Certified Dry Fruit Based 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 at chosen Date and Venue
  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.
  • 70 exam centres in India.

Benefits of Certification

Rs.3,499 /-

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-Dry-Fruit-Based-Sweets-Junior-Craftsman-Table-of-Content

Practice Test

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

Companies that hire Dry Fruit Based 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

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

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Personal Hygiene

  • Kitchen Clothing
  • Protective
  • Chef Hat
  • Jacket
  • Handkerchief
  • Apron
  • Trouser
  • Shoes
  • Washable
  • Color
  • Light and comfortable
  • Strong
  • Absorbent
  • Kitchen house keeping
  • Cleaning equipment
  • Cleaning Agents
  • When to do the cleaning?
  • How to do the cleaning?

Receiving and storing

  • Receiving of food
  • The procedure for accepting deliveries is to ensure that:
  • Stores
  • Storage accommodation

Identification of Equipments, Handing and Maintaining Equipments

  • Handling of knives:
  • Maintaining of machinery

Good manufacturing practices ( GMP ), HACCP

  • Good manufacturing Practices (GMP)
  • GMPs assist in the production of top quality and safe products
  • HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
  • Hazard Analysis and critical control points
  • The HACCP /Seven Principles

Sugar

  • Food Values
  • Types
  • Storage
  • Production

Dry Fruits

  • Dried fruit
  • Apple dried
  • Substitutes
  • Apricot, dried
  • Substitutes
  • Banana, dried
  • Substitutes
  • Cantaloupe dried
  • Substitutes
  • Cranberries dried
  • Substitutes
  • Currant = Zante currants = Zante raisins = dried Corinth grapes
  • Substitutes
  • Date, dried
  • Fig, dried
  • Substitutes
  • Golden raisin = Sultana
  • Substitutes
  • Kokum = kokum ful = cocum
  • Substitutes
  • Litchi nut = lychee nut = litchee nut = lichi nut = leechee nut
  • Substitutes
  • Mango, dried
  • Substitutes
  • Papaya dried
  • Substitutes
  • Peach dried
  • Substitutes
  • Raisin = dried grapes:
  • Currants
  • Substitutes
  • Dried fruits

Kaju

  • Cashew
  • Cashew Industry

Legislation pertaining to food Industries

  • FOOD LAWS
  • Prevention of Food Adulteration Act ( Ministry of Health )
  • Agriculture Produce ( Grading & Marketing ) Act ( Ministry of Rural development )
  • Laws being operated by Bureau of Indian standard ( BIS )
  • Essential Commodities Act
  • HARMONIZATION OF FOOD LAWS

Interrelation of 4 Ms in Ensuring Food and Work Place Safety

Decoration, Presentation of Sweets

Importance of Packaging

  • PERFORMED POUCHES, INJECTION MOULDED TRAYS
  • Bag Types
  • Bag-in-Box
  • Injection molding
  • MODIFIED ATMOSPHERIC PACKING ( MAP )
  • NITROGEN FLUSHING / OXYZEN SCAVENGERS

Hygiene and Sanitation Practices

Waste Disposal

Basic Microbiology

  • Biological hazard
  • Physical hazard
  • Chemical hazard
  • What is Food Poisoning?

Shelf Life

  • Storing your food
  • Cooked and uncooked food
  • Opened and unopened food
  • Expiry dates
  • Use by date
  • Shell – by date
  • Best before date

First Aid

  • First aid equipments
  • Fainting
  • Cuts
  • Burns
  • Electrical shocks
  • Artificial respiration

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