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
AGRO PROCESSING
(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
 AGRO PROCESSING (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 11
6. Course Content 12
7. Assessment Criteria 18
8. Infrastructure 21
Annexure I –List of Trade Experts 25
 AGRO PROCESSING (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. “Agro Processing” CITS trade is applicable for Instructors of “Agro
Processing” Trade under CTS.

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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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 CAREERPROGRESSION PATHWAYS

• Can join as an Instructor in a Vocation Training Institutes/ technical Institution.

• Can join as a supervisor in Industries.

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

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 AGRO PROCESSING (CITS)

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

Internal Pass Marks

S Full
Subject Marks Assessm Internal
No. Marks Exam
ent Assessment
Trade
100 40 140 40 24
Trade Theory
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 Skill 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
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,

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 AGRO PROCESSING (CITS)

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) assessmentsare 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 guidance learning and achievement of goals
and engage students by demonstrating good while undertaking the training on
attributes of a trainer. specific topic.
• 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
should be well versed with instructional a rapport with audience, presentation
design, implement learning programme and in orderly manner and establish as an
assess learners which demonstrates expert in the field.

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 AGRO PROCESSING (CITS)

attainment of areasonable standard of crafts • Above average engagement of students

instructorship with little guidance and engage for learning and achievement of goals
students by demonstrating good attributes of while undertaking the training on
a trainer. specific 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 a high standard of crafts • Good engagement of students for
instructorship with minimal or no support and learning and achievement of goals
engage students by demonstrating good while undertaking the training on
attributes of a trainer. specific topic.
• 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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 AGRO PROCESSING (CITS)

3. GENERAL INFORMATION

Name of the Trade AGRO PROCESSING -CITS

Trade code DGT/4039
NCO – 2015 2356.0100, 7514.9900, 6111.0100, 6111.0101, 6111.0201,
6111.0301, 6111.0401, 8160.0700, 8160.0800, 8160.1000
NSQF Level Level-6
Duration of Craft Instructor
Training One Year
Unit Strength (No. Of 25
Student)
Entry Qualification Degree in Food Technology/ Food Engineering/Food processing from
recognized Board / University.
OR
Diploma (Minimum 2 Years) in Food Technology/Food Engineering
/Food processing from recognized Board / University.
OR
NTC / NAC in ‘Agro Processing’ or related trades.
Minimum Age
18 years as on first day of academic session.
Space Norms Lab Space - 120 Sq. m
Quality lab - 40 Sq. m
Power Norms
10 KW
Instructors Qualification for
1. Agro Processing -CITS B.Voc/Degree in Food Technology/Food Engineering/Food processing
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 the Trade of “Agro Processing” with seven years
experience in the relevant field.

Essential Qualification:
National Craft Instructor Certificate (NCIC) in ‘’Agro Processing’’
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

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short term ToT Course in Soft Skills from DGT institutes.

(Must have studied English/ Communication Skills and Basic
Computer at 12th / Diploma level and above).

3. Training Methodology B.Voc/ Degree in any discipline from AICTE/ UGC recognized College/
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
Instructor 21 Years

Distribution of training on Hourly basis: (Indicative only)

Total Hrs. Trade Trade Soft Skills Training Methodology

/week Practical Theory Practical Theory Practical Theory

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

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4. JOB ROLE

Brief description of job roles:

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

Institutes in respective trades as per defined job role. Imparts theoretical instructions for
the use of tools& equipment 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.

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

Cultivator, General; Cultivators, General; Farmer, General; grows crops, vegetables, fruits,
etc. depending upon soil, irrigation facilities, market, etc., and sells produce. Determines
crops to be grown depending on nature of soil, climate, irrigation and marketing facilities.
Selects and purchases good seed, fertiliser, implements and other items of farm equipment
including machinery. Clears field of stones, grass, shrubs, trees etc., using hand tools.
Prepares plots by raising ‘bund’(earthwork) around them for retention of water. Tills land
using plough or tractor and breads loads. Sows seeds and levels earth. Makes channels
connecting land to source of water for irrigation. Conducts weeding and hoeing to conserve
moisture. Prepares manure by collecting and storing farmyard refuse into ditch and covering
it with earth. Sprays insecticides, evolves measures to protect crops from destruction by
plant diseases and wild animals and nurses growing crops by picking wild growth. Harvests
matured crops using sickle etc. Collects harvested crop into bundles and carries it to the
threshing ground when completely dried by sun. Threshes harvested crop by treading
bullocks or machine. Separates grain from straw by winnowing. Bags corn, bundles straw
and stores corn in godown. Sells produce in market. Hires labourers when necessary and
supervises their work. Maintains equipment, building, fences etc. in good order. May
operate tractor, winnowing, threshing and other machines. May breed animals. May do
share cropping or take land on lease for cultivation.

