Hospitality - Directorate General of Employment & Training

Course Curricula for Short Term Courses based on 

Modular Employable Skills (MES) 

In 

Employable Skills (MES) 

Hospitality Sector 

SSP-Hospitality 

DIRECTORATE GENERAL OF EMPLOYMENT AND 

TRAINING 

MINISTRY OF LABOUR AND EMPLOYMENT 

GOVERNMENT OF INDIA 

1

Course Curricula 

for 

Short Term Courses based on 

Modular Employable Skills (MES) 

in 

Hospitality Sector 

DIIRECTORATE GENERAL OF EMPLOYMENT AND TRAIINIING 

MIINIISTRY OF LABOUR & EMPLOYMENT 

GOVERNMENT OF IINDIIA 

2

Course Curricula for Short Term Courses based on 

Modular Employable Skills (MES) in Hospitality Sector 

CONTENTS 

1. Background ........................................................................................................................... 4 

2. Frame Work for Skill Development based on Modular Employable Skills ............................. 4 

3. Age of Participants ................................................................................................................ 5 

4. Curriculum Development Process ......................................................................................... 5 

5. Development of Core Competencies ..................................................................................... 6 

6. Duration of the Programmes .................................................................................................. 6 

7. Pathways to acquire Qualification .......................................................................................... 7 

8. Methodology .......................................................................................................................... 7 

9. Instructional Media Packages ................................................................................................ 7 

10. Assessment ........................................................................................................................... 7 

11. Certificate .............................................................................................................................. 7 

12. Course Matrix ........................................................................................................................ 8 

13. Module .................................................................................................................................. 9 

14. Assistant Cook....................................................................................................................... 9 

15. Cook Fast Food ................................................................................................................... 11 

16. Cook Indian Cuisine ............................................................................................................ 12 

17. Cook Tandoori Cuisine. ....................................................................................................... 13 

18. Cook Chinese. ..................................................................................................................... 14 

19. Cook South Indian Cuisine. ................................................................................................. 15 

20. Cook Continental Cuisine. ................................................................................................... 16 

21. Cook Halwaie. ..................................................................................................................... 17 

22. Head Cook. ......................................................................................................................... 18 

23. Cook Amritsari(Punjabi) ...................................................................................................... 20 

24. Cook Baker. ......................................................................................................................... 25 

25. Housemen(BASIC). ............................................................................................................. 29 

26. Room Attendant. .................................................................................................................. 31 

27. Head Housemen. ................................................................................................................. 33 

28. Linen/Uniform Room Supervisor. ......................................................................................... 34 

29. Public Area Supervisor. ....................................................................................................... 35 

30. Reservation Asst. and Telephone Asst. ............................................................................... 36 

3

31. Reception Asst. and information Asst. ................................................................................. 38 

32. Bellboy. ............................................................................................................................... 40 

33. Assistant Waiter/Barmen. .................................................................................................... 42 

34. Steward/Waiter. ................................................................................................................... 44 

35. Bar Tender .......................................................................................................................... 46 

36. Module Hospitality Asst. ...................................................................................................... 48 

37. Hospitality Assistant (General)…………………………………………………..........................50 

38. Hospitality Assistant(Kitchen&Service)…………………………………………………………..54 

39. Model Question ................................................................................................................... 59 

40. List of Expert/Trade Committee Members ............................................................................ 60 

Modules on Household Help 

41. Household Help (Cleaning)………………………………………......................................... 63 

42. Household Help (Washing)…………………………………………………………………..76 

43. Household Help (Kitchen)…………………………………………………………………...88 

44. Household Help (General)…………………………………………………………………..101 

45. Household help Child Care…………………………………………………………………117 

46. Household Help Elderly Care……………………………………………………………….132 

47. Household Help Baby Care…………………………………………………………………145 

48. Household Help Infirm Adult Care………………………………………………………...156 

49. List of Trade Committee Members…………………………………………………………168 

4

Skill Development based on Modular Employable Skills (MES) 

Background 

The need for giving emphasis on the Skill Development, especially for the 

less educated, poor and out of school youth has been highlighted in various 

forums. The skill level and educational attainment of the work force determines 

the productivity, income levels as well as the adaptability of the working class in 

changing environment. Large percentage of population in India is living below 

poverty line. One of the important causes is lower percentage of skilled persons 

in the workforce 

The skill development at present is taking place mostly in the informal 

way, i.e. persons acquire skill at the work-place when they help their parents, 

relatives and employers etc. Such persons do not have a formal certificate and 

thus earn lower wages and are exploited by employers. They have come 

through informal system due to socio-economic circumstances of the family and 

the compulsions of earning a livelihood rather than attending a formal course. 

While their productivity is low, their contribution to the national GDP cannot be 

ignored. If the country can create a system of certification which not only 

recognizes their skills but also provides education and training in a mode that 

suits their economic compulsions, it will not only benefit the workforce to earn a 

decent living but also contribute to the national economy by better productivity of 

this workforce. 

Another related problem to be tackled is large number of students drop 

outs (About 63% of the school students drop out at different stages before 

reaching Class-X). 

Frame work for Skill Development based on ‘Modular Employable Skills 

(MES)’ 

Very few opportunities for skill development are available for the above 

referred groups (out of school youth & existing workers especially in the informal 

sector). Most of the existing Skill Development programmes are long term in 

nature. Poor and less educated persons can not afford long term training 

programmes due to higher entry qualifications, opportunity cost etc. Therefore, 

a new frame work for Skill Development for the Informal Sector has been 

evolved by the DGET to address to the above mentioned problems. The key 

features of the new frame work for skill development are: 

Demand driven Short term training courses based on modular employable 

skills decided in consultation with Industry 

Flexible delivery mechanism (part time, weekends, full time) 

5

Different levels of programmes (Foundation level as well as skill 

upgradation) to meet demands of various target groups 

Central Government will facilitate and promote training while Vocational 

Training (VT) Providers under the Govt. and Private Sector will provide 

training 

Optimum utilisation of existing infrastructure to make training cost 

effective. 

Testing of skills of trainees by independent assessing bodies who would 

not be involved in conduct of the training programme, to ensure that it is 

done impartially. 

Testing & certification of prior learning (skills of persons acquired 

informally) 

The Short Term courses would be based on „Modular Employable Skills 

(MES)‟. 

The concept for the MES is : 

 

 

 

 

 

Identification of „minimum skills set‟ which is sufficient to get an employment 

in the labour market. 

It allows skills upgradation, multiskilling, multi entry and exit, vertical mobility 

and life long learning opportunities in a flexible manner. 

It also allows recognition of prior learning (certification of skills acquired 

informally) effectively. 

The modules in a sector when grouped together could lead to a qualification 

equivalent to National Trade Certificate or higher. 

Courses could be available from level 1 to level 3 in different vocations 

depending upon the need of the employer organisations. 

MES would benefit different target groups like : 

o Workers seeking certification of their skills acquired informally 

o workers seeking skill upgradation 

o early school drop-outs and unemployed 

o previously child labour and their familly 

Age of participants 

The minimum age limit for persons to take part in the scheme is 14 years 

but there is no upper age limit. 

Curriculum Development Process 

Following procedure is used for developing course curricula 

• Identification of Employable Skills set in a sector based on division of work in 

the labour market. 

• Development of training modules corresponding to skills set identified so as 

to provide training for specific & fit for purpose 

• Organization of modules in to a Course Matrix indicating vertical and 

horizontal mobility. The course matrix depicts pictorially relation among 

6

various modules, pre requisites for higher level modules and how one can 

progress from one level to another. 

• Development of detailed curriculum and vetting by a trade committee and by 

the NCVT 

(Close involvement of Employers Organizations, State Governments, experts, 

vocational training providers and other stake holders is ensured at each stages). 

Development of Core Competencies 

Possession of proper attitudes is one of the most important attribute of a 

competent person. Without proper attitudes, the performance of a person gets 

adversely affected. Hence, systematic efforts will be made to develop attitudes 

during the training programme. 

The trainees deal with men, materials and machines. They handle sophisticated 

tools and instruments. Positive attitudes have to be developed in the trainees by 

properly guiding them and setting up examples of good attitudes by 

demonstrated behaviors and by the environment provided during training. 

Some important core competencies to be developed are: 

1. Safety consciousness and safe working practices 

2. Care of equipment and tools 

3. Punctuality, discipline and honesty 

4. Concern for quality 

5. Respect for rules and regulations 

6. Concern for health and hygiene 

7. Cordial relationship and Cooperation with co-workers and team Work 

8. Positive attitude and behavior 

9. Responsibility and accountability 

10. Learn continously 

11. Communication Skills 

12. Concern for environment and waste disposal 

Following competencies should also be developed during level-II and higher 

courses: 

1. Ability for planning, organizing and coordinating 

2. Creative thinking, problem solving and decision making 

3. Leadership 

4. Ability to bear stress 

5. Negotiation 

Duration of the Programmes 

Time taken to gain the qualification will vary according to the pathway taken and 

will be kept very flexible for persons with different backgrounds and experience. 

Duration has been prescribed in hours in the curriculum of individual module, 

which are based on the content and requirements of a MES Module. However, 

some persons may take more time than the prescribed time. They should be 

provided reasonable time to complete the course. 

7

Pathways to acquire Qualification: 

Access to the qualification could be through: 

• An approved training programme; Or 

• A combination of an approved training programme plus recognition 

of prior learning including credit transfer; Or 

• The recognition of prior learning that provides evidence of the 

achievement of the competencies for the qualification. 

Methodology 

The training methods to be used should be appropriate to the development of 

competencies. The focus of the programme is on “performing” and not on 

“Knowing”. Lecturing will be restricted to the minimum necessary and emphasis 

to be given for „hands on training‟. 

The training methods will be individual centered to make each person a 

competent one. Opportunities for individual work will be provided. The learning 

process will be continuously monitored and feedback will be provided on 

individual basis. 

Demonstrations using different models, audio visual aids and equipment will be 

used intensively. 

Instructional Media Packages 

In order to maintain quality of training uniformly all over the country, instructional 

media packages (IMPs) will be developed by the National Instructional Media 

Institute (NIMI), Chennai. 

Assessment 

DGE&T will appoint assessing bodies to assess the competencies of the trained 

persons. The assessing body will be an independent agency, which will not be 

involved in conducting the training programmes. This, in turn, will ensure quality 

of training and credibility of the scheme. Keeping in view the target of providing 

training/testing of one million persons through out the country and to avoid 

monopoly, more than one assessing bodies will be appointed for a sector or an 

area. 

Certificate 

Successful persons will be awarded certificates issued by National Council for 

Vocational Training (NCVT). 

8

Food production 

Course Matrix 

Level - 3 

Head Cook k 

FRONT OFFICE 

Baker 

Cook Continental 

Cook Halwaie 

Cook Amritsari 

Punjabi 

Assistant Cook 

Level -2 

Level -1 

Cook fast food 

Cook Indian 

Cousine 

Cook Tandoori 

Cousine 



Cook Chinese 

Cook south Indian 

cuisine 

Resv. 

Asstt.&Tele 

asstt.Assistant 

Cook 

Bellboy 

Recp.asstt.&Info 

.asstt.Assistant 

Cook 

Level - 3 

HOUSEKEEPING 

FOOD&BEVERAGE SERVICE 

Level -2 

Linen/uniform 

roomsupervisor 

sistant Cook 

Public Area 

Supervisor 

ssistant Cook 

Room Attendant 

Head Houseman 

Steward/Waiter 

Bar Tender 

Level-1 

Houseman(Basic 

) 

Asstt.waiter/bar 

men 

Hospitality 

Asstt. 

Household 

asstt.(general) 

Household 

asstt.(kitchen & 

service) 

9

Course Matrix 

Household Help 

LEVEL-3 

Household Baby 

Care 

Household Infirm 

Adult Care 

LEVEL-2 

Household Child 

Care 

Household Elderly 

Care 

LEVEL-1 


(General) 


(Cleaning) 


(Washing) 


(Kitchen) 

10

Name 

Sector 

Code 

: Assistant Cook 

: Hospitality 

: HOS104 

Entry Qualification : Minimum 5 th Standard & 14 years and above 

Terminal Competency: Candidates would be able to work in the Kitchen of a small scale 

hotel/restaurant of various cuisines. He/She would be able to 

establish their own Fast-Food centers with knowledge of preparing 

common dishes. He/She would be able to assist the Head Cook/Chef 

in preparation of food. 

Duration 

Course Contents 

: 60 hrs. 

: Given below 

 

 

 

 

 

 

 

 

 

Practical Competencies Underpinning Knowledge (Theory ) 

Maintaining personal cleanliness Safety rules in Kitchen 

& Hygiene Practices 

Carry out basic First Aid 

treatment/notifying accident. Basics of Personal Hygiene 

Practising Fire Safety measures 

Occupational hazards and safety 

norms. 

Good Housekeeping practices at Energy and Water Conservation. 

all times. 

Simple Disaster Management & 

preventive measures for 

staff/guests/machines in the event 

of Earthquakes, Tsunami, etc. 

Practice waste disposal as per 

environmental laws. 

Pest control measures. 

Cleaning the Kitchen or Food Knowledge about Kitchen 

areas, utensils and relevant 

equipment and familiarization of 

equipments 

their handling in the Kitchen 

Basic cleaning Material Different section in the Kitchen 

Pest control measures, disposal of 

waste as per environmental laws 

,energy and water Conservation 

Kitchen organization 

 

 

Transfers, weighs & check 

supplies 

Assists cook in preparing 

Ingredients for Cooking and 

making simple preparation like 

sandwiches, salad, savories etc 

 

Safety rules for using knives. 

Information on Mise en place 

Food preservation/storage/Service Foundation Ingredients and their 

properties and characteristics 

12

Knowledge about identification 

and selection of material& 

equipment 

Basic Knowledge of Methods of 

 

 

Classification of Raw Materials. 

Perishable and Non-perishable 

Preservation /storage /Service of 

Food 

Cooking and cutting 

Opening and closing of Kitchen Seasoning & flavouring agent 

Accompaniments & Garnishes 

13

Name 

Sector 

Code 

Entry Qualification 

: Cook - FastFood 


: HOS208 

: Minimum 5 th Standard & 14 years and above+HOS104 

Terminal Competency : Candidates would be able to work in the Kitchen of a small scale 

hotel/restaurant. He/She would be able to establish their own Fast- 

Food centers. He/She would also be able to prepare common dishes 

like snacks, regular dishes of chicken, Vegetable, etc, Kebabs, 

Tandoori, Biryani‟s, South Indian, Chinese. He/She would be able to 

assist the Head Cook/Chef in preparation of Food. 

Duration 


: 120 hours 

: Given below 


Maintaining personal cleanliness 


Aims an Objects of Cooking 

Food 


treatment/notifying accident. 



norms. 

Good Housekeeping practices at Energy and Water Conservation. 

all times. 

Stocks, Soups & Sauces 








b) Regional Dishes : 12 Nos. Salads, Salads Dressing 

c) Kebabs : 3 Nos. Sandwiches and Canapés 

d) Tandoori : 2 Nos. Methods of Cooking Foods 

e) Biryani : 2 Nos. 

f) Accompaniments : 5 Nos. 

Knowledge about various cuts of 

Meat and Vegetables 

and Soups : 3 Nos. 

g) Sandwiches : 3 Nos. 

Shortcut to preparing Fast-Food 

h) Chinese : 7 Nos 

i) Time management between food 

production and food service. 

14

Name 

Sector 

Code 


Terminal Competency 

: Cook – Indian Cuisine 


: HOS209 

: Minimum 5 th Standard & 14 years and above +HOS104 

: Candidates would be able to work in the Kitchen of a small 

scale hotel/restaurant He/She would be able start his/her own 

catering services. He/She would also able to prepare common 

dishes of Indian Cuisine and also be able to assist the Head 

Cook/Chef in preparing Indian Dishes. 

Duration : 120 hours . 


: Given below 




Aims an Objects of Cooking 

Food 





norms. 

Good Housekeeping practices at Stocks, Soups & Sauces 

all times. 

Energy and Water Conservation. 








b) Indian Breads : 5 Nos. Salads, Salads Dressing 

c) Rice Preparation : 8 Nos. Sandwiches and Canapés 

d) Chicken/Mutton/Pork/Fish : 15 Nos Methods of Cooking Foods 

e) Dal & Pulses : 3 Nos. Knowledge about various cuts of 


f) Salad & Accompaniments : 5 Nos. 

g) Desserts/Sweets : 5 Nos. 

Name 

: Cook- Tandoori Cuisine. 

15

Sector 

Code 


Terminal competency 

Duration 

Course contents 


: HOS210 


: Candidates would be able to work in the Kitchen of a small scale 

Hotel / Restaurant. He/She would also able to prepare common 

dishes of Tandoori Cuisine. He/She would start their own center of 

catering. He/She also is able to assist the Head Cook/Chef in 

preparing Tandoori dishes. 

: 120 hours 

: Given below 

Practical competencies Underpinning Knowledge (Theory ) 

Maintaining personal cleanliness * Aims & objects of Cooking Food. 






norms. 

Good Housekeeping practices at 

all times. 

* Stocks, Sauces. 









b. Tandoori breads – 10 nos. * Gravy‟s & Accompaniments. 

c. Chicken & Meat –10 nos. * Salad & salad Dressings. 

d. Vegetable – 5 nos. * Methods of Cooking Food. 

e. Fish & sea Food – 5nos. * Knowledge about various cuts of Meats 

& Vegetables. 

Name 

: Cook Chinese (Veg.&Non-Veg.) 

16

Sector 

Code 



Duration 



: HOS211 


: Candidates would be able to work in the Kitchen of a 

small scale hotel/restaurant. He/She would be able to establish 

their own Fast-Food centers. He/She would also able to prepare 

common dishes of Chinese Cuisine. He/She also be able to 

assist the Head Cook/Chef in preparation of Chinese Food. 

: 120 hours 

: Given below 




Aims on Objects of Cooking 

Food 






norms. 

Good Housekeeping practices at Stocks, Soups & Sauces 

all times. 








b) Soups : 7 Nos. Salads, Salads Dressing 

c) Noodles/Rice : 10 Nos. Accompaniments 

d) Veg Dishes : 10 Nos. Methods of Cooking Foods 

e)Non-Veg Dishes : 10 Nos. Knowledge about various cuts of 


Name 

: Cook – South Indian Cuisine(Veg.&Non-Veg) 

17

Sector 

Code 




: HOS212 

: Minimum 5 th Standard & 14 years and above +HOS104 


Hotel/Restaurant. He/She would start their own catering 

business. He/She would also able to prepare common dishes of 

south Indian Cuisine and also be able to assist the Head 

Cook/Chef in preparing south Indian dishes. 

Duration : 120 hours . 


: Given below 


Maintaining personal cleanliness Aims and object of Cooking 







norms. 

Good Housekeeping practices at Stocks, Soups & Sauces. 

all times. 








a) Snacks – 15 nos. Salad, salad dressing 

b) Vegetable dishes -15 nos. Sandwiches and canapés. 

c) d. Accompaniment – 5 nos. Methods of Cooking Food 

 


Vegetable 

18

Name 

Sector 

Code 

: Cook – Continental Cuisine (Veg.&Non-Veg.) 


: HOS213 

Entry Qualification : Minimum 5 th Standard & 14 years and above&Completed 

HOS104 

Terminal Competency : Candidates would be able to work in the Kitchen of a small 

scale Hotel/Restaurant. He/she would start their own catering 

business. He/she would be able to prepare Continental dishes 

and also be able to assist the Head Cook/Chef in preparing 

Continental dishes. 

Duration 


: 120 hours 

: Given below 

 

 

 

 

 

 

 

 

Practical Competencies 

Underpinning Knowledge(Theory) 

Maintaining personal cleanliness & Hygiene Aims and object of Cooking 

Practices 

Food 

Carry out basic First Aid treatment/notifying Energy and Water 

accident. 

Conservation. 


Occupational hazards and safety norms. 

Good Housekeeping practices at all times. Stocks, soups & Sauces 

Simple Disaster Management & preventive 

measures for staff/guests/machines in the 

event of Earthquakes, Tsunami, etc. 

Practice waste disposal as per environmental 

laws. 


a. Starters – 8 nos. Salad, salad dressing 

b. Dishes 

Sandwiches and canapés 

(chicken/beef/pork/mutton/fish/Veget 

able etc.)-20 nos. 

c. Salads – 5 nos. Methods of Cooking Food 

d. Dessert/Sweet – 4 nos. Cheese & types of cheese 

Knowledge about various 

cuts of Vegetables and Meats 

(Chicken/veal‟s/mutton/fish 

& sea 

Food/pork/beef/lamb/game.) 

19

Name 

Sector 

Code 



Duration 


: Cook – Halwaie 


: HOS214 

: Minimum 5 th Standard & 14 years and above &Completed 

HOS104 


scale Hotel/Restaurant/self employment. He/she would be able 

to prepare Indian Sweet and also be able to assist the Head 

Cook/Chef in preparing Sweets. 

: 120 hrs. 

: Given below 

 

 

 

 

 

 

 

 


Maintaining personal cleanliness Aims and object of Cooking Food 






norms. 

Good Housekeeping practices at Methods of Cooking Food 

all times. 


Simple Disaster Management & Vegetables and fruits 



staff/guests/machines in the event Knowledge about Ingredients and 


spices 




20

Name 

Sector 

Code 



Age 

Duration 


: Head Cook 


: HOS325 

: Minimum 5 th passed or 5 years experience and working 

Knowledge of English (Reading/writing/speaking.)+Any MES 

Module ofLevel II i.e. HOS208-HOS216 

: Candidates would be able to work in the Kitchen of 

Hotel/Restaurant as Head Cook/Chef. He/she would also able 

to lead a group of Chefs/cooks and able to prepare menu 

planning, Recipes development, cost Control and inventories 

management. 

: 18 years and above. 

: 150 hours 

: Given below 

 

 

 

 

 

 

 


Maintaining personal cleanliness Cookery Culinary Terms 







norms. 

Good Housekeeping practices at Courses of Menu – Knowledge of 

all times. 

Menu planning, Recipe writing & 

Simple Disaster Management & Standardization of Menu. 







 

Prepare stocks and soups Nutrition – basic Knowledge 

Prepare mother Sauces Inventory of stores 

Prepare eggs, poultry‟s, Food & How to prepare requisition of 

sea Foods, Meat dishes. 

stores for daily needs 

Prepare hot & cold Sweets. 

Catering calculation – simple 

Bulk preparations of food. 

exercise relating to quantities and 

cost of Raw Materials 

Prepare pastry, cakes & breads 

etc. 

Monitor catering revenue and 

costs establish and maintain 

quality Control 

21

Develop a Food Safety plan 

Re-heating of Food 

Cook -Amritsari (Punjabi) Cuisine 

22

Name : Cook -Amritsari (Punjabi) 

Sector : Hospitality 

Code : HOS215 

Entry Qualification & Age : Vth standard & Completed HOS104 

module on „Assistant Cook‟, 14 years & 

above 

Duration : 270 hours 

Terminal Competency : 

Identify, select, use and store tools, equipments and materials used in 

cooking of Amritsari Cuisines in a safe manner. 

Prepare different types of Kulcha, Roti, Prantha, Rice, Dishes, Lassi, 

Halwa, Kheer, Pakora. 

Course Contents : Given below 



Use of protective clothing 

Maintain personal cleanliness & 

Hygiene 

Carry out basic first aid 


Practice fire safety measures 

Safety precautions, use of protective 

clothing and elementary first aid. 

Importance of personal cleanliness & 

Hygiene 

Reasons for carrying out good 

housekeeping practices 


preventive measures for staff/ 

guests/ equipment in the event of 

Earthquakes, Tsunami, etc. 

Identify tools, equipments and 

materials used in cooking of 

Amritsari Cuisines 

Apply good house keeping practices, 

proper handling of materials and 

 

 

 

 

Functions and uses of various tools, 

equipment and materials. 

Care and use of tools, equipment and 

materials used in bakery 

Selection and correct use of tools and 

equipment 

Proper handling and correct use of 

hand tools 

23



 

 

 

 

disposal of waste, follow statutory 

regulations. 

Store/lay and use materials at work 

in safe manner 

Use and store tools and equipments 

in a safe manner 

Select proper tools, equipment and 

material for a particular task 

Check quality of raw materials as per 

standards 

 

 

 

Different types of Amritsari Cuisines. 

Quality standards and testing of raw 

materials and product 

Types of flours and rice used in 

Amritsari Cuisines 

 

 

 

(Materials : flour, rice, vegetables, 

spices, salt, oil, meat) 

Prepare different types of Kulchas 

1. Plain Kulchas 

2. Potato Kulcha 

3. Butter Kulcha 

4. Cheese Kulcha 

5. Cauliflower Kulcha 

6. Radish Kulcha 

7. Kesar & Dry fruit Kulcha 

Prepare different types of Roti/ 

Prantha 

1. Tandoori Roti 

2. Basen di Roti 

3. Bajre (Millet) di Roti 

4. Lashhe Dar prontha (prepared 

with desi ghee) 

5. Egg Prontha 

6. Different tandoori prontha 

Prepare following Amritsari dishes 

1. Amritsari Chole (Chickpeas Curry) 

2. Punjabi Aloo (Amritsari recipe) 

3. Amritsari Paneer ( Spicy Grilled 

Cottage Cheese) 

Different types of Kulchas. 

Ingredients, tools and equipment 

used in preparation of Kulchas. 

Method for preparation of Kulchas. 

Factors affecting the quality of 

product and precautions. 

Different types of Roti/Pranthas. 


used in preparation of Roti/Pranthas. 

Method for preparation of 

Roti/Pranthas. Factors affecting the 

quality of product and precautions. 

Different types of Amritsari dishes. 


used in preparation of Amritsari 

dishes. Method for preparation of 

Amritsari dishes. Factors affecting 

24



 

 

 

 

 

4. Choley Bhaturey ( Curried Chick 

Peas with Fried Bread) 

5. Basen Curry (Punjabi) 

6. Sangare Wali Curry 

7. Sarsoo da Sagg 

8. Shahee Paneer 

9. Ginger Paneer 

10. Malaee Kofta 

11. Channa Masala 

12. Dry Fruit Vegetable 

13. Pease and Cheese Vegetable 

14. Beet Root Vegetable 

15. Bhaine de Kofte and Vegetable 

16. Dal Amritsari 

17. Dal Makani 

18. Rajma 

Prepare different types of Puree 

1. Simple puree 

2. Peethi wali puree 

3. Palak puree 

4. Bathue and Methi wali puree 

5. Aloo puree 

6. Makki di Puree 

Prepare different types of rice 

1. Plain Rice 

2. Veg. Pulao 

3. Peas Rice 

4. Multi colour Rice 

5. Sweet Rice 

6. Special Kichree 

Prepare Potato Tikkee and Pakoras 

Prepare different types of Lassi 

1. Namkeen Lassi 

2. Hing Wali Lassi 

3. Azwain Wali lassi 

4. Cucumber Wali lassi 

5. Kesar Wali Lassi 

6. Dry Fruit Lassi 

Prepare different types of Halwa and 

Kheers 

1. Malai Wala Halwa 

the quality of product and 

precautions. 

Different types of Purees. 


used in preparation of Purees. 

Method for preparation of Purees. 

Factors affecting the quality of 

product and precautions. 

Different types of Rice. Ingredients, 

tools and equipment used in 

preparation of Rice. Method for 

preparation of Rice. Factors affecting 


precautions. 

Different types of Lassi. Ingredients, 


preparation of Lassi. Method for 

preparation of Lassi. Factors 

affecting the quality of product and 

precautions. 

