MES Course Curriculum

Course Curricula for Short Term Courses based on Modular Employable Skills (MES)
In
Employable Skills (MES)
Hospitality Sector
SSP-Hospitality
DIRECTORATE GENERAL OF EMPLOYMENT AND TRAINING MINISTRY OF LABOUR AND EMPLOYMENT GOVERNMENT OF INDIA
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Hospitality Sector
D DI IR RE EC CT TO OR RA AT TE EG GE EN NE ER RA AL LO OF FE EM MP PL LO OY YM ME EN NT TA AN ND DT TR RA AI IN NI IN NG G M MI IN NI IS ST TR RY YO OF FL LA AB BO OU UR R& &E EM MP PL LO OY YM ME EN NT T G GO OV VE ER RN NM ME EN NT TO OF FI IN ND DI IA A
Course Curricula for Short Term Courses based on Modular Employable Skills (MES) in Hospitality Sector
CONTENTS
1. Background ........................................................................................................................... 4 2. Frame Work for Skill Development based on Modular Employable Skills ............................. 4 3. Age of Participants ................................................................................................................ 5 4. Curriculum Development Process ......................................................................................... 5 5. Development of Core Competencies ..................................................................................... 6 6. Duration of the Programmes .................................................................................................. 6 7. Pathways to acquire Qualification .......................................................................................... 7 8. Methodology .......................................................................................................................... 7 9. Instructional Media Packages ................................................................................................ 7 10. Assessment ........................................................................................................................... 7 11. Certificate .............................................................................................................................. 7 12. Course Matrix ........................................................................................................................ 8 13. Module .................................................................................................................................. 9 14. Assistant Cook....................................................................................................................... 9 15. Cook Fast Food ................................................................................................................... 11 16. Cook Indian Cuisine ............................................................................................................ 12 17. Cook Tandoori Cuisine. ....................................................................................................... 13 18. Cook Chinese. ..................................................................................................................... 14 19. Cook South Indian Cuisine. ................................................................................................. 15 20. Cook Continental Cuisine. ................................................................................................... 16 21. Cook Halwaie. ..................................................................................................................... 17 22. Head Cook. ......................................................................................................................... 18 23. Cook Amritsari(Punjabi) ...................................................................................................... 20 24. Cook Baker.......................................................................................................................... 25 25. Housemen(BASIC). ............................................................................................................. 29 26. Room Attendant................................................................................................................... 31 27. Head Housemen.................................................................................................................. 33 28. Linen/Uniform Room Supervisor. ......................................................................................... 34 29. Public Area Supervisor. ....................................................................................................... 35 30. Reservation Asst. and Telephone Asst. ............................................................................... 36
31. Reception Asst. and information Asst. ................................................................................. 38 32. Bellboy. ............................................................................................................................... 40 33. Assistant Waiter/Barmen. .................................................................................................... 42 34. Steward/Waiter. ................................................................................................................... 44 35. Bar Tender .......................................................................................................................... 46 36. Module Hospitality Asst. ...................................................................................................... 48 37. Hospitality Assistant (General)..........................50 38. Hospitality Assistant(Kitchen&Service)..54 39. Model Question ................................................................................................................... 59 40. List of Expert/Trade Committee Members............................................................................ 60
Modules on Household Help 41. Household Help (Cleaning)......................................... 63 42. Household Help (Washing)..76 43. Household Help (Kitchen)...88 44. Household Help (General)..101 45. Household help Child Care117 46. Household Help Elderly Care.132 47. Household Help Baby Care145 48. Household Help Infirm Adult Care...156 49. List of Trade Committee Members168
Skill Development based on Modular Employable Skills (MES)
Background The need for giving emphasis on the Skill Development, especially for the less educated, poor and out of school youth has been highlighted in various forums. The skill level and educational attainment of the work force determines the productivity, income levels as well as the adaptability of the working class in changing environment. Large percentage of population in India is living below poverty line. One of the important causes is lower percentage of skilled persons in the workforce The skill development at present is taking place mostly in the informal way, i.e. persons acquire skill at the work-place when they help their parents, relatives and employers etc. Such persons do not have a formal certificate and thus earn lower wages and are exploited by employers. They have come through informal system due to socio-economic circumstances of the family and the compulsions of earning a livelihood rather than attending a formal course. While their productivity is low, their contribution to the national GDP cannot be ignored. If the country can create a system of certification which not only recognizes their skills but also provides education and training in a mode that suits their economic compulsions, it will not only benefit the workforce to earn a decent living but also contribute to the national economy by better productivity of this workforce. Another related problem to be tackled is large number of students drop outs (About 63% of the school students drop out at different stages before reaching Class-X). Frame work for Skill Development based on Modular Employable Skills (MES) Very few opportunities for skill development are available for the above referred groups (out of school youth & existing workers especially in the informal sector). Most of the existing Skill Development programmes are long term in nature. Poor and less educated persons can not afford long term training programmes due to higher entry qualifications, opportunity cost etc. Therefore, a new frame work for Skill Development for the Informal Sector has been evolved by the DGET to address to the above mentioned problems. The key features of the new frame work for skill development are: Demand driven Short term training courses based on modular employable skills decided in consultation with Industry Flexible delivery mechanism (part time, weekends, full time)
Different levels of programmes (Foundation level as well as skill upgradation) to meet demands of various target groups Central Government will facilitate and promote training while Vocational Training (VT) Providers under the Govt. and Private Sector will provide training Optimum utilisation of existing infrastructure to make training cost effective. Testing of skills of trainees by independent assessing bodies who would not be involved in conduct of the training programme, to ensure that it is done impartially. Testing & certification of prior learning (skills of persons acquired informally) The Short Term courses would be based on Modular Employable Skills (MES). The concept for the MES is :
Identification of minimum skills set which is sufficient to get an employment in the labour market. It allows skills upgradation, multiskilling, multi entry and exit, vertical mobility and life long learning opportunities in a flexible manner. It also allows recognition of prior learning (certification of skills acquired informally) effectively. The modules in a sector when grouped together could lead to a qualification equivalent to National Trade Certificate or higher. Courses could be available from level 1 to level 3 in different vocations depending upon the need of the employer organisations. MES would benefit different target groups like : o Workers seeking certification of their skills acquired informally o workers seeking skill upgradation o early school drop-outs and unemployed o previously child labour and their familly
Age of participants The minimum age limit for persons to take part in the scheme is 14 years but there is no upper age limit. Curriculum Development Process Following procedure is used for developing course curricula Identification of Employable Skills set in a sector based on division of work in the labour market. Development of training modules corresponding to skills set identified so as to provide training for specific & fit for purpose Organization of modules in to a Course Matrix indicating vertical and horizontal mobility. The course matrix depicts pictorially relation among
various modules, pre requisites for higher level modules and how one can progress from one level to another. Development of detailed curriculum and vetting by a trade committee and by the NCVT
(Close involvement of Employers Organizations, State Governments, experts, vocational training providers and other stake holders is ensured at each stages). Development of Core Competencies Possession of proper attitudes is one of the most important attribute of a competent person. Without proper attitudes, the performance of a person gets adversely affected. Hence, systematic efforts will be made to develop attitudes during the training programme. The trainees deal with men, materials and machines. They handle sophisticated tools and instruments. Positive attitudes have to be developed in the trainees by properly guiding them and setting up examples of good attitudes by demonstrated behaviors and by the environment provided during training. Some important core competencies to be developed are: 1. Safety consciousness and safe working practices 2. Care of equipment and tools 3. Punctuality, discipline and honesty 4. Concern for quality 5. Respect for rules and regulations 6. Concern for health and hygiene 7. Cordial relationship and Cooperation with co-workers and team Work 8. Positive attitude and behavior 9. Responsibility and accountability 10. Learn continously 11. Communication Skills 12. Concern for environment and waste disposal Following competencies should also be developed during level-II and higher courses: 1. Ability for planning, organizing and coordinating 2. Creative thinking, problem solving and decision making 3. Leadership 4. Ability to bear stress 5. Negotiation Duration of the Programmes Time taken to gain the qualification will vary according to the pathway taken and will be kept very flexible for persons with different backgrounds and experience. Duration has been prescribed in hours in the curriculum of individual module, which are based on the content and requirements of a MES Module. However, some persons may take more time than the prescribed time. They should be provided reasonable time to complete the course.
Pathways to acquire Qualification: Access to the qualification could be through: An approved training programme; Or A combination of an approved training programme plus recognition of prior learning including credit transfer; Or The recognition of prior learning that provides evidence of the achievement of the competencies for the qualification.
Methodology The training methods to be used should be appropriate to the development of competencies. The focus of the programme is on performing and not on Knowing. Lecturing will be restricted to the minimum necessary and emphasis to be given for hands on training. The training methods will be individual centered to make each person a competent one. Opportunities for individual work will be provided. The learning process will be continuously monitored and feedback will be provided on individual basis. Demonstrations using different models, audio visual aids and equipment will be used intensively. Instructional Media Packages In order to maintain quality of training uniformly all over the country, instructional media packages (IMPs) will be developed by the National Instructional Media Institute (NIMI), Chennai. Assessment DGE&T will appoint assessing bodies to assess the competencies of the trained persons. The assessing body will be an independent agency, which will not be involved in conducting the training programmes. This, in turn, will ensure quality of training and credibility of the scheme. Keeping in view the target of providing training/testing of one million persons through out the country and to avoid monopoly, more than one assessing bodies will be appointed for a sector or an area. Certificate Successful persons will be awarded certificates issued by National Council for Vocational Training (NCVT).
Course Matrix
Food production Level - 3
Head Cook k
FRONT OFFICE
Baker Cook Continental Cook Halwaie Cook Amritsari Punjabi Assistant Cook
Level -2
Cook fast food Cook Indian Cousine Cook Tandoori Cousine
Cook Chinese
Cook south Indian cuisine
Level -1
Assistant Cook Assistant Cook
Resv. Asstt.&Tele asstt.Assistant Cook Bellboy
Recp.asstt.&Info .asstt.Assistant Cook
HOUSEKEEPING Level - 3 FOOD&BEVERAGE SERVICE

Linen/uniform roomsupervisor sistant Cook Public Area Supervisor ssistant Cook
Level -2
Room Attendant Head Houseman
Steward/Waiter
Bar Tender
Level-1
Houseman(Basic )
Asstt.waiter/bar men
Hospitality Asstt.
Household asstt.(general)
Household asstt.(kitchen & service)
Course Matrix Household Help
LEVEL-3
Household Baby Care
Household Infirm Adult Care
LEVEL-2
Household Child Care
Household Elderly Care
Household Help (General)

LEVEL-1
Household Help (Cleaning)
Household Help (Washing)
Household Help (Kitchen)
10
11
Name Sector Code
: Assistant Cook : Hospitality : HOS104
Entry Qualification : Minimum 5th Standard & 14 years and above Terminal Competency: Candidates would be able to work in the Kitchen of a small scale hotel/restaurant of various cuisines. He/She would be able to establish their own Fast-Food centers with knowledge of preparing common dishes. He/She would be able to assist the Head Cook/Chef in preparation of food. Duration Course Contents : 60 hrs. : Given below Underpinning Knowledge (Theory ) Safety rules in Kitchen
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Cleaning the Kitchen or Food areas, utensils and relevant equipments Basic cleaning Material Pest control measures, disposal of waste as per environmental laws ,energy and water Conservation Transfers, weighs & check supplies Assists cook in preparing Ingredients for Cooking and making simple preparation like sandwiches, salad, savories etc Food preservation/storage/Service
Basics of Personal Hygiene
Energy and Water Conservation.
Knowledge about Kitchen equipment and familiarization of their handling in the Kitchen Different section in the Kitchen Kitchen organization
Safety rules for using knives.
Information on Mise en place
Foundation Ingredients and their properties and characteristics
12
Knowledge about identification and selection of material& equipment Basic Knowledge of Methods of Cooking and cutting Opening and closing of Kitchen
Classification of Raw Materials. Perishable and Non-perishable Preservation /storage /Service of Food Seasoning & flavouring agent Accompaniments & Garnishes
13
Name Sector Code Entry Qualification
: Cook - FastFood : Hospitality : HOS208 : Minimum 5th Standard & 14 years and above+HOS104
Terminal Competency : Candidates would be able to work in the Kitchen of a small scale hotel/restaurant. He/She would be able to establish their own FastFood centers. He/She would also be able to prepare common dishes like snacks, regular dishes of chicken, Vegetable, etc, Kebabs, Tandoori, Biryanis, South Indian, Chinese. He/She would be able to assist the Head Cook/Chef in preparation of Food. Duration Course Contents : 120 hours : Given below
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. b) Regional Dishes : 12 Nos. c) Kebabs : 3 Nos. d) Tandoori : 2 Nos. e) Biryani : 2 Nos. f) Accompaniments : 5 Nos. and Soups : 3 Nos. g) Sandwiches : 3 Nos. h) Chinese : 7 Nos i) Time management between food production and food service.
Underpinning Knowledge (Theory ) Aims an Objects of Cooking Food
Energy and Water Conservation. Stocks, Soups & Sauces
Salads, Salads Dressing Sandwiches and Canaps Methods of Cooking Foods Knowledge about various cuts of Meat and Vegetables
Shortcut to preparing Fast-Food
14
Name Sector Code Entry Qualification Terminal Competency
: Cook Indian Cuisine : Hospitality : HOS209 : Minimum 5th Standard & 14 years and above +HOS104 : Candidates would be able to work in the Kitchen of a small scale hotel/restaurant He/She would be able start his/her own catering services. He/She would also able to prepare common dishes of Indian Cuisine and also be able to assist the Head Cook/Chef in preparing Indian Dishes. : 120 hours . : Given below Underpinning Knowledge (Theory ) Aims an Objects of Cooking Food
Duration Course Contents
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. b) Indian Breads : 5 Nos. c) Rice Preparation : 8 Nos. d) Chicken/Mutton/Pork/Fish : 15 Nos e) Dal & Pulses : 3 Nos. f) Salad & Accompaniments : 5 Nos. g) Desserts/Sweets : 5 Nos.
Stocks, Soups & Sauces Energy and Water Conservation.
Salads, Salads Dressing Sandwiches and Canaps Methods of Cooking Foods Knowledge about various cuts of Meat and Vegetables
Name
: Cook- Tandoori Cuisine. 15
Sector Code Entry Qualification Terminal competency
: Hospitality : HOS210 : Minimum 5th Standard & 14 years and above+HOS104 : Candidates would be able to work in the Kitchen of a small scale Hotel / Restaurant. He/She would also able to prepare common dishes of Tandoori Cuisine. He/She would start their own center of catering. He/She also is able to assist the Head Cook/Chef in preparing Tandoori dishes. : 120 hours : Given below Underpinning Knowledge (Theory ) * Aims & objects of Cooking Food.
Duration Course contents
Practical competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. b. Tandoori breads 10 nos. c. Chicken & Meat 10 nos. d. Vegetable 5 nos. e. Fish & sea Food 5nos.
* Stocks, Sauces. Energy and Water Conservation.
* Gravys & Accompaniments. * Salad & salad Dressings. * Methods of Cooking Food. * Knowledge about various cuts of Meats & Vegetables.
Name
: Cook Chinese (Veg.&Non-Veg.)
16
Sector Code Entry Qualification Terminal Competency
: Hospitality : HOS211 : Minimum 5th Standard & 14 years and above+HOS104 : Candidates would be able to work in the Kitchen of a small scale hotel/restaurant. He/She would be able to establish their own Fast-Food centers. He/She would also able to prepare common dishes of Chinese Cuisine. He/She also be able to assist the Head Cook/Chef in preparation of Chinese Food. : 120 hours : Given below Underpinning Knowledge (Theory ) Aims on Objects of Cooking Food Energy and Water Conservation.
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. b) Soups : 7 Nos. c) Noodles/Rice : 10 Nos. d) Veg Dishes : 10 Nos. e)Non-Veg Dishes : 10 Nos.
Stocks, Soups & Sauces
Salads, Salads Dressing Accompaniments Methods of Cooking Foods Knowledge about various cuts of Meat and Vegetables
Name
: Cook South Indian Cuisine(Veg.&Non-Veg)
17
Sector Code Entry Qualification Terminal Competency
: Hospitality : HOS212 : Minimum 5th Standard & 14 years and above +HOS104 : Candidates would be able to work in the Kitchen of a small Hotel/Restaurant. He/She would start their own catering business. He/She would also able to prepare common dishes of south Indian Cuisine and also be able to assist the Head Cook/Chef in preparing south Indian dishes. : 120 hours . : Given below Underpinning Knowledge (Theory ) Aims and object of Cooking Energy and Water Conservation.
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. a) Snacks 15 nos. b) Vegetable dishes -15 nos. c) d. Accompaniment 5 nos.
Stocks, Soups & Sauces.
Salad, salad dressing Sandwiches and canaps. Methods of Cooking Food Knowledge about various cuts of Vegetable
18
: Cook Continental Cuisine (Veg.&Non-Veg.) : Hospitality : HOS213 : Minimum 5th Standard & 14 years and above&Completed HOS104 : Candidates would be able to work in the Kitchen of a small scale Hotel/Restaurant. He/she would start their own catering business. He/she would be able to prepare Continental dishes and also be able to assist the Head Cook/Chef in preparing Continental dishes. : 120 hours : Given below Underpinning Knowledge(Theory) Aims and object of Cooking Food Energy and Water Conservation.
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. a. Starters 8 nos. b. Dishes (chicken/beef/pork/mutton/fish/Veget able etc.)-20 nos. c. Salads 5 nos. d. Dessert/Sweet 4 nos.
Stocks, soups & Sauces
Salad, salad dressing Sandwiches and canaps
Methods of Cooking Food Cheese & types of cheese Knowledge about various cuts of Vegetables and Meats (Chicken/veals/mutton/fish & sea Food/pork/beef/lamb/game.)
19
: Cook Halwaie : Hospitality : HOS214 : Minimum 5th Standard & 14 years and above &Completed HOS104 : Candidates would be able to work in the Kitchen of a small scale Hotel/Restaurant/self employment. He/she would be able to prepare Indian Sweet and also be able to assist the Head Cook/Chef in preparing Sweets. : 120 hrs. : Given below Underpinning Knowledge (Theory ) Aims and object of Cooking Food
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures.
Methods of Cooking Food Knowledge about various cuts of Vegetables and fruits Energy and Water Conservation. Knowledge about Ingredients and spices
20
: Head Cook : Hospitality : HOS325 : Minimum 5th passed or 5 years experience and working Knowledge of English (Reading/writing/speaking.)+Any MES Module ofLevel II i.e. HOS208-HOS216 : Candidates would be able to work in the Kitchen of Hotel/Restaurant as Head Cook/Chef. He/she would also able to lead a group of Chefs/cooks and able to prepare menu planning, Recipes development, cost Control and inventories management. : 18 years and above. : 150 hours : Given below Underpinning Knowledge (Theory ) Cookery Culinary Terms Energy and Water Conservation.
Terminal Competency
Age Duration Course contents
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Prepare stocks and soups Prepare mother Sauces Prepare eggs, poultrys, Food & sea Foods, Meat dishes. Prepare hot & cold Sweets. Bulk preparations of food. Prepare pastry, cakes & breads etc.
Courses of Menu Knowledge of Menu planning, Recipe writing & Standardization of Menu.
Nutrition basic Knowledge Inventory of stores How to prepare requisition of stores for daily needs Catering calculation simple exercise relating to quantities and cost of Raw Materials Monitor catering revenue and costs establish and maintain quality Control
21
Develop a Food Safety plan Re-heating of Food
Cook -Amritsari (Punjabi) Cuisine

