Program For Cooks
English Hindi

Program For Cooks

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

Other Links

Contact Info

INSTITUTE OF HOTEL MANAGEMENT AHMEDABAD

On Koba-Infocity Rd.,
Bhaijipura Patia, P.O. Kudasan
Gandhinagar-382421
Gujarat India.
+ Tel: + 91-79-232 76 657 / 58
+ Tele-Fax: + 91-79-232 76 656
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