Hospitality - Directorate General of Employment & Training

Name
Sector
Code
Entry Qualification
Terminal Competency
: Cook – Indian Cuisine
: Hospitality
: 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 .
Course Contents
: Given below
Practical Competencies Underpinning Knowledge (Theory )
Maintaining personal cleanliness
& Hygiene Practices
Aims an Objects of Cooking
Food
Carry out basic First Aid
treatment/notifying accident.
Practising Fire Safety measures
Occupational hazards and safety
norms.
Good Housekeeping practices at Stocks, Soups & Sauces
all times.
Energy and Water Conservation.
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.
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
Meat and Vegetables
f) Salad & Accompaniments : 5 Nos.
g) Desserts/Sweets : 5 Nos.
Name
: Cook- Tandoori Cuisine.
15