Certified Bengali Sweets Junior Craftsman

How It Works

  1. 1. Select Certification & Register
  2. 2. Receive a.) Online e Learning Access (LMS)    b.) Hard copy - study material
  3. 3. Take exam online anywhere, anytime
  4. 4. Get certified & Increase Employability

Test Details

  • Duration: 60 minutes
  • No. of questions: 50
  • Maximum marks: 50, Passing marks: 25 (50%).
  • There is NO negative marking in this module.
  • Online exam.

Benefits of Certification

$49.00 /-

Vskills has developed a new strategic framework for Skill Development for early school leavers and existing workers, especially in the unorganized sector to improve their employability called Trade Employable Skills (TES).

Trade Employable Skills does effective assessment and certification of candidates in different trade disciplines like Electrical, Electronics, Agriculture, Chemical, Automobile, IT, etc to make them job ready.

Why should one take this certification?

To demonstrate clear understanding and practical aspects and to get a visible recognition for this knowledge.

Table of Content

https://www.vskills.in/certification/Vskills-Certified-Bengali-Sweets-Junior-Craftsman-Table-of-Content

Practice Test

https://www.vskills.in/test/

Companies that hire Bengali Sweets Junior Craftsman

All small and medium companies need certified employees who have the requisite skills. There are more jobs opening up in the economy on a regular basis with the fast growth of the country.

Apply for Certification

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TABLE OF CONTENT

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Introduction to Bengali Sweets

  • Shondesh
  • Rasagolla
  • Pantua
  • Chumchum

Important Ingredients Used In Bengali Sweets

  • State about the important ingredients used in making sweets
  • Explain about ghee & paneer

Origin of Rasagolla

  • State about the origin of rasagolla
  • State the importance of rasagolla in Indian sweets
  • History of rasgulla

Derivatives of Rasagolla

  • Explain about the basic preparation of rasagolla
  • Explain about the derivatives of rasagolla
  • Derivatives

Origin of Paneer

  • State about the origin of paneer
  • Describe about making paneer
  • Paneer

Shelf Life of Paneer

  • State about the process of paneer
  • Explain about the shelflife of paneer
  • Introduction
  • Process

Canning

  • State about the importance’s of canning
  • Explain about the benefits of canning
  • Canning
  • Safety benefits

General Canning Information

  • How canning preserves foods
  • Proper canning practices include

Origin of Sugar

  • Production
  • Culinary sugars
  • Finest grades
  • Sugarcubes

Use & Benefits of Sugar

  • State about the importance’s of sugar
  • Explain about the benefits of sugar
  • Sugar is brain food

Nutritive Value in Sweets

  • Nutritive value of milk
  • Ghee nutrition & ghee health benefits
  • Ghee health benefits
  • Sugar
  • Food values

Portion Controlling – I

  • Menu planning
  • Food production plans
  • Purchasing
  • Food production
  • Food transport
  • Meal service

Portion Control – II

  • Bread, cereal, rice, and pasta group
  • Vegetable group
  • Fruit group
  • Milk, yogurt, and cheese group

Preserving & Storing

  • The fridge and freezer
  • Left over food
  • The fridge and freezer
  • Dry goods
  • Groceries fresh
  • Carrots
  • Eggplant
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Potatoes
  • Onions
  • Mushrooms
  • Fresh items
  • Bread
  • Dairy milk
  • Tofu
  • Eggs

Food Costing – I

  • Menu prices and food costs
  • Gross margin pricing
  • Prime cost method
  • Competitive pricing
  • Combination pricing
  • Food costing tips
  • STANDARDIZE AND CODT YOUR RECIPES PRICING BASED ON KNOWN COST STRUCTURE
  • PORTION CONTROL IS ESSENTIAL
  • LABOUR CONTROL
  • BENCHMARKING REVENUES AND EXPENSES
  • ROUTINE AND CONSISTENT INVENTORIESS
  • SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
  • CONTINUAL FEEDBACK TO EMPLOYEES
  • FORECASTING AND SCHEDULING
  • GUEST FEEDBACK

Food Costing – II

  • FOOD COST
  • FOOD COST RATIO

Standardize Recipe

  • Standardize recipes
  • Standardize recipes offer many advantage for food service
  • Ensure product quality
  • Know projected portions and yield
  • Improve cost control
  • Support creativity
  • The parts of a standardize recipe are listed below
  • Name of recipe
  • Ingredients
  • Weight and measures
  • Direction
  • Servings
  • Cost per serving(optional)

Waste Management – I

  • Waste management
  • Effective waste management will achieve benefits such as
  • Three practical steps for doing waste management
  • Evaluate your waste management practices
  • Set priorities and take immediate action
  • Continue to make improvements and investments
  • A self-evaluation
  • The environment walkthrough
  • The small hotel environmental assessment
  • Checklist for doing a waste management self-evaluation

Waste Management – II

  • Set priorities and take immediate action
  • Reduce the generation of waste at the source
  • Reuse all possible items
  • REUSABLE MATERIAL
  • Recycle all possible items
  • RECYCLABLE MATERIALS
  • Continue to Make Improvements and Investments

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