Different types of Halwa/ Kheer. 


used in preparation of Halwa/ Kheer. 

Method for preparation of Halwa/ 

25



 

 

2. Moongi Da Halwa 

3. Suji Da Halwa 

4. Ate Da Halwa 

5. Aloo Da Halwa 

6. Pumpkin Halwa 

7. Dry Fruit Halwa 

8. Fruit Halwa 

9. Kheer 

10. Firnee 

11. Saboo Dana De Kheer 

12. Makronee de Kheer 

13. Gajrela 

14. Bhugga (Winter Spl.) 

15. Khjoore (Lohree Spl.) 

Prepare Pudina Chatnee 

Prepare different types of tea 

Kheer. Factors affecting the quality 

of product and precautions. 

Different types of Tea. Ingredients, 


preparation of Tea. Method for 

preparation of Tea. Factors affecting 


precautions. 

1. Black Tea 

2. Ginger Tea 

3. Lemon Tea 

4. Mint Tea 

Maintenance and care of tools 

equipment 

26

LIST OF TOOLS AND EQUIPMENT 

Sl. No. NAME OF THE ITEMS QUANTITY 

1. Electric Tandoor 1 No. 

2. Prates Different sizes ( For Dough Floor) 4 Nos. 

3. Sauce Panes of Different Sizes 10 Nos. 

4. Knifes Different Sizes 10 Nos. 

5. Graters 4 Nos. 

6. Gas Stove & Cylinders 2 Nos. 

7. Rod Set for Tandoor 1 No. 

8. Fry Pans of Different Sizes 10 Nos. 

9. Sieves of Different Sizes 10 Nos. 

10. Chhkla Velna 4 Nos. 

11. Karchhia 6 Nos. 

12. Peelers 6 Nos. 

13. Jugs 6 Nos,. 

14. Glasses 24 Nos. 

15. Spoons 24 Nos. 

16. Plates Full/Half/Quarter 36 Nos. 

17. Mixer Grinder Juicer 1 No. 

18. Weighing Machine 1 No. 

19. Refrigerator 1 No. 

20. Cookers of Different Sizes 3 Nos. 

21. Iron Sieves Different types 05 Nos. 

22. Pitchers different sizes 2 Nos. 

23. Tooka for Chopping Sarso Sagg 1 No. 

24. Datree (Sickle) 1 No. 

25. Tawa 3 Nos. 

26. Tea Pan 3 Nos. 

27. Lemon Squeezer 1 No. 

28. Dust Bins 3 Nos. 

29. Chapati Box 2 Nos. 

30. Buckets of Different Sizes 4 Nos. 

31. Mugs 4 Nos. 

32. Library books As required 

33. Proper electric & gas connection As required 

34. Instructor table & chair 1 No. each 

35. Trainees table and chair (for 20 trainees) 

27

Name : Cook- Baker 


Code : HOS216 

Entry Qualification & Age : Vth standard, 14 years & above& 

Completed HOS104 

Duration : 240 hours 

Terminal Competency : 

Identify, select, use and store tools, equipments and materials used in 

Bakery in a safe manner. 

Produce breads, biscuits, cookies, cakes and vegetable patties 


: Given below 



Use of protective clothing and boots 

Maintain personal cleanliness & 

Hygiene 



Practice fire safety measures 

Safety precautions, use of protective 

clothing and elementary first aid. 

Importance of personal cleanliness & 

Hygiene 

Reasons for carrying out good 

housekeeping practices 


preventive measures for staff/ 

guests/ machines in the event of 


Identify tools, equipments and 

 

 

Functions and uses of various tools, 

equipment and materials. 

Care and use of tools, equipment and 


28




Apply good house keeping practices, 

proper handling of materials and 

disposal of waste, follow statutory 

regulations. 

Store/lay and use materials at work 

in safe manner 

Use and store tools and equipments 

in a safe manner 

Select proper tools, equipment and 

material for a particular task 

Check quality of raw materials as per 

standards 

(Materials : flour, fat, bakers yeast, 

cream, sugar and salt) 

Produce plain bread, fermented 

bread, protein rich bread and special 

breads 

Produce different types of biscuits 

and cookies 

Produce different types of cakes 

Produce different types of icings 

Selection and correct use of tools and 

equipment 

Proper handling and correct use of 

hand tools 

Different types of bakery products 

and their uses. 

Quality standards and testing of raw 

materials and product 

Types of flours for the bakery 

products 

Quality of flour for the production of 

bakery items 

Different types of breads and their 

uses. Ingredients, tools and 

equipment used in bread production. 

Method for bread production. Factors 

affecting the quality of product. 

Different types of biscuits and 

cookies. Ingredients, tools and 

equipment used in biscuit and 

cookies production. Method for 

biscuit production. Factors affecting 

the quality of product. 

 

Prepare vegetable patties 

 

Different types of cakes. Ingredients, 

 

 

Test quality of products made 

Maintenance and care of equipment 

(Equipment: flour mill, mixer, 

molding machines, oven balance, 

 

tools and equipment used in cake 

production. Method for cake 

production. Factors affecting the 

quality of product. 

Different types of icings and their 

29



packing machines) 

Pack and seal given food products 

(Products: breads, biscuits, cookies, 

cakes, patties) 

List out the materials required for the 

given product 

Estimate cost of materials required 

Estimate man power and time 

required for completing the work 

Estimate labour cost, overheads and 

cost of utilities (Power, water) 

uses. Ingredients, tools and 

equipment used in icing production. 

Method for icing production. Factors 

affecting the quality of product. 


used in production of vegetable 

patties. Method for production of 

vegetable patties. Factors affecting 

the quality of product. 

Importance and methods of storage 

and packaging for bakery items and 

 

 

Estimate the total cost involved in 

production of a product. 

Identify the possible agencies and 

other customers, who can purchase. 

Make a comparative study of the 

rates of other suppliers. Prepare a 

label according to requirement. 

30

LIST OF TOOLS AND EQUIPMENT 

Sl. No. NAME OF THE ITEMS QUANTITY 

1. Large bakery oven 1 No. 

2. Dough mixing machine 1 No. 

3. Working Table (4 boys working on a table) 5 Nos. 

4. Chopping Board 10 Nos. 

5. LP Gas cooking range (oven+griller) 2 Nos. 

6. Cooking range (high) 2 Nos. 

7. Refrigerator (165 litre) 1 No. 

8. Mixing machine 1 No. 

9. Weighing machine (medium size) 1 No. 

10. Fry Pan (medium and large) 5 each size 10 Nos. 

11. Kadai (Small and medium) 2 each size 4 Nos. 

12. Salad bowl(small medium) 4 each size 8 Nos. 

13. Tawa Medium 5 Nos. 

14. Wok (Chinese kadai)(small & medium) 6 Nos. 

15. Rolling pin and rolling base 5 sets 

16. Ladle (Soup,, Fry, Steak, Table) 5 each 20 Nos. 

17. Wooden Spoon 8 Nos. 

18. Aluminium tray (Medium and large 5 each size 10 Nos. 

19. Baking tray 6 Nos. 

20. Bread mould 6 Nos. 

21. Cake mould (medium size) 6 Nos. 

22. Strainer 4 Nos. 

23. Sauce pan 6 Nos. 

24. Measuring jar 2 Nos. 

25. Jelly mould 6 Nos. 

26. Wash basin 4 Nos. 

27. Non stick pan 4 Nos. 

28. Godrej Cupboard 2 Nos. 

29. Sundry equipment As required 

30. Black Board 1 No. 

31. Trainee Lockers (for 20 trainees) 

32. Library books As required 

33. Proper electric & gas connection As required 

34. Instructor table & chair 1 No. each 

35. Trainees table and chair (for 20 trainees) 

31

HOUSEMEN 

(Basic) 

Name 

Sector 

Code 



Duration 

Course Content 

: Housemen (Basic) 


: HOS107 

: 5 th standard & 16 years and above 

: Successful candidates would be able to: 

1. Work under any supervisor, assisting him in his daily work. 

2. Identify the different Equipments used in House- keeping 

Department. 

3. Will be able to sort out & count Linen & Uniforms. 

4. Knowledge of personal Hygiene & appearance factors. 

5. Checking for Pests & reporting. 

6. Basic first Aid & notifying Accidents. 

7. Basic communication skill. 

: 70 Hours 

: Given below 


 

 

 

 

 

 

Maintaining personal 

cleanliness & Hygiene 

Practices 


treatment/notifying 

accident. 

Practicing Fire Safety 

measures 

Occupational hazards and 

safety norms. 

Good Housekeeping 

practices at all times. 

Simple Disaster 

Management & preventive 

measures for 

staff/guests/machines in the 

event of Earthquakes, 

Tsunami, etc. 

 

 

Apply Hygiene, Safety & 

security procedures when 

carrying out the task 

Practice good personal 

Hygiene & maintain good 

grooming standard. 

32

Practice waste disposal as 

per environmental laws. 


Introduction to Equipments 

used & their Operation in 

H.K. 

Identification of Linen / 

Uniforms / cleaning 

supplies. 

Laundry procedure of 

counting and sorting of 

Linen/ Uniforms. Basic 

stitching machine. 

Checking for Pest, 

reporting and Control. 

First Aid/ Notifying 

Accidents. 

Basic care of plants. 

 

 

 

 

 

Understand the purpose & use 

of each cleaning supplies & 

equipment. 

Use basic communication 

Skills for courtesy & 

comprehension. 

Types of Pests and Control. 

First Aid and its uses. 

Energy and Water 

Conservation. 

 

 

 

Fire Safety Measures 


Conservation 

Waste Disposal as per 

Environmental Laws 

33

Name 

Sector 

Code 


: Room Attendant 


: HOS217 

: Minimum 5 th Std. pass or completed HOS107& 

16 Years and above 

Terminal Competency :Successful candidates would be able to – 

1. Service the total Guest room. 

2. Distinguish between different furniture, fixtures and floor 

surfaces 

3. Identification of Guest supplies 

4. Take care of all the articles present in the Guest room 

Duration 


: 100 Hours 

: Given below 

 

 

 

 

 

 

 




Practices 



Practising Fire Safety 

measures 


safety norms. 

Good Housekeeping practices 

at all times. 

Simple Disaster Management 

& preventive measures for 



Tsunami, etc. 





 

 

Different types of rooms in hotel 

premises 

Different types of cleaning agents 

and supplies and their use 

 

Bed making Function of each agent 

. Identification of furniture, Proper care and storage of cleaning 

fixtures and floor surfaces 

Equipments 

Cleaning of different types of Setting and emptying maid‟s Cart 

furniture, fixtures and floor 

surfaces 

 

Cleaning and shampooing of 

Carpets Stock taking 

34

Identification of Guest 

supplies and agents 

Waste Disposal and Fire 

Safety Measure 

Water and Energy 

Conservation 

Individual Guest relationships 

and to fulfill their legitimate 

demands 

 

 


Name 

Sector 

Code 


. 


Duration 


: HEAD HOUSEMEN 


: HOS218 

: Min 5 th std pass and completed HOS107 & 16 years and 

above 

: Successful candidate would be able to- 

1. Supervise the work in Public areas i.e. Rest rooms, lobby, 

Corridors, poolside. 

2. Cleaning of chandeliers. 

3. Banquet cleaning. 

4. Cleaning of Elevators. 

5. Issue soaps, clean, dry towels as per requirement. 

6. Cleaning of external glass in Building. 

: 100 Hours 

: Given below 

 

 

 

 

 

 

 

 

PRACTICAL 

Maintaining personal cleanliness & 

Hygiene Practices 



Practicing Fire Safety measures 


norms. 

Good Housekeeping practices at all 

times. 



staff/guests/machines in the event of 





 

 

THEORY 

Principles of cleaning followed by 

H.K. Staff. 

Floor supervisor functions. 

35

Pest Control & Measures. Care of frame, vases & other articles 

in the corridors, pantries, lobbies. 

Fire Safety Measures Different types of Carpets & its 

care, 

Disposal of Waste as per 


environment Laws 

Energy and Water Conservation 

Caring for machinery and 

Equipments 

Name 

Sector 

Code 

: Linen /Uniform Room Supervisor 

: HOSPITALITY 

: HOS324 

Entry Qualification : Min 5 th STD pass and completed HOS217/218 & 16 years 

& above 

Terminal Competency : Successful candidates would be able to: - 

1) Provide clean Serviceable Uniforms to the staff. 

2) Par stock and inventory Control importance. 

3) Assist the supervisor by actually issuing Linen and filling 

records as necessary. 

4) Distinguishing between different types of Linen & 

Uniforms. 

5) Stain removal. 

Duration 

: 120 Hours 

Course content 

: - Given below 


Underpinning Knowledge (Theory) 



Classification of Linen/Uniforms 

as per the material 





norms. 


all times. 

Records to maintain while issuing 

& receiving Linen/Uniforms. 








Stain removal. Principles of stain removal. 

36

Laundry & dry cleaning 

Par stock. 

procedure- 

Collection 

Sending 

Returning 

Other cleaning Service 

Proper storage Inventory Control. 

Laundry Operation. 


Name 

Sector 

Code 

: Public Area Supervisor 


: HOS323 

Entry Qualification : minimum 5 th STD pass & completed HOS217/218 & 16 

years and above 


Duration 

: Successful candidates would be able to:- 

1) Maintain cleanliness and attractiveness of the Guest floors 

and Public areas 

2) Function as a night supervisor in case of emergency. 

3) Supervise the lower staff. 

4) Prepare reports. 

: 120hrs 

Course content : Given below 


Maintaining personal cleanliness General principles of cleaning. 






norms. 


all times. 

Understand the purpose frequency 

of cleaning. 




Identify the areas included in 

maintaining the Guest rooms & 

Public areas. 

of Earthquakes, Tsunami, etc. Identify the right cleaning agent 



for the task to be performed & 

know the dilution rate. 


Maintenance of furniture‟s in lost and found procedures and 

37

Public areas 

Knowledge and care about 

Equipments 

Personality and communication 

Skills 

 

 

 

Safety of property 

duty roaster management 

motivation and team leader Skills 

Energy and Water Conservation 

38

Name 

Sector 

Code 


. 


Duration 


: Reservation Asst. and Telephone Asst. 


: HOS219 

: Min 10 th STD pass or English as Language & 17 years 

and above 

: Successful candidates would be able to handle Reservation, 

amendments and cancellations. Do Reservation charts, room 

allocation. Maintain Guest history Cards handle incoming and 

outgoing calls on the EPABX. Handle in house calls. Transfer 

calls. Maintain various register used in telephone exchange. 

: 80 Hours 

: Given below 





Reservation: modes of 

Reservation requests, sources of 


Reservations. 




norms. 

Good Housekeeping practices at Types of rooms 

all times. 




Ethiques of telephonic 

conversation. 






Do Reservation charts and room Types of plan and room rates. 

allocation. 

Maintain Guest history Cards. Group Reservation. 

Handling incoming and outgoing Forecasting room Reservation. 

calls on the EPABX 

Handles in house calls. Qualities of a good telephone 

operator. 

Transfers calls. Co-ordination with other 

departments. 

Maintain various registers in use Phonetic alphabets. 

in the telephone exchange. 

Knowledge about national and Methods of payments, use of 

39

international telephone codes 

Knowledge about important 

phone numbers about fire, police, 

doctors etc. 

Fax, computer and e-ticketing 

Knowledge and simple computer 

skills(MS-Word) 

 

 

 

credit Cards and deduction of 

frauds in credit Cards 

Conversion of currencies 

Local Laws, Passport and Visa 

details 

Knowledge of local Tourist places 

Name 

: Reception Asst. and information Asst. 

40

Sector 

Code 



Duration 



: HOS220 

: Min 10 th STD pass or English as Language & 17 years and 

above 

: Successful candidates would be able to maintain arrival and 

departure register. Greet and welcome Guest on arrival. 

Fill the registration Card, calculate room position. Give 

information to the Guest about the hotel and any other 

information the Guest wants. Take messages for Guest. 

Handle Guest enquires and complaints. 

: 80 Hours. 

: Given below 



Maintaining personal cleanliness Job description of a receptionist. 






norms. 


all times. 

Department the receptionist coordinates 

with. 








Fill registration Card. Front office introduction. 


Calculate room position. Qualities of Front office staff. 

Give information to the Guest. Front office organizational 

hierarchy. 

Take down messages for the Information: 

 

Guest. 

Handle Guest enquiries and 

complaints. 

1. Maintain alphabetical index. 

2 .Receive messages. 

3. Control Guest room key 

Knowledge local laws and 

4. Awareness about simple language 

practices 

translations. 

Handling high profile guests like 

head of the States and Countries. 

41

Name 

Sector 

Code 


: Bellboy 


: HOS105 

: Min 8 th STD pass. & 16 years and above 

42

. 


Duration 


: Successful candidates would be able to handle Guest luggage 

on arrival and departure, explain various Controls in the room 

to the Guest. Check the Guest room on departure, page Guest. 

Shift Guest luggage. Process the discrepancy report. Handle 

left luggage. Handle new postage and paper. 

: 50 Hours 

: Given below 



Maintaining personal cleanliness Guest arrival procedure. 


Guest departure procedure. 





norms. 


all times. 







Pest control measures 

. 

Knowledge about bell desk 

Basic Front office terminology. 

Equipments and familiarization of Energy and Water Conservation. 

their handling in the Front office. 

Page Guest shifting Guest 

Lobby hierarchy. 

baggage. 

Handles left luggage. 

Processing housekeeping 

Scanty baggage procedure. 

discrepancy. 

Handling postage and daily 

newspapers. 

Job description of a Bellboy. 

43

Name 

Sector 

Code 



: Assistant Steward/ Waiter/Barmen 


: HOS106 

: Min 8 th STD pass or English as Language & 18 years and 

above 

: Successful candidates would be able to do the: 

1. Basic Service in Restaurant or Bar. 

2. Mise-en-place and Mise-en-scene of 

Restaurant or Bar 

3. Stocking of Hard/Soft Beverages. 

4. Clearing of Table 

5. Maintain the Restaurant/Bar 

Duration 


: 120 Hours. 

: Given below 

 

 

 

 

 

 

 

 

 

 




Practices 



Practicing Fire Safety 

measures 


safety norms. 

Good Housekeeping practices 

at all times. 

Simple Disaster Management 

& preventive measures for 



Tsunami, etc. 




Napkin folding/how to lay 

Table cloth/carrying Cutlery 

Changing & laying of Table 

cloth 


Practice good personal 

Hygiene & maintain good 

grooming standards 

 

 

 

Knowledge about equipment 

used in Bar and Restaurant 

The Restaurant 

Laying of Cover 

45

Handling, upkeep and 

Waiting at the Table 

polishing of silver, Cutlery 

and crockery 

How to use Service cloth, Types of Menu 

carrying of plates, clearing of 

plates & Cutlery 

Miser-en-scene & Place-enplace 

11 courses of Menu 

A-la-Carte Cover and Service 

of different type of Food like 

Alcoholic & Non-alcoholic 

Beverages 

Chinese etc. 

Table-de-hote Cover 

Breakfast Covers 

Basic of Cocktails and Mock 

tails 

Basic idea of banquet and 

buffets. 

Service of alcoholic & Nonalcoholic 

drinks. 

Attitude and Behavior Types of Services 

 

 

Personality appearance, 

communication skill and 

customer dealing, Guest 

complaint handling 

Disposal of Waste material 

 


Conservation. 

46

Name 

Sector 

Code 


Age 

. 

Terminal Competency: 

Duration 


: Steward/Waiter 


: HOS221 

: Min 8 th STD pass with little knowledge of English. 

&Completed HOS106 

: 17 yrs & above 

Successful candidates would be able to: 

1. Work as a Steward. /Waiter 

2. Welcome Guest 

3. Take Reservation for Restaurant 

4. Escort Guest to their respective Table. 

5. Present Menu Cards 

6. Take order and to do the Service of Food and Beverage 

: 120 hours 

: Given below 

 

 

 

 

 

 

 

 

 

 

 

 

 








norms. 

Good Housekeeping practices at all 

times. 








Knowledge about the type of Cutlery 

& Crockery/glassware to be used 

with what type of Dish. 

How to use the Tray, Tray carrying 

position, how to lay the Tray for 

breakfast 

Arrangement and preparation of Side 

Board & Service Table 

How to place order to the Kitchen 

and Bar 

Arrangement of silver according to 

the Menu on the table 

 

 

 

 

 

 

 

 


Knowledge about various types of 

Equipments used in the Restaurants and 

Bars. Apprising and drawing of Cutlery, 

Glassware, Linen, Hygiene handling of the 

same 

General idea about the functioning of 

Pantry/ still room/side Board in the 

Hotel/Restaurant. The Restaurant 

The Menu – types of Menu, course of 

Menu, Uses of Menu Card. 

Rules for laying a Table / Rules for Waiting 

at the Table/Dos and Don‟ts for a Waiter. 

Common Sauces and their Basic 

Ingredients. 

Salads with recommended Dressings 

Food & Their Accompaniments. 

Method of Cooking Food. (Basic) 

47

Service of Breakfast/Lunch, Dinner, Breakfast 

Buffet Service 

Service of Wines & Alcoholic 


Beverages, Knowledge of glasses 

Basic Cocktails & Mock tails Buffet and banquets. 

o Closing the Restaurant-soiled 

Linen removal/preparation of 

Service of breakfast/ Lunch, Dinner, Buffet 

Service. 

Restaurant for next Service 

period, preparation of 

checklist. 

Flambé Dishes (preparation) Types of Non-alcoholic Beverages & their 

 

 

A –la- carte Cover and types of 

Services 

Table – de hotel Cover and breakfast 

Cover 

 

 

 

Service. 

Spirits & liqueurs –Gin/Brandy/Rum & 

Beer 

(Draught/Bottled beer) 

Guerdon Service 

48

Name 

Sector 

Code 

Entry qualification 


Duration 


: Bar Tender 


: HOS222 

: 8 th Std. pass & 17 years and above 

&Completed HOS106 

: Successful candidates would be able to: 

1. Work as a Bar Tender 

2. Prepare Cocktail and Mock tail 

3. Serve wine, beer and spirits at right temperature 

4. Serve Non-alcoholic Beverage 

5. Take Beverage order 

6. Do Bar Inventory 

: 120 hours and then in steps of 30 hours 

: Given below 







Beer-Production-Brand Names 


Occupational hazards and safety norms. 

Good Housekeeping practices at all Whisky-Production-Brand Names 

times. 








Garnishes for Cocktail. Brandy-Production-Brand Names 

Order taking Service & Cocktail of Gin-Production-Brand Names 

whisky. 

Order taking Service & Cocktail of Rum-Production-Brand Names 

Brandy. 

Order taking Service & Cocktail of Gin. Vodka-Production-Brand Names 

Order taking Service & Cocktail of 

Rum. 

Tequila-Production-Brand Names 

Order taking Service & Cocktail of 

Vodka. Storage of Beverages 

Order taking Service & Cocktail of Accompaniments and snacks 

Tequila. 

49

Service of spirits and beers Energy and Water Conservation. 

Computerized inventory and billing 

procedures 

MODULE – HOSPITALITY ASSISTANT 

50

Name : Hospitality Assistant 


Code : HOS101 

Entry Qualification : 8 th Standard pass 

Age : 16 yrs & above 

Terminal Competency : After completing the course the 

person would be able to assist in basic 

Hospitality Services in various departments 

of Hotels. 

Duration : 180 hrs (i.e. 6 hours for 30 working 

Days) 

Practical Competencies – 60 Hrs 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 







norms. 


all times. 








Field Survey 

Work Exposure 

Visit to Hotels 

Demonstration of Table layouts 

Exposure to Restaurants 

Acquaintance with Restaurant 

equipment 

Acquaintance with crockery/ 

Cutlery 


– 120 Hrs 

Introduction to Hotel Industry 

 

 

 

Types of Hotels 

Importance of grooming 

Hygiene in Hotels 

Inter personal Skills in 

 

 

 


Customer relations 

Departments in Hotels 

Food & Beverages Department 

Coordination among all 

departments 

Organizational hierarchy 

 

 

 

 

 

 

 

Attributes of F & B Services 

Restaurant equipment 

Preparation of Services 

Handling Tasks 

Banquets 

Types of Services 

1Room Service /room staff 

organization 

51

Demonstration of Table layout 

Familiarization with Beverages 

and alcohols 

 

 

 

 

Control system 

Production 

Front office Reservations 

Types of Room 

 

Observation duties/dress code 

of Kitchen staff 

 

 

Check in/out) 

House keeping Department 

 

Observation of duties of Front 

office execution. 

 


 

Room keeping 

 

Hygiene requirements 

o 

Notes 

1. In order that students get maximum exposure to functioning of Hotels, at least 

three or four reputed Restaurants /Hotels should be enlisted for Practical support. 

2. One entire set of Front office equipment; crockery, Cutlery and Linen should 

be available for demonstration. 

3. Empty Beverage containers could be kept for display. 

1. Name : Household Assistant ((HOSGeneral) 

2. Sector : Hospitality 

52

3. Code : HOS102 

4. Entry Qualification : 8 th Standard & 14 yrs. and above 

5. Terminal competency : After completing of the course the trained person 

will be able to perform general duties of a household 

staff such as: 

6. Duration : 150 hours 

7. Contents : Given below 

1. Operate and upkeep domestic appliance. 

2. Dusting, sweeping, mopping, cleaning and 

scrubbing 

3. Use and upkeep crockery, linen, cutlery, glass 

ware. 

4. Tray, trolley and table layouts for tea, 

breakfast, lunch, dinner, party and beverages. 

5. Serve food and beverages 

6. Baby care –bathing, dressing, feeding of 

proper food, hygiene care. 


1. Familiarization with a modern house including 

kitchen, domestic appliances and gadgets. 

2. Demonstrate and make trainees practice on social 

skills, personal and job hygiene standards and 

courtesies required during employment. 

3. Practice of making and answering telephone calls. 

4. Practice on Operation and upkeep of electrical and 

electronic home appliances ,i.e., 

Vacuum Cleaner 

Washing Machines 

Motor Pumps 

Air Conditioners 

Geyser 

Electrical iron 

Steam press 

5. Identify, use handling and upkeep of Room and 

bathroom linen. 

6. Practice on dusting, sweeping, mopping and 

scrubbing etc, cleaning of various metals. 

A systematic way to clean various 

surfaces-daily, periodic and 

spring-cleaning. 


1 Basic Etiquettes, manners and 

communication skills 

Awareness of their role in the 

household and introduction to layout 

and set up modern houses and 

facilities for contemporary homes. 

2 Appraisal of electrical, mechanical 

gas operated kitchen gadgets, their 

names, uses, up-keep, care and 

maintenance. 

. 

3 Knowledge of commodities-their 

classification, uses, do‟s and dont‟s 

for storage and their uses 

4 Knowledge of various surfaces - 

marble, granite, wood, metal and 

others-daily cleaning, periodic 

cleaning and spring cleaning 

5 Sanitation needs with reference to 

pests and their control and exhaust 

systems. 

53

7. Practice of Room and Bed making 

8. Identification, use handling and upkeep of crockery, 

F&B Linen, Cutlery, Glassware and Miscellaneous 

ware. 

9. Demonstrate and practice cleaning methods for 

different types of crockery, cutlery, glassware and 

other table 

10. Practice of different Tray, Trolley and Table 

layouts for Tea, Breakfast, Lunch, Dinner and 

partly and beverage. 

