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

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

IMPOPRTANT: Each popular regional item must be practiced repeatedly to ensure proficiency

English Hindi

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IHMA Contact Info

INSTITUTE OF HOTEL MANAGEMENT AHMEDABAD

Between Koba Cirlce & Infocity Road.,
Bhaijipura Patia, P.O. Koba.
Gandhinagar – 382426. Gujarat. India.
+ Mob: + 91-9428 01 6272
+ Tel: + 91-79-232 76 657 / 58
+ Tele-Fax: + 91-79-232 76 656
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