22
Name Sector Code Entry Qualification & Age
: : : :
Cook -Amritsari (Punjabi) Hospitality HOS215 Vth standard & Completed HOS104 module on Assistant Cook, 14 years & above
Duration Terminal Competency
: :
270 hours
Identify, select, use and store tools, equipments and materials used in cooking of Amritsari Cuisines in a safe manner. Prepare different types of Kulcha, Roti, Prantha, Rice, Dishes, Lassi, Halwa, Kheer, Pakora.
Course Contents Practical Competencies
Given below Underpinning Knowledge(Theory)
Use of protective clothing Maintain Hygiene personal cleanliness &
Safety precautions, use of protective clothing and elementary first aid.
out basic first aid
Importance of personal cleanliness & Hygiene Reasons for carrying out good
Carry
treatment/notifying accident. Practice fire safety measures Simple Disaster Management for &
housekeeping practices
preventive
measures
staff/
Functions and uses of various tools, equipment and materials.
guests/ equipment in the event of Earthquakes, Tsunami, etc. Identify materials tools, used equipments in cooking and of
Care and use of tools, equipment and materials used in bakery Selection and correct use of tools and equipment
Amritsari Cuisines Apply good house keeping practices, proper handling of materials and
Proper handling and correct use of hand tools
23
Practical Competencies
Underpinning Knowledge(Theory)
disposal of waste, follow statutory regulations. Store/lay and use materials at work in safe manner Use and store tools and equipments in a safe manner Select proper tools, equipment and material for a particular task Check quality of raw materials as per standards (Materials : flour, rice, vegetables, spices, salt, oil, meat) Prepare different types of Kulchas 1. 2. 3. 4. 5. 6. Plain Kulchas Potato Kulcha Butter Kulcha Cheese Kulcha Cauliflower Kulcha Radish Kulcha
Different types of Amritsari Cuisines. Quality standards and testing of raw materials and product
Types of flours and rice used in Amritsari Cuisines
Different Ingredients, used in
types tools
of and of
Kulchas. equipment Kulchas.
preparation
Method for preparation of Kulchas. Factors affecting the quality of
product and precautions. Different types tools of Roti/Pranthas. and equipment
7. Kesar & Dry fruit Kulcha Prepare different types of Prantha 1. 2. 3. 4. Tandoori Roti Basen di Roti Bajre (Millet) di Roti Lashhe Dar prontha (prepared with desi ghee) 5. Egg Prontha 6. Different tandoori prontha Prepare following Amritsari dishes
1. Amritsari Chole (Chickpeas Curry) 2. Punjabi Aloo (Amritsari recipe) 3. Amritsari Paneer ( Spicy Grilled Cottage Cheese)
Ingredients, Roti/
used in preparation of Roti/Pranthas. Method for preparation of
Roti/Pranthas. Factors affecting the quality of product and precautions.
Different types of Amritsari dishes. Ingredients, used in tools and equipment Amritsari
preparation of
dishes.
Method for preparation of Factors affecting
Amritsari dishes.
24
4. Choley Bhaturey ( Curried Chick Peas with Fried Bread) 5. Basen Curry (Punjabi) 6. Sangare Wali Curry 7. Sarsoo da Sagg 8. Shahee Paneer 9. Ginger Paneer 10. Malaee Kofta 11. Channa Masala 12. Dry Fruit Vegetable 13. Pease and Cheese Vegetable 14. Beet Root Vegetable 15. Bhaine de Kofte and Vegetable 16. Dal Amritsari 17. Dal Makani 18. Rajma
the
quality
of
product
and
precautions.
Different Ingredients, used in
types tools
of and
Purees. equipment of Purees.
preparation
Prepare different types of Puree 1. 2. 3. 4. 5. 6. Simple puree Peethi wali puree Palak puree Bathue and Methi wali puree Aloo puree Makki di Puree
Method for preparation of Purees. Factors affecting the quality of
product and precautions.
Different types of Rice. tools and equipment
Ingredients, used in
Prepare different types of rice

1. 2. 3. 4. 5. 6. Plain Rice Veg. Pulao Peas Rice Multi colour Rice Sweet Rice Special Kichree
preparation of Rice.
Method for
preparation of Rice. Factors affecting the quality of product and
precautions. Different types of Lassi. Ingredients, tools and equipment used in
Prepare Potato Tikkee and Pakoras Prepare different types of Lassi 1. 2. 3. 4. 5. 6. Namkeen Lassi Hing Wali Lassi Azwain Wali lassi Cucumber Wali lassi Kesar Wali Lassi Dry Fruit Lassi
preparation of Lassi. preparation of Lassi.
Method for Factors
affecting the quality of product and precautions. Different types of Halwa/ Kheer. Ingredients, tools and equipment
Prepare different types of Halwa and Kheers 1. Malai Wala Halwa
used in preparation of Halwa/ Kheer. Method for preparation of Halwa/
25
2. Moongi Da Halwa 3. Suji Da Halwa 4. Ate Da Halwa 5. Aloo Da Halwa 6. Pumpkin Halwa 7. Dry Fruit Halwa 8. Fruit Halwa 9. Kheer 10. Firnee 11. Saboo Dana De Kheer 12. Makronee de Kheer 13. Gajrela 14. Bhugga (Winter Spl.) 15. Khjoore (Lohree Spl.) Prepare Pudina Chatnee Prepare different types of tea 1. 2. 3. 4. Black Tea Ginger Tea Lemon Tea Mint Tea and care of tools
Kheer. Factors affecting the quality of product and precautions.
Different types of Tea. Ingredients, tools and equipment used in preparation of Tea. Method for preparation of Tea. Factors affecting the quality of product and precautions.
Maintenance equipment
26
Sl. No. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35.
LIST OF TOOLS AND EQUIPMENT NAME OF THE ITEMS Electric Tandoor Prates Different sizes ( For Dough Floor) Sauce Panes of Different Sizes Knifes Different Sizes Graters Gas Stove & Cylinders Rod Set for Tandoor Fry Pans of Different Sizes Sieves of Different Sizes Chhkla Velna Karchhia Peelers Jugs Glasses Spoons Plates Full/Half/Quarter Mixer Grinder Juicer Weighing Machine Refrigerator Cookers of Different Sizes Iron Sieves Different types Pitchers different sizes Tooka for Chopping Sarso Sagg Datree (Sickle) Tawa Tea Pan Lemon Squeezer Dust Bins Chapati Box Buckets of Different Sizes Mugs Library books Proper electric & gas connection Instructor table & chair Trainees table and chair
QUANTITY 1 No. 4 Nos. 10 Nos. 10 Nos. 4 Nos. 2 Nos. 1 No. 10 Nos. 10 Nos. 4 Nos. 6 Nos. 6 Nos. 6 Nos,. 24 Nos. 24 Nos. 36 Nos. 1 No. 1 No. 1 No. 3 Nos. 05 Nos. 2 Nos. 1 No. 1 No. 3 Nos. 3 Nos. 1 No. 3 Nos. 2 Nos. 4 Nos. 4 Nos. As required As required 1 No. each (for 20 trainees)
27
Name Sector Code Entry Qualification & Age
: : : :
Cook- Baker Hospitality HOS216 Vth standard, 14 years & above& Completed HOS104
Duration Terminal Competency
: :
240 hours
Identify, select, use and store tools, equipments and materials used in Bakery in a safe manner. Produce breads, biscuits, cookies, cakes and vegetable patties
Course Contents
: Given below
Use of protective clothing and boots Maintain Hygiene personal cleanliness &
Safety precautions, use of protective clothing and elementary first aid.
out basic first aid
Importance of personal cleanliness & Hygiene Reasons for carrying out good
Carry
treatment/notifying accident. Practice fire safety measures Simple Disaster Management for &
housekeeping practices
preventive
measures
staff/
Functions and uses of various tools, equipment and materials.
guests/ machines in the event of Earthquakes, Tsunami, etc. Identify tools, equipments and
Care and use of tools, equipment and materials used in bakery
28
materials used in bakery Apply good house keeping practices, proper handling of materials and disposal of waste, follow statutory regulations. Store/lay and use materials at work in safe manner Use and store tools and equipments in a safe manner Select proper tools, equipment and material for a particular task Check quality of raw materials as per standards (Materials : flour, fat, bakers yeast, cream, sugar and salt) Produce plain bread, fermented
Selection and correct use of tools and equipment
Proper handling and correct use of hand tools
Different types of bakery products and their uses.
Quality standards and testing of raw materials and product
Types
of
flours
for
the
bakery
products Quality of flour for the production of bakery items Different types of breads and their uses. Ingredients, tools and
equipment used in bread production. Method for bread production. Factors affecting the quality of product. Different cookies. equipment types of biscuits and
bread, protein rich bread and special breads Produce different types of biscuits and cookies Produce different types of cakes Produce different types of icings Prepare vegetable patties Test quality of products made Maintenance and care of equipment (Equipment: flour mill, mixer,
Ingredients, tools and used in biscuit and
cookies production.
Method for
biscuit production. Factors affecting the quality of product. Different types of cakes. Ingredients, tools and equipment used in cake production. production. Method for cake
Factors affecting the
quality of product. Different types of icings and their
molding machines, oven balance,
29
packing machines) Pack and seal given food products (Products: breads, biscuits, cookies, cakes, patties) List out the materials required for the given product Estimate cost of materials required Estimate man power and time
uses.
Ingredients,
tools
and
equipment used in icing production. Method for icing production. Factors affecting the quality of product. Ingredients, used in tools and of equipment vegetable
production
patties.
Method for production of Factors affecting
vegetable patties.
the quality of product. Importance and methods of storage and packaging for bakery items and
required for completing the work Estimate labour cost, overheads and cost of utilities (Power, water) Estimate the total cost involved in production of a product. Identify the possible agencies and other customers, who can purchase. Make a comparative study of the rates of other suppliers. Prepare a label according to requirement.
30
LIST OF TOOLS AND EQUIPMENT Sl. No. NAME OF THE ITEMS 1. Large bakery oven 2. Dough mixing machine 3. Working Table (4 boys working on a table) 4. Chopping Board 5. LP Gas cooking range (oven+griller) 6. Cooking range (high) 7. Refrigerator (165 litre) 8. Mixing machine 9. Weighing machine (medium size) 10. Fry Pan (medium and large) 5 each size 11. Kadai (Small and medium) 2 each size 12. Salad bowl(small medium) 4 each size 13. Tawa Medium 14. Wok (Chinese kadai)(small & medium) 15. Rolling pin and rolling base 16. Ladle (Soup,, Fry, Steak, Table) 5 each 17. Wooden Spoon 18. Aluminium tray (Medium and large 5 each size 19. Baking tray 20. Bread mould 21. Cake mould (medium size) 22. Strainer 23. Sauce pan 24. Measuring jar 25. Jelly mould 26. Wash basin 27. Non stick pan 28. Godrej Cupboard 29. Sundry equipment 30. Black Board 31. Trainee Lockers 32. Library books 33. Proper electric & gas connection 34. Instructor table & chair 35. Trainees table and chair
QUANTITY 1 No. 1 No. 5 Nos. 10 Nos. 2 Nos. 2 Nos. 1 No. 1 No. 1 No. 10 Nos. 4 Nos. 8 Nos. 5 Nos. 6 Nos. 5 sets 20 Nos. 8 Nos. 10 Nos. 6 Nos. 6 Nos. 6 Nos. 4 Nos. 6 Nos. 2 Nos. 6 Nos. 4 Nos. 4 Nos. 2 Nos. As required 1 No. (for 20 trainees) As required As required 1 No. each (for 20 trainees)
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HOUSEMEN (Basic) Name Sector Code Entry Qualification Terminal Competency : Housemen (Basic) : Hospitality : HOS107 : 5th standard & 16 years and above : Successful candidates would be able to: 1. Work under any supervisor, assisting him in his daily work. 2. Identify the different Equipments used in House- keeping Department. 3. Will be able to sort out & count Linen & Uniforms. 4. Knowledge of personal Hygiene & appearance factors. 5. Checking for Pests & reporting. 6. Basic first Aid & notifying Accidents. 7. Basic communication skill. : 70 Hours : Given below Underpinning Knowledge (Theory ) Apply Hygiene, Safety & security procedures when carrying out the task
Duration Course Content
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc.
Practice good personal Hygiene & maintain good grooming standard.
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Practice waste disposal as per environmental laws. Pest control measures. Introduction to Equipments used & their Operation in H.K. Identification of Linen / Uniforms / cleaning supplies. Laundry procedure of counting and sorting of Linen/ Uniforms. Basic stitching machine. Checking for Pest, reporting and Control. First Aid/ Notifying Accidents. Basic care of plants. Fire Safety Measures Energy and Water Conservation Waste Disposal as per Environmental Laws
Understand the purpose & use of each cleaning supplies & equipment. Use basic communication Skills for courtesy & comprehension. Types of Pests and Control.
First Aid and its uses. Energy and Water Conservation.
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: Room Attendant : Hospitality : HOS217 : Minimum 5th Std. pass or completed HOS107& 16 Years and above :Successful candidates would be able to 1. Service the total Guest room. 2. Distinguish between different furniture, fixtures and floor surfaces 3. Identification of Guest supplies 4. Take care of all the articles present in the Guest room : 100 Hours : Given below Underpinning Knowledge(Theory) Different types of rooms in hotel premises
Terminal Competency
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practising Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Bed making . Identification of furniture, fixtures and floor surfaces Cleaning of different types of furniture, fixtures and floor surfaces Cleaning and shampooing of Carpets
Different types of cleaning agents and supplies and their use
Function of each agent Proper care and storage of cleaning Equipments Setting and emptying maids Cart
Stock taking
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Identification of Guest supplies and agents Waste Disposal and Fire Safety Measure Water and Energy Conservation Individual Guest relationships and to fulfill their legitimate demands
Name Sector Code Entry Qualification . Terminal Competency
: HEAD HOUSEMEN : Hospitality : HOS218 : Min 5th std pass and completed HOS107 & 16 years and above : Successful candidate would be able to1. Supervise the work in Public areas i.e. Rest rooms, lobby, Corridors, poolside. 2. Cleaning of chandeliers. 3. Banquet cleaning. 4. Cleaning of Elevators. 5. Issue soaps, clean, dry towels as per requirement. 6. Cleaning of external glass in Building. : 100 Hours : Given below THEORY Principles of cleaning followed by H.K. Staff.
PRACTICAL Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures.
Floor supervisor functions.
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Pest Control & Measures. Fire Safety Measures Disposal of Waste as per environment Laws Energy and Water Conservation Caring for machinery and Equipments
Care of frame, vases & other articles in the corridors, pantries, lobbies. Different types of Carpets & its care, Energy and Water Conservation.
: Linen /Uniform Room Supervisor : HOSPITALITY : HOS324 : Min 5th STD pass and completed HOS217/218 & 16 years & above : Successful candidates would be able to: 1) Provide clean Serviceable Uniforms to the staff. 2) Par stock and inventory Control importance. 3) Assist the supervisor by actually issuing Linen and filling records as necessary. 4) Distinguishing between different types of Linen & Uniforms. 5) Stain removal.
Duration : 120 Hours Course content : - Given below Practical Competencies Underpinning Knowledge (Theory) Maintaining personal cleanliness Classification of Linen/Uniforms & Hygiene Practices as per the material Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at Records to maintain while issuing all times. & receiving Linen/Uniforms. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Stain removal. Principles of stain removal.
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Laundry & dry cleaning procedureCollection Sending Returning Other cleaning Service Proper storage
Par stock.
Inventory Control. Laundry Operation. Energy and Water Conservation.
: Public Area Supervisor : Hospitality : HOS323 : minimum 5th STD pass & completed HOS217/218 & 16 years and above : Successful candidates would be able to:1) Maintain cleanliness and attractiveness of the Guest floors and Public areas 2) Function as a night supervisor in case of emergency. 3) Supervise the lower staff. 4) Prepare reports. : 120hrs : Given below Underpinning Knowledge (Theory ) General principles of cleaning.
Terminal competency
Duration Course content
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Maintenance of furnitures in
Understand the purpose frequency of cleaning. Identify the areas included in maintaining the Guest rooms & Public areas. Identify the right cleaning agent for the task to be performed & know the dilution rate. lost and found procedures and
37
Public areas Knowledge and care about Equipments Personality and communication Skills
Safety of property duty roaster management motivation and team leader Skills Energy and Water Conservation
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Name Sector Code Entry Qualification . Terminal competency
: Reservation Asst. and Telephone Asst. : Hospitality : HOS219 : Min 10th STD pass or English as Language & 17 years and above : Successful candidates would be able to handle Reservation, amendments and cancellations. Do Reservation charts, room allocation. Maintain Guest history Cards handle incoming and outgoing calls on the EPABX. Handle in house calls. Transfer calls. Maintain various register used in telephone exchange. : 80 Hours : Given below Underpinning Knowledge(Theory) Reservation: modes of Reservation requests, sources of Reservations.
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Do Reservation charts and room allocation. Maintain Guest history Cards. Handling incoming and outgoing calls on the EPABX Handles in house calls. Transfers calls. Maintain various registers in use in the telephone exchange. Knowledge about national and
Types of rooms Energy and Water Conservation. Ethiques of telephonic conversation.
Types of plan and room rates. Group Reservation. Forecasting room Reservation. Qualities of a good telephone operator. Co-ordination with other departments. Phonetic alphabets. Methods of payments, use of
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international telephone codes Knowledge about important phone numbers about fire, police, doctors etc. Fax, computer and e-ticketing Knowledge and simple computer skills(MS-Word)
credit Cards and deduction of frauds in credit Cards
Conversion of currencies Local Laws, Passport and Visa details Knowledge of local Tourist places
Name
: Reception Asst. and information Asst.
40
Sector Code Entry Qualification
: Hospitality : HOS220 : Min 10th STD pass or English as Language & 17 years and above : Successful candidates would be able to maintain arrival and departure register. Greet and welcome Guest on arrival. Fill the registration Card, calculate room position. Give information to the Guest about the hotel and any other information the Guest wants. Take messages for Guest. Handle Guest enquires and complaints. : 80 Hours. : Given below
Terminal Competency
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Fill registration Card. Calculate room position. Give information to the Guest. Take down messages for the Guest. Handle Guest enquiries and complaints. Knowledge local laws and practices Handling high profile guests like head of the States and Countries.
Underpinning Knowledge(Theory) Job description of a receptionist.
Department the receptionist coordinates with.
Front office introduction. Energy and Water Conservation. Qualities of Front office staff.
Front office organizational hierarchy. Information: 1. Maintain alphabetical index. 2 .Receive messages. 3. Control Guest room key 4. Awareness about simple language translations.
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: Bellboy : Hospitality : HOS105 : Min 8th STD pass. & 16 years and above 42
. Terminal competency
: Successful candidates would be able to handle Guest luggage on arrival and departure, explain various Controls in the room to the Guest. Check the Guest room on departure, page Guest. Shift Guest luggage. Process the discrepancy report. Handle left luggage. Handle new postage and paper. : 50 Hours : Given below Underpinning Knowledge(Theory) Guest arrival procedure. Guest departure procedure.
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures . Knowledge about bell desk Equipments and familiarization of their handling in the Front office. Page Guest shifting Guest baggage. Handles left luggage. Processing housekeeping discrepancy. Handling postage and daily newspapers.
Basic Front office terminology. Energy and Water Conservation. Lobby hierarchy.
Scanty baggage procedure. Job description of a Bellboy.
43
44
: Assistant Steward/ Waiter/Barmen : Hospitality : HOS106 : Min 8th STD pass or English as Language & 18 years and above : Successful candidates would be able to do the: 1. Basic Service in Restaurant or Bar. 2. Mise-en-place and Mise-en-scene of Restaurant or Bar 3. Stocking of Hard/Soft Beverages. 4. Clearing of Table 5. Maintain the Restaurant/Bar
Terminal Competency
: 120 Hours. : Given below
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Napkin folding/how to lay Table cloth/carrying Cutlery Changing & laying of Table cloth
Underpinning Knowledge(Theory) Practice good personal Hygiene & maintain good grooming standards
Knowledge about equipment used in Bar and Restaurant
The Restaurant Laying of Cover
45
Handling, upkeep and polishing of silver, Cutlery and crockery How to use Service cloth, carrying of plates, clearing of plates & Cutlery Miser-en-scene & Place-enplace A-la-Carte Cover and Service of different type of Food like Chinese etc. Table-de-hote Cover Breakfast Covers Basic of Cocktails and Mock tails Service of alcoholic & Nonalcoholic drinks. Attitude and Behavior Personality appearance, communication skill and customer dealing, Guest complaint handling Disposal of Waste material
Waiting at the Table
Types of Menu
11 courses of Menu Alcoholic & Non-alcoholic Beverages
Basic idea of banquet and buffets.
Types of Services Energy and Water Conservation.
46
Name Sector Code Entry Qualification Age . Terminal Competency:
: Steward/Waiter : Hospitality : HOS221 : Min 8th STD pass with little knowledge of English. &Completed HOS106 : 17 yrs & above Successful candidates would be able to: 1. Work as a Steward. /Waiter 2. Welcome Guest 3. Take Reservation for Restaurant 4. Escort Guest to their respective Table. 5. Present Menu Cards 6. Take order and to do the Service of Food and Beverage : 120 hours : Given below Underpinning Knowledge (Theory) Knowledge about various types of Equipments used in the Restaurants and Bars. Apprising and drawing of Cutlery, Glassware, Linen, Hygiene handling of the same
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Knowledge about the type of Cutlery & Crockery/glassware to be used with what type of Dish. How to use the Tray, Tray carrying position, how to lay the Tray for breakfast Arrangement and preparation of Side Board & Service Table How to place order to the Kitchen and Bar Arrangement of silver according to the Menu on the table
General idea about the functioning of Pantry/ still room/side Board in the Hotel/Restaurant. The Restaurant The Menu types of Menu, course of Menu, Uses of Menu Card.
Rules for laying a Table / Rules for Waiting at the Table/Dos and Donts for a Waiter. Common Sauces and their Basic Ingredients. Salads with recommended Dressings Food & Their Accompaniments. Method of Cooking Food. (Basic)
47
Service of Breakfast/Lunch, Dinner, Buffet Service Service of Wines & Alcoholic Beverages, Knowledge of glasses Basic Cocktails & Mock tails o Closing the Restaurant-soiled Linen removal/preparation of Restaurant for next Service period, preparation of checklist. Flamb Dishes (preparation) A la- carte Cover and types of Services Table de hotel Cover and breakfast Cover
Breakfast Energy and Water Conservation. Buffet and banquets. Service of breakfast/ Lunch, Dinner, Buffet Service.
Types of Non-alcoholic Beverages & their Service. Spirits & liqueurs Gin/Brandy/Rum & Beer (Draught/Bottled beer) Guerdon Service
48
Name Sector Code Entry qualification Terminal competency
: Bar Tender : Hospitality : HOS222 : 8th Std. pass & 17 years and above &Completed HOS106 : Successful candidates would be able to: 1. Work as a Bar Tender 2. Prepare Cocktail and Mock tail 3. Serve wine, beer and spirits at right temperature 4. Serve Non-alcoholic Beverage 5. Take Beverage order 6. Do Bar Inventory : 120 hours and then in steps of 30 hours : Given below
Practical Competencies Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Garnishes for Cocktail. Order taking Service & Cocktail of whisky. Order taking Service & Cocktail of Brandy. Order taking Service & Cocktail of Gin. Order taking Service & Cocktail of Rum. Order taking Service & Cocktail of Vodka. Order taking Service & Cocktail of Tequila.
Underpinning Knowledge (Theory)
Beer-Production-Brand Names
Whisky-Production-Brand Names
Brandy-Production-Brand Names Gin-Production-Brand Names Rum-Production-Brand Names Vodka-Production-Brand Names Tequila-Production-Brand Names Storage of Beverages Accompaniments and snacks
49
Service of spirits and beers Computerized inventory and billing procedures
MODULE HOSPITALITY ASSISTANT
50
Name Sector Code Entry Qualification Age Terminal Competency
: : : : : :
Hospitality Assistant Hospitality HOS101 8th Standard pass 16 yrs & above After completing the course the person would be able to assist in basic Hospitality Services in various departments of Hotels.
180 hrs (i.e. 6 hours for 30 working
Duration
Days) Practical Competencies 60 Hrs Maintaining personal cleanliness & Hygiene Practices Carry out basic First Aid treatment/notifying accident. Practicing Fire Safety measures Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff/guests/machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures Field Survey Work Exposure Visit to Hotels Demonstration of Table layouts Exposure to Restaurants Acquaintance with Restaurant equipment Acquaintance with Cutlery crockery/
Underpinning Knowledge(Theory) 120 Hrs Introduction to Hotel Industry Types of Hotels Importance of grooming Hygiene in Hotels Inter personal Skills in
Hospitality Customer relations Departments in Hotels Food & Beverages Department Coordination among departments Organizational hierarchy Attributes of F & B Services Restaurant equipment Preparation of Services Handling Tasks Banquets Types of Services 1Room Service /room staff organization all
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Demonstration of Table layout Familiarization with Beverages and alcohols
Control system Production Front office Reservations Types of Room Check in/out) House keeping Department Energy and Water Conservation.
Observation duties/dress code of Kitchen staff Observation of duties of Front office execution. Room keeping Hygiene requirements o
Notes 1. In order that students get maximum exposure to functioning of Hotels, at least three or four reputed Restaurants /Hotels should be enlisted for Practical support. 2. One entire set of Front office equipment; crockery, Cutlery and Linen should be available for demonstration. 3. Empty Beverage containers could be kept for display.
1. Name 2. Sector
: :
Household Assistant ((HOSGeneral) Hospitality
52
3. Code 4. Entry Qualification 5. Terminal competency :
: :
HOS102 8th Standard & 14 yrs. and above
After completing of the course the trained person will be able to perform general duties of a household staff such as: 1. 2. 3. 4. 5. 6. Operate and upkeep domestic appliance. Dusting, sweeping, mopping, cleaning and scrubbing Use and upkeep crockery, linen, cutlery, glass ware. Tray, trolley and table layouts for tea, breakfast, lunch, dinner, party and beverages. Serve food and beverages Baby care bathing, dressing, feeding of proper food, hygiene care.
6. Duration 7. Contents
: 150 hours : Given below
Underpinning Knowledge (Theory) 1. Familiarization with a modern house including 1 Basic Etiquettes, manners and
kitchen, domestic appliances and gadgets. 2. Demonstrate and make trainees practice on social skills, personal and job hygiene standards and courtesies required during employment. 3. Practice of making and answering telephone calls. 4. Practice on Operation and upkeep of electrical and 2 electronic home appliances ,i.e., Vacuum Cleaner Washing Machines Motor Pumps Air Conditioners Geyser Electrical iron Steam press 3 5. Identify, use handling and upkeep of Room and bathroom linen. communication skills Awareness of their role in the household and introduction to layout and set up modern houses and facilities for contemporary homes. Appraisal of electrical, mechanical gas operated kitchen gadgets, their names, uses, up-keep, care and maintenance.
. Knowledge of commodities-their classification, uses, dos and donts for storage and their uses Knowledge of various surfaces marble, granite, wood, metal and others-daily cleaning, periodic cleaning and spring cleaning
4
6. Practice on dusting, sweeping, mopping and scrubbing etc, cleaning of various metals.
A systematic way to clean various surfaces-daily, periodic and spring-cleaning.
Sanitation needs with reference to pests and their control and exhaust systems.
53
7. Practice of Room and Bed making
6 Appraisal of food and beverage