11. Service of Food and Beverage items 

6 Appraisal of food and beverage 

service equipment-furniture, crockery, 

cutlery, glass-ware, linen and 

miscellany with their names and uses 

7 Cleaning care and upkeep of various 

food-beverage service ware 

Basics of sequence of menu { not 

more than 4 courses appetizer, so up, 

main course and desserts 

classification of beverages[ alcoholic 

and non-alcoholic] 

8 Basics of table, bar and tray set ups 

ready for service and clearance after 

service 

9 Classification of beverages 

( Alcoholic and non alcoholic) 

12. Demonstrate and practice how to set up side 

station/side boards and bar counters ready. 

13. Demonstrate and practice systematic ways of 

clearance of tables and trays after service is over. 

14. Baby care –bathing, dressing, feeding of proper 

food, hygiene care. 

15. Simple Flower Arrangements. 

16. Handling and disposal of waste. 

17. Practice of First Aid Techniques 

18. Use of Fire Fighting equipments. 

LIST OF TOOLS AND EQUIPMENTS FOR BATCH OF 20 TRAINEES: 

Containers: - 

1. Chaufer maid‟s trolley 2 Nos. 

2. Dust Pans 10 Nos. 

3. Buckets/tubs 20 Nos. 

54


5. Dustbins 2 Nos. 

6. Mop buckets 2 Nos. 

7. Spray cans for glass cleaning 20 Nos. 

8. Containers for storing materials and equipments (cup board with 10 selves) 2 Nos. 

Brooms and Brushes: - 

1. Soft brooms/hard brooms 5 Nos. 

2. Carpet brushes-shampooing and dusting 5 Nos. 

3. Upholstery brush 5 Nos. 

4. Scrubbing brush (floors) 5 Nos. 

5. Shoe polishing brush 2 Nos. 

6. W.C. brush 2 Nos. 

7. Wall Brush 2 Nos. 

8. Long handle fringe mops 5 Nos. 

9. Long handle mops dry 5 Nos. 

10. Long handle mops dusting brush 5 Nos. 

11. Long handle mops scrubbing brush 5 Nos. 

12. Bottle brushes 5 Nos. 

13. Cloths scrubbing brush 5 Nos. 

14. Sponges 5 Nos. 

15. Steel wool 5 Nos. 

16. Nylon scrubbers (soft) 5 Nos. 

17. Cotton pads 20 Nos. 

18. Blotting paper 20 Nos. 

Cleaning and Polishing Cloths:- 

1. Duster - 50 cm x 50 cm. 20 Nos. 

2. Hand mops - 50 cm x 50 cm 20 Nos. 

3. Yellow polishing cloths 20 Nos. 

4. Glass cloths 5 Nos. 

5. Magnetic glass 5 Nos. 

Mechanical equipments:- 

1. Vacuum cleaner (small and large) domestic only 1 No. each 

2. Floor scrubber/polisher 5 Nos. 

3. Carpet shampooing machine 1 No. 

4. Ordinary step ladders of different heights 2 Nos. 

5. Washing machine domestic 1 No. 

6. Iron/electric iron 2 Nos. 

7. Exhaust fan 2 Nos. 

8. Sinks for washers 5 Nos. 

9. Metal stand for drying cloths 5 Nos. 

10. Water filter and purifier 2 Nos. each 

11. Geyser 1 No. 

12. Refrigerator (domestic) 1 No. 

13. Electrical accessories (i.e. fan, light etc.) 2 Nos. each 

Cleaning materials:- 

1. Detergent 

2. Deodorants 

3. Anti-septic 

4. Disinfectants 

5. Room fresheners 

6. Carpet shampooing lotions 

7. Common stain removal agents 

55

8. Polishing agents. 

56

MODULE 

1.Name : Household Assistant (Kitchen and Service) 

2.Sector : Hospitality 

3. Code : HOS103 

4. Entry Qualification : Min. 8 th Std. & 14 yrs. And above 

5.Terminal competency : After completing of the course the trained 

person will be able to perform general duties of a 

household staff such as: 

1. Operate and upkeep kitchen gadgets. 

2. Dusting, sweeping, mopping, cleaning and 

scrubbing 

3. Use and upkeep crockery, linen, cutlery, glass 

ware. 

4. Chopping, slicing, grinding of commodities 

(including meat and vegetables) 

5. Tray, trolley and table layouts for tea, 

breakfast, lunch, dinner, party and beverages. 

6. Serve food and beverages 

6. Duration : 150 hours 

7. Contents : Given below 


1. Familiarization with a modern house including 

kitchen, domestic appliances and gadgets. 

2. Practice on Operation and upkeep of electrical and 

electronic kitchen gadgets, i.e., 

Vacuum Cleaner 

Motor Pumps 

Air Conditioners 

Geyser 

Microwave 

Hotplate 

Cooking range 

Oven 

Dish washer (manual machine) 

3. Practice on dusting, sweeping, mopping and 

scrubbing etc, cleaning of various metals. 


1. Related Basic Etiquettes, manners 

and communication skills 

Awareness of their role for food and 

beverage section of the household and 

introduction to layout and set up a 

modern kitchen and dining facilities 

for contemporary homes 

2. Appraisal of electrical, mechanical 

gas operated kitchen gadgets, their 

names, uses, up-keep, care and 

maintenance 

3. Appraisal of kitchen miscellanypots 

and pans, knives and 

cookware for a modern home-their 

uses, care, upkeep and 

maintenance. 

4. Knowledge of various kitchen 

surfaces-marble, granite, wood, 

metal and others-daily cleaning, 

periodic cleaning and spring 

cleaning 

5. Knowledge of commodities-their 

classification, uses, do‟s and 

don‟t‟s for storage and their uses 

57

4. Identification, use handling and upkeep of 

crockery, F&B Linen, Cutlery, Glassware and 

Miscellaneous ware. 

5. Familiarization with various commodities used in 

kitchen and their uses 

6. Practice of chopping, slicing, grinding of 

commodities (including meat and vegetables). 

7. Refrigerating and storage of food and beveragesdemonstrate 

and show what needs to be kept 

where and how during storage. 

8. Demonstrate and practice cleaning methods for 

different types of crockery, cutlery, glassware and 

other table ware. 

9. A systematic way to clean various surfaces-daily, 

periodic and spring cleaning. 

10. Practice of different Tray, Trolley and Table 

layouts for Tea, Breakfast, Lunch, Dinner and 

partly and beverage. 

6. Kitchen hygiene, sanitation needs 

with reference to pests and their 

control, garbage disposal and 

exhaust systems 

7. Awareness of various cooking 

methods in home style 

contemporary living standards 

8. Pre-preparation of foods-ready for 

cooking. 

9. Appraisal of food and beverage 

service equipment-furniture, 

crokery, cutlery, glass-ware, linen 

and miscellany with their names 

and uses 

10. Cleaning care and upkeep of 

various food-beverage service 

ware 

11. Basics of table, bar and tray set 

ups ready for service and 

clearance after service 

12. Basics of sequence of menu ( no 

more than 4 courses appetizer, 

soup, main course and desserts) 

13. Classification of beverages 

[Alcoholic and non-alcoholic] 

courtesies theory inputs in local 

language. 

11. Service of Food and Beverage items 

12. Demonstrate and practice how to set up side 

station/side boards and bar counters ready. 

13. Demonstrate and practice systematic ways of 

clearance of tables and trays after service is over. 

14. Demonstrate and make trainees practice on social 

skills, personal and hob hygiene standards and 

courtesies required during employment. 

15. Handling and disposal of waste. 

16. Practice of making and answering telephone calls 

17. Practice of First Aid Techniques 

18. Use of Fire Fighting equipments. 

58


Containers: - 

1. Chamfer maid‟s trolley 2 Nos. 






































6 .Metal stand for drying cloths 5 Nos. 



9. Electric oven/gas oven/Micro oven 1 No. 




1. Detergent 

2. Deodorants 





60

List of Members of the trade committee : 

1. Shri Ashok Kumar, DDG, DGET, New Delhi - 

Chairman 

2. Shri Kuldip Singh, Gen. Manager, ITDC - Member 

3. Principal, Instt. of Hotel Management, Pusa - Member 

4. Principal, Instt. of Hotel Management, Lajpat Nagar - Member 

5. Shri Harbaksh Singh, Ex. Lecture, Intt. Of hotel Management - Member 

6. Shri. S. P. Singh, Central Board of Technical Edu., Delhi - Member 

7. Shri Suresh Jacob, Project Manager, KITCO Ltd., Kerala - Member 

8. Ohrie‟s ( Chain of 20 restaurants/hotels ) Member 

9. ITC Kakatiya Sheraton Member 

10. Country Club Memebr 

11. BMJ Group ( Group of 5 premier restaurants at City Centre ) Member 

12. Shri. Dinesh Nijhawan, Joint Director of Training, Dget - Member 

13. Shri. Ashawni Aggarwal, Dy. Director of Training , DGET - Member 

14. Shri Y. R. Verma, Assistant Director of Training, DGET - Member 

1. Sh. Sushil Chug 

2. Sh. Ajay Vashist 

Executive Chef 

(Corporate) 

Depty Apprenticeship 

Advisor 

3. Sh. Sandip Chowdhry Chef Instructor 

4. Sh. Santosh Mastagar 

Officer Airport 

Operations(Front Office) 

5. Sh. P.K. Bhatnagar Executive Sous Chef 

6. Sh. Sanjeev Bhatnagar HR Manager 

7. 

Sh. V. Ranga Rao 

HRD Manager 

8. Sh. B.L. Wadhwa CI(F&B Service) 

9. Sh. B.L. Tuli Senior Lecturer 

10. Sh. C.K. Rao Maitre-De-Hotel 

This MES Scheme is vetted for from the following committee members: 

The Grand Hotels, Barakhamba 

Avenue, Cannaught Place, New Delhi 

BTC, Pusa, New Delhi 


Centaur Hotel, IGI Airport, New 

Delhi 

Ambassadors Sky Chef, IGI 

Airport, New Delhi 

The Grand Hotels, Barakhamba 

Avenue, Cannaught Place, New Delhi 

Hotel Crown Plaza, New Friends 

Colony, New Delhi 


Institute of Hotel Management 

Pusa, New Delhi. 

Ashoka Hotel, Chanakya Puri, New 

Delhi 

61


Containers: - 

1. Chamfer maid‟s trolley 2 Nos. 






































6 .Metal stand for drying cloths 5 Nos. 



9. Electric oven/gas oven/Micro oven 1 No. 




1. Detergent 

2. Deodorants 





62

List of Members of the trade committee : 

15. Shri Ashok Kumar, DDG, DGET, New Delhi - 

Chairman 

16. Shri Kuldip Singh, Gen. Manager, ITDC - Member 

17. Principal, Instt. of Hotel Management, Pusa - Member 

18. Principal, Instt. of Hotel Management, Lajpat Nagar - Member 

19. Shri Harbaksh Singh, Ex. Lecture, Intt. Of hotel Management - Member 

20. Shri. S. P. Singh, Central Board of Technical Edu., Delhi - Member 

21. Shri Suresh Jacob, Project Manager, KITCO Ltd., Kerala - Member 

22. Ohrie‟s ( Chain of 20 restaurants/hotels ) Member 

23. ITC Kakatiya Sheraton Member 

24. Country Club Memebr 

25. BMJ Group ( Group of 5 premier restaurants at City Centre ) Member 

26. Shri. Dinesh Nijhawan, Joint Director of Training, Dget - Member 

27. Shri. Ashawni Aggarwal, Dy. Director of Training , DGET - Member 

28. Shri Y. R. Verma, Assistant Director of Training, DGET - Member 

63

Competency based Modular Employable Skills (MES) 


MODULE 

Name: 

Level 1 Household Help Cleaning 

Sector: : Hospitality 

Code: : HOS 126 

Entry Requirement: 

Basic reading and writing local language and 14 years of age 

Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate 

competency in the following: 

Basic Common Competencies 

1. Read basic information and calculations during routine 

household tasks 

2. Communicate clearly to complete household tasks 

3. Maintain personal health and safety 

4. Maintain health and safety in the household worker 

environment 

5. Maintain the security of the household 

6. Safely operate basic household equipment 

7. Responsibly dispose household waste 

Specific Competencies 

8. Clean household and equipment 

9. Clean and maintain kitchen 

Pathway: At the completion of the Level 1 Household help General qualification there is no pathway to 

higher level qualifications to access higher level household work qualifications. The student 

must complete the following terminal competencies to be able to enter a Level 2 qualification in 

the household worker sector: 

Duration; : 60 hours 

Contents: : Given below 

1. Maintain and launder clothes and household linen 

2. Clean washroom 

3. Assist in the organisation and basic pre-preparation of food 

4. Safely and correctly store household provisions 


1. Read basic information and calculations 

during routine household tasks 

2. Communicate clearly to complete household 

tasks 


4. Maintain health and safety in the household 

worker environment 


Knowledge in this area is of an introductory 

nature with minimal analysis. 

Knowledge of different symbols and what they 

represent 

Different communication styles 

Work ethics and ethical behaviour 

Understanding of the uses for various first aid items 

Knowledge of who to contact in different 

emergency situations 

Understanding the need for routine medical check 

ups 

64





9. Maintain and launder clothes and household 

linen 

10. Safely and correctly store household 

provisions 



Understand how to protect self and others from HIV 

and Hepatitis 

Understanding of the legal rights of Household 

helpers 

Knowledge of the effects of drugs and alcohol 

Knowledge of self defence and avoiding dangerous 

situations 

Storage of dangerous items 

Security procedures for household and dealing with 

strangers 

Safe use of chemicals, cleaning agents, and 

pesticides 

Hygiene, health and safety regulations, and 

environmental considerations 

Fire fighting information 

Pest control – different pests and their methods of 

control 

Water/Energy conservation 

Basic knowledge of operation of household cleaning 

equipment 

Basic knowledge of household cleaning chemicals 

Knowledge of method of segregating the waste and 

maintaining them separately for disposal 

Police Identification processes 

Knowledge of safe household chemical 

combinations and use 

Knowledge of health and safety issues regarding 

working in a household setting 

Food safety – safe food handling and storage 

Basic literacy 

Basic maths, including weights and measures 

Knowledge of emergency procedures for different 

situations 

Knowledge of etiquette styles for different 

situations 

Knowledge of and basic skills in active listening 

and assertiveness 

Knowledge of personal health and hygiene 

requirements 

Knowledge of safe food handling 

Basic knowledge of infection / contamination 

control 

Knowledge of safe lifting and manual handling 

practices 

Knowledge of emergency contact numbers and 

emergency procedures Knowledge of methods to 

secure and maintain household security 

Knowledge of the importance of privacy of 

information 

Basic knowledge of different security systems 

Knowledge of the importance of scheduling 

activities 

Knowledge of environmental issues surrounding the 

disposal of household waste 

Knowledge of the safe use of chemicals in a food 

preparation area 

Safe chemical handling and storage 

Knowledge of what can and cannot be recycled 

Safe pest control methods 

65

Assessment 

To achieve the terminal competencies the competency based assessment must be 

demonstrated against the performance criteria detailed in each terminal competency. 

Resources 

Some of the following cookery equipment will be required: 

 

 

 

 

 

 

 

 

 

 

 

 

electric, gas or induction ranges 

ovens, including combi ovens 

microwaves 

grills and griddles 

deep fryers 

salamanders 

food processors 

blenders 

mixers 

slicers 

tilting frypan, brat pan 

steamers. 

Some of the following household equipment will be required: 

Refrigerator 

Washing machine 

Mixers and grinders 

Television 

Vacuum cleaner 

Microwave 

Over/grill 

Water purifier 

Air conditioner 

Desert cooler 

Lights and fans 

Immersion rods and geysers 

Miniature Circuit Breakers (MCBs) 

Fire extinguishers 

Trainer Manual and Assessor Manual. 

66

Terminal Competency Title: Read basic information and calculations during 

routine household tasks 

Unit Coverage: Hospitality Sector 

Element 

1. Use household 

products 

Performance Criteria 

1.1. Utilise the correct quantities of kitchen, bathroom and general cleaning 

products according to basic product information 

1.2. Mix household chemicals safely according to manufacturer information 

1.3. Use household products according to manufacturers recommendations 

1.4. Apply toiletries according to basic product inform 

2. Arrange and 

store household 

products 

3. Shop for 

household 

provisions 

2.1. Identify and correctly store harmful products according to product 

instructions 

2.2. Store perishable items according to the manufacturers recommendations 

2.3. Check ongoing viability of household products according to 

manufacturers recommendations 

3.1. Identify the required amounts of household items in weight and/ or other 

measurers 

3.2. Calculate expected price based on price per kilo, or other nominated 

measure 

3.3. Purchase household products according to itemised shopping list 

3.4. Settle bills and confirm correct change is received 

4. Determine 

household 

provisions 

4.1. Identify the weekly provision requirements for the household 

4.2. Determine monthly household requirements against household budget 

4.3. Calculate amounts of additional provisions required for special occasions 

Essential Knowledge to perform a sequence of routine tasks given clear direction 

The use of colours / symbols to indicate danger and/ or safety issues 

Knowledge of rupee / paisa – denomination and counting 

Knowledge of weights when purchasing food 

Knowledge of safe household chemical combinations and use 

Knowledge of health and safety issues regarding working in a household setting 




Terminal Competency Title: Communicate clearly to complete household tasks 

67

Unit Coverage: Hospitality 

Element 

1. Demonstrate social and 

work etiquette 


Follow the communication styles of the household employer 

Receive guests according to the expectation of the householder 

employer 

Greet and farewell people in a manner that reflects their role and 

working relationship with the household 

Communicate requests, clarifications and questions in a clear and 

respectful manner 

2. Deal effectively with 

strangers 

Communicate with strangers according to employer instructions 

Provide only information approved by employer 

Ensure strangers leave the premises as requested, without putting self 

at risk 

3. Make and answer 

phone calls 

Correct operation of phone is used all times 

Telephone is answered and ended in a courteous and professional 

manner with greetings and farewells determined by the household 

employer 

Speech is clear and active listening skills are used to elicit 

information 

Information is clarified and recorded correctly as necessary 

Seek clarification and instructions from employer via the telephone 

Contact correct authorities during an emergency and provide the 

required information 

4. Confirm and clarify 

instructions 

Seek to clarify instructions and expectations by asking open 

questions and using active listening techniques 

Confirm the expectations of outcomes for different tasks and when 

the task needs to be completed 

Clarify any unresolved areas related to the work to be completed 


Cultural understanding related to the different types of household communication styles 

Dos and donts of dealing with strangers 

Numbers of emergency services and important phone numbers and what information 

should be given 

Police registration of work 

Knowledge of emergency procedures for different situations 

Knowledge of etiquette styles for different situations 


Knowledge of and basic skills in active listening and assertiveness 

Terminal Competency Title: Maintain personal health and safety 


Element 


68

1. Look after personal 

hygiene and health 

1.1. Wash hand before and after preparing meals / serving food / handling 

babies / handling patients 

1.2. Wear neat / clean clothing suitable for different situations i.e. when 

cooking and near fire 

1.3. Maintain hygienic personal grooming habits 

1.4. Avoid situations leading to personal ill health as well as the spread of 

germs to others 

2. Maintain personal 

safety 

2.1. Lift heavy objects in a manner that protects back and neck from 

injury 

2.2. Ensure good ventilation when using household chemicals and 

products 

2.3. Identify and handle unwanted advances in a manner that does not 

cause the situation to escalate 

2.4. Ensure personal protection against HIV, hepatitis and other diseases 

when dealing with bodily fluids 

2.5. Ensure that personal safety is not compromised by being alone risky 

environments 

3. Safely use 

household 

appliances 

3.1. Correctly handle, clean and store sharp objects to ensure personal 

safety and the safety of others 

3.2. Operate electrical items according to manufacturers safety/ operating 

instructions in a manner that maintains personal safety and the safety 

of others 

3.3. Report to employer any faulty household appliances 

3.4. Monitor gas appliances for leaks and ensure good ventilation 


Understand the importance of routine medical checks 

Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) 

Knowledge of personal employment legal rights 

Basic knowledge of electrical safety 

Basic knowledge of the effects of alcohol/ drugs 

Information on informing police and support services in case of assault 

Protecting against HIV 

Knowledge of personal health and hygiene requirements 


Basic knowledge of health and safety issues in a household setting 

Basic knowledge of infection / contamination control 

Knowledge of safe lifting and manual handling practices 

Assertiveness techniques 

Terminal Competency Title: Maintain health and safety in the household worker 

environment 


69

Element 

2. Prepare to work 

safely 


1.1. Check, organise and prepare all equipment to ensure it is in a safe 

working condition prior to use 

1.2. Identify any hazards in the household work area, and take action to 

control risk, or report it to householder 

1.3. Incorporate safe work practices into all household duties 

2. Display safe work 

behaviours 

1.4. Use all equipment for the purposes it was designed for 

1.5. Avoid standing on unstable platforms when climbing to a higher 

level 


products 

1.7. Ensure that equipment and electrical cords do not cause a risk to 

householders 

2. Maintain household 

safety 

Beware of, avoid and warn others of wet and slippery surfaces 

Sort out waste and dispose garbage according to hygiene, health and safety 

regulations, and environmental considerations 

Ensure that fires are able to be put out quickly and that no flammable items are 

kept near fires 

Report any faulty electrical wiring to employer for action 


Understand safe use of chemicals, cleaning agents, and pesticides 

Use of household fire-fighting equipment 

Pest control 

The difference between hazard and risk 

Nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting 

heavy objects, work postures, underfoot hazards and moving parts of equipment 


70

Terminal Competency Title: Maintain the security of the household 


Element 

1. Monitor 

access to 

household 


1.1 Greet strangers and officials in a professional manner while ensuring security of 

doorway 

2.1 Verify the credentials of the person wanting to access the household 

3.1 Avoid disclosure of sensitive household facts (e.g. number of residents, daily 

routine including time of departure from and arrive to house etc., type of goods 

etc., used in the house) 

4.1 Ensure strangers leave the premises as requested, without putting self at risk 

2. Secure 

premises 

5.1 Ensure that all windows and doors are properly closed/locked at end of working 

hours 

6.1 Ensure that doors are locked or observable during work hours 

7.1 House hold items are not displayed to the general public 

8.1 Avoid discussions about valuable household items with people outside the 

household 

9.1 Avoid giving people information about household security practices to people 

outside the household 

10.1 Set secure alarms when required, if available 


Familiarity with different types of locks and latches in use in the household 

Basic knowledge of modern electrical warning systems 


Knowledge of emergency contact numbers and emergency procedures Knowledge of 

methods to secure and maintain household security 

Knowledge of the importance of privacy of information 


71

Terminal Competency Title: Safely operate basic household equipment 


Element 

1. Prepare 

equipment 


2. Check and confirm equipment is ready and safe to operate 

3. Follow manufacturer‟s instructions to start and operate equipment to 

complete household duties 

4. All parts are checked for faults and damage and any faults or damage are 

reported to employer 

5. Use equipment 6. Operate all house hold equip in the manner the equipment was originally 

design for 

7. Use correct consumables with the household equipment 

8. Ensure personal and household safety while operating equipment 

9. Turn off equipment in a way that does not cause damage to the equipment 

or to household members 

10. Store equipment is a manner that protects it from damage 


Operating principles of household equipment used 

Typical household equipment problems and related causes 

Cleaning requirements and procedures for household equipment 




72

Terminal Competency Title: Clean household and equipment 


Element 

1. Undertake household 

cleaning activities 


Organise and prepare cleaning equipment and supplies according to the 

type of cleaning to be undertaken 

Check that all equipment is in safe working condition prior to use 

Confirm best schedule for cleaning rooms depending on household need 

Select and apply correct cleaning agents or chemicals for specific areas, 

in accordance with manufacturer's recommendations and safety procedures 

2. Clean and clear 

rooms 

Clean rooms in the correct order and with minimum disruption to 

household members 

Clean all surfaces using the correct cleaning chemical for each surface 

Clean and check all furniture, fixtures and fittings and determine if any 

repair or maintenance work is required 

Notify supervisor or employer of the required repair or maintenance 

work, or complete work if repair and maintenance is within job role 

3. Clean floors The correct amount of cleaning fluid is used according to product 

instructions 

Ensure the area to be cleaned is not used during the time allocated for 

cleaning 

Ensure the safety of household members and staff while the area is 

drying 

Carpets are cleaned using the correct cleaning equipment and producer 

recommended care instructions 

4. Make up beds Strip beds and mattresses and check pillows and linen for stains and 

damage 

Strip beds and mattresses and check pillows and linen for stains and 

damage 

Replace bed linen in accordance with household requirements 

5. Clean and store 

cleaning equipment 

Clean equipment after use in accordance with manufacturer's 

instructions 

Store equipment in the designated area and in a condition ready for reuse 

Identify faults and report them to employer 

Store chemicals in accordance with health and safety requirements 

Dispose of garbage and used chemicals in accordance with hygiene, 

safety and environmental legislation requirements 


73

Correct cleaning chemicals, equipment and procedures for cleaning various surfaces and 

materials 

Safe work practices relating to use of cleaning chemicals and equipment, bending and 

manual handling 

Knowledge of safe household chemical combinations, use and storage 



Knowledge of the importance of scheduling activities 

Knowledge of contamination control 

Knowledge of environmental issues surrounding the disposal of household waste 

74

Terminal Competency Title: Clean and maintain kitchen 


Elements 


Clean, sanitise and 

store kitchen 

equipment 

Select and use chemicals correctly for cleaning and/or sanitising kitchen 

equipment and utensils 

Clean and/or sanitise equipment and/or utensils according to producer‟s 

instructions 

Store or stack cleaned equipment and utensils safely and in the 

designated place 

Use cleaning equipment safely and according to manufacturer's 

instructions 

Assemble and disassemble cleaning equipment in a safe manner 

Store cleaning equipment safely and correctly in the designated position 

and area 

Food Handling 

and Storage 

Clean and sanitise 

premises 

Handle waste and 

linen 

2.1. Safely and correctly store household provisions 

Follow daily, weekly, monthly cleaning schedules correctly 

Use chemicals and equipment correctly and safely to clean and/or 

sanitise walls, floors, shelves and other surfaces 

Clean and/or sanitise walls, floors, shelves and working surfaces without 

causing damage to health or property 

Follow first aid procedures in the event of any chemical accident 

Sort waste and dispose of it according to hygiene and household safety 

requirements and environmental considerations 

Dispose of cleaning chemicals safely and according to environmental 

considerations 

Sort linen and handle safely if soiled 


Knowledge of fire fighting methods for different types of fires 

Knowledge of pest control – different pests and their methods of control 

Basic first aid 

Health and hygiene 

Basic knowledge of water conservation 

Knowledge of the safe use of chemicals in a food preparation area 

Knowledge of time allocation and scheduling 


Handling kitchen emergencies 

75

Terminal Competency Title: Responsibly dispose of household waste 


Element 


1. Store waste 1. Waste is collected and sorted according to whether it is recyclable, toxic 

or degradable 

2. Waste is stored safely away from the household, where practical to stop 

smells and the spread of disease 

3. Prevent pests from entering the waste storage area 

2. Dispose of 

waste 

1. If not already sorted, sort waste into recyclable and non recyclable 

2. Arrange waste collection and ensure it is collected in a timely manner 

3. Clean the area that the waste in stored in 

4. Treat the waste storage area for pests if required 


Knowledge of various household waste (degradable / non-degradable). 

Methods of segregating waste, and maintaining it separately for disposal. 

