstrate the process of packaging
 State the methods of sterilizing fruit juice. ketchup.
 Define the methods of sterilizing fruit juice.  Demonstrate the process of cleaning the
 State the quality control of a product. work area and machines after production.
 List the quality parameters of fruit pulp,
jam, jelly and ketchup.
 Explain aseptic packaging in fruit processing
industry.
 State the methods for storing raw materials
for later use.
 Explain the process of storing packaged
fruit pulp.
 State the process of maintaining storage
conditions as per organizational standards.
 Define kinds of waste produced and its

disposal.
Classroom Aids:
Computer, Projection Equipment, PowerPoint Presentation and software, Facilitator’s Guide,
Participant’s Handbook.
Tools, Equipment and Other Requirements
SOP; pH meter(Digital); Thermometer (Digital); Beakers; Measuring Cylinder; Measuring flask;
Brinometer; Salinometer, Hydrometer; Weighing Balance (Digital); Brix Meter/ Refractometer;
Deep fridge; refrigerator; Gas burner with cylinder; Fruit tray; Stainless steel mug; Pilfer proof
capping machine; Cutting knives; mixer/electric mixer; water tank; fruit slicing machine; sealing
machine; Vacuum gauge; pressure gauge; seam checking gauge or screw gauge; pressure cooker;
coring Knives; Pitting knives; Juice extractor, crown corking machine; pulper; fruit mill; vacuum pan;
mechanical peeler/ batch type of fruit and vegetable peeling; steam jacket kettle; baby boiler/
exhausting box; shredder for slicing of fruit and vegetable; liquid filling machine; Autoclaves S.S
vessels with lids; micrometer seam checking gauge; bottle brush washer; protective gloves, head
caps, aprons, safety goggles, safety boots, mouth masks, sanitizer, safety manual.

Module 3: Wash and Sort the Fruits for Processing
Terminal Outcomes:
 Discuss the procedure to wash the fruits for fruit pulp processing
 Perform the tasks to inspect the washed fruits manually and sort them for fruit pulp processing

 Discuss the significance and procedure  Dramatize a situation on how to receive
of receiving and checking fruits from fruits from the supplier or vendor for
supplier or vendor for quality and quality and quantity
quantity  Demonstrate how to check fruits
 List the physical quality parameters of received from supplier or vendor dor
the fruits such as appearance, colour, quality and quantity
texture, maturity, etc.  Apply appropriate practices to remove
 Discuss the methods to monitor dirt, soil, dust, and unwanted sticky
temperature of fruits to be cooled to material, etc. by dumping fruits into the
the required temperature washing tank
 Elaborate on the standard operating  Show how to use transfer fruits from
procedure of a ladder conveyor the washing tank to the washing line
 Explain the Standard Operating conveyor using the ladder conveyor
Procedure (SOP) to wash fruits to start  Demonstrate how to rinse fruits with a
the process high-pressure spraying system
 Discuss the visual inspection procedure  Apply appropriate methods to visually
for manually washed fruits inspect the washed fruits and
removing damaged, blemished, and
rotten ones manually
Classroom Aids:
Training kit (Trainer guide, Presentations), White board, Marker, Projector, Laptop, Presentation,
Participant Handbook and Related Standard Operating Procedures

Washing tank, Washing line conveyor, High-pressure spray, etc.

Module 4: Peel, De-seed and Destone the Fruits
Mapped to FIC/N0122 v 2.0
Terminal Outcomes:
 Perform the process to peel, de-seed, and cut the sorted fruits
 Describe the ways to dispose of the peeling material or core of the fruits

 Elaborate on the standard operating  Demonstrate the steps to remove the
procedure of chopper/cutter/slicer peel or core of the sorted fruits using the
machine peeler or corer (depending on the type
 Explain the process of peeling or core of fruits)
removal of the fruits  Show how to wash peeled fruits using
 State the significance ensuring the pump water or open spraying system
removal of peel or core appropriately  Apply appropriate practices to either
by monitoring the fruits emerging from dispose of or process the peeled
the peeling or coring process material or core further separately as
 Discuss the SOP to cut fruits manually per standards
and dispose of the waste  Demonstrate how to cut fruits manually
in required size or loading them in the
chopper, cutter or slicer machine
 Show how to cut the fruit tip or peel the
fruit manually
Classroom Aids:

Peeler, Corer, Open spray system, Chopper, Slicer machine, Cutter, etc.

