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Food Processing Sector has eight subsectors compromising of 1)Dairy Products, 2)Fruits & Vegetables, 3)Oilseeds & Food Grain Milling, 4)Meat & Poultry, 5)Bread & Bakery, 6)Fish & Marine Products, 7)Aerated Beverages, 8)Alcoholic Beverages, and horizontal sectors comprising of 1) Food Products Packaging & Refrigeration 2)Quality Control, 3)Processed Food Entrepreneurship.
"Food Industry Capacity and Skill Initiative (FICSI) is a society registered under the Societies Registration Act of 1860 and is promoted by the Federation of Chambers of Commerce and Industry (FICCI), under the aegis of National Skill Development Corporation (NSDC). Food Industry Capacity and Skill Initiative (FICSI)is the Sector Skill Council for the Food Processing Sector engaged in identification of skill development needs in Food Processing Sector, development of a sector skill development plan and maintenance of a skill inventory, determination of skills/competency standards and qualifications, standardizing affiliation and accreditation process, participating in affiliation, accreditation, examination and certification, planning and execution Training of Trainers, promotion of academics of excellence and establishment of a specific Labour Market Information System (LMIS)."

Food & Beverages Steward

Eligibility 10 th pass
Description The Food & Beverage Service Steward is responsible for efficiently and courteously serving food and beverage to guests of hotel, restaurant, canteens and banquet functions. - See more at:

Training Partner

Food Processing & Packaging Technician

Eligibility Anyone
Description Food Processing & Packaging Technician

Training Partner

Process Control Technician

Eligibility Anyone
Description Process Control Technician

Training Partner


Eligibility Chef
Description Chef

Training Partner

Food Production

Eligibility 10th Pass
Description • What is food production? Its importance in Hotel Industry? • Manual and Mechanical kitchen tools usage and upkeep. • Mechanical Equipments used in food Production • Various sections of kitchen and their functioning. • Inter and Intra departmental co-ordination. • Organizational structure of food production department in a large, medium and small hotel. • Job description and job specification of Kitchen staff. • Cookery terms-Name of Ingredients, vegetables. • What is cooking? Define various methods of cooking. • Sauces: Basic Sauces with their Accompaniments and derivatives • Salads: Salad dressings and derivatives • Soups: Various types of Soups. Name of National/International soups famous soups • Stock: Definition of stock. Basic things required to make stock. • Methods o Cooking. Their advantages and disadvantages. • Records and registers maintained in kitchen. • Food preparation Standards and cost control. • Importance of pest control in Food Production

Training Partner

Craftsman Food Production

Eligibility Metric
Description Craftsman Food Production

Training Partner