Knowledge of persons / agencies to be called for collection of waste and its disposal or 

knowledge of nearby dumping places where the waste can be disposed off 




76



MODULE 

Name: 

Level 1 Household Help Washing 












13. Maintain health and safety in the householdworker 

environment 







Pathway: At the completion of the Level 1 Household Help General qualification there is no pathway to 

higher level qualifications to access higher level householdwork qualifications. The student 


the householdworker sector: 





7. Assist in the organisation and basic pre-preparation of food 






tasks 


16. Maintain health and safety in the 

householdworker environment 





represent 







77





21. Assist in the organisation and basic 

preparation of food 


linen 


provisions 



ups 


and Hepatitis 


Helpers 



situations 



strangers 


pesticides 





control 

Water conservation 

Basic knowledge of operation of household cleaning 

equipment and consumables 




combinations and use 




situations 


situations 




requirements 


control 


practices 





information 



activities 


disposal of householdwaste 






Assessment 

78



Resources 


 

 

 

 

 

 

 

 

 

 

 

 



microwaves 


deep fryers 

salamanders 


blenders 

mixers 

slicers 


steamers. 


Refrigerator 



Television 


Microwave 

Over/grill 



Desert cooler 






79




Element 


products 









products 

7. Shop for 

household 

provisions 


instructions 





measurers 


measure 



8. Determine 

household 

provisions 









Knowledge of health and safety issues regarding working in a householdsetting 




80



Element 






employer 






strangers 




at risk 


phone calls 




employer 


information 






instructions 
















81



Element 












safety 


injury 


products 






environments 

6. Safely use 

household 

appliances 


















Basic knowledge of health and safety issues in a householdsetting 




Terminal Competency Title: Maintain health and safety in the householdworker 

environment 

82


Element 


safely 






1.10. Incorporate safe work practices into all householdduties 


behaviours 



level 


products 


householders 


safety 









Use of householdfire-fighting equipment 

Pest control 





83



Element 

3. Monitor 

access to 

household 



doorway 






4. Secure 

premises 


hours 




household 












84



Element 

11. Prepare 

equipment 








design for 












Knowledge of health and safety issues regarding working in a householdsetting 

85

Terminal Competency Title: Maintain and launder clothes and household linen 


Element 

1. Clean and wash 

clothes and 

household linen 


Read label / consult with household regarding the instructions for washing 

Clothes and linen are sorted into groups for required laundering method 

Confirm the colour fastness of all items in each group and the conditional of 

each item 

Select and apply correct cleaning agents or chemicals for specific fabrics, in 

accordance with manufacturer's recommendations and safety procedures 

Select and apply correct laundering method according to fabric and fabric 

care requirements 

Dry clothes and linen according to fabric care requirements 

Inspect laundering and drying equipment for any faults and repair or report, 

depending on job role 

2. Press clothes and 

linen 

Clothes are prepared for pressing according to household need and fabric 

care instructions 

Ensure temperatures are set to protect fabric from burning whilst removing 

creases 

Identify stains if any and send for further cleaning 

Clothes are pressed in a manner preferred by the household 

Clothes are presented in a manner preferred by the household 

Equipment used for pressing linen and clothes is stored correctly and safely 

3. Maintain and store 

clothes and linen 

Inspect clothes and linen for damage and repair damage or inform supervisor 

/employer of damage 

Air clothing and linen on a regular basis to ensure the quality is maintained 

Store linen and clothing in the correct location and using the best method to 

protect linen or clothing 

If required make minor adjustments to garments as required 


Knowledge of various kinds of chemicals / herbs / preservatives for keeping insects out 

of clothing and linen 

Familiarisation of storage devices (e.g. alimirahs, boxes, hangers and other special 

devices etc.) 

Knowledge of special measures to remove stains before ironing 

Basic knowledge of operation of washing machine / dryer etc. 

Knowledge of detergent, type of water (hot / cold) to be used 



86


Element 



or degradable 





waste 










Knowledge of environmental issues surrounding the disposal of householdwaste 



87

Terminal Competency Title: Clean Washroom 


Element 

1. Wash down 

and sanitise 

surfaces 

and fixtures 


1.1 Clean and/or sanitise walls, floors, shelves and working surfaces without 


2.1 Use chemicals and equipment correctly and safely to clean and/or sanitise 

walls, floors, shelves and other surfaces 

3.1 Ensure no cross contamination from one surface and/ or fixture to another 

2. Tidy 

washroom 

4.1 Ensure that consumables are readily available in washroom 

5.1 Ensure household members are notified of slippery wet areas to avoid 

accidents 

6.1 Wash hands after completing cleaning to avoid situations leading to 

personal ill health as well as the spread of germs to others 


Knowledge of basic first aid 



Basic knowledge of health and safety issues in a householdsetting 



materials 



88



MODULE 

Name: 

Level 1- Household Help Kitchen 













environment 






27. Assist in the organisation and basic preparation of food 

28. Safely and correctly store provisions 

Pathway: At the completion of the Level 1 Household Help General qualification there is no pathway to 

higher level qualifications to access higher level household work qualifications. The student 


the household worker sector: 










tasks 









represent 







ups 


and Hepatitis 

89







linen 


provisions 




Helpers 



situations 



strangers 





control 


Basic knowledge of special care required for 

maintenance of provisions at different temperatures 

/ environment 

Knowledge of pre-storage techniques (maintain 

provisions by roasting, drying etc) 

Knowledge of method of segregating the waste and 









situations 


situations 




requirements 



control 


practices 





information 



activities 








90

Assessment 



Resources 


 

 

 

 

 

 

 

 

 

 

 

 



microwaves 


deep fryers 

salamanders 


blenders 

mixers 

slicers 


steamers. 


Refrigerator 



Television 


Microwave 

Over/grill 



Desert cooler 






91




Element 


products 









products 

11. Shop for 

household 

provisions 


instructions 





measurers 


measure 



12. Determine 

household 

provisions 













92



Element 






employer 






strangers 




at risk 


phone calls 




employer 


information 






instructions 


















93

Element 












safety 


injury 


products 






environments 

9. Safely use 

household 

appliances 






















94

Terminal Competency Title: Maintain health and safety in the household 



Element 


safely 








behaviours 



level 


products 


householders 


safety 










Pest control 





95



Element 

5. Monitor 

access to 

household 



doorway 






6. Secure 

premises 


hours 




household 












96



Element 

21. Prepare 

equipment 








design for 













97



Elements 



store kitchen 

equipment 




instructions 




instructions 



and area 


premises 








linen 
















98

Terminal Competency/ Unit Title: Assist in the organisation and basic 


Unit Coverage; Hospitality Sector 

Element 

1. Organise 

ingredients 


1.1 Identify ingredients correctly, according to recipe or direction 

1.2 Ensure ingredients are fresh and are not spoilt in any way 

1.3 Prepare ingredients according to the correct quantity, type and quality required 

1.4 Measure quantities according to recipe requirements 

2. Prepare 

ingredients 

2.1 Wash ingredients that require cleaning according to health and hygiene 

requirements 

2.2 Peel and cut ingredients according to quantities required by recipe 

2.3Sift or otherwise treat ingredients as required by recipe 

2.4 Add ingredients in the correct order and timing according to the demands of the 

recipe 

2.5 Mix ingredients using the correct equipment and method as required by the 

recipe 

3. Cook 

ingredients 

3.1 Use various basic cookery methods correctly to prepare dishes 

3.2 Complete the cooking process in a logical and safe manner 

3.3 Identify problems with the cooking process promptly and take corrective action 

3.4 Prepare dishes using a range of methods as directed 


Basic knowledge of the use and characteristics of a range of equipment used for the 

required methods of cookery 

Basic knowledge of the principles and practices of hygiene related to working in a 

kitchen, including suitable dress 

Basic knowledge of safe work practices, particularly in relation to bending, lifting, and 

using cutting implements, appliances, heated surfaces and other equipment which carry a 

risk of burns 

Basic knowledge of waste minimisation techniques and environmental considerations in 

specific relation to the preparation of food 



99

Terminal Competency Title: Safely and correctly store household provisions 


Element 

1. Organise 

provisions 


1.1 Classify the provisions for storage according to life, light requirements, 

temperature and usage 

2.1 Separate out chemicals and other items that can spoil other items if stored 

nearby 

3.1 Identify high usage items for ready access 

2. Store 

household 

provisions 

1.1 Ensure storage area is clean and dry 

2.1 Store equipment in a clean condition in an easily accessible location 

3.1 Keep fuels and household chemicals in a secure location and in 

accordance with manufacturers' instructions 

4.1 Use stocks on a first-in first-out basis to maintain currency 

3. Maintain 

provisions 

1.1 Check provisions regularly and reorder to maintain required levels 

2.1 Check provisions regularly for spoilage or damage 

3.1 Dispose of obsolete or spoilt provisions in consultation with employer 

4.1 Clean the storage area on a regular basis and check for and deal with pests 


Knowledge of storage containers for storage and opening / closing containers. 

Knowledge of special care required for maintenance of provisions at different 

temperatures / environment. 

Knowledge of correct usage / storage of provisions in fridge, freezer or any other storage 

devices. 

Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc). 

Special information for the onset of deterioration of provisions 

Knowledge of using safe chemicals / preservatives for keeping out insects 




100



Element 



or degradable 





waste 













101



MODULE 

Name: 

Level 1 Household Help General 













environment 







38. Assist in the organisation and basic preparation of food 




Pathway: At the completion of the Level 1 Household Help General qualification a student may enter the: 

Level 2 Housekeeper qualification; 

Level 2 Household Child Care qualification; 

Level 2 Household Elderly Care qualification; or 

Level 2 Household Cook qualification 







tasks 








represent 







102








linen 


provisions 



ups 


and Hepatitis 


Helpers 



situations 



strangers 


pesticides 





control 


Energy conservation 

Basic knowledge of operating household cleaning 

equipment and consumables 


Basic knowledge of special care required for 

maintenance of consumables/provisions at different 

temperatures / environment 

Knowledge of pre-storage techniques (maintain 

provisions by roasting, drying etc) 


Knowledge of methods for segregating waste and 




combinations and uses 






situations 


situations 




requirements 



control 


practices 





information 



activities 


103







Assessment 



Resources 


 

 

 

 

 

 

 

 

 

 

 

 



microwaves 


deep fryers 

salamanders 


blenders 

mixers 

slicers 

tilting frying pan, brat pan 

steamers. 


Refrigerator 



Television 


Microwave 

Over/grill 



Desert cooler 






104




Element 


products 









products 

15. Shop for 

household 

provisions 


instructions 





measurers 


measure 



16. Determine 

household 

provisions 















105

Element 






employer 






strangers 




at risk 


phone calls 




employer 


information 






instructions 
















106



Element 












safety 


injury 


products 






environments 

12. Safely use 

household 

appliances 






















107

Terminal Competency Title: Maintain health and safety in the household 



Element 


safely 








behaviours 



level 


products 


householders 


safety 










Pest control 





108



Element 

7. Monitor 

access to 

household 



doorway 






8. Secure 

premises 


hours 




household 












109



Element 

31. Prepare 

equipment 








design for 













110

Terminal Competency Title: Clean household and equipment 


Element 


6. Undertake household 

cleaning activities 

Organise and prepare cleaning equipment and supplies according to the 

type of cleaning to be undertaken 

Check that all equipment is in safe working condition prior to use 

Confirm best schedule for cleaning rooms depending on household need 

Select and apply correct cleaning agents or chemicals for specific areas, 

in accordance with manufacturer's recommendations and safety procedures 

7. Clean and clear 

rooms 

Clean rooms in the correct order and with minimum disruption to 

household members 

Clean all surfaces using the correct cleaning chemical for each surface 

Clean and check all furniture, fixtures and fittings and determine if any 

repair or maintenance work is required 

Notify supervisor or employer of the required repair or maintenance 

work, or complete work if repair and maintenance is within job role 

8. Clean floors The correct amount of cleaning fluid is used according to product 

instructions 

Ensure the area to be cleaned is not used during the time allocated for 

cleaning 

Ensure the safety of household members and staff while the area is 

drying 

Carpets are cleaned using the correct cleaning equipment and producer 

recommended care instructions 

9. Make up beds Strip beds and mattresses and check pillows and linen for stains and 

damage 

Strip beds and mattresses and check pillows and linen for stains and 

damage 

Replace bed linen in accordance with household requirements 

10. Clean and store 

cleaning equipment 

Clean equipment after use in accordance with manufacturer's 

instructions 

Identify faults and report them to employer 

Store equipment in the designated area and in a condition ready for reuse 

Store chemicals in accordance with health and safety requirements 

Dispose of garbage and used chemicals in accordance with hygiene, 

safety and environmental legislation requirements 



materials 



Knowledge of safe household chemical combinations, use and storage 



Knowledge of the importance of scheduling activities 

Knowledge of contamination control 


111



Elements 



store kitchen 

equipment 




instructions 




instructions 



and area 


premises 








linen 
















112

Terminal Competency/ Unit Title: Assist in the organisation and basic 



Element 

4. Organise 

ingredients 


1.5 Identify ingredients correctly, according to recipe or direction 

1.6 Ensure ingredients are fresh and are not spoilt in any way 

1.7 Prepare ingredients according to the correct quantity, type and quality required 

1.8 Measure quantities according to recipe requirements 

5. Prepare 

ingredients 

2.1 Wash ingredients that require cleaning according to health and hygiene 

requirements 

2.2 Peel and cut ingredients according to quantities required by recipe 

2.3Sift or otherwise treat ingredients as required by recipe 

2.4 Add ingredients in the correct order and timing according to the demands of the 

recipe 

2.5 Mix ingredients using the correct equipment and method as required by the 

recipe 

6. Cook 

ingredients 

3.1 Use various basic cookery methods correctly to prepare dishes 

3.2 Complete the cooking process in a logical and safe manner 

3.3 Identify problems with the cooking process promptly and take corrective action 

3.4 Prepare dishes using a range of methods as directed 


Basic knowledge of the use and characteristics of a range of equipment used for the 

required methods of cookery 

Basic knowledge of the principles and practices of hygiene related to working in a 

kitchen, including suitable dress 

Basic knowledge of safe work practices, particularly in relation to bending, lifting, and 

using cutting implements, appliances, heated surfaces and other equipment which carry a 

risk of burns 

Basic knowledge of waste minimisation techniques and environmental considerations in 

specific relation to the preparation of food 



113

Terminal Competency Title: Maintain and launder clothes and household linen 


Element 


4. Clean and wash 

clothes and 

household linen 

Read label / consult with household regarding the instructions for washing 

Clothes and linen are sorted into groups for required laundering method 

Confirm the colour fastness of all items in each group and the conditional of 

each item 

Select and apply correct cleaning agents or chemicals for specific fabrics, in 

accordance with manufacturer's recommendations and safety procedures 

Select and apply correct laundering method according to fabric and fabric 

care requirements 

Dry clothes and linen according to fabric care requirements 

Inspect laundering and drying equipment for any faults and repair or report, 

depending on job role 

5. Press clothes and 

linen 

Clothes are prepared for pressing according to household need and fabric 

care instructions 

Ensure temperatures are set to protect fabric from burning whilst removing 

creases 

Identify stains if any and send for further cleaning 

Clothes are pressed in a manner preferred by the household 

Clothes are presented in a manner preferred by the household 

Equipment used for pressing linen and clothes is stored correctly and safely 

6. Maintain and store 

clothes and linen 

Inspect clothes and linen for damage and repair damage or inform supervisor 

/employer of damage 

Air clothing and linen on a regular basis to ensure the quality is maintained 

Store linen and clothing in the correct location and using the best method to 

protect linen or clothing 

If required make minor adjustments to garments as required 


Knowledge of various kinds of chemicals / herbs / preservatives for keeping insects out 

of clothing and linen 

Familiarisation of storage devices (e.g. alimirahs, boxes, hangers and other special 

devices etc.) 

Knowledge of special measures to remove stains before ironing 

Basic knowledge of operation of washing machine / dryer etc. 

Knowledge of detergent, type of water (hot / cold) to be used 


114

Terminal Competency Title: Safely and correctly store household provisions 


Element 

4. Organise 

provisions 


4.1 Classify the provisions for storage according to life, light requirements, 

temperature and usage 

5.1 Separate out chemicals and other items that can spoil other items if stored 

nearby 

6.1 Identify high usage items for ready access 

5. Store 

household 

provisions 

5.1 Ensure storage area is clean and dry 

6.1 Store equipment in a clean condition in an easily accessible location 

7.1 Keep fuels and household chemicals in a secure location and in 

accordance with manufacturers' instructions 

8.1 Use stocks on a first-in first-out basis to maintain currency 

6. Maintain 

provisions 

5.1 Check provisions regularly and reorder to maintain required levels 

6.1 Check provisions regularly for spoilage or damage 

7.1 Dispose of obsolete or spoilt provisions in consultation with employer 

8.1 Clean the storage area on a regular basis and check for and deal with pests 


Knowledge of storage containers for storage and opening / closing containers. 

Knowledge of special care required for maintenance of provisions at different 

temperatures / environment. 

Knowledge of correct usage / storage of provisions in fridge, freezer or any other storage 

devices. 

Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc). 

Special information for the onset of deterioration of provisions 

Knowledge of using safe chemicals / preservatives for keeping out insects 




115



Element 



or degradable 





waste 













116

Terminal Competency Title: Clean Washroom 


Element 

3. Wash down 

and sanitise 

surfaces 

and fixtures 


7.1 Clean and/or sanitise walls, floors, shelves and working surfaces without 


8.1 Use chemicals and equipment correctly and safely to clean and/or sanitise 

walls, floors, shelves and other surfaces 

9.1 Ensure no cross contamination from one surface and/ or fixture to another 

4. Tidy 

washroom 

10.1 Ensure that consumables are readily available in washroom 

11.1 Ensure household members are notified of slippery wet areas to avoid 

accidents 

12.1 Wash hands after completing cleaning to avoid situations leading to 

personal ill health as well as the spread of germs to others 


Knowledge of basic first aid 






materials 



117



MODULE 

Name: 

Sector: 

Level 2 - Household Childcare 


Code: HOS 230 

Entry Requirement: 14 years of age and above and completion of 5 th Standard and Level 1 

Household Help General (HOS129) 




42. Conduct work in a professional and courteous manner 

43. Provide basic first aid 

44. Respond to illness, accidents and emergencies 


45. Read information and complete calculations for child care 

purposes 

46. Maintain a safe and healthy environment for household 

children 

47. Meet the dietary and nutritional needs of children 

48. Feed household children 

49. Organise activities to stimulate child development 

50. Care for children 

51. Oversee activities for children 

52. Bathe and dress household children 

Pathway: At the completion of the Level 2 Household Childcare qualification a student may enter the 

Level 3 Household Baby Care qualification 




52. Read information and complete 

calculations for child care purposes 

53. Conduct work in a professional and 

courteous manner 

54. Maintain a safe and healthy environment 

for household children 

55. Meet the dietary and nutritional needs of 

children 

56. Feed household children 


General literacy for reading and writing 

Maths, including estimation, weights and measures 

Dos and don‟ts of dealing with strangers 

Knowledge of basic conflict resolution 



Knowledge of and skills in active listening and 

assertiveness 

Understand safe use of chemicals, cleaning agents, 

and pesticides 



118

57. Organise activities to stimulate child 

development 

58. Care for children 

59. Oversee activities for children 

60. Bathe and dress household children 


62. Respond to illness, accidents and 

emergencies 


Knowledge of the emotional, nutritional and physical 

safety needs of children 

Knowledge of food classification for the major food 

groups 

Basic knowledge of the characteristics of different 

foods and appropriate cookery methods 

Basic knowledge of the underlying principles of all 

basic methods of cookery 

Basic knowledge of the culinary terms commonly 

used in association with the required methods of 

cookery 

Understanding of the nutritional needs of children at 

different stages of their development 

Basic knowledge of the waste minimisation 

techniques and environmental considerations in 

specific relation to different cookery methods 


groups 

Understanding of the principles and practices of 

hygiene on working in a kitchen, including suitable 

dress 

Knowledge of the frequency of meals 

Safe knife handling techniques 

Basic knowledge of the hygienic handling of food and 

equipment food safety requirements 


safety needs of children 

Understanding the importance of play and leisure to 

human development 

Knowledge of the types and complexities of play and 

leisure 

Knowledge of the stages of play 

Understanding the importance of routines and sleep 

routines for young children 

Knowledge of methods to develop independent toilet 

use 

Cultural understanding related to the different types of 

communication styles to use with different aged 

children 

Basic understanding of the various developmental 

stages of children 

Understanding of strategies to develop the self esteem 

of children 



Numbers of emergency services and important phone 

numbers and what information should be given 

Knowledge of common safety hazards of children‟s 

play equipment 

Understanding of the importance of supervising 

children at play 

Knowledge of outdoor hazards such as poisonous 

plants, uneven surfaces, animals 


communication styles to use with different aged 

children 


situations 


119

Understanding the rights of children to personal 

privacy 

Knowledge of using different bandages and applying 

bandages to different parts of the body 

Knowledge of the symptoms of common childhood 

illness 

Knowledge of remedial action in case of accident (e.g. 

cuts, burns, gas) 

Basic knowledge of the effects of alcohol/ drugs and 

how to ensure the safety of those affected 

Knowledge of common safety problems with 

administering medication to children 

Knowledge of commonly used medicines and 

ointments and their application 

Knowledge of health and safety strategies to maintain 

safety of self and others 

Knowledge of infection / contamination control and 

strategies to maintain controls 


practices 


Assessment 

To achieve the terminal competencies the competency based assessment must be demonstrated against the 

performance criteria detailed in each terminal competency. 

Resources 


 

 

 

 

 

 

 

 

 

 

 

 

 

Weighing and measuring equipment 



microwaves 


deep fryers 

salamanders 


blenders 

mixers 

slicers 


steamers. 


Refrigerator 



Television 


Microwave 

Over/grill 

120



Desert cooler 





Other resources: 

Cleaning agents 

First Aid Kit 

Children‟s games 

Toiletries 

Commonly used medicines, ointments and aids 


Terminal Competency Title: Read information and complete calculations 

for child care purposes 


Element 

17. Mix household 

products 


17.1. Calculate the correct quantities of bathroom and general toiletries 

according to product information 

17.2. Mix toiletries safely according to manufacturer information 

17.3. Use the correct formula of household products for the particular 

requirement 

18. Follow recipes 

for children‟s 

meals 

19. Read stories to 

children 

18.1. Read through recipe and organise ingredients 

18.2. Calculate ingredient quantities based on the number of serves required 

18.3. Convert recipe measures according to measurement implement 

19.1. Select stories that are age appropriate to read with children 

19.2. Read story and explain word meaning as new words arise 

19.3. Engage children/ child in the emotion of the story 

19.4. Encourage children to attempt to read words and tell stories 

20. Engage children 

in counting 

20.1. Count out loud to children to reinforce numbers recognition 

20.2. Count and encourage children to count with in unison 

20.3. Sing songs that involve counting 

21. Measure 

21.1. Ensure medicine is not past the expiry date 

121

medical doses 

21.2. Read instructions on cough mixture and measure dose according to age 

requirements 

21.3. Identify the number of tablets required depending on age 

Essential Knowledge to apply known solutions to a limited range of predictable problems 

Knowledge of weights when determining portion sizes 

An understanding of estimation and measurement 


Knowledge of health and safety strategies to maintain safety of self and others when working in a 

household setting 

Knowledge of food safety – safe food handling and storage 



Basic understanding of young children‟s emotional, nutritional and physical needs 

122

Terminal Competency Title: Conduct work in a professional and courteous 

manner 


Element 

17. Demonstrate 

professional work 

ethics 


1.1. Maintain deadlines and keep to agreed starting and finishing 

times 

1.2. Perform agreed tasks in a professional manner to the expected 

standard whether employer is present or absent 

1.3. Inform employer of any accidental damage that occurs during 

household work 

1.4. Communicate information accurately and factually, in the time 

required 

1.5. Confidentiality and privacy are respected and maintained at all 

times 

18. Communicate clearly 


instructions 

1.6. Communicate clearly and unambiguously when addressing 

household members and others associated with the household 

1.7. Questioning and active listening are used to accurately 

determine instructions 

1.8. Clarify details before making commitments to ensure 

agreements can be kept 






Essential Knowledge to apply known solutions to a limited range of predictable 

problems 





Numbers of emergency services and important phone numbers and what information should be given 



Knowledge of emergency procedures and different strategies for various emergency situations 



Knowledge of and skills in active listening and assertiveness 

123

Terminal Competency Title: Maintain a safe and healthy environment for 

household children 


Element 


2. Analyse and deal 

with household 

hazards 

1.1. Identify and assess hazards that may be harmful to children and 

discuss possible solutions with employer 

1.2. Block staircases to stop young children falling down them 

1.3. Secure cupboards that contain poison and cleaning products and 

other chemicals 

1.4. Ensure there are no sharp corners were young children play 

1.5. Cover and hide electrical plugs and leads 


2. Maintain a safe 

household 

1.1. Ensure there are no small objects laying around were young children 

are playing 

1.2. Check that there are no containers of water at ground level 

1.3. Confirm that children are protected from fires and other hot 

appliances 

1.4. Make sure contractors and other strangers are not left alone with 

children 

1.5. Tools, equipment, toys and games are appropriate to the age of the 

child 

1.6. Children are supervised in accordance with the parents wishes 

1.7. Explain and implement rules for safe play to children 

2. Maintain safety 

while travelling 

1.1. Make children are seated correctly and where possible safely secured 

1.2. Supervise children as closely as required for their ages, abilities, the 

contexts 

1.3. Monitor children's behaviour during travel and safe, appropriate 

behaviour is reinforced 


problems 



Knowledge of safe pest control methods 


The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, 

work postures, underfoot hazards and moving parts of equipment 




Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected 

Knowledge of health and safety strategies to maintain safety of self and others 

Knowledge of infection / contamination control and strategies to maintain controls 



Knowledge of the emotional, nutritional and physical safety needs of children 

124

Terminal Competency Title: Meet the dietary and nutritional needs of 

children 


Element 

5. Identify the 

dietary and 

cultural 

requirements of 

children 

6. Develop meal 

plans for children 

7. Plan food 

preparation for 

children 

8. Prepare food for 

children 


1.9 Ensure children's nutritional needs are catered and calorie intake is sufficient 

for their needs 

1.10 Identify the requirements for special diets according to instructions from 

parents 

1.11 Identify and meet requirements for specific cultural or religious groups 

1.12 Ensure no cross contamination from one food type to another 

1.1 Select a variety of suitable foods and meals for the specific requirements of 

children 

1.2 Ensure children's health needs are addressed in food intake 

1.3 Use food preparation and cooking methods to maximise nutritional value of 

food 

1.4 Incorporate sufficient choice of dishes for the week 

1.5 Ensure food and drink preferences are accommodated 

1.6 Ensure meals and snacks are designed to be appetising and attractive to 

children 

1.7 Cost proposed weekly meals to meet household budget 

1.1 Determine the time required to prepare the food against the time it is required 

1.2 Identify and organise ingredient requirements of the recipe or meal 

1.3 Clean down food preparation area and organise kitchen utensils ready for use 

1.4 Ensure kitchen appliances are clean and ready for use 

1.1 Maintain safe food handling standards while preparing ingredients 

1.2 Prepare ingredients in the manner required and add according to the demands 

of the recipe 

1.3 Use the appropriate kitchen implement required by the recipe 

1.4 Cook, freeze or otherwise process food according to recipe requirements 

1.5 Use crockery that is age appropriate for the children 

1.6 Place food in an appealing manner in a location that is safe and accessible to 

children 


problems 

Knowledge of food classification for the major food groups 

Basic knowledge of the characteristics of different foods and appropriate cookery methods 

