Skills Development Program of The Ministry of Tourism *HUNAR SE ROZGAR*
Entrepreneurship Programme (EP) Batches (Halwai)
EP Batch-5 (Halwai)
EP Batch-4 (Halwai)
EP Batch-3 (Halwai)
EP Batch-2 (Halwai)
EP Batch-1 (Halwai)
EP Batch-5 (Halwai)
EP Batch-4 (Halwai)
EP Batch-3 (Halwai)
EP Batch-2 (Halwai)
EP Batch-1 (Halwai)
Entrepreneurship Program Batch Wise List Halwai Indian Sweets (2020-21)
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. |