service equipment-furniture, crockery, cutlery, glass-ware, linen and miscellany with their names and uses Cleaning care and upkeep of various food-beverage service ware Basics of sequence of menu { not more than 4 courses appetizer, so up, main course and desserts classification of beverages[ alcoholic and non-alcoholic]
8. Identification, use handling and upkeep of crockery, 7 F&B Linen, Cutlery, Glassware and Miscellaneous ware. 9. Demonstrate and practice cleaning methods for different types of crockery, cutlery, glassware and other table 10. Practice of different Tray, Trolley and Table layouts for Tea, Breakfast, Lunch, Dinner and partly and beverage.
8 Basics of table, bar and tray set ups

ready for service and clearance after service 9 Classification of beverages ( Alcoholic and non alcoholic)
11. Service of Food and Beverage items
12. Demonstrate and practice how to set up side station/side boards and bar counters ready.
13. Demonstrate and practice systematic ways of clearance of tables and trays after service is over. 14. Baby care bathing, dressing, feeding of proper food, hygiene care. 15. Simple Flower Arrangements. 16. Handling and disposal of waste. 17. Practice of First Aid Techniques 18. Use of Fire Fighting equipments.
LIST OF TOOLS AND EQUIPMENTS FOR BATCH OF 20 TRAINEES:
Containers: 1. Chaufer maids trolley 2 Nos. 2. Dust Pans 10 Nos. 3. Buckets/tubs 20 Nos.
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4. Mugs 20 Nos. 5. Dustbins 2 Nos. 6. Mop buckets 2 Nos. 7. Spray cans for glass cleaning 20 Nos. 8. Containers for storing materials and equipments (cup board with 10 selves) 2 Nos. Brooms and Brushes: 1. Soft brooms/hard brooms 5 Nos. 2. Carpet brushes-shampooing and dusting 5 Nos. 3. Upholstery brush 5 Nos. 4. Scrubbing brush (floors) 5 Nos. 5. Shoe polishing brush 2 Nos. 6. W.C. brush 2 Nos. 7. Wall Brush 2 Nos. 8. Long handle fringe mops 5 Nos. 9. Long handle mops dry 5 Nos. 10. Long handle mops dusting brush 5 Nos. 11. Long handle mops scrubbing brush 5 Nos. 12. Bottle brushes 5 Nos. 13. Cloths scrubbing brush 5 Nos. 14. Sponges 5 Nos. 15. Steel wool 5 Nos. 16. Nylon scrubbers (soft) 5 Nos. 17. Cotton pads 20 Nos. 18. Blotting paper 20 Nos. Cleaning and Polishing Cloths:1. Duster - 50 cm x 50 cm. 20 Nos. 2. Hand mops - 50 cm x 50 cm 20 Nos. 3. Yellow polishing cloths 20 Nos. 4. Glass cloths 5 Nos. 5. Magnetic glass 5 Nos. Mechanical equipments:1. Vacuum cleaner (small and large) domestic only 1 No. each 2. Floor scrubber/polisher 5 Nos. 3. Carpet shampooing machine 1 No. 4. Ordinary step ladders of different heights 2 Nos. 5. Washing machine domestic 1 No. 6. Iron/electric iron 2 Nos. 7. Exhaust fan 2 Nos. 8. Sinks for washers 5 Nos. 9. Metal stand for drying cloths 5 Nos. 10. Water filter and purifier 2 Nos. each 11. Geyser 1 No. 12. Refrigerator (domestic) 1 No. 13. Electrical accessories (i.e. fan, light etc.) 2 Nos. each Cleaning materials:1. Detergent 2. Deodorants 3. Anti-septic 4. Disinfectants 5. Room fresheners 6. Carpet shampooing lotions 7. Common stain removal agents
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8. Polishing agents.
56
1.Name 2.Sector 3. Code 4. Entry Qualification 5.Terminal competency
MODULE Household Assistant (Kitchen and Service) : : : Hospitality HOS103 Min. 8th Std. & 14 yrs. And above
: After completing of the course the trained person will be able to perform general duties of a household staff such as: 1. 2. 3. 4. 5. 6. Operate and upkeep kitchen gadgets. Dusting, sweeping, mopping, cleaning and scrubbing Use and upkeep crockery, linen, cutlery, glass ware. Chopping, slicing, grinding of commodities (including meat and vegetables) Tray, trolley and table layouts for tea, breakfast, lunch, dinner, party and beverages. Serve food and beverages 150 hours Given below Underpinning Knowledge (Theory)
1. Related Basic Etiquettes, manners and communication skills
6. Duration 7. Contents
: : Practical Competencies
1. Familiarization with a modern house including kitchen, domestic appliances and gadgets.
Awareness of their role for food and beverage section of the household and introduction to layout and set up a modern kitchen and dining facilities for contemporary homes
2. Appraisal of electrical, mechanical gas operated kitchen gadgets, their names, uses, up-keep, care and maintenance
2. Practice on Operation and upkeep of electrical and electronic kitchen gadgets, i.e., Vacuum Cleaner Motor Pumps Air Conditioners Geyser Microwave Hotplate Cooking range Oven Dish washer (manual machine) 3. Practice on dusting, sweeping, mopping and scrubbing etc, cleaning of various metals.
3. Appraisal of kitchen miscellanypots and pans, knives and cookware for a modern home-their uses, care, upkeep and maintenance. 4. Knowledge of various kitchen surfaces-marble, granite, wood, metal and others-daily cleaning, periodic cleaning and spring cleaning 5. Knowledge of commodities-their classification, uses, dos and donts for storage and their uses
57
4. Identification, use handling and upkeep of crockery, F&B Linen, Cutlery, Glassware and Miscellaneous ware.
5.
Familiarization with various commodities used in kitchen and their uses
6. Kitchen hygiene, sanitation needs with reference to pests and their control, garbage disposal and exhaust systems 7. Awareness of various cooking methods in home style contemporary living standards 8. Pre-preparation of foods-ready for cooking.
6. Practice of chopping, slicing, grinding of commodities (including meat and vegetables).
7. Refrigerating and storage of food and beveragesdemonstrate and show what needs to be kept where and how during storage.
9. Appraisal of food and beverage service equipment-furniture, crokery, cutlery, glass-ware, linen and miscellany with their names and uses 10. Cleaning care and upkeep of various food-beverage service ware 11. Basics of table, bar and tray set ups ready for service and clearance after service 12. Basics of sequence of menu ( no more than 4 courses appetizer, soup, main course and desserts) 13. Classification of beverages [Alcoholic and non-alcoholic] courtesies theory inputs in local language.
8. Demonstrate and practice cleaning methods for

different types of crockery, cutlery, glassware and other table ware.
9. A systematic way to clean various surfaces-daily,

periodic and spring cleaning.
10. Practice of different Tray, Trolley and Table

layouts for Tea, Breakfast, Lunch, Dinner and partly and beverage.
11. Service of Food and Beverage items 12. Demonstrate and practice how to set up side
station/side boards and bar counters ready.
13. Demonstrate and practice systematic ways of

clearance of tables and trays after service is over.
14. Demonstrate and make trainees practice on social