Basic knowledge of the underlying principles of all basic methods of cookery 

Basic knowledge of the culinary terms commonly used in association with the required methods of cookery 

Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery 

Basic knowledge of the effects of different cookery methods on the nutritional value of food 

Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress 

Understanding of the nutritional needs of children at different stages of their development 

Knowledge of the safe work practices, particularly in relation to bending, lifting, and using cutting 

implements, appliances, heated surfaces and other equipment which carry a risk of burns 

Basic knowledge of the waste minimisation techniques and environmental considerations in specific 

relation to different cookery methods 


Basic knowledge of the hygienic handling of food and equipment food safety requirements 

125

Terminal Competency Title: Feed household children 

Unit Coverage 

Element 

41. Prepare children 

for eating 


1. Demonstrate hygiene practices to children and encourage children to 

follow them before each meal 

2. Clean the eating area and remove all hazards 

3. Check that items to assist in keeping the child clean are available 

4. Ensure chairs or other seating options are safe for children to sit on 

42. Provide food 1. Provide food and drink to children that is age appropriate and healthy 

2. Ensure that the food is safe for children to eat 

3. Assist children to eat, allowing the child‟s personal preferences to 

determine the speed and amount of food 

4. Make sure that children eat a range of food from the meal to guarantee a 

balanced diet 

5. Supervise children while they are eating and drinking 

43. Tidy up after 

meal 

1. Make sure that the children have finished eating and there is no food in 

mouth before allowing them to start an other activity or sleep 

2. Wash face and hands and ensure clothes do not have food stuck to them 

3. Dispose of leftover food and clean down eating area 


problems 




Understanding of the nutritional needs of children at different stages of their development 



Knowledge of the emotional, nutritional and physical safety needs of children 

Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed children 

Knowledge of infection and contamination control 

126

Terminal Competency Title: Organise activities to stimulate child 

development 


Element 

11. Organise age 

appropriate 

activities 


Provide different areas, resources and materials for different kinds of 

play and changed regularly 

Ensure provisions for play and leisure reflect the cultural diversity, 

gender and abilities of children 

Allow sufficient time for play to develop and be completed when 

possible 

Identify and support children's individual interests and needs by 

providing activities or materials 

Make a range of activities available to allow children choice in their 

play whenever possible 

Organise opportunities for both group and individual play 

12. Encourage positive 

participation in 

activities 

Actively guide and encourage children to undertake a variety of 

developmentally appropriate activities 

Encourage, acknowledge and praise children's efforts 

Use activities, resources and materials flexibly so as to meet children's 

individual preferences and prompt extensions of play 

Respect children's choice not to participate 

13. Allow time and 

resources for 

meaningful 

activities 

Make required materials accessible for children 

Make available sufficient time for the child to do the task in an 

unhurried way 

Encourage and discuss all attempts respectfully 

Make available sufficient time for children to practice and develop 

their skills, if wanted by the child 


problems 

Understanding the importance of play and leisure to human development 

Knowledge of the types and complexities of play and leisure 

Knowledge of the stages of play 





127

Terminal Competency Title: Care for children 


Elements 


1. Assist child to rest 

and sleep 

1.1. Ensure that pre-sleep activities are relaxing and calming 

1.2. Identify and organise opportunities and type of rest according to child's 

needs and context 

1.3. Create an environment conducive to rest 

1.4. Follow the child‟s preferred „putting to sleep‟ routine 

2. Provide guidance 

to children 

3. Meet the 

emotional needs 

of children 

1.1. Explain nutritional needs to children in a suitable language 

1.2. Explain and demonstrate hygiene practices through positive practices 

and daily routines 

1.3. Explain and demonstrate safety issues and procedures 

1.4. Explain and reinforce the need for exercise 

1. Identify and respond to children's feelings openly, appropriately and 

with respect 

2. Encourage, listen to and treat with respect children's communications 

3. Encourage opportunities to express feelings and emotions appropriately 

4. Deal with emotional outbursts in a calm and consistent manner whilst 

minimising disruption to others 

5. Comfort children when hurt or distressed 

6. Laugh with children when the child finds something funny 

4. Maintain routines 1. Develop routines which are appropriate to the child's developmental 

stage and provide stability and a predictable environment 

2. Make changes to activities that support the more important routines of 

sleep and meals 

3. Children are informed appropriately and prepared for any change 

5. Deal with 

misbehaviour 

1. Observe and determine reasons for misbehaviour 

2. Use positive techniques to prevent or reduce misbehaviour 

3. Set limits around important areas and communicate these limits with 

parents 

4. Use an appropriate positive disciplinary technique based on the reason 

for the misbehaviour 

6. Assist with 

toileting children 

1. Ask young children if they would like to go to the toilet 

2. Assist young children to undress and prepare themselves for going to the 

toilet 

3. Assist young children in the toilet and assist in gently cleaning them 

while explaining what to do 

4. Help young children to wash their hands and redress dress themselves 

5. Protect the child's self esteem and privacy when toileting accidents 

occur 


problems 

Understanding the importance of routines and sleep routines for young children 

Knowledge of methods to develop independent toilet use 

Cultural understanding related to the different types of communication styles to use with different aged 

children 

Basic understanding of the various developmental stages of children 

Understanding of strategies to develop the self esteem of children 

128





Terminal Competency/ Unit Title: Oversee activities for children 


Element 


1. Oversee play 1.1 Follow child's lead in play and participates when invited 

1.2 Initiate play and invite child to participate 

1.3 Monitor children's reactions to play environment to ensure the child remains 

interested, challenged but not frustrated 

1.4 Encourage children to include other children in their play by organising to 

meet with others 

1.5 Arrange excursions as necessary 

2. Supervise 

children 

1.1 Supervise children as closely as required for their ages, abilities, the contexts 

1.2 Monitor children's behaviour during the day and/ or evening and safe, 

appropriate behaviour is reinforced 

1.3 Maintain the safety of children at all times and ensure that handover of 

supervision is completed before leaving children 


problems 


children 





Knowledge of common safety hazards of children‟s play equipment 

Understanding of the importance of supervising children at play 

Knowledge of outdoor hazards such as poisonous plants, uneven surfaces, animals 

129

Terminal Competency Title: Bathe and dress household children 


Element 

7. Prepare bath 


Place the child or children in a safe place while organising required items 

Test temperature of water and ensure water is not too deep 

Confirm that towels and all other items required before and after the bath are 

available 

8. Bath child 

Talk to and engage children while undressing them for the bath 

Assist child to get into bath and sit still or to stand still in best location for 

safety 

Gently soap the child and encourage them to try washing themself 

Rinse soap off child ensuring that no soap enters the eyes 

Carefully assist child out of bath or wet area and wrap in towel ensuring that 

they do not slip 

9. Dry and dress 

child 

Gently dry the child paying attention to underarms, hands and feet 

Apply lotions and or powders as directed by the parents 

Put on and secure nappy, if required 

Acknowledge children‟s personal preference for clothing 

Assist the child put on clothes while interacting with them 

Help them do up zips and buttons and laces as necessary 

Once the child is in a safe place empty water and tidy up 


problems 


children 



Understanding the rights of children to personal privacy 



work postures and underfoot hazards 


130

Terminal Competency Title: Provide basic first aid 


Element 

7. Assess the 

situation 


1. Identify physical hazards to own and others' health and safety 

2. Minimise immediate risk to self and health and safety of the casualty by 

controlling the hazard 

3. Assess casualty's vital signs and physical condition 

8. Apply basic 

first aid 

techniques 

1. Provide basic first aid management in accordance with established first aid 

procedures and available medications, resources and equipment 

2. Reassure victim in a caring and calm manner and make comfortable using 

available resources 

3. Seek first aid assistance from others in a timely manner and as appropriate 

4. Monitor casualty's condition and respond in accordance with effective first 

aid principles 

9. Communicate 

details of the 

incident 

1. Appropriate medical assistance is requested using relevant communication 

2. Details of victim‟s condition and management activities are accurately 

conveyed to emergency services or relieving personnel 


problems 



Knowledge of common safety problems with administering medication to children 

Knowledge of commonly used medicines and ointments and their application 

Knowledge of using different bandages and applying bandages to different parts of the body 

Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / 

contamination control and strategies to maintain controls 



131

Terminal Competency Title: Respond to illness, accidents and emergencies 

(Childcare) 


Element 

9. Recognise and 

respond to signs 

of potential 

illness 


1. Report signs of potential illness to parents or other household members 

2. Seek medical assistance as necessary according parental instructions 

3. Inform child's parents as soon as possible 

4. Comfort and settle child 

10. Respond to 

emergencies 

and accidents 

1. Ensure the safety of self and others whilst guaranteeing safety of child 

2. Provide immediate first aid as required 

3. Use a range of strategies to calm, reassure and comfort child/children 

4. Report accurately details of emergency to appropriate medical authority 


threats and 

situations of 

danger 

1. Remove children from threat/danger or remove danger/threat from 

children 

2. Assess the level of immediate danger and the situation is reported to an 

appropriate authority 

3. Implement agreed emergency procedures are to ensure the safety of 

children 


problems 

Knowledge of the symptoms of common childhood illness 



Knowledge of common safety problems with administering medication to children 


Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / 

contamination control and strategies to maintain controls 


132



MODULE 

Name: 

Level 2 - Household Elderly Care 




Household Help General(HOS129) 






55. Respond to illness, accidents and emergencies 


56. Read information and complete calculations during elderly 

care purposes 

57. Maintain a safe and healthy environment for elderly household 

members 

58. Meet the dietary and nutritional needs of elderly household 

members 

59. Feed household elderly household members 

60. Care for elderly household members 

61. Bathe and dress elderly household members 


Level 3 Household Infirm Adult Care qualification 





calculations during elderly care purposes 




for elderly household members 


elderly household members 

67. Feed elderly household members 

68. Care for elderly household members 

69. Bathe and dress elderly household 




Knowledge of safe household chemical combinations 

and use 

Knowledge of food safety – safe food handling and 

storage 








assertiveness 


133

members 


71. Respond to illness, accidents and 

emergencies 











cookery 

Knowledge of the use and characteristics of a range of 

equipment used for the required methods of cookery 

Basic knowledge of the effects of different cookery 

methods on the nutritional value of food 

Understanding of the nutritional needs of elderly 

people at different life stages 







groups 



dress 

Knowledge of balanced diet of elderly as per 

requirement 

Preparation/ processing of food / diet for elderly 

Knowledge of high nutritional food / low nutritional 

value food 


Understanding of the nutritional needs of elderly 

people at different life stages 





safety needs of elderly people 

Understanding the importance of routines and the 

need for sleep for the elderly 

Knowledge of methods to maintain independent toilet 

use 

Basic understanding of the various emotional and 

psychological stages of aging 

Knowledge of strategies to maintain the privacy of the 

elderly 

Understanding of strategies to maintain the self 

esteem of the elderly 



communication styles to use with the elderly 


Understanding the rights of the aged to personal 

privacy 

Basic understanding of the various emotional and 

psychological stages of aging 

Understanding of strategies to maintain the self 

esteem of the elderly 

134



The nature of common workplace hazards such as 

chemicals, bodily fluids, noise, lifting heavy objects, 



practices 

Knowledge of the symptoms of common illness 

affecting the elderly 





Knowledge of common safety problems with 

administering medication to the aged 

Knowledge of commonly used medicines and 

ointments and their application 

Knowledge of using different bandages and applying 

bandages to different parts of the body 


safety of self and others 




practices 


Assessment 



Resources 


 

 

 

 

 

 

 

 

 

 

 

 

 




microwaves 


deep fryers 

salamanders 


blenders 

mixers 

slicers 


steamers. 


Refrigerator 



135

Television 


Microwave 

Over/grill 



Desert cooler 







First Aid Kit 

Toiletries 

Walking/ support aids 




in elderly care 


Element 

22. Mix household 

products 


22.1. Calculate the correct quantities of bathroom toiletries according to 

product information 


22.3. Use the correct formula of household products for the particular 

requirement 


for elderly 

household 

members 

24. Read 

newspapers and 

stories to the 

elderly 




24.1. Select newspaper articles that are of interest to the elderly person 

24.2. Read stories and religious texts that are of interest to the elderly person 

24.3. Engage elderly in the message/ meaning of the story 

24.4. Encourage elderly household members to engage in discussions about the 

news article or story message 

136

25. Measure 

medical doses 

25.1. Ensure the medical is not past the expiry date 


requirements 



problems 












Basic understanding of elderly people‟s emotional, nutritional and physical needs 

137

Terminal Competency Title: Conduct work in a professional and courteous 

manner 


Element 



ethics 


1.9. Maintain deadlines and keep to agreed starting and finishing 

times 

1.10. Perform agreed tasks in a professional manner to the expected 

standard whether employer is present or absent 

1.11. Inform employer of any accidental damage that occurs during 

household work 

1.12. Communicate information accurately and factually, in the time 

required 

1.13. Confidentiality and privacy are respected and maintained at all 

times 


 

 

 

Communicate clearly and unambiguously when addressing 

household members and others associated with the household 

Questioning and active listening are used to accurately determine 

instructions 

Clarify details before making commitments to ensure agreements 

can be kept 


instructions 







problems 








Knowledge of emergency procedures and different strategies for various emergency situations 




138




Element 



hazards 


1.7. Identify and assess hazards that may be harmful to elderly household 

members and discuss possible solutions with family members 

1.8. Ensure railing on staircases to stop elderly household members 

falling down them while providing safe and easier access 

1.9. Secure cupboards and doors are easy for elderly people to open 

1.10. Ensure electrical leads and other hazards are removed from the floors 

where the elderly household member walks 



household 

2. Maintain the 

independence of 

elderly people 

1.8. Support elderly people to create an environment suitable to needs and 

preference 

1.9. Ensure there are no small objects laying around were elderly people 

are walking 

1.10. Confirm that good lighting is available for the elderly 

1.11. Ensure that items required by the elderly person are readily 

accessible 

1.12. Ensure floor area of rooms, bathrooms and walk area should be neat, 

clean, and dry 

1.13. Appropriate aids to support comfort, safety and wellbeing are used 

1.4. Aids and/or equipment to support/assist the older person undertake 

activities of living independently are sought 

1.5. Ensure that elderly people are seated correctly and feel safe in the 

vehicle 

1.6. Encourage and support/ assist the older person to maintain their 

environment 

1.7. Provide support to promote security of the older person's 

environment 

1.8. Adapt or modify the household, where possible, in consultation with 

the older person ,to maximise safety and comfort 

1.9. Monitor the older person's inability to undertake activities of living 

independently and report to household members 


problems 















Knowledge of the emotional, nutritional and physical safety needs of elderly people 

139




Element 



dietary and 

cultural 



1.13 Ensure elderly people‟s nutritional needs are catered and calorie intake is 

sufficient for their needs 

1.14 Identify the requirements for special diets according to instructions from the 

elderly person and / or family members 



10. Develop 

meal plans for 


11. Plan food 



12. Prepare 

food for elderly 

people 

1.8 Select a variety of suitable foods, meals and menus for the specific 

requirements of elderly people 

1.9 Identify food groups and food preparation methods to address the most 

common diet related diseases and disorders of elderly people 


food 



1.13 Ensure meals and snacks are designed to be appetising and attractive to elderly 

people 











1.11 Modify food texture to meet the needs of the elderly person 

1.12 Use crockery and cutlery that is appropriate for the elderly to hold and handle 




problems 








Understanding of the nutritional needs of elderly people at different life stages 







140

Terminal Competency Title: Feed elderly household members 

Unit Coverage 

Element 

44. Prepare elderly 

people for 

eating 


5. Maintain the dignity of the elderly person during the process of feeding 


7. Ensure chairs or other seating options are safe for the elderly person to sit 

comfortably on 

45. Provide food 6. Provide food and drink to elderly people that is appropriate to their tastes 

and ability and healthy 

7. Ensure that the food is safe for elderly to eat 

8. Assist elderly people to eat, allowing the elderly person‟s personal 

preferences to determine the speed and amount of food 

9. Make sure that elderly person eats a range of food from the meal to 

guarantee a balanced diet 


meal 

4. Make sure that the elderly person has eaten and drunk sufficiently 

5. Wash face and hands and ensure clothes do not have food stuck to them 

6. Dispose of leftover food and clean eating area 


problems 



Knowledge of balanced diet of elderly as per requirement 

Preparation/ processing of food / diet for elderly 

Knowledge of high nutritional food / low nutritional value food 


Understanding of the nutritional needs of elderly people at different life stages 



Knowledge of the emotional, nutritional and physical safety needs of elderly people 

Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed elderly 

people 


141

Terminal Competency Title: Care for elderly household member 


Elements 


7. Monitor for 

changes 

associated with 

ageing 

1.5. Strategies that the older person may adopt to promote healthy lifestyle 

practices are outlined 

1.6. Physical changes associated with ageing are taken into account when 

suggesting different activities 

1.7. Identify and organise opportunities and type of rest according to the 

elderly person needs and context 

1.8. Utilise knowledge of common problems associated with ageing when 

planning routines 

1.9. Report changes in an older person's care needs to family members 

1.10. Report changes in an older person's preferences, as a result of a change 

in physical appearance to family members 

8. Assist the elderly 

pursue their 

interests and 

activities 

9. Meet the 


of the elderly 

1. Provide access to resources of interest to the elderly 

2. Assist the elderly in pursuing their interests 

3. Assist the elderly to remain in contact with their social network 

4. Provide the older person with information about community networks 

and activities available to them 

5. Organise motivating activities in consultation with the elderly, such as 

spiritual, religious or humanitarian activities 

6. Explain and reinforce the need for exercise 

7. Assist the elderly to complete exercise designed to relive symptoms of 

aging 

7. Maintain the confidentiality, privacy and dignity of the older person 

8. Encourage, listen to and treat with respect elderly people in their 

communications 

9. Demonstrate an understanding of the impact of ageing on the 

individual's emotional and psychological well-being when interacting 

with elderly people 

10. Encourage and support the older person's self esteem and confidence to 

achieve maximum emotional well-being 

11. Show empathy and respect to an older person who is emotionally 

distressed 

12. Support the older person who is experiencing loss and grief 

10. Support spiritual 

and cultural 

pursuits 


toileting children 

5. Demonstrate acceptance of an older person's cultural and spiritual 

preferences 

6. Facilitate the older person's continual participation in cultural and 

spiritual practices and celebrations 

7. Provide the older person with information regarding relevant cultural 

and spiritual networks available in the community 

6. Accommodate an older person's modesty and privacy 

7. Assist elderly people to the toilet in a respectful and safe manner 

8. Assist with clothing and or provide physical support, if required 

9. Help the elderly person to wash their hands and redress dress 

10. Protect the protect the elderly person‟s self esteem and privacy when 

toileting accidents occur 


problems 

142

Understanding the importance of routines and the need for sleep for the elderly 

Knowledge of methods to maintain independent toilet use 

Cultural understanding related to the different types of communication styles to use with the aged 

Basic understanding of the various emotional and psychological stages of aging 

Knowledge of strategies to maintain the privacy of the elderly 

Understanding of strategies to maintain the self esteem of the elderly 





Terminal Competency Title: Bathe and dress elderly household members 


Element 




bathing 

12. Assist to dry and 

dress the older 

person 

If necessary, ensure the elderly person is in a safe place while organising 

required items 

Test temperature of water and ensure water is at the temperature preferred by 

the elderly person 


available 

Protect privacy and modesty while assisting the older person to undress 

Assist the older person to get into the bath safely or to stand still in best 

location for safety 

Gently soap and sponge down the older person and encourage them to relax 

and feel safe 

Rinse soap off ensuring that no soap enters the eyes 

Carefully assist the older person out of bath or wet area and provide towel 

ensuring that they do not slip 

Gently assist where required in drying the older person 

Apply lotions and or powders as directed by the elderly person 

Assist the older person to put on clothes while interacting with them 


Once the older person is away from the wet area empty water and tidy up 


problems 

Cultural understanding related to the different types of communication styles to use with the elderly 



Understanding the rights of the aged to personal privacy 

Basic understanding of the various emotional and psychological stages of aging 

Understanding of strategies to maintain the self esteem of the elderly 





143

Terminal Competency Title: Provide basic first aid 


Element 

10. Assess the 

situation 


4. Identify physical hazards to own and others' health and safety 

5. Minimise immediate risk to self and health and safety of the casualty by 

controlling the hazard 

6. Assess casualty's vital signs and physical condition 

11. Apply basic 

first aid 

techniques 

5. Provide basic first aid management in accordance with established first aid 

procedures and available medications, resources and equipment 

6. Reassure victim in a caring and calm manner and make comfortable using 

available resources 

7. Seek first aid assistance from others in a timely manner and as appropriate 

8. Monitor casualty's condition and respond in accordance with effective first 

aid principles 

12. Communicate 

details of the 

incident 

3. Appropriate medical assistance is requested using relevant communication 

4. Details of victim‟s condition and management activities are accurately 

conveyed to emergency services or relieving personnel 


problems 



Knowledge of common safety problems with administering medication to the elderly 







144

Terminal Competency Title: Respond to illness, accidents and emergencies 

(Elderly Care) 


Element 

12. Recognise and 

respond to signs 

of potential 

illness 


5. Report signs of potential illness to household members 

6. Seek medical assistance as necessary according elderly person and / or 

household member‟s instructions 

7. Inform elderly person‟s family as soon as possible 

8. Comfort and settle the elderly person 


emergencies 

and accidents 

5. Ensure the safety of self and others whilst guaranteeing safety of the 

elderly person 

6. Provide immediate first aid as required 

7. Use a range of strategies to calm, reassure and comfort the elderly 

person 

8. Report accurately details of emergency to appropriate medical authority 


threats and 

situations of 

danger 

4. Remove the elderly person from threat/danger or remove danger/threat 

from the elderly person 

5. Assess the level of immediate danger and the situation is reported to an 

appropriate authority 

6. Implement agreed emergency procedures are to ensure the safety of the 

elderly person 


problems 

Knowledge of the symptoms of common illness affecting the elderly 



Knowledge of common safety problems with administering medication to the aged 







145



MODULE 

Name: 

Level 3 - Household Baby Care 




Household Childcare (HOS230) 




62. Read information and complete calculations for baby care 

purposes 


64. Maintain a safe and healthy environment for babies and 

infants 

65. Meet the dietary and nutritional needs of babies and infants 

66. Feed babies and infants 

67. Care for babies and infants 

68. Manage activities for babies and infants 

69. Bathe and dress babies and infants 


Level 3 Household Baby Care qualification 

Duration; : 150 hours (i.e. 6 hours for 25 working days) 




calculations for baby care purposes 




for babies and infants 


babies and infants 

76. Feed babies and infants 

77. Care for babies and infants 

78. Manage activities for babies and infants 

79. Bathe and dress babies and infants 






Basic understanding of babies emotional, nutritional 

and physical needs 

Knowledge of age appropriate communication 

Knowledge of the causes for behavioural changes in 

babies 

Understanding of the difference between factual 

observation and personal interpretations and 

subjective information 

Understanding the importance of empathy and nonjudgemental 

approaches 



assertiveness 


146












practices 



safety needs of babies 


groups 







cookery 



Basic knowledge of the effects of different cookery 

methods on the nutritional value of food 



dress 

Understanding of the nutritional needs of babies at 

different stages of their development 

Knowledge of the safe work practices, particularly in 

relation to bending, lifting, and using cutting 

implements, appliances, heated surfaces and other 

equipment which carry a risk of burns 








routines for babies and infants 

Understand the social development of babies/infants 

Knowledge of different games for babies and infants 

Understand the care giving practices within different 

cultural groups 

Understand attachment and separation anxiety and 

appropriate responses 


routines for babies and infants 





Understand attachment and separation anxiety and 

appropriate responses 

147


communication styles to use with babies 


stages of babies and infants 


situations 





situations 


Understanding the rights of babies and infants to 

personal privacy 

Knowledge of potential hazards to babies and infants 








Assessment 



Resources 


 

 

 

 

 

 

 

 

 

 

 

 

 




microwaves 


deep fryers 

salamanders 


blenders 

mixers 

slicers 


steamers. 