Module 5: Fruit Pulp Extraction and Pre-cooking of the Pulp
Terminal Outcomes:
 Discuss the tasks to be performed to extract the fruit pulp

 Perform the activities to pre-cook the extracted fruit pulp

 Discuss the fruit pulp extraction  Apply appropriate procedure to extract
process the fruit pulp using various machinery
 State the importance of ensuring that  Employ appropriate practices to collect
collected pulp is free from seeds and the refined pulp in the collection tank
fiber  Demonstrate how to replace damaged
 Discuss the methods to examine pre- or clogged filter screen of pulper cum
cooked fruits pulp finisher or pulper refiner machine
 Explain the control parameters  Demonstrate how to pre-cook the pulp
(Pressure, temperature, cooking time, by transferring pulp to steam jacketed
stirrer speed, etc.) of cooking tank as per kettle or pre-cooking tank, checking
standards pumped quantity and setting the control
 Discuss the standard procedure to parameters like pressure, temperature,
replace damaged or clogged filter cooking time, stirrer speed, etc.
screen of pulper cum finisher/pulper  Demonstrate how to examine pre-
refiner machine cooked fruits pulp through feel or
 Describe the procedure to transfer the texture
sample of the pulp to the quality lab as  Show how to operate refractometer to
per standards measure the brix
 Apply appropriate practices to collect
the pre-cooked pulp in the collection or
holding tank
 Employ appropriate practices to collect
and transfer the samples of pulp to the
quality lab for analysis (such as brix, pH,
titratable acidity, etc.)
 Demonstrate the procedure to de-
aerate and concentrate the fruit pulp
Classroom Aids:
Collection tank, Steam jacketed kettle or Pre-cooking tank, De-aeration tank, Evaporator, etc.
Module 6: Aseptic Sterilization and Packing of Fruit Pulp
Terminal Outcomes:
 Discuss the procedure of aseptic sterilization of the fruit pulp

 Perform the activities to pack and send the fruit pulp to the storage area

 Discuss the control parameters  Demonstrate the procedure to sterilize
(such as Temperature, pressure, the pre-cooked, de-aerated and
time, etc.) of the sterilizer to be concentrated pulp by transferring the
maintained for sterilizing the fruit pulp into sterilization tank and adjusting
pulp the controls of the tank like
 Discuss the operating procedure of temperature, pressure, time etc.
aseptic packaging machineries,  Apply appropriate procedure to monitor
aseptic packaging process and and maintain steam pressure by
relevant parameters adjusting gauges to sterilize fruit pulp as
 Describe the procedure to monitor per standards
and maintain steam pressure  Show how to place plastic liners in the
 State the significance of maintaining container such as drums, cartons, etc. =
the temperature of the product  Demonstrate how to check the labelling
surge tank until the marked filling details (like, Date of manufacture, date
level of expiry, batch code etc.) on the
 Explain the SOP for sending the packaging material and place it inside
filled aseptic bags to the storage the liner for filling pulp
area, and storing raw materials, and  Demonstrate how to fix spout of aseptic
packaging material bag to the filling nozzle of the machine
 Show how to fill hot sterile product into
the aseptic bag and seal or close it with
sterile closures while setting controls
like pressure, temperature, filling
volume etc.
 Apply appropriate practices to check for
the required weight of the container and
label the container along with the
details, such as, batch number, date of
manufacture, date of expiry,
volume/weight, etc.
 Employ appropriate practices to transfer
filled aseptic bags into the storage area
and store them by maintaining storage
conditions as per standards
Classroom Aids:
Sterilization tank, Product surge tank, Plastic liners, Drums, Cartons, Aseptic bag, etc.

Module 7: Can the Fruit Pulp
Terminal Outcomes:
 Discuss the procedure to can the fruit pulp

