6 Months Hunar Se Rozgar Tak Program - Course Guidelines

  • Institute of Hotel Management Rohtak

24 WEEKS CERTIFICATE COURSE IN FOOD AND BEVERAGE SERVICE

Eligibility Must have passed 8 weeks Certificate course in Cookery under "Hunar Se Rozgar Tak"
Age Maximum 30 Years as on 1st July of the Academic year
Duration 24 weeks (17 weeks in Institute + 6 weeks Industrial exposure + one week assessment)
Institute: 17 weeks x 5 days x 6 hours per day
Industry: 06 weeks x 6 days x 8 hours per day
Teaching Scheme Theory: 2 hours per day
Demo/ practical: 4 hours per day

TEACHING SCHEME

S.NO Course Duration
01 Cookery Theory 80 Hours
02 Hygiene 30 Hours
03 Equipment, Maintenance & Safety 30 Hours
04 Behavioural / attitude training 20 Hours
05 Cookery Practical 320 Hours
06 Industrial Training / Exposure 280 Hours
  Total 760 Hours

FOOD SERVICE THEORY

Objective:

The students acquire and develop knowledge of the Hotel and Catering Industry and its relation to their own particular jobs within the industry; Knowledge of different types of service; knowledge of menu items including ingredients and method of preparation, accompaniments and garnishes, mis-en-place for service.

COURSE CONTENT:

  • Catering as a career and job prospects in the Hotel Industry.
  • Development of Catering Industry and brief description of different types of catering establishments.
  • Staff organization of Food and Beverage Department.
  • Attributes and Attitudes.
  • Different types of cutlery used in good catering establishments, their description and correct use.
  • Different types of crockery used in good catering establishments, their description and correct use.
  • Different types of glassware used in good catering establishments, their description and use.
  • Different types of silver and flatware used for the service of food, their description and use.
  • Equipment layout, Side board.
  • Different types of Menus - A la carte; Table d'hote.
  • Menu and meal planning.
  • Various courses of a meal
  • Rules for laying the table and side board and Mis-en- place.
  • Rules for waiting at the table and some useful tips for good service.
  • Different sections of kitchen and their staff organization in brief.
  • Restaurant vocabulary- English and French.
  • Relationship of waiter with:
  • Customer
  • Kitchen
  • Management
  • Simple methods of Restaurant controls.
  • Breakfast- different types, laying and service. Breakfast menu items and their preparation.
  • Buffet- layout, display and service.
  • Room service- House Rules & equipment used.
  • Coffee shop and Cafeteria service.

  • BEVERAGE SERVICE THEORY

  • Beverage Classification.
  • Basic knowledge and service of alcoholic and non-alcoholic beverages
  • Knowledge of equipment used in restaurants and auxiliary areas.
  • Wines: Definition of wines; broad categories of wines; trade names of famous wines.
  • Service of white wine, red wine and sparkling wine.
  • Storage of alcoholic beverages.
  • Beer service, trade names, storage and types.
  • Brief description about spirits, whisky, rum, brandy and vodka.
  • Basic knowledge of portions and cost control.
  • Basic knowledge of liqueurs, mineral waters.
  • Cocktails- different types important cocktails and Rules for making cocktails.
  • Simple Beverages- hot and cold and their preparation.

  • COMMUNICATION

    Objective:

    Students will be able to comprehend and communicate specific terms of speech in the specified areas and write essential reports.

    COURSE CONTENT:

  • Messages
  • Booking
  • Use of food and beverage vocabulary.
  • Reported speech and dialogue writing; Role Play, Analysing Situation; Dictation and comprehension related to the food & beverage industry.
  • Verbal:
  • Telephone Conversation.
  • Person to person- with colleagues, customer, subordinate superiors.
  • Social skills - Courtesy, apology, compliments, suggestion, recommendation, suggested selling.
  • Non - Verbal:
  • Body language - Gestures, Posture, Body movement, Hands etc.
  • Written :
  • Language
  • Use of Food & Beverage Service terminology.
  • Reservation, log book, message, KOT, billing, incident reports, bulletin boards.

  • FOOD SERVICE PRACTICAL

    Objective:

    The students develop skills in preparing mis- en- place for service, skills in taking orders, advising on menu choice, service of food and beverage and presenting of bills.

