Certified North Indian Food Craftsman

  2. Trade Employable Skills (TES)
  3. Certified North Indian Food Craftsman

How It Works

1. Select Certification & Register
2. Receive a.) Online e Learning Access (LMS)    
b.) Hard copy - study material
3. Take exam at chosen Date and Venue
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.
  • 70 exam centres in India.

Benefits of Certification

Rs.3,478 /- Buy Now

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-North-Indian-Food-Craftsman-Table-of-Content

Practice Test

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

Companies that hire North Indian Food 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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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.

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TABLE OF CONTENT

​Introduction to South India Cooking

  • Northern
  • Eastern

Styles of North India Cooking

  • Explain about the north India style of cooking
  • Define the origin of north India cuisine

Important ingredients of North India cooking-I

  • Ingredients
  • Black salt (kala namak)
  • Cardamom pods(eliachi)
  • Cilantro (dhaniya)
  • Chick- pea flour (besan)
  • Cloves (lavang or laung)
  • Cumin seeds(jeera)
  • Curry leaves(karipatha)
  • Curry powder (kari masala)
  • Dal
  • Fenugreek(methi)
  • Garam masala
  • Chick-pea flour(besan)
  • Cloves(lavang or laung)
  • Cumin seeds(jeera)
  • Curry leaves(karipatha)
  • Curry powder (kari masala)
  • Dal
  • Fenugreek(methi)
  • Garam masala

Important ingredients of North India Cooking - II

  • Mace (jaivitri)
  • Mango, dried(amchoor)
  • Mint leaves
  • Mustard seeds(black)
  • Nigella (kalonji)
  • Nutmeg
  • Oils
  • Onion seeds
  • Palm sugar
  • Rice
  • Saffron(kesar or zafran)
  • Sesame seeds(til)
  • Tumeric(haldi)
  • Togurt

Wheat- I

  • The Varieties of Wheat
  • The Wheat Plant- Stages of life

Wheat-II

  • Wheat grain into Products
  • Different Uses

Indian Breads I

Indian Breads II

  • Origin
  • Size
  • Preparation
  • Serve

Indian Breads III

  • Origin

Saffron

  • Saffron cooking

Kashmir chilly

Portion Controlling – I

  • Tools of the trade for portion control
  • Menu planning
  • Food production plans
  • Purchasing
  • Food production
  • Food Transport
  • Meal service

Portion Controlling – II

  • Portion Control
  • Food groups according to the food guide pyramid
  • Bread,Cereal,Rice,and Pasta Group
  • Fruit Group
  • Milk, Yogurt and Cheese Group
  • 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

  • Menu prices And food Coasts
  • Food Coasting tips

Food Coasting – II

  • FOOD COST
  • FOOD COST RATIO

Standardized Recipe

  • Standardized recipes 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
  • Three practical steps for doing waste management
  • A property conducting a waste management self evaluation should ask the following questions

Waste management – II

  • Reduce the generation of waste at the source
  • Reuse all possible items
  • Reusable Materials
  • Recycle all possible items
  • Recycle Materials
“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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