 Perform the tasks to report the discrepancy, if any

 Discuss the operating procedure of  Demonstrate operating procedure of
canning machinery can reformer, flanger, seamer, can
 Discuss the canning process of the fruit body beader, and embossing machines
pulp and the parameters to be to form cans
considered for the process  Apply appropriate practices raise
 Describe the procedure to fill pulp into stacked cans and transferring them to
the cans mechanical conveyor using machine-lift
 Discuss the SOP on storing finished  Employ appropriate observation
goods method to remove defective/damaged
 Outline the scope of various standards cans from the conveyor and discard
as well as FSSAI laws and regulations on them as per the standards
product, packaging, and labelling  Show how to feed the empty cans to
 Discuss the procedure to place a lid conveyors for washing, filling, and
over the filled cans with a sealing sealing machines
machine or manually  Demonstrate the procedure to
 State the importance of taking the sterilize, collect, and transfer the cans
canned fruit pulp samples for quality to the filling machine and also to place
lab for analysis them on the conveyor
 Discuss various types of packaging  Show how to transfer pre-cooked/pre-
materials, and packaging machinery for heated pulp into the filling tank and set
fruit pulp control parameter, such as
 Discuss standard quality parameters, temperature, volume, agitator etc.
basic food microbiology and quality  Show how to transfer the filled can to
assessment of the fruit pulp based on the can sealing machine and load the
physical parameters canned product manually in metal
baskets
 Demonstrate how to sterilize process of
the can at a specified temperature for
specified time and cool the cans in cold
water tank by operating the valves to
circulate cold water in tanks and
manually dry the cans or by adjusting
the controls of dryer
18 | Multi Skill Technician - Fruits and Vegetables  Apply appropriate practices to inspect
the cans for leakage and remove the
leaked cans from the water tank for
further re-use or discarding as per
standards
 Apply appropriate practices to transfer
the filled and cooled cans to the
packaging machine
 Apply appropriate practices to take
samples of canned products and
sending them to the quality lab for
analysis
 Show how to pack the labeled cans into
cartons and transfer to the storage area
and store them as per standard storage
conditions
 Dramatize a situation on how to inform
the supervisor on discrepancies or
concerns for immediate action
Classroom Aids:
Reformer, Flanger, Seamer, Can body beader, and Embossing machines, Machine-lift, Mechanical
conveyor, Packaging machine, etc.

Module 8: Carry out preservation of Fruits and Vegetables
Mapped to FIC/N0203, v 1.0
Terminal Outcomes:
 Discuss the process to Dry/dehydrate and freeze fruits and vegetables

 Demonstrate the standard practices followed for drying, dehydrating and freezing of fruits and vegetables

 List the raw materials to be procured.  Demonstrate how to check the weight,
 Discuss the production plan. appearance, and other physical
 State how to dry/dehydrate fruits and parameters.
vegetables.  Show how to transfer produce into the
 List types of peeling. washing tank.
 Explain the process of reheating the lye  Show how to operate agitator.
solution.  operate sorting/inspecting line conveyor
 Discuss the use of different solar dryers. to transfer produce to inspection station.
 Discuss how to check the physical  inspect visually and remove damaged,
parameters of the dried product passing blemished and rotten fruits and discard
out of the dryer. them.
 Explain how to transfer dried product  Show how to prepare solution for various
into scraping line or to vibrating mesh peeling method.
conveyor to remove any undesirable  operate conveyor or elevator and
particles left on the produce. transfer sorted produce into peeler or
corer machine.
 Show how to set controls of a blancher.
 Perform the inspection of blanched
produce .
 Demonstrate how to transfer dried
produce to different dryers for removal
of moisture.
 Show how to set parameters of dryer.
 Carry out cooling of the dried produce
 Carry out forming and filling of cans
 Show how to add brine and the steps
before sealing the cans.
 Demonstrate the post sealing process.
 Show different steps of freezing the fruits
and vegetables.

Classroom Aids
Participant’s Handbook
Fruit Washer, Peeler, Fruit Pulper, Juice Extractor, Clarifier, Filter, Pasteurizer, Steam Jacketed
Kettles, Packaging Machines, Protective Gloves, Head Caps, Lab Coat, Safety Goggles, Safety
Boots, Mouth Masks, Sanitizer, Food Safety Manual

Module 9: Carry out production of various types of pickles and pastes
Terminal Outcomes:
 Discuss the process for preparing different types of pickles, pastes and murabba from fruits and vegetables
 Demonstrate the standard work practices followed to produce various types of pickles and pastes