Paddy Farmer; Paddy Farmer cultivates paddy as per the package of practices
recommended for a particular agronomic climate zone, type of soil, rainfall pattern and
climatic conditions to achieve the yields as per the genetic potential of a given variety and
sell the produce in the market.

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Wheat Cultivator; Wheat Cultivator cultivates wheat as per the package of practices
recommended for a particular agro climate zone, type of soil, rainfall pattern and climatic
condition to achieve the yield as per the genetic potential of given variety and sell the
produce as per the competitive market prices without distress sale.

Maize Cultivator; Maize Cultivator undertakes the cultivation of maize crop at the farm
level. The individual is also responsible for harvesting the maize crop. The maize cultivator
needs to adapt recommended practices for a particular agro climate zone, type of soil,
rainfall pattern andclimatic conditions to achieve the best possible yield.

Pulses Cultivator; Pulses Cultivator undertakes the cultivation of pulses at the farm level.
The individual is also responsible for harvesting the pulses. The pulses cultivator needs to
adapt recommended practices for a particular agro climate zone, type of soil, rainfall
pattern and climatic conditions to achieve the best possible yield.

Miller, Food Grains; Miller, Food grains processes rice, wheat, pulses, spices and other food
grains by operating one or more machines or by supervising their operations by other
workers. Adjusts and operates machines for removing husk or bran from grains, polishing
rice, grinding and crushing grain and spices into smaller pieces or powder, grinding, shifting
and screening grains, flour or spices etc.; observes and supervises milling process for desired
results, maintains flow of milled product by regulating flow of ingredients in specified
proportion; removes obstructions by tapping clogged spouts with mallet and by adjusting
gates; examines product periodically by rubbing sample between fingers or comparing it
with colour and texture of standard sample; keeps records of materials received and
products milled. May supervise other workers at various stages of processing. May be
designated according to type of grains milled or processed such as MILLER, RICE;
MILLER,SPICES; MILLER, DAL etc.

Husker, Machine (Food Grains); Husker, Machine (Food grain); Hullerman, Grain operates
husking machine to separate grain from its outer covering or shell. Starts machine; pours
grain into storage bin attached to machine; regulates feeding of grain into machine by
manipulating lever: examines hulled grain periodically for proper husking and adjusts
machine as necessary; switches off machine after completion of process or when machine
does not function properly; removes minor defects and reports major defects to supervisor
for rectification. Cleans and oils machine when not in use. May keep production reports,
may direct workers in storage of graded grain.

Flour Mill Operator; Flour Mill Operator operates grinding machine or mill to grind wheat,
gram or other grains into flour or animal feed. Sets mill by adjusting roller according to
fineness of grinding desired; feeds grain into feeding bin of mill by hand; observes process,
keeping grain moving at regular rate by tapping clogged spouts with hammer and by
adjusting gates; examines crushed product periodically by feel of fingers and adjusts roller
as necessary; removes flour collected in bag or container at delivery end; cleans and oils

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machinery. May weigh grain and flour; calculate charges and collect payment of services
rendered to customers. May dress mill stones.

Reference NCO 2015:

a) 2356.0100 – Manual Training Teacher/Craft Instructor
b) 7514.9900 – Fruits, Vegetables and Related Preservers, Others
c) 6111.0100 – Cultivator General
d) 6111.0101 – Paddy Farmer
e) 6111.0201 – Wheat Cultivator
f) 6111.0301 – Maize Cultivator
g) 6111.0401 – Pulses Cultivator
h) 8160.0700 – Miller, Food Grains
i) 8160.0800 – Husker, Machine (Food Grains)
j) 8160.1000 – Flour Mill Operator

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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. Demonstrate operation, handling and maintenance of agro processing machinery.

