curriculum for the trade of€¦ · sangeetha gandhi the oberoi centre of learning and development,...

CURRICULUM

FOR THE TRADE OF

Trainee Chef

UNDER

APPRENTICESHIP TRAINING SHCHEME (ATS)

2

CONTENTS

CONTENTS ...................................................................................................................................................................2

ACKNOWLEDGEMENT ...............................................................................................................................................3

BACKGROUND.............................................................................................................................................................3

RATIONALE ..................................................................................................................................................................5

GENERAL INFORMATION ..........................................................................................................................................7

COURSE STRUCTURE .................................................................................................................................................8

CURRICULUM- BASIC TRAINING .............................................................................................................................9

PRACTICAL TRAINING ............................................................................................................................................. 24

ASSESSMENT CRITERIA ........................................................................................................................................... 43

EQUIPMENT LIST ...................................................................................................................................................... 62

EMPLOYABILITY AND ENTREPRENEURIAL SKILLS ........................................................................................... 66

FURTHER LEARNING PATHWAYS .......................................................................................................................... 70

INFRASTRUCTURE FOR ON-JOB TRAINING .......................................................................................................... 71

GUIDELINES FOR INSTRUCTORS AND PAPER SETTERS ..................................................................................... 71

3

ACKNOWLEDGEMENT

Tourism and Hospitality Skill Council (THSC) sincerely express appreciation for the contribution

of the Industry, Trade Experts and all others who contributed in creating this apprenticeship

curriculum. Special acknowledgement to the following industries/organizations who have

contributed valuable inputs in creating the curricula through their expert members:

Sl.

No.

Name &

Designation

Sh./Mr./Ms.

Organization Expert Group

Designation

1. Ms. Sangeetha Gandhi The Oberoi Centre of

Learning and

Development,

Vice President

2. Mr. Sunit Sharma

Cida de Goa Executive

Chef

3. Mr. Sarabjeet

Singh Walia

Radisson Blu

Hyderabad

Executive

Chef

4. Mr. Hemant sharma Village Manla, Shimla Executive

Chef

5. Mr. Sushil

Chander Chug

Country Inn and Suites General Manager

6. Mr. Sanjay

Agrawal

Salad Chef Owner

3

BACKGROUND

• Apprenticeship Training Scheme under Apprentice Act 1961

The Apprentices Act, 1961 was enacted with the objective of regulating the programme of training of

apprentices in the industry by utilizing the facilities available therein for imparting on-the-job training.

The Act makes it obligatory for employers in specified industries to engage apprentices in designated

trades to impart Apprenticeship Training on the job in industry to school leavers and person having

National Trade Certificate(ITI pass-outs) issued by National Council for Vocational Training (NCVT) to

develop skilled manpower for the industry. There are four categories of apprentices namely; trade

apprentice, graduate, technician and technician (vocational) apprentices.

Qualifications and period of apprenticeship training of trade apprentices vary from trade to trade.

The apprenticeship training for trade apprentices consists of basic training followed by practical

training. At the end of the training, the apprentices are required to appear in a trade test conducted

by NCVT and those successful in the trade tests are awarded the National Apprenticeship Certificate.

The period of apprenticeship training for graduate (engineers), technician (diploma holders and

technician (vocational) apprentices is one year. Certificates are awarded on completion of training by

the Department of Education, Ministry of Human Resource Development.

• Changes in Industrial Scenario

Recently we have seen huge changes in the Indian industry. The Indian Industry registered an

impressive growth during the last decade and half. The number of industries in India have increased

manifold in the last fifteen years especially in services and manufacturing sectors. It has been realized

that India would become a prosperous and a modern state by raising skill levels, including by engaging

a larger proportion of apprentices, will be critical to success; as will stronger collaboration between

industry and the trainees to ensure the supply of skilled workforce and drive development through

employment. Various initiatives to build up an adequate infrastructure for rapid industrialization and

improve the industrial scenario in India have been taken.

4

Reformation

The Apprentices Act, 1961 has been amended and brought into effect from 22nd December, 2014 to

make it more responsive to industry and youth. Key amendments are as given below:

• Prescription of number of apprentices to be engaged at establishment level instead of trade-wise.

• Establishment can also engage apprentices in optional trades which are not designated, with the

discretion of entry level qualification and syllabus.

• Scope has been extended also to non-engineering occupations.

• Establishments have been permitted to outsource basic training in an institute of their choice.

• The burden of compliance on industry has been reduced significantly

5

RATIONALE

(Need for Apprenticeship in Trainee Chef trade)

1. The greater degree of relevance of the training with latest advancements of the

industry will enhance the employability opportunities.

2. Ability to use latest kitchen equipment and tools and their application

3. Acquire knowledge of Food Production Sections, their functions and processes.

4. Ability to apply various Standard Recipes as per the company requirements.

5. Ability to co-ordinate between various sections in the kitchen so as to be prepared

for service as per the company SOP

6. Ability to understand the factors that influence Kitchen processes in hotels and

other facilities.

7. Ability to identify hazards that can come across in the daily operations of the kitchen

and how to prevent them.

8. Exposure to regulations, use of work equipment, control of substances hazardous

to health.

9. Exposure to various Health and Hygiene norms that need to be maintained in the

Kitchen

10. Ability to manage guest expectations and requests.

11. Able to communicate and behave in a professional manner when dealing with

guests.

12. Ability to perform the duties of the kitchen at different point of the day.

13. Ability to communicate and co-ordinate with colleagues within and outside the

department to create great guest experience.

14. Ability to handle emergency procedures in the work place in case required.

6

JOB ROLE DESCRIPTION

Also known as “Assistant Cook”, the Trainee Chef is responsible for preparing,

cooking and maintaining the kitchen while working under the direction of the

senior Chefs.

Brief Job Description: The individual at work stores supplies, cooks food as per

Commi or Range or Multicuisine Chef’s instructions and maintains cleanliness in

the kitchen.

Personal Attributes: The job requires the individual to have visual acuity within

professionally determined normal ranges, be free of communicable diseases and

breathing diseases, have manual dexterity sufficient to use kitchen utensils and

equipment and sharp objects. It involves standing for long periods under

extreme temperature conditions, frequent stooping; squatting; lifting; climbing,

maintenance of personal hygiene and readiness to work in flexible schedule

7

GENERAL INFORMATION

1. Name of the Trade: Trainee Chef

2. Duration of Apprenticeship Training (Basic Training & Practical Training): 300Hrs +40Hrs=340 Hrs

& 2080 Hrs

3. Duration of Basic Training: Block –I: 300 Hrs + 40 Hrs Employability & Entrepreneurship

Total duration of Basic Training: 340 Hrs (Additionally, 20 Hrs Digital Literacy inputs given in online

mode)

4. Duration of Practical Training (On -job Training): Block–II: 2080 HRS, i.e. 52 weeks or 12 months

5. Entry Qualification: Preferably Primary 8th Standard Passed

6. Selection of Apprentices: The apprentices will be selected as per Apprenticeship Act amended time

to time.

7. Rebate for ITI passed trainees: N.A.

Note: Industry may impart training as per above time schedule, however this is not fixed. The industry

may adjust the duration of training considering the fact that all the components under the syllabus

must be covered. However the flexibility should be given keeping in view that no safety aspect is

compromised and duration of industry training to be remain as 1 year.

8

COURSE STRUCTURE

Training duration details: -

Time (in Hours)

340 Hrs

2080Hrs 52Weeks (12

Months)

Basic Training Block– I -----

Practical Training (On - job training)

---- Block – II

Components of Training Months

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 Basic Training Block – I

Practical Training Block - II

9

CURRICULUM- BASIC TRAINING (BLOCK-I)

Duration: 300 Hrs + 40 Hrs Employability & Entrepreneurship) = 340 Hrs (Additionally, 20 Hrs Digital

Literacy inputs given in online mode)

Total Duration of basic Training: 340 Hrs

GENERAL INFORMATION

1. Name of the Trade : Trainee Chef

2. Hours of Instruction : 300 Hrs + 40 Hrs = 340 Hrs

3. Batch size : 10

4. Power Norms : 6 KW for Workshop

5. Space Norms : As per the QP norm.

6. Examination : The internal assessment will be held on completion of the Block-I.

7. Instructor Qualification : Trainer Prerequisites for Job role: Trainee Chef THC/Q2702

Sr. No.

Area Details

1 Description To deliver accredited training service, mapping to the curriculum detailed above, in accordance with the Qualification Pack “THC/Q2702” Ver1.0

2 Personal Attributes

Aptitude for conducting training, and pre/ post work to ensure competent, employable candidates at the end of the training. Strong communication skills, interpersonal skills, ability to work as part of a team; a passion for quality and for developing others; well-organised and focused, eager to learn and keep oneself updated with the latest in the mentioned field.

3 Minimum Educational Qualifications

Certificate/Diploma/Degree in Hotel Management with specialization in Food Production.Certificate/Diploma/Degree in Hotel Management holder

4a Domain Certification

Certified for training for Job Role: “Trainee Chef” mapped to QP: “THC/Q2702” with minimum passing score 80%

4b Platform Certification

Recommended that the Trainer is certified for the Job Role: “Trainer”, mapped

to the Qualification Pack: “ MEP/Q0102”. Minimum accepted score is 80%.

5 Experience At least 5 years’ experience in Food Production including one year as supervisory capacity in a classified Hotel or Restaurant or Flight Kitchen or Cruise Liners. Experience as Departmental Trainer/ On the Job Trainer would be essential.

10

Basic Training: Trainee Chef THC/Q2702

MODEL CURRICULUM

This program is aimed at training candidates for the job of a “Trainee Chef”, in the “Tourism and

Hospitality” and aims at building the following key competencies amongst the learner

Program Name Trainee Chef

Qualification Pack Name & Reference ID. ID

Trainee Chef THC/Q2702

Version No. 1.0 Version Update Date 5-10-19

Pre-requisites to Training Preferable 8th standard passed

Training Outcomes After completing this programme, participants will be able to:

• Receive, store and track raw materials in the kitchen

• Assist in food preparation and cooking

• Maintain the kitchen

• Communicate with customer and colleagues

• Maintain customer-centric service orientation

• Maintain standard of etiquette and hospitable conduct

• Follow gender and age sensitive service practices

• Maintain IPR of organisation and customers

• Maintain health and hygiene

• Maintain safety at workplace .

