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    Certified Milk and Khoya Based Sweets Craftsman

    BY
    Vskills

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    Mode

    Online

    Fees

    ₹ 3499

    Quick Facts

    particular details
    Medium of instructions English
    Mode of learning Self study
    Mode of Delivery Video and Text Based

    Course and certificate fees

    Fees information
    ₹ 3,499
    certificate availability

    Yes

    certificate providing authority

    Vskills

    The syllabus

    Introduction to Milk & Khoya Sweets

    • Traditional Indian Sweets

    Important Ingredients Used in Sweets

    Origin of Khoya

    • Khoa or Khoya or khawa or mawa
    • Preparation

    Derivatives of Khoya

    • Khoya – Alternatives
    • Hard khoya(Batti ka khoya)
    • Smooth khoya (Chikna khoya)
    • Granulated khoya (Danedar khoya)

    Origin of Paneer

    Shelf Life of Paneer

    • Process

    Desiccated Cocounut

    • Use of desiccated coconut
    • Desiccated coconut is used by

    Barfi

    • Barfi varieties

    Origin of Sugar

    • Production
    • Culinary sugars
    • Grainier, raw sugar
    • Normal granulated sugars for table use

    Use & Benefits of Sugar

    • Sugar is brain food
    • Sugar makes nutritious foods tasty enough to eat
    • Sugar helps heal wounds
    • Sugar has been an important food ingredient for centuries
    • Sugar caramelizes under heat
    • Sugar softens acidity in foods
    • Sugar helps foods brown

    Nutritive Value in Sweets

    • Nutritive value of milk
    • Ghee Nutrition & Ghee Health Benefits
    • Ghee Health Benefits
    • Sugar
    • Food values

    Portion Controlling – I

    • Tools of the trade for portion control
    • Steps for effective portion control

    Portion Control – II

    • 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 –I

    • Menu prices and food coasts
    • 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 Coasting – II

    • Food Cost
    • Food Cost Ratio

    Standardized Recipe

    • Standardized Recipe

    Waste Management – I

    • Waste management
    • Waste situations

    Waste Management – II

    • Reusable Materials
    • Recyclable Materials
    • Make improvements and investment

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