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-Milk-and-Dairy-Processing-Technician-Table-of-Content
Practice Test
https://www.vskills.in/test/
Companies that hire Milk and Dairy Processing Technician
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
Introduction to Milk & Khoya Sweets
- Traitional Indian Sweets
- Important Ingredients Used in Sweets
Origin of Khoya
- Khoa or Khoya or khawa or mawa
- Preparation
Derivatives of Khoya
- Khoya – Alternatives
- Hard khoya(Batti ka khoya)
- Smooth khoya (Chikna khoya)
- Granulated khoya (Danedar khoya)
- Origin of Paneer
Shelf Life of Paneer
Desiccated Cocounut
- Use of desiccated coconut
- Desiccated coconut is used by
Barfi
Origin of Sugar
- Production
- Culinary sugars
- Grainier, raw sugar
- Normalgranulated sugars for table use
Use & Benefits of Sugar
- Sugar is brain food
- Sugar makes nutritious foods tasty enough to eat
- Sugar helps heal wounds
- Sugar has been an important food ingredient for centuries
- Sugar caramelizes under heat
- Sugar softens acidity in foods
- Sugar helps foods brown
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
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
- Dry goods
- Groceries fresh
- Fresh items
Food Coasting –I
- Menu prices and food coasts
- STANDARDISE AND COST YOUR RECIPES
- PRICING BASED ON KNOWN COST STRUCTURE
- PORTIION CONTROL IS ESSENTIAL
- LABOUR CONTROL
- BENCHMARKING REVENUES AND EXPENSES
- ROUTINE AND CONSISTENT INVENTIORIES
- SUGGESTIVE SELLING TRAINING FOR EMPLOYEES
- CONTINUAL FEEDBACK TO EMPLOYEES
- FORECASTING AND SCHEDULING
- GUEST FEEDBACK
- Food Coasting – II
- FOOD COST
- FOOD COST RATIO
Standardized Recipe
Waste Management – I
- Waste management
- Waste situations
Waste Management – II
- REUSABLE MATERIALS
- RECYCLABLE MATERIALS
- Make improvements and investment
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