11

Sr.

No. Topic / Module Key Learning Outcomes

Equipment

Required

1

Introduction to the

Industry

Theory Duration

(hh:mm)

02:00

Practical Duration

(hh:mm)

02:00

Corresponding NOS

Code

• Enlist the various subsectors of the Industry

• Identify and define the main functions of the

key departments in a hotel

• Identify and list the key sections in the Kitchen

and the main functions of the same. PPT

Audio Visual

2

Hygiene and Cleanliness Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

10:00

Corresponding NOS Code THC/N9906

• Keep the workplace clean

• Identify waste and ensure its disposal

• Ensure waste bins are cleared everyday

• Point out requirements for pest control

• Ensure work place has fresh air supply and sufficient lighting

• Ensure maintenance check of air conditioners and other mechanical equipment in the department

• Know safe and clean handling of linen, laundry and work area

• Ensure adequate supply of cleaning consumables

• Hand wash procedure

• Understand personal hygiene

• Understand dental hygiene

• Understand cross contamination and how to prevent it

• Report on personal health issues

• Ensure procedures such as covering the mouth and turning away from people while coughing and sneezing

• Maintain availability of clean drinking water

• Get appropriate vaccinations regularly

12

• Undergo preventive health check-up and treat all illnesses promptly

3

Introduction to cooking Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

40:00

THC/N2706

• Identify and describe the ingredients used in cooking

• Identify and demonstrate various cuts of vegetables

• Identify and demonstrate Butchery cuts used in cooking

• Identify and describe the tools and equipment used in cooking

• Identify and demonstrate various methods of Cooking

4

Arranging for food resources and Maintaining inventory control Theory Duration

(hh:mm)

05:00

Practical Duration

(hh:mm)

15:00


• Estimate the requirements of variety of resources for kitchen operations with the assistance of kitchen helpers

• Estimate the quantity of various resources required for smooth kitchen operations

• Provide the specifications for kitchen provisions, supplies and daily perishable consumables from suppliers

• Receive the delivery of kitchen provisions, supplies and daily perishable consumables from suppliers

• Check that received food items, supplies and materials are undamaged and then tally them with the order placed

• Instruct kitchen helper to unload the supplies and sort them for proper storage

5

Assist in food preparation and Cooking Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

30:00

• Collect all the ingredients required for making basic sauces.

• Blanch the required vegetables as per organizational SOPs.

• Prepare the roux (thickening agent) as per organizational SOPs

• Add the roux to make different sauces as per standard recipes

• Arrange all the required ingredients for the preparation of cold starters as per organizational SOPs.

• Prepare cold starters as directed by the Commies 1 or Chef-De-Partie’s.

13


• Decorate and present it as per commies 1 or Chef-De-Partie’s directions.

• Collect the required vegetables for salad preparation as per organizational SOPs.

• Wash and chop them as directed by the commies 1 or Chef-de-Partie.

• Present salad as per organizational SOPs.

• Get the dish approved by the senior chef

• Making changes, if any, as directed by the Commies 1 or Chef-De-Partie and keep it at a specified place for serving.

6 Cooking vegetarian and non-vegetarian food items Theory Duration

(hh:mm)

30:00

Practical Duration

(hh:mm)

90:00


• Demonstrate various methods of cooking

• Different cuisines like Indian, Chinese, Italian, and Continental

• Prepare hot and cold sandwiches

• Produce basic hot sauces

• Produce cold starters and salads

• Produce basic vegetable dishes

• Produce basic meat dishes

• Produce basic poultry, meat and Fish dishes

• Produce basic bread and dough products

7 Customizing food

items as per

consumer’s

requirements

Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

15:00

Corresponding NOS Code

• Describe and prepare menu items

• Describe and follow Standard Recipes

• The standard requests of the customers

• Regional as well as global cooking methods

• Nutrition and new trends in cooking

• Suggesting the customer to rightly choose to enhance taste

• Have good knowledge on product and services and brief the customer clearly on them in a polite and professional manner

• Identify customer needs by asking questions

• Build friendly but impersonal relationship with the customers

• Use appropriate language and tone and listen actively

14

THC/N3006

THC/N9901

THC/N9902

• Show sensitivity to gender/ cultural and social differences

• Understand customer expectations and provide appropriate product/services

• Understand customer dissatisfaction and address their complaints

• Maintain proper body language and dress code

• Communicate clearly and effectively with the guest

• Inform the customers on any issues and developments involving them

• Respond back to the customer immediately

• Upselling/promoting suitable products and services

• Seek feedback from customers

• Explain terms and conditions clearly

• Understand target customers, their profiles and needs

• Build good rapport with the customer

• Understand the market trends and customer expectations by discussing the same with frequent customers

• Seek feedback and rating from customer

• Use customer oriented behaviour to gain loyalty and satisfaction

• Be friendly but not familiar with guest

8 Expediting and ensuring quality control Theory Duration

(hh:mm)

05:00

Practical Duration

(hh:mm)

10:00


• Follow the Quality parameters of Food handling and kitchen equipment

• Check that cooking equipment is turned off, unplugged where necessary, and cleaned following manufacturer’s and organisation’s instructions.

• Clean and dry all other kitchen tools and equipment and store them as per organizational SOP

• Check food storage area is properly secured.

• Follow all the workplace procedure related to keeping kitchen hygienic before closing down the kitchen after day’s operations.

• Turn on the appropriate kitchen equipment at the

15

THC/N3006 correct time and to correct setting.

• Arrange all the tools and kitchen equipment in the kitchen as per organizational SOP

9

Interacting with superiors and colleagues Theory Duration

(hh:mm)

02:00

Practical Duration

(hh:mm)

05:00


• Receive job order and instructions from reporting superior

• Escalate unresolved problems or complaints to relevant superior

• Understand work output requirements, targets, performance indicators and incentives

• Deliver quality work and report anticipated delays with reason

• Communicate maintenance and repair schedule to superior

• Receive feedback on work standards

• Document the completed work

• Show trust, support and respect to all colleagues and assist them with information and knowledge

• Try to achieve smooth overflow

• Identify the potential and existing conflicts with colleagues and resolve them

• Seek assistance from colleagues when required

• Pass on essential information to colleagues in a timely manner

• Behave responsibly and use polite language with colleagues

• Interact with colleagues from different functions to understand their nature of work

• To understand teamwork, multi tasking, co-operation, co-ordination and collaboration

• Lookout for any errors and help colleagues to rectify them

10

Achieving customer satisfaction through customer-centric service Theory Duration

(hh:mm)

• Ensure fair and honest treatments to customers

• Enhance company’s brand value

• Read customer expectations and ensure they are met

• Readily accept and implement new ideas to improve customer satisfaction

16

02:00

Practical Duration

(hh:mm)

02:00


• Communicate customer feedback to superior

• Offer promotions to improve product satisfaction

• Consult with senior on unscheduled customer requests

11

Achieving customer satisfaction by displaying professional etiquettes Theory Duration

(hh:mm)

02:00

Practical Duration

(hh:mm)

02:00


• Greet, welcome and address the customer appropriately

• Maintain pitch and tone of voice while speaking to customers

• Maintain high standards of practice and transparency in pricing

• Answer the telephone

• Communicate appropriately with the customer

• Dress professionally

• Maintain personal integrity and ethical behaviour

• Maintain personal grooming and positive body language

• Demonstrate responsible and disciplined behaviour

• Escalate grievances to appropriate authority

12

Services and facilities specific to age / gender / special needs Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

02:00


• Ensure that the customer feels safe

• Understand procedures to be followed during terrorist attacks

• Know the facilities and services specific to gender and age

• Co-ordinate with team to meet these needs

• Educate customers about entertainment programs for children, basic safeguard procedures for senior citizens

• Arrange for transport and equipment as required by senior citizens

• Understand availability of medical facilities/doctor

• Understand women rights and company’s polices regarding them

• Know special facilities available for women colleagues and customers

17

THC/N9904 • Inform about methods to ensure safety and security of women

• Provide comfortable and safe environment for female customers

• Maintain compliant behaviour etiquette while dealing with women

• Treat women equally and avoid discrimination

• Ensure safety and security of female colleagues and customers at all levels

13

IPR and Copyright Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

02:00


• Make sure new initiatives of Hotel are not leaked out especially key/signature menus and dishes

• Report IPR violations

• Read copyright clause

• Protect infringement upon customer’s interests

• Know which aspect of customer information can be used

• Report any infringement

14

Safety standards and procedures and work hazards Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

15:00


• Understand various hazards in work areas and how to eliminate or minimize them

• Analyze the causes of accident at workplace and suggest measures to prevent them

• Take preventive measures and suggest methods to improve existing safety procedures

• Know correct emergency procedures

• Know the locations of fire extinguishers, fire emergency etc

• Stack items in an organized way to avoid accidents

• Handle materials, tools, chemicals etc safely Ensure safe techniques while moving furniture and

fixtures

• Understand guidelines to use electrical equipment

• Ensure floors are not slippery

• Practice ergonomic lifting, bending or moving equipment

• Understand first aid

• Know the use of personal protective equipment and safety gear

18

Total Duration 300 Theory Duration 90:00 Practical Duration 210:00

Unique Equipment Required: LPG Cylinders (Gas Bank) Work station: Two Gas Burners & Griddle Plate Tandoor (Gas / Coal) Oven (Gas / Electrical) Deep Fat Fryer Ss Kitchen Work Tables Ss Sink With Attached Taps Refrigerators Ss Kitchen Rack Dry Storage Cabinet Cease Fire/Fire Extinguisher Dough Kneader Mixer / Grinder Exhaust & Fresh Air Fans Fly Killer Steel Stock Pot (4 Ltr Approx) Steel Stock Pot (7 Ltr Approx) Steel Stock Pot (25 Ltr Approx) Steel Sauce Pan (2 Ltr Approx) Steel Saute Pan Steel Omellete Pan Iron Wok (Indian And Chinese) Chef Knife Chef Knife(Thick Blade) Veg. Knife Turning Knife Pallet Knife Sharpning Steel Piping Bags(With 5 Nozzles) Slicer Whisk Muffins Mould (Aluminium) Tartlet Mould Pie Mould (Detachable Base) Bread Moulds(800gms) Chopping Board (White) Steel Skimmer

• Knowledge of safety signs

• Document first aid treatments and safety procedures

• Report to supervisor if any hazard is identified adhere to safety standards

19

Steel Turner Steel Laddle Steel Rice Collander Steel Strainer Caramel Custard Mould Baking Tray S S Storage Tray Rotary Cake Stand Plastic Crates Tandoor Seekhs Parat(Large) Rolling Pin (Indian) Rolling Pin (Bakery) Swifter Fancy Cutter Pie Dish Wooden Spoon Saute Spoon Pizza Cutter Bread Knife Different Types Of Knives Chopping Board Small Kitchen Equipment Like Colander, Soup Strainer Etc. Wet / Dry Grinder Pulverizer Stock Register Duster Mop Cleaning Agents Invoice Format Weighing Machine Storage Containers Microwave / Otg Cooking Hob

Grand Total Course Duration: 300 Hours, 0 Minutes

20

EMPLOYABILITY AND ENTREPRENEURIAL SKILLS

MODEL CURRICULUM

Program Name Employability and Entrepreneurship Skills

Qualification Pack

Name & Reference ID.

