English
हिन्दी
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 Training | Industrial Training of sixteen hours per week for eight weeks. Minimum 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 Administration | To be delivered by Central Institutes of Hotel Management & four 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:
| Total Duration | : | 8 weeks |
| Total contact hours | : | 280 hours + 112 hours to log in catering units* |
| Classes per week | : | 35 hours |
| Theory classes | : | 1 hour per day |
| Demo/Preparation | : | 2 hours per day for next day |
| Practical 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
- 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
- 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
- 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
- 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
- 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
- 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
- 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
- Washing
- Disinfecting
- Blanching
- Rinsing
Vegetables and Spices
- Identification of vegetables
- Standard quality of vegetables
- Spices and herbs used in Indian cuisine
- Standard quality of vegetables
- Spices and herbs used in Indian cuisine
Garbage Disposal
- Different methods
- Advantages & Disadvantages
- Advantages & Disadvantages
Garbage Disposal
- Different methods
- Advantages & Disadvantages
- Advantages & Disadvantages
Handling Complaints
- Facts on complaints
- Why do customers complain
- Customers expectations in lodging a complaint
- Complaints are sales opportunities
- 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
- First of wounds, scars & minor injuries
Egg
Breakfast Egg Preparation:
- Egg fry (single / double)
- Boiled egg
- Omlette stuffed
- 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)
- Rice and Pulses (Atleast four items each)
Vegetable Cookery
- Different vegetables preprations
- Effect of heat on different vegetables
- 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
- Poories
- Naan
- Phulka
- Paranthas
- Kulchas etc
- Preparation of regional sweet dishes (Atleast four)
Beverages
- Preparation of Tea, Coffee, Lassi etc
IMPOPRTANT: Each popular regional item must be practiced repeatedly to ensure proficiency
