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    Certified Indian Deserts Junior Craftsman

    BY
    Vskills

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    Mode

    Online

    Fees

    ₹ 1500

    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
    ₹ 1,500
    certificate availability

    Yes

    certificate providing authority

    Vskills

    The syllabus

    Self Personal Hygiene

    • Personal Hygiene
    • Kitchen Clothing
    • Protective
    • Washable
    • Color
    • Light and Comfortable
    • Absorbent
    • Kitchen House keeping
    • Cleaning Equipments
    • Cleaning Agents
    • When to do the cleaning
    • How to do cleaning

    Receiving and Storing

    • Receiving of food
    • The procedure for accepting deliveries is ensure that
    • Stores
    • Storage accommodation
    • Perishable foods
    • Dry Foods
    • Frozen foods

    Good Manufacturing Practices (GMP), HACCP

    • Good Manufaturing Practices (GMP)
    • HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
    • The HACCP Seven Principles

    Identification of Equipments, Handing & Maintaining Equipments

    • Kitchen equipment may be divided into three categories
      • Working Tables
      • Dry Fruit Cutter/Slicer
      • Sieve
      • Teflon
      • Knives
      • Pista Cutter
    • Handling of Knives
    • Maintaining Machinery

    Milk

    • Food value
    • Storage
    • Packaging

    Method of Cooking

    • Basic method of cooking
    • Various method of Cooking
    • Boiling
    • Poaching
    • Steaming
    • Direct Steaming
    • Indirect Steaming
    • Stewing
    • Braising
    • Frying
    • Satuteing

    Fruits

    • Storage
    • Common Tropical Fruit Banana
    • Pomegranate=Chinese apple
    • Star fruit
    • Pineapple

    First Aid

    • First aid equipments
    • A first aid box, as a minimum should contain
    • Fainting
    • Cuts
    • Burns
    • Electrical Shock
    • Artificial Respiration

    Dry Fruits

    • Dried fruit
    • Apricot, dried
    • Currants=Zante currants=Zante raisins=dried Corinth grapes
    • Date, dried
    • Fig, dried

    Legislation Pertaining to Food Industries

    • Food laws
    • Harmonization of food laws

    Waste Disposal

    Interrelation of 4 Ms in Ensuring Food and Work Place Safety

    • Man
    • Materials
    • Methods
    • Machines

    Hygiene and Sanitation Practice

    • Food category
    • Environmental Hygiene
    • Checks to ensure hygiene
    • Hygiene and sanitation
    • Hygiene food handling
    • Personnel hygiene

    Basic Microbiology

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

    Canning

    • Canning
    • Home canning

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