ID

ALL

Version No. 1.0 Version Update Date

Pre-requisites to

Training NA


• Identify personal strengths and value systems: safe

work habits, achievement motivation, time management,

anger management, stress management.

• Recall important tenets of digital literacy: fundamentals

of computer terminology, parts of a computer and a

keyboard, main applications of MS Office.

• Discuss the essentials of matters pertaining to

money: saving money, bank accounts, types of costs,

investment options, insurance products, taxes.

• Prepare for employment and self-employment:

preparing for an interview, effective resume writing, basic

workplace terminology.

• Illustrate the basics of entrepreneurship and identify

new business opportunities: effective leadership, effective

speaking, effective listening, problem solving, business

opportunities, types of entrepreneurs, entrepreneurial

process and ecosystem, resilient entrepreneurs

21

Sr. No.

Module Key Learning Outcomes Equipment

Required

1 Introduction

Theory Duration

(hh:mm)

00:30

Practical Duration (hh:mm)

00:00

• Recognize the importance of general discipline in the class room (dos and

don’ts)

• List expectations from the program

• Outline the objectives of the program

Laptop, white

board, marker,

projector

2

Personal Strengths

and Value Systems

Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

04:00

• Identify common health issues and tips

to prevent them

• Discuss critical safety habits to be

followed by employees

• Understand motivation with the help of Maslow’s Hierarchy of Needs

• List the characteristics of entrepreneurs with achievement motivation

• Discuss how to maintain a positive attitude

• Discuss the role of attitude in self-

analysis

• List your strengths and weaknesses

• Describe the importance of honesty in entrepreneurs

• List the characteristics of highly

creative and innovative people

• Discuss the benefits of time management

• List the traits of effective time managers

• Apply effective time management techniques

• Apply tips for anger management and

stress management

•

Workbook

exercises on

health standards,

Laptop, activity on

strengths and

weaknesses, white

board, marker,

projector

22

3

Digital Literacy: A Recap

Theory Duration

(hh:mm)

01:00

Practical Duration

(hh:mm)

03:00

• Identify the basic parts of a computer and keyboard

• Recall basic computer terminology

• Identify the functions of basic computer keys

• Discuss the main applications of MS Office

• Discuss the benefits of Microsoft

Outlook

• Identify the different types of e-

commerce

• Explain the benefits of e-commerce for retailers and customers

• Discuss how the Digital India campaign will help boost e-commerce in India

Laptop, white

board, marker,

projector, CPU,

Monitor, keyboard,

mouse, MS Office

software, E-Wallet

soft wares such as

PayTM, SBI buddy

etc.

Sr. No.


Required

• Describe how you will sell a product or service on an e-commerce platform

• Elaborate on the need for digital

transactions

• Identify the modes of digital transactions

• Explain the uses of digital transactions

4

Money Matters

Theory Duration

(hh:mm)

06:00

Practical Duration

(hh:mm)

02:00

• Recognize the importance and benefits

of saving money

• Discuss the main types of bank accounts

• Illustrate the process of opening a bank account

• Differentiate between fixed and

variable costs

• Describe the main types of investment options

• Identify the different types of insurance products and types of taxes

• Discuss the uses of online banking

• Describe the main types of electronic

funds transfers

Laptop, white

board, marker,

projector,

Passport, Driving

License, Voter ID

card, PAN card,

Aadhaar card,

sample KYC

document, bank

opening form (can

be downloaded

from the Internet)

23

5

Preparing for

Employment and Self-

Employment

Theory Duration

(hh:mm)

02:00

Practical Duration

(hh:mm)

04:00

• Follow the steps to prepare for an interview

• Create an effective Resume

• Identify the most frequently asked interview questions

• Discuss how to answer the most frequently asked interview questions

• Identify basic workplace terminology

Laptop, white

board, marker,

projector, sample

CVs, Mock

interviews, role

plays, role play

briefs, FAQs, quiz

on basic

workplace

technologies.

6 Entrepreneurship

Theory Duration

(hh:mm) 04:30

Practical Duration

(hh:mm)

09:00

• Discuss the concept and significance of entrepreneurship and the characteristics of an entrepreneur

• List the qualities of an effective leader

and the benefits of effective leadership

• List the traits of an effective team

• Apply techniques of effective listening

• Apply techniques of effective speaking

• Solve problems by identifying important problem solving traits

• Discuss how to identify new business opportunities within your business

• Describe the different types of

entrepreneurs

• State the characteristics of

entrepreneurs

• Recall entrepreneur success stories

Laptop, white

board, marker,

projector, SWOT

activity: pen and

paper individual

exercise, charts,

coloured pens,

Group Activity:

poster making on

entrepreurship

ecosystem.

Activity: SMART

Goal writing

24

Sr. No.


Required

• Follow the entrepreneurial process and explain the entrepreneurship

ecosystem

• Recognize the purpose of the Make in

India campaign

• Identify key schemes to promote entrepreneurs

• Define the relationship between entrepreneurship and risk appetite and entrepreneurship and resilience

• Discuss the characteristics of a resilient entrepreneur

• Identify techniques of dealing

effectively with failure

Total Duration

Theory Duration

18:00

Practical Duration

22:00

Unique Equipment Required:

Laptop, white board, marker, projector


PRACTICAL TRAINING (ON-THE-JOB TRAINING)

25

(BLOCK-II)

DURATION: 2080 Hrs

GENERAL INFORMATION

1) Name of the Trade : Trainee Chef

2) Duration of On-Job Training : 2080Hrs

3) Batch size : 10 (Recommended)

4) Examination :

a. The internal assessment will be held on completion of the block I

b. THSC exam will be conducted at the end of Apprenticeship Training

26

Block II

Curriculum

Week Topic / Module Key Learning Outcomes Equipment

Required

Week

1

Induction and Orientation of the company Theory Duration (hh:mm)

24:00


16:00

• Understand Vision, Mission/Values

of the Organisation

• Undergo Induction

• Enlist Do’s and Don’ts of the

organisation

• Understand and follow Organisation

Structure

• Undergo Intra departmental

Induction

Audi-Visual

White Board

Week

2 and

3

Kitchen Induction and orientation Theory Duration (hh:mm)

4:00


76:00

• Undergo Food Production

departmental induction in various

kitchen and sections

• Demonstrate and follow Kitchen

SOP and Terms and standard

Phrases

• Understand and enlist roles and

Responsibility of Commi 1

Week

4, 5

Hygiene and Cleanliness Theory Duration

(hh:mm)

10:00


• Keep the workplace clean

• Identify waste and ensure its

disposal

• Ensure waste bins are cleared

everyday

• Point out requirements for pest

control

• Ensure work place has fresh air

supply and sufficient lighting

27

70:00


• Ensure maintenance check of air

conditioners and other mechanical

equipment in the department

• Know safe and clean handling of

linen, laundry and work area

• Ensure adequate supply of cleaning

consumables

• Demonstrate Hand wash procedure

• Demonstrate personal hygiene

• Demonstrate dental hygiene

• Demonstrate HACCP guidelines and

processes

• Understand cross contamination

and how to prevent it

• Report on personal health issues

• Ensure procedures such as covering

the mouth and turning away from

people while coughing and sneezing

• Get appropriate vaccinations

regularly

• Undergo preventive health check up

and treat all illnesses promptly

• Legislation and good practice

relating to the purchase, storage,

• Preparation, cooking, and service of

food

• Legislation and good practice for

safe working practices in a kitchen

and for using commercial catering

equipment

• The causes of deterioration of food

• Quality indicators for fresh and preserved foods

• Work hygienically and account for sanitary regulations for food

28

storage, preparation, cooking and service (HACCP)

• Store all commodities safely and hygienically

• Ensure all work areas are cleaned based on highest standards

• The business internal HACCP concept is applied to the last detail

• Work safely and uphold accident prevention regulations

• Use all tools and equipment safely and within manufacturer’s instructions

• Promote health, safety, and environment and food hygiene within the working environment

Week

6

Safety standards and procedures and work hazards Theory Duration

(hh:mm)

04:00

Practical Duration

(hh:mm)

36:00


• Understand various hazards in work

areas and how to eliminate or

minimize them

• Analyse the causes of accident at

workplace and suggest measures to

prevent them

• Take preventive measures and

suggest methods to improve

existing safety procedures

• Demonstrate correct emergency

procedures

• Demonstrate the locations of fire

extinguishers, fire emergency etc

• Stack items in an organized way to

avoid accidents

• Handle materials, tools, chemicals

etc safely

• Ensure safe techniques while

moving furnitures and fixtures

• Understand guidelines to use

electrical equipment

29

• Ensure floors are not slippery

• Practice ergonomic lifting, bending

or moving equipment

• Demonstrate first aid

• Know the use of personal protective

equipment and safety gear

• Knowledge of safety signs

• Document first aid treatments and

safety procedures

• Report to supervisor if any hazard is

identified adhere to safety

standards

Week

7, 8,

9, 10

Maintain kitchen Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

150:00


• Wash the floor and walls as per company’s SOP

• Wash worktables, meat blocks, food preparation and cooking area as per company’s SOP

• Collect dirt and debris in a dustpan

• Empty out the dustpan in the garbage

• Mop the surfaces as per company’s SOP

• Squeeze out the mop into a bucket

• Sort bottles and break / discard disposable ones as per company’s work instructions

• Clean bins, cupboards and other storage places

• Wipe down kitchen surfaces using proper sanitizers

• Collect all the towels used for handling kitchen equipment and utensils during the cooking

• Launder all kitchen linens daily as per company’s SOP

• Ensure that the food preparation

areas are clean and hygienic

30

• Dust / clean kitchen equipment like mixer, juicer, meat slicer, sink, stoves, fridge, etc.