Refrigerator 



Television 


Microwave 

Over/grill 

148



Desert cooler 







First Aid Kit 

Toiletries 

Toys for babies 

Support equipment for babies (prams, cots etc) 




for baby care 


Element 

26. Mix baby 

products 





26.3. Use the correct formula for the particular requirement 

27. Follow 

instructions for 

baby formulas 

or other drinks 

28. Read stories to 

babies 

27.1. Read through instruction and organise ingredients 

27.2. Calculate ingredient quantities based on the amount of fluid required 

based on baby‟s age and weight 

27.3. Convert measures according to measurement implement 

28.1. Read stories and name images in picture books 

28.2. Try to engage baby‟s interest in the images 

29. Measure 

medical doses 

29.1. Ensure the medical is not past the expiry date 


and weight requirements 

29.3. Calculate and monitor times between doses 

149

Essential Knowledge to apply processes that require a range of well developed 

skills where some discretion and judgement is required 









Basic understanding of babies emotional, nutritional and physical needs 

Terminal Competency Title: Discuss charge in a professional andcourteous manner 


Element 



ethics when caring for 

others 


1.14. Maintain the privacy, confidentiality and trust of the person 

being cared for at all times 

1.15. Perform agreed activities with care and empathy for the 

capabilities of the individual being assisted 

1.16. Inform employer/ family member of any problems that occur 

during care work 

1.17. Communicate information accurately and factually, without 

being judgmental 



household members and specialists involved in the care of the 

individual 


determine what your instructions are in relation to care giving 

1.3. Clarify details to ensure that care requirements are clear and able 

to be met correctly 

25. Provide feedback 

1.1. Identify unexplained changes in behaviour or emotional state 

and inform relevant family members and/ or specialists 

1.2. Identify environmental or other external factors that may have an 

impact on the psychological and emotional wellbeing of the 

individual 

1.3. Seek guidance supporting the individual in times of change, 

psychological or emotional distress 

Essential Knowledge to apply processes that require a range of well developed skills 

where some discretion and judgement is required 





Knowledge of the causes for behavioural changes in babies 

Understanding of the difference between factual observation and personal interpretations and subjective information 

Understanding the importance of empathy and non-judgemental approaches 



150




Element 



hazards 


household 


play environment 


1.12. Identify and assess hazards that may be harmful to babies or infants 

and discuss possible solutions with family members 

1.13. Ensure staircases are gated to stop babies and infants falling down 

them 

1.14. Secure cupboards and doors are not easy for babies and infants to 

open 


where babies and infants may lay or crawl 


1.14. Inform parents of in cracks large glass windows and doors 

1.15. Ensure there are no small objects laying around were babies and 

infants lay 

1.16. Ensure that no sharp items or plastic bags are accessible to babies 

and infants 



1.18. Check that there are no containers of water at ground level 

1.19. Confirm that babies and infants are protected from fires, hot 

appliances and liquids 


1.21. Keep noise low so that cries can be heard 

1.1 Make sure contractors and other strangers are not left alone with babies 

and infants 

1.1 Tools, equipment, toys and games are appropriate to the age of the 


1.1 Babies and infants are supervised in accordance with the parents wishes 

1.1 Ensure babies and infants are never left alone 

1.1 Remain attentive to babies and infants when you need to talk on the 

phone, know where babies and infants are and ensure calls are short 
















Knowledge of the emotional, nutritional and physical safety needs of babies 

151


Babies and infants 


Element 


dietary and 

cultural 



14. Develop 



15. Prepare 

food for babies 

and infants 


1.17 Ensure baby and infants nutritional needs are catered and calorie intake is 


1.18 Identify the requirements for special diets according to instructions from 

parents 



1.15 Identify the foods unsuitable for babies and infants to eat and exclude meals 

which include these foods 

1.16 Identify food groups and food preparation methods to address the nutritional 

needs of the baby or infants 

1.17 Introduce one new food at a time and monitor for allergic reactions 


food 

1.19 Incorporate sufficient choice of food groups for the week 


1.21 Ensure meals and snacks are designed to be appetising and attractive to babies 

and infants 






1.17 Cook, freeze or otherwise process food according to recipe requirements and 

age requirements 

1.18 Modify food texture to meet the needs of babies and infants 

1.19 Cool food quickly to reduce bacterial growth 

1.20 Where possible freeze in small serves and keep meals refrigerated for three 

days or less 

1.21 Use crockery and cutlery that is appropriate for babies and infants 


where some discretion and judgment is required 








Understanding of the nutritional needs of babies at different stages of their development 







152

Terminal Competency Title: Feed babies and infants 

Unit Coverage 

Element 

47. Prepare baby or 

infant for eating 


8. Maintain the baby‟s or infant‟s eating routine unless they demonstrate 

hunger at other times 


10. Ensure chairs or other seating options are safe for babies and infants to sit 

securely on 

11. Fill bottle or bowl with just enough for one serving 

12. Check that food is at a temperature that will not harm the baby or infant 

13. Ensure babies and infants are positioned so they do not choke on food and 

liquids 

14. Cut food into bite size pieces for infants 

15. Make sure that babies and infants remain seated while eating 

16. Try to avoid foods that are likely to cause a baby or infant to choke such as 

popcorn, hard lollies, and grapes 

17. Ensure bottles and clean and test fluid temperature to make sure it is safe 

48. Provide food 10. Provide food and drink to babies and infants that is appropriate to their age 

11. Ensure that meal time is enjoyable for the baby and infant 

12. Find a comfortable spot to sit if feeding a baby and support the head 

higher than the body before commencing feeding 

13. Adjust bottle levels to stop air entering the baby‟s stomach 

14. Burp babies to assist the movement of air from stomach 

15. Introduce new foods one at a time to check for allergies 

16. Gently spoon food into infants mouths and allow them to attempt to feed 

themselves 

17. Make certain that babies and infants are never left alone while eating 


meal 

7. Make sure that the baby or infant has had enough 

8. Wash face and hands and ensure clothes do not have food stuck to them, if 

required 


10. Clean sterilise bottles used by the baby 



Knowledge of a balanced diet for babies and infants as per common requirements 

Understanding of the need for the frequency of meals 

Understanding of the preparation/ processing of food / diet for babies and infants 




Understanding of the nutritional needs of babies at different stages of their development 



Knowledge of the emotional, nutritional and physical safety needs of babies 

Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed babies 


153

Terminal Competency Title: Care for babies and infants 


Elements 


12. Monitor and 

respond to babies 

and infants 

13. Assist babies and 

infants to rest and 

sleep 

1.11. Respond to babies and infants in an unhurried, gentle and sensitive way 

to promote a relationship of trust 

1.12. Closely monitor babies and infants for signs of hunger, distress, pain 

and tiredness 

1.13. Physically comfort babies and infants as appropriate 

1.14. Meet the need for caring, consistent and secure care of babies and 

infants in a timely manner 

1.15. Interact with babies and infants in a planned and spontaneous manner 

1.16. Positively interact with babies and infants during normal routines 

1.17. Take time to get to know babies and infants, their individual routines, 

rhythms, preferences and cues 

1.18. Accommodate whenever possible babies and infants individual routines 

of daily care, rest and play 

1.1. Ensure that pre-sleep activities are relaxing and calming 

1.2. Maintain a sleep routine to relax babies and infants 

1.3. Create an environment conducive to rest 

1.4. Follow the babies or infants preferred „putting to sleep‟ routine 

14. Maintain routines 4. Develop routines which are appropriate to the baby's or infants 

developmental stage and provide stability and a predictable environment 

5. Make changes to activities that support the more important routines of 

sleep and meals 

6. Monitor for changes in behaviour that suggest changes need to be made 

to routines 

15. Monitor babies 

and infants for 

signs of illness 

16. Change nappies 

(diapers) 

1. Monitor crying and identify changes or urgency not normally present 

2. Monitor for typical baby and infant illnesses and their symptoms 

3. Take agreed action to alleviate discomfort 

4. Consult parents and take babies and infants to doctor or other specialist 

if condition deteriorates 

11. Place the baby or infant in a safe place while organising required items 

12. Ensure that the baby or infant cannot fall from the position they are 

placed and do not leave them alone 

13. Change nappies on a regular basis regardless of whether it is soiled and 

check urine colour for dehydration 

14. Remove dirty nappy taking not to spread the contents to other locations 

15. Wipe down baby‟s and infants bottoms in the correct manner and apply 

powder and or lotion if necessary 

16. Secure the clean nappy in place ensuring it is not too tight or lose 

17. Place the baby or infant in a safe place and then tidy up area and dispose 

of soiled nappy 



Understanding the importance of routines and sleep routines for babies and infants 

Understand strategies for helping babies go to sleep 



Understand the care giving practices within different cultural groups 

Understand attachment and separation anxiety and appropriate responses 

Cultural understanding related to the different types of communication styles to use with babies 

Basic understanding of the various developmental stages of babies and infants 



154


Terminal Competency Title: Manage activities for babies and infants 

Unit Coverage: 

Element 


3. Play with 

babies and 

infants 

1.6 Engage the baby and infant in noises and sounds 

1.7 Read stories and name objects and colours and engage their interest 

1.8 Provide a safe and interesting area for the baby or infant to roll around or sit 

up and explore 

1.9 Monitor baby or infant reactions to play environment to ensure the baby or 

infant remains interested, challenged but not frustrated 

1.10 Play simple games with the baby or infant to involve motor skills and a range 

of senses 

1.11 Provide interesting toys for them to explore and practice holding things 

1.12 Arrange excursions as necessary 

4. Supervise 

activities 

1.4 Supervise babies and infants as closely as required for their ages, abilities, the 

contexts 

1.5 Arrange for babies and infants to play with other babies and infants on a 

regular basis 

1.6 Maintain the safety of babies and infants at all times and ensure that handover 

of supervision is completed before leaving babies and infants 



Understanding the importance of routines and sleep routines for babies and infants 




Understand attachment and separation anxiety and appropriate responses 

Cultural understanding related to the different types of communication styles to use with babies 

Basic understanding of the various developmental stages of babies and infants 




155

Terminal Competency Title: Bathe and dress babies and infants 


Element 



Place the baby or infant in a safe place while organising required items 

Test temperature of water and ensure water is at a safe temperature 


available 

14. Bathe babies and 

infants 

Talk to and engage the baby or infant while undressing them for the bath 

Lower the baby or infant into the sallow water supporting their head make 

sure they wont slip 

Gently soap the baby or infant with the free hand 

Rinse soap off baby or infant ensuring that no soap enters the eyes 

Carefully lift the baby or infant out of bath or wet area and wrap in towel 


15. Dry and dress the 

baby or infant 

Gently dry the baby or infant paying attention to underarms, hands and feet 

Apply lotions and or powders as directed by the parents 

Put on and secure nappy 

Put the clothes on while interacting with the baby or infant 

Once the baby or infant is in a safe place empty water and tidy up 





Understanding the rights of babies and infants to personal privacy 

Knowledge of potential hazards to babies and infants 




Knowledge of remedial action in case of accident (e.g. cuts, bur 

156



MODULE 

Name: 

Level 3- Household Infirm Adult Care 




Household Elderly Care(HOS231) 




1. Read information and complete calculations for infirm adult 

care purposes 

2. Discuss charge in a professional and courteous manner 

3. Maintain a safe and healthy environment for infirm household 

members 

70. Meet the dietary and nutritional needs of infirm household 

members 

71. Feed household infirm household members 

72. Care for infirm household members 

73. Assist infirm person with exercise routine 

74. Bathe and dress infirm household members 

Pathway: At the completion of the Level 2 Household Elderly Care qualification a student may enter the 

Level 3 Household Infirm Adult Care qualification 

Duration; : 150 hours (i.e. 6 hours for 25 working days) 




calculations for infirm adult care purposes 

81. Discuss charge in a professional and 



for infirm household members 


infirm household members 

84. Feed infirm household members 

85. Care for infirm household members 

86. Assist infirm person with exercise routine 

87. Bathe and dress infirm household members 




Knowledge of safe household chemical combinations 

and use 


safety of self and others when working in a household 

setting 

Knowledge of food safety – safe food handling and 

storage 




Knowledge of the causes for behavioural changes in 

infirm adults 

Understanding of the difference between factual 

observation and personal interpretations and 

157

subjective information 

Understanding the importance of empathy and nonjudgemental 

approaches 



assertiveness 






Knowledge of strategies to maintain the independence 

of infirm adults 







practices 



safety needs of infirm adults 


groups 







cookery 



Understanding of the nutritional needs of infirm adults 

at different stages of their development 







Knowledge of a balanced diet for infirm adults as per 

common requirements 


Understanding of the preparation/ processing of food / 

diet for infirm adults 

Knowledge of high nutritional food / low nutritional 

value food 


groups 



dress 

Understanding of the nutritional needs of infirm adults 

at different stages of their development 





158

safety needs of infirm adults 

Knowledge of health and safety strategies (prevention 

of burns, cuts and choking) to safely feed infirm adults 


Understanding the importance of a balance between 

routines and variation in activities for infirm adults 

Understand the social impact of living as an infirm 

adult 

Basic understanding of the importance of social, 

recreational, cultural and spiritual activities for infirm 

people 




communication styles to use with the aged and infirm 

people 

Factors contributing to an infirm person‟s ability to 

remain active in the community 


stages of aging 

Strategies for supporting the older person‟s to 

maintain social networks and community involvement 

Knowledge of the importance of confidentiality and 

privacy 




situations 


Understanding the rights of infirm people to personal 

privacy 

Knowledge of potential hazards to infirm people 

Knowledge of common equipment and aids utilised in 

the delivery of personal care to infirm adults 

Understand the importance of confidentiality and 

privacy 

Understand strategies to maintain the self esteem of 

infirm adults 








Assessment 



Resources 


 

 



159


microwaves 


deep fryers 

salamanders 


blenders 

mixers 

slicers 


steamers. 


Refrigerator 



Television 


Microwave 

Over/grill 



Desert cooler 







First Aid Kit 

Support/ Walking aids 

Toiletries 



160


for infirm household members 


Element 


30. Mix toiletry 

products 




30.3. Use the correct formula of the particular requirement 


for infirm 

household 

members 

32. Read 

newspapers and 

stories to infirm 

adults 




32.1. Select newspaper articles that are of interest to the infirm person 

32.2. Read stories and religious texts that are of interest to the infirm person 

32.3. Engage elderly in the message/ meaning of the story 

32.4. Encourage infirm household members to engage in discussions about the 

news article or story message 

33. Measure 

medical doses 

33.1. Ensure the medicine is not past the expiry date 


requirements 












Basic understanding of infirm adults emotional, nutritional and physical needs 

161

Terminal Competency Title: Discuss charge in a professional and 



Element 



ethics when caring for 

others 


1.18. Maintain the privacy, confidentiality and trust of the person 

being cared for at all times 

1.19. Perform agreed activities with care and empathy for the 

capabilities of the individual being assisted 

1.20. Inform employer/ family member of any problems that occur 

during care work 

1.21. Communicate information accurately and factually, without 

being judgmental 



household members and specialists involved in the care of the 

individual 


determine what your instructions are in relation to care giving 

1.6. Clarify details to ensure that care requirements are clear and able 

to be met correctly 

28. Provide feedback 

1.4. Identify unexplained changes in behaviour or emotional state 

and inform relevant family members and/ or specialists 

1.5. Identify environmental or other external factors that may have an 

impact on the psychological and emotional wellbeing of the 

individual 

1.6. Seek guidance supporting the individual in times of change, 

psychological or emotional distress 







Knowledge of the causes for behavioural changes in infirm adults 

Understanding of the difference between factual observation and personal interpretations and subjective 

information 

Understanding the importance of empathy and non-judgemental approaches 



162


infirm adults 


Element 




hazards 

1.17. Identify and assess hazards that may be harmful to infirm adults and 

discuss possible solutions with family members 

1.18. Ensure railing on staircases to stop infirm adult falling down them 

while providing safe and easier access 

1.19. Make certain cupboards and doors are easy for infirm adults to open 


where the infirm adult walks or to move their wheelchair 



household 

2. Maintain the 

independence of 

infirm adults 

1.22. Support infirm adult to create an environment suitable to needs and 

preference 

1.23. Ensure there are no small objects laying around were infirm adults 

are walking or wheels their wheelchair 

1.24. Confirm that good lighting is available for infirm adults 

1.25. Ensure that items required by the infirm adult are readily accessible 




1.10. Encourage and support independent action and thinking by the 

person with the disability 

1.11. Aids and/or equipment to support/assist the infirm person undertake 

activities of living independently are sought 

1.12. Ensure that infirm people are seated correctly and feel safe in the 

vehicle 

1.13. Encourage and support/ assist the infirm person to maintain their 

environment 

1.14. Provide support to promote security of the infirm adult‟s 

environment 

1.15. Adapt or modify the household, where possible, in consultation with 

the infirm adult, to maximise safety and comfort 

1.16. Monitor the infirm person's inability to undertake activities of living 

independently and report to household members 







Knowledge of strategies to maintain the independence of infirm adults 










Knowledge of the emotional, nutritional and physical safety needs of infirm adults 

163




Element 


dietary and 

cultural 


infirm people 

17. Develop 



18. Plan food 


infirm people 

19. Prepare 

food for infirm 

people 


1.21 Ensure infirm people‟s nutritional needs are catered and calorie intake is 


1.22 Identify the requirements for special diets according to instructions from the 

infirm person and / or family members 



1.23 Select a variety of suitable foods, meals and menus for the specific 

requirements of the infirm adult 

1.24 Identify food groups and food preparation methods to address the most 

common diet related diseases and disorders of the infirm adult 


food 



1.28 Ensure meals and snacks are designed to be appetising and attractive to elderly 

people 











1.26 Modify food texture to meet the needs of the infirm person 

1.27 Use crockery and cutlery that is appropriate for the infirm adult to hold and 

handle 












Understanding of the nutritional needs of infirm adults at different stages of their development 







164

Terminal Competency Title: Feed infirm household members 

Unit Coverage 

Element 

50. Prepare infirm 

adult for eating 


18. Maintain the dignity of the infirm person during the process of feeding 


20. Ensure chairs or other seating options are safe for the infirm person to sit 

comfortably on 

51. Provide food 18. Provide food and drink to infirm person that is appropriate to their tastes 

and ability and healthy 

19. Ensure that the food is safe for the infirm to eat 

20. Assist infirm adult to eat, allowing the infirm person‟s personal 

preferences to determine the speed and amount of food 

21. Make sure that infirm person eats a range of food from the meal to 

guarantee a balanced diet 


meal 

11. Make sure that the infirm person has had enough 

12. Wash face and hands and ensure clothes do not have food stuck to them, if 

required 




Knowledge of a balanced diet for infirm adults as per common requirements 


Understanding of the preparation/ processing of food / diet for infirm adults 




Understanding of the nutritional needs of infirm adults at different stages of their development 



Knowledge of the emotional, nutritional and physical safety needs of infirm adults 

Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed infirm 

adults 


165

Terminal Competency Title: Care for infirm household members 


Elements 


17. Monitor for 

changes 

associated with 

the particular 

ailment 

1.19. Strategies that the infirm person may adopt to promote healthy lifestyle 

practices are outlined 

1.20. Physical changes associated with the particular ailment are taken into 

account when suggesting different activities 

1.21. Identify and organise opportunities and type of rest according to the 

infirm person needs and context 

1.22. Utilise knowledge of common problems associated with the particular 

ailment when planning routines 

1.23. Report changes in an infirm person's care needs to family members 

1.24. Report changes in an infirm person's preferences, as a result of a 

change in physical appearance to family members 

18. Assist the infirm 

adult pursue their 

interests and 

activities 

19. Meet the 


of infirm adults 

20. Support spiritual 

and cultural 

pursuits 


toileting infirm 

adults 

8. Provide access to resources of interest to the infirm adult 

9. Assist the infirm adult in pursuing their interests 

10. Assist the infirm person to remain in contact with their social network 

11. Provide infirm persons with information about community networks 

and activities available to them 

12. Organise motivating activities in consultation with the infirm, such as 

spiritual, religious or humanitarian activities 

13. Discuss the exercise routines that have been developed for the person 

14. Assist the elderly to complete exercise designed to relive symptoms of 

the particular ailment and / or build strength 

13. Maintain the confidentiality, privacy and dignity of the infirm person 

14. Encourage, listen to and treat with respect infirm people in their 

communications 

15. Demonstrate an understanding of the impact of the particular ailment on 

the individual's emotional and psychological well-being when 

interacting with the infirm person 

16. Encourage and support the infirm person's self esteem and confidence to 

achieve maximum emotional well-being 

17. Show empathy and respect to an infirm person who is emotionally 

distressed 

18. Support the infirm person who is experiencing loss and grief 

8. Demonstrate acceptance of an infirm person's cultural and spiritual 

preferences 

9. Facilitate the infirm person's continual participation in cultural and 

spiritual practices and celebrations 

10. Provide the infirm person with information regarding relevant cultural 

and spiritual networks available in the community 

18. Accommodate an infirm person's modesty and privacy 

19. Assist infirm people to the toilet in a respectful and safe manner 

20. Assist with clothing and or provide physical support, if required 

21. Help the infirm person to wash their hands and redress dress 

22. Protect the protect the infirm person‟s self esteem and privacy when 

toileting accidents occur 



Understanding the importance of a balance between routines and variation in activities for infirm adults 

Understand the social impact of living as an infirm adult 

Basic understanding of the importance of social, recreational, cultural and spiritual activities for infirm 

people 

166


Cultural understanding related to the different types of communication styles to use with the aged and 

infirm people 

Factors contributing to an infirm person‟s ability to remain active in the community 

Basic understanding of the various developmental stages of aging 

Strategies for supporting the older person‟s to maintain social networks and community involvement 

Knowledge of the importance of confidentiality and privacy 




Terminal Competency Title: Assist infirm person with exercise routine 

Unit Coverage: 

Element 


1 Assist exercise 

routine in 

consultant with 

specialist 

1.1 Review the exercise routine developed by a specialist and plan out activities 

1.2 Identify community networks that the infirm person may use to support their 

exercise routine 

1.3 Work with the infirm person to achieve their exercise goals 

2 Assist infirm 

person to 

remain 

actively 

involved 

2.1 Identify and develop strategies to overcome barriers to participation and 

implement following consultation with the infirm person 

2.2 Support the family in their endeavours to facilitate community integration of the 

infirm person 

2.3 Support socializing during exercise routine 



Understanding the importance of a balance between routines and variation in activities for infirm adults 

Understand the social impact of living as an infirm adult 

Basic understanding of the importance of social, recreational, cultural and spiritual activities for infirm 

people 


Cultural understanding related to the different types of communication styles to use with the aged and 

infirm people 

Factors contributing to an infirm person‟s ability to remain active in the community 

Basic understanding of the various developmental stages of aging 

Strategies for supporting the older person‟s to maintain social networks and community involvement 

Knowledge of the importance of confidentiality and privacy 




167

Terminal Competency Title: Bathe and dress infirm household members 


Element 



Test temperature of water and ensure water is at the temperature preferred by 

the infirm person 


available 


bathing 

Protect privacy and modesty while assisting the infirm person to undress 

Assist the infirm person to get into the bath safely or to stand still in best 

location for safety 

Gently soap and sponge down the infirm person and encourage them to relax 

and feel safe 

Rinse soap off ensuring that no soap enters the eyes 

Carefully assist the infirm person out of bath or wet area and provide towel 


18. Assist to dry and 

dress the infirm 

person 

Gently assist where required in drying the infirm person 

Apply lotions and or powders as directed by the infirm person 

Assist the infirm person to put on clothes while interacting with them 


Once the infirm person is away from the wet area empty water and tidy up 





Understanding the rights of infirm people to personal privacy 

Knowledge of potential hazards to infirm people 

Knowledge of common equipment and aids utilised in the delivery of personal care to infirm adults 

Understand the importance of confidentiality and privacy 

Understand strategies to maintain the self esteem of infirm adults 





168

Government of India 

Skills Development Initiative for Clusters 

(Domestic work/Household Assistant) 

Technical Workshop 

on 

Competency Standards and Training Module Development 

List of Participants 

S.no. Name Organisation and 

designation 

1. Mr. Des Raj Deputy Director 

General, DGET, MOLE 

2. Mr. Pranav 

Choudhary 

Assistant Director of 

Training, DGET, 

MOLE 

3. Mr. J.N. Rai Board of Tech. 

Education 

4. Mr. S. P. Singh Controller, Board of 

Technical Education, 

Govt. of NCT of Delhi, 

Dept of Training & 

Technical Education 

Address 

23710446 

des.raj@nic.in 

Tel & Email 

23766337, 9911138178 

prnv.chdhry@rediffmail.com 

27326030, 9818329088, 

rbtettedelhi@nic.in 

27326030, 27323161 

9810644812 

5. Mr. Ram Gopal Training Branch 

(Functional Group, 

HQ), Directorate of 

Training & Technical 

Education 

6. Mr. Anil Gupta Directorate of Training 

& Technical Education 

Pitampura 27321024 

ag1972.500@rediff.com 

27321024, 9868173619 

7. Mr. Yogesh K. 

Sharma 

Directorate of Training 


22579532, 9868896402 

Yogeshsharma06@gmail.com 

8. Mr. D.P.S. Verma Principal, Directorate of 

Training & T echnical 

Education 

9. Mr. S. Augusthy AIT (Exam), 

Directorate of Training 


24351667, 9818022219 

27327771, 9971949859 

10. Mr. R.S. Solanki A.D. (Trg.) Directorate 27321024, 9811909305 

169

of Training & Technical 

Education 

Training Providers 

S.No. Name Organisation and 

designation 

11. Mrs. Arun Grover Director, Jan Shikshan 

Sansthan, Prayas 

12. Mr. Harish Sahay Director, Prayas Institute of 

Economic Empowerment 

Address 

EE-Block, 

Jahangirpuri 

Delhi 110033 

59, Tughlakabad 

Institutional Area 

Tel & Email 

27636181 

9868987498 

arugrove@rediff 

mail.com 

9818677125 

Sahay2005@redi 

ffmail.com 

13. Ms. Piyali Sen Prayas 59, Tughlakabad 

Institutional Area, 

N.Delhi – 62 

65664991, 

9811585673 

14. Mr. Sanjeev K. Singh JSS Prayas 9250238639 

15. Dr. (Mrs.) S. Gupta JSS Prayas Jahangirpuri 9810716334 

16. Sr. Leona Domestic Workers 

Federation 

Chetanalaya, 9-10 

Bhai Veersing 

Marg, 

New Delhi 110 001 

9312473428 

011-65254388 

r.ranjita@gmail.c 

om 

17. Ms. Jyoti Ekka Domestic Workers 

Federation 

18. Ms. Mukti Roshni Domestic Workers 

Federation 

19. Ms. Kuku S Kumar Head, TMI Academy of 

Travel and Tourism studies, 

20. Mr. Anish Slath Institute of Hotel 

Management 


Bhai Veersing 

Marg, 



Bhai Veersing 

Marg, 


E-4 Defence 

Colony, New Delhi 

Pusa, New Delhi - 

12 

65254388 

65254388 

9810011848. 

md@travelmatei 

ndia.net 

25841411, 

9212300772 

anishslath@indiatimes 

.com 

170

21. Mr. Yogesh Mathur Sr. Lecturer, Institute of 

Hotel Management and 

Catering 

Qutab Institutional 

Area, New Delhi 

22. Mr. B.S. Negi Principal, ITI, Sirifort & ITI 

Malviya Nagar, D.T.T.E 

GNCTD 9868851980 

23. Mr. F. Lakara Nirmal Sewa Samiti M-8 South Extn.- 

II, 44.D.49, New 

Delhi 

26251262 

Resident Welfare Associations 

S.No. RWA Name Address Phone no. 

24. Kailash Residents 

Welfare Association 

Mr. Vijay Sharma, Senior 

Research Officer for 

Scientific Tools - BARC & 

K-20 Kailash 

Colony, ND-48 

9818517313 

25. Avasiya Kalyan Samiti, 

Dakshinpuri Extn. 

IAEA (+Gen.Secretary) 

Mr. Madan Lal 2/200 

Dakhinpuri 

extn. Near 

Virat Cinema, 

behind police 

station, N.D.62 

9818053119 

26. Malviya Nagar 

Residents Welfare 

Association 

Mr. Mandhir Dogra 26672936, 

26681366 

Experts 


designation 

27. Ms. S. Ganesan Deputy Director of 

Training, National 

Instructional Media 

Institute (NIMI), 

DGET, MOLE 

28. Mr. S. Mathivanan National Instructional 

Media Institute (NIMI), 

DGET, MOLE, 

Address 

10 Alandur Road, 

CTI Campus, 

Guindy, Chennai 600 

032 

10 Alandur Road, 

CTI Campus, 

Guindy, Chennai 600 

032 

Tel & Email 

044 22500256 

09884711382 

sakthiganesen2000 

@yahoo.com 

044-22500248, 

22500657, 

9384765446, 

24765446 

29. Mr. Sairam Manager, ICRA 

Management 

Consulting Service 

Chennai 09940072696 

Sairam.m@imacs.in 

171

Limited (IMACS) 

30. Ms. Sarala Gopalan Expert 138 Vasant Enclave 

New Delhi 110057 

26151065, 

9350294044 

saralagopalan@gma 

il.com 

31. Mr. Ashok Kumar FICCI 23765083 

9868126064 

ashok1947@nic.in 

ILO 


designation 

32. Ms. Akiko Sakamoto Skills Development 

Specialist 

Address 

Core 4B, India Habitat 

Centre, Lodhi Road 

Tel & Email 

011 24602101 (ext. 

263) 

sakamoto@ilo.org 

33. Ms. Reiko Tsushima Gender Specialist Core 4B, India Habitat 


34. Ms. Belinda Smith Consultant, ILO Core 4B, India Habitat 


35. Mr. Rit Chandra Consultant, ILO Core 4B, India Habitat 


36. Ms. Ria Mukherji Consultant, ILO Core 4B, India Habitat 


011 24602101 

tsushima@ilo.org 

011 24602101 

belinda@smithcom 

yn.com.au 

011 24602101 

rit.chandra@gmail. 

com 

011 24602101 

ria_mukherji@hotm 

ail.com 

172

Level – 1 

1. Module Name Assistant Steward. 

2. Sector Hospitality 

3. Code HOS134 

4. Entry Qualification Min 5 th std, Spoken English module as Language 18 

yrs and above or 5 th std, written English module 

passed, 14 yrs. 

5. Terminal Competency Successful candidates would be able to handle 

independently the restaurant or Bar or Bar and 

restaurant with confidence. 

6. Duration 120 Hours. 

7. Job profile A trainee after completing the module could work 

independently in a medium size hotel or restaurant and 

manage the entire restaurant and kitchen service. 

8. Course content 

. 


‣ Maintaining personal 


practices. 

‣ Carry out basic First Aid 

treatment / notifying accident. 

‣ Practicing Fire Safety measures. 

‣ Occupational hazards and 

safety norms. 