2. Plan for safe production processes of foods and identification of wastes in Agro
industry along with its proper utilization.
3. Test and evaluate storing and packaging materials.
4. Plan for various production processes of different wheat products and detection of
extraneous matter in those along with determination of several physical
parameters.
5. Demonstrate milling operations in production of dal (pulse) along with detection of
khesari dal and metanil yellow.
6. Plan and execute production of cereal based products and by-products and evaluate
their quality parameters.
7. Demonstrate procurement & processing of Spice powders and identification of
various quality parameters of the same.
8. Plan and execute extraction, refining and purification of oil and determination of its
quality parameters.
9. Demonstrate various processing of paddy for rice and evaluate its quality.

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6. COURSE CONTENT

SYLLABUS FOR AGRO PROCESSING –CITS TRADE

TRADE TECHNOLOGY
Reference Learning Professional Skills Professional Knowledge
Duration
Outcome (Trade Practical) (Trade Theory)
Practical 48 Hrs Demonstrate 1. Demonstrate operating Machinery in Agro
operation, handling and handling of agro processing
Theory 18 Hrs and maintenance of processing machinery: Different machines used in
agro processing • Hammer mill, agro processing industry;
machinery. Groundnut working principles
decorticator hand operation and
operated, Mini dal maintenance.
mill, Mini rice mill, Maintenance of
Mini oil expeller, Grain equipment.
cleaner, Mini grain
mill, Wheat flour mill,
Micro pulveriser and
Destoner, Packaging
machine (Heat sealing
machine), Weighing
Balance, Extruder.
2. Fault identification and
rectification of faults.
Practical 48 Hrs Plan for safe 3. Apply food safety Food regulations:
production processes management system Overview of Food Safety
Theory 18 Hrs of foods and (FSMS) like GHP, GMP, and Standards Act, 2006
identification of HACCP, etc. in agro BIS, ISO-22000, Agmark,
wastes in Agro processing industry. HACCP, International Food
industry along with its 4. Utilize agro industry Standards.
proper utilization. wastes: Prepare and International food laws and
verify normality of regulatory agencies:
standard solutions. International Organizations
– FAO (Food & Agriculture
Organization), WHO (World
Health Organization),
Codex Alimentarius, ISO,
WTO. National
Organizations – ICMR,
ICAR, Council for social
welfare, International Food

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Control Systems including

CODEX GMP.
Importance of personal
Hygiene, Cleaning &
Sanitary standards of Agro
processing industry.
Registration process for
'FOSTAC' from FSSAI
recognized training
certification agencies.
Practical 64 Hrs Test and evaluate 5. Explain different storage Storage and packaging
storing and packaging structure for grains. Need and importance of
Theory 24 Hrs materials. 6. Demonstrate packaging storage and packaging
evaluations. methods,
7. Test packaging materials. Types of packaging
materials e.g. paper, glass,
metal, plastic, packaging
form.
Quality standards for
packed processed
products. Packaging
evaluation WVTR, GTR,
Bursting strength, tensile
strength, tearing strength,
drop test
Practical 80 Hrs Plan for various 8. Demonstrate cleaning, Cereal grains: wheat, corn
production processes grading and other pre- & nutri-cereals
Theory 30 Hrs of different wheat processing activities. Primary and secondary
products and 9. Show production of processing of wheat and
detection of whole wheat and corn corn.
extraneous matter in flour. Types of corn.
those along with 10. Detect extraneous Methods of Cleaning,
determination of matter in atta/ maida. grading, milling and
several physical 11. Demonstrate production fumigation.
parameters. of Suji, Maida, Dalia. Processing of Nutri cereals
12. Demonstrate processing like sorghum (Jowar),
of Nutri-cereals viz., pearl millet (Bajra), finger
sorghum, pearl millet millet (Ragi/Mandua), little
and finger millet, etc. millet (Kutki), kodo millet
13. Plan and perform (Kodo), barnyard millet
packaging and labelling (Sawa/Jhangora), foxtail
of the products. millet (Kangni/Kakun),
14. Demonstrate proso millet (Cheena), etc.