• Wash tools and equipment as per company’s sop e.g. Weights, grinder

• Clean refrigerators, stoves and burners

• Defrost freezers as per operating manuals

• Get utensils, trays and other food

service and cooking wares washed

by the dishwasher

• Check that all the electrical points are in working condition

• Check that all the water pipes, taps are in good condition

• Check that all the electrical fitments like fan, exhaust fan etc are in working condition

• Inform chef if any repair of electrical and plumbing instalments is required

• Inform about any repair of

infrastructure is required e.g.

Replacement of broken tile

Week

11,

12, 13

Ingredients and Menu Knowledge Theory Duration

(hh:mm)

10:00

Practical Duration (hh:mm

(hh:mm)

110:00


• Market prices for ingredients and

the correlation between price and

quality

• The nature and types of ingredients

used in cookery

• Product seasonal availability and

value

• The correlation between product

quality, menu sophistication, and

gastronomic level

• The nutritional properties of

ingredients

• The physical nutritional impact of

cooking methods

31

• Import regulations and restrictions

that apply to some ingredients

• Types and styles of menu

• Balance in menu compilation

• Issues surrounding sustainability

and ethics when sourcing

ingredients

• The impact of culture, religion,

allergies, intolerances, and tradition

on diet and cooking

• Compose menus for a variety of

situations and occasions

• Produce accurate in menu

preparation and account for

obligatory declarations such as

dietary and allergy information

• Compile menus for a variety of

occasions and settings

Week

14,

15, 16 Arranging for food resources Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

110:00


• Estimate the requirements of

variety of resources for kitchen

operations with the assistance of

kitchen helpers

• Estimate the quantity of various

resources required for smooth

kitchen operations

• Provide the specifications for

kitchen provisions, supplies and

daily perishable consumables from

suppliers

• Receive the delivery of kitchen

provisions, supplies and daily

perishable consumables from

suppliers

• Check that received food items,

supplies and materials are

32

undamaged and then tally them

with the order placed

• Instruct kitchen helper to unload

the supplies and sort them for

proper storage

Week

17,

18,

19, 20

Pre Prep Kitchen/Section Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

150:00


• The structure of a carcass and a

poultry or game bird and the uses

for all cuts of meat, poultry, or

game

• Methods of butchering and

preparing meat for cooking

• The range of meats, game, and

poultry and their best uses

• Cuts of meat, poultry, and game

commonly used in cookery

• The range of fish and shellfish

available and their suitable uses

• Cuts of fish used in cookery

• Methods of preparing fish and

shellfish for cooking

• The range of fruits, salad

ingredients, and vegetables used in

cookery and their methods of

preparation for cookery or use

• Accepted vegetable cuts and their

uses

• The methods of making stocks and

their uses

• The equipment and tools used in

butchery, fishmongery, and the

preparation of ingredients

• The safe use and care of tools,

especially knives

• Calculate, measure and weigh

correct amounts of products

33

• Apply excellent knife skills and

common cutting techniques

• Debone meat, poultry, and game

cuts and prepare for further

processing

• Trim and tie meats, poultry, and

game

• Assist to prepare, portion, and fillet

kitchen meat cuts

• Assist to prepare whole fish for

further processing, scale, remove

entrails, fillet

• Assist to prepare accepted portions

of fish for further processing and

cooking

• Assist to prepare stocks, sauces,

marinades, accompaniments, and

dressings

• Assist to conclude and assemble the

mis-en-place for the menu in its

entirety

• Utilize unused mise-en-place for

other applications

• Assist to make preparations for the

production of pastry, bakery

products, and desserts

• Assist to produce a variety of pasta

Week

21,

22,

23,

24,

25, 26

Cooking vegetarian and non-vegetarian food items At Pantry Station Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

• Assist to prepare hot and cold sandwiches

• Assist to produce basic hot sauces

• Assist to produce cold starters and salads

• Assist to produce various soups

34

150:00


Week

27,

28,

29, 30

Cooking vegetarian and non-vegetarian food items In Indian Kitchen Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

150:00


• Perform as per the SOP at Indian

Pre Prep

• Perform as per the SOP at Gravy

Station

• Perform as per the SOP at

Rice/Biryani and Indian Breads

• Perform as per the SOP at Tandoor

• Perform as per the SOP at Barbeque

• Perform as per the SOP at Hot

Range

• Perform as per the SOP at Indian

Pantry

• Perform as per the SOP for Ala-

carte and or Buffet Orders

• Assist to prepare Garnishes and

extensions to basic dishes

• Assist to prepare Indian Sweets

• Select the appropriate cooking

equipment for the cooking method

• Apply the correct cooking method

for each ingredient and each dish

• Apply a full range of cookery

methods

• Account for the cooking times

• Combine and apply various cooking

methods simultaneously

• Align preparation methods with a

gastronomic level

35

• Follow recipes, adapting them as

necessary, and calculate ingredients

based on covers required

• Combine ingredients to achieve the

required result

• Assist to prepare and cook complex

dishes combining ingredients to

produce interesting and innovative

dishes

• Assist to prepare regional, national,

and international dishes using

recipes

• Assist to prepare and cook dishes

for a range of meals including

breakfast, lunch, afternoon tea,

high tea, and dinner

• Apply modern technology and

methodology in food production

Week,

31,

32,

33,

34,

35, 36

Cooking vegetarian and non-vegetarian food items In South East Asian Kitchen Theory Duration

(hh:mm)

20:00

Practical Duration

(hh:mm)

220:00


• Perform asper the SOP at Pre Prep

and sauces station

• Perform asper the SOP at Hot range

for Chinese, Thai, Indonesian,

Malaysian, Japanese



• Assist to prepare South East Asian

Deserts




methods




36





required result




dishes



recipes







Week

37,

38,

39, 40

Cooking vegetarian and non-vegetarian food items In Italian Kitchen Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

150:00


• Perform as per the SOP at Pre Prep

Station

• Perform as per the SOP at Anti

Pasta and Sauces

• Perform as per the SOP at Pasta

Station

• Perform as per the SOP at Pizza

Preparation



• Assist to prepare Italian Deserts




methods

37








required result




dishes



recipes







Week

41,

42,

43, 44

Cooking vegetarian and non-vegetarian food items In Mediterranean Kitchen Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

150:00


• Perform as per the SOP at Pre Prep

station

• Perform as per the SOP at Sauces

and Grills

• Perform asper the SOP at Hot range

for Mediterranean Cuisine



• Assist to prepare Mediterranean

Deserts




methods

38



• Align preparation methods with a

gastronomic level





required result




dishes



recipes







Week

45,

46,

47, 48

Cooking vegetarian and non-vegetarian food items In Bakery and Confectionary Theory Duration

(hh:mm)

10:00

Practical Duration

(hh:mm)

110:00


• Assist to produce Various Varieties

of Breads

• Assist to produce Various kinds of

Tarts and Soufflés

• Assist to produce Chocolate

Desserts

• Assist to produce Cookies and Tea

time bakes

39

THC/N3006

Week

49

Interacting with superiors and colleagues Theory Duration

(hh:mm)

5:00

Practical Duration

(hh:mm)

35:00


• Receive job order and instructions from reporting superior

• Escalate unresolved problems or complaints to relevant superior

• Understand work output requirements, targets, performance indicators and incentives

• Deliver quality work and report anticipated delays with reason

• Communicate maintenance and repair schedule to superior

• Receive feedback on work standards

• Document the completed work

• Show trust, support and respect to all colleagues and assist them with information and knowledge

• Try to achieve smooth overflow

• Identify the potential and existing conflicts with colleagues and resolve them

• Seek assistance from colleagues when required

• Pass on essential information to colleagues in a timely manner

• Behave responsibly and use polite language with colleagues

• Interact with colleagues from different functions to understand their nature of work

• To understand teamwork, multi tasking, co-operation, co-ordination and collaboration

• Lookout for any errors and help colleagues to rectify them

Week

50 Achieving customer satisfaction through customer-centric service Theory Duration

• Ensure fair and honest treatments to customers

• Enhance company’s brand value

• Read customer expectations and ensure they are met

• Readily accept and implement new ideas to improve customer satisfaction

40

(hh:mm)

05:00

Practical Duration

(hh:mm)

35:00


• Communicate customer feedback to superior

• Offer promotions to improve product satisfaction

• Consult with senior on unscheduled customer requests

Week

51

Services and facilities specific to age / gender / special needs Theory Duration

(hh:mm)

05:00

Practical Duration

(hh:mm)

35:00


• Make sure new initiatives of Hotel are not leaked out specially key/signature menus and dishes

• Report IPR violations

• Read copyright clause

• Protect infringement upon customer’s interests

• Know which aspect of customer information can be used

• Report any infringement

Week

52

Report Creation

and Log book

completion

Theory Duration

(hh:mm)

03:00

Practical

Duration

(hh:mm)

37:00

• Create a report on the Key Learnings and complete the logbook by getting the relevant supervisors to sign the same

41

Total Duration

2080 Hrs

Theory Duration

180:00

Practical

Duration

1900:00

• Unique Equipment Required:

• LPG Cylinders (Gas Bank)

• Work station:

• Two Gas Burners & Griddle Plate

• Tandoor (Gas / Coal)

• Oven (Gas / Electrical)

• Deep Fat Fryer

• SS Kitchen work tables

• SS Sink with attached Taps

• Refrigerators

• SS Kitchen Rack

• Dry Storage Cabinet

• Cease Fire/Fire Extinguisher

• Dough Kneader

• Mixer / Grinder

• Exhaust & Fresh air fans

• Fly killer

• Steel stock pot (4 ltrapprox)



• Steel sauce pan (2 ltrapprox)

• Steel saute pan

• Steel omellete pan

• Iron wok (indian and chinese)

• Chef knife

• Chef knife(thick blade)

• Veg. Knife

• Turning knife

• Pallet knife

• Sharpning steel

• Piping bags(with 5 nozzles)

• Slicer

• Whisk

• Muffins mould (aluminium)

• Tartlet mould

• Pie mould (detachable base)

• Bread moulds(800gms)

• Chopping board (white)

• Steel skimmer

• Steel turner

• Steel laddle

• Steel rice collander

• Steel strainer

42

• Caramel custard mould

• Baking tray

• S s storage tray

• Rotary cake stand

• Plastic crates

• Tandoor seekhs

• Parat(large)

• Rolling pin (indian)

• Rolling pin (bakery)

• Swifter

• Fancy cutter

• Pie dish

• Wooden spoon

• Saute spoon

• Pizza cutter

• Bread knife

• Different types of knives

• Chopping board

• Small kitchen equipment like colander, soup strainer etc.

• Wet / dry grinder

• Pulverizer

• Stock register

• Duster

• Mop

• Cleaning agents

• Invoice format

• Weighing machine

• Storage containers

• Microwave / otg

• Cooking hob

• Modern equipments such as induction hobs etc

43

ASSESSMENT CRITERIA

Performance Criteria Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

THC/N2706

Receive,

store and

track raw

materials in

the kitchen

PC1. receive all the provisions, supplies

and daily consumables sent by supplier(s) as

per company’s SOP

50

4.0 1.0 3.0

PC2. check all the incoming stock against

the invoice and bills

4.0 1.0 3.0

PC3. sort provisions, supplies and daily

consumables for proper storing

4.5 1.0 3.5

PC4. distribute supplies and daily

consumables to the kitchen staff as per the

instructions of the Commi / Range /

Multicuisine chef

4.5 1.0 3.5

PC5. re-fill kitchen condiment bottles

and shakers

4.5 1.0 3.5

PC6. store non-distributed provisions,

supplies and daily consumables in cupboards,

refrigerators etc. as per company’s work

instructions

4.5 1.0 3.5

PC7. store all the leftovers, prepared or

partially prepared food as per instructions

4.5 1.0 3.5

PC8. store semi-cooked food in

containers / in the fridge or freezer

4.5 1.0 3.5

Job Role : Trainee Chef Qualification Pack : THC/Q2702 Sector Skill Council : Tourism and Hospitality

1. Criteria for assessment for each Qualification Pack will be created by the Sector Skill Council. Each Performance Criteria (PC) will be assigned marks proportional to its importance in NOS. SSC will also lay down proportion of marks for each PC.

2. Each NOS will assessed both for theoretical knowledge and practical which is being proportionately demonstrated in the table below.

3. The assessment for the theory part will be based on knowledge bank of questions created by the SSC.

4. To pass the Qualification Pack, every trainee should score a minimum aggregate of 50%.

44

PC9. ensure that food is stored in the

appropriate conditions

4.5 1.0 3.5

PC10. keep track of the quantities of

supplies used on day

4.5 1.0 3.5

PC11. keep track of the fuel

consumptions and report to Commi / Range /

Multicuisine chef to decide about re

4.5 1.0 3.5

PC12. inform Commi / Range /

Multicuisine chef about re-ordering of

materials

4.5 1.0 3.5

POINTS 50 12 38

TOTAL POINTS 50


Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

THC/N2707

Assist in

food

preparation

and cooking

PC1. retrieve food items from the

storage area, fridge or freezer

50

4.5 1.0 3.5

PC2. prepare items for meal

preparation like washing, peeling, chopping

and/or cutting vegetables and fruits,

butchering meat, cleaning seafood etc.

6.5 1.5 5.0

PC3. weigh or measure ingredients 3.0 0.5 2.5

PC4. do the basic preparatory work like

mixing etc. for making salads and desserts

6.0 1.0 5.0

PC5. grind spices for usages 6.0 1.0 5.0

PC6. collect all the required items /

ingredients at cooking area

5.0 1.5 3.5

PC7. prepare foods in accordance with

the Commi / Range / Multi cuisine chef’s

instructions

5.5 0.5 5.0

PC8. cook food and prepare snacks in

such a way that a minimum of nutrients are

lost

3.5 1.0 2.5

PC9. ensure that foods colour, taste and

appearance is as per Commi / Range / Multi

cuisine chef’s approval

3.0 0.5 2.5

45

PC10. ensure that food is cooked as per

the quantities required to serve the guests

3.5 0.5 3.0

PC11. minimize spoilages of food items

and fuel while cooking food

3.5 1.0 2.5

POINTS 50 10.0 40.0

TOTAL POINTS 50


Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

THC/N2708

Maintain the

kitchen

PC1. wash the floor and walls as per

company’s SOP

50

2.0 0.5 1.5

PC2. wash worktables, meat blocks,

food preparation and cooking area as per

company’s SOP

2.0 0.5 1.5

PC3. collect dirt and debris in a dustpan 2.0 0.5 1.5

PC4. empty out the dustpan in the

garbage

2.0 0.5 1.5

PC5. mop the surfaces as per

company’s SOP

2.0 0.5 1.5

PC6. squeeze out the mop into a bucket 2.0 0.5 1.5

PC7. sort bottles and break / discard

disposable ones as per company’s work

instructions

2.0 0.5 1.5

PC8. clean bins, cupboards and other

storage places

2.0 0.5 1.5

PC9. wipe down kitchen surfaces using

proper sanitizers

2.0 0.5 1.5

PC10. collect all the towels used for

handling kitchen equipments and utensils

during the cooking

2.0 0.5 1.5

PC11. launder all kitchen linens daily as

per company’s SOP

2.0 0.5 1.5

PC12. ensure that the food preparation

areas are clean and hygienic

4.5 1.0 3.5

46


Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

PC13. dust / clean kitchen equipment like

mixer, juicer, meat slicer, sink, stoves, fridge

etc

4.0 1.0 3.0

PC14. wash tools and equipments as per

company’s SOP e.g. weights, grinder

3.5 1.0 2.5

PC15. clean refrigerators, stoves and

burners

3.5 1.0 2.5

PC16. defrost freezers as per operating

manuals

3.5 1.0 2.5

PC17. get utensils, trays and other food

service and cooking wares washed by the

dishwasher

1.0 0.5 0.5

PC18. check that all the electrical points

are in working condition

2.0 0.5 1.5

PC19. check that all the water pipes, taps

are in good condition

2.0 0.5 1.5

PC20. check that all the electrical

fitments like fan, exhaust fan etc are in

working condition

2.0 0.5 1.5

PC21. inform chef if any repair of

electrical and plumbing instalments is

required

1.0 0.5 0.5

PC22. inform about any repair of

infrastructure is required e.g. replacement of

broken tile

1.0 0.5 0.5

POINTS 50 13.5 36.5

TOTAL POINTS 50

Performance Criteria

Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

THC/N9901

Communicat

PC1. receive job order and instructions

from reporting superior 50 1.0 0.5 0.5

47


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

e with

customer

and

colleagues

PC2. understand the work output

requirements, targets, performance

indicators and incentives

0.5 0.5 0.0

PC3. deliver quality work on time and

report any anticipated reasons for delays 0.5 0.5 0.0

PC4. escalate unresolved problems or

complaints to the relevant senior 1.0 0.5 0.5

PC5. communicate maintenance and

repair schedule proactively to the superior 0.5 0.5 0.0

PC6. receive feedback on work standards 1.0 0.5 0.5

PC7. document the completed work

schedule and handover to the superior 1.0 0.5 0.5

PC8. exhibit trust, support and respect to

all the colleagues in the workplace 1.5 0.5 1.0

PC9. aim to achieve smooth workflow 1.5 0.5 1.0

PC10. help and assist colleagues with

information and knowledge 1.0 0.5 0.5

PC11. seek assistance from the colleagues

when required 1.0 0.5 0.5

PC12. identify the potential and existing

conflicts with the colleagues and resolve 1.5 0.5 1.0

PC13. pass on essential information to

other colleagues on timely basis 1.5 0.5 1.0

PC14. maintain the etiquette, use polite

language, demonstrate responsible and

disciplined behaviours to the colleagues

1.5 0.5 1.0

PC15. interact with colleagues from

different functions clearly and effectively on

all aspects to carry out the work among the

team and understand the nature of their

work

1.5 0.5 1.0

PC16. put team over individual goals and

multi task or share work where necessary

supporting the colleagues

1.5 0.5 1.0

48


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

PC17. highlight any errors of colleagues,

help to rectify and ensure quality output 1.5 0.5 1.0

PC18. work with cooperation, coordination,

communication and collaboration, with

shared goals and supporting each other’s

performance

1.0 0.5 0.5

PC19. ask more questions to the customers

and identify their needs 1.0 0.5 0.5

PC20. possess strong knowledge on the

product, services and market 0.5 0.5 0.0

PC21. brief the customers clearly 0.5 0.5 0.0

PC22. communicate with the customers in a

polite, professional and friendly manner 1.5 0.5 1.0

PC23. build effective but impersonal

relationship with the customers 1.5 0.5 1.0

PC24. ensure the appropriate language and

tone are used to the customers 1.5 0.5 1.0

PC25. listen actively in a two way

communication 1.5 0.5 1.0

PC26. be sensitive to the gender, cultural

and social differences such as modes of

greeting, formality, etc.

