NTRCA School-2 written syllabus

SYLLABUS FOR NTRCA (WRITTEN) EXAMINATION 
Post: Trade Instructor 
Subject: Food Processing 
Subject Code: 225 
Exam Duration: 3 Hours        Full Marks: 100 
 
Introductions 
Candidates will have to answer 10 questions prepared from 10 units each carrying 10 marks . 
Each questi on will have 2 to 3 sub -items ( e.g. a, b, c). The distribution of marks for each 
question can be 2+3+5, 3+3+4, 3+7, 2+2+6, 5+5 or 4+6. Questions will be prepared following 
Bloom’s taxonomy of cognitive learning. A minimum of 20% marks should be allotted to higher 
order questions which require analyzing, evaluating, complex problem solving or 
creating/synthesizing. There will be alternatives for three questions; an alternative question must 
be prepared from the same unit with same structure covering same sub -domain and marks 
distribution. 
 
Assessment Targets 
The Candidate will be able to: 
Contents Marks 
Define different terms of  food 
science and nutrition. 
 
Describe role of food and f ood 
elements, enzymes and 
hormones, 
 
Prepare different type s diet 
chart. 
Unit 1: Introduction to Food Science and 
Nutrition. 
• Food, Elements of food, classification of 
food elements.  Food science and 
nutrition. 
• Features of food elements in food. 
• Role of food in maintenance of good 
health. 
• Role of vitamins in human body  
(A, C, D, E, K) 
• Deficiency of iron, calcium and 
Potassium. 
• Balanced diet, dietetics and diet planning 
for different age  and working  group 
people. 
• Nature and function of Enzymes  and 
hormones. 
10 
Define food safety and hygiene 
terms.  
 
Identify hazard, cleaning agent, 
tools and equipment. 
 
Explain certification process of 
ISO, safe food, role of 
firefighting. 
Unit 2: Food safety and hygiene. 
• Food safety and hygiene  
• Health, PPE and OSH.  
• 5 keys of safe food  
• Cleaning, sanitation and sanitizing agent. 
• ISO: 22000, HACCP, GMP. 
• Fire prevention, First aid.  
• Housekeeping, Hazard and 5s 
 
 
10