 Recall the procedure of sampling to test the  Show how to check the quality and level of
water quality and verifying the water level water before washing the fruits and
 Discuss the significance of drying line vegetables
conveyor and sorting line conveyor  Demonstrate the standard procedure for
 Describe the operation of a peeling rinsing and drying the fruits and vegetables
machine  Show how to use a peeling machine
 Explain the mechanism of peeling and  Illustrate the process of peeling and slicing
slicing fruits and vegetables using appropriate machines
 Explain how to inspect the vegetables and  Exemplify the steps to prepare the brine
fruits to identify spoilage solution and fermentation process
 Elucidate the need of brine solution and  Demonstrate the process of preparing
fermentation process pickle, murabba and paste using necessary
 State the importance and use of vinegar, machines
brine and oil solution for pickle making  Demonstrate how to analyse the quality of
 Describe the method of preparing pickle, the finished product as per the standards of
paste and murabba using essential the organization
machines  Demonstrate the various steps that are
 Explain the packaging and postproduction performed for packaging of the processed
activities food
 Describe the standard practices to replace  Illustrate the techniques for cleaning the
defective material and to follow the machineries using recommended sanitizers
process of disposing them safely following industry procedures such as
 Discuss the impact of various kinds of cleaning clean-in-place, cleaning out of
hazardous material on the production place
process  Apply standard practices to replace
defective material and to follow the
process of disposing them safely
 Show how to dispose unwanted (such as
broken, chipped or cracked equipment,
spoiled material, etc.) and hazardous
materials safely as per standard work
practices
Classroom Aids:

Water tank, spraying system, drying line conveyor, sorting line conveyor, peeling machine, steam
jacketed kettle, salinometer, crusher/mill, pulper, grinding machine, pickle making machine,
container, filling machine, batch mixing cooker, raw ingredients, refractometer, storage tank,
packaging machines, sterilized packing material, cartons, protective gloves, head caps, aprons,
safety goggles, safety boots, mouth masks, various types of sanitisers and disinfectants, trash bins
for waste material disposal, equipment for cleaning, procedural manual for reference

Module 10: Carry out sorting and grading of fruits and vegetables
Terminal Outcomes:
 Discuss the sequence of operations to be performed for sorting and grading the produce
 List the various types of tools, equipment and related machinery utilised in the process
 Demonstrate the procedure to be followed for sorting, grading, packaging and dispatching the
produce

 List the quality parameters (physical,  Show how to receive the agricultural
chemical, microbiological, sensory) produce.
required to be evaluated while sorting the  Demonstrate the procedure to be followed
agricultural produce. for washing and cleaning the agricultural
 Describe the importance of determining produce.
physical and sensory characteristics of the  Demonstrate the process of drying the
produce. washed produce.
 Describe the various types of tests  Show how to inspect the washed produce
performed to check the quality of to ensure its adequately dried.
agricultural produce.  Show how to apply waxing on agricultural
 Discuss the procedure of sampling of produce.
produce and testing the water for desired  Demonstrate the use of various equipment
levels of suitability. by setting controls for washing, drying,
 State the significance of washing the sorting and grading the produce.
agricultural produce.  Use relevant tools and equipment to test
 State the importance of grading fruits and the quality of produce at various stages and
vegetables. take appropriate action in case of
 Discuss the steps to be performed for variances.
receiving agricultural produce from the  Apply standard practices to move the
supplier/vendor. materials from place to another.
 Explain the technique used for washing  Show how to calibrate the equipment as
fruits and vegetables as per industrial required at various stages.
practices.  Show how to measure the specified quantity
 List the tools and equipment required for of chlorine and dosage in water.
washing, drying, sorting and grading of  Demonstrate the steps followed to prepare
fruits and vegetables. the chlorinated water.
 Identify the rejects and take appropriate  Perform relevant steps for sorting and
action as per standard work practices. grading the agricultural produce.
24 | Multi Skill Technician - Fruits and Vegetables  Employ appropriate practices to move
 Describe the storage procedure to store the
incoming produce, packaging materials and products in the packaging machine.
packed produce safely.
 Describe the techniques used for  Show how to check the product labels to
determining the quality of the product. confirm appropriate packing and display of
 Explain the standards to be followed for required information.
handling various grades of agricultural  Show how to pack the product and
produce. eliminate the packaging defects.
 Explain the ways to implement food safety  Carry out secondary packaging as per
management system and critical control standard practices.
points for washing, sorting and grading of  Operate packaging machine, printing
agricultural produce. machine and labelling machine effectively.
 List the various types of packaging material  Apply standard methods to store the
used in the job. produce appropriately.
 Discuss the types of defects and procedure  Demonstrate the procedure to be followed
to handle rejected materials appropriately. for cleaning the work area and machinery.
 Explain the methods used to store and  Dramatize on how to coordinate with
organize pallets appropriately. relevant personnel to dispatch the produce
 State the importance of labelling on for further processing.
package.  Roleplay a situation on how to escalate
 List the information to be verified on the issues beyond own scope, address issues at
label. work, etc.
 State the importance of following defined  Show how to attend to minor repairs and
maintenance procedures in the job. equipment faults.
 Explain the importance of following  Show how to clean the tools and
standard operating procedures for equipment after task completion
production, cleaning and use of machine or thoroughly.
equipment.  Prepare sample documents as required in
 State the importance of evaluating the the job.
quality of produce for further processing.
 Explain the importance of performing
chemical and microbiological tests on the
produce and techniques used.
 Elucidate the cleaning practices to be
followed in the job.
 Describe the role of GMP and GHP at the
workplace.
Classroom Aids