  • Apprising and drawing of silver, cutlery, crockery and special equipment.
  • Hygienic handling of cutlery, crockery, glassware and trays.
  • Proper laying and relaying of table cloth during meals.
  • Correct use of waiter's cloth.
  • Arrangement of silver and other tableware, side board appointments according to different menus.
  • Correct method of handling and re-laying of silver, glassware etc., during meals.
  • Correct handling and practice of service spoon and service fork for silver service.
  • Service and clearing of a meal, course by course.
  • Different methods of service.
  • Napkin folding.
  • Receiving and seating the guests, presenting the menu, and taking order from the customer.
  • Passing the order to the kitchen, coordinating orders.
  • Making and presentation of bills.
  • Service of breakfast: English, Continental, Indian and American.
  • Preparation of Egg, cereals and other Breakfast items.
  • Room Service Mis-en- place for meals, snacks and beverages, both for tray and trolley service- proper loading of trays, carrying and service. Execution of orders to the room.
  • Layout and service of small tea parties.
  • Sandwiches- preparation and service.
  • Banquet laying- formal & semi-formal service.
  • Coffee shop service.

  • BEVERAGE SERVICE PRACTICAL

  • Service of water and other simple beverages - milk shakes, iced tea, cold coffee, chocolate, juices etc.
  • Service of hot beverages, tea and coffee.
  • Service of white wine, red wine and sparkling wines- presenting the bottle, removing the cork and service.
  • Service of spirits, whisky, rum, gin, brandy etc.
  • Service of cocktails and liqueurs.
  • Service of beer.
  • Service of cigars and cigarettes and their storage.

  • PANTRY OPERATION PRACTICAL

  • Pantry Layout of a Restaurant.
  • Different sections of the Pantry:-

  • Main pantry
  • Still Room
  • Silver Room/Plate Room
  • Scullery/Wash up
  • Floor Pantry

  • Different equipment required in the Pantry, their operation, handling and upkeep.
  • Major Equipment:

  • Food Service Counter
  • Hot Section and Cold Section
  • Coffee Machine
  • Microwave Oven
  • Salamander
  • Juicer/Blender (Electric)
  • Plate Warmers
  • Dish Washing Machine
  • Ice Cream Counter
  • Ice Cube Machine
  • Water Cooler
  • Refrigeration

  • Minor Equipment:
  • Proper upkeep and maintenance of all Holloware and Crockery.

  • Mise- en- place for breakfast and meals:
  • Coffee making
  • Tea making
  • Care and Service of Juices
  • Sandwiches preparation
  • Soda fountain operation
  • Burgers preparation


  • INDUSTRIAL TRAINING:

    Student will log in 280 hours of on the job training after 17 weeks in institute training i.e. 6 weeks x 6 days x 8 hours and can avail one day leave.


    24 WEEKS CERTIFICATE COURSE IN FOOD PRODUCTION

    Eligibility Must have passed 8 weeks Certificate course in Cookery under "Hunar Se Rozgar Tak"
    Age Maximum 30 Years as on 1st July of the Academic year
    Duration 24 weeks (17 weeks in Institute + 6 weeks Industrial exposure + one week assessment)
    Institute: 17 weeks x 5 days x 6 hours per day
    Industry: 06 weeks x 6 days x 8 hours per day
    Teaching Scheme Theory: 2 hours per day
    Demo/ practical: 4 hours per day

    TEACHING SCHEME

    S.NO Course Duration
    01 Cookery Theory 80 Hours
    02 Hygiene 30 Hours
    03 Equipment, Maintenance & Safety 30 Hours
    04 Behavioural / attitude training 20 Hours
    05 Cookery Practical 320 Hours
    06 Industrial Training / Exposure 280 Hours
      Total 760 Hours

    COOKERY THEORY

    A. Introduction to Cookery

    • Overview of the Catering Industry.
    • Kitchen Organizational structure.
    • Aims and Objectives of Cooking - Definition.
    • Classification of raw materials - functions.
    • Preparation of Ingredients.
    • Methods of mixing food, movements in mixing, weighing and measuring.
    • Culinary terms.