skills, personal and hob hygiene standards and courtesies required during employment.
15. Handling and disposal of waste. 16. Practice of making and answering telephone calls 17. Practice of First Aid Techniques
18. Use of Fire Fighting equipments.
58
59
LIST OF TOOLS AND EQUIPMENTS FOR BATCH OF 20 TRAINEES: Containers: 1. Chamfer maids trolley 2 Nos. 2. Dust Pans 10 Nos. 3. Buckets/tubs 20 Nos. 4. Mugs 20 Nos. 5. Dustbins 2 Nos. 6. Mop buckets 2 Nos. 7. Spray cans for glass cleaning 20 Nos. 8. Containers for storing materials and equipments (cup board with 10 selves) 2 Nos. Brooms and Brushes: 1. Soft brooms/hard brooms 5 Nos. 2. Carpet brushes-shampooing and dusting 5 Nos. 3. Upholstery brush 5 Nos. 4. Scrubbing brush (floors) 5 Nos. 5. W.C. brush 2 Nos. 6. Wall Brush 2 Nos. 7. Long handle fringe mops 5 Nos. 8. Long handle mops dry 5 Nos. 9. Long handle mops dusting brush 5 Nos. 10. Long handle mops scrubbing brush 5 Nos. 11. Bottle brushes 5 Nos. 12. Cloths scrubbing brush 5 Nos. 13. Sponges 5 Nos. 14. Steel wool 5 Nos. 15. Nylon scrubbers (soft) 5 Nos. 16. Cotton pads 20 Nos. 17. Blotting paper 20 Nos. Cleaning and Polishing Cloths:1. Duster - 50 cm x 50 cm. 20 Nos. 2. Hand mops - 50 cm x 50 cm 20 Nos. 3. Yellow polishing cloths 20 Nos. 4. Glass cloths 5 Nos. 5. Magnetic glass 5 Nos. Mechanical equipments:1. Floor scrubber/polisher 5 Nos. 2. Carpet shampooing machine 1 No. 3. Ordinary step ladders of different heights 2 Nos. 4. Exhaust fan 2 Nos. 5. Sinks for washers 5 Nos. 6 .Metal stand for drying cloths 5 Nos. 7. Water filter and purifier 2 Nos. each 8. Geyser 1 No. 9. Electric oven/gas oven/Micro oven 1 No. 10. Refrigerator (domestic) 1 No. 11. Electrical accessories (i.e. fan, light etc.) 2 Nos. each Cleaning materials:1. Detergent 2. Deodorants 3. Anti-septic 4. Disinfectants 5. Common stain removal agents 6. Polishing agents.
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List of Members of the trade committee : 1. Shri Ashok Kumar, DDG, DGET, New Delhi Chairman 2. Shri Kuldip Singh, Gen. Manager, ITDC 3. Principal, Instt. of Hotel Management, Pusa 4. Principal, Instt. of Hotel Management, Lajpat Nagar 5. Shri Harbaksh Singh, Ex. Lecture, Intt. Of hotel Management 6. Shri. S. P. Singh, Central Board of Technical Edu., Delhi 7. Shri Suresh Jacob, Project Manager, KITCO Ltd., Kerala 8. Ohries ( Chain of 20 restaurants/hotels ) 9. ITC Kakatiya Sheraton 10. Country Club 11. BMJ Group ( Group of 5 premier restaurants at City Centre ) 12. Shri. Dinesh Nijhawan, Joint Director of Training, Dget 13. Shri. Ashawni Aggarwal, Dy. Director of Training , DGET 14. Shri Y. R. Verma, Assistant Director of Training, DGET - Member - Member - Member - Member - Member - Member Member Member Memebr Member - Member - Member - Member
1. 2. 3. 4. 5. 6. 7. 8. 9. 10.
Sh. Sushil Chug Sh. Ajay Vashist Sh. Sandip Chowdhry Sh. Santosh Mastagar Sh. P.K. Bhatnagar Sh. Sanjeev Bhatnagar Sh. V. Ranga Rao Sh. B.L. Wadhwa Sh. B.L. Tuli Sh. C.K. Rao
Executive Chef (Corporate) Depty Apprenticeship Advisor Chef Instructor
The Grand Hotels, Barakhamba Avenue, Cannaught Place, New Delhi BTC, Pusa, New Delhi BTC, Pusa, New Delhi
Officer Airport Centaur Hotel, IGI Airport, New Operations(Front Office) Delhi Ambassadors Sky Chef, IGI Executive Sous Chef Airport, New Delhi The Grand Hotels, Barakhamba HR Manager Avenue, Cannaught Place, New Delhi Hotel Crown Plaza, New Friends HRD Manager Colony, New Delhi BTC, Pusa, New Delhi CI(F&B Service) Senior Lecturer Maitre-De-Hotel Institute of Hotel Management Pusa, New Delhi. Ashoka Hotel, Chanakya Puri, New Delhi
This MES Scheme is vetted for from the following committee members:
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LIST OF TOOLS AND EQUIPMENTS FOR BATCH OF 20 TRAINEES: Containers: 1. Chamfer maids trolley 2 Nos. 2. Dust Pans 10 Nos. 3. Buckets/tubs 20 Nos. 4. Mugs 20 Nos. 5. Dustbins 2 Nos. 6. Mop buckets 2 Nos. 7. Spray cans for glass cleaning 20 Nos. 8. Containers for storing materials and equipments (cup board with 10 selves) 2 Nos. Brooms and Brushes: 1. Soft brooms/hard brooms 5 Nos. 2. Carpet brushes-shampooing and dusting 5 Nos. 3. Upholstery brush 5 Nos. 4. Scrubbing brush (floors) 5 Nos. 5. W.C. brush 2 Nos. 6. Wall Brush 2 Nos. 7. Long handle fringe mops 5 Nos. 8. Long handle mops dry 5 Nos. 9. Long handle mops dusting brush 5 Nos. 10. Long handle mops scrubbing brush 5 Nos. 11. Bottle brushes 5 Nos. 12. Cloths scrubbing brush 5 Nos. 13. Sponges 5 Nos. 14. Steel wool 5 Nos. 15. Nylon scrubbers (soft) 5 Nos. 16. Cotton pads 20 Nos. 17. Blotting paper 20 Nos. Cleaning and Polishing Cloths:1. Duster - 50 cm x 50 cm. 20 Nos. 2. Hand mops - 50 cm x 50 cm 20 Nos. 3. Yellow polishing cloths 20 Nos. 4. Glass cloths 5 Nos. 5. Magnetic glass 5 Nos. Mechanical equipments:1. Floor scrubber/polisher 5 Nos. 2. Carpet shampooing machine 1 No. 3. Ordinary step ladders of different heights 2 Nos. 4. Exhaust fan 2 Nos. 5. Sinks for washers 5 Nos. 6 .Metal stand for drying cloths 5 Nos. 7. Water filter and purifier 2 Nos. each 8. Geyser 1 No. 9. Electric oven/gas oven/Micro oven 1 No. 10. Refrigerator (domestic) 1 No. 11. Electrical accessories (i.e. fan, light etc.) 2 Nos. each Cleaning materials:1. Detergent 2. Deodorants 3. Anti-septic 4. Disinfectants 5. Common stain removal agents 6. Polishing agents.
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List of Members of the trade committee : 15. Shri Ashok Kumar, DDG, DGET, New Delhi Chairman 16. Shri Kuldip Singh, Gen. Manager, ITDC 17. Principal, Instt. of Hotel Management, Pusa 18. Principal, Instt. of Hotel Management, Lajpat Nagar 19. Shri Harbaksh Singh, Ex. Lecture, Intt. Of hotel Management 20. Shri. S. P. Singh, Central Board of Technical Edu., Delhi 21. Shri Suresh Jacob, Project Manager, KITCO Ltd., Kerala 22. Ohries ( Chain of 20 restaurants/hotels ) 23. ITC Kakatiya Sheraton 24. Country Club 25. BMJ Group ( Group of 5 premier restaurants at City Centre ) 26. Shri. Dinesh Nijhawan, Joint Director of Training, Dget 27. Shri. Ashawni Aggarwal, Dy. Director of Training , DGET 28. Shri Y. R. Verma, Assistant Director of Training, DGET - Member - Member - Member - Member - Member - Member Member Member Memebr Member - Member - Member - Member
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Competency based Modular Employable Skills (MES) Course Curricula MODULE

Name: Sector: Code: Entry Requirement: : : Level 1 Household Help Cleaning Hospitality HOS 126 Basic reading and writing local language and 14 years of age
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Basic Common Competencies 1. Read basic information and calculations during routine household tasks 2. Communicate clearly to complete household tasks 3. Maintain personal health and safety 4. Maintain health and safety in the household worker environment 5. Maintain the security of the household 6. Safely operate basic household equipment 7. Responsibly dispose household waste Specific Competencies 8. Clean household and equipment 9. Clean and maintain kitchen Pathway: At the completion of the Level 1 Household help General qualification there is no pathway to higher level qualifications to access higher level household work qualifications. The student must complete the following terminal competencies to be able to enter a Level 2 qualification in the household worker sector: 1. 2. 3. 4. Duration; Contents: : : 60 hours Given below Maintain and launder clothes and household linen Clean washroom Assist in the organisation and basic pre-preparation of food Safely and correctly store household provisions
1. 2. 3. 4. Read basic information and calculations during routine household tasks Communicate clearly to complete household tasks Maintain personal health and safety Maintain health and safety in the household worker environment

Knowledge in this area is of an introductory nature with minimal analysis. Knowledge of different symbols and what they represent Different communication styles Work ethics and ethical behaviour Understanding of the uses for various first aid items Knowledge of who to contact in different emergency situations Understanding the need for routine medical check ups
64
5. 6. 7. 8. 9. 10. 11. 12.
Maintain the security of the household Safely operate basic household equipment Clean household and equipment Clean and maintain kitchen Maintain and launder clothes and household linen Safely and correctly store household provisions Responsibly dispose household waste Clean washroom
Understand how to protect self and others from HIV and Hepatitis Understanding of the legal rights of Household helpers Knowledge of the effects of drugs and alcohol Knowledge of self defence and avoiding dangerous situations Storage of dangerous items Security procedures for household and dealing with strangers Safe use of chemicals, cleaning agents, and pesticides Hygiene, health and safety regulations, and environmental considerations Fire fighting information Pest control different pests and their methods of control Water/Energy conservation Basic knowledge of operation of household cleaning equipment Basic knowledge of household cleaning chemicals Knowledge of method of segregating the waste and maintaining them separately for disposal Police Identification processes Knowledge of safe household chemical combinations and use Knowledge of health and safety issues regarding working in a household setting Food safety safe food handling and storage Basic literacy Basic maths, including weights and measures Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Knowledge of and basic skills in active listening and assertiveness Knowledge of personal health and hygiene requirements Knowledge of safe food handling Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Knowledge of emergency contact numbers and emergency procedures Knowledge of methods to secure and maintain household security Knowledge of the importance of privacy of information Basic knowledge of different security systems Knowledge of the importance of scheduling activities Knowledge of environmental issues surrounding the disposal of household waste Knowledge of the safe use of chemicals in a food preparation area Safe chemical handling and storage Knowledge of what can and cannot be recycled Safe pest control methods
65
Assessment To achieve the terminal competencies the competency based assessment must be demonstrated against the performance criteria detailed in each terminal competency. Resources Some of the following cookery equipment will be required:

electric, gas or induction ranges ovens, including combi ovens microwaves grills and griddles deep fryers salamanders food processors blenders mixers slicers tilting frypan, brat pan steamers.
Some of the following household equipment will be required: Refrigerator Washing machine Mixers and grinders Television Vacuum cleaner Microwave Over/grill Water purifier Air conditioner Desert cooler Lights and fans Immersion rods and geysers Miniature Circuit Breakers (MCBs) Fire extinguishers Trainer Manual and Assessor Manual.
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Terminal Competency Title: Read basic information and calculations during routine household tasks
Unit Coverage: Hospitality Sector
Element
1. Use household products
Performance Criteria
1.1. Utilise the correct quantities of kitchen, bathroom and general cleaning products according to basic product information 1.2. Mix household chemicals safely according to manufacturer information 1.3. Use household products according to manufacturers recommendations 1.4. Apply toiletries according to basic product inform
2.
Arrange and store household products
2.1. Identify and correctly store harmful products according to product instructions 2.2. Store perishable items according to the manufacturers recommendations 2.3. Check ongoing viability of household products according to manufacturers recommendations
3.
Shop for household provisions
3.1. Identify the required amounts of household items in weight and/ or other measurers 3.2. Calculate expected price based on price per kilo, or other nominated measure 3.3. Purchase household products according to itemised shopping list 3.4. Settle bills and confirm correct change is received
4.
Determine household provisions
4.1. Identify the weekly provision requirements for the household 4.2. Determine monthly household requirements against household budget 4.3. Calculate amounts of additional provisions required for special occasions
Essential Knowledge to perform a sequence of routine tasks given clear direction The use of colours / symbols to indicate danger and/ or safety issues Knowledge of rupee / paisa denomination and counting Knowledge of weights when purchasing food Knowledge of safe household chemical combinations and use Knowledge of health and safety issues regarding working in a household setting Food safety safe food handling and storage Basic literacy Basic maths, including weights and measures Terminal Competency Title: Communicate clearly to complete household tasks 67
Unit Coverage: Hospitality Element

1. Demonstrate social and work etiquette
Follow the communication styles of the household employer Receive guests according to the expectation of the householder employer Greet and farewell people in a manner that reflects their role and working relationship with the household Communicate requests, clarifications and questions in a clear and respectful manner
2.
Deal effectively with strangers
Communicate with strangers according to employer instructions Provide only information approved by employer Ensure strangers leave the premises as requested, without putting self at risk
3.
Make and answer phone calls
Correct operation of phone is used all times Telephone is answered and ended in a courteous and professional manner with greetings and farewells determined by the household employer Speech is clear and active listening skills are used to elicit information Information is clarified and recorded correctly as necessary Seek clarification and instructions from employer via the telephone Contact correct authorities during an emergency and provide the required information
4.
Confirm and clarify instructions
Seek to clarify instructions and expectations by asking open questions and using active listening techniques Confirm the expectations of outcomes for different tasks and when the task needs to be completed Clarify any unresolved areas related to the work to be completed
Essential Knowledge to perform a sequence of routine tasks given clear direction Cultural understanding related to the different types of household communication styles Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Police registration of work Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Basic literacy Knowledge of and basic skills in active listening and assertiveness Terminal Competency Title: Maintain personal health and safety Unit Coverage: Hospitality Element Performance Criteria 68
1.
Look after personal hygiene and health
1.1. Wash hand before and after preparing meals / serving food / handling babies / handling patients 1.2. Wear neat / clean clothing suitable for different situations i.e. when cooking and near fire 1.3. Maintain hygienic personal grooming habits 1.4. Avoid situations leading to personal ill health as well as the spread of germs to others
2.
Maintain personal safety
2.1. Lift heavy objects in a manner that protects back and neck from injury 2.2. Ensure good ventilation when using household chemicals and products 2.3. Identify and handle unwanted advances in a manner that does not cause the situation to escalate 2.4. Ensure personal protection against HIV, hepatitis and other diseases when dealing with bodily fluids 2.5. Ensure that personal safety is not compromised by being alone risky environments
3.
Safely use household appliances
3.1. Correctly handle, clean and store sharp objects to ensure personal safety and the safety of others 3.2. Operate electrical items according to manufacturers safety/ operating instructions in a manner that maintains personal safety and the safety of others 3.3. Report to employer any faulty household appliances 3.4. Monitor gas appliances for leaks and ensure good ventilation
Essential Knowledge to perform a sequence of routine tasks given clear direction Understand the importance of routine medical checks Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of personal employment legal rights Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs Information on informing police and support services in case of assault Protecting against HIV Knowledge of personal health and hygiene requirements Knowledge of safe food handling Basic knowledge of health and safety issues in a household setting Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Assertiveness techniques Terminal Competency Title: Maintain health and safety in the household worker environment
Unit Coverage: Hospitality Sector 69
Element
2. Prepare to work safely
1.1. Check, organise and prepare all equipment to ensure it is in a safe working condition prior to use 1.2. Identify any hazards in the household work area, and take action to control risk, or report it to householder 1.3. Incorporate safe work practices into all household duties
2. Display safe work behaviours
1.4. Use all equipment for the purposes it was designed for 1.5. Avoid standing on unstable platforms when climbing to a higher level 1.6. Ensure good ventilation when using household chemicals and products 1.7. Ensure that equipment and electrical cords do not cause a risk to householders
2. Maintain household safety
Beware of, avoid and warn others of wet and slippery surfaces Sort out waste and dispose garbage according to hygiene, health and safety regulations, and environmental considerations Ensure that fires are able to be put out quickly and that no flammable items are kept near fires Report any faulty electrical wiring to employer for action
Essential Knowledge to perform a sequence of routine tasks given clear direction Understand safe use of chemicals, cleaning agents, and pesticides Use of household fire-fighting equipment Pest control The difference between hazard and risk Nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures, underfoot hazards and moving parts of equipment Basic literacy
70
Terminal Competency Title: Maintain the security of the household
Element
1. Monitor access to household
1.1 Greet strangers and officials in a professional manner while ensuring security of doorway 2.1 Verify the credentials of the person wanting to access the household 3.1 Avoid disclosure of sensitive household facts (e.g. number of residents, daily routine including time of departure from and arrive to house etc., type of goods etc., used in the house) 4.1 Ensure strangers leave the premises as requested, without putting self at risk
2.
Secure premises
5.1 Ensure that all windows and doors are properly closed/locked at end of working hours 6.1 Ensure that doors are locked or observable during work hours 7.1 House hold items are not displayed to the general public 8.1 Avoid discussions about valuable household items with people outside the household 9.1 Avoid giving people information about household security practices to people outside the household 10.1 Set secure alarms when required, if available
Essential Knowledge to perform a sequence of routine tasks given clear direction Familiarity with different types of locks and latches in use in the household Basic knowledge of modern electrical warning systems Assertiveness techniques Knowledge of emergency contact numbers and emergency procedures Knowledge of methods to secure and maintain household security Knowledge of the importance of privacy of information Basic knowledge of different security systems
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Terminal Competency Title: Safely operate basic household equipment
Element
1. Prepare equipment
2. 3. 4. Check and confirm equipment is ready and safe to operate Follow manufacturers instructions to start and operate equipment to complete household duties All parts are checked for faults and damage and any faults or damage are reported to employer
5.
Use equipment
6. 7. 8. 9.
Operate all house hold equip in the manner the equipment was originally design for Use correct consumables with the household equipment Ensure personal and household safety while operating equipment Turn off equipment in a way that does not cause damage to the equipment or to household members
10. Store equipment is a manner that protects it from damage
Essential Knowledge to perform a sequence of routine tasks given clear direction Operating principles of household equipment used Typical household equipment problems and related causes Cleaning requirements and procedures for household equipment Basic literacy Basic knowledge of electrical safety Knowledge of health and safety issues regarding working in a household setting
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Terminal Competency Title: Clean household and equipment Unit Coverage: Hospitality Sector Element
1. Undertake household cleaning activities
Organise and prepare cleaning equipment and supplies according to the type of cleaning to be undertaken Check that all equipment is in safe working condition prior to use Confirm best schedule for cleaning rooms depending on household need Select and apply correct cleaning agents or chemicals for specific areas, in accordance with manufacturer's recommendations and safety procedures
2.
Clean and clear rooms
Clean rooms in the correct order and with minimum disruption to household members Clean all surfaces using the correct cleaning chemical for each surface Clean and check all furniture, fixtures and fittings and determine if any repair or maintenance work is required Notify supervisor or employer of the required repair or maintenance work, or complete work if repair and maintenance is within job role
3.
Clean floors
The correct amount of cleaning fluid is used according to product instructions Ensure the area to be cleaned is not used during the time allocated for cleaning Ensure the safety of household members and staff while the area is drying Carpets are cleaned using the correct cleaning equipment and producer recommended care instructions
4.
Make up beds
Strip beds and mattresses and check pillows and linen for stains and damage Strip beds and mattresses and check pillows and linen for stains and damage Replace bed linen in accordance with household requirements
5.
Clean and store cleaning equipment
Clean equipment after use in accordance with manufacturer's instructions Identify faults and report them to employer Store equipment in the designated area and in a condition ready for reuse Store chemicals in accordance with health and safety requirements Dispose of garbage and used chemicals in accordance with hygiene, safety and environmental legislation requirements
Essential Knowledge to perform a sequence of routine tasks given clear direction 73
Correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials Safe work practices relating to use of cleaning chemicals and equipment, bending and manual handling Knowledge of safe household chemical combinations, use and storage Basic literacy Basic maths, including weights and measures Knowledge of the importance of scheduling activities Knowledge of contamination control Knowledge of environmental issues surrounding the disposal of household waste
74
Terminal Competency Title: Clean and maintain kitchen Unit Coverage: Hospitality Sector Elements Performance Criteria
Clean, sanitise and store kitchen equipment Select and use chemicals correctly for cleaning and/or sanitising kitchen equipment and utensils Clean and/or sanitise equipment and/or utensils according to producers instructions Store or stack cleaned equipment and utensils safely and in the designated place Use cleaning equipment safely and according to manufacturer's instructions Assemble and disassemble cleaning equipment in a safe manner Store cleaning equipment safely and correctly in the designated position and area
Food Handling and Storage
2.1. Safely and correctly store household provisions
Clean and sanitise premises
Follow daily, weekly, monthly cleaning schedules correctly Use chemicals and equipment correctly and safely to clean and/or sanitise walls, floors, shelves and other surfaces Clean and/or sanitise walls, floors, shelves and working surfaces without causing damage to health or property Follow first aid procedures in the event of any chemical accident Sort waste and dispose of it according to hygiene and household safety requirements and environmental considerations Dispose of cleaning chemicals safely and according to environmental considerations Sort linen and handle safely if soiled
Handle waste and linen
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of fire fighting methods for different types of fires Knowledge of pest control different pests and their methods of control Basic first aid Health and hygiene Basic knowledge of water conservation Knowledge of the safe use of chemicals in a food preparation area Knowledge of time allocation and scheduling Knowledge of environmental issues surrounding the disposal of household waste Handling kitchen emergencies
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Terminal Competency Title: Responsibly dispose of household waste
Element
1. Store waste
1. 2. 3. Waste is collected and sorted according to whether it is recyclable, toxic or degradable Waste is stored safely away from the household, where practical to stop smells and the spread of disease Prevent pests from entering the waste storage area
2.
Dispose of waste
1. 2. 3. 4.
If not already sorted, sort waste into recyclable and non recyclable Arrange waste collection and ensure it is collected in a timely manner Clean the area that the waste in stored in Treat the waste storage area for pests if required
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of various household waste (degradable / non-degradable). Methods of segregating waste, and maintaining it separately for disposal. Knowledge of persons / agencies to be called for collection of waste and its disposal or knowledge of nearby dumping places where the waste can be disposed off Knowledge of environmental issues surrounding the disposal of household waste Knowledge of what can and cannot be recycled Safe pest control methods
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Name: Sector: Code: Entry Requirement: : : Level 1 Household Help Washing Hospitality HOS 127 Basic reading and writing local language and 14 years of age
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Basic Common Competencies 10. Read basic information and calculations during routine household tasks 11. Communicate clearly to complete household tasks 12. Maintain personal health and safety 13. Maintain health and safety in the householdworker environment 14. Maintain the security of the household 15. Safely operate basic household equipment 16. Responsibly dispose household waste Specific Competencies 17. Maintain and launder clothes and household linen 18. Clean washroom Pathway: At the completion of the Level 1 Household Help General qualification there is no pathway to higher level qualifications to access higher level householdwork qualifications. The student must complete the following terminal competencies to be able to enter a Level 2 qualification in the householdworker sector: 5. 6. 7. 8. Duration; Contents: : : 60 hours Given below Clean household and equipment Clean and maintain kitchen Assist in the organisation and basic pre-preparation of food Safely and correctly store household provisions
13. 14. 15. 16. Read basic information and calculations during routine household tasks Communicate clearly to complete household tasks Maintain personal health and safety Maintain health and safety in the householdworker environment