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preparation and quality Standards for the wheat

evaluation of popped flour.
corn. Adulteration in flour.
15. Estimate gluten content
from wet milling of corn.
16. Determine dry and wet
gluten content of flour.
17. Determine moisture
content of flour using hot
air oven method and IR
Moisture meter.
18. Determine ash content
of flour.
19. Determine water
absorption power of
flour.
20. Determine thousand
kernel weight of grains.
21. Determine impurities
present in the grains.
22. Determine hector
litreweight of grains.
23. Determine vitreousness/
mealiness of wheat
grain.
24. Determine pelshenke
value of wheat flour.
25. Determine maltose
figure of wheat flour.
26. Estimate free fatty acid
of wheat flour.
27. Determine wheat grain
hardness using texture
analyzer.
Practical 80 Hrs Demonstrate milling 28. Monitor pre-treatment in Dal (Pulse) Milling
operations in dal milling like cleaning, Classification of pulses.
Theory 30 Hrs production of dal grading, soaking, and Pre milling treatments of
(pulse) along with drying. pulses, pulse milling and
detection of khesari 29. Demonstrate milling recent developments.
dal and metanil pulses for production of Principle of dal milling.
yellow. dal, e.g. pigeon pea, Pulses suitable for milling.
green gram, Bengal Different Methods of dal
gram. milling

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30. Detect khesari dal in Working and principle of

pulses. dal mill.
31. Show Packaging and uses By-products utilization.
of wastes from dal mill. Adulteration in pulse.
32. Demonstrate effect of
moisture content on the
dehusking efficiency and
breakage of pulses
during milling.
33. Show effect of alkali
treatment on the milling
characteristic of pulses.
34. Demonstrate effect of
wet methods of milling
on the dehusking
efficiency and breakage
of pulses during milling.
35. Detect metanil yellow in
pulses.
Practical 80 Hrs Plan & execute 36. Monitor production of Cereals industry By-
production of cereal cereal based products Products :
Theory 30 Hrs based products, by- like macaroni, noodles, Recovery and utilization of
products and evaluate
spaghetti and vermicelli. starch, gluten, dextrin,
their quality
parameters. 37. Estimate moisture dextrose, bran, bran oil,
content, protein content, Germ and germ oil, husk,
ash content and fat protein isolates, high
content in cereals flour. fructose corn syrup, corn
38. Determine different liquor, yellow and white
quality parameters in dextrin and dextrose
cereals product. powder.
Practical 80 Hrs Demonstrate 39. Plan & perform Spices and condiments
procurement & procurement and Pre- Grinding
Theory 30 Hrs processing of Spice processing of spices, Production of major spices
powders and
cleaning, grading, de- in India & their importance
identification of
various quality stoning, milling, blending in Indian diet.
parameters of the and formulating and Spices suitable for
same. preparing of spices and processing.
spice mixes. Unit operations in spices
40. Demonstrate the processing: Principles,
working of machinery for method and machinery in
spice grinding. spice grinding.
41. Show production of spice Quality assurance &
powders from, methods to detect

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coriander, black pepper, adulteration.

red chilly, turmeric etc. Oleoresin of different
42. Detect extraneous spices.
matter in ground spices.
43. Detect coal tar dies in
spices containing fast
natural colour like
(Turmeric).
44. Detect papaya seeds in
black pepper.
45. Detect powdered bran
and sawdust in spices
(ground).
46. Detect brick powder,
sand dirt in chillies.
47. Demonstrate process of
essential oil extraction
and oleoresin of different
spices.
Practical 96 Hrs Plan &execute 48. Show working of oil Oil Extraction :
extraction, refining expellers. Nutritional importance and
Theory 36 Hrs and purification of oil 49. Demonstrate effect of functions of oils from plant
and determination of pre treatment on the oil
sources.
its quality parameters. recovery from different
oil seeds. Different methods of oil
50. Show oil expelling from extractions, oil expression
different oil seeds e.g. from oilseeds like
mustard, groundnut, and mustard/rapeseed,
rapeseed, sunflower. coconut, sunflower,
51. Plan & perform filtration groundnut, sesame, cotton
and packaging of oil.
etc.
52. Detect Argemone oil.
53. Detect oil soluble coal tar Different types of oil
dies in oil. expellers.
54. Estimate protein content Process flow chart of oil
in the deoiled meal. extractions.
55. Determine iodine value, Oil refining and
RM value, P- value, purification :
saponification value of
Refining, purification,
oils.
56. Conduct qualitative deodorization, stabilization
checking of various and hydrogenation.
adulterants in oils.
57. Demonstrate solvent Different quality
extraction of selected parameters :
oilseeds.
Peroxide value,
58. Explain physical