    B. Basic Principals of Cookery

    • Texture of food.
    • Methods of Cooking with special application to cereals (Rice, flours, millets etc.) meat, fish, vegetable, soup, cheese, pulses and egg cookery.
    • Conventional and non- conventional methods of cooking, microwave cooking etc. Fast Food items.
    • Leavening agents.
    • Selection and identification of varieties of fish, cuts of meat, beef and vegetables available in the local market.
    • Meat preservation - elementary.
    • Poultry :- Age, quality, market types, preparation, dressing and cuts with its uses:
    • Poultry: - Methods of cooking; boiling, poaching, grilling, roasting, frying with proper accompaniments.
    • Eggs: Structure, selection and quality of; various ways of cooking eggs with example in each method; preservation and storage.
    • Soups: Definition, classification with examples in each group, composition, recipe for 01 ltr.
    • Farinaceous dishes: Types of recipes and methods of cooking with examples.
    • Vegetables: Colour reaction of different types of vegetables to acid, alkali and metals, methods of cooking different vegetables with emphasis on cooking asparagus, artichokes, leek, Brussels, sprouts.
    • Pulses: Methods of cooking with time and temperature.
    • Accompaniments and Garnishes.
    • Re- heating of food.

    C. Standards & Control

    • Balancing of recipes, standardization of recipes, maintaining recipe files, standard setting.
    • Portion control, standard portion sizes, necessity for control, brief study of how portions are worked out.
    • Quality Control; Purchase specification, quality control methodology; prevailing food standards; food adulterants as a public health hazard; simple tests in the detection of common food adulterants.

    HYGIENE

    Objective:

    Students develop an attitude to correct habits of personnel and environmental hygiene to ensure complete safety of processed foods sold/food served/baked goods sold to customers.

    • Definition of Hygiene, its application to everyday life.
    • Personal Hygiene- Care of skin, hair, hands, feet, teeth; use of cosmetics and jewelry.
    • Food borne diseases - Causative organisms, route of contamination and control measures; precautions to be taken by food handlers.
    • Reporting of cold, sickness, boils, septic wounds etc.
    • Good grooming, clean and correct uniform; diet and exercise.
    • Evaluation of personal hygiene.
    • Illustrations of cultures of smears of fingers with and without washing and washing with ordinary and anti- bacterial soaps.
    • Storage of food - correct handling of food; techniques of correct storage. Temperature at which bacteria are killed or their growth retarded; storage temperatures of different commodities to prevent bacterial contamination and spoilage or growth.
    • Safe and correct disposal of garbage.
    • Rodents and insects as carriers of food borne diseases - rodent and insect control techniques. Special stress on control of rats and cockroaches.
    • Care of premises and equipment- impervious washable floors and walls. Cleaning table tops, floor etc. with sodium hypochlorite.
    • Smooth flow of work- prevention of overcrowding and back tracking; care of dark corners, crevices and cracks.
    • Importance of cleaning of equipment and personal tools immediately after use.
    • Use of hot water in the washing process.

    EQUIPMENT, MAINTENANCE AND SAFETY

    Objective:

    Students acquire knowledge of the safety aspects of electricity, gas and other fuels, their comparative efficiency, the equipment available for the specific craft, their specifications.

    • Heat and temperature - types
    • Types of fuels - solid, liquid, gas and electricity; comparison, cost and efficiency.
    • Types of fuel gas - properties, striking back; safety precautions; meter reading.
    • Conductors and non - conductors; meaning of Ampere; Volt, Watt, fuse and earthing. Short circuit- causes and remedies; Different types of thermostat, meter reading.
    • Breakdown maintenance and preventive maintenance equipment.
    • Fire precautions- different types of fires- extinguishers, common fire hazards.
    • Routine use, care and cleaning of all fixed and movable equipment including refrigerators, mixers, peelers, incubators, autoclaves, mincers etc.

    COOKERY PRACTICAL

    S.NO Topic Method
    01
    • Equipments- Identification, Description, Uses & handling
    • Hygiene- Kitchen etiquettes, Practices & knife handling
    • Safety and security in kitchen
    Demonstrations & simple applications
    02
    • Vegetables - classification
    • Cuts- julienne, jardiniere, macedoines, brunoise, payssane, mignonnete, dices, cubes, shred, mirepoix
    Demonstrations & simple applications by students
    03
    • Identification and Selection of Ingredients - Qualitative and quantitative measures.
    Demonstrations & simple applications by students
    04
    • Basic Cooking methods and pre- preparations
    • Blanching of Tomatoes and Capsicum
    • Preparation of concasse
    • Boiling ( potatoes, Beans, Cauliflower, etc)
    • Frying- ( deep frying, shallow frying, sauteing) Aubergines, Potatoes, etc.
    • Braising- Onions, Leeks, Cabbage
    • Starch cooking ( Rice, Pasta, Potatoes)
    Demonstrations & simple applications by students
    05
    • Stocks- Types of stocks ( White and Brown stock)
    • Fish stock
    • Emergency stock
    Demonstrations & simple applications by students
    06
  • Sauces - Basic mother sauces
  • Bechamel
  • Espagnole
  • Veloute
  • Hollandaise
  • Mayonnaise
  • Tomato
  • Demonstrations & simple applications by students
    07