Knowledge in this area is of an introductory nature with minimal analysis. Knowledge of different symbols and what they represent Different communication styles Work ethics and ethical behaviour Understanding of the uses for various first aid items Knowledge of who to contact in different emergency situations Understanding the need for routine medical check
77
17. 18. 19. 20. 21. 22. 23. 24. 25.
Maintain the security of the household Safely operate basic household equipment Clean household and equipment Clean and maintain kitchen Assist in the organisation and basic preparation of food Maintain and launder clothes and household linen Safely and correctly store household provisions Responsibly dispose household waste Clean washroom
ups Understand how to protect self and others from HIV and Hepatitis Understanding of the legal rights of Household Helpers Knowledge of the effects of drugs and alcohol Knowledge of self defence and avoiding dangerous situations Storage of dangerous items Security procedures for household and dealing with strangers Safe use of chemicals, cleaning agents, and pesticides Hygiene, health and safety regulations, and environmental considerations Fire fighting information Pest control different pests and their methods of control Water conservation Basic knowledge of operation of household cleaning equipment and consumables Basic knowledge of household cleaning chemicals Police Identification processes Knowledge of safe household chemical combinations and use Basic literacy Basic maths, including weights and measures Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Knowledge of and basic skills in active listening and assertiveness Knowledge of personal health and hygiene requirements Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Knowledge of emergency contact numbers and emergency procedures Knowledge of methods to secure and maintain household security Knowledge of the importance of privacy of information Basic knowledge of different security systems Knowledge of the importance of scheduling activities Knowledge of environmental issues surrounding the disposal of householdwaste Knowledge of the safe use of chemicals in a food preparation area Safe chemical handling and storage Knowledge of what can and cannot be recycled Safe pest control methods
Assessment 78
To achieve the terminal competencies the competency based assessment must be demonstrated against the performance criteria detailed in each terminal competency. Resources Some of the following cookery equipment will be required:

79
Element
6.
Arrange and store household products
7.
Shop for household provisions
8.
Determine household provisions
Essential Knowledge to perform a sequence of routine tasks given clear direction The use of colours / symbols to indicate danger and/ or safety issues Knowledge of rupee / paisa denomination and counting Knowledge of weights when purchasing food Knowledge of safe household chemical combinations and use Knowledge of health and safety issues regarding working in a householdsetting Food safety safe food handling and storage Basic literacy Basic maths, including weights and measures
80
Terminal Competency Title: Communicate clearly to complete household tasks Unit Coverage: Hospitality Element Performance Criteria
5. Demonstrate social and work etiquette Follow the communication styles of the household employer Receive guests according to the expectation of the householder employer Greet and farewell people in a manner that reflects their role and working relationship with the household Communicate requests, clarifications and questions in a clear and respectful manner 6. Deal effectively with strangers Communicate with strangers according to employer instructions Provide only information approved by employer Ensure strangers leave the premises as requested, without putting self at risk
7.
8.
Essential Knowledge to perform a sequence of routine tasks given clear direction Cultural understanding related to the different types of household communication styles Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Police registration of work Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Basic literacy Knowledge of and basic skills in active listening and assertiveness
81
Terminal Competency Title: Maintain personal health and safety Unit Coverage: Hospitality Element Performance Criteria
4.
5.
6.
Essential Knowledge to perform a sequence of routine tasks given clear direction Understand the importance of routine medical checks Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of personal employment legal rights Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs Information on informing police and support services in case of assault Protecting against HIV Knowledge of personal health and hygiene requirements Knowledge of safe food handling Basic knowledge of health and safety issues in a householdsetting Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Assertiveness techniques Terminal Competency Title: Maintain health and safety in the householdworker environment 82
Element
1.8. Check, organise and prepare all equipment to ensure it is in a safe working condition prior to use 1.9. Identify any hazards in the household work area, and take action to control risk, or report it to householder 1.10. Incorporate safe work practices into all householdduties
Essential Knowledge to perform a sequence of routine tasks given clear direction Understand safe use of chemicals, cleaning agents, and pesticides Use of householdfire-fighting equipment Pest control The difference between hazard and risk Nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures, underfoot hazards and moving parts of equipment Basic literacy
83
Element
4.
Secure premises
84
Element
12. Check and confirm equipment is ready and safe to operate 13. Follow manufacturers instructions to start and operate equipment to complete household duties 14. All parts are checked for faults and damage and any faults or damage are reported to employer
15. Use equipment
16. Operate all house hold equip in the manner the equipment was originally design for 17. Use correct consumables with the household equipment 18. Ensure personal and household safety while operating equipment 19. Turn off equipment in a way that does not cause damage to the equipment or to household members 20. Store equipment is a manner that protects it from damage
Essential Knowledge to perform a sequence of routine tasks given clear direction Operating principles of household equipment used Typical household equipment problems and related causes Cleaning requirements and procedures for household equipment Basic literacy Basic knowledge of electrical safety Knowledge of health and safety issues regarding working in a householdsetting
85
Terminal Competency Title: Maintain and launder clothes and household linen Unit Coverage: Hospitality Sector Element
1. Clean and wash clothes and household linen
Read label / consult with household regarding the instructions for washing Clothes and linen are sorted into groups for required laundering method Confirm the colour fastness of all items in each group and the conditional of each item Select and apply correct cleaning agents or chemicals for specific fabrics, in accordance with manufacturer's recommendations and safety procedures Select and apply correct laundering method according to fabric and fabric care requirements Dry clothes and linen according to fabric care requirements Inspect laundering and drying equipment for any faults and repair or report, depending on job role
2.
Press clothes and linen
Clothes are prepared for pressing according to household need and fabric care instructions Ensure temperatures are set to protect fabric from burning whilst removing creases Identify stains if any and send for further cleaning Clothes are pressed in a manner preferred by the household Clothes are presented in a manner preferred by the household Equipment used for pressing linen and clothes is stored correctly and safely
3.
Maintain and store clothes and linen
Inspect clothes and linen for damage and repair damage or inform supervisor /employer of damage Air clothing and linen on a regular basis to ensure the quality is maintained Store linen and clothing in the correct location and using the best method to protect linen or clothing If required make minor adjustments to garments as required
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of various kinds of chemicals / herbs / preservatives for keeping insects out of clothing and linen Familiarisation of storage devices (e.g. alimirahs, boxes, hangers and other special devices etc.) Knowledge of special measures to remove stains before ironing Basic knowledge of operation of washing machine / dryer etc. Knowledge of detergent, type of water (hot / cold) to be used Basic literacy Terminal Competency Title: Responsibly dispose of household waste 86
Unit Coverage: Hospitality Sector Element

3. Store waste
4.
Dispose of waste
5. 6. 7. 8.
If not already sorted, sort waste into recyclable and non recyclable Arrange waste collection and ensure it is collected in a timely manner Clean the area that the waste in stored in Treat the waste storage area for pests if required
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of various household waste (degradable / non-degradable). Methods of segregating waste, and maintaining it separately for disposal. Knowledge of persons / agencies to be called for collection of waste and its disposal or knowledge of nearby dumping places where the waste can be disposed off Knowledge of environmental issues surrounding the disposal of householdwaste Knowledge of what can and cannot be recycled Safe pest control methods
87
Terminal Competency Title: Clean Washroom Unit Coverage: Hospitality Sector Element
1. Wash down and sanitise surfaces and fixtures
1.1
Clean and/or sanitise walls, floors, shelves and working surfaces without causing damage to health or property Use chemicals and equipment correctly and safely to clean and/or sanitise walls, floors, shelves and other surfaces Ensure no cross contamination from one surface and/ or fixture to another
2.1
3.1
2. Tidy washroom
4.1 5.1
Ensure that consumables are readily available in washroom Ensure household members are notified of slippery wet areas to avoid accidents Wash hands after completing cleaning to avoid situations leading to personal ill health as well as the spread of germs to others
6.1
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of basic first aid Knowledge of personal health and hygiene requirements Basic knowledge of infection / contamination control Basic knowledge of health and safety issues in a householdsetting Water conservation Correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials Safe work practices relating to use of cleaning chemicals and equipment, bending and manual handling
88

Name: Sector: Code: Entry Requirement: : : Level 1- Household Help Kitchen Hospitality HOS 128 Basic reading and writing local language and 14 years of age
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Basic Common Competencies 19. Read basic information and calculations during routine household tasks 20. Communicate clearly to complete household tasks 21. Maintain personal health and safety 22. Maintain health and safety in the household worker environment 23. Maintain the security of the household 24. Safely operate basic household equipment 25. Responsibly dispose household waste Specific Competencies 26. Clean and maintain kitchen 27. Assist in the organisation and basic preparation of food 28. Safely and correctly store provisions Pathway: At the completion of the Level 1 Household Help General qualification there is no pathway to higher level qualifications to access higher level household work qualifications. The student must complete the following terminal competencies to be able to enter a Level 2 qualification in the household worker sector: 1. 2. 3. Duration; Contents: : : 60 hours Given below Maintain and launder clothes and household linen Clean household and equipment Clean washroom
26. 27. 28. 29. 30. Read basic information and calculations during routine household tasks Communicate clearly to complete household tasks Maintain personal health and safety Maintain health and safety in the household worker environment Maintain the security of the household

Knowledge in this area is of an introductory nature with minimal analysis. Knowledge of different symbols and what they represent Different communication styles Work ethics and ethical behaviour Understanding of the uses for various first aid items Knowledge of who to contact in different emergency situations Understanding the need for routine medical check ups Understand how to protect self and others from HIV and Hepatitis
89
31. 32. 33. 34. 35. 36. 37. 38.
Safely operate basic household equipment Clean household and equipment Clean and maintain kitchen Assist in the organisation and basic preparation of food Maintain and launder clothes and household linen Safely and correctly store household provisions Responsibly dispose household waste Clean washroom
Understanding of the legal rights of Household Helpers Knowledge of the effects of drugs and alcohol Knowledge of self defence and avoiding dangerous situations Storage of dangerous items Security procedures for household and dealing with strangers Hygiene, health and safety regulations, and environmental considerations Fire fighting information Pest control different pests and their methods of control Water conservation Basic knowledge of special care required for maintenance of provisions at different temperatures / environment Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc) Knowledge of method of segregating the waste and maintaining them separately for disposal Police Identification processes Knowledge of health and safety issues regarding working in a household setting Food safety safe food handling and storage Basic literacy Basic maths, including weights and measures Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Knowledge of and basic skills in active listening and assertiveness Knowledge of personal health and hygiene requirements Knowledge of safe food handling Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Knowledge of emergency contact numbers and emergency procedures Knowledge of methods to secure and maintain household security Knowledge of the importance of privacy of information Basic knowledge of different security systems Knowledge of the importance of scheduling activities Knowledge of environmental issues surrounding the disposal of household waste Knowledge of the safe use of chemicals in a food preparation area Safe chemical handling and storage Knowledge of what can and cannot be recycled Safe pest control methods
90

91
Element
10. Arrange and store household products
11. Shop for household provisions
12. Determine household provisions
Essential Knowledge to perform a sequence of routine tasks given clear direction The use of colours / symbols to indicate danger and/ or safety issues Knowledge of rupee / paisa denomination and counting Knowledge of weights when purchasing food Knowledge of safe household chemical combinations and use Knowledge of health and safety issues regarding working in a household setting Food safety safe food handling and storage Basic literacy Basic maths, including weights and measures
92
Terminal Competency Title: Communicate clearly to complete household tasks Unit Coverage: Hospitality Element
10.
11.
12.
Essential Knowledge to perform a sequence of routine tasks given clear direction Cultural understanding related to the different types of household communication styles Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Police registration of work Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Basic literacy Knowledge of and basic skills in active listening and assertiveness Terminal Competency Title: Maintain personal health and safety Unit Coverage: Hospitality 93
Element
7.
8.
9.
Essential Knowledge to perform a sequence of routine tasks given clear direction Understand the importance of routine medical checks Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of personal employment legal rights Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs Information on informing police and support services in case of assault Protecting against HIV Knowledge of personal health and hygiene requirements Knowledge of safe food handling Basic knowledge of health and safety issues in a household setting Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Assertiveness techniques
94
Terminal Competency Title: Maintain health and safety in the household worker environment Unit Coverage: Hospitality Sector Element
95
Element
6.
Secure premises
96
Element
25. Use equipment
97
Clean, sanitise and store kitchen equipment Select and use chemicals correctly for cleaning and/or sanitising kitchen equipment and utensils Clean and/or sanitise equipment and/or utensils according to producers instructions Store or stack cleaned equipment and utensils safely and in the designated place Use cleaning equipment safely and according to manufacturer's instructions Assemble and disassemble cleaning equipment in a safe manner Store cleaning equipment safely and correctly in the designated position and area
Follow daily, weekly, monthly cleaning schedules correctly Use chemicals and equipment correctly and safely to clean and/or sanitise walls, floors, shelves and other surfaces Clean and/or sanitise walls, floors, shelves and working surfaces without causing damage to health or property Follow first aid procedures in the event of any chemical accident
Sort waste and dispose of it according to hygiene and household safety requirements and environmental considerations Dispose of cleaning chemicals safely and according to environmental considerations Sort linen and handle safely if soiled
98
Terminal Competency/ Unit Title: Assist in the organisation and basic preparation of food
Unit Coverage; Hospitality Sector
Element
1. Organise ingredients
1.1 Identify ingredients correctly, according to recipe or direction 1.2 Ensure ingredients are fresh and are not spoilt in any way 1.3 Prepare ingredients according to the correct quantity, type and quality required 1.4 Measure quantities according to recipe requirements
2.
Prepare ingredients
2.1 Wash ingredients that require cleaning according to health and hygiene requirements 2.2 Peel and cut ingredients according to quantities required by recipe 2.3Sift or otherwise treat ingredients as required by recipe 2.4 Add ingredients in the correct order and timing according to the demands of the recipe 2.5 Mix ingredients using the correct equipment and method as required by the recipe
3.
Cook ingredients
3.1 Use various basic cookery methods correctly to prepare dishes 3.2 Complete the cooking process in a logical and safe manner 3.3 Identify problems with the cooking process promptly and take corrective action 3.4 Prepare dishes using a range of methods as directed
Essential Knowledge to perform a sequence of routine tasks given clear direction Basic knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the principles and practices of hygiene related to working in a kitchen, including suitable dress Basic knowledge of safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns Basic knowledge of waste minimisation techniques and environmental considerations in specific relation to the preparation of food Basic literacy Basic maths, including weights and measures
99
Terminal Competency Title: Safely and correctly store household provisions
Unit Coverage: Hospitality
Element
1. Organise provisions
1.1 Classify the provisions for storage according to life, light requirements, temperature and usage 2.1 Separate out chemicals and other items that can spoil other items if stored nearby 3.1 Identify high usage items for ready access
2.
Store household provisions
1.1 Ensure storage area is clean and dry 2.1 Store equipment in a clean condition in an easily accessible location 3.1 Keep fuels and household chemicals in a secure location and in accordance with manufacturers' instructions 4.1 Use stocks on a first-in first-out basis to maintain currency
3.
Maintain provisions
1.1 Check provisions regularly and reorder to maintain required levels 2.1 Check provisions regularly for spoilage or damage 3.1 Dispose of obsolete or spoilt provisions in consultation with employer 4.1 Clean the storage area on a regular basis and check for and deal with pests
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of storage containers for storage and opening / closing containers. Knowledge of special care required for maintenance of provisions at different temperatures / environment. Knowledge of correct usage / storage of provisions in fridge, freezer or any other storage devices. Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc). Special information for the onset of deterioration of provisions Knowledge of using safe chemicals / preservatives for keeping out insects Basic literacy Food safety safe food handling and storage Safe chemical handling and storage
100
Element
5. Store waste
6.
Dispose of waste
9.
If not already sorted, sort waste into recyclable and non recyclable
10. Arrange waste collection and ensure it is collected in a timely manner 11. Clean the area that the waste in stored in 12. Treat the waste storage area for pests if required
101