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properties of oil seeds. saponification value,

59. Conduct preparation and Iodine value, acid value,
sensory evaluation of TBA , RM value, P- value,
peanut butter.
Kries value,
Practical 64 Hrs Demonstrate various 60. Conduct processing of Rice Milling
processing of paddy paddy for rice. Discuss the working and
Theory 24 Hrs for rice and evaluate 61. Show packaging of rice: principle of rice mill in
its quality.
weighing, bagging, detail and their parts.
sealing machines. Suitability of paddy for rice
62. Demonstrate grading of milling.
rice grain on the basis of Drying of paddy for rice
shape and size. milling.
63. Determine milling yield Process of modern rice
of paddy. milling.
64. Demonstrate Curing and ageing of rice.
preparation and quality Working principle and
evaluation of beaten operation. Cleaner,
rice. Sheller, separator,
65. Show different methods polisher, rubber roller
of parboiling and their and graders etc.
effects on milling of rice. Nutritional loss in polished
rice.
Parboiling of rice: Theory
& methods of Parboiling.
Advantages and
limitations of parboiling
of rice.

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. Demonstrate operation, Identify basic machineries used in agro processing industries.
handling and maintenance Operate Hammer mill, Groundnut decorticator hand operated,
ofagro processing Mini dal mill etc.
machinery. Handle Mini rice mill, Mini oil expeller, Grain cleaner, Mini grain
mill, Wheat flour mill etc.
Demonstrate usage of Micro pulveriser and Destoner, Packaging
machine (Heat sealing machine), Weighing Balance, Extruder etc.
Explain working principles of the machineries.
Check and rectify faults in machineries.
Demonstrate maintenance of all equipment.

2. Plan for safe production Differentiate application of HACCP and GMP in agro processing
processes of foods and industry.
identification of wastes in List out international food standards.
Agro industry along with its Explain international food laws.
proper utilization. Demonstrate the roles of food regulatory agencies.
List out the wastes coming out from agro industries.
Illustrate the utilization process for the wastes.
Demonstrate importance of personal Hygiene, Cleaning &
Sanitary standards of Agro processing industry.

3. Test and evaluate storing Explain different storage structure for grains.
and packaging materials. List out the packaging materials used in agro industries
Consider the factors before selection of proper packaging
material.
List the parameters to be checked during packaging of foods.
Demonstrate the testing method of packaging materials.
Check quality standards for packed processed products.

4. Plan for various production Conduct cleaning, grading and other pre-processing activities.
processes of different Select and ascertain tools and equipment for production of whole
wheat products and wheat, corn flour, Suji, atta/maida and dalia.
detection of extraneous Demonstrate preparation and quality evaluation of popped corn.

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 AGRO PROCESSING (CITS)

matter in those along with Checkmoisture content of flour using hot air oven method and IR
determination of several Moisture meter.
physical parameters. Determine ash content of flour.
Ascertain water absorption power of flour.
Determine thousand kernel weight of grains.
Checkimpurities present in the grains.
Determine hectolitre weight of grains.
Ascertain vitreousness/ mealiness of wheat grain.
Determine pelshenkevalue of wheat flour.
Ascertain maltose figure of wheat flour.
Estimate free fatty acid of wheat flour.
Determine wheat grain hardness using texture analyzer.

5. Demonstrate milling List out the pre-treatment in dal milling like cleaning, grading,
operations in production of soaking, and drying.
dal (pulse) along with Demonstrate milling pulses for production of dal, e.g. pigeon pea,
detection of khesari dal and green gram, Bengal gram.
metanil yellow. Detect khesari dal in pulses.
Show Packaging and uses of wastes from dal mill.
Demonstrate effectof moisture content on the dehusking
efficiency and breakage of pulses during milling.
Show effect of alkali treatment on the milling characteristic of
pulses.
Detect metanil yellow in pulses.

