• Fundamentals of Indian sweet cookery. • Quantity and frequency of usage. • Diet sweets-Importance and usage. • Presentation and Garnishing sweets.

• Major Ingredients used and their quality for manufacturing Indian sweets • Cooking vessels and equipment's used in Indian sweets • Importance of Packaging. • Importance of Shelf Life. • Calorific value of sweets.

• Preparation methods of 10 Indian hot Sweets • Preparation methods of 10 Indian Cold Sweets

• Introduction to fusion Sweets • Examples of fusion Sweets

• Preparation in Bulk quantities and Industrial/ Commercial sweet making • Legal requirements for Commercial production