Skills Development Program Of The Ministry Of Tourism HUNAR SE ROZGAR

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 To be delivered by Central Institutes of Hotel Management & four IHMs/FCIs @ Faridabad, Chandigarh, Kurukshetra & Yamuna Nagar
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
01
Pride in Nation
02
Tourism & You
03
Etiquettes & Basic Conservation
04
Identification and use of Tools and Equipment
05
Techniques and principals of cleaning
06
Personal Hygiene
07
Food Handling and hygiene
08
Safety and precautions
09
Food & Beverage Terminology
Topic – Housekeeping
01
Types of Rooms
02
Types of cleaning agents and their use
03
Cleaning Agents and their storage
04
Stock taking
Course Details : Waiters Course (06 weeks)

PRACTICAL COMPONENT
S.No.
Topic – Food & Beverage Service
01
Cleaning the restaurant
02
Setting up and preparing for service
03
Use of Tray
04
Care and maintenance (crockery, cutlery, hollowware and equipment)
05
Laying of table
06
Laying of covers
07
Preparing sideboard for service
08
Napkin folding
09
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
01
Cleaning of Guest Room
02
Cleaning of Bath Room
03
Bed making
04
Cleaning of surfaces (furniture, fixture and floor)
05
Carpet cleaning and shampooing
06
Water and energy conservation
07
Waste disposal
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 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 & Yamuna Nagar
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)
IMPORTANT: Each popular regional item must be practiced repeatedly to ensure proficiency.