6. Plan andexecute Plan and execute production of cereal based products like
production of cereal based macaroni, noodles, spaghetti and vermicelli.
products and by-products Estimate moisture content, protein content in cereals flour.
and evaluate their quality Ascertain ash content and fat content in cereals flour.
parameters. Determine different quality parameters in cereals product.

7. Demonstrate procurement Plan & execute procurement and Pre- processing of spices,
& processing of Spice cleaning, grading, de-stoning, milling, blending and formulating
powders and identification and preparing of spices and spice mixes.
of various quality Demonstrate the working of machinery for spice grinding.
parameters of the same. Show production of spice powders from, coriander, black
pepper, red chilly, turmeric etc.
Check extraneous matter in ground spices.
Detect coal tar dies in spices containing fast natural colour like
(Turmeric).
Find papaya seeds in black pepper.
Detect brick powder, sand dirt in chillies.
Plan & execute the process of essential oil extraction and
oleoresin of different spices.

8. Plan andexecute extraction, Explain the working of oil expellers.

refining and purification of Demonstrate effect of pre-treatment on the oil recovery
oil and determination of its from different oil seeds.
quality parameters. Show oil expelling from different oil seeds e.g. mustard,

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 AGRO PROCESSING (CITS)

groundnut and rapeseed, sunflower.

Plan & perform filtration and packaging of oil.
Detect oil soluble coal tar dies in oil.
Estimate protein content in the deoiled meal.
Determine iodine value, RM value, P- value, saponification value
of oils.
Conduct qualitative checking of various adulterants in oils
Demonstrate solvent extraction of selected oilseeds.
Conduct preparation and sensory evaluation of peanut
butter.

9. Demonstrate various Execute processing of paddy for rice.

processing of paddy for rice Show packaging of rice: Weighing, bagging, Sealing machines.
and evaluate its quality. Demonstrate grading of rice grain on the basis of shape and size.
Determine milling yield of paddy.
Show preparation and quality evaluation of beaten rice.
Illustrate different methods of parboiling and their effects on
milling of rice.

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 AGRO PROCESSING (CITS)

8. INFRASTRUCTURE

LIST OF TOOLS AND EQUIPMENT FOR AGRO PROCESSING (CITS)

For Batch Of 25 Candidates
S No. Name of the Tools& Equipment Specification Quantity
A. Equipment, Machine & Tools
1. Hammer mill Power operated, 1 HP ,10 Kg/hr. Body 1 no.
and hopper of stainless
2. Groundnut decorticator hand Hand operated 10 Kg/hr. 1 no.
operated
3. Mini dal mill Power operated, 1 HP 10 Kg/hr. Body 1 no.
and hopper of stainless
4. Mini rice mill Power operated, 1 HP 10 Kg/hr. Body 1 no.
and hopper of stainless
5. Mini oil expeller Power operated, 10 HP 15 lit/hr. Body 1 no.
and hopper of stainless
6. Grain cleaner Power operated, 1/2 HP;100 Kg/hr. 1 no.
Body and hopper of stainless
7. Mini grain mill Power operated, 01 HP 10 Kg/hr .Body 1 no.
and hopper of stainless
8. Flour Mill Capacity 8-9 kg , per hr. Body and 1 no.
hopper of stainless steel
9. Micro pulveriser Power operated, 1 HP 25 Kg/hr 1 no.
10. Storage bins of different Aluminium, 10-50 Kg Capacity with As required
capacity proper outlet and inlet
11. Platform scale balance 100 Kg Capacity 1 no.
12. Hot Air Oven • Should be double walled unit: - 1 no.
outer chamber should made up of
M.S. Sheet duly painted & inner
must be made up of S.S. Sheet.
• Temperature should be controlled
by Microprocessor Based PID Digital
Temperature Indicator-cum-
Controller from ambient to 3900C
with an accuracy of ±30C.

