Hunar Se Rozgar (HSRT)

An eight week full time course in Food Production, (Cookery).

Course Guidelines
Course Title Cook (Regional)
Objective Increase trained manpower capacity of service providers
Eligibility 8th Class pass
Age: 18 to 28 years
Duration Six Weeks or 210 hours
Teaching of seven hours per day – five days a week or 35 hours per week
Industrial Training Industrial Training of sixteen hours per week for eight weeks. Minimum clock in of 112 hours certified through log sheet by industry / trainer
Admission Through Advertisement on first come first served basis with class size of 25-30 students
Fee No course fee for trainee. Institute to pay Rs.2000/- to trainee at the end of course
Course Administration To be delivered by Central Institutes of Hotel Management & four IHMs/FCIs @ Faridabad, Chandigarh, Kurukshetra & Ajmer
Attendance and Examination Students must attain minimum 90% attendance to be entitled for stipend. There will be one hour objective type, multiple choice paper to test theoretical knowledge and 4/5 tasks tested in practical. Minimum pass marks are 60%
Certification By Institute and NCHMCT

Training Module for Hospitality Training Programme in Food Production
Duration 8 Weeks

Total Duration : 8 weeks
Total contact hours : 280 hours + 112 hours to log in catering units*
Classes per week : 35 hours
Theory classes : 1 hour per day
Demo/Preparation : 2 hours per day for next day
Practical classes : 4 hours per day

*112 hours of Hands On experience in Hotels/Restaurants/Catering Units.

Understanding the Industry
– Hotels
– Various types of catering establishments
– Different types of kitchens
– Kitchen organisation
– Your place in kitchen

Personal Hygiene for Food handlers
– Your appearance & uniform
– How to wash hands correctly
– How to develop a daily personal hygiene routine
– How to handle equipment and utensils

Basic Hygiene
– Ten main reasons for food poisoning
– To protect food from contamination
– General rules for food handlers
– Prevailing food standards in India, food adulteration as a public health hazard

Cleaning the Kitchen and equipment and preparing for work
– Identification of kitchen equipments
– Various food pans & cooking equipments
– Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep Freezers
– Cleaning Dish Room
– Pot / Container wash up
– Still Room
– Kitchen Rules

– Describe the correct methods of cleaning the kitchen equipments
– Explain how to clean the kitchen correctly
– Describe how the working area is prepared for work

Knife Skills
– Peeling and paring with Knives
– Vegetable cuts & Fruit cuts
– Use of Chopping boards / Cutting pads
– Care of Knives
– Explain and observe safety rules concerning knife
– Describe the use of various types of knifes
– Name & explain various types of vegetables & fruit cuts

Washing and Blanching Food
– Soaking food items
– Washing
– Disinfecting
– Blanching
– Rinsing

Vegetables and Spices
– Identification of vegetables
– Standard quality of vegetables
– Spices and herbs used in Indian cuisine

Garbage Disposal
– Different methods
– Advantages & Disadvantages

Handling Complaints
– Facts on complaints
– Why do customers complain
– Customers expectations in lodging a complaint
– Complaints are sales opportunities

Basic First-Aid
– Demonstration of first aid techniques preferably by St. John & Ambulance
– First of wounds, scars & minor injuries

Breakfast Egg Preparation: – Egg Fry (single / double)
– Boiled egg
– Omlette stuffed
– Scrambled egg / Bhurji

– Regional snacks including samosa, pakora, idli, dosa, dhokla, noodles etc.

– Preparation of tomato, vegetable, chicken & three regional soups

Salads and Sandwitches
– Preparation of simple salads and sandwiches

Preparation of
– Chutney, Raita & Indian Marinades

Preparation of
– Rice and Pulses (Atleast four items each)

Vegetable Cookery
– Different vegetables preprations
– Effect of heat on different vegetables

Basic Preparation Of
– Cuts of Meat, chicken and fish for Indian kitchen

Poultry – Mutton – Fish Curry
– Basis preparation as per regional specialities

Indian Sweets
– Preparation of regional sweet dishes (Atleast four)

– Preparation of Tea, Coffee, Lassi etc.

Preparation of Regional popular items and Practice (Approx. 12 -15 items)

*Note: Each popular regional item must be practiced repeatedly to ensure proficiency.

इस वेब साइट की सामग्री होटल प्रबंधन संस्थान, खानपान प्रौद्योगिकी और अनुप्रयुक्त पोषण संस्थान के स्वामित्व में है और केवल सामान्य जानकारी या उपयोग के लिए है।


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