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HUNNAR SE ROZGAR |
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A Six days Skill Certification Course for Cooks.
Guidelines |
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Trade
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COOK
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Objective
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Experienced service providers from the industry
who have no formal training or certificate.
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Duration
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Six days orientation of 35 hours.
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Eligibility
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In-service personnel
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Admission
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Through Advertisement and trade publicity on
first come first served basis with minimum class
size of 25 candidates.
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Fee
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No course fee for trainees. Institute to pay @
Rs.200 per day to trainee.
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Course Administration
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To be delivered by Institutes of Hotel
Managements (IHM) @ Pusa, New Delhi; Mumbai;
Kolkata; Chennai; Bangalore; Goa and Hyderabad
under the Capacity Building for Service
Providers (CBSP) Scheme of the Ministry of
Tourism, Government of India
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Examination
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Theoretical knowledge would be tested through
Viva of max. 30 marks. Practical test of skills
would be done comprising max. 70 marks. Based
ort the outcome of the test, candidates would be
certified on grades of competence i.e..
Candidate securing between 60% to 70% Grade -
III, 71% to '80% Grade - II and 81% and above
Grade - I. Those unable to obtain minimum pass
percentage of 60% can register again for the
next test.
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Certification
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By the host Institute and NCHMCT
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SKILL CERTIFICATION FOR SERVICE PROVIDERS
TRADE-COOK
ORIENTATION PROGRAM - FIVE DAYS / 35 HOURS
COURSE
CONTENT
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1.
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Pride in Nation
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2.
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Tourism and your role
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3.
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Personal Hygiene for food handlers
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4.
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Basic Hygiene
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i
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Food Safety in kitchen ii. Cleaning the kitchen
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ii
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Cleaning the kitchen
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iii
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Cleaning the equipment
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iv
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Preparing for work
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5.
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Culinary Terms
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6.
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Knife skills
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7.
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Potable water
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8.
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Washing and blanching vegetables, fruits, meats
and fish
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9.
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Conserving food nutrients
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10.
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Kitchen management
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11.
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Storing Food
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12.
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Food Presentation (consistency, texture, flavour,
colour, garnishes)
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13.
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Health and Safety
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14.
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Basic First Aid
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15.
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Closing down the kitchen
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Examinee will be tested for skill acquired in
category:
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1.
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Tandoor - Indian Breads
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2.
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Handi / Gravy / Curry Cook
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3.
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Dosa / Idli / Vada (South Indian)
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4.
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Kebab cook
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5.
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Non-Veg. curry cook
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6.
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Veg. Curry cook
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7.
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Rice & Biryanis
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8.
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Halwai (Indian)
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Each examinee will prepare
03 popular items 04 portions each in
their category as assigned.
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