Hospitality - Directorate General of Employment & Training

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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
Page 1: 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 12 and 13: Name Sector Code : Assistant Cook :
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
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3. Code : HOS102 4. Entry Qualifica
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4. Mugs 20 Nos. 5. Dustbins 2 Nos.
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MODULE 1.Name : Household Assistant
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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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