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 AGRO PROCESSING (CITS)

• Air ventilators should also be

provided on the sides & Air
Circulation fan be a standard
feature.
• Supply- 220/230 Volts A. C.
• Inner Size (W*D*H):605*605*605
mm
13. Moisture box Aluminium, 100 g capacity cylindrical 1 no.
14. De-stoner : For cleaning light 1 no.
materials, air classifier type
15. Packaging material : PP, PE, As required
laminated, Stand pouches
16. Extruder : Lab scale 1 no.
17. Weighing Balance (0.10 gm to 2 kg), (100 gm to 5 kg) 1 no each
18. IR Moisture meter 1 no.
19. Sealing machine (For pouch and 1 each
bags)
20. Pop corn making machine 1 no.
21. Muffle Furnace: • Body Material- Should be light weight 1 no.
with ceramic fiber wool insulation.
The outer casing should be made of
double walled thick PCRC sheet,
reattached with thick perforated
sheet on the bottom portion, painted
with attractive stove enamel.
• Heating elements should be made of
KANTHAL "A-1" wire and backed by
high temperature ceramic wool
insulation.
• The temperature control- must be
fitted in front of furnace with two
pilot lamps.
• Power supply- 220/230 volts AC fitted
with microprocessor based digital
temperature indicator cum controller.
•Max. Temperature 1000 0C
and working temperature
900 0C. Size-(150 x
150x300)mm (WxHxD)
22. De-husker for dehusking of 1 no.
paddy
23. Ball Mill: • Electrically operated having 1 no.
capacity from few grams to 2 Kg. Fitted
with F. H. P. motor up to 2 Kg jar and
with % H. P. heavy duty motor for 5 Kg
jar.
• Maximum speed of 80 RPM.

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 AGRO PROCESSING (CITS)

• Jar is to be made of aluminium/S.S.

• Steel balls of different sizes.
• Single phase 220/230 volts A.C.
supply. Capacity-2 kg.
24. Digital Weighing Balance Capacity: 220 gm 1 no.
Readability: 0.1 mg or 0.0001 gm
Weighing Pan: 80 mm or large, with
wind draft shield.
Auto Calibration should be provided
with respect to temperature.
25. Texture analyzer (Instrument for Texture analyzing system of minimum 01 no.
determination of texture, effect 50 Kg load frame capacity, should be
of viscosity, rheology, computer controlled through
measurement of hardness, compatible window based software for
softness and stickiness, finding rheological properties of food
brittleness, cutting force, products.
shearing, consistencies and
penetration force and also to (Load cells of 50 Kg, Cylinder Probes 2
function as Extensograph): Nos., Conical Probes 1 No., Spherical
Probes 1 No., Crisp fracture support rig
1 No., Blade set 1 No., Back extrusion
rig 1 No., Forward extrusion rig 1 No.,
TTC spreadability)
B. Consumable
26. Beaker 50, 100, 250 ml, 500 ml 15 nos.
27. Conical flask 50, 100, 250 ml, 15 nos.
500 ml
28. Measuring cylinder 15 nos.
100mI,250ml, 200 ml, 500ml,
29. Measuring flask of assorted sizes 15 nos.
30. Burrete of assorted sizes with 15 nos.
Burrete stands
31. Pipettes of assorted sizes 15 nos.
32. Thermometer (10°c to 110°C) 16Pcs.
Digital
33. Rubber Gloves 12 pair for
each trainee
34. Aprons 01 for each
trainee
35. Glass Funnels of assorted sizes 15nos.
36. Funnels 500ml. & 100ml. 15nos.
Separating
37. Test Tube With Test tube stand nos.
38. Glass rod 10 nos.
39. Gas lighter 06 no.
40. Ph meter Rod 02 nos.
41. Petri dish with cover 16 nos.
42. Label for labelling machine As required

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 AGRO PROCESSING (CITS)

43. Raw materials for practical's As required

C. FURNITURE
44. Instructor Chair & Table with 01 no.
Glass
45. Magnetic White Board 01 no.
46. Display Board 01 no.
47. Table for 01 Set.
computer/printer/scanner with
chair
48. Dual Desk 13no.
Workshop/Lab
49. Working table with 6-3x21/2 05 nos.
Aluminium tops
50. Stools 25nos.
51. Laboratory Table with rack 04 nos.
(8'*2'-6"-6") and sinks
52. Racks for keeping books (glass 01 sets
panel)etc.
53. Trainee Locker with space for 25 01 no.
54. Storage Rack for Chemicals 01 no.
55. Cup Board (large) 04 nos.
56. First Aid Box 01 no.
57. Fire Extinguisher As required
58. Almirah 02 nos.
59. Wooden Show Case For keeping 02 nos.
& Display sample
60. White Board 01 no.

