Fast Food Stall Udyami
Category : process
Course Id: NAR/N3032
This program bridges the skill gap by providing professional training fast food making and selling.This program prepares participants to establish their own fast-food stall. The initiative has the potential to evolve into thriving medium-scale enterprises.
Videos are available in these languages: English, Hindi
No videos found in this language
Chapter 2 - Introduction to Different Types of Fried Items
Introduction to Different Types of Fried Items
Chapter 2A - Gobi Manchurian
Gobi Manchurian
Chapter 2B - Rose Milk
Rose Milk
Chapter 2C - Badam Milk
Badam Milk
Chapter 2D - Kulfi
Kulfi
Chapter 2E - Onion Pakoda
Onion Pakoda
Chapter 2F - Pakoda
Pakoda
Chapter 3 - Introduction to Preparation of Different Types of Common Items
Introduction to Preparation of Different Types of Common Items
Chapter 3A - Veg Pulao
Veg Pulao
Chapter 3B - Curd Rice
Curd Rice
Chapter 3C - Lemon Rice & Tomato Rice
Lemon Rice & Tomato Rice
No videos found in this language
Chapter 4 - Introduction to Snacks and Junk Items
Introduction to Snacks and Junk Items
Chapter 4A - Sweet Corn
Sweet Corn
Chapter 4B - Chikki
Chikki
Chapter 4C - Burger
Burger
Chapter 4D - Sandwich
Sandwich
Chapter 4E - Cutlet
Cutlet
Chapter 4F - Samosa
Samosa
Chapter 4G - Pav Bhaji
Pav Bhaji
Chapter 4H - Kachori
Kachori
Chapter 4I - French Fries
French Fries
Chapter 4J - Sandwich
Sandwich
Chapter 4K - Mayonnaise
Mayonnaise
Chapter 4L - Masala Sundal
Masala Sundal
No videos found in this language
Chapter 5 - Introduction to Preparation of Different Chinese Items
Introduction to Preparation of Different Chinese Items
Chapter 5A - Chinese Preparation Methods
Chinese Preparation Methods
Chapter 5B - Chilly Chicken
Chilly Chicken
Chapter 5C - Veg Rice
Veg Rice
Chapter 5D - Fried Rice and Noodles
Fried Rice and Noodles
Chapter 6 - Preparation of Non-vegeterian Items
Preparation of Non-vegeterian Items
Chapter 6A - Egg Noodles
Egg Noodles
Chapter 6B - Chicken Rice
Chicken Rice
Chapter 6C - Preservation of Meat and Other Items, Principle of Storage
Preservation of Meat and Other Items, Principle of Storage
Chapter 6D - Awareness About the Cooking Method and Expiry of Non Veg Items
Awareness About the Cooking Method and Expiry of Non Veg Items
Chapter 6E - Advice for Non Veg Food Stall
Advice for Non Veg Food Stall
Chapter 7 - Safety Measures and Role of FSSAI
Safety Measures and Role of FSSAI
Chapter 7A - Personal Hygiene
Personal Hygiene
Chapter 7B - Use of Preservatives, Packaging & Selling of Food Products
Use of Preservatives, Packaging & Selling of Food Products
Chapter 7C - FSSAI Its Role and Registration Licensing Formalities and Information on E-Marketing
FSSAI Its Role and Registration Licensing Formalities and Information on E-Marketing
Trainee Testimonials
Restaurant Owner
Erode, Tamilnadu
I had a fear before joining this course in my life; later it had helped me greatly to become an entrepreneur, and now I'm running a restaurant in Erode with eight people working in my place.
Restaurant Owner
Erode, Tamilnadu
I had a fear before joining this course in my life; later it had helped me greatly to become an entrepreneur, and now I'm running a restaurant in Erode with eight people working in my place.