Name: Sector: Code: Entry Requirement: : : Level 1 Household Help General Hospitality HOS 129 Basic reading and writing local language and 14 years of age
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Basic Common Competencies 29. Read basic information and calculations during routine household tasks 30. Communicate clearly to complete household tasks 31. Maintain personal health and safety 32. Maintain health and safety in the household worker environment 33. Maintain the security of the household 34. Safely operate basic household equipment 35. Responsibly dispose household waste Specific Competencies 36. Clean household and equipment 37. Clean and maintain kitchen 38. Assist in the organisation and basic preparation of food 39. Maintain and launder clothes and household linen 40. Safely and correctly store household provisions 41. Clean washroom Pathway: At the completion of the Level 1 Household Help General qualification a student may enter the: Level 2 Housekeeper qualification; Level 2 Household Child Care qualification; Level 2 Household Elderly Care qualification; or Level 2 Household Cook qualification Duration; Contents: : : 80 hours Given below
39. 40. 41. 42. Read basic information and calculations during routine household tasks Communicate clearly to complete household tasks Maintain personal health and safety Maintain health and safety in the household worker environment

Knowledge in this area is of an introductory nature with minimal analysis. Knowledge of different symbols and what they represent Different communication styles Work ethics and ethical behaviour Understanding of the uses for various first aid items Knowledge of who to contact in different emergency situations Understanding the need for routine medical check
102
43. 44. 45. 46. 47. 48. 49. 50. 51.
Maintain the security of the household Safely operate basic household equipment Clean household and equipment Clean and maintain kitchen Assist in the organisation and basic preparation of food Maintain and launder clothes and household linen Safely and correctly store household provisions Responsibly dispose household waste Clean washroom
ups Understand how to protect self and others from HIV and Hepatitis Understanding of the legal rights of Household Helpers Knowledge of the effects of drugs and alcohol Knowledge of self defence and avoiding dangerous situations Storage of dangerous items Security procedures for household and dealing with strangers Safe use of chemicals, cleaning agents, and pesticides Hygiene, health and safety regulations, and environmental considerations Fire fighting information Pest control different pests and their methods of control Water conservation Energy conservation Basic knowledge of operating household cleaning equipment and consumables Basic knowledge of household cleaning chemicals Basic knowledge of special care required for maintenance of consumables/provisions at different temperatures / environment Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc) Food safety safe food handling and storage Knowledge of methods for segregating waste and maintaining them separately for disposal Police Identification processes Knowledge of safe household chemical combinations and uses Knowledge of health and safety issues regarding working in a household setting Basic literacy Basic maths, including weights and measures Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Knowledge of and basic skills in active listening and assertiveness Knowledge of personal health and hygiene requirements Knowledge of safe food handling Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Knowledge of emergency contact numbers and emergency procedures Knowledge of methods to secure and maintain household security Knowledge of the importance of privacy of information Basic knowledge of different security systems Knowledge of the importance of scheduling activities Knowledge of environmental issues surrounding the
103
disposal of household waste Knowledge of the safe use of chemicals in a food preparation area Safe chemical handling and storage Knowledge of what can and cannot be recycled Safe pest control methods

electric, gas or induction ranges ovens, including combi ovens microwaves grills and griddles deep fryers salamanders food processors blenders mixers slicers tilting frying pan, brat pan steamers.
104
Element
14. Arrange and store household products
15. Shop for household provisions
16. Determine household provisions
Essential Knowledge to perform a sequence of routine tasks given clear direction The use of colours / symbols to indicate danger and/ or safety issues Knowledge of rupee / paisa denomination and counting Knowledge of weights when purchasing food Knowledge of safe household chemical combinations and use Knowledge of health and safety issues regarding working in a household setting Food safety safe food handling and storage Basic literacy Basic maths, including weights and measures Terminal Competency Title: Communicate clearly to complete household tasks Unit Coverage: Hospitality 105
Element
14.
15.
16.
Essential Knowledge to perform a sequence of routine tasks given clear direction Cultural understanding related to the different types of household communication styles Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Police registration of work Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Basic literacy Knowledge of and basic skills in active listening and assertiveness
106
Terminal Competency Title: Maintain personal health and safety Unit Coverage: Hospitality Element Performance Criteria
10.
11.
12.
Essential Knowledge to perform a sequence of routine tasks given clear direction Understand the importance of routine medical checks Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of personal employment legal rights Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs Information on informing police and support services in case of assault Protecting against HIV Knowledge of personal health and hygiene requirements Knowledge of safe food handling Basic knowledge of health and safety issues in a household setting Basic knowledge of infection / contamination control Knowledge of safe lifting and manual handling practices Assertiveness techniques
107
Terminal Competency Title: Maintain health and safety in the household worker environment
Element
108
Element
8.
Secure premises
109
Element
35. Use equipment
110
Terminal Competency Title: Clean household and equipment Unit Coverage: Hospitality Sector Element Performance Criteria
6. Undertake household cleaning activities Organise and prepare cleaning equipment and supplies according to the type of cleaning to be undertaken Check that all equipment is in safe working condition prior to use Confirm best schedule for cleaning rooms depending on household need Select and apply correct cleaning agents or chemicals for specific areas, in accordance with manufacturer's recommendations and safety procedures Clean rooms in the correct order and with minimum disruption to household members Clean all surfaces using the correct cleaning chemical for each surface Clean and check all furniture, fixtures and fittings and determine if any repair or maintenance work is required Notify supervisor or employer of the required repair or maintenance work, or complete work if repair and maintenance is within job role The correct amount of cleaning fluid is used according to product instructions Ensure the area to be cleaned is not used during the time allocated for cleaning Ensure the safety of household members and staff while the area is drying Carpets are cleaned using the correct cleaning equipment and producer recommended care instructions Strip beds and mattresses and check pillows and linen for stains and damage Strip beds and mattresses and check pillows and linen for stains and damage Replace bed linen in accordance with household requirements Clean equipment after use in accordance with manufacturer's instructions Identify faults and report them to employer Store equipment in the designated area and in a condition ready for reuse Store chemicals in accordance with health and safety requirements Dispose of garbage and used chemicals in accordance with hygiene, safety and environmental legislation requirements
7.
Clean and clear rooms
8.
Clean floors
9.
Make up beds
10. Clean and store cleaning equipment
Essential Knowledge to perform a sequence of routine tasks given clear direction Correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials Safe work practices relating to use of cleaning chemicals and equipment, bending and manual handling Knowledge of safe household chemical combinations, use and storage Basic literacy Basic maths, including weights and measures Knowledge of the importance of scheduling activities Knowledge of contamination control Knowledge of environmental issues surrounding the disposal of household waste
111
Clean, sanitise and store kitchen equipment Select and use chemicals correctly for cleaning and/or sanitising kitchen equipment and utensils Clean and/or sanitise equipment and/or utensils accordin g to producers instructions Store or stack cleaned equipment and utensils safely and in the designated place Use cleaning equipment safely and according to manufacturer's instructions Assemble and disassemble cleaning equipment in a safe manner Store cleaning equipment safely and correctly in the designated position and area
Follow daily, weekly, monthly cleaning schedules correctly Use chemicals and equipment correctly and safely to clean and/or sanitise walls, floors, shelves and other surfaces Clean and/or sanitise walls, floors, shelves and working surfaces without causing damage to health or property Follow first aid procedures in the event of any chemical accident
Sort waste and dispose of it according to hygiene and household safety requirements and environmental considerations Dispose of cleaning chemicals safely and according to environmental considerations Sort linen and handle safely if soiled
112
Terminal Competency/ Unit Title: Assist in the organisation and basic preparation of food
Unit Coverage; Hospitality Sector
Element
4. Organise ingredients
1.5 Identify ingredients correctly, according to recipe or direction 1.6 Ensure ingredients are fresh and are not spoilt in any way 1.7 Prepare ingredients according to the correct quantity, type and quality required 1.8 Measure quantities according to recipe requirements
5.
Prepare ingredients
2.1 Wash ingredients that require cleaning according to health and hygiene requirements 2.2 Peel and cut ingredients according to quantities required by recipe 2.3Sift or otherwise treat ingredients as required by recipe 2.4 Add ingredients in the correct order and timing according to the demands of the recipe 2.5 Mix ingredients using the correct equipment and method as required by the recipe
6.
Cook ingredients
3.1 Use various basic cookery methods correctly to prepare dishes 3.2 Complete the cooking process in a logical and safe manner 3.3 Identify problems with the cooking process promptly and take corrective action 3.4 Prepare dishes using a range of methods as directed
Essential Knowledge to perform a sequence of routine tasks given clear direction Basic knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the principles and practices of hygiene related to working in a kitchen, including suitable dress Basic knowledge of safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns Basic knowledge of waste minimisation techniques and environmental considerations in specific relation to the preparation of food Basic literacy Basic maths, including weights and measures
113
Terminal Competency Title: Maintain and launder clothes and household linen Unit Coverage: Hospitality Sector Element Performance Criteria
4. Clean and wash clothes and household linen Read label / consult with household regarding the instructions for washing Clothes and linen are sorted into groups for required laundering method Confirm the colour fastness of all items in each group and the conditional of each item Select and apply correct cleaning agents or chemicals for specific fabrics, in accordance with manufacturer's recommendations and safety procedures Select and apply correct laundering method according to fabric and fabric care requirements Dry clothes and linen according to fabric care requirements Inspect laundering and drying equipment for any faults and repair or report, depending on job role 5. Press clothes and linen
Clothes are prepared for pressing according to household need and fabric care instructions Ensure temperatures are set to protect fabric from burning whilst removing creases Identify stains if any and send for further cleaning Clothes are pressed in a manner preferred by the household Clothes are presented in a manner preferred by the household Equipment used for pressing linen and clothes is stored correctly and safely
6.
Maintain and store clothes and linen
Inspect clothes and linen for damage and repair damage or inform supervisor /employer of damage Air clothing and linen on a regular basis to ensure the quality is maintained Store linen and clothing in the correct location and using the best method to protect linen or clothing If required make minor adjustments to garments as required
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of various kinds of chemicals / herbs / preservatives for keeping insects out of clothing and linen Familiarisation of storage devices (e.g. alimirahs, boxes, hangers and other special devices etc.) Knowledge of special measures to remove stains before ironing Basic knowledge of operation of washing machine / dryer etc. Knowledge of detergent, type of water (hot / cold) to be used Basic literacy
114
Terminal Competency Title: Safely and correctly store household provisions
Element
4. Organise provisions
4.1 Classify the provisions for storage according to life, light requirements, temperature and usage 5.1 Separate out chemicals and other items that can spoil other items if stored nearby 6.1 Identify high usage items for ready access
5.
Store household provisions
5.1 Ensure storage area is clean and dry 6.1 Store equipment in a clean condition in an easily accessible location 7.1 Keep fuels and household chemicals in a secure location and in accordance with manufacturers' instructions 8.1 Use stocks on a first-in first-out basis to maintain currency
6.
Maintain provisions
5.1 Check provisions regularly and reorder to maintain required levels 6.1 Check provisions regularly for spoilage or damage 7.1 Dispose of obsolete or spoilt provisions in consultation with employer 8.1 Clean the storage area on a regular basis and check for and deal with pests
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of storage containers for storage and opening / closing containers. Knowledge of special care required for maintenance of provisions at different temperatures / environment. Knowledge of correct usage / storage of provisions in fridge, freezer or any other storage devices. Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc). Special information for the onset of deterioration of provisions Knowledge of using safe chemicals / preservatives for keeping out insects Basic literacy Food safety safe food handling and storage Safe chemical handling and storage
115
Element
7. Store waste
10. Waste is collected and sorted according to whether it is recyclable, toxic or degradable 11. Waste is stored safely away from the household, where practical to stop smells and the spread of disease 12. Prevent pests from entering the waste storage area
8.
Dispose of waste
13. If not already sorted, sort waste into recyclable and non recyclable 14. Arrange waste collection and ensure it is collected in a timely manner 15. Clean the area that the waste in stored in 16. Treat the waste storage area for pests if required
116
Terminal Competency Title: Clean Washroom
Element
3. Wash down and sanitise surfaces and fixtures
7.1
Clean and/or sanitise walls, floors, shelves and working surfaces without causing damage to health or property Use chemicals and equipment correctly and safely to clean and/or sanitise walls, floors, shelves and other surfaces Ensure no cross contamination from one surface and/ or fixture to another
8.1
9.1
4. Tidy washroom
10.1 11.1
Ensure that consumables are readily available in washroom Ensure household members are notified of slippery wet areas to avoid accidents Wash hands after completing cleaning to avoid situations leading to personal ill health as well as the spread of germs to others
12.1
Essential Knowledge to perform a sequence of routine tasks given clear direction Knowledge of basic first aid Knowledge of personal health and hygiene requirements Basic knowledge of infection / contamination control Basic knowledge of health and safety issues in a household setting Water conservation Correct cleaning chemicals, equipment and procedures for cleaning various surfaces and materials Safe work practices relating to use of cleaning chemicals and equipment, bending and manual handling
117

Name: Sector: Code: Entry Requirement: Level 2 - Household Childcare Hospitality HOS 230 14 years of age and above and completion of 5 th Standard and Level 1 Household Help General (HOS129)
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Basic Common Competencies 42. Conduct work in a professional and courteous manner 43. Provide basic first aid 44. Respond to illness, accidents and emergencies Specific Competencies 45. Read information and complete calculations for child care purposes 46. Maintain a safe and healthy environment for household children 47. Meet the dietary and nutritional needs of children 48. Feed household children 49. Organise activities to stimulate child development 50. Care for children 51. Oversee activities for children 52. Bathe and dress household children
Pathway: At the completion of the Level 2 Household Childcare qualification a student may enter the Level 3 Household Baby Care qualification Duration; Contents: : : 90 hours Given below
52. 53. 54. 55. 56. Read information and complete calculations for child care purposes Conduct work in a professional and courteous manner Maintain a safe and healthy environment for household children Meet the dietary and nutritional needs of children Feed household children

General literacy for reading and writing Maths, including estimation, weights and measures Dos and donts of dealing with strangers Knowledge of basic conflict resolution Police registration of work General literacy for reading and writing Knowledge of and skills in active listening and assertiveness Understand safe use of chemicals, cleaning agents, and pesticides Use of household fire-fighting equipment Knowledge of personal employment legal rights
118
57. 58. 59. 60. 61. 62.
Organise activities to stimulate child development Care for children Oversee activities for children Bathe and dress household children Provide basic first aid Respond to illness, accidents and emergencies
Basic knowledge of electrical safety Knowledge of the emotional, nutritional and physical safety needs of children Knowledge of food classification for the major food groups Basic knowledge of the characteristics of different foods and appropriate cookery methods Basic knowledge of the underlying principles of all basic methods of cookery Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Understanding of the nutritional needs of children at different stages of their development Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Knowledge of food classification for the major food groups Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Knowledge of the frequency of meals Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of the emotional, nutritional and physical safety needs of children Understanding the importance of play and leisure to human development Knowledge of the types and complexities of play and leisure Knowledge of the stages of play Understanding the importance of routines and sleep routines for young children Knowledge of methods to develop independent toilet use Cultural understanding related to the different types of communication styles to use with different aged children Basic understanding of the various developmental stages of children Understanding of strategies to develop the self esteem of children Knowledge of etiquette styles for different situations Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Knowledge of common safety hazards of childrens play equipment Understanding of the importance of supervising children at play Knowledge of outdoor hazards such as poisonous plants, uneven surfaces, animals Cultural understanding related to the different types of communication styles to use with different aged children Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations
119
Understanding the rights of children to personal privacy Knowledge of using different bandages and applying bandages to different parts of the body Knowledge of the symptoms of common childhood illness Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of common safety problems with administering medication to children Knowledge of commonly used medicines and ointments and their application Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques
Assessment
To achieve the terminal competencies the competency based assessment must be demonstrated against the performance criteria detailed in each terminal competency.
Resources Some of the following cookery equipment will be required:

Weighing and measuring equipment electric, gas or induction ranges ovens, including combi ovens microwaves grills and griddles deep fryers salamanders food processors blenders mixers slicers tilting frypan, brat pan steamers.
Some of the following household equipment will be required: Refrigerator Washing machine Mixers and grinders Television Vacuum cleaner Microwave Over/grill 120
Water purifier Air conditioner Desert cooler Lights and fans Immersion rods and geysers Miniature Circuit Breakers (MCBs) Fire extinguishers
Other resources: Cleaning agents First Aid Kit Childrens games Toiletries Commonly used medicines, ointments and aids Trainer Manual and Assessor Manual. Terminal Competency Title: Read information and complete calculations for child care purposes
Element
17. Mix household products
17.1. Calculate the correct quantities of bathroom and general toiletries according to product information 17.2. Mix toiletries safely according to manufacturer information 17.3. Use the correct formula of household products for the particular requirement
18. Follow recipes for childrens meals
18.1. Read through recipe and organise ingredients 18.2. Calculate ingredient quantities based on the number of serves required 18.3. Convert recipe measures according to measurement implement
19. Read stories to children
19.1. Select stories that are age appropriate to read with children 19.2. Read story and explain word meaning as new words arise 19.3. Engage children/ child in the emotion of the story 19.4. Encourage children to attempt to read words and tell stories
20. Engage children in counting
20.1. Count out loud to children to reinforce numbers recognition 20.2. Count and encourage children to count with in unison 20.3. Sing songs that involve counting
21. Measure
21.1. Ensure medicine is not past the expiry date
121
medical doses
21.2. Read instructions on cough mixture and measure dose according to age requirements 21.3. Identify the number of tablets required depending on age
Essential Knowledge to apply known solutions to a limited range of predictable problems Knowledge of weights when determining portion sizes An understanding of estimation and measurement Knowledge of safe household chemical combinations and use Knowledge of health and safety strategies to maintain safety of self and others when working in a household setting Knowledge of food safety safe food handling and storage General literacy for reading and writing Maths, including estimation, weights and measures Basic understanding of young childrens emotional, nutritional and physical needs
122
Terminal Competency Title: Conduct work in a professional and courteous manner Unit Coverage: Hospitality
Element
17. Demonstrate professional work ethics
1.1. Maintain deadlines and keep to agreed starting and finishing times 1.2. Perform agreed tasks in a professional manner to the expected standard whether employer is present or absent 1.3. Inform employer of any accidental damage that occurs during household work 1.4. Communicate information accurately and factually, in the time required 1.5. Confidentiality and privacy are respected and maintained at all times
18.
Communicate clearly
1.6. Communicate clearly and unambiguously when addressing household members and others associated with the household 1.7. Questioning and active listening are used to accurately determine instructions 1.8. Clarify details before making commitments to ensure agreements can be kept
19.
Essential Knowledge to apply known solutions to a limited range of predictable problems

