- 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
Online
₹ 1,500
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
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