Note:-
• Remaining Raw material, Testing chemicals and consumables not included in the list may be
purchased as per requirement.
• All machines shall be covered under AMC.
• Facility should be provided for removal of waste water used for cleaning of machines.
• Pest control should be done in lab time to time.

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 AGRO PROCESSING (CITS)

ANNEXURE - I

The DGT sincerely acknowledges contributions of the Industries, State Directorates, Trade
Experts, Domain Experts and all others who contributed in revising the curriculum. Special
acknowledgement is extended by DGT to the following expert members who had
contributed immensely in this curriculum.

List of Expert Members contributed/ participated for finalizing the course curriculum of
Agro Processing(CITS) trade
Name & Designation
S No. Organization Remarks
Sh./Mr./Ms.
1. Dr D.C Sexana, Professor Food Engineeringand Tech. Dept, Chairman
& HOD S.L.I.E.T, Longowal, Punjab
2. Dr S.L Shrivastava, Indian Institute ofTechnology, Member
Professor Kharagpur
3. Dr. Vikas Nanda, FoodEngineering and Tech. Dept, Member
Associate Professor S.L.I.E.T, Longowal, Punjab
4. Dr Ashok Kumar, Department of Process and Food Member
Professor Engineering, PunjabAgriculture
University, Ludhiana, Punjab
5. Dr. D.S Sogi, Professor Department of FoodScience and Member
Technology, Guru Nanak Dev
University, Amritsar, Punjab
6. Dr. Neeraj Kumar, National institute of food technology Member
Assistant Professor Entrepreneurship& Management,
Kundli, Sonipat, Haryana
7. Rakesh Kumar, Principal Govt. I.T.I, Hajipur, Bihar Member
8. M.A. Tejani Gits Foods Products Pvt.Ltd, Pune Member
9. ErPardumanSingh Principal, Govt. I.T.I, Nabha, Punjab Member
10. Dr P.S Negi, Scientist Central Food Technological, Member
Research Institute, Mysore
11. Rizwana Ansari, TO Govt. I.T.I, Chindwara, Madhya Member
Pradesh
12. PritiDwivedi, TO Govt. I.T.I, Chindwara, Madhya Member
Pradesh
13. Khurseed JamalSiddique, Govt. I.T.I, Chindwara, Madhya Member
TO Pradesh
14. Sandhya Singh, TO Govt. I.T.I, Chindwara, Madhya Member

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 AGRO PROCESSING (CITS)

Pradesh
15. Ranjeeta Sharma, MaharashiDayanandInstitute of Tech. Member
Principal Jabalpur, M.P
16. J.P Meena, Director DGET HQ, New Delhi. Mentor
17. K.L.Kulli, JDT CSTARI, Kolkata Co-
ordinator
18. G.Mohan, ADT NIMI, Chennai. Member
19. Raminder Kumar, VI R.V.T.I, Panipat Team
Leader
20. SriyaSumanPatro Lecturer, Government Member
Polytechnic,Behrampur,Ganjam,Odish
a
21. Gagandeep Gupta, International Fresh Farm Product Member
Quality Assurance India, Ltd,Channo, Sangrur,Punjab
Manager
22. Paramdeep SinghGhuman Moonak Distiller and Bottler pvt ltd, Member
Moonak, Sangrur, Punjab
23. Vijay Singh,GM International Mega Food Park, Member
Fazilka,Punjab
24. Ranveer Singh, Sr. , I.T.C,Greater Noida, U.P Member
Manufacturer Executive
25. RohitVerma,GM Jupiter multi-fruit processorPlot no 1, Member
phase III, Industrial area Talliwal,
District Una, H.P

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 AGRO PROCESSING (CITS)

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