Personal hygiene

• Explain about personal hygiene
• Describe the kitchen clothing and the suitable clothing.

Receiving and storing

• State the importance of receiving of good
• Define stores and state the three group’s pf storage accommodation.

Good manufacturing practices GMP,HACCP

• State GMP and importance
• Explain the hazard analysis and critical control point.

Identification of equipments, handing and maintaining equipments

• State identify the different kitchen equipment used in Bengali sweet
• State the kitchen equipment
• State the method to handle the kitchen knife in a safe way
• State the procedure of maintenance of machineries and equipment.

Fruits

• State about fruits and its storage
• Explain some of the common tropical fruits.

Method of cooking

• State the method of cooking
• State the types of steaming and frying.

Juice\kokum

• Explain juice
• State the different varieties of juice
• Describe about the kokum fruit.

List teh first aid equipment

• State fainting, burns, and artificial respiration.

Thandai

• State thandai
• State the making of thandai.

Legislation pertaining he food laws

• State and explain the food laws
• State the legislation pertaining of food.

Waste disposal

• Explain the method to dispose waste form the kitchen.

Interrelation of 4 ms in ensuring food and work place safety

• State the interrelation between 4 m’s in ensuring safety
• State the work flow of the 4 m’s.

Hygiene and sanitation practices

Basic Microbiology

• Biological Hazards
• Physical Hazards
• Chemical Hazards
• Food Poisoning

Canning

• Home Canning

Apply for Certificaton

https://www.vskills.in/certification/Vskills-Certified-Syrups-and-Thandai-Junior-Craftsman