Indian Desserts

• Desserts

Kheer

• Origin
• North Indian Version
• South Indian Version
• Payasam Varities

Custard

• Custard Variations
• Savoury custard

Halwa

• The thick, black, glutinous Calicut Halwa
• Tirunelveli Halwa

Portion Controlling-I

• How can portion control help you manage more effectively?
• Tools of the trade for portion control
• Manu planning
• Food production plans
• Purchasing
• Food production
• Food Transport
• Meal service

Portion control-II

• Food groups according to the food guide Pyramid
• Bread, Cereal, Rice, and Pasta Groups
• Vegetables Group
• Fruit Group
• Milk, Yogurt, and Cheese Group

Preserving & Storing

• The Fridge and Freezer
• Left over Food
• Dry Food
• Groceries fresh
• Fresh items

Food costing-I

• Menu prices and food costs
• The factory Method
• Gross Margin Pricing
• Prime cost method
• Competitive Pricing
• Combination Pricing
• Food costing tips

Food Costing-II

• Food cost ratio

Standardized Recipes

• Ensure product quality
• Know projected portions and yield
• Improve cost control
• Support creativity

Waste Management-I

• Effective waste management will achieve benefits
• Three practical steps for doing waste management

Waste Management-II

• Evaluate your waste management practices
• Three options available for assessing your solid waste situation

Apply for Certification

https://www.vskills.in/certification/Vskills-Certified-Indian-Deserts-Craftsman