Pump, Water, Spray System, Sorting Line Conveyor, Grading Line Conveyor, Electronic Sorting
Machine, Packaging Machine, Protective Gloves, Head Caps, Aprons, Safety Goggles, Safety Boots,
Mouth Masks, Sanitizer, Food Safety Manual

Module 11: Produce squash and juice
Mapped to FIC/N0103, v1.0
Terminal Outcomes:
 Demonstrate the processing of squash and juice.

 Demonstrate the method of clarifying fruit juice and packaging.

Theory– Key Learning Outcomes Practical– Key Learning Outcomes
 Explain the processing of Squash and  Demonstrate the pre-extraction

Juice. processes of fruits.
 State the procedures used to extract  Demonstrate the method of
the fruit and vegetable juice/pulp. production and clarifying fruit juice.
 Describe pasteurization process for  Demonstrate the process of packaging
fruit juice. squash and juice.
 List the quality parameters of squash  Demonstrate quality checks to be
and juice. performed
 Explain aseptic packaging in fruit  Demonstrate the process of cleaning
processing industry. the work area and machines after
 State the methods for storing raw production.
materials for later use.
 Explain the process of storing
packaged fruit pulp.
 Explain the FSSAI regulations
for Squash and Juice.
 Explain different quality
parameters to be checked
for juice and squash
Classroom Aids:
NIL
Thermometer (Digital), Beakers, Measuring Cylinder, Measuring Flask, Weighing Balance (Digital), Brix
Meter/Refractometer, Fruit Tray, Cutting Knives, Mixer/Electric Mixer, Fruit Slicing Machine, Pulper,
Peeler, Steam Jacketed Kettle, Slicer, Pasteurizer, Sterilizer, Clarifier, Protective Gloves, Head Caps,
Aprons, Safety Goggles, Safety Boots, Mouth Masks, Sanitizer, Safety Manual.
Module 12: Ensuring food safety and personal hygiene
Terminal Outcomes:
 Explain the ways to ensure food safety and personal hygiene at the workplace
 Demonstrate the steps to be followed for implementing good hygiene and manufacturing practices

 Define hazards and risks.  Employ appropriate techniques to prevent
 Recall the various types of health and product contamination and cross
safety equipment available in an contamination.
organisation and the methods for  Demonstrate the steps to be performed for
obtaining them. implementing good manufacturing
 Discuss the relevant health and safety practices (GMP) in a retail environment.
standards to be followed in the job as listed  Show how to treat injuries such as cuts,
in ‘The Food Safety and Standards Act, boils, skin infections and grazes
2006’. appropriately.
 Elucidate the ways to prevent product  Apply suitable methods for disinfecting the
contamination and cross contamination at work area and equipment thoroughly.
the workplace.  Demonstrate how to wash hands and use
 Discuss the ways to handle items that can alcohol-based sanitisers appropriately.
lead to allergic reactions in a retail  Show how to wear personal protective
environment. equipment such as gloves, hairnets, masks,
 State the importance of preventive health ear plugs, goggles, shoes etc. properly
check-ups for ensuring personal hygiene. ensuring adequate protection.
 State the importance of storing food at  Prepare a sample report consisting of
specified temperature. information such as illness to self and
 Discuss the importance of sanitising self others as per organisational practice.
and the work area safely and appropriately.  Roleplay a situation on how to
 Recall the ways to store the sanitising communicate with the supervisor for
materials appropriately. reporting illness of self and others.
Classroom Aids:
Gloves, hair net, shoe cover, soap dispenser, hand sanitizer, ear plugs, masks, aprons/lab coats
eye protection, hard hats, gloves, rubber boots, etc.

