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-Namkeens-Craftsman-Table-of-Content

Practice Test

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

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TABLE OF CONTENT

 


Nankeen and savories

  • Nankeen
  • Explain about the savories

Ingredients used in nankeen and savories-1

  • Chat masala
  • Dried mango powder
  • Cumin
  • Uses
  • Cumin
  • Black salt
  • Coriander

Ingredients Used in Nankeen & savouries-11

  • Ginger Whole fresh roots
  • Dried roots
  • Powdered ginger
  • Preserved ginger
  • Crystallized ginger
  • Pickled ginger
  • Culinary uses
  • Fresh ginger

Ingredients Used in Nankeen & Savouries-111

  • Pepper
  • Red paper

Ingredients Used in Nankeen & Savories

  • Oil
  • Health and nutrition
  • Health and particular oils
  • Cooking with oils
  • Oils suitable for medium temperature frying include:
  • Walnut oil
  • Sunflower oil
  • Sesame oil
  • Storing and keeping oil
  • Objective: At the end of this lesson you shall be able to state about the storing of oil

Boondi

  • Boondi or boondhi
  • Ingredients
  • Bombaymix
  • Alternate versions

Kozhukottai

  • Explain about the different features of kozhukottai.
  • Dumplings

Pakora

  • Objective: At the end of this chapter you shall to
  • State about the pakora explain variety of vegetables used in pakora

Murukku

  • Objective : At the end of this chapter you shall be able to
  • Describe about the variety of murukku
  • Murukku known as chakli

Samosa

  • History
  • Ingredients
  • Variants
  • Popularity

Portion controlling-1

  • How can portion control help you manage more effectively?
  • Tools of the trade for portion control
  • Steps for Effective Portion Control:
  • Menu Planning
  • Food planning
  • Food production Planes
  • Purchasing
  • Food production
  • Food Transport
  • Meal Service

Portion Control-11

  • Food Groups according to the food Guide pyramid
  • Bred Cereal, Rice, and, Pasta Group
  • Vegetable Group
  • Fruit Group
  • Milk, Yogurt, and Cheese Group
  •  
  • Chapter-14
  • Preserving & Storing
  • The Fredge and freezer
  • Left over Food
  • Dry Goods
  • Groceries Fresh
  • Carrots
  • Eggplant
  • Tomatoes
  • Leafy Greens
  • Broccoli
  • Potatoes
  • Onions
  • Mushrooms
  • FRESHITEMS
  • Bred
  • Dairy Milk
  • Tofu
  • Eggs

Food costing-1

  • Menu Prices and food costs
  • The Factoring method
  • Gross Margin method
  • Prime cost method
  • Competitive Pricing
  • Combination pricing
  • Food costing Trips
  • 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-11

  • Food cost
  • Food cost ratio:

Standardized Recipe

  • Ensure product quality
  • Know projected portions and yield
  • Improve cost control
  • Support creativity
  • The parts of a standardized recipe are listed below:
  • Name of Recipe
  • Ingredients
  • Weights and Measures
  • Directions servings
  • Cost per serving

Waste management-1

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

Waste management-11

  • Three options available for assessing your solid waste situation
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
05-Aug-2017
06-Aug-2017
19-Aug-2017
20-Aug-2017
03-Sep-2017
16-Sep-2017
17-Sep-2017
07-Oct-2017
08-Oct-2017
21-Oct-2017
22-Oct-2017
05-Nov-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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