Skills Development Program Of The Ministry Of Tourism HUNAR SE ROZGAR
Course detail
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 |
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 |
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 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) |
Entrepreneurship Programme
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 |
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) |