1.5 0.5 1.0

PC27. understand the customer

expectations correctly and provide the

appropriate products and services

1.5 0.5 1.0

PC28. understand the customer

dissatisfaction and address to their

complaints effectively

2.0 0.5 1.5

PC29. maintain a positive, sensible and

cooperative manner all time 1.5 0.5 1.0

PC30. ensure to maintain a proper body

language, dress code, gestures and

etiquettes towards the customers

2.0 0.5 1.5

49


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

PC31. avoid interrupting the customers

while they talk 1.0 0.5 0.5

PC32. ensure to avoid negative questions

and statements to the customers 1.0 0.5 0.5

PC33. inform the customers on any issues

or problems before hand and also on the

developments involving them

2.0 0.5 1.5

PC34. ensure to respond back to the

customer immediately for their voice

messages, e-mails, etc.

2.0 0.5 1.5

PC35. develop good rapport with the

customers and promote suitable products

and services

2.0 0.5 1.5

PC36. seek feedback from the customers on

their understanding to what was discussed 2.0 0.5 1.5

PC37. explain the terms and conditions

clearly 3.0 0.5 2.5

POINTS 50 18.5 31.5

TOTAL POINTS 50


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

THC/N9902

Maintain

customer-

centric

service

orientation

PC1. keep in mind the profiles of expected

customers

50

2.5 0.5 2.0

PC2. understand the target customers and

their needs as defined by the company 1.5 0.5 1.0

PC3. organize regular customer events and

feedback session frequently 2.5 0.5 2.0

PC4. build a good rapport with the customers

including the ones who complain 2.5 0.5 2.0

PC5. have frequent discussions with regular

customers on general likes and dislikes in the 2.5 0.5 2.0

50


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

market, latest trends, customer expectations,

etc.

PC6. receive regular feedbacks from the

clients on current service, complaints, and

improvements to be made, etc.

2.5 0.5 2.0

PC7. compulsively seek customer rating of

service to help develop a set of regularly

improved procedures

2.5 0.5 2.0

PC8. ingrain customer oriented behaviour in

service at all level 2.5 0.5 2.0

PC9. aim to gain their long lasting loyalty and

satisfaction 2.5 0.5 2.0

PC10. engage with customers without

intruding on privacy 2.0 0.0 2.0

PC11. ensure clarity, honesty and

transparency with the customers 2.5 0.5 2.0

PC12. treat the customers fairly and with

due respect 2.5 0.5 2.0

PC13. focus on executing company’s

marketing strategies and product

development

2.5 0.5 2.0

PC14. focus on enhancing brand value of

company through customer satisfaction 2.5 0.5 2.0

PC15. ensure that customer expectations are

met 2.5 0.5 2.0

PC16. learn to read customers’ needs and

wants 2.5 0.5 2.0

PC17. willingly accept and Implement new

and innovative products and services that

help improve customer satisfaction

2.5 0.5 2.0

PC18. communicate feedback of customer to

senior, especially, the negative feedback 2.5 0.5 2.0

PC19. maintain close contact with the

customers and focus groups 2.0 0.5 1.5

51


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

PC20. offer promotions to improve product

satisfaction level to the customers

periodically

2.0 0.5 1.5

PC21. weigh the cost of fulfilling

unscheduled customer requests, consult with

senior and advise the customer on

alternatives

2.5 0.5 2.0

POINTS 50 10 40

TOTAL POINTS 50


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

THC/N9903

Maintain

standard of

etiquette

and

hospitable

conduct

PC1. greet the customers with a handshake or

appropriate gesture based on the type of

customer on their arrival

50

0.5 0.0 0.5

PC2. welcome the customers with a smile 0.5 0.0 0.5

PC3. ensure to maintain eye contact 0.5 0.0 0.5

PC4. address the customers in a respectable

manner 1.0 0.5 0.5

PC5. do not eat or chew while talking 0.5 0.0 0.5

PC6. use their names as many times as

possible during the conversation 0.5 0.0 0.5

PC7. ensure not to be too loud while talking 0.5 0.0 0.5

PC8. maintain fair and high standards of

practice 2.5 1.0 1.5

PC9. ensure to offer transparent prices 2.0 0.5 1.5

PC10. maintain proper books of accounts for

payment due and received 2.0 0.5 1.5

PC11. answer the telephone quickly and

respond back to mails faster 2.0 0.5 1.5

52


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

PC12. ensure not to argue with the customer 2.0 0.5 1.5

PC13. listen attentively and answer back

politely 2.0 0.5 1.5

PC14. maintain personal integrity and ethical

behaviour 2.5 1.0 1.5

PC15. dress professionally 2.0 0.5 1.5

PC16. deliver positive attitude to work 2.0 0.5 1.5

PC17. maintain well groomed personality 2.0 0.5 1.5

PC18. achieve punctuality and body

language 2.0 0.5 1.5

PC19. maintain the social and telephonic

etiquette 2.0 0.5 1.5

PC20. provide small gifts as token of

appreciation and thanks giving to the

customer

2.0 0.5 1.5

PC21. use appropriate tone, pitch and

language to convey politeness, assertiveness,

care and professionalism

2.0 0.5 1.5

PC22. demonstrate responsible and

disciplined behaviours at the workplace 2.0 0.5 1.5

PC23. escalate grievances and problems to

appropriate authority as per procedure to

resolve them and avoid conflict

2.0 0.5 1.5

PC24. use appropriate titles and terms of

respect to the customers 2.0 0.5 1.5

PC25. use polite language 1.0 0.5 0.5

PC26. maintain professionalism and

procedures to handle customer grievances

and complaints

1.5 0.5 1.0

PC27. offer friendly, courteous and

hospitable service and assistance to the

customer upholding levels and responsibility

1.0 0.5 0.5

53


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practic

al

PC28. provide assistance to the customers

maintaining positive sincere attitude and

etiquette

1.0 0.5 0.5

PC29. provide special attention to the

customer at all time 1.5 0.5 1.0

PC30. achieve 100% customer satisfaction

on a scale of standard 1.5 0.5 1.0

PC31. gain customer loyalty 1.5 0.5 1.0

PC32. enhance brand value of company 2.0 0.5 1.5

POINTS 50 14 36

TOTAL POINTS 50


Total

Mark

s

(500)

Out

of

Theo

ry

Skills

Practical

THC/N9904

Follow

gender and

age

sensitive

service

practices

PC1. educate the tourists, employers and the

colleagues at workplace on women rights and

the respect that is to be given to them

50

1.5 1.5 0.0

PC2. inform about company’s policies to

prevent women from sexual harassments,

both physical and verbal, and objectifications

by other customers and staff

1.5 1.5 0.0

PC3. list all the facilities available with

respect to transportation facilities, night trips

and safeguards, reporting abuse, maternity

related and other grievance

1.0 1.0 0.0

PC4. inform about methods adopted to

ensure safety and personal and baggage

security of women, e.g., CCTV cameras,

security guards, women’s helpline

2.0 0.5 1.5

PC5. provide the necessary comfort to the

female traveller customers such as secure and 2.0 0.5 1.5

54


Total

Mark

s

(500)

Out

of

Theo

ry

Skills

Practical

safe environment, chain locks/latches, smoke

detector, comfortable accommodation, etc.

PC6. Maintain compliant etiquette while

dealing with women customers such as asking

permission before entering room and for

cleaning, avoiding touch contact, using

abusive language or gesture, etc.

2.0 0.5 1.5

PC7. ensure that the customer feels safe at

all times without being over threatened by

the security procedures and related

environment

2.0 0.5 1.5

PC8. ensure that in the event of terrorist

attacks customers are calmly handled, led to

safer places and instructed properly in order

to achieve zero casualties

2.0 0.5 1.5

PC9. ensure the quality of facilities and

services offered cater to the needs of every

individual, be it man, woman, child,

particularly the very young and the aged

2.0 0.5 1.5

PC10. be aware of the customer unique

needs and wants of each category of

customer, e.g., for an infant, for a young

woman, for an old person, others

3.0 0.5 2.5

PC11. coordinate with team to meet these

unique needs, also keeping in mind their

diverse cultural backgrounds

3.0 0.5 2.5

PC12. provide entertainment programs and

events suited for the children tourists 2.0 0.5 1.5

PC13. educate parents and attendants of

senior citizens on basic safeguards and

procedures for them in case of emergencies

2.0 0.5 1.5

PC14. arrange for transport and equipment

as required by senior citizens 2.0 0.5 1.5

PC15. ensure availability of medical facilities

and doctor 2.0 0.5 1.5

55


Total

Mark

s

(500)

Out

of

Theo

ry

Skills

Practical

PC16. treat women equally across both the

horizontal as well as vertical segregation of

roles in the workplace

2.0 0.5 1.5

PC17. ensure a fair and equal pay to the

women as men, more of formal training,

advancement opportunities, better benefits,

etc.

2.0 0.5 1.5

PC18. involve women in the decision making

processes and management professions 2.0 0.5 1.5

PC19. avoid specific discrimination and give

women their due respect 2.0 0.5 1.5

PC20. motivate the women in the work place

towards utilizing their skills 2.0 0.5 1.5

PC21. educate the tourists, employers and

the colleagues at workplace on women rights

and the respect that is to be given to them

2.0 0.5 1.5

PC22. establish policies to protect the

women from sexual harassments, both

physical and verbal, and objectifications by

customers and colleagues

2.0 0.5 1.5

PC23. frame women friendly work practices

such as flexible working hours, maternity

leave, transportation facilities, night shift

concessions, women grievance cell.

2.0 0.5 1.5

PC24. ensure the safety and security of

women in the workplace, particularly when

their nature of job is to deal with night shifts,

attend guest rooms, back end work, etc.

