Hospitality - Directorate General of Employment & Training
Hospitality - Directorate General of Employment & Training
Hospitality - Directorate General of Employment & Training
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Name<br />
Sector<br />
Code<br />
: Cook – Continental Cuisine (Veg.&Non-Veg.)<br />
: <strong>Hospitality</strong><br />
: HOS213<br />
Entry Qualification : Minimum 5 th Standard & 14 years and above&Completed<br />
HOS104<br />
Terminal Competency : Candidates would be able to work in the Kitchen <strong>of</strong> a small<br />
scale Hotel/Restaurant. He/she would start their own catering<br />
business. He/she would be able to prepare Continental dishes<br />
and also be able to assist the Head Cook/Chef in preparing<br />
Continental dishes.<br />
Duration<br />
Course contents<br />
: 120 hours<br />
: Given below<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
Practical Competencies<br />
Underpinning Knowledge(Theory)<br />
Maintaining personal cleanliness & Hygiene Aims and object <strong>of</strong> Cooking<br />
Practices<br />
Food<br />
Carry out basic First Aid treatment/notifying Energy and Water<br />
accident.<br />
Conservation.<br />
Practising Fire Safety measures<br />
Occupational hazards and safety norms.<br />
Good Housekeeping practices at all times. Stocks, soups & Sauces<br />
Simple Disaster Management & preventive<br />
measures for staff/guests/machines in the<br />
event <strong>of</strong> Earthquakes, Tsunami, etc.<br />
Practice waste disposal as per environmental<br />
laws.<br />
Pest control measures.<br />
a. Starters – 8 nos. Salad, salad dressing<br />
b. Dishes<br />
Sandwiches and canapés<br />
(chicken/beef/pork/mutton/fish/Veget<br />
able etc.)-20 nos.<br />
c. Salads – 5 nos. Methods <strong>of</strong> Cooking Food<br />
d. Dessert/Sweet – 4 nos. Cheese & types <strong>of</strong> cheese<br />
Knowledge about various<br />
cuts <strong>of</strong> Vegetables and Meats<br />
(Chicken/veal‟s/mutton/fish<br />
& sea<br />
Food/pork/beef/lamb/game.)<br />
19
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