Certified Ghee Based Sweets Junior Craftsman

  2. Certified Ghee Based Sweets Junior 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

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-Ghee-Based-Sweets-Junior-Craftsman-Table-of-Content

Practice Test

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

Companies that hire Ghee 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

 

​Personal hygiene

  • Kitchen clothing
  • Protective
  • Washable
  • Colour
  • Light and comfortable
  • Strong
  • Absorbent:
  • Kitchen house keeping
  • Cleaning equipments
  • Cleaning Agents
  • When to do the cleaning?
  • How to do cleaning?

Receiving and storing

  • Receiving of food
  • Store
  • Storage accommodation
  • Perishable foods
  • Dry foods
  • Frozen foods

Identification of equipments, handling & maintaining equipments

  • Kitchen equipment may be divided into three categories:
  • Sieve
  • Knives
  • Pista cutter
  • Milk boiler
  • Milk chiller
  • Steam jacket kettle
  • Electronic balance (weighing machine)
  • Handling of knives

Good manufacturing practices (GMP), HACCP

  • Hazard analysis and critical points (HACCP)
  • The HACCP seven principals
  • Verification ensures the HACCP   plan is adequate, that is, working as intended.

Food safety & Quality

  • Fruit products order (FPO), 1995
  • Milk &milk products order (MMPO)
  • Food Quality

Milk

  • Food value
  • Storage
  • Packaging
  • Other types of packing include
  • Milk heat treatments and types of milk
  • Paneer
  • Storage
  • Khoya
  • There are types of khoya-

Paneer

  • Making paneer
  • Scalloped potatoes with paneer
  • Types of paneer
  • Halloumi
  • Fresh sliced halloumi
  • Halloumi
  • A tub of cottage cheese
  • Curd size
  • Nutrition
  • Quark (cheese)
  • Polish twarog in the traditionl
  •  edge shape
  • Production
  • tofu

Butter, Condensed Milk

  • Butter
  • Food Value
  • Quality
  • Clarified butter
  • Condensed milk
  • Substitutions
  • Evaporated milk

Ghee

  • How to select
  • Use
  • How to store
  • Health benefits
  • Ghee Nutrition

Banana

  • Description
  • Varieties of Banana
  • Uses of Banana

Jackfruit

Wheat

  • Nutrition
  • Origin of Wheat

Sugar & Mise-en-Place

  • Mise en place
  • Practicing mis en place has several benefits
  • MIS-EN-SCENE & MIS-EN-PLACE
  • Sugar
  • Food Value
  • Types
  • Storage
  • Production

Legislation Pertaining to Food Industries

  • These are primarily meant for two purposes namely

Interrelation of 4 Ms Ensuring Food and Work Place Safety

  • Man
  • Materials
  • Methods
  • Machine

Decoration and Presentation of Sweets

Importance of Packaging

  • Preformed pouches,injection moulded trays
  • Bag Types
  • Modified atmospheric packing (MAO)
  • Nitrogen flushing / oxygen scavengers

Hygiene and Sanitation Practices

Waste DISPOSAL

Basic Microbiology

  • Food becomes hazardous by contamination
  • Hazards include
  • Physical hazards
  • Chemical hazards
  • What is Food Poisoning?
  • In the most severe cases

Shelf Life

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

First Aid

  • First aid equipments
  • A first aid box, as a minimum should contain
  • Fainting
  • Cuts
  • Burns
  • Electrical Shock
  • Artificial Respiration
  •  
“Exam scheduling to be done through user account” / “Exam once scheduled cannot be cancelled”
Date of Examination
01-Dec-2018
02-Dec-2018
15-Dec-2018
16-Dec-2018
05-Jan-2019
06-Jan-2019
19-Jan-2019
20-Jan-2019
02-Feb-2019
03-Feb-2019
16-Feb-2019
17-Feb-2019
02-Mar-2019
03-Mar-2019
16-Mar-2019
17-Mar-2019
06-Apr-2019
07-Apr-2019
20-Apr-2019
21-Apr-2019
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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