Certified South Indian Food Craftsman

  2. Certified South 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

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-South-Indian-Food-Craftsman-Table-of-Content

Practice Test

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

Companies that hire South 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

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

 

​Introduction to south Indian Cooking

  • States included
  • Style of food
  • Staple foods
  • Cooking oils commonly used
  • Important spices and ingredients

Regional South Indian Cooking

  • Cuisine of Andhra Pradesh
  • The Range of Traditional Andhra Cuisine
  • The Delicacies
  • Light Bite
  • The Famous Hyderabadi cuisine
  • The Mughlai Delicacies
  • Vegetarian Food
  • Desserts
  • Cuisine of Karnataka
  • Karnataka Cuisine – Common to all parts
  • Lunch served on a plantain leaf Rice dishes
  • Breads

Regional South Indian Cooking

  • Cuisine of Kerala
  • Historical and Cultural Influences
  • Breakfast
  • Dessert
  • Cuisine of Tamil Nadu
  • Regional
  • Commonly consumed items

Important Ingredients of South Indian Cooking

  • Asafetida
  • Bay Leaves
  • Cardamom
  • Fresh Chiles
  • Chili Powder
  • Cinnamon
  • Cloves
  • Coriander Seeds
  • Curry Leaves
  • Fennel Seeds
  • Fenugreek Seeds
  • Fresh Mint
  • Mustard Seeds
  • Sesame
  • Tamarind
  • Tamarind
  • Turmeric

South Indian Speciality Lunch/Dinner – 1

  • Sambar
  • Kootu
  • Dhal rasam (paruppu rasam)
  • Pepper Rasam
  • Coconut Rice
  • Mutter – Paneer Masala
  • Tamarind curry
  • Cabbage Kootu
  • Tamato Rice
  • Lemon Rice
  • BRINGAL CURRY
  • Grinded Coconut Sambar
  • BITTER GUARD CURRY
  • PEPPER CURRY
  • CURD CURRY
  • DHAL BEANS/CABBAGE CURRY
  • TAMARIND BALLS CURRY

South Indian Speciality Lunch/Dinner – 2

  • South Indian Tiffin is also consumed as dinner
  • Wheat Rava uppma
  • Vada
  • Curd Vada
  • Bajji
  • Vermicilli Uppma
  • Wheat Dosa
  • Rava Dosa
  • Onion Dosa
  • Masala Dosa
  • White Pongal

South Indian Sweets

  • Coconut Burfi
  • MysorePaakh
  • Coconut kheer
  • Bengalgram and moong dhal kheer
  • Kheer
  • Rava Laddoo
  • Laddoo
  • Rava Kesari or Suji kaa Halwa
  • Carrot kheer
  • Badam keer
  • Vermicilli Kheer
  • Sweet Pongal
  • Use of Chilly South Indian Cooking
  • Use of Tamarind South Indian Cooking

Portion Controlling – 1

  • How can portion help you manage more effectively
  • Step for Effective Portion Control Menu Planning
  • Food Production Plans
  • Purchasing
  • Food Production
  • Food Transport
  • Meal Service

Portion Control – 2

  • Vegetable Group
  • Fruit Group
  • Milk, Yogurt, and Cheese Group

Preserving & Storing

  • The Fridge and Freeze
  • Left over Food
  • Dry Goods
  • Groceries fresh
  • Eggplant
  • Tomatoes
  • Leafy greens
  • Broccoli
  • Potatoes
  • Onions
  • Mushrooms
  • Bread
  • Dairy Milk
  • Tofu

Food Costing – 1

  • Menu Prices and Foods Costs
  • The Factoring Method
  • Prime Cost Method
  • Combination Pricing
  • Foods Costing Tips

Food Costing – 2

  • Food Cost
  • Food Costratio

Standardized Recipe

  • Standardized Recipes
  • The parts of a standardized recipe are listed below

Waste Management – 1

Waste Management – 2

  • Step 2 Set Priorities and take Immediate Action
  • Reusable Materials
  • Recycleable Materials
  • Step 3 Continue to Make Improvements and Investments
“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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Tags: Food, Food Craftsman, South Indian Food, Hotel, Restaurant