Syllabus

Course Guidelines : House Keeping Utility

Course Details Housekeeping Utility (Six weeks) THEORY COMPONENT

Course Details Housekeeping Utility (Six weeks) PRACTICAL COMPONENT

Course Guidelines : Bakery & Patisserie

PRACTICAL COMPONENT(120 hours)

Course Guidelines : Waiter-cum-Houseman

Course Details Waiter-cum-Houseman Course (Six weeks)
THEORY COMPONENT

Course Details Waiters Course (Six weeks)
PRACTICAL COMPONENT

Course Guidelines : Cook (Regional)

Training Module for Hospitality Training Programme in Food Production Duration 8 weeks

 

 

 

Skills Development Program of the Ministry of Tourism HUNNAR SE ROZGAR

Course Guidelines

 

Course Title

HouseKeeping Utility

Objective

Increase Trained ManPower Capacity of Service Providers
Eligibility 8th class pass
Age: 18 to 28 years

Course

Administration

To be delivered by institutes of hotel management and Food Craft.

Duration

Six Weeks(210 Hours)

In Institute

Seven hours per day for 5 days a week (210Hours)
Theory: One hour per day
Practical: Six hours per day (Demonstration &Hands on training)

Admission

Through Advertisement on first come first
served basis with class size of 20 students
Fees No course fee for trainee
Stipend Rs.1500/- at the end of course
Attendance & Stipend
Eligibility
Students must attain minimum 90%
attendance at Institute to be entitled for stipend.

Examination

One hour objective type,multiple choice
paper to test theoretical knowledge and 4/5 tasks in practical.
Minimum pass marks are 60%.
Certification By Institute


Course Details Housekeeping Utility (Six weeks)

THEORY COMPONENT

S.No.

Topic

1 Pride in Nation
2 Tourism and You
3 Etiquettes & Basic Conversation
4 Techniques and principals of cleaning
5 Personal Hygiene
6 Types of Rooms
7 Types of cleaning agents and their use
8 Cleaning Agents and their storage
9 Stock taking
10 Types of pests & their control


PRACTICAL COMPONENT

S.No.

Topic

1 Personal Hygiene
2 Identification and use of Tools & Equipment
3 Identification of Linen/Uniforms
4 Sorting & counting of Linen/Uniforms
5 Cleaning of Guest Room
6 Cleaning of Bath Room
7 Bed making
8 Cleaning of surfaces (furniture, fixture and floor)
9 Carpet cleaning and shampooing
10 Water and energy conservation
11 Waste disposal
12 First aid & Safety


Skills Development Program of the Ministry of Tourism HUNNAR SE ROZGAR

Course Guidelines

Course Title Bakery & Patisserie
Objective Increase trained manpower capacity of service providers
Eligibility 8th Class pass
Age: 18 to 28 years
Course
Administration
To be delivered by Institutes of Hotel Management & Food Craft.
Duration Eight Weeks (360 Hours)
In Institute Four hours per day for 5 days a week (160Hours)
Theory: One hour per dayPractical: Three hours per day
(Demonstration & Hands on training)
Industry Attachment Minimum 200 hours.
Monday to Friday: 4 hours for 40 days
Saturday: 8 hours for 7 days
Admission Through Advertisement on first come first served basis with class size of 25-30 students.
Fee No course fee for trainee
Stipend Rs.2000/- at the end of course
Attendance & Stipend Eligibility Students must attain minimum 90% attendance at Institute and must log in 200 hours industry attachment to be entitled for stipend.
Examination

One hour objective type, multiple choice paper to test theoretical knowledge and 4/5 tasks in practical.
Minimum pass marks are 60%.

Certification By Institute


PRACTICAL COMPONENT (120 Hours)

 

S No.

Topic

1 Equipments
•Identification
•Uses and handling
Ingredients - Qualitative and quantitative measures
2 BREAD MAKING
•Demonstration & Preparation of Simple and enriched bread recipes
•Bread Loaf (White and Brown)
•Bread Rolls (Various shapes)
•French Bread
•Brioche
3 SIMPLE CAKES
•Demonstration & Preparation of Simple and enriched Cakes, recipes
•Sponge, Genoise, Fatless, Swiss roll
•Fruit Cake
•Rich Cakes
•Dundee
•Madeira
4 SIMPLE COOKIES
•Demonstration and Preparation of simple cookies like
•Nan Khatai
•Golden Goodies
•Melting moments
•Swiss tart
•Tri colour biscuits
•Chocolate chip
•Cookies
•Chocolate Cream Fingers
•Bachelor Buttons.
5 HOT / COLD DESSERTS
•Caramel Custard,
•Bread and Butter Pudding
•Queen of Pudding
•Soufflé – Lemon / Pineapple
•Mousse (Chocolate Coffee)
•Bavaroise
•Diplomat Pudding
•Apricot Pudding
•Steamed Pudding - Albert Pudding, Cabinet Pudding.
6 Pastry - 04 varieties
7 Muffins
8 Bread varieties


Skills Development Program of the Ministry of Tourism HUNNAR SE ROZGAR

Course Guidelines

Course Title Waiter-cum-Houseman
Objective Skill development and certification for employment
Eligibility 8th Class pass
Age: 18 to 25 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 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

 

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 (Six 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 restaurants
   
 

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

Course Guidelines

 

Course Title Cook (Regional)
Objective Skill development and certification for employment
Eligibility

8th Class pass
Age: 18 to 25 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

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)

IMPOPRTANT: Each popular regional item must be practiced repeatedly to ensure proficiency.

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