Module 13: Managing accidents and emergencies
Terminal Outcomes:
 List the various types of accidents and emergencies that can arise at the workplace and the
ways to address them
 Demonstrate the steps to be followed to implement emergency and evacuation procedures
effectively
 List the various types of health and safety  Apply appropriate techniques to deal with
hazards present in the environment. hazards safely and appropriately.
 Discuss the possible causes of risk, hazard or  Demonstrate the use of various types of fire
accident at the workplace. extinguishers effectively.
 Elucidate the standard practices and  Demonstrate appropriate ways to respond
precautions used to control and prevent to an accident situation or medical
risks, hazards and accidents at the emergency promptly and appropriately.
workplace.  Demonstrate the steps to be followed for
 Discuss the dangers associated with the use providing artificial respiration and cardio-
of electrical and other equipment. pulmonary resuscitation (CPR) in various
 State the importance of using protective instances (e.g. cardiac arrest).
equipment and clothing for specific tasks  Perform the steps to be followed during
and work conditions. emergency and evacuation procedure.
 Discuss the role of organisational protocols  Demonstrate the procedure of freeing a
in preventing accidents and hazards. person from electrocution.
 Recall the preventive and remedial actions  Show how to administer appropriate first aid
to be taken in the case of exposure to toxic to victims in case of cuts, bleeding, burns,
materials at the workplace. choking, electric shock, poisoning etc.
 Discuss the various causes of fire and ways
to prevent them.
 Elaborate the steps to use different types of
fire extinguishers.
 Explain the procedure to provide artificial
respiration and cardio-pulmonary
resuscitation (CPR) to the affected.
 Summarise the rescue techniques to be
followed at times of fire hazard.

 Discuss the significance of various types of
hazard and safety signs.
 Discuss the workplace emergency and
evacuation procedures.
 Elaborate the type of first-aid treatment to
be offered at times of shock, electrical
shock, bleeding, breaks to bones, minor
burns, resuscitation, poisoning, eye injuries,
etc.
 Discuss about the potential injuries and ill
health conditions that are caused due to
incorrect manual handling practices.
 List the precautions to be taken while lifting
and carrying materials in a food retail
environment.
Classroom Aids:

Helmet, gloves, rubber mat, ladder, neon tester, leather or asbestos gloves, flame proof aprons,
flame proof overalls buttoned to neck, cuff less (without folds) trousers, reinforced footwear,
helmets/hard hats, cap and shoulder covers, ear defenders/plugs, safety boots, knee pads,
particle masks, glasses/goggles/visors, hand and face shields, machine guards, residual current
Devices, shields, dust sheets, respirator.

Module14: Employability skills
Mapped to DGT/VSQ/N0102, v 1.0
Terminal Outcomes:
 Discuss Employability skills, Constitutional values, digital, financial, and legal literacy
 Explain about diversity and Inclusion, communication skills, and customer service
 State the relevance of entrepreneurship skills and how to be ready for jobs and apprenticeship

 Discuss the importance of Employability  Demonstrate how to communicate in a

Skills in meeting the job requirements well -mannered way with others
 Explain constitutional values, civic  Demonstrate working with others in a
rights, duties, citizenship, team
responsibility towards society etc.  Show how to conduct oneself
that are required to be followed to appropriately with all genders and PwD
become a responsible citizen  Show how to operate digital
 Show how to practice different devices and use the associated
environmentally sustainable practices applications and features,
 Discuss 21st century skills. safely and securely
 Display positive attitude, self -  Create a biodata
motivation, problem solving, time
management skills and continuous
learning mindset in different
situations
 Use appropriate basic English
sentences/phrases while speaking
 Discuss the significance of reporting sexual
harassment issues in time
 Discuss the significance of using financial
products and services safely and securely
 Explain the importance of managing
expenses, income, and savings
 Explain the significance of
approaching the concerned
authorities in time for any
exploitation as per legal rights and
laws
 Discuss the significance of using
internet for browsing, accessing
social media platforms, safely and
securely

 Discuss the need for identifying
opportunities for potential
business, sources for arranging
money and potential legal and
financial challenges
 Differentiate between types of customers
 Explain the significance of identifying
customer needs and addressing them
 Discuss the significance of maintaining
hygiene and dressing appropriately
 Use various sources to search and apply for
jobs
 Discuss the significance of dressing up
neatly and maintaining hygiene for an
interview
 Discuss how to search and register for
apprenticeship opportunities
Classroom Aids:
Computer, Projection Equipment, PowerPoint Presentation and software, Facilitator's Guide,
Participant's Handbook

Computer (PC) with latest configurations – and Internet connection with standard operating system
and standard word processor and worksheet software (Licensed) (all software should either be latest
version or one/two version below) , UPS, Scanner cum Printer, Computer Tables, Computer Chairs,
LCD Projector, White Board 1200mm x 900mm