2.0 0.5 1.5

PC25. ensure safety and security of women

at all levels 2.0 0.5 1.5

POINTS 50 15 35

TOTAL POINTS 50

56


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practical

THC/N9905

Maintain

IPR of

organisatio

n and

customers

PC1. prevent leak of new plans and designs to

competitors by reporting on time

50

7.5 3.5 4.0

PC2. be aware of any of company’s product,

service or design patents 7.0 7.0 0

PC3. report IPR violations observed in the

market, to supervisor or company head 7.5 3.5 4.0

PC4. read copyright clause of the material

published on the internet and any other

printed material

7.0 3.0 4.0

PC5. protect infringement upon customer’s

business or design plans 7.0 3.5 3.5

PC6. consult supervisor or senior

management when in doubt about using

information available from customer

7.0 3.5 3.5

PC7. report any infringement observed by

anyone in the company 7.0 3.5 3.5

POINTS 50 27.5 22.5

TOTAL POINTS 50


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practical

THC/N990

6

Maintain

health

and

hygiene

PC1. keep the workplace regularly clean and

cleared-off of food waste or other litter

50

1.5 0.5 1.0

PC2. ensure that waste is disposed-off as per

prescribed standards or in trash cans

earmarked for waste disposal

1.5 0.5 1.0

PC3. ensure that the trash cans or waste

collection points are cleared everyday 1.5 0.5 1.0

PC4. arrange for regular pest control activities

at the workplace 1.5 0.5 1.0

57


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practical

PC5. to maintain records for cleanliness and

maintenance schedule 1.5 0.5 1.0

PC6. ensure the workplace is well ventilated

with fresh air supply 1.5 0.5 1.0

PC7. check the air conditioner and other

mechanical systems on a regular basis and

maintain them well

1.5 0.5 1.0

PC8. ensure the workplace is provided with

sufficient lighting 1.5 0.5 1.0

PC9. ensure clean work environment where

food is stored, prepared, displayed and served 1.5 0.5 1.0

PC10. ensure safe and clean handling and

disposal of linen and laundry, storage area,

accommodation, public areas, storage areas,

garbage areas, etc.

1.5 0.5 1.0

PC11. identify and report poor organizational

practices with respect to hygiene, food

handling, cleaning

1.5 0.5 1.0

PC12. ensure adequate supply of cleaning

consumables such as equipment, materials,

chemicals, liquids

1.5 0.5 1.0

PC13. ensure to clean the store areas with

appropriate materials and procedures 1.5 0.5 1.0

PC14. identify the different types of wastes,

e.g., liquid, solid, food, non-food, and the ways

of handling them for disposal

1.5 0.5 1.0

PC15. wash hands on a regular basis 2.0 0.5 1.5

PC16. ensure to wash hands using suggested

material such as soap 1.5 0.5 1.0

PC17. wash the cups 1.5 0.5 1.0

PC18. ensure to maintain personal hygiene of

daily bath 1.5 0.5 1.0

PC19. ensure to maintain dental hygiene in

terms of brushing teeth every day 1.5 0.5 1.0

58


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practical

PC20. ensure no cross contaminations of items

such as linen 1.5 0.5 1.0

PC21. report on personal health issues related

to injury, food, air and infectious diseases 1.5 0.5 1.0

PC22. ensure not to go for work if unwell, to

avoid the risk of being spread to other people 1.5 0.5 1.0

PC23. use a tissue, cover the mouth and turn

away from people while sneezing or coughing 2.0 0.5 1.5

PC24. wash hands on using these tissues after

coughing and sneezing and after using the

wastes

2.0 0.5 1.5

PC25. ensure to use single use tissue and

dispose these tissues immediately 2.0 0.5 1.5

PC26. coordinate for the provision of

adequate clean drinking water 2.0 0.5 1.5

PC27. ensure to get appropriate vaccines

regularly 2.0 0.5 1.5

PC28. avoid serving adulterated or

contaminated food 2.0 0.5 1.5

PC29. undergo preventive health check-ups at

regular intervals 2.0 0.5 1.5

PC30. take prompt treatment from the doctor

in case of illness 1.5 0.5 1.0

PC31. have a general sense of hygiene and

appreciation for cleanliness for the benefit of

self and the customers or local community

1.0 0.5 0.5

POINTS 50 15.5 34.5

TOTAL POINTS 50

59


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practical

THC/N990

7Maintain

safety at

workplace

PC1. assess the various work hazards

50

1.0 1.0 0.0

PC2. take necessary steps to eliminate or

minimize them 1.5 0.5 1.0

PC3. suggest methods to improve the existing

safety procedures at the workplace 1.5 0.5 1.0

PC4. analyse the causes of accidents at the

workplace 1.5 0.5 1.0

PC5. suggest measures to prevent such

accidents from taking place 1.5 0.5 1.0

PC6. take preventive measures to avoid risk of

burns and other injury due to contact with hot

surfaces such as stoves, gas, fire, hot liquids,

hot foods, hot oil, etc.

1.5 0.5 1.0

PC7. be aware of the locations of fire

extinguishers, emergency exits, etc. 1.5 0.5 1.0

PC8. practice correct emergency procedures 1.5 0.5 1.0

PC9. check and review the storage areas

frequently 1.5 0.5 1.0

PC10. stack items in an organized way and use

safe lifting techniques to reduce risk of injuries

from handling procedures at the storage areas

1.5 0.0 1.5

PC11. ensure to be safe while using handling

materials, tools, acids, chemicals, detergents,

etc.

1.5 0.5 1.0

PC12. store these chemicals and acids in a

well-ventilated and locked areas with warning

signs not to touch

1.5 0.5 1.0

PC13. ensure safe techniques while moving

furniture and fixtures 1.5 0.5 1.0

PC14. ensure to reduce risk of injury from use

of mixers, slicers, grinders, heaters, fridge,

ironer and other electrical tools

1.5 0.5 1.0

PC15. read the manufacturers manual

carefully before use of any equipment 1.5 0.5 1.0

60


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practical

PC16. unplug the electrical equipment before

performing housekeeping, cleaning and

maintenance to avoid injuries

2.0 0.5 1.5

PC17. keep the floors free from water and

grease to avoid slippery surface 2.0 0.5 1.5

PC18. ensure to use non slip liquids and waxes

to polish and treat floors 1.5 0.5 1.0

PC19. use rubber mats to the places where

floors are constantly wet 2.0 0.5 1.5

PC20. ensure safety from injuries of cuts to

loss of fingers, while handling sharp tools such

as knives, needles, etc.

2.0 0.5 1.5

PC21. use flat surfaces, secure holding and

protective wear while using such sharp tools 2.0 0.5 1.5

PC22. use health and safety practices for

storing, cleaning, and maintaining tools,

equipment, and supplies

2.0 0.5 1.5

PC23. practice personal safety when lifting,

bending, or moving equipment and supplies 2.0 0.5 1.5

PC24. ensure the workers have access to first

aid kit when needed 1.0 0.0 1.0

PC25. ensure all equipment and tools are

stored and maintained properly and safe to use 1.5 0.5 1.0

PC26. ensure to use personal protective

equipment and safe wear like gloves, mask,

headwear, footwear, glasses, goggles, etc. for

specific tasks and work conditions where

required

1.5 0.5 1.0

PC27. Ensure to display safety signs at places

where necessary for people to be cautious 1.0 0.0 1.0

PC28. take all electrical precautions like

insulated clothing, adequate equipment

insulation, dry work area, switch off the power

supply when not required, etc.

1.5 0.5 1.0

61


Total

Mark

s

(500)

Out

of

Theor

y

Skills

Practical

PC29. ensure availability of general health and

safety equipment such as fire extinguishers,

first aid equipment, safety equipment, clothing,

safety installations like fire exits, exhaust fans,

etc. are available

1.5 0.5 1.0

PC30. document all the first aid treatments,

inspections, etc. conducted to keep track of the

safety measures undertaken

1.5 0.5 1.0

PC31. comply with the established safety

procedures of the workplace 1.0 0.5 0.5

PC32. report to the supervisor on any

problems and hazards identified 0.5 0.0 0.5

PC33. ensure zero accident at workplace 0.5 0.0 0.5

PC34. adhere to safety standards and ensure

no material damage 1.0 0.5 0.5

POINTS 50 15 35

TOTAL POINTS 50

GRAND TOTAL 500 151 349

62

EQUIPMENT LIST

Trainee Chef: THC/Q2702

QPCode

Name of the QP NSQF Level

Equipment Name

Minimum

number of

Equipment

required (per

batch of 20

trainees)

Unit Type Is this a mandato

ry Equipment to be

available at the

Training Center

(Yes/No)

Dimension/Specification/Description of the Equipment/ ANY OTHER REMARK

THC/Q2702

Trainee Chef 3 LPG Cylinders

6 units Yes Min 6 gas Cylinder or LPG/CNG Line

THC/Q2702

Trainee Chef 3 Work Station

10 units Yes Industrial grade : Two Gas Burners & Griddle Plate

THC/Q2702

Trainee Chef 3 Tandoor 1 units Yes Clay or Stainless Steel

THC/Q2702

Trainee Chef 3 Oven 2 units Yes Gas / Electrical

THC/Q2702

Trainee Chef 3 Deep Fat Fryer

2 units Yes Electrical

THC/Q2702

Trainee Chef 3 Kitchen Work Tables

5 units Yes Stainless Steel = 220cms X80 cms

THC/Q2702

Trainee Chef 3 Sink With Attached Taps

5 units Yes with running water

THC/Q2702

Trainee Chef 3 Refrigerators

3 units Yes 330 lts or more

THC/Q2702

Trainee Chef 3 Kitchen Rack 2 units Yes Stainless Steel 250cmsX120 cms

THC/Q2702

Trainee Chef 3 Dry Storage Cabinet

1 units Yes Wooden or Stainless Steel

THC/Q2702

Trainee Chef 3 Cease Fire / Fire Extinguisher 5Kgs.