‣ Good Housekeeping practices 

at all times. 

‣ Simple Disaster Management & 

preventive measures for staff / 

guests / machines in the event 


‣ Practice waste disposal as per 


‣ Pest control measures. 

‣ Napkin folding / how to lay 

table cloth / carrying Cutlery. 

‣ Changing & laying of Table 

cloth. 

‣ How to use the Tray, Tray 

carrying position, how to lay 

the Tray for breakfast / Room 

service. 

‣ Arrangement and preparation of 

Side Board & Service Table 

‣ How to place order to the 

Kitchen and bar. 

‣ Arrangement of silver 

according to the menu on the 

table. 

Under pinning Knowledge (Theory) 

‣ Practice good personal Hygiene & 

maintain good grooming standards 

‣ GMP 

‣ Knowledge about equipments used in 

Bar and Restaurant 

‣ How to handle waste? 

‣ The Restaurant. 

‣ Meaning of Mis-en Place “Walk 

through from Start to Close”. 

‣ Laying of cover cloth 

‣ Table Set – up 

‣ Common Sauces and their Basic 

Ingredients. 

‣ Salads with recommended Dressings. 

‣ Food & Their accompaniments. 

‣ Understanding of menu items. 

‣ Method of cooking food.(Basic) 

Boiling, Steaming, raising, Grilling, 

Steering, broiling, baking 

‣ Breakfast continental, English 

Breakfast 

‣ American Breakfast(Components) 

‣ Energy and water conservation Theory 

on Mock tails 

‣ Buffet and banquets – types 

‣ Service of breakfast / lunch, dinner , 

‣ Buffet service. 

‣ Types of Non-alcoholic Beverages & 

their service. 

‣ Spirits & Liquors – Gin / Brandy / 

Rum & Beer (Draught / Bottled Beer). 

‣ Guerdon. 

173

‣ Service of Breakfast / Lunch, 

Dinner, Buffet Service 

‣ Service of Wines & Alcoholic 

Beverages, Knowledge of 

glasses 

‣ Closing the Restaurant- soiled 

Linen removal / preparation of 


period, preparation of checklist. 

‣ Flambé Dishes (preparation). 

‣ A – la – carte Cover and types 

of Services. 

‣ Table – de hotel cover and 

breakfast cover. 

‣ Personality development, attitude, 

behaviour & values. 

‣ The importance of team works in 

hospitality. 

9. Tools and equipments required to train 20 candidates 

A full fledged restaurant 

174

Level – 1 

1. Module Name Assistant Waiter. 






5. Terminal Competency Successful candidates would be able to work as a 

waiter independently the restaurant or Bar or Bar and 










practices. 





safety norms. 


at all times. 











cloth. 




service. 







table. 




‣ GMP 





‣ Meaning of Mis-en Pla “Walk through 

from Start to Close”. 




Ingredients. 




‣ Method of cooking food.(Basic) 

Boiling, Steaming, Braising, Grilling, 



Breakfast 



on Mock tails 








‣ Guerdon. 

175





glasses 










9. Tools and equipments required to train 20 candidates 

‣ 

A full fledged restaurant 




hospitality. 

‣ 

176

Level – 1 

1. Module Name Assistant Barmen. 







Barman independently the restaurant or Bar or Bar and 






8. Course Content 




practices. 





safety norms. 


at all times. 











cloth. 




service. 







table. 




‣ GMP 





‣ Meaning of Muse on Place “Walk 

through from Start to Close”. 




Ingredients. 




‣ Method of cooking food.(Basic) - 

Boiling, Steaming, Braising, Grilling, 



Breakfast 



on Mock tails 








‣ Guerdon. 

177





glasses 













hospitality. 

‣ 9. Tools and equipments required to train 20 candidates 

A full fledged bar and restaurant 

178

Level – 1 

1. Module Name Pantry man 



4. Entry Qualification Min 5 th std, Spoken English module as Language and 

with experience in pantry beverage making and 

minimum 18 yrs of age 


Pantry man independently handles the preparation of 

basic beverages tea, coffee, and cold drinks, ice cream, 

and fruit juice keeping in hygienic and serve faster. 







Understanding the pantry layout 

for efficient service and fast 

disposal of orders simple 

method of pantry controls 

Menu knowledge of preparation 

varies types of sandwiches, 

burgers, pizzas, tea, coffee, cold 

drink, preparing preservation & 

presentation hygienic, cold 

storage, usage, basic hazards. 

First aid 


Understand KOT procedure & follow 

the same. 

Product knowledge, preparation and 

accompanist pre service & post 

service follow up hygiene, safety in 

the pantry. 

Menu knowledge-menu terms coffee, 

tea and lounge service 

GMP (good manufacturing practices) 

HACCP 

Emergency handling 

Personality development 

Communicative English 

9. Tools and equipments needed for training 20 candidates 

1. Kitchen 

2. Vessels 

3. Refrigerator 

4. Glasses 

5. Spoon 

6. Cups and Saucers 

7. Filter 

 

179

Level – 1 

1. Module Name Geriatric Assistant 


3. Code HOS 138 

4. Entry Qualification Min 5th std, and 14 years of age 

5. Terminal Competency After completion of training, the trainee will develop a 

love for the task and make it their vocation and challenge 

rather than a job. 

They will have a passion for the work and serve the elderly 

with commitment and dedication. 

6. Duration 100 Hours 

7. Job profile Be able to take care of senior citizen at home or on an old 

age home. 




Physically fit and strong 

Disease free, basic knowledge through 

hands-on experience of taking care of 

elderly. 

Basic nursing skills correct sitting, 

sleeping positions to avoid 

complications. 

First aid, music, games for elderly, 

reading operating wheel chairs. 

`How to do the basics. Support while 

walking, sleeping, use of toilet 

Maintaining the environment always 

clean, dry, and airy with plenty of 

sunlight exposure. 

Knowledge of fire hazards, safety 

ambulance, local police, senior 

citizens call center help lines. 

All essential telephone nos. how to 

make a phone call, answer telephones 

calls 

Personal hygiene and health 

awareness, seasonal health 

requirements. 


Cots, Beds, Easy Chairs, Walking 

stick, 

Towels, Napkins, Bed linen 

Serving plate, glass, spoon 

Learning new methods and techniques 

of care for the elderly at home as well 

as old age homes 

Learning how to treat and care for 

them through love. 

Creating the right happy atmosphere 

by helping the elderly to stay focused 

on solutions, not problems 

How to control anger, impatience. 

How to build a positive mental 

attitude towards the elderly. 

First aid, entertainment gadgets 

Follow the prescribed medication for 

the elderly. 

Empathy and its application good 

listening skills personality 

development. 

Spoken English. 

 

180

Level – 1 

1. Module Name Hotel Billing Clerk 



4. Entry Qualification Min 7th std & Mathematical knowledge and English, and 

18 years of age 

5. Terminal Competency Training should enable to handle the billing process, tally 

kitchen order tickets, table counter billing. He will reflect 

confidence, smartness, efficient and a pleasing personality. 

He would be energetic, enthusiastic, vibrant and a healthy 

person. 


7. Job profile Can take charge of all billing and receipts, in a hotel 

restaurant, resorts & service apartment with experience, 

he/she can take responsibility of the cashier 




Verify the service transactions with 

kitchen order tickets. 

Billing for services. 

Tally the kitchen order tickets with 

bill. 

Issue bills to the right table/customer. 

Tally service with billing. 

Courteous customer interaction. 

Co ordinate with stewards. 

Personal hygienic. 

First aid. 

Room billing. 

Calculating discounts on bills. 

Handing over at end of shift. 

Billing systems, check-list, and 

computer use. 


1. Billing machine 

 

2. Calculator 

3. Bill Book 

4. Pen and pencil 

Basic mathematics. 

Logical thinking. 

Alert mind. 

Staff interaction. 

Tallying skills. 

Menu identification. 

Rate identification. 

Maintenance of bill/records/ 

register/cancelling/discount. 

Time management. 

Personality development. 

Communication skills 

181

Level – 1 

1. Module Name Door Man 



4. Entry Qualification 5 th std passed or failed. 5.6‟‟ and above height well built 

physically strong & attractive body, athletic agile and 

positive personality ready to serve 

5. Terminal Competency After the training he will be able to receive the guests in a 

polite way and at the meantime prevent unauthorized 

persons from entering 


7. Job profile The individual after training will be able to independently 

handle the responsibility of impressing and receiving 

customers 




Physically strong. 

Powerful and agile and positive 

personality. 

Alert. 

Control of the entry area. 

Knowledge of basic requirement 

as doorman & security saluting 

stand well dressed & well 

groomed 

What make a good doorman better 

attitudes of a good doorman skill 

development 

a) Personality 

b) Communications 

c) Inter personal relationship 

d) Anger management 

e) Team building 

Reporting 

GMP(good manufacturing practices) 

HACCP 





Door desk 

Wide door 

 

182

Level – 1 

1. Module Name Domestic/Higher level House keepers 



4. Entry Qualification Minimum 5 th std and 14 years of age 

5. Terminal Competency After the training the candidate shall have developed skills 

of house keeping. 


7. Job profile The training will enable the individual to work efficiently 

and effectively as a good housekeeper in a up market house 

or corporate house keeping superior 



General over all desire and 

knowledge of housekeeping 

and home front management. 

To understand their role and 

responsibility as housekeeping 

support and the “do‟s and 

don‟ts” of housekeeping tasks. 

To have a fair knowledge of 

the use of soaps, detergents, 

stain removers, used in 

cleaning floors, toilets, 

kitchens and utensils.. 

To understand the how and 

why, when and where of the 

housekeeping task. 

How to carry & play with 

children of child care carrying 

methods, resting methods, use 

of right type of toys. 

Handling domestic appliance 

safely & gadgets. 

 

To have knowledge of the use 

and functioning of washing 

machines, microwave, ovens, 

gas, mixer-grinder, fridge, 

food processors, vegetable 

peeler, wet grinders their 

cleaning and maintenance. 

Safety measures, precautions 

while using gadgets. 

Use of telephone /fax basic 

communication skills in 

English and local languages. 

Knowledge ECB. Air 


Tracking the importance and responsibilities 

as professional domestic help and 

housekeeper. 

To enhance their technical skills in 

providing better housekeeping service. 

To learn the art and science of good 

housekeeping and modern methods and use 

of soaps, detergents, stain removers, dish 

washing liquid. 

Personal hygiene, health, first aid, fire 

safety. 

Personal drive and decorum. 

Basic cooking skills and fast food making 

for emergency. 

Knowledge of markets, marketing, shopping 

and accounting. 

Building a strong character and a positive 

personality. Spoken English. 

Overcoming anger, anxiety, and frustration 

and having a calm mind. 

Toys of children, pets 

How to handle basic emergencies 

5-S concepts and House keeping skills of 

sweep, swab, dust and cleaning homes, 

institutions and establishments. 

Importance of have high moral values of 

honesty, integrity, sincerity, and 

commitment. 

Handling domestic appliances safety. 

183

conditioner homer 

arrangement aquarium pet 

handling 


Full fledged hotel rooms 

 

184

Level – 1 

1. Module Name Assistant Bell Captain 



4. Entry Qualification 5th Std + Spoken / Written English Module 

5. Terminal Competency After the training the trainee should be able to assist Bell 

captain by understanding the role and responsibility as the 

face of the organization. 


7. Job profile The Assistant bell captain takes responsibility of collecting 

guest material required luggage and deliver to the rooms 

take charge of left luggage identification of group luggage, 

baggage & luggage system. All star hotels need these 

services for the guests in Metro and Major towns. 




Practicing the personality of the front 

office staff, positive, courtesy, good 

manners, humble and passionate of 

the task. Loves meeting people, good 

command on language, well groomed 

and smart person. 

Practicing good communication and 

developing attitude. 

Handling the baggage without 

damaging, arranging them in a neat 

way and safe guarding them in the 

absence of the guest 

Practicing on the latest hotel software 

for baggage handling 

9 Tools and equipments needed for training 20 candidates 

Entrance of a hotel 

Layout of front office & its 

organizational structure. 

Security practices. 

Customer care. 

Safety practices. 

Fire prevention. 


General reception procedure 

How to handle 

Conference baggage 

Telephone handling & manners 

Social skills & soft skill training. 

Maintaining errand card 

GMP(good manufacturing practices ) 

HACCP 



 

185

Level – 1 

1. Module Name House Keeping – Room Boy 



4. Entry Qualification 5th Std and minimum14 years of age 

5. Terminal Competency On completion of the training module the trainees would 

be able to prepare a room for the guest 


7. Job profile The trained individual is a need in all star categories hotel 

resort and material service apartments. 




Physically strong and capable of hard 

laborious work of room and general 

area sweeping and swabbing energetic 

&efficient in executing responsibility 

capable of understanding in English 

&communicate with guest knowledge 

of bed making preparing rooms as per 

laid down norms 

New innovation in room making 

blanket & towel folding 

Department & inter department 

coordinator open channels of 

communications for efficient & 

effective work 

Linen room procedures; issue of 

linen, stocktaking and keeping 

accurate records, lost & found 

procedures 

Carpet & rugs cleaning 

Basic safety norms 

Basic hygiene norms 

Security at work and in rooms 

Basic values & honesty integrity and 

loyalty 

Handling vacuum cleaner, T V remote 

, A/C, door keys, lighting operation 

Toilet cleaning procedure 

Pest control methods 

Public area cleaning 

Customer care 

Fire prevention 

Plumbing problems (Handling 

general cleaning). 

Understand duties & responsibilities of 

house keeping staff reinforce basic 

values of honesty integrity loyalty. 

Customer care & comfort 

Cleaning procedures & use of 

equipment & gadgets 

Stain removal 

Personal skills. 

Electrical basic problem identification 


HACCP 

Emergency handling/reporting 



186

9 Tools and equipments for training 20 candidates 

1. Full fledged hotel room 

2. Vacuum cleaner 

3. Brooms and Mops 

4. Water bucket 

5. Floor cleaning brush 

187

Level – 1 

1. Module Name House Keeping – Chamber maids 












Physically strong and capable of 

hard laborious work of room and 

general area sweeping and 

swabbing energetic &efficient in 

executing responsibility capable 

of understanding in English 

&communicate with guest 

knowledge of bed making 

preparing rooms as per laid down 

norms 







Linen room procedures issue of 

linen stocktaking & keeping 

accurate records, lost & found 

procedures 





Basic values & honesty indignity 

and loyalty 

Handling vacuum cleaner, T V 

remote , A/C, door keys, lighting 

operation 




Customer care 



housekeeping staff reinforce basic 





Stain removal 

Personal skills. 



HACCP 




188

Plumbing problems. Handling 

general cleaning. 

9. Tools and equipments for training 20 candidates 

1. Full fledged hotel rooms 





189

Level – 1 

1. Module Name Assistant House Keeper 












Physically strong and capable of hard 

laborious work of room and general 

area sweeping and swabbing energetic 

&efficient in executing responsibility 

capable of understanding English 

&communicate with guest knowledge 

of bed making preparing rooms as per 

laid down norms 







Linen room procedures; issue of 

linen, stocktaking & keeping accurate 

records, lost & found procedures 





Basic values & honesty, integrity and 

loyalty 

Handling vacuum cleaner, T V remote 

, A/C, door keys, lighting operation 




Customer care 


Plumbing problems handling general 

cleaning. 



house keeping staff reinforce basic 





Stain removal 

Personal skills 




HACCP 




190

1. Full fledged hotel room 





191

Level – 1 

1. Module Name The Dosa Maker 

2. Sector Hospitality – Street vendor 




be able to hygienically prepare good quality Dosas using 

good raw material, roast and serve the same in a 

presentable manner keeping in mind quality foods, quality 

service hygiene and hazard of food poisoning. 


7. Job profile The trained individual can move to the next level to 

become a micro entrepreneur 




Practicing cleanliness and personal 

hygiene in the preparation and serving 

of Dosa. 

Preparing Dosa mix by grinding and 

mixing ingredients like rice, black 

gram etc. 

Washing the grinder and the vessels 

Fermenting the dosa flour 

Heating the pan and spreading Dosa 

flour evenly, and removing the dosa 

without damaging. 

Serving hot Dosa to customers. 

Preparation of Chutney and Sambar 

Control methods storage & care of 

material, formula for food costing 

First aid 

Simple menu planning 


1. Wet grinder 

2. Frying Pan 

3. Wide burner Stove 

Basics of Dosa preparation, different 

types of Dosa viz. Masala, Sada, 

Uttappa, Omelette, Ghee Dosa, Paper 

Dosa, Roast, Set Dosa, etc. 

Good manufacturing practices food 

presentation, food colouring. 

Basic knowledge of food safety. 

Personal hygiene the need for medical 

fitness 


Norms for good clean service. 

Right of ingredients for recipe 

Waste management. 

GMP (Good Manufacturing Practices) 

HACCP 

Emergency Handling 

Personality Development 


 

192

Level – 1 

1. Module Name Anna (Rice) Sambar Maker 

2. Sector Hospitality – Street Vendor 




be able to hygienically prepare good quality Rice and 

Sambar using good raw material, and serve the same in a 

presentable manner keeping in mind quality foods, quality 

service hygiene and hazard of food poisoning. 







Cleaning and cutting of vegetables, 

chillies and grating coconut. 

Preparing sambar powder by 

optimally blending the spices 

Preparing sambar 

Cleaning rice and preparing rice 

(Anna) 

Preparing different rice varieties viz 

Bisibelebaath, Pulav, Chitraanna, 

Puliyogare, Rice bath, tomato bath, 

Jeera rice, curd rice 

The importance of personal hygiene 

in the 

Customer care & service. 

Do‟s and don‟t of good clean service. 

Good washing and serving practices. 

Right method of food preparation. 



First aid 



Importance of Anna (Rice) and 

Sambar in daily food. 

Different types and grades of rice 

availability and their suitability for 

preparing rice. 

Different types of sambar – Onion 

Sambar, Dal, Kootu, Kadi, Butter 

sambar, 

Vegetables and green leaves used for 

sambar 

Types of rice preparations – 

Bisibelebhaat, Pulav, Rice bath, 

tomato bath, Chitraanna, etc 



Food producing industry. 

Basic knowledge of food safety. Basic 

food value. 


fitness 



Washing and cleaning practices. 

Right of ingredients for recipe 



HACCP 




193

1. Vegetable cutter 

2. Pressure Cooker 

3. Rice cooker 

4. Plain vessels 

5. Stove 

6. Ingredients for cooking 

7. Spoons 

8. Plates 

 

194

Level – 1 

1. Module Name The Biryani Specialist. 

2. Sector Hospitality- Street Vendor 



5. Terminal Competency On completion of the training candidate would be able to 

hygienically prepare Biriyani using good raw material, and 

serve the same in a presentable manner keeping in mind 

quality foods, quality service hygiene and hazard of food 

poisoning. 







The importance of personal 

hygiene in the food industry. 


Do‟s and don‟t of good clean 

service. 

Basic food value. 

Understanding of calorific value of 

served items. 

Good washing and serving 

practices. 


Food costing & food posturing 

Control methods / Storage and 

care of material, Hygiene at work. 

The mixing and preparing of 

ingredients for Biriyani. 

Accompaniments for Biriyani. 


1. Kitchen complete with Vegetable 

cutter, Pressure Cooker, Rice cooker, 

Plain vessels, Stove, Spoons, Plates 

2. Ingredients for cooking 

Introduction to Biriyani; difference 

between Fried rice, Lemon rice, 

Puliyogare, Anna Sambar and Biriyani. 

Types of Biriyani; Vegetable Biriyani, 

Mutton Biriyani, Egg Biriyani etc 



Basic Knowledge of food safety, Personal 

Hygiene and Awareness of Health 

hazards, food poisoning. 


Communication Skills. 

Nutrition & calorific value of material 

used. 



Handling Leftovers. 

Take away packages 

HACCP 

Emergency Handling. 

Communicative English. 

195

Level – 1 

1. Module Name The Kabab Maker 





hygienically prepare Kababs using good raw material, and 

serve the same in a presentable manner keeping in mind 


poisoning. 











service. 



served items. 


practices. 



Control methods / Storage and 


The mixing and preparing of 

ingredients for Kabab. 

Proper accounting methods Kabab. 


Grills 

Kabab Handlers 

Charcoal operated stove 

Electric stove 

Preparation of food by directly roasting in 

flame 

Different types of Kababs 



Basic Knowledge of food safety. 

Personal Hygiene. 

Awareness of Health hazards. 




used. 




Food poisoning Causes. 

HACCP 


Personality Development. 


 

196

Level – 1 

1. Module Name Seekh Kabab & Beef grill – Road side vendors. 





hygienically prepare Seekh Kabab beef grill using good 

raw material, and serve the same in a presentable manner 

keeping in mind quality foods, quality service hygiene and 

hazard of food poisoning. 


7. Job profile The trained individual can work in a special restaurant only 

for charcoal grill food or become an independent micro 

entrepreneur with an eating or a Hotel introducing 

innovative ways of drawing more customers and increasing 

rates 




The importance of personal hygiene 

in the food industry. 



service. 



served items. 


practices. 



methods. 

Control methods / Storage and care 

of material, Hygiene at work. 

The mixing and preparing of recipe 

ingredients for Seekh Kabab & 

Beef grill. 

Proper accounting methods Seekh 

Kabab & Beef grill. 


Kabab making grills 

Charcoal burning stove 









used. 





GMP(Good Manufacturing Practices) 

HACCP 




 

197

Level – 1 

1. Module Name The Chat maker 





hygienically prepare good chats using good raw material, 

and serve the same in a presentable manner keeping in 

mind quality foods, quality service hygiene and hazard of 

food poisoning. 


7. Job profile The trainee after completing the module will be capable of 

setting up a larger Chat hotel with many varieties and with 

best customer service, serving the customers in a clean 

professionally managed environment. 








service. 



served items. 


practices. 



methods. 

Best control methods / Storage and 


Portion control and formulas for 

food and ingredients. 

Costing knowledge of gadgets and 

new technology .i.e. Solar lamps 

cooking gas. 


1. Stove 

2. Vessels 

3. Mixer 







Communication Skills. What are the 

Chats? 


used. 






HACCP 




 

198

Level – 1 

1. Module Name Cook – Chinese (Veg and Non Veg) 





hygienically prepare good Chinese food using good raw 

material, and serve the same in a presentable manner 

keeping in mind quality foods, quality service hygiene and 

hazard of food poisoning. 



working in a large hotel/restaurant specialized in Chinese 

food with many varieties and with best customer service, 

serving the customers in a clean professionally managed 

environment. 





hygiene in the food production 

industry. 

Preparation of different Chinese 

food varieties 



service. 



practices. 



Cost control methods / Storage and 


First Aid. 

Simple menu planning and 

accompaniments. 

Product Knowledge. 

Basic of Food & Beverage 

Service. 


Kitchen with utensils, wash basin, 

cutting board, plates etc 

Popular Chinese food and their recipe. 




Personal Hygiene. The need for medical 

examination. 



Right use of ingredients for recipe. 

Waste Management. 


HACCP 




 

Level – 1 

199

1. Module Name Tea - Stall 





hygienically prepare good Tea using good raw material, 

and serve the same in a presentable manner keeping in 

mind quality, quality service and hygiene 



setting up a Tea - Stall with many varieties and with best 

customer service, serving the customers in a clean 

professionally managed environment. 




Preparing different beverages like 

normal tea, normal coffee, lemon 

tea, cold coffee, KT, badam milk, 

instant coffee, 

Handling cups, saucers, glasses, 

kettles and flasks. 


hygiene in the food production 

industry. 



service. 


practices. 

Food costing 

Cost control methods / Storage and 


First Aid. 

Product Knowledge. 

Basic of Food & Beverage 

Service. 


1. Stove 

2. Vessels 

3. Filter 



Beverages and their varieties like tea, 

coffee, badam milk, 


Personal Hygiene. The need for medical 

examination. 



Right use of ingredients for recipe. 

Waste Management. 


HACCP 




 

200

Level – 1 

1. Module Name Room service operator 

2. Sector Hospitality- Hotel 



5. Terminal Competency After completing the module a room service operator 

should be able to provide quick, efficient customer service. 


7. Job profile The trained individual will be able to independently handle 

room service respectively and manage the department to 

provide quick effective and good service to customer by 

building an effective law of Room service waiters and 

personal. 




Practical set up of room service 

operation division of responsibility 

menu knowledge and product 

details food & beverage control 

safety, security hygiene at work. 

Personal skill development preservice 

procedure post service and 

billing. 

Preparation of trays for all type of 

Ala-carte service. Up to date 

knowledge of menu. 

Bar, tobacco procedures safety, 

hygienic security at work. Menu 

knowledge, general billing 

procedures use. 

Knowledge of Basic Menus. 

Room Service Tray / Trolleys. 


1. Well established hotel room with 

furniture like cots, tables, chairs, 

cupboards 

2. Serving trays, water jar, glass 

3. Towel and soap 

Excellent Communication Skills and 

Telephone Manners. 

Product Knowledge good rapport inter 

personal relationship with service staff. 

Need for Personality development English 

for specific purposes communication 

skills customer service. 


HACCP 




201

Level – 1 

1. Module Name Infant Nursing Care – Crèche Assistants / genetic care 

2. Sector Hospitality- Hotel Customer care 



5. Terminal Competency At the end of the training the individual should be 

competent to take care of a child aged 0-3 years. To assist 

he/she will be fully equipped to care for the child in every 

area of need from feeding, to caring while awake till 

sleeping time 


7. Job profile Assistant in Crèche and at the home to take care of Babies 

below the age five years. 



Understanding Basic Infant 

caretaker requirements. How to 

carry, hold, and handle the child 

with care and concern. 

Precautions to be taken while 

bathing, hot/cold changing diapers. 

Use of right clothing, cleanliness, 

and hygiene to avoid infections 

and skin care. 

Feeding milk bottle, cleanliness, 

quantity, temperature holding 

stance / follow diet chart. 

After feed precautions. 

Understanding the mind, moods 

and needs of infants / senior 

citizens. 

Maintaining records for parents / 

Doctors. 

Information to parents while 

handing over. 

Know basic cooking. 


1. Crèche with cradles, beds, 

linen, toys 

2. Kitchen with stove and vessels 

3. Wash basin and bath room 


Basic knowledge about infant care 

Role & responsibility. 

Precautions and Care needed at every 

level 

Being alert, conscious, sensitive and 

wholly committed like a mother and 

nurse. 

Communication in English and local 

languages. 

Techniques of changing diapers, 

cleanliness, environment, clothing, 

temperature regulating feeds. 

Maintenance of charts and information, 

First Aid and Emergency. 


Empathy –its application. 

Personality Development, Spoken 

English. 

202

Level – 1 

1. Module Name Butchery 

2. Sector Hospitality- Hotel 



5. Terminal Competency The Butcher in a hotel / restaurant / retail shop, at the end 

of the course will be professionally handle the department 

and cut, chop and deliver quality products required for 

various types of food produced. 


7. Job profile Star Hotels needs the services of a butcher because of the 

volume involved. Therefore a trained butcher in all areas of 

meat technology is an asset. 




Identification of different types of 

meat 

Mutton, Chicken, fish, beef, pork 

and the various types of cuts in 

each. 

The use of specific types of knives 

choppers etc. 

Use of cutting machines 

Specialized cutting for specific 

purposes, stakes, fillets roast, 

mixing, chops preparation, 

tendering, and tandoori cuts. 

Cleaning the raw material. 

Identifying quality of meat unfit 

for human use. 

Cleaning the knives, table, hooks, 

cutting machine and complete 

work area. 

