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Central Board of Secondary Education (CBSE)
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Indian Institutes of Technology (IIT)
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Institute
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Primary Skill set
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Gulab Jamun, kalajam, Patisa Rool
Sohan Halwa, Paneer Jalebi, Imarti
Halwa Dry Fruit, All Halwas
Pinni, Beasn Barfi, Sweet Boondi
Dodha,Dry Fruit Laddu, Moong dal Halwa, Gujarat Halwa
Gulab Jamun, Jalebi, Barfi, Kaju Katli, Ladoo, Rasgulla
Kalakand Ghee, Ghee Laddo Motichoor
Jalebi, Barfi, Kaju Katli, Ladoo, Rasgulla, all Ghee items
Balushahi, Soan Papdi, Ghevar, Mohanthal
Mysore Pak, Adhirasam, Kozhukattai, Paal Payasam
Obbattu, Coconut Burfi, Rava Kesari
Sandesh, Rasmalai, Chhena Poda, Malpua
Pithe, Mihidana, Sitabhog
Bhujia, Sev, Mathri, Namak Pare
Murukku, Banana Chips, Thattai
Khurma, Nimki, Jhalmuri
Chakli, Chiwda, Farsan
Baklava-style Barfi, Dry Fruit Ladoo, Kaju Rolls
Low-Sugar Desserts, Fusion Sweets (Chocolate Barfi, Dates Halwa)
Inventory Management, Quality Control, Packaging Design
Teamwork, Communication, Hygiene Awareness
Chaat (e.g., Golgappa, Aloo Tikki)
Chaat (e.g., Masala Dosa, Pesarattu)
Chaat (e.g., Jhalmuri, Ghugni)
Chaat (e.g., Sev Puri, Dabeli)
Bakery Items (e.g., Biscuits, Pastries)
Bakery Items (e.g., Rava Cake, Mysore Pak)
Bakery Items (e.g., Sweet Buns, Mihidana Cake)
Bakery Items (e.g., Khari, Shrewsbury Biscuits)
Cookies and Fast Food (e.g., Chole Bhature)
Fast Food (e.g., Idli, Vada)
Cookies and Fast Food (e.g., Kachori, Puchka)
Fast Food (e.g., Pav Bhaji, Misal Pav)
Milk, Butter, Ghee
Cheese, Paneer, Yogurt
Flavored Milk, Dairy-based Sweets
Whey Protein, Milk Powder
Casein, Lactose
Traditional Flavors (e.g., Kulfi, Malai)
Modern Flavors (e.g., Chocolate, Gelato)
Restaurant Items (e.g., Butter Chicken, Naan)
Restaurant Items (e.g., Sambhar, Parotta)
Restaurant Items (e.g., Machher Jhol, Luchi)
Restaurant Items (e.g., Dal Baati Churma)
Fusion Sweets (e.g., Dates Halwa)
Low-Sugar Desserts, Vegan Sweets
Inventory Management, Quality Control
Customer Service, Teamwork
Secondary Skill set
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Heat control, frying expertise, syrup preparation
Shaping techniques, regional recipe adaptation
Caramelization, layering, rice and jaggery preparation
Flavor blending, rolling skills, steaming techniques
Dairy processing, oven baking, handling chhena
Shaping, frying, traditional sweet adaptation
Frying consistency, spice mixing, shape consistency
Oil handling, roasting techniques, seasoning application
Mixing techniques, puffed rice expertise, spicing
Baking and frying, flavor innovation, texture maintenance
Ingredient innovation, export packaging, shelf-life extension
Fusion recipe creation, dietary adjustments (low sugar)
Knowledge of ingredients, food safety standards
Customer service, adaptability, problem-solving
Frying, garnishing, spice blending
Batter preparation, dosa handling
Puffed rice expertise, spicing
Frying, tamarind chutney preparation
Baking techniques, decoration skills
Mixing, regional flavor blending
Innovative baking techniques
Precision cutting, decoration
Frying consistency, dough kneading
Steaming, grinding
Shape consistency, filling expertise
Dough preparation, seasoning skills
Milk processing, pasteurization
Fermentation, curd setting
Flavoring, packaging
Spray drying, protein extraction
Spray drying, protein extraction
Heat treatment, crystallization
Churning, freezing techniques
Flavor innovation, branding
Grilling, gravy preparation
Curry preparation, steaming
Fish preparation, frying
Spice handling, regional recipe adaptation
Export packaging, shelf-life extension
Ingredient substitution, innovative recipes
Knowledge of ingredients, food safety
Communication, adaptability
Third Skill set
Select Skill Set
Syrup consistency, heat management
Recipe precision
Dairy product handling
Regional sweet expertise
Chhena preparation
Frying consistency
Shape and texture control
Seasoning expertise
Puffed rice handling
Innovative frying methods
Shelf-life knowledge
Fusion and adaptation skills
Hygiene compliance
Effective communication
Garnishing
Batter handling
Flavor balancing
Tamarind processing
Baking
Regional recipe expertise
Innovation
Precision
Kneading
Grinding
Filling expertise
Seasoning
Pasteurization
Fermentation
Flavor development
Extraction
Crystallization
Churning
Flavoring
Grilling
Curry making
Fish frying
Spice blending
Packaging
Innovation
Food safety
Adaptability
Lingual Capablility
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