All exams are online now due to COVID related precautions | Download the app or write to us at

Vskills Certified Ghee Based Sweets Craftsman Table of Content

Table of Content


Introduction to Ghee Sweets

  • Traditional Indian Sweets;

Important Ingredients Used In Sweets

  • Describe About the Ghee & Paneer

Importance of Ghee

  • Ghee in Ancient India
  • Medicinal Values of Ghee
  • Medicinal Of Ghee;

Description of Ghee

  • State About The Clarified Butter
  • Explain The Method About The Storing Of Ghee.
  • Ingredients;

Benefits of Ghee

  • Preservation;
  • Digestion;
  • Mild Burns;
  • Mind

Origin of Khoya

  • State About The Origin Of Khoya
  • Explain About The Preparation Of Khoya.
  • Preparation

Derivatives Khoya

  • Explain About The Alternatives Of Khoya
  • Explain About The Varieties Of Khoya.


  • State About The Origin Of Barfi
  • Explain About barfi varieties

Origin of sugar

  • Production
  • Culinary Sugars
  • Grainier, Raw Sugar.
  • Finest Grades
  • Sugarcubes

Use & Benefits of Sugar

  • Nutritive Value in Sweets
  • Nutritive value of milk
  • Ghee Nutrition & Ghee Health Benefits
  • Ghee health Benefits
  • Sugar
  • Food Values

Portion Controlling – I

  • Tools of the trade for portion control
  • Steps for Effective Portion Control
  • Menu Production plans
  • Purchasing
  • Food Production
  • Food Transport
  • Meal Service

Portion Control -II

  • Food Groups according to the Food Guide Pyramid
  • Bread, Cereal, Rice, and pasta group
  • Vegetable Group
  • Fruit Group
  • Milk, Yogurt, and Cheese Group

Preserving & Storing

  • The Fridge and Freezer
  • Left over Food
  • Dry Goods
  • Groceries fresh
  • Carrots
  • Eggplant
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Onions
  • Mushrooms
  • Fresh items
  • Bread
  • Dairy milk
  • Tofu
  • Eggs

Food costing – I

  • Menu prices and food costs
  • Food costing tips
  • Standardise and cost your recipes
  • Pricing based on known cost structure
  • Portion control is essential
  • Labour control
  • Benchmarking revenues and expenses
  • Routine and consistent inventories
  • Suggestive selling training for employees
  • Continual feedback to employees
  • Forecasting and scheduling
  • Guest feedback

Food costing – II

  • Food cost ratio

Standardized recipe

  • The parts of a  standardized recipe are listed below

Waste management – I

  • Waste management
  • Effective waste management will achieve benefits such as
  • Three practical steps for doing waste management

Waste management – II

  • State why waste management is important
  • Explain how to prepare a waste management check lists

Apply for Certification