    Egg cookery - Preparation of variety of egg dishes

  • Boiled ( Soft & Hard)
  • Fried ( Sunny side up, Single fried, Bull's Eye, Double fried)
  • Poaches
  • Scrambled
  • Omelette ( Plain, Stuffed, Spanish)
  • En cocotte ( eggs Benedict)
  • Demonstrations & simple applications
    08

    Simple Salads:

  • Cole slaw,
  • Potato salad,
  • Beet root salad,
  • Green salad,
  • Fruit salad,
  • Preparation of salad dressings
  • Simple Egg preparations:

  • Assorted omelletes,
  • Oeuf Florentine
  • Oeuf Benedict
  • Oeuf Farci
  • Oeuf Portugese
  • Oeuf Deur Mayonnaise

  • Simple potato preparations

  • Baked potatoes
  • Mashed potatoes
  • French fries
  • Roasted potatoes
  • Boiled potatoes
  • Lyonnaise potatoes
  • Allumettes
  • Vegetable Preparations

  • Boiled Vegetables
  • Glazed vegetables
  • Fried vegetables
  • Stewed vegetables.
  • Demonstrations & simple applications by students
    09 Sauce: Bechamel sauce, Veloute sauce, Tomato Sauce, Espagnole sauce, Hollandaise sauce and Mayonnaise sauce with two derivatives of each.
    Compound butters - 03 varieties.
    Mint sauce, Horse radish sauce, Bread sauce and Apple Sauce.
    Gravies: Brown gravy (Thick and thin)
    Ensure repetitive practice by students
    10 Soups:
    Purees: 02 varieties
    Cream: 04 varieties
    Consommes: 02 varieties
    Potages: 02 varieties
    Ensure repetitive practice by students
    11 Fish:
    Baked: 02 varieties
    Grilled: 02 varieties
    Shallow fried: 02 varieties
    Deep fried: 03 varieties
    Poached: 02 varieties
    Ensure repetitive practice by students
    12 Chicken & Meat:
    Stews: 02 varieties
    Roasts: 02 varieties
    Grilled/Fried: 02 varieties
    Chicken sautes: 05 varieties
    Ensure repetitive practice by students
    13 Entrees
  • Vegetables: Preparation and cooking of vegetables in season and their accompaniments - 10 varieties
  • Potatoes -10 varieties
  • Egg, Cheese and Farinaceous dishes- 5 varieties
  • Omeletts, Soft boiled eggs, hard boiled eggs, fried eggs, spaghetti and macaroni dishes - 02 varieties.
  • Ensure repetitive practice by students
    14 Chinese:
    Soups: 02 varieties
    Noodles and rice: 04 varieties
    Chicken: 02 varieties
    Meat: 02 varieties
    Prawns: 02 varieties
    Fish: 01 dish
    Ensure repetitive practice by students
    15 Indian:
    Rice: 10 varieties
    Indian Bread: 05 varieties
    Dal: 05 varieties
    Vegetable: 10 varieties
    Chutney: 05 varieties
    Raita: 05 varieties
    Fish dishes :05 varieties
    Meat dishes: 05 varieties
    Chicken dishes: 04 varieties
    Tandoori dishes Tandoori fish, naan, kulcha, tandoori roti, sheikh kabab, botikabab,
    Ensure repetitive practice by students
    16 BREAKFAST: To include cereals, regional Indian items like Poori Bhaji, Poori Chhole, Various parathas, Vada, Idli, Dosa, Sambar, Upma, Uttapam etc. Ensure repetitive practice by students
    17 SALADS: To include basic simple salads and dressings:
    i) Cole slaw
    ii) Russian salad
    iii) Potato Salad
    iv) Fruit salad
    v) Waldorf salad
    Ensure repetitive practice by students
    18 DESSERTS
    10 Indian Regional Varieties
  • Caramel Custard,
  • Bread and Butter Pudding
  • Ensure repetitive practice by students

    INDUSTRIAL TRAINING/EXPOSURE:

    Student will log in 280 hours of on- the-job training after 17 weeks of in institute training i.e. 6 weeks x 6 days x 8 hours and can avail one day leave.



    Click here for Application Form Click here for List of Beneficiaries