Skills Development Program Of The Ministry Of Tourism HUNAR SE ROZGAR

STC Skill Testing Certificate

HSRT/ EP Programme (Baker) 150Hours/25days 2022-23

Hunar Se Rozgar Tak (HSRT) Batch Wise List

Course detail


Course Title	Waiter-cum-Houseman
Objective	Skill development and certification for employment
Eligibility	8th Class pass
Eligibility		Age: 18 to 25 years
Duration	Six Weeks or 210 hours.
Duration		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

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

THEORY COMPONENT


	Topic – Food & Beverage Service	S. No.	Topic – Housekeeping
1	Pride in Nation	1	Types of Rooms
2	Tourism & You	2	Types of cleaning agents and their use
3	Etiquettes & Basic Conservation	3	Cleaning and their storage
4	Identification and use of Tools and Equipment	4	Stock taking
5	Techniques and principals of cleaning
6	Personal Hygiene
7	Food Handling and hygiene
8	Safety and precautions
9	Food & Beverage Terminology

Course Details : Waiters Course (06 weeks)

PRACTICAL COMPONENT


S.No.	Topic – Food & Beverage Service	S.No.	Topic – Housekeeping
1	Cleaning the restaurant	1	Cleaning of Guest Room
2	Setting and preparing for service	2	Cleaning of Bath Room
3	Use of Tray	3	Bed making
4	Care and maintenance (crockery, cutlery, hollowware and equipment)	4	Cleaning of surfaces (furniture, fixture and floor)
5	Laying of table	5	Carpet cleaning and shampooing
6	Laying of covers	6	Water and energy conservation
7	Preparing sideboard for service	7	Waste disposal
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

Skills Development Program of the Ministry of Tourism HUNAR SE ROZGAR

Course Guidelines


Course Title	Cook (Regional)
Objective	Skill development and certification for employment
Eligibility	8th Class pass
Eligibility		Age: 18 to 25 years
Duration	Eight Weeks or 280 hours
Duration		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 64certified 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

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	Personal Hygiene for Food handlers
– Hotels	– Your appearance & uniform
– Various types of catering establishments	– How to wash hands correctly
– Different types of kitchens	– How to develop a daily personal hygiene routine
– Kitchen organisation	– How to handle equipment and utensils
– Your place in kitchen
Basic Hygiene	Cleaning the Kitchen and equipment and preparing for work
– Ten main reasons for food poisoning	– Identification of kitchen equipments
– To protect food from contamination	-Various food pans & cooking equipments
– General rules for food handlers	– Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep Freezers
– Prevailing food standards in India , food adulteration as a public health hazard	–Cleaning Dish Room
	– Pot/ Container wash up
	– Still Room
	– Kitchen Rules
Skill	Knife Skills
– Describe the correct methods of cleaning the kitchen equipments	– Peeling and paring with Knives
– Explain how to clean the kitchen correctly	– Vegetable cuts & Fruit cuts
– Describe how the working area is prepared for work	– 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	Vegetables and Spices
– Soaking food items	– identification of vegetables
– washing	– standard quality of vegetables
– Disinfecting	– spices and herbs used in Indian cuisine
– Blanching
– Rinsing
Garbage Disposal	Handling complaints
– Different methods	– Facts on complaints
– Advantages & Disadvantages	– 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	Snacks
– Breakfast Egg Preparation:	–Regional snacks including samosa, pakora, idli, dosa, dhokla, noodles etc.
– Egg fry (single / double)
– Boiled egg
– Omelette stuffed scrambled egg / Bhurji
Soup	Salads and Sandwiches
– Preparation of tomato, vegetable, chicken & three regional soup	– Preparations of simple salads and sandwiches
Preparation of	Preparation of
– Chutney, Raita & Indian Marinades	– Rice and Pulses (Atleast four items each)
Vegetable Cookery	Basic preparation of
– Different vegetables preparations	–Meat , chicken and fish for Indian kitchen (cuts, joints, portion)
– Effect of heat on different vegetables
Poultry – Mutton – Fish Curry	Flour
– Basis preparation as per regional specialities	– Kneading of flour, preparation of :
Indian Bread	Indian Sweets
– Roti	–Preparation of regional sweet dishes (At least four)
– Poories
– Naan,
– Phulka
– Paranthas
– Kulchas etc
Beverages
– Preparation of Tea, Coffee, Lassi etc.
Preparation of Regional popular items and Practice (Approx. 12 -15 items)

Hunar Se Rozgar Tak (HSRT) Batch Wise List

Details Of Hunar Se Rozgar Tak
Food Production (Cooks) – 8 Weeks
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Batch No. – 05	Batch No. – 06	Batch No. – 07	Batch No. – 08
Batch No. – 09	Batch No. – 10	Batch No. – 11	Batch No. – 12
Batch No. – 13	Batch No. – 14	Batch No. – 15	Batch No. – 16
Batch No. – 17	Batch No. – 18	Batch No. – 19	Batch No. – 20
Batch No. – 21	Batch No. – 22	Batch No. – 23	Batch No. – 24
Batch No. – 25	Batch No. – 26	Batch No. – 27	Batch No. – 28
Batch No. – 29	Batch No. – 30	Batch No. – 31	Batch No. – 32
Batch No. – 33	Batch No. – 34	Batch No. – 35	Batch No. – 36
Batch No. – 37	Batch No. – 38	Batch No. – 39	Batch No. – 40
Batch No. – 41	Batch No. – 42	Batch No. – 43	Batch No. – 44
Batch No. – 45	Batch No. – 46	Batch No. – 47
F&B Service (Waiter) – 6 Weeks
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Batch No. – 05	Batch No. – 06	Batch No. – 07	Batch No. – 08
Batch No. – 09	Batch No. – 10	Batch No. – 11
Housekeeping (Houseman) – 6 Weeks
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Batch No. – 05
Bakery – 8 Weeks
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Batch No. – 05	Batch No. – 06
Food Production (Cooks) – 6 Month’s
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
HSRT MULTI CUISINE COOK COURSE BATCH
Batch No. – IHMKKR/2018-19/01	Batch No. – IHMKKR/2018-19/02

