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-Indian-snacks-Craftsman-Table-of-Content

Practice Test

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

Companies that hire Indian snacks 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

By Net banking / Credit Card/Debit Card

We accept Visa/Master/Amex cards and all Indian Banks Debit Cards. There is no need to fill application form in case you are paying online.

Please click buy now to proceed for online payments.

  • Visa Card
  • Master Card
  • American Express
 
TABLE OF CONTENT

 


Indian Snacks

Dhokla

  • Taste

Kachori  

  • Variations

Kosambari

  • Ingredients required

Pakora

Pohay

  • Flattened  rice

Potato Chip

  • Origin

Banana Chips

  • Fried
  • Dried

Vada

  • Other Varieties of Vada

Samosa

  • History
  • Ingredients
  • Variants
  • Popularity

Chutney

  • Types of chutney
  • Snack Chutney

Portion Control – I

  • How can portion control help you manage more effectively ?
  • Tools of the trade for portion control
  • Steps for Effective Portion control
  • Menu Planning
  • Food Production Plans
  • Purchasing
  • Food Production
  • Food Transport
  • Meal Service

Portion Control – II

  • Food Groups according 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
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Potatoes
  • Mushrooms
  • FRESHITEMS
  • Bread
  • Dairy Milk
  • Tofu

Food Costing -I

  • Menu Prices and Food Costs
  • STANDARDISE  AND COST YOUR  RECIPES
  • PRICING  BASED ON KNOWN COST STRCTURE
  • PORTION CONTROL IS ESSENTIAL
  • LABOUR CONTOL
  • BENCHMARKING REVENUES AND EXPENSES
  • ROUTINE AND CONSISTENT INVETORIES
  • SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
  • CONTINUAL FEEDBACK TO EMPOYEES
  • FORECASTING AND SCHEDULING
  • GUEST FEEDBACK

Food Costing –II

  • Food cost ratio

Standardized Recipe

  • Standardized   Recipe
  • Standardize recipe offer many advantages for food service
  • The parts of a standardized recipe are listed below

Waste Management – I

  • Waste management
  • Effective waste management will achieve benefits such as

Waste Management –II

  • Waste management is important
  • Prepare a waste management check list
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
07-Oct-2017
08-Oct-2017
21-Oct-2017
22-Oct-2017
05-Nov-2017
18-Nov-2017
02-Dec-2017
03-Dec-2017
16-Dec-2017
17-Dec-2017
Examination Time
01:00 PM - 02:00 PM
02:30 PM - 03:30 PM
04:00 PM - 05:00 PM
05:30 PM - 06:30 PM
10:00 AM - 11:00 AM
11:30 AM - 12:30 PM

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