Skills Development Program of the Ministry of Tourism
HUNNAR SE ROZGAR TAK

Course Guidelines

Course Title

Waiter-cum-Houseman

Objective

Skill development and certification for employment

Eligibility

8th Class pass
Age: 18 to 28 years

Duration

Six Weeks or 210 hours
Teaching of seven hours per day - five days a week or 35 hours per week

Industrial Training

Industrial Training of eight hours per week for six weeks. Minimum clock in of 48 hours certified through log sheet by industry / trainer to be organized by institute. In case institute is unable to organize, an additional day of 8hrs per week of training in institute be organized

Admission

Through Advertisement on first come first served basis with minimum class size of 25 and maximum 30 students

Fee

No course fee for trainee. Institute to pay Rs.1500/- to trainee at the end of course

Course Administration

Attendance and Examination

Students must attain minimum 90% attendance to be entitled for stipend. There will be one hour objective type, multiple choice paper to test theoretical knowledge and 4/5 tasks tested in practical. Minimum pass marks are 60%. Two external and one internal examiner during test

Certification

By NCHMCT

Course Details : Waiter-cum-Houseman Course (Six weeks)

THEORY COMPONENT

S.No.

Topic Food & Beverage Service

1

Pride in Nation

2

Tourism & You

3

Etiquettes & Basic Conservation

4

Identification and use of Tools and Equipment

5

Techniques and principals of cleaning

6

Personal Hygiene

7

Food Handling and hygiene

8

Safety and precautions

9

Food & Beverage Terminology

Topic Housekeeping

1

Types of Rooms

2

Types of cleaning agents and their use

3

Cleaning Agents and their storage

4

Stock taking

Course Details : Waiters Course (06 weeks)

PRACTICAL COMPONENT

S.No.

Topic Food & Beverage Service

1

Cleaning the restaurant

2

Setting up and preparing for service

3

Use of Tray

4

Care and maintenance (crockery, cutlery, hollowware and equipment)

5

Laying of table

6

Laying of covers

7

Preparing sideboard for service

8

Napkin folding

9

Use of service cloth

10

Receiving and seating guests

11

Types of menus

12

Taking an order

13

Placing an order in the kitchen / in the bar

14

Service of common food items

15

Service of common beverages

16

Clearing and crumbing of table

17

Presentation of Bill and settlement of payment

18

Closing of restaurant

Topic Housekeeping

1

Cleaning of Guest Room

2

Cleaning of Bath Room

3

Bed making

4

Cleaning of surfaces (furniture, fixture and floor)

5

Carpet cleaning and shampooing

6

Water and energy conservation

7

Waste disposal

Skills Development Program of the Ministry of Tourism
HUNNAR SE ROZGAR TAK

Course Guidelines

Course Title

Cook (Regional)

Objective

Skill development and certification for employment

Eligibility

8th Class pass
Age: 18 to 28 years

Duration

Eight Weeks or 280 hours
Teaching of seven hours per day - five days a week or 35 hours per week

Industrial Training

Industrial Training of eight hours per week for eight weeks. Minimum clock in of 64 hours certified through log sheet by industry / trainer to be organized by institute. In case institute is unable to organize and additional day of 8hrs per week training in institute be organized

Admission

Through Advertisement on first come first served basis with minimum class size of 25 and maximum 30 students

Fee

No course fee for trainee. Institute to pay Rs.2000/- to trainee at the end of course

Course Administration

To be delivered by Central Institutes of Hotel Management & four IHMs/FCIs @ Faridabad, Chandigarh, Kurukshetra & Ajmer

Attendance and Examination

Students must attain minimum 90% attendance to be entitled for stipend. There will be one hour objective type, multiple choice paper to test theoretical knowledge and 4/5 tasks tested in practical. Minimum pass marks are 60%. Two external and one internal examiner during test

Certification

By NCHMCT

Training Module for Hospitality Training Programme in Food Production

Duration 8 weeks

Theory classes : 1 hour per day
Demo/Preparation : 2 hours per day for next day
Practical classes : 4 hours per day

KNOWLEDGE

Understanding the Industry
- Hotels
- Various types of catering establishments
- Different types of kitchens
- Kitchen organisation
- Your place in kitchen

Personal Hygiene for Food handlers
- Your appearance & uniform
- How to wash hands correctly
- How to develop a daily personal hygiene routine
- How to handle equipment and utensils

Basic Hygiene
- Ten main reasons for food poisoning
- To protect food from contamination
- General rules for food handlers
- Prevailing food standards in India , food adulteration as a public health hazard

Cleaning the Kitchen and equipment and preparing for work
- Identification of kitchen equipments
- Various food pans & cooking equipments
- Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep Freezers
- Cleaning Dish Room
- Pot / Container wash up
- Still Room
- Kitchen Rules

Skill
- Describe the correct methods of cleaning the kitchen equipments
- Explain how to clean the kitchen correctly
- Describe how the working area is prepared for work

Knife Skills
- Peeling and paring with Knives
- Vegetable cuts & Fruit cuts
- Use of Chopping boards / Cutting pads
- Care of Knives
- Explain and observe safety rules concerning knife
- Describe the use of various types of knifes
- Name & explain various types of vegetables & fruit cuts

Washing and Blanching Food
- Soaking food items
- washing
- Disinfecting
- Blanching
- Rinsing

Vegetables and Spices
- identification of vegetables
- standard quality of vegetables
- spices and herbs used in Indian cuisine

Garbage Disposal
- Different methods
- Advantages & Disadvantages

Handling Complaints
- Facts on complaints
- Why do customers complain
- Customers expectations in lodging a complaint
- Complaints are sales opportunities

Basic First-Aid
- Demonstration of first aid techniques preferably by St. John Ambulance
- First of wounds, scars & minor injuries

Egg
- Breakfast Egg Preparation:
- Egg fry (single / double)
- Boiled egg
- Omelette stuffed scrambled egg / Bhurji

Snacks
- Regional snacks including samosa, pakora, idli, dosa, dhokla, noodles etc.

Soup
- Preparation of tomato, vegetable, chicken & three regional soups

Salads and Sandwiches
- Preparation of simple salads and sandwiches

Preparation of
- Chutney, Raita & Indian Marinades

Preparation of
- Rice and Pulses (Atleast four items each)

Vegetable Cookery
- Different vegetables preparations
- Effect of heat on different vegetables

Basic preparation of
- Meat, chicken and fish for Indian kitchen (cuts, joints, portion)
Poultry Mutton Fish Curry
- Basis preparation as per regional specialities

Flour
-
Kneading of flour, preparation of :

Indian Bread
- Roti
- Poories
- Naan,
- Phulka
- Paranthas
- Kulchas etc

Indian Sweets
- Preparation of regional sweet dishes (At least four)

Beverages
- Preparation of Tea, Coffee, Lassi etc.

Preparation of Regional popular items and Practice
(Approx. 12 -15 items)