Safe disposal of wastes. 

The importance of meat technology. 

The theory & practice of meat cutting. 

Why is training necessary? 

Cost and benefit analysis of right 

knowledge. 

Hygiene, Health hazards. 

Poison Treatments. 

Cleaning methods. 

Washing methods. 

Customer Service. 

Personality Developments. 

English for Specific purpose. 

The right use of equipments scales etc. 

Portioning 

Cutting machines and cleaning 


1. Table for cutting meat 

2. Chapping boards 

3. Knife of different sizes 

4. Wash basin 

5. Meat hangers 

6. Cutting machines 

 

203

Level – 1 

1. Module Name Restaurant Cooks (Chettinad) 

2. Sector Hospitality- Restaurant 



5. Terminal Competency The trained candidate shall be able to cook good Chettinad 

foods in a clean and hygienic way 


7. Job profile Hotels need the services of cooks for catering to different 

tastes of customers, and hence a specialist has always a 

good demand. There is a growing demand in corporate 

canteens. 




Planning meals, preparation and 

presentation. 

Applying safety gadgets like 

aprons, head covers and gloves 

while at work. 

Practicing different food 

preparation methods. 

Loss control methods. 

Storage and care of materials. 

Nutrition, fat free cooking. 

Personal Hygiene 

Attitude and Behaviour 

Team work skills. 

Emergency handling. 



Practicing unique cooking 

methods styles. 


1. Kitchen with stoves, vessels, 

pressure cookers, frying pans, 

spoons, sieves. 

2. Wash basin and cleaning area 

3. Sieves of different grades 

Specialties in Chettinad food preparation 

and taste. Their culture and customs. 

Understand various cooking materials. 

Importance of planning of food 

preparation. 

Knowledge of weights and measures to be 

used 

Preparation of ingredients. 

Method of cooking various types of new 

material 

Accompaniments and garnishes. 

First Aid. 

GMP ( Good Manufacturing Practices) 

HACCP 

Basic cooking ingredients for Chettinad. 

 

204

Level – 1 

1. Module Name Restaurant Cooks (Continental) 




5. Terminal Competency The trained candidate shall be able to cook good 

Continental foods in a clean and hygienic way 





canteens. 





presentation. 























Definition and specialties in Continental 

foods; their preparation and taste, culture 

and customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for Continental 

foods 

 

205

Level – 1 

1. Module Name Restaurant Cooks (Italian) 




5. Terminal Competency The trained candidate shall be able to cook good Italian 






canteens. 





presentation. 



while at work 

Food preparation methods. 










Unique cooking methods styles. 







Specialties in Italian food preparation and 

taste. Their culture and customs 


Importance of food preparation. 


used 



material 


First Aid. 

Basic cooking ingredients for Italian 

foods. 


HACCP 

 

206

Level – 1 

1. Module Name Restaurant Cooks (Japanese) 




5. Terminal Competency The trained candidate shall be able to cook good Japanese 






canteens. 





presentation. 



while at work 

Food preparation methods. 





Attitude and behaviour 





Unique cooking methods styles. 







Specialties in Japanese food preparation 

and taste. Their culture and customs 


Importance of food preparation. 


used 



material 


First Aid. 

Basic cooking ingredients for Japanese 

foods. 


HACCP 

 

207

Level – 1 

1. Module Name Restaurant Cooks (Kerala) 




5. Terminal Competency The trained candidate shall be able to cook good Kerala 






canteens. 





presentation. 























Specialties in Kerala food preparation and 

taste. Their culture and customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for Kerala 

foods 

 

208

Level – 1 

1. Module Name Restaurant Cooks (Korean) 




5. Terminal Competency The trained candidate shall be able to cook good Korean 






canteens. 





presentation. 























Specialties in Korean food preparation 

and taste. Their culture and customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for Korean 

foods 

 

209

Level – 1 

1. Module Name Restaurant Cooks (Mangalore - Udupi) 




5. Terminal Competency The trained candidate shall be able to cook good Udupi – 

Mangalore foods in a clean and hygienic way 





canteens. 





presentation. 























Specialties in Udupi and Mangalore food 

preparation and taste. Their culture and 

customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for Udupi - 

Mangalore foods 

 

210

Level – 1 

1. Module Name Restaurant Cooks (North Indian - Tandoori) 




5. Terminal Competency The trained candidate shall be able to cook good Tandoori 

foods, the specialty of North India, in a clean and hygienic 

way 





canteens. 





presentation. 


















1. Kitchen with Tandoori kiln, 

stoves, vessels, pressure cookers, 

frying pans, spoons, sieves. 



4. Vegetable cutters 

Specialties in Tandoori preparations like 

Roti, Chicken, and Kabab. Their culture 

and customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for Tandoori 

preparation 

 

211

Level – 1 

1. Module Name Restaurant Cooks (Thai) 




5. Terminal Competency The trained candidate shall be able to cook good Thai 

foods, the specialty of South-east Asia, in a clean and 

hygienic way 




good demand. There is a growing demand for South-east 

Asian Cuisine. 





presentation. 
























Specialties in Thai food preparations. 

Their culture and customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for Thai food 

preparation 

 

212

Level – 1 

1. Module Name Restaurant Cooks (Western) 




5. Terminal Competency The trained candidate shall be able to cook good Western 

foods. 










presentation. 
























5. Baking Oven 

Specialties in Western food preparations. 

Their culture and customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for Western 

food preparation 

 

213

Level – 1 

1. Module Name Restaurant Cooks (South Indian) 




5. Terminal Competency The trained candidate shall be able to cook good South 

Indian - vegetarian foods. 










presentation. 




















frying pans, spoons. 




5. Idli Stand and cooker 

Specialties in South Indian Vegetarian 

food preparations like Idli, Dosa, Vada, 

Upma, Sambar, Rasam, Pongal, Puri-sagu, 

etc. Their culture and customs. 



preparation. 


used 



material 


First Aid. 


HACCP 

Basic cooking ingredients for South 

Indian food preparation 

 

214

Level – 1 

1. Module Name Idli - Sambar Maker 

2. Sector Hospitality – Street vendor 




be able to hygienically prepare good quality Idlis using 

good raw material and serve the same along with chutney 

and sambar in a presentable manner keeping in mind 


poisoning. 







Practicing cleanliness and personal 

hygiene in the preparation and serving 

of Idli 

Preparing Idli mix by grinding and 

mixing ingredients like rice, black 

gram etc. 

Washing the grinder and the vessels 

Fermenting the Idli flour 

Putting idli flour in idli stand, and 

baking in steam under uniform 

pressure and temperature 

Serving hot Idli to customers along 

with Chutney and Sambar. 

Preparation of Chutney and Sambar 



First aid 



1. Wet grinder 

2. Idli cooker – Different sizes 

3. Stove 

4. Steam connections in case of a large 

restaurant 

Basics of Idli preparation, different 

types of Idli viz. Rice idli, Rava Idli, 

Idli roast, Tatte Idli, Dahi Idli etc. 


presentation 

Basic knowledge of food safety. 


fitness 



Right ingredients for recipe 



HACCP 




 

215

Level – 2 

1. Module Name Care giver for Differently abled children (Physical and 

Mental) 




5. Terminal Competency Successful candidates would be able to care special children, 

nurse them and give suitable meditation under medical 

instruction and guidance 

6. Duration 100 Hours for new and 60 hours for mothers 

7. Job profile Specifically trained to take care of mentally or physically 

challenged children/adults and provide material required 

proper nursing care.. 



Patience and caring nature with a 

caring and loving heart. 

Physically alert and strong both in 

body & mind. 

Willing to go the nth mile to make 

the child‟s life enjoyable. 

Identifying various types of D‟4 

ways of handling 

Providing medication under 

guidance 

Giving nursing care to the children 

Practicing correct use of gadgets, 

fixing braces, wheel chair 

movements 

Filling confidence in children by 

telling stories, arranging indoor 

games, singing songs and showing 

audio visuals. 


Understanding various types of 

disabilities. 

How to handle each type of disability. 

Understanding emotional needs, type of 

care and concern 

Building physical, mental, emotional 

capabilities to handle them 

Understanding the importance, role and 

responsibility as specialist 

Use of equipment, medical gadgets, type 

of medicines to be administered and 

quantities. 

Knowledge and information of emergency 

care centres. 

Types of allergies and antidotes 

Basic nursing care. 

Empathy, its application patience 


spoken English 

9. Tools and equipment for training 20 candidates 

1. Various playing tools for disabled children – 

Indoor games like carom, chess, 

2. Cot, Chair, Support sticks, wheel chair 

3. Musical instruments 

 

216

Level – 2 

1. Module Name Care giver – Day care 




5. Terminal Competency Successful candidates would be able to work both at preschool 

and home to provide better service to children aged 

0-5 years; Skilled to handle a child, feed, clothe them. 

They will also have basic first aid knowledge to handle 

emergencies, attend phone calls etc. 

6. Duration 100 Hours for new and 60 hours for mothers 

7. Job profile The trained person should be able to independently look 

after children 0-5 years in pre-school, Montessori nursery 

as care givers or they could be hired by the family or by an 

institution nursery play school, day care centre. 




The how of child care carrying 

methods, resting methods, use of right 

type of toys 

What not to give children, alertness, 

caution, handling fondness, feeding 

techniques, potty training, knowledge 

of allergies how/why 

Learning basic hygiene and 

cleanliness. 

Washing, use of soaps and detergents, 

powders, medicines etc. 

Basic first aid, self inspired code of 

conduct, dressing manners, 

mannerisms. 

Basic English and communication 

skills building a positive mental 

attitude. 

Maintaining high standards of service 

and accountability. 

Personality development and spoken 

English 


1. A crèche with toys, beds, cots, cradles 

etc 

What is child care 

Why child care and role and 

responsibilities of care giving. 

Personal hygiene 

Learning basic values and practicing 

them at the work place. 

The art and science of being patient, 

honest, sincere and committed 

Self inspired cleanliness and hygiene, 

personal, child and environment 

First aid 

Playing games/music/T.V programs 

and handling equipment. 

 

217

Level – 2 

1. Module Name Hotel Cashier 



4. Entry Qualification Min 12th std + Mathematical knowledge and English, and 

minimum17 years of age 

5. Terminal Competency After the training he will be able to handle the cash 

counters, plan the coin requirements tally cash collections, 

write and tally the cashiers scroll. He will reflect 

confidence, smartness, efficient and a pleasing personality. 



hand the responsibility of a cashier in a restaurant, resort or 

a medium size hotel or service apartment. 




Verify the billing for services. 

Tally the kitchen order tickets with 

bill. 

Issue receipts for cash collected. 

Tally cash at end of shift/day. 

Prepare cashier scroll and tally it with 

physical cash. 

Identification of fake notes. 

Coins management. 

Courteous customer interaction. 

transact with bank for cash remittance 

Basic mathematics. 

Logical thinking. 

Alert mind. 

Customer interaction. 

Cash counting, tallying skills. 

Maintenance of cash book. 

Basic banking. 

Handing over at end of shift. 

Operation of cash machines. 

Billing system, computer use. 

Computer library 


1. Cash box 

2. Strong room 

3. Cash collection table with different 

compartments for changes 

218

Level – 2 

1. Module Name Food and Beverage service-Star Hotels and Fine Dining 

Restaurants 



4. Entry Qualification Min 10th std + Mathematical knowledge and English, and 

18 years of age + HOS 135/ HOS 136 

5. Terminal Competency After the training he will be able to work as a head waiter 

or bar tender in five star hotels or fine dining restaurants 



handle the activities of waiter and stewards or a captain in 

a restaurant or hotel or as a waiter in a five star hotel. 




Passionate about F&B service. 

Already working as waiter, 

steward, captain, in seated eating 

houses. 

Desire to raise the bar and gain 

competency in the field and 

move to the next level in a star 

hotel where he can meet the 

required international standards. 

Physically fit, agile and 

committed to service. 

6. 9. Tools and equipments needed for training 20 candidates 

1. Full fledged restaurant 

2. Serving trays 

3. Plates, cups, saucers, spoons, 

forks, knife, aprons, tissue 

papers 

4. Salt and pepper bottles 

5. Towels and napkins 

7. 

Attributes of a good waiter. 

Hotel layout and organization at preparing 

dining area. 

Principal staff of restaurant, mis-en-place 

and waiting tables and serving meals. 

Safety, hygiene, security at work, 

cleanliness, wastage, disposal. 

English for specific purposes. 


GMP (good manufacturing practices). 

HACCP. 


First aid. 


English for waiter , stewards and captains , 

hotel industry 

219

Level – 2 

1. Module Name Handy man 



4. Entry Qualification Should have completed house wiring, plumbing and basic 

carpentry modules in MES. 

5. Terminal Competency After the training the trainee could be a multi tasking 

individual experienced and will be able to handle minimum 

repairs of hardware in a medium sized hole. 


7. Job profile The trainee after completing this module will be qualified 

as a regular handy man in hotels and resorts as a multi 

tasking individual, capable of handling independently the 

hotel, resort or service apartment 




A qualified electrician with training 

from ITI. 

Knowledge of layout of electrical 

plumbing in the building. 

Experienced basic plumbing needs. 

Experienced basic carpentry needs 

Should be capable of being a handy 

man in a smaller hotel service apt set 

up. 

Should demonstrate a keenness to 

learn and gain knowledge use it on 

the job. 

Safety, first aid. 

Attend to upkeep of the hotel replace 

the fused bulbs, fuse switches, leaking 

taps and the hotel problems. 


Well established Hotel with water 

connections, lighting, fans, airconditioning, 

TV sets, well equipped 

kitchen, Bore well, water pump Etc. 

The important of handy man & his role 

in the organization. 

The important of customer care and 

priority of emergency services alert 

quick and speedy action when needed 

over all supervisors of all areas. 

Personality development English for 

specific purpose communication skills 

customer service. 

The jobs of wireman, plumber, and 

carpenter 

 

220

Level – 2 

1. Module Name Bell Captain 



4. Entry Qualification 5th Std + Spoken / Written English Module + HOS 142 

5. Terminal Competency After the training the trainee should be able to better 

supervise and co-ordinate the activities of the bell desk 


7. Job profile The bell captain takes responsibility of organizing the bell 

boys in the hotel collect guest material required luggage 

and deliver to the rooms take change of left luggage 

identification of group luggage, baggage & luggage 

system. In star hotels and resorts, he is a support to front 

office executive. 




Team spirit ability to work together 

and build team spirit in members. 

Have leadership qualities & be able to 

establish good rapport with staff at all 

levels. 

Team Building exercises with the 

subordinates 

Positive personality and supervisory 

ability. 

Technical & formal procedure on the 

job. 

Baggage handling procedures 




Attitudes of good supervisor 

Managing Anger manager and 

conflicts. 

GMP (good manufacturing practices). 

Role and responsibility of a bell 

captain in a star hotel. 

How to build an effective team. 

How to develop a sport of team work. 


1. Bell stand 

2. Visitors langue 

3. Wide door similar to a star hotel 

entrance 

8. 

221

Level – 2 

1. Module Name Steward/Head waiter 



4. Entry Qualification 10th Std + HOS 134/HOS135/HOS136 and 18 years of age 

5. Terminal Competency Successful candidates would be able to independently 

handle the restaurant in the absence of the manager and 

take care of the guests. 


7. Job profile Fine dining restaurants and five star hotels are always in 

need of trained waiters and stewards. He can work as a 

restaurant manager in a medium size hotel or resort or a 

service apartment 





hygiene practices. 

Apprising, maintaining and checking 

after drawing of cutlery, crockery, 

glassware, linen, hygienically 

handling of the same. 

Polishing silver and brass ware 

Waiting at the table 


treatment/notifying accident 

Practicing fire safety measures 


norms 

Good housekeeping practices at all 

times 

Simple disaster management & 



earthquakes, tsunami, etc 


environmental laws 


Knowledge about the type of cutlery 

& crockery/ glassware to be used with 

what type of dish 

Handling, upkeep and polishing of 

silver, cutlery and crockery 

How to use service cloth, carrying of 

plates, clearing of plates & cutlery. 

Mise-en- & pla. 

A-la-carte cover and service of 

Knowledge about various type of 

equipments used in the restaurants and 

bars. 

General idea about the functioning of 

pantry/still room /side board in the 

hotel / restaurant. The restaurant 

The menu- type of menu, course of 

menu, uses of menu card. 

Rules for laying a table/ rules for 

waiting at the table/dos and don‟ts for 

a waiter. 

Knowledge of cutlery, crockery, 

glassware etc, -it usage 

Types of menu, 11 courses of menu. 

General meaning of meal description. 

Alcoholic & non-alcoholic beverages 

Usage of correct glasses 

Basic idea of banquet and buffets 

Types of service 

mannerism when waiting 

energy and water conservation 

Personality development and team 

building 

Communication skills 

222

different type of food like 

Chinese/Indian/buffet 

Table laying for different types of 

services. 

Table-de-hotel cover 

Breakfast covers 

Basic of cocktails and mock tails 

Service of alcoholic & non-alcoholic 

drinks. 

Service knowledge 

Attitude and behaviour 

Personality appearance, 

communication skill and customer 

dealing, guest complaint handling 

Disposal of waste material 


Full fledged restaurant 

223

Level – 2 

1. Module Name Food and beverage service 

2. Sector Hospitality- Outdoor catering 


4. Entry Qualification 10 th Standard with knowledge of English and local language 

and minimum14 years of age 

5. Terminal Competency A well-trained individual will be able to handle large cocktail 

and dinner parties. He will reflect confidence, smartness, 

efficient and a pleasing personality. He would be energetic, 

enthusiastic, vibrant and a healthy person 


7. Job profile The trainee will be fully equipped to take responsible as a 

member of the service team and deliver good efficient clean 

service for outdoor Catering establishments. 




Maintaining physical fitness. 

Meeting people and serving them 

willingly. 

Checklist, Serving, Packing, 

Carting, medical checkups. 

Alcoholic Beverages and its 

service. 

Proper handling of bottles and 

canned items. 

Preparing Service Trays. 

How to serve wines, alcohol, 

snacks. 

How to set service trays. 

The Uniform. 

The Buffet Service. 

The Plated Service. 

The Clearance Service. 

The Clearance and clean up. 

Do‟s and Don‟t in Service. 





1. Well established restaurant and bar 

What is F & B Service Role and 

responsibility of F & B Service for 

Cocktails and Snacks service. 

The conscientious effort to see guests get 

proper attention and service. 


HACCP 

Importance of developing a positive 

attitude, energetic and enthusiastic and 

service oriented. 

 

224

Level – 2 

1. Module Name Language coordinator 

2. Sector Hospitality- Hotel/Restaurant/Bar/Retails/ 


4. Entry Qualification 10 th Standard with knowledge of English and local language 

and minimum16 years of age 

5. Terminal Competency After completion of the course a trainee should be able to 

converse fluently with colleagues and customers. They will 

have a good comprehension, terminology and local lingo on 

the job. He / She will be able to coordinate with people talking 

different languages, act out roles and understand them better. 


7. Job profile In star hotels and large hotels, where people talking different 

languages work together or come as guests, the language 

coordinator shall help them in understanding each other and 

express their requirements. 




Have a desire to enhance his 

capabilities knowing the 

importance of English in the world 

market. 

Basic understanding of how, why, 

where and wherefore of his/her 

specific task. 

Practical through groups discuss, 

role-play, Debates, Education to 

develop fluency in 

communication. 

Practicing body language as a 

communication medium 


1. Class room 

2. Picture charts with caption in 

different languages 

3. Audio tapes of different languages 

4. Multi language Dictionary 

Basic grammar specific to 

communication. 

Learn to speak intelligently with 

customers, vendors and sales people. 

Learn through role-play exact 

conversation in English. 

Enable profession in the language with 

foreign / local accent. 

Learn to write words and correct 

sentences and practice the same. 

Enable the participants to start the process 

of communicating on the job with clients / 

customers. 

 

225

Level – 2 

1. Module Name Restaurants – Captains 

2. Sector Hospitality- Restaurant/Bar 


4. Entry Qualification 10th Std + HOS 275and 18 years of age 


develop the capabilities captains and shaping their personality 

to become fully confident and positive 


7. Job profile After completing this module the individual can move to the 

next level as Asst. Restaurant Manager or independently 

handle Restaurants, Hotels, Resorts or service apartments. 




Developing the ability to work 

with a team. 

Developing a team spirit. 

Communicating with colleagues 

effectively. 

Practicing good personal skills and 

social skills. 

Good knowledge of menu and 

product knowledge, restaurant 

layout designs. 

Be well groomed, smart and 

positive through knowledge of 

restaurant fast service and coordination 

of the team members. 

First Aid. 



1. Well established restaurant with staff 

The attitude of a good waiter, steward and 

captain 

New innovative way of restaurant layout 

& its organization. 

Principle staff of restaurant. 

Kitchen Staff. 

Procedure and document to be followed at 

work. 

Eye for detail and close supervisor, pre 

and post checks regularly for high 

standards. 

Generating positive attitude in team, and 

building effective team. 


Communicative English for Restaurant 

purpose. 


HACCP 

226

Level – 2 

1. Module Name Pre-school child support associate 

2. Sector Hospitality- Customer Care 


4. Entry Qualification 10th std + Spoken / Written English Module 

5. Terminal Competency After completion of the course a trainee should be able 

to take care of children in pre-nursery, Montessori or 

kindergarten schools 


7. Job profile There is a growing demand for care takers for small 

kids as both father and mother are going out for work. 

The trained candidates can independently handle the 

play groups, pre nursery and school kids of 2 to 5 years 

age group. 




Developing an attitude and ability to 

look after small children and give them 

tender loving care 

Developing skills of handling small 

children affectionately, carrying them 

and make them comfortable in the 

organized and play group situation. 

Practice creating positive atmosphere by 

singing, story telling, playing games, 

and holding the attention of children and 

create curiosity. 

Communicating with children and their 

parents effectively. 

Looking after the hygiene and 

cleanliness of the children and the area. 

Providing food, milk and water when 

needed and guiding the children to take 

food and water. 

Giving first aid if a child is injured 

while playing and reporting to the 

parents appropriately. 

Observing the behaviour of children and 

identifying any sick child and getting 

medical attention. 


1. Play home for children 

2. Class room with full furniture 

3. Display boards for learning letters and 

words with pictures of animals, fruits, 

vehicles etc. 

Theory of pre-school curriculum and 

the logics 


Teaching methods to attract children 

for learning and team working. 

Training in public speaking 

Training in basic singing, dancing 

and story telling skills 

Voice and speech training for 

correct English oral usage. 

Basics of computers and internet 

Soft skill training for removing 

mother tongue influence and caste 

and religion influence. 

227

Level – 3 

1. Module Name Steward - Supervisory 

2. Sector Hospitality- Hotel/Restaurant/Bar 


4. Entry Qualification 10th Std + HOS 275and 18 years of age 


develop the capabilities of Steward, shaping their personality 

to become fully confident and positive 


7. Job profile After completing this module the individual can move to the 

next level as Asst. Restaurant Manager or independently 

handle Restaurants, Hotels, Resorts or service apartments. 





with a team. 

Developing team spirit among 

colleagues 

Practicing effective 

communication with colleagues. 

Good knowledge of menu & 







First Aid. 


The attitude of a good steward, captain. 

New innovative way of restaurant layout 

and its organization. 

Principle staff of restaurant. 

Kitchen Staff. 

Procedure and document to be followed at 

work eye for detail and close supervisor 

pre and post checks regularly for high 

standards. 

Learning to generate positive attitudes in 

team; building an effective team. 


Communicative English for Restaurant 

purpose. 


HACCP 


1. Well established hotel / restaurant / 

bar 

 

228

Level – 3 

1. Module Name Senior Captain - Supervisory 

2. Sector Hospitality- Hotel/Restaurant/Bar 


4. Entry Qualification 10th Std + HOS 277 and 18 years of age 

5. Terminal Competency After completion of the course a trainee should be able 

to develop the capabilities of Senior captain, shaping 

their personality to become fully confident and 

positive 


7. Job profile After completing this module the individual can move 

to the next level as Asst. Restaurant Manager or 

independently handle Restaurants, Hotels, Resorts or 

service apartments. 





with a team. 

Developing team spirit among 

colleagues 

Communicating effectively with 

colleagues 

Developing personal and social 

skills. 

Good knowledge of menu and 







First Aid. 



Well established hotel with staff 

The attitude of a good steward, 

captain. 

New innovative way of restaurant 

layout and its organization. 

Principal staff of restaurant and 

kitchen. 

Procedure and document to be 

followed at work. 

Eye for detail and close supervisor. 

Pre and post checks for high 

standards. 

Good listening. 

Generate positive thinking in team 

and methods of building on 

effective team. 


Communicative English for 

restaurant purpose. 

GMP (Good Manufacturing 

Practices) 

HACCP 

229

Sectoral Skill Panel 

Sl. 

Name Address Contact details 

No 

1 Mr. S. J. Amalan 

Chairman 

Director, Apex Hi-Tech Institute, Bangalore 

and Regional Director D.G.E.T, Ministry of 

sjamalan@yahoo.co.in 

080-23378335 

Labour and Employment, Karnataka, +(91) 0 9880361079 

Andhra Pradesh and Orissa. 

2 Mr. L. Nagarajamurthy 

Advisor 

Former Director of Vocational Education, 

Government of Karnataka 

3 Mr. Eric D. Jacob Vocational Training Provider and member 

Vice Chairman of Planning Commission Sub committee – 

Modular Employable Skills 

Bangalore Hotel Academy 

#198, Nandidurga Road, Bangalore 560046 

4 Mr. B. Purushothama Consultant – QMS and Textiles 

B-17, Jayanthi Apartments, 13 th cross, 4 th 

Main, Malleswaram, Bangalore 560003 

Members 

5 Arun Parmar Ex. Director, Gemawat Resorts Ltd. 

Consultant – Restaurants and Eateries 

No 9, 1 st floor, Venkatachari Nagar, 

RMV second Stage, 

Bangalore 560094 

6 Alan L.C. Ming Trainer – Hospitality, CRM and HACCP 

No 21 (New 53), 2 nd Cross 

Hutchins Road, St Thomas Town 


7 Ms. Shalini Trainer – Hotels and Restaurants 

T-109, Poorva Park, 

53 MSO Colony 

Cox Town. Bangalore 560005 

8 R. Ramesh Kumar Trainer Hospitality 

73/8. 3 rd Cross, Kariana playa 

Ramachandrappa Layout 

Lingaraja puram 


9 Shalom Meyer # 204, Azarez 

3 rd C Cross. 3 rd Block 

H.R.B.R Lay out, Hennur 


10 Md. Nadeem Fairoze Professor and Head 

Dept of Livestock Products Technology 

Veterinary College, 

KVAFSU, Hebbal 


11 D. Ananda Raj Consultant-Strategic Management 

#51, 5 th Cross , Marappa Garden, 

Benson Town Post, 

Bangalore-560046 

nagarajamurthyl@gmail.com 

+(91) 0 9448633189 

ericjacobd@hotmail.com 

+91-9845162653 

purushothama1949@yahoo.co.in 

+(91) 0 9448864028 

080-23461512 

arunparmar@yahoo.com 

+(91) 9343755900 

alanlcming@gmail.com 

+(91) 9844061317 

shalviv@gmail.com 

+(91) 9886789569 

Kumarraju7@ADL.com 

+(91) 9740157187 

Prof.nadeem@gmai.com 

+91-80-23518840, 23411483 

Extn 205 

anandrajd@yahoo.com 

+919886035343 

230

Hospitality - Directorate General of Employment & Training

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