| Program Description |
: The industry driven by taste buds is recently undergoing a revolution. Indian
ethnic foods are filling up the market space yielded by fast and continental foods. The consumer is
gravitating towards Indian food for its simplicity and use of healthy ingredients. To cater to this evergrowing segment, SVSU has designed a Diploma in Hospitality-Ethnic Foods & Sweets Processing under
the dual vocational education model. This programme is aligned with National Skill Qualification
Framework (NSQF) Level 5, which will be conducted at SVSU in collaboration with our industry partner
Bikanervala Foods Pvt. Ltd. Processing of ethnic foods involves the use of raw ingredients to produce marketable food products that
can be easily prepared and served to the consumer. Typically processing activities are mincing,
emulsification, cooking (boiling, broiling, frying, and grilling), pasteurization, preservation and canning,
or other packaging. Primary processing also includes dicing, slicing, freezing, and drying when preparing
secondary products.
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