Annexure
Trainer Requirements
Trainer Prerequisites
Minimum Educational Specialization Relevant Industry Training Remarks
Qualification Experience Experience
Years Specialization Years Specialization
M.Sc/M.Tech/ME Food Technology or Food Fruit and
Engineering vegetable
2 1
industry
B.Sc or Food Technology or Food Fruit and

graduate/B.Tech/BE Engineering vegetable
3 1
industry
Diploma Food Technology or Food Fruit and

Engineering vegetable
4 2
industry
B.Sc Food Science and Quality Fruit and

Control vegetable
4 2
industry
Diploma / Hotel Fruits and Vegetables Fruit and
Management/ Processing vegetable
5 2
Certificate course industry
Trainer Certification
Domain Certification Platform Certification
Certified for Job Role: “Multi Skill Technician - Recommended that the Trainer is certified for the
Fruits and Vegetables mapped to QP: Job Role: “Trainer” (VET & SKILLS), mapped to the
“FIC/Q0205, v1.0”. Minimum accepted score is Qualification Pack: “MEP/Q2601”, V.2. Minimum
80%. accepted SCORE IS 80 % as per SSC guidelines.

Assessor Requirements
Assessor Prerequisites
Minimum Specialization Relevant Industry Experience Training/Assessment Remarks
Educational Experience
Qualification Years Specialization Years Specialization
Hotel 5 Fruit and vegetable

management/Food industry
B. Sc/Diploma Technology/Home
3
Science/Agriculture/Post
Harvest Processing
Food Technology / Food 3 Fruit and vegetable

B.Tech/B.E./ industry
Engineering/Agriculture 2
Engineering
Food Technology or 2 Fruit and vegetable
M.Sc./M.E./M.Tech Food industry
1
Engineering/Agriculture
engineering
Agri Business 2 Fruit and vegetable
MBA
Management/FTM industry 1
Assessor Certification
Domain Certification Platform Certification
Certified for Job Role: “Multi Skill Technician- Recommended that the Assessor is certified for
Fruits and Vegetables” mapped to QP: the Job Role: “Assessor” (VET & SKILLS), mapped
“FIC/Q0205, v1.0”. Minimum accepted score is to the Qualification Pack: “MEP/Q2701”, V-2.
80%. Minimum accepted SCORE IS 80 % as per SSC
guidelines.

Assessment Strategy
This section includes the processes involved in identifying, gathering and interpreting information to
evaluate the learner on the required competencies of the program.
Assessment will be based on the concept of Independent Assessors empanelled with Assessment
Agencies, identified, selected, trained and certified on Assessment techniques. These
assessors would be aligned to assess as per the laid down criteria.
Assessment Agency would conduct assessment only at the training centres of Training Partner or
designated testing centers authorized by FICSI.
Ideally, the assessment will be a continuous process comprising of three distinct steps:
A. Mid- term assessment

B. Term / Final Assessment
Each National Occupational Standard (NOS) in the respective QPs will be assigned weightage.
Therein each Performance Criteria in the NOS will be assigned marks for theory and / or practical
based on relative importance and criticality of function.
This will facilitate preparation of question bank / paper sets for each of the QPs. Each of these
papers sets / question bank so created by the Assessment Agency will be validated by the industry
subject matter experts through FICSI, especially with regard to the practical test and the defined
tolerances, finish, accuracy etc.
The following tools are proposed to be used for final assessment:
i. Written Test: This will comprise of (i) True / False Statements (ii) Multiple Choice Questions (iii)
Matching Type Questions. Online system for this will be preferred.
ii. Practical Test: This will comprise a test job to be prepared as per project briefing following
appropriate working steps, using necessary tools, equipment and instruments. Through observation
it will be possible to ascertain candidate’s aptitude, attention to details, quality consciousness etc.
The end product will be measured against the pre-decided MCQ filled by the Assessor to gauge the
level of his skill achievements.
iii. Structured Interview: This tool will be used to assess the conceptual understanding and the
behavioral aspects as regards the job role and the specific task at hand.

