Hospitality - Directorate General of Employment & Training

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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
Page 1 and 2: Course Curricula for Short Term Cou
Page 3 and 4: Course Curricula for Short Term Cou
Page 5 and 6: Skill Development based on Modular
Page 7 and 8: various modules, pre requisites for
Page 9 and 10: Food production Course Matrix Level
Page 14 and 15: Name Sector Code Entry Qualificatio
Page 16 and 17: Sector Code Entry Qualification Ter
Page 18 and 19: Sector Code Entry Qualification Ter
Page 22 and 23: Develop a Food Safety plan Re-heati
Page 24 and 25: Practical Competencies Underpinning
Page 28 and 29: Name : Cook- Baker Sector : Hospita
Page 32 and 33: HOUSEMEN (Basic) Name Sector Code E
Page 36 and 37: Pest Control & Measures. Care of f
Page 38 and 39: Public areas Knowledge and care abo
Page 40 and 41: international telephone codes Knowl
Page 49 and 50: Name Sector Code Entry qualificatio
Page 51 and 52: Name : Hospitality Assistant Sector
Page 53 and 54: 3. Code : HOS102 4. Entry Qualifica
Page 55 and 56: 4. Mugs 20 Nos. 5. Dustbins 2 Nos.
Page 57 and 58: MODULE 1.Name : Household Assistant
Page 60 and 61: LIST OF TOOLS AND EQUIPMENTS FOR BA
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LIST OF TOOLS AND EQUIPMENTS FOR BA
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Competency based Modular Employable
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Assessment To achieve the terminal
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Unit Coverage: Hospitality Element
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Element 2. Prepare to work safely P
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Terminal Competency Title: Safely o
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Correct cleaning chemicals, equipme
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Terminal Competency Title: Responsi
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17. Maintain the security of the ho
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Terminal Competency Title: Read bas
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Terminal Competency Title: Maintain
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Terminal Competency Title: Clean Wa
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31. Safely operate basic household
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Terminal Competency Title: Read bas
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Element 7. Look after personal hygi
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Terminal Competency Title: Clean an
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Terminal Competency Title: Safely a
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disposal of household waste Knowled
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Element 13. Demonstrate social and
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Terminal Competency Title: Safely o
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Terminal Competency Title: Clean an
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Terminal Competency Title: Responsi
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Understanding the rights of childre
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medical doses 21.2. Read instructio
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Terminal Competency Title: Feed hou
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Terminal Competency Title: Care for
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Terminal Competency Title: Bathe an
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Terminal Competency Title: Respond
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members 70. Provide basic first aid
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Television Vacuum cleaner Microwave
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Terminal Competency Title: Conduct
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Terminal Competency Title: Meet the
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Terminal Competency Title: Provide
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Cultural understanding related to t
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Essential Knowledge to apply proces
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subjective information Understandin
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ovens, including combi ovens microw
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Terminal Competency Title: Discuss
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of Training & Technical Education T
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Limited (IMACS) 30. Ms. Sarala Gopa
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‣ Service of Breakfast / Lunch, D
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Level - 1 1. Module Name Geriatric
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Level - 1 1. Module Name Door Man 2
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conditioner homer arrangement aquar
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Level - 1 1. Module Name House Keep
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Level - 1 1. Module Name House Keep
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Level - 1 1. Module Name Assistant
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Level - 1 1. Module Name The Dosa M
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1. Vegetable cutter 2. Pressure Coo
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Level - 1 1. Module Name The Kabab
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Level - 1 1. Module Name The Chat m
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1. Module Name Tea - Stall 2. Secto
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Level - 1 1. Module Name Infant Nur
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Level - 1 1. Module Name Restaurant
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Level - 2 1. Module Name Care giver
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Level - 2 1. Module Name Hotel Cash
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Level - 2 1. Module Name Handy man
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Level - 2 1. Module Name Steward/He
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Level - 2 1. Module Name Food and b
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Level - 3 1. Module Name Steward -
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Sectoral Skill Panel Sl. Name Addre
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Hospitality - Directorate General of Employment & Training

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