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Hunar Se Rozgar Cook'S Skills Development Program of The Ministry of Tourism

The 8-week program aims to increase the supply of trained cooks and consists of 280 hours of classroom training and 112 hours of industry training. Eligible candidates are 18-25 years old with an 8th class education. Training covers topics like food safety, hygiene, knife skills, cooking regional dishes and beverages. The program is administered through government institutes and trainees are certified and paid Rs. 2000 upon completion.

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Ravinder Nehra
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116 views

Hunar Se Rozgar Cook'S Skills Development Program of The Ministry of Tourism

The 8-week program aims to increase the supply of trained cooks and consists of 280 hours of classroom training and 112 hours of industry training. Eligible candidates are 18-25 years old with an 8th class education. Training covers topics like food safety, hygiene, knife skills, cooking regional dishes and beverages. The program is administered through government institutes and trainees are certified and paid Rs. 2000 upon completion.

Uploaded by

Ravinder Nehra
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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HUNAR SE ROZGAR

COOK'S SKILLS DEVELOPMENT PROGRAM OF THE


MINISTRY OF TOURISM
Course Title Cook (Regional)
Objective Increase trained manpower capacity of service providers
Eligibility 8th Class pass
Age: 18 to 25 years
Duration Eight Weeks or 280 hours
Teaching of seven hours per day - five days a week or 35 hours per week
Industrial Industrial Training of sixteen hours per week for eight weeks. Minimum
Training clock in of 112 hours certified through log sheet by industry / trainer
Admission Through Advertisement on first come first served basis with class size of
25-30 students
Fee No course fee for trainee. Institute to pay Rs.2000/- to trainee at the end of
course
Course To be delivered by Central Institutes of Hotel Management & four
Administration IHMs/FCIs at Faridabad, Chandigarh, Kurukshetra & Ajmer
Certification By Institute and NCHMCT

TRAINING MODULE FOR HOSPITALITY TRAINING


PROGRAMME IN FOOD PRODUCTION
DURATION 8 WEEKS

Rational:
l Duration : 8 weeks
l contact hours : 280 hours + 112 hours to log in catering units*
ses per week : 35 hours
ory classes : 1 hour per day
o/Preparation : 2 hours per day for next day
tical classes : 4 hours per day
*112 hours of Hands On experience in Hotels / Restaurants / Catering Units

KNOWLEDGE

Understanding the Industry


- Hotels
- Various types of catering establishments
- Different types of kitchens
- Kitchen organisation
- Your place in kitchen
- Performance Appraisal Form Attached
Personal Hygiene for Food handlers
- Your appearance & uniform
- How to wash hands correctly
- How to develop a daily personal hygiene routine
- How to handle equipment and utensils

Performance Appraisal Form Attached

Basic Hygiene
- Your appearance & uniform
- How to wash hands correctly
- How to develop a daily personal hygiene routine
- How to handle equipment and utensils

Basic Hygiene
- Ten main reasons for food poisoning
- To protect food from contamination
- General rules for food handlers
- Prevailing food standards in India , food adulteration as a public health hazard

Cleaning the Kitchen and equipment and preparing for work


- Identification of kitchen equipments
- Various food pans & cooking equipments
- Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep Freezers
- Cleaning Dish Room
- Pot / Container wash up
- Still Room
- Kitchen Rules

Skill
- Describe the correct methods of cleaning the kitchen equipments
- Explain how to clean the kitchen correctly
- Describe how the working area is prepared for work

Knife Skills
- Peeling and paring with Knives
- Vegetable cuts & Fruit cuts
- Use of Chopping boards / Cutting pads
- Care of Knives
- Explain and observe safety rules concerning knife
- Describe the use of various types of knifes
- Name & explain various types of vegetables & fruit cuts

Washing and Blanching Food


- Soaking food items
- Washing
- Disinfecting
- Blanching
- Rinsing

Vegetables and Spices


- Identification of vegetables
- Standard quality of vegetables
- Spices and herbs used in Indian cuisine
Garbage Disposal
- Different methods
- Advantages & Disadvantages

Garbage Disposal
- Different methods
- Advantages & Disadvantages

Handling Complaints
- Facts on complaints
- Why do customers complain
- Customers expectations in lodging a complaint
- Complaints are sales opportunities

Basic First-Aid
- Demonstration of first aid techniques preferably by St. John & Ambulance
- First of wounds, scars & minor injuries

Egg
Breakfast Egg Preparation:

- Egg fry (single / double)


- Boiled egg
- Omlette stuffed
Scrambled egg / Bhurji

Snacks
- Regional snacks including samosa, pakora, idli, dosa, dhokla, noodles etc

Soup
- Preparation of tomato, vegetable, chicken & three regional soups

Salads and Sandwitches


- preparation of simple salads and sandwiches

Preparation of :
- Chutney, Raita & Indian Marinades
- Rice and Pulses (Atleast four items each)

Vegetable Cookery
- Different vegetables preprations
- Effect of heat on different vegetables

Basic Perparations of:


- Cuts of Meat, chicken and fish for Indian kitchen

Poultry - Mutton - Fish Curry


- Basis preparation as per regional specialities

Flour
- Kneading of flour, preparation of:

Indian Bread
- Roti
- Poories
- Naan
- Phulka
- Paranthas
- Kulchas etc

Indian Sweets
- Preparation of regional sweet dishes (Atleast four)

Beverages
- Preparation of Tea, Coffee, Lassi etc

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