A Jam, Jelly and Ketchup Processing Technician is responsible for processing fruits and vegetables to make jam, jelly and ketchup by receiving, checking raw material quality, sorting, pulping, pasteurizing, cooking, juice extracting, clarifying, filtering, sampling for quality analysis, cooling, packaging and storing.
QP Code: FIC/Q0103
NSQF Level: 4
Entry Requirements: Preferably Class 8
Age Limit: 18-35
Course Duration (Total Hours)
Theory Practical Additional Duration * Training Duration ** 90 150 40 280 * Entrepreneurship and Softskills ** Training Duration (excluding Digital Literacy)
Facilities: SScholarship Available, Free Lunch, Free Uniform