3 units Yes ABC type 5kgs

THC/Q2702

Trainee Chef 3 Dough Kneader

2 units Yes

63

THC/Q2702

Trainee Chef 3 Mixer / Grinder

2 units Yes

THC/Q2702

Trainee Chef 3 Exhaust & Fresh Air Fans

4 units Yes

THC/Q2702

Trainee Chef 3 Fly Killer 2 units Yes

THC/Q2702

Trainee Chef 3 Steel Stock Pot (4 Ltr)

2 units Yes

THC/Q2702

Trainee Chef 3 Steel Stock Pot ( 7 Ltr)

2 units Yes

THC/Q2702

Trainee Chef 3 Steel Stock Pot ( 25 Ltr)

1 units Yes

THC/Q2702

Trainee Chef 3 Steel Sauce Pan ( 2Ltr)

3 units Yes

THC/Q2702

Trainee Chef 3 Steel Saute Pan

3 units Yes

THC/Q2702

Trainee Chef 3 Steel Omelete Pan

2 units Yes Non Stick

THC/Q2702

Trainee Chef 3 Iron Work 2 units Yes Indian Wok

THC/Q2702

Trainee Chef 3 Chef Knife 30 units Yes

THC/Q2702

Trainee Chef 3 Chef Knife ( Thick Blade )

30 units Yes

THC/Q2702

Trainee Chef 3 Veg. Knife 30 units Yes

THC/Q2702

Trainee Chef 3 Turning Knife

6 units Yes

THC/Q2702

Trainee Chef 3 Pallet Knife 5 units Yes

THC/Q2702

Trainee Chef 3 Sharpening Steel

2 units Yes

THC/Q2702

Trainee Chef 3 Piping Bags ( With 5 Nozzels)

2 units Yes

THC/Q2702

Trainee Chef 3 Slicer 2 units Yes

64

THC/Q2702

Trainee Chef 3 Whisk 3 units Yes

THC/Q2702

Trainee Chef 3 Muffins Mould ( Aluminium)

2 units Yes

THC/Q2702

Trainee Chef 3 Tartlet Mould

2 units Yes

THC/Q2702

Trainee Chef 3 Pie Mould ( Detachable Base)

1 units Yes

THC/Q2702

Trainee Chef 3 Bread Moulds ( 800 Gms)

5 units Yes

THC/Q2702

Trainee Chef 3 Chopping Board- Hard Plastic

6 units Yes 6 each of different colour-Red, Green, Blue and White

THC/Q2702

Trainee Chef 3 Steel Skimmer

4 units Yes

THC/Q2702

Trainee Chef 3 Steel Turner 4 units Yes

THC/Q2702

Trainee Chef 3 Steel Ladle 4 units Yes

THC/Q2702

Trainee Chef 3 Steel Rice Colander

2 units Yes

THC/Q2702

Trainee Chef 3 Steel Strainer

2 units Yes

THC/Q2702

Trainee Chef 3 Caramel Custard Mould

2 units Yes

THC/Q2702

Trainee Chef 3 Baking Tray 4 units Yes

THC/Q2702

Trainee Chef 3 Ss Storage Tray

4 units Yes

THC/Q2702

Trainee Chef 3 Rotary Cake Stand

2 units Yes

THC/Q2702

Trainee Chef 3 Plastic Crates

2 units Yes

THC/Q2702

Trainee Chef 3 Tandoor Seekhs

6 units Yes

THC/Q2702

Trainee Chef 3 Parat ( Large)

1 units Yes

65

THC/Q2702

Trainee Chef 3 Rolling Pin ( Indian)

5 units Yes Wooden or Plastic

THC/Q2702

Trainee Chef 3 Pizza Cutter 2 units Yes

THC/Q2702

Trainee Chef 3 SS KATORIS 36 units Yes

THC/Q2702

Trainee Chef 3 WEIGHING SCALE-

2 units Yes UPTO 2KG

THC/Q2702

Trainee Chef 3 TAVA WITH HANDLE

5 units Yes

THC/Q2702

Trainee Chef 3 MASALA BOX- ROUND SS

5 units Yes

66

EMPLOYABILITY AND ENTREPRENEURIAL SKILLS

MODEL CURRICULUM

Program Name Employability and Entrepreneurship Skills

Qualification Pack Name & Reference ID. ID

ALL

Version No. 1.0 Version Update Date

Pre-requisites to Training NA


• Identify personal strengths and value systems: safe work habits, achievement motivation, time management, anger management, stress management.

• Recall important tenets of digital literacy: fundamentals of computer terminology, parts of a computer and a keyboard, main applications of MS Office.

• Discuss the essentials of matters pertaining to money: saving money, bank accounts, types of costs, investment options, insurance products, taxes.

• Prepare for employment and self-employment: preparing for an interview, effective resume writing, basic workplace terminology.

• Illustrate the basics of entrepreneurship and identify new business opportunities: effective leadership, effective speaking, effective listening, problem solving, business opportunities, types of entrepreneurs, entrepreneurial process and ecosystem, resilient entrepreneurs

67

Sr. No.

Module Key Learning Outcomes Equipment Required

1 Introduction

Theory Duration (hh:mm) 00:30 Practical Duration (hh:mm) 00:00

• Recognize the importance of general discipline in the class room (dos and don’ts)

• List expectations from the program • Outline the objectives of the program

Laptop, white board, marker, projector

2

Personal Strengths and Value Systems

Theory Duration (hh:mm) 04:00

Practical Duration (hh:mm) 04:00

• Identify common health issues and tips to prevent them

• Discuss critical safety habits to be followed by employees

• Understand motivation with the help of Maslow’s Hierarchy of Needs

• List the characteristics of entrepreneurs with achievement motivation

• Discuss how to maintain a positive attitude

• Discuss the role of attitude in self- analysis

• List your strengths and weaknesses • Describe the importance of honesty in

entrepreneurs • List the characteristics of highly

creative and innovative people

• Discuss the benefits of time management

• List the traits of effective time managers

• Apply effective time management techniques

• Apply tips for anger management and stress management

Workbook exercises on health standards, Laptop, activity on strengths and weaknesses, white board, marker, projector

3

Digital Literacy: A Recap

Theory Duration (hh:mm) 01:00 Practical Duration (hh:mm) 03:00

• Identify the basic parts of a computer and keyboard

• Recall basic computer terminology • Identify the functions of basic computer

keys • Discuss the main applications of MS

Office • Discuss the benefits of Microsoft

Outlook

• Identify the different types of e- commerce

• Explain the benefits of e-commerce for retailers and customers

• Discuss how the Digital India campaign will help boost e-commerce in India

Laptop, white board, marker, projector, CPU, Monitor, keyboard, mouse, MS Office software, E-Wallet soft wares such as PayTM, SBI buddy etc.

68

Sr. No.

Module Key Learning Outcomes Equipment Required

• Describe how you will sell a product or service on an e-commerce platform

• Elaborate on the need for digital transactions

• Identify the modes of digital transactions

• Explain the uses of digital transactions

4 Money Matters



• Recognize the importance and benefits of saving money

• Discuss the main types of bank accounts

• Illustrate the process of opening a bank account

• Differentiate between fixed and variable costs

• Describe the main types of investment options

• Identify the different types of insurance products and types of taxes

• Discuss the uses of online banking • Describe the main types of electronic

funds transfers

Laptop, white board, marker, projector, Passport, Driving License, Voter ID card, PAN card, Aadhaar card, sample KYC document, bank opening form (can be downloaded from the Internet)

5

Preparing for Employment and Self- Employment



• Follow the steps to prepare for an interview

• Create an effective Resume • Identify the most frequently asked

interview questions • Discuss how to answer the most

frequently asked interview questions • Identify basic workplace terminology

Laptop, white board, marker, projector, sample CVs, Mock interviews, role plays, role play briefs, FAQs, quiz on basic workplace technologies.

6 Entrepreneurship



• Discuss the concept and significance of entrepreneurship and the characteristics of an entrepreneur

• List the qualities of an effective leader and the benefits of effective leadership

• List the traits of an effective team • Apply techniques of effective listening • Apply techniques of effective speaking • Solve problems by identifying important

problem solving traits • Discuss how to identify new business

opportunities within your business • Describe the different types of

entrepreneurs

• State the characteristics of entrepreneurs

• Recall entrepreneur success stories

Laptop, white board, marker, projector, SWOT activity: pen and paper individual exercise, charts, coloured pens, Group Activity: poster making on entrepreurship ecosystem. Activity: SMART Goal writing

69


70

FURTHER LEARNING PATHWAYS

After completion of the apprenticeship training the candidates have wide career

choices available with them in the hotels, facilities management and cruise lines. There is

an opportunity for the candidate to grow horizontally and Vertically as:

Horizontally:

Guest House Assistant THC/Q0503:

Also known as “Guest House Helper”, Guest House Assistant is responsible to assist the guest

in various requirements during their stay.

Vertically:

Multi Cuisine Cook THC/Q3006:

Multi-cuisine Cook is responsible for cooking variety of foods for consumers and arranging and

managing food resources in the kitchen.

Commis Chef THC/Q0406:

Also known as ‘Range Chef’, ‘Commi 2 and Commi 3’, ‘Kitchen Associate’, Commis Chef is responsible for preparing base food items and assisting Commi 1 or Chef-de-Partie in food preparation.

Employment Opportunities

A candidate after completing apprenticeship can be gainfully employed in

• Hotels

• Standalone Restaurants

• Cruise Liners

• Guest Houses

• Canteens in various Facilities etc.

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INFRASTRUCTURE FOR ON-JOB TRAINING

TRADE: Trainee Chef

For a Batch of 10 APPRENTICES

Actual training will depend on the existing facilities available in the establishments. However, the

industry should ensure that the broad skills defined against On-Job Training part (i.e. 12 months) are

imparted. In case of any short fall the concern industry may impart the training in cluster mode/ any

other industry/ at any set up.

GUIDELINES FOR INSTRUCTORS AND PAPER SETTERS

72

Due care to be taken for proper & inclusive delivery among the batch. Some of the

following some method of delivery may be adopted:

A) LECTURE

B) LESSON

C) DEMONSTRATION

D) PRACTICE

E) GROUP DISCUSSION

F) DISCUSSION WITH PEER GROUP

G) PROJECT WORK

H) INDUSTRIAL VISIT

2. Maximum utilization of latest form of training viz., audio visual aids, integration of IT,

etc. may be adopted.

3. The total hours to be devoted against each topic may be decided with due diligence to

safety and with prioritizing the transfer of required skills.

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Tourism and Hospitality Skill Council

801, 8th Floor, Tower A

Unitech Signature Tower, South City 1, Gurgaon

Haryana-122001

Email: [email protected]

Website: www.thsc.in

mailto:[email protected]

http://www.thsc.in/

curriculum for the trade of€¦ · sangeetha gandhi the oberoi centre of learning and development,...

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