Glossary
Term Description
Declarative Declarative knowledge refers to facts, concepts and principles that need to
Knowledge be known and/or understood in order to accomplish a task or to solve a
problem.
Key Learning Key learning outcome is the statement of what a learner needs to know,
Outcome understand and be able to do in order to achieve the terminal outcomes. A
set of key learning outcomes will make up the training outcomes. Training
outcome is specified in terms of knowledge, understanding (theory) and
skills (practical application).
OJT (M) On-the-job training (Mandatory); trainees are mandated to complete
specified hours of training on site
OJT (R) On-the-job training (Recommended); trainees are recommended the

specified hours of training on site
Procedural Procedural knowledge addresses how to do something, or how to perform a
Knowledge task. It is the ability to work, or produce a tangible work output by applying
cognitive, affective or psychomotor skills.
Training Outcome Training outcome is a statement of what a learner will know, understand
and be able to do upon the completion of the training.
Terminal Outcome Terminal outcome is a statement of what a learner will know, understand
and be able to do upon the completion of a module. A set of terminal
outcomes help to achieve the training outcome.

Acronyms and Abbreviations
Term Description
QP Qualification Pack
NSQF National Skills Qualification Framework
NSQC National Skills Qualification Committee
NOS National Occupational Standards
HACCP Hazard Analysis and Critical Control Points
GMP Good Manufacturing Practices
GHP Good Hygiene Practices

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Model Curriculum Version: 1.0

Food Industry Capacity and Skill Initiative (FICSI)

Module 2: Produce Jam, Jelly and Ketchup ....................................................................................... 9

Module 3: Wash and Sort the fruits for processing ........................................................................... 9

Module 4: Peel, De-seed and destone the fruits ............................................................................... 9

Module 5: Fruit Pulp Extraction and Pre-cooking of the pulp .......................................................... 8

Module 6: Aseptic sterilization and packaging of fruit pulp ............................................................. 8

Module 7: Can the Fruit Pulp ............................................................................................................ 8

Module 8: Carry out preservation of fruit and vegetable ................................................................ 8

Module 11: Produce squash and juice .............................................................................................. 8

Module 12: Ensuring food safety and personal hygiene ................................................................... 8

Module 13: Managing accidents and emergencies ............................................................................ 8

Module 14: Employability Skills .......................................................................................................... 8

2 | Multi Skill Technician - Fruits and Vegetables

Sub-Sector Fruits and Vegetables

Occupation Processing-Fruits and Vegetables

Aligned to NCO/ISCO/ISIC Code NCO-2015/8160.2300,2400,3200,7514.1000, 0700

Minimum Educational Qualiﬁcation and 1. Grade 10 Pass

Last Reviewed On 18/03/2023

Next Review Date 17/03/2026

3 | Multi Skill Technician - Fruits and Vegetables

Model Curriculum Creation Date 15/02/2023

Model Curriculum Valid Up to Date 15/02/2026

Model Curriculum Version 1.0

Minimum Duration of the Course 600 Hours

Maximum Duration of the Course 600 Hours

4 | Multi Skill Technician - Fruits and Vegetables

5 | Multi Skill Technician - Fruits and Vegetables

NOS and Module Details Theory Practical On-the-Job On-the-Job Total

6 | Multi Skill Technician - Fruits and Vegetables

7 | Multi Skill Technician - Fruits and Vegetables

 Describe the food processing industry and its sub-sectors in brief.

Duration: 04:00 Duration: 00:00

Tools, Equipment, and Other Requirements

9 | Multi Skill Technician - Fruits and Vegetables

 List the steps followed to prepare Jam, Jelly and ketchup.

 Explain the Selection of Raw material  Demonstrate the pre-pulping processes of

10 | Multi Skill Technician - Fruits and Vegetables

11 | Multi Skill Technician - Fruits and Vegetables

Duration: 12:00 Duration: 18:00

Tools, Equipment and Other Requirements

13 | Multi Skill Technician - Fruits and Vegetables

Duration: 12:00 Duration: 15:00

Tools, Equipment and Other Requirements

14 | Multi Skill Technician - Fruits and Vegetables

 Discuss the tasks to be performed to extract the fruit pulp

Duration: 20:00 Duration: 30:00

 Discuss the procedure of aseptic sterilization of the fruit pulp

Duration: 08:00 Duration: 12:00

17 | Multi Skill Technician - Fruits and Vegetables

 Discuss the procedure to can the fruit pulp

Duration: 08:00 Duration: 15:00

19 | Multi Skill Technician - Fruits and Vegetables

 Discuss the process to Dry/dehydrate and freeze fruits and vegetables

Duration: 20:00 Duration: 40:00

20 | Multi Skill Technician - Fruits and Vegetables

21 | Multi Skill Technician - Fruits and Vegetables