Cultural understanding related to the different types of household communication styles Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Knowledge of basic conflict resolution Police registration of work Knowledge of emergency procedures and different strategies for various emergency situations Knowledge of etiquette styles for different situations General literacy for reading and writing Knowledge of and skills in active listening and assertiveness
123
Terminal Competency Title: Maintain a safe and healthy environment for household children Unit Coverage: Hospitality Sector Element Performance Criteria
2. Analyse and deal with household hazards 1.1. Identify and assess hazards that may be harmful to children and discuss possible solutions with employer 1.2. Block staircases to stop young children falling down them 1.3. Secure cupboards that contain poison and cleaning products and other chemicals 1.4. Ensure there are no sharp corners were young children play 1.5. Cover and hide electrical plugs and leads 1.6. Incorporate safe work practices into all household duties
2. Maintain a safe household
1.1. Ensure there are no small objects laying around were young children are playing 1.2. Check that there are no containers of water at ground level 1.3. Confirm that children are protected from fires and other hot appliances 1.4. Make sure contractors and other strangers are not left alone with children 1.5. Tools, equipment, toys and games are appropriate to the age of the child 1.6. Children are supervised in accordance with the parents wishes 1.7. Explain and implement rules for safe play to children
2. Maintain safety while travelling
1.1. Make children are seated correctly and where possible safely secured 1.2. Supervise children as closely as required for their ages, abilities, the contexts 1.3. Monitor children's behaviour during travel and safe, appropriate behaviour is reinforced

Understand safe use of chemicals, cleaning agents, and pesticides Use of household fire-fighting equipment Knowledge of safe pest control methods The difference between hazard and risk The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures, underfoot hazards and moving parts of equipment Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of personal employment legal rights Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques Knowledge of the emotional, nutritional and physical safety needs of children
124
Terminal Competency Title: Meet the dietary and nutritional needs of children Unit Coverage: Hospitality Sector Element
5. Identify the dietary and cultural requirements of children
1.9 Ensure children's nutritional needs are catered and calorie intake is sufficient for their needs 1.10 Identify the requirements for special diets according to instructions from parents 1.11 Identify and meet requirements for specific cultural or religious groups 1.12 Ensure no cross contamination from one food type to another 1.1 Select a variety of suitable foods and meals for the specific requirements of children 1.2 Ensure children's health needs are addressed in food intake 1.3 Use food preparation and cooking methods to maximise nutritional value of food 1.4 Incorporate sufficient choice of dishes for the week 1.5 Ensure food and drink preferences are accommodated 1.6 Ensure meals and snacks are designed to be appetising and attractive to children 1.7 Cost proposed weekly meals to meet household budget 1.1 1.2 1.3 1.4 Determine the time required to prepare the food against the time it is required Identify and organise ingredient requirements of the recipe or meal Clean down food preparation area and organise kitchen utensils ready for use Ensure kitchen appliances are clean and ready for use
6. Develop meal plans for children
7. Plan food preparation for children
8. Prepare food for children
1.1 Maintain safe food handling standards while preparing ingredients 1.2 Prepare ingredients in the manner required and add according to the demands of the recipe 1.3 Use the appropriate kitchen implement required by the recipe 1.4 Cook, freeze or otherwise process food according to recipe requirements 1.5 Use crockery that is age appropriate for the children 1.6 Place food in an appealing manner in a location that is safe and accessible to children

Knowledge of food classification for the major food groups Basic knowledge of the characteristics of different foods and appropriate cookery methods Basic knowledge of the underlying principles of all basic methods of cookery Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the effects of different cookery methods on the nutritional value of food Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of children at different stages of their development Knowledge of the safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements
125
Terminal Competency Title: Feed household children Unit Coverage Element

41. Prepare children for eating
1. 2. 3. 4. Demonstrate hygiene practices to children and encourage children to follow them before each meal Clean the eating area and remove all hazards Check that items to assist in keeping the child clean are available Ensure chairs or other seating options are safe for children to sit on
42. Provide food
1. 2. 3. 4. 5.
Provide food and drink to children that is age appropriate and healthy Ensure that the food is safe for children to eat Assist children to eat, allowing the childs personal preferences to determine the speed and amount of food Make sure that children eat a range of food from the meal to guarantee a balanced diet Supervise children while they are eating and drinking
43. Tidy up after meal
1. 2. 3.
Make sure that the children have finished eating and there is no food in mouth before allowing them to start an other activity or sleep Wash face and hands and ensure clothes do not have food stuck to them Dispose of leftover food and clean down eating area

Knowledge of food classification for the major food groups Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Knowledge of the frequency of meals Understanding of the nutritional needs of children at different stages of their development Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of the emotional, nutritional and physical safety needs of children Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed children Knowledge of infection and contamination control
126
Terminal Competency Title: Organise activities to stimulate child development
Element
11. Organise age appropriate activities
Provide different areas, resources and materials for different kinds of play and changed regularly Ensure provisions for play and leisure reflect the cultural diversity, gender and abilities of children Allow sufficient time for play to develop and be completed when possible Identify and support children's individual interests and needs by providing activities or materials Make a range of activities available to allow children choice in their play whenever possible Organise opportunities for both group and individual play
12. Encourage positive participation in activities
Actively guide and encourage children to undertake a variety of developmentally appropriate activities Encourage, acknowledge and praise children's efforts Use activities, resources and materials flexibly so as to meet children's individual preferences and prompt extensions of play Respect children's choice not to participate
13. Allow time and resources for meaningful activities
Make required materials accessible for children Make available sufficient time for the child to do the task in an unhurried way Encourage and discuss all attempts respectfully Make available sufficient time for children to practice and develop their skills, if wanted by the child

Understanding the importance of play and leisure to human development Knowledge of the types and complexities of play and leisure Knowledge of the stages of play Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of health and safety strategies to maintain safety of self and others Knowledge of safe lifting and manual handling practices Assertiveness techniques
127
Terminal Competency Title: Care for children Unit Coverage: Hospitality Sector Elements Performance Criteria
1. Assist child to rest and sleep 1.1. Ensure that pre-sleep activities are relaxing and calming 1.2. Identify and organise opportunities and type of rest according to child's needs and context 1.3. Create an environment conducive to rest 1.4. Follow the childs preferred putting to sleep routine 1.1. Explain nutritional needs to children in a suitable language 1.2. Explain and demonstrate hygiene practices through positive practices and daily routines 1.3. Explain and demonstrate safety issues and procedures 1.4. Explain and reinforce the need for exercise 1. 2. 3. 4. 5. 6. Identify and respond to children's feelings openly, appropriately and with respect Encourage, listen to and treat with respect children's communications Encourage opportunities to express feelings and emotions appropriately Deal with emotional outbursts in a calm and consistent manner whilst minimising disruption to others Comfort children when hurt or distressed Laugh with children when the child finds something funny
2.
Provide guidance to children
3.
Meet the emotional needs of children
4.
Maintain routines
1. 2. 3.
Develop routines which are appropriate to the child's developmental stage and provide stability and a predictable environment Make changes to activities that support the more important routines of sleep and meals Children are informed appropriately and prepared for any change
5.
Deal with misbehaviour
1. 2. 3. 4.
Observe and determine reasons for misbehaviour Use positive techniques to prevent or reduce misbehaviour Set limits around important areas and communicate these limits with parents Use an appropriate positive disciplinary technique based on the reason for the misbehaviour
6.
Assist with toileting children
1. 2. 3. 4. 5.
Ask young children if they would like to go to the toilet Assist young children to undress and prepare themselves for going to the toilet Assist young children in the toilet and assist in gently cleaning them while explaining what to do Help young children to wash their hands and redress dress themselves Protect the child's self esteem and privacy when toileting accidents occur

Understanding the importance of routines and sleep routines for young children Knowledge of methods to develop independent toilet use Cultural understanding related to the different types of communication styles to use with different aged children Basic understanding of the various developmental stages of children Understanding of strategies to develop the self esteem of children
128
Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given
Terminal Competency/ Unit Title: Oversee activities for children Unit Coverage; Hospitality Sector
Element
1. Oversee play
1.1 Follow child's lead in play and participates when invited 1.2 Initiate play and invite child to participate 1.3 Monitor children's reactions to play environment to ensure the child remains interested, challenged but not frustrated 1.4 Encourage children to include other children in their play by organising to meet with others 1.5 Arrange excursions as necessary
2.
Supervise children
1.1 Supervise children as closely as required for their ages, abilities, the contexts 1.2 Monitor children's behaviour during the day and/ or evening and safe, appropriate behaviour is reinforced 1.3 Maintain the safety of children at all times and ensure that handover of supervision is completed before leaving children

Cultural understanding related to the different types of communication styles to use with different aged children Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Knowledge of common safety hazards of childrens play equipment Understanding of the importance of supervising children at play Knowledge of outdoor hazards such as poisonous plants, uneven surfaces, animals
129
Terminal Competency Title: Bathe and dress household children

7. Prepare bath
Place the child or children in a safe place while organising required items Test temperature of water and ensure water is not too deep Confirm that towels and all other items required before and after the bath are available
8.
Bath child
Talk to and engage children while undressing them for the bath Assist child to get into bath and sit still or to stand still in best location for safety Gently soap the child and encourage them to try washing themself Rinse soap off child ensuring that no soap enters the eyes Carefully assist child out of bath or wet area and wrap in towel ensuring that they do not slip
9.
Dry and dress child
Gently dry the child paying attention to underarms, hands and feet Apply lotions and or powders as directed by the parents Put on and secure nappy, if required Acknowledge childrens personal preference for clothing Assist the child put on clothes while interacting with them Help them do up zips and buttons and laces as necessary Once the child is in a safe place empty water and tidy up

Cultural understanding related to the different types of communication styles to use with different aged children Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Understanding the rights of children to personal privacy Numbers of emergency services and important phone numbers and what information should be given The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures and underfoot hazards Knowledge of remedial action in case of accident (e.g. cuts, burns, gas)
130
Terminal Competency Title: Provide basic first aid
Element
7. Assess the situation
1. 2. 3. Identify physical hazards to own and others' health and safety Minimise immediate risk to self and health and safety of the casualty by controlling the hazard Assess casualty's vital signs and physical condition
8.
Apply basic first aid techniques
1. 2. 3. 4.
Provide basic first aid management in accordance with established first aid procedures and available medications, resources and equipment Reassure victim in a caring and calm manner and make comfortable using available resources Seek first aid assistance from others in a timely manner and as appropriate Monitor casualty's condition and respond in accordance with effective first aid principles
9.
Communicate details of the incident
1. 2.
Appropriate medical assistance is requested using relevant communication Details of victims condition and management activities are accurately conveyed to emergency services or relieving personnel

Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of common safety problems with administering medication to children Knowledge of commonly used medicines and ointments and their application Knowledge of using different bandages and applying bandages to different parts of the body Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques
131
Terminal Competency Title: Respond to illness, accidents and emergencies (Childcare) Unit Coverage: Hospitality Sector
Element
9. Recognise and respond to signs of potential illness
1. 2. 3. 4. Report signs of potential illness to parents or other household members Seek medical assistance as necessary according parental instructions Inform child's parents as soon as possible Comfort and settle child
10.
Respond to emergencies and accidents
1. 2. 3. 4.
Ensure the safety of self and others whilst guaranteeing safety of child Provide immediate first aid as required Use a range of strategies to calm, reassure and comfort child/children Report accurately details of emergency to appropriate medical authority
11.
Respond to threats and situations of danger
1. 2. 3.
Remove children from threat/danger or remove danger/threat from children Assess the level of immediate danger and the situation is reported to an appropriate authority Implement agreed emergency procedures are to ensure the safety of children

Knowledge of the symptoms of common childhood illness Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of common safety problems with administering medication to children Knowledge of commonly used medicines and ointments and their application Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices
132

Name: Sector: Code: Entry Requirement: : : Level 2 - Household Elderly Care Hospitality HOS 231 14 years of age and above and completion of 5 th Standard and Level 1 Household Help General(HOS129)
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Basic Common Competencies 53. Conduct work in a professional and courteous manner 54. Provide basic first aid 55. Respond to illness, accidents and emergencies Specific Competencies 56. Read information and complete calculations during elderly care purposes 57. Maintain a safe and healthy environment for elderly household members 58. Meet the dietary and nutritional needs of elderly household members 59. Feed household elderly household members 60. Care for elderly household members 61. Bathe and dress elderly household members
Pathway: At the completion of the Level 2 Household Childcare qualification a student may enter the Level 3 Household Infirm Adult Care qualification Duration; Contents: : : 90 hours Given below
63. 64. 65. 66. 67. 68. 69. Read information and complete calculations during elderly care purposes Conduct work in a professional and courteous manner Maintain a safe and healthy environment for elderly household members Meet the dietary and nutritional needs of elderly household members Feed elderly household members Care for elderly household members Bathe and dress elderly household

Knowledge of weights when determining portion sizes An understanding of estimation and measurement Knowledge of safe household chemical combinations and use Knowledge of food safety safe food handling and storage Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Knowledge of basic conflict resolution Police registration of work General literacy for reading and writing Knowledge of and skills in active listening and assertiveness Understand safe use of chemicals, cleaning agents,
133
members 70. 71. Provide basic first aid Respond to illness, accidents and emergencies
and pesticides Use of household fire-fighting equipment Knowledge of safe pest control methods The difference between hazard and risk Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of personal employment legal rights Basic knowledge of electrical safety Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the effects of different cookery methods on the nutritional value of food Understanding of the nutritional needs of elderly people at different life stages Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of food classification for the major food groups Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Knowledge of balanced diet of elderly as per requirement Preparation/ processing of food / diet for elderly Knowledge of high nutritional food / low nutritional value food Knowledge of the frequency of meals Understanding of the nutritional needs of elderly people at different life stages Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of the emotional, nutritional and physical safety needs of elderly people Understanding the importance of routines and the need for sleep for the elderly Knowledge of methods to maintain independent toilet use Basic understanding of the various emotional and psychological stages of aging Knowledge of strategies to maintain the privacy of the elderly Understanding of strategies to maintain the self esteem of the elderly Dos and donts of dealing with strangers Cultural understanding related to the different types of communication styles to use with the elderly Knowledge of etiquette styles for different situations Understanding the rights of the aged to personal privacy Basic understanding of the various emotional and psychological stages of aging Understanding of strategies to maintain the self esteem of the elderly
134
Numbers of emergency services and important phone numbers and what information should be given The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures and underfoot hazards Knowledge of safe lifting and manual handling practices Knowledge of the symptoms of common illness affecting the elderly Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of common safety problems with administering medication to the aged Knowledge of commonly used medicines and ointments and their application Knowledge of using different bandages and applying bandages to different parts of the body Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques
Assessment

Some of the following household equipment will be required: Refrigerator Washing machine Mixers and grinders 135
Television Vacuum cleaner Microwave Over/grill Water purifier Air conditioner Desert cooler Lights and fans Immersion rods and geysers Miniature Circuit Breakers (MCBs) Fire extinguishers
Other resources: Cleaning agents First Aid Kit Toiletries Walking/ support aids Commonly used medicines, ointments and aids Trainer Manual and Assessor Manual.
Terminal Competency Title: Read information and complete calculations in elderly care Unit Coverage: Hospitality Sector
Element
22. Mix household products
22.1. Calculate the correct quantities of bathroom toiletries according to product information 22.2. Mix toiletries safely according to manufacturer information 22.3. Use the correct formula of household products for the particular requirement
23. Follow recipes for elderly household members 24. Read newspapers and stories to the elderly
23.1. Read through recipe and organise ingredients 23.2. Calculate ingredient quantities based on the number of serves required 23.3. Convert recipe measures according to measurement implement 24.1. Select newspaper articles that are of interest to the elderly person 24.2. Read stories and religious texts that are of interest to the elderly person 24.3. Engage elderly in the message/ meaning of the story 24.4. Encourage elderly household members to engage in discussions about the news article or story message
136
25. Measure medical doses
25.1. Ensure the medical is not past the expiry date 25.2. Read instructions on cough mixture and measure dose according to age requirements 25.3. Identify the number of tablets required depending on age

Knowledge of weights when determining portion sizes An understanding of estimation and measurement Knowledge of safe household chemical combinations and use Knowledge of health and safety strategies to maintain safety of self and others when working in a household setting Cultural understanding related to the different types of household communication styles Knowledge of etiquette styles for different situations General literacy for reading and writing Knowledge of food safety safe food handling and storage General literacy for reading and writing Maths, including estimation, weights and measures Basic understanding of elderly peoples emotional, nutritional and physical needs
137
Terminal Competency Title: Conduct work in a professional and courteous manner Unit Coverage: Hospitality
Element
20. Demonstrate professional work ethics
1.9. Maintain deadlines and keep to agreed starting and finishing times 1.10. Perform agreed tasks in a professional manner to the expected standard whether employer is present or absent 1.11. Inform employer of any accidental damage that occurs during household work 1.12. Communicate information accurately and factually, in the time required 1.13. Confidentiality and privacy are respected and maintained at all times
21.
Communicate clearly
Communicate clearly and unambiguously when addressing household members and others associated with the household Questioning and active listening are used to accurately determine instructions Clarify details before making commitments to ensure agreements can be kept
22.