Entrepreneurship Programme

Entrepreneurship (HALWAI)
Batch No. – IHMKKR/2019-20/01	Batch No. – IHMKKR/2019-20/02	Batch No. – IHMKKR/2019-20/03	Batch No.: – IHMKKR/2019-20/04
Bakery
Batch No. – IHMKKR/2018-19/01	Batch No. – IHMKKR/2018-19/02	Batch No. – IHMKKR/2018-19/03	Batch No. – IHMKKR/2019-20/04
Batch No. – IHMKKR/2019-20/05	Batch No. – IHMKKR/2019-20/06	Batch No. – IHMKKR/2019-20/07	Batch No. – IHMKKR/2019-20/08
Batch No. – IHMKKR/2019-20/09

Details Of Skill Testing & Certification Program
Cooks
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Batch No. – 05	Batch No. – 06	Batch No. – 07	Batch No. – 08
Batch No. – 09	Batch No. – 10	Batch No. – 11	Batch No. – 12
Batch No. – 13	Batch No. – 14	Batch No. – 15	Batch No. – 16
Batch No. – 17	Batch No. – 18	Batch No. – 19	Batch No. – 20
Batch No. – 21	Batch No. – 22	Batch No. – 23	Batch No. – 24
Batch No. – 25	Batch No. – 26	Batch No. – 27	Batch No.: – 28
Batch No.: – 29	BATCH No-30	Batch No-31
Food & Beverage Service (Waiter)
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Batch No. – 05	Batch No. – 06	Batch No. – 07	Batch No. – 08
Batch No. – 09	Batch No. – 10	Batch No. – 11	Batch No. – 12
Batch No. – 13	Batch No. – 14	Batch No. – 15	Batch No. – 16
Batch No. – 17	Batch No. – 18	Batch No. – 19	Batch No. – 20
Housekeeping
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Bakery
Batch No. – 01	Batch No. – 02

Hunar Se Rozgar Tak Course Details Of IHM Panipat (Under The Mentorship Of IHM, Kurukshetra)
Food Production (Cooks)
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04
Batch No. – 05	Batch No. – 06	Batch No. – 07	Batch No. – 08
Batch No. – 09	Batch No. – 10	Batch No. – 11	Batch No. – 12
Batch No. – 13	Batch No. – 14	Batch No. – 15	Batch No. – 16
Food & Beverage Service (Waiter)
Batch No. – 01	Batch No. – 02	Batch No. – 03	Batch No. – 04

Hunar Se Rozgar Tak Course – Through Hotels
Batch No. – 01	Batch No. – 02 – Through Hotel M.M. Continental, Mullana
Batch No. – 03 – Through Hotel Noor Mahal, Karnal	Batch No. – 04 – Through Hotel Le-Gem, Panipat
Batch No. – 05 – Through Hotel Gold, Panipat	Batch No. – 06 – Through Hotel Noor Mahal, Karnal
Batch No. – 07 – Through Hotel A.P. Regenci, Ambala City	Batch No. – 08 – Through Hotel M.M. Continental, Mullana
Batch No. – 09 – Through Hotel Noor Mahal, Karnal	Batch No. – 10 – Through Hotel Gold, Panipat
Batch No. – 11 – Through Hotel Noor Mahal, Karnal	Batch No. – 12 – Through The Madhu Hotel, Yamuna Nagar
Batch No. – 13 – Through Hotel Le-Gem, Panipat	Batch No. – 14 – Through Hotel Noor Mahal, Karnal
Batch No. – 15 – Through Hotel Gold, Panipat	Batch No. – 16 – Through Hotel Noor Mahal, Karnal
Batch No. – 17 – Through Hotel Noor Mahal, Karnal	Batch No. – 18 – Through Hotel Le Gem, Panipat
Batch No. – 19 – Through Hotel Noor Mahal, Karnal	Batch No. – 20 – Through Hotel Noor Mahal, Karnal

Destination Based Skill Development Program, (UNDER THE MENTORSHIP OF IHM, KURUKSHETRA)


Entrepreneurship Program
Halwai Batch 1	Halwai Batch 2
Entrepreneurship Program Course Bakery				EP Course Bakery	EP Course Bakery	EP Course Bakery	EP Course Bakery
F/Y 2020-2021 (Batch-1)	F/Y 2021-2022 (Batch-1)	F/Y 2021-2022 (Batch-2)	F/Y 2021-2022 (Batch-3)
Skill Testing & Certification Program
D STC (Waiter) BATCH-01 (1)

Jyotisar, Distt. Kurukshetra - 136 119. Haryana

9992227874

principalihmkkr@gmail.com & ppl.Ihmk@gmail.com

Skills Development Program Of The Ministry Of Tourism HUNAR SE ROZGAR

STC Skill Testing Certificate

HSRT/ EP Programme (Baker) 150Hours/25days 2022-23

Hunar Se Rozgar Tak (HSRT) Batch Wise List

Hunar Se Rozgar Tak (HSRT) Batch Wise List

Course detail

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

THEORY COMPONENT

Course Details : Waiters Course (06 weeks)

PRACTICAL COMPONENT

Skills Development Program of the Ministry of Tourism HUNAR SE ROZGAR

Course Guidelines

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

Hunar Se Rozgar Tak (HSRT) Batch Wise List

Details Of Hunar Se Rozgar Tak

Entrepreneurship Programme

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