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Certificate in Dough Based RTC Business (Noodles)

Certificate in Dough Based RTC Business (Noodles)

Original price was: ₹6,000.0.Current price is: ₹3,000.0.

This certificate program is designed for aspiring entrepreneurs, food business owners, and culinary professionals who want to specialize in the dough-based RTC (Ready-to-Cook) noodle business. The course covers noodle production, processing, packaging, quality control, and business strategies for launching a successful RTC noodle venture.

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Description

Course Duration

  • Total Hours: 40-60 hours (flexible, can be completed in 4-8 weeks)

  • Mode of Delivery: Online / Hybrid / In-person (depending on institution)

Course Modules

Module 1: Introduction to Dough-Based RTC Business

  • Overview of the RTC food industry

  • Market trends and opportunities in noodle-based products

  • Types of RTC noodles (fresh, dried, instant, specialty noodles)

Module 2: Raw Materials & Ingredient Selection

  • Flour types (wheat, rice, millet, gluten-free alternatives)

  • Water quality and additives (alkaline salts, stabilizers, preservatives)

  • Flavorings, oils, and seasoning blends

Module 3: Noodle Production Techniques

  • Dough preparation and kneading methods

  • Extrusion vs. sheeting/cutting methods

  • Drying techniques (air drying, frying, freeze drying)

Module 4: Quality Control & Food Safety

  • Hygiene and sanitation in noodle production

  • Shelf-life testing and preservation methods

  • Packaging standards (vacuum sealing, modified atmosphere packaging)

Module 5: Packaging & Branding Strategies

  • Sustainable and attractive packaging options

  • Labeling regulations (FSSAI, FDA, or other local standards)

  • Brand positioning and marketing for RTC noodles

Module 6: Business & Supply Chain Management

  • Costing and pricing strategies

  • Distribution channels (retail, e-commerce, B2B)

  • Scaling production and managing suppliers

Module 7: Hands-on Practical Training (if applicable)

  • Live noodle-making demonstrations

  • Packaging and storage trials

  • Business plan development

Who Should Enroll?

  • Food entrepreneurs looking to start an RTC noodle business

  • Home-based chefs and small-scale food producers

  • Culinary students and professionals expanding into packaged foods

  • Existing food businesses diversifying into RTC products

Certification & Assessment

  • Assessment: Quizzes, practical assignments, and a final business project

  • Certification: Awarded upon successful completion (recognized by partnering institutions or food regulatory bodies, if applicable)

Career Opportunities

  • Noodle production specialist

  • RTC food business owner

  • Quality control manager in food manufacturing

  • Product development chef for packaged foods

Why Choose This Course?

✅ Industry-relevant curriculum
✅ Expert-led training (chefs & food technologists)
✅ Practical business insights for immediate application
✅ Networking with food industry professionals

Interested candidates can enroll through [Institution’s Website] or contact [Email/Phone].

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