Cultural understanding related to the different types of household communication styles Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given Knowledge of basic conflict resolution Police registration of work Knowledge of emergency procedures and different strategies for various emergency situations Knowledge of etiquette styles for different situations General literacy for reading and writing Knowledge of and skills in active listening and assertiveness
138
Terminal Competency Title: Maintain a safe and healthy environment for elderly household members Unit Coverage: Hospitality Sector Element Performance Criteria
2. Analyse and deal with household hazards 1.7. Identify and assess hazards that may be harmful to elderly household members and discuss possible solutions with family members 1.8. Ensure railing on staircases to stop elderly household members falling down them while providing safe and easier access 1.9. Secure cupboards and doors are easy for elderly people to open 1.10. Ensure electrical leads and other hazards are removed from the floors where the elderly household member walks 1.11. Incorporate safe work practices into all household duties 1.8. Support elderly people to create an environment suitable to needs and preference 1.9. Ensure there are no small objects laying around were elderly people are walking 1.10. Confirm that good lighting is available for the elderly 1.11. Ensure that items required by the elderly person are readily accessible 1.12. Ensure floor area of rooms, bathrooms and walk area should be neat, clean, and dry 1.13. Appropriate aids to support comfort, safety and wellbeing are used 1.4. Aids and/or equipment to support/assist the older person undertake activities of living independently are sought 1.5. Ensure that elderly people are seated correctly and feel safe in the vehicle 1.6. Encourage and support/ assist the older person to maintain their environment 1.7. Provide support to promote security of the older person's environment 1.8. Adapt or modify the household, where possible, in consultation with the older person ,to maximise safety and comfort 1.9. Monitor the older person's inability to undertake activities of living independently and report to household members
2. Maintain the independence of elderly people

Understand safe use of chemicals, cleaning agents, and pesticides Use of household fire-fighting equipment Knowledge of safe pest control methods The difference between hazard and risk The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures, underfoot hazards and moving parts of equipment Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Knowledge of personal employment legal rights Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques Knowledge of the emotional, nutritional and physical safety needs of elderly people
139
Terminal Competency Title: Meet the dietary and nutritional needs of elderly household members Unit Coverage: Hospitality Sector Element Performance Criteria
9. Identify the dietary and cultural requirements of elderly people 1.13 Ensure elderly peoples nutritional needs are catered and calorie intake is sufficient for their needs 1.14 Identify the requirements for special diets according to instructions from the elderly person and / or family members 1.15 Identify and meet requirements for specific cultural or religious groups 1.16 Ensure no cross contamination from one food type to another 1.8 Select a variety of suitable foods, meals and menus for the specific requirements of elderly people 1.9 Identify food groups and food preparation methods to address the most common diet related diseases and disorders of elderly people 1.10 Use food preparation and cooking methods to maximise nutritional value of food 1.11 Incorporate sufficient choice of dishes for the week 1.12 Ensure food and drink preferences are accommodated 1.13 Ensure meals and snacks are designed to be appetising and attractive to elderly people 1.14 Cost proposed weekly meals to meet household budget 1.5 1.6 1.7 1.8 Determine the time required to prepare the food against the time it is required Identify and organise ingredient requirements of the recipe or meal Clean down food preparation area and organise kitchen utensils ready for use Ensure kitchen appliances are clean and ready for use
10. Develop meal plans for elderly people
11. Plan food preparation for elderly people
12. Prepare food for elderly people
1.7 Maintain safe food handling standards while preparing ingredients 1.8 Prepare ingredients in the manner required and add according to the demands of the recipe 1.9 Use the appropriate kitchen implement required by the recipe 1.10 Cook, freeze or otherwise process food according to recipe requirements 1.11 Modify food texture to meet the needs of the elderly person 1.12 Use crockery and cutlery that is appropriate for the elderly to hold and handle 1.13 Place food in an appealing manner in a location that is safe and accessible to elderly household members

Knowledge of food classification for the major food groups Basic knowledge of the characteristics of different foods and appropriate cookery methods Basic knowledge of the underlying principles of all basic methods of cookery Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the effects of different cookery methods on the nutritional value of food Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of elderly people at different life stages Knowledge of the safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements
140
Terminal Competency Title: Feed elderly household members Unit Coverage Element
44. Prepare elderly people for eating
5. 6. 7. Maintain the dignity of the elderly person during the process of feeding Clean the eating area and remove all hazards Ensure chairs or other seating options are safe for the elderly person to sit comfortably on
45. Provide food
6. 7. 8. 9.
Provide food and drink to elderly people that is appropriate to their tastes and ability and healthy Ensure that the food is safe for elderly to eat Assist elderly people to eat, allowing the elderly persons personal preferences to determine the speed and amount of food Make sure that elderly person eats a range of food from the meal to guarantee a balanced diet
4. 5. 6.
Make sure that the elderly person has eaten and drunk sufficiently Wash face and hands and ensure clothes do not have food stuck to them Dispose of leftover food and clean eating area

Knowledge of food classification for the major food groups Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Knowledge of balanced diet of elderly as per requirement Preparation/ processing of food / diet for elderly Knowledge of high nutritional food / low nutritional value food Knowledge of the frequency of meals Understanding of the nutritional needs of elderly people at different life stages Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of the emotional, nutritional and physical safety needs of elderly people Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed elderly people Knowledge of infection and contamination control
141
Terminal Competency Title: Care for elderly household member Unit Coverage: Hospitality Sector Elements Performance Criteria
7. Monitor for changes associated with ageing 1.5. Strategies that the older person may adopt to promote healthy lifestyle practices are outlined 1.6. Physical changes associated with ageing are taken into account when suggesting different activities 1.7. Identify and organise opportunities and type of rest according to the elderly person needs and context 1.8. Utilise knowledge of common problems associated with ageing when planning routines 1.9. Report changes in an older person's care needs to family members 1.10. Report changes in an older person's preferences, as a result of a change in physical appearance to family members 1. 2. 3. 4. 5. 6. 7. Provide access to resources of interest to the elderly Assist the elderly in pursuing their interests Assist the elderly to remain in contact with their social network Provide the older person with information about community networks and activities available to them Organise motivating activities in consultation with the elderly, such as spiritual, religious or humanitarian activities Explain and reinforce the need for exercise Assist the elderly to complete exercise designed to relive symptoms of aging
8.
Assist the elderly pursue their interests and activities
9.
Meet the emotional needs of the elderly
7. 8.
Maintain the confidentiality, privacy and dignity of the older person Encourage, listen to and treat with respect elderly people in their communications 9. Demonstrate an understanding of the impact of ageing on the individual's emotional and psychological well-being when interacting with elderly people 10. Encourage and support the older person's self esteem and confidence to achieve maximum emotional well-being 11. Show empathy and respect to an older person who is emotionally distressed 12. Support the older person who is experiencing loss and grief
10. Support spiritual and cultural pursuits
5. 6. 7.
Demonstrate acceptance of an older person's cultural and spiritual preferences Facilitate the older person's continual participation in cultural and spiritual practices and celebrations Provide the older person with information regarding relevant cultural and spiritual networks available in the community Accommodate an older person's modesty and privacy Assist elderly people to the toilet in a respectful and safe manner Assist with clothing and or provide physical support, if required Help the elderly person to wash their hands and redress dress Protect the protect the elderly persons self esteem and privacy when toileting accidents occur
11. Assist with toileting children
6. 7. 8. 9. 10.
Essential Knowledge to apply known solutions to a limited range of predictable problems 142
Understanding the importance of routines and the need for sleep for the elderly Knowledge of methods to maintain independent toilet use Cultural understanding related to the different types of communication styles to use with the aged Basic understanding of the various emotional and psychological stages of aging Knowledge of strategies to maintain the privacy of the elderly Understanding of strategies to maintain the self esteem of the elderly Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Dos and donts of dealing with strangers Numbers of emergency services and important phone numbers and what information should be given
Terminal Competency Title: Bathe and dress elderly household members Unit Coverage: Hospitality Sector Element Performance Criteria
10. Prepare bath If necessary, ensure the elderly person is in a safe place while organising required items Test temperature of water and ensure water is at the temperature preferred by the elderly person Confirm that towels and all other items required before and after the bath are available 11. Assist with bathing Protect privacy and modesty while assisting the older person to undress Assist the older person to get into the bath safely or to stand still in best location for safety Gently soap and sponge down the older person and encourage them to relax and feel safe Rinse soap off ensuring that no soap enters the eyes Carefully assist the older person out of bath or wet area and provide towel ensuring that they do not slip 12. Assist to dry and dress the older person Gently assist where required in drying the older person Apply lotions and or powders as directed by the elderly person Assist the older person to put on clothes while interacting with them Help them do up zips and buttons and laces as necessary Once the older person is away from the wet area empty water and tidy up

Cultural understanding related to the different types of communication styles to use with the elderly Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Understanding the rights of the aged to personal privacy Basic understanding of the various emotional and psychological stages of aging Understanding of strategies to maintain the self esteem of the elderly Numbers of emergency services and important phone numbers and what information should be given The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures and underfoot hazards Knowledge of remedial action in case of accident (e.g. cuts, burns, gas)
143
Terminal Competency Title: Provide basic first aid
Element
10. Assess the situation
4. 5. 6. Identify physical hazards to own and others' health and safety Minimise immediate risk to self and health and safety of the casualty by controlling the hazard Assess casualty's vital signs and physical condition
11. Apply basic first aid techniques
5. 6. 7. 8.
Provide basic first aid management in accordance with established first aid procedures and available medications, resources and equipment Reassure victim in a caring and calm manner and make comfortable using available resources Seek first aid assistance from others in a timely manner and as appropriate Monitor casualty's condition and respond in accordance with effective first aid principles
12. Communicate details of the incident
3. 4.
Appropriate medical assistance is requested using relevant communication Details of victims condition and management activities are accurately conveyed to emergency services or relieving personnel

Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of common safety problems with administering medication to the elderly Knowledge of commonly used medicines and ointments and their application Knowledge of using different bandages and applying bandages to different parts of the body Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques
144
Terminal Competency Title: Respond to illness, accidents and emergencies (Elderly Care) Unit Coverage: Hospitality Sector
Element
12. Recognise and respond to signs of potential illness
5. 6. 7. 8. Report signs of potential illness to household members Seek medical assistance as necessary according elderly person and / or household members instructions Inform elderly persons family as soon as possible Comfort and settle the elderly person
13.
Respond to emergencies and accidents
5. 6. 7. 8.
Ensure the safety of self and others whilst guaranteeing safety of the elderly person Provide immediate first aid as required Use a range of strategies to calm, reassure and comfort the elderly person Report accurately details of emergency to appropriate medical authority
14.
Respond to threats and situations of danger
4. 5. 6.
Remove the elderly person from threat/danger or remove danger/threat from the elderly person Assess the level of immediate danger and the situation is reported to an appropriate authority Implement agreed emergency procedures are to ensure the safety of the elderly person

Knowledge of the symptoms of common illness affecting the elderly Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of common safety problems with administering medication to the aged Knowledge of commonly used medicines and ointments and their application Knowledge of using different bandages and applying bandages to different parts of the body Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques
145

Name: Sector: Code: Entry Requirement: : : Level 3 - Household Baby Care Hospitality HOS 332 14 years of age and above and completion of 5 th Standard and Level 2 Household Childcare (HOS230)
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Specific Competencies 62. Read information and complete calculations for baby care purposes 63. Conduct work in a professional and courteous manner 64. Maintain a safe and healthy environment for babies and infants 65. Meet the dietary and nutritional needs of babies and infants 66. Feed babies and infants 67. Care for babies and infants 68. Manage activities for babies and infants 69. Bathe and dress babies and infants
Pathway: At the completion of the Level 2 Household Childcare qualification a student may enter the Level 3 Household Baby Care qualification Duration; Contents: : : 150 hours (i.e. 6 hours for 25 working days) Given below
72. 73. 74. 75. 76. 77. 78. 79. Read information and complete calculations for baby care purposes Conduct work in a professional and courteous manner Maintain a safe and healthy environment for babies and infants Meet the dietary and nutritional needs of babies and infants Feed babies and infants Care for babies and infants Manage activities for babies and infants Bathe and dress babies and infants

Knowledge of weights when determining portion sizes An understanding of estimation and measurement General literacy for reading and writing Maths, including estimation, weights and measures Basic understanding of babies emotional, nutritional and physical needs Knowledge of age appropriate communication Knowledge of the causes for behavioural changes in babies Understanding of the difference between factual observation and personal interpretations and subjective information Understanding the importance of empathy and nonjudgemental approaches Knowledge of basic conflict resolution Knowledge of and skills in active listening and assertiveness Understand safe use of chemicals, cleaning agents,
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and pesticides Use of household fire-fighting equipment Knowledge of safe pest control methods Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques Knowledge of the emotional, nutritional and physical safety needs of babies Knowledge of food classification for the major food groups Basic knowledge of the characteristics of different foods and appropriate cookery methods Basic knowledge of the underlying principles of all basic methods of cookery Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the effects of different cookery methods on the nutritional value of food Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of babies at different stages of their development Knowledge of the safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Understanding the importance of routines and sleep routines for babies and infants Understand the social development of babies/infants Knowledge of different games for babies and infants Understand the care giving practices within different cultural groups Understand attachment and separation anxiety and appropriate responses Understanding the importance of routines and sleep routines for babies and infants Understand the social development of babies/infants Knowledge of different games for babies and infants Understand the care giving practices within different cultural groups Understand attachment and separation anxiety and appropriate responses
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Cultural understanding related to the different types of communication styles to use with babies Basic understanding of the various developmental stages of babies and infants Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Numbers of emergency services and important phone numbers and what information should be given Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Understanding the rights of babies and infants to personal privacy Knowledge of potential hazards to babies and infants Numbers of emergency services and important phone numbers and what information should be given The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures and underfoot hazards Knowledge of remedial action in case of accident (e.g. cuts, burns, gas)
Assessment

Some of the following household equipment will be required: Refrigerator Washing machine Mixers and grinders Television Vacuum cleaner Microwave Over/grill 148
Water purifier Air conditioner Desert cooler Lights and fans Immersion rods and geysers Miniature Circuit Breakers (MCBs) Fire extinguishers
Other resources: Cleaning agents First Aid Kit Toiletries Toys for babies Support equipment for babies (prams, cots etc) Commonly used medicines, ointments and aids Trainer Manual and Assessor Manual.
Terminal Competency Title: Read information and complete calculations for baby care Unit Coverage: Hospitality Sector
Element
26. Mix baby products
26.1. Calculate the correct quantities of bathroom toiletries according to product information 26.2. Mix toiletries safely according to manufacturer information 26.3. Use the correct formula for the particular requirement
27. Follow instructions for baby formulas or other drinks
27.1. Read through instruction and organise ingredients 27.2. Calculate ingredient quantities based on the amount of fluid required based on babys age and weight 27.3. Convert measures according to measurement implement
28. Read stories to babies
28.1. Read stories and name images in picture books 28.2. Try to engage babys interest in the images
29.1. Ensure the medical is not past the expiry date 29.2. Read instructions on cough mixture and measure dose according to age and weight requirements 29.3. Calculate and monitor times between doses
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Essential Knowledge to apply processes that require a range of well developed skills where some discretion and judgement is required
Knowledge of weights when determining portion sizes An understanding of estimation and measurement Knowledge of safe household chemical combinations and use Knowledge of health and safety strategies to maintain safety of self and others when working in a household setting Knowledge of food safety safe food handling and storage General literacy for reading and writing Maths, including estimation, weights and measures Basic understanding of babies emotional, nutritional and physical needs
Terminal Competency Title: Discuss charge in a professional andcourteous manner Unit Coverage: Hospitality Element Performance Criteria
23. Demonstrate professional work ethics when caring for others 1.14. Maintain the privacy, confidentiality and trust of the person being cared for at all times 1.15. Perform agreed activities with care and empathy for the capabilities of the individual being assisted 1.16. Inform employer/ family member of any problems that occur during care work 1.17. Communicate information accurately and factually, without being judgmental 24. Communicate clearly
1.1. Communicate clearly and unambiguously when addressing household members and specialists involved in the care of the individual 1.2. Questioning and active listening are used to accurately determine what your instructions are in relation to care giving 1.3. Clarify details to ensure that care requirements are clear and able to be met correctly
25.
Provide feedback
1.1. Identify unexplained changes in behaviour or emotional state and inform relevant family members and/ or specialists 1.2. Identify environmental or other external factors that may have an impact on the psychological and emotional wellbeing of the individual 1.3. Seek guidance supporting the individual in times of change, psychological or emotional distress
Cultural understanding related to the different types of household communication styles Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Knowledge of age appropriate communication Knowledge of the causes for behavioural changes in babies Understanding of the difference between factual observation and personal interpretations and subjective information Understanding the importance of empathy and non-judgemental approaches Knowledge of basic conflict resolution Knowledge of and skills in active listening and assertiveness
150
Terminal Competency Title: Maintain a safe and healthy environment for babies and infants Unit Coverage: Hospitality Sector
Element
2. Analyse and deal with household hazards
1.12. Identify and assess hazards that may be harmful to babies or infants and discuss possible solutions with family members 1.13. Ensure staircases are gated to stop babies and infants falling down them 1.14. Secure cupboards and doors are not easy for babies and infants to open 1.15. Ensure electrical leads and other hazards are removed from the floors where babies and infants may lay or crawl 1.16. Incorporate safe work practices into all household duties 1.14. Inform parents of in cracks large glass windows and doors 1.15. Ensure there are no small objects laying around were babies and infants lay 1.16. Ensure that no sharp items or plastic bags are accessible to babies and infants 1.17. Ensure floor area of rooms, bathrooms and walk area should be neat, clean, and dry 1.18. Check that there are no containers of water at ground level 1.19. Confirm that babies and infants are protected from fires, hot appliances and liquids 1.20. Appropriate aids to support comfort, safety and wellbeing are used 1.21. Keep noise low so that cries can be heard 1.1 1.1 1.1 1.1 1.1 Make sure contractors and other strangers are not left alone with babies and infants Tools, equipment, toys and games are appropriate to the age of the babies and infants Babies and infants are supervised in accordance with the parents wishes Ensure babies and infants are never left alone Remain attentive to babies and infants when you need to talk on the phone, know where babies and infants are and ensure calls are short
2. Maintain a safe play environment
Understand safe use of chemicals, cleaning agents, and pesticides Use of household fire-fighting equipment Knowledge of safe pest control methods The difference between hazard and risk The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures, underfoot hazards and moving parts of equipment Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques Knowledge of the emotional, nutritional and physical safety needs of babies
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Terminal Competency Title: Meet the dietary and nutritional needs of Babies and infants Unit Coverage: Hospitality Sector Element
13. Identify the dietary and cultural requirements of babies and infants
1.17 Ensure baby and infants nutritional needs are catered and calorie intake is sufficient for their needs 1.18 Identify the requirements for special diets according to instructions from parents 1.19 Identify and meet requirements for specific cultural or religious groups 1.20 Ensure no cross contamination from one food type to another 1.15 Identify the foods unsuitable for babies and infants to eat and exclude meals which include these foods 1.16 Identify food groups and food preparation methods to address the nutritional needs of the baby or infants 1.17 Introduce one new food at a time and monitor for allergic reactions 1.18 Use food preparation and cooking methods to maximise nutritional value of food 1.19 Incorporate sufficient choice of food groups for the week 1.20 Ensure food and drink preferences are accommodated 1.21 Ensure meals and snacks are designed to be appetising and attractive to babies and infants 1.22 Cost proposed weekly meals to meet household budget 1.14 Maintain safe food handling standards while preparing ingredients 1.15 Prepare ingredients in the manner required and add according to the demands of the recipe 1.16 Use the appropriate kitchen implement required by the recipe 1.17 Cook, freeze or otherwise process food according to recipe requirements and age requirements 1.18 Modify food texture to meet the needs of babies and infants 1.19 Cool food quickly to reduce bacterial growth 1.20 Where possible freeze in small serves and keep meals refrigerated for three days or less 1.21 Use crockery and cutlery that is appropriate for babies and infants
14. Develop meal plans for babies and infants
15. Prepare food for babies and infants
Essential Knowledge to apply processes that require a range of well developed skills where some discretion and judgment is required
Knowledge of food classification for the major food groups Basic knowledge of the characteristics of different foods and appropriate cookery methods Basic knowledge of the underlying principles of all basic methods of cookery Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the effects of different cookery methods on the nutritional value of food Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of babies at different stages of their development Knowledge of the safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements
152
Terminal Competency Title: Feed babies and infants Unit Coverage Element
47. Prepare baby or infant for eating
8. 9. 10. 11. 12. 13. 14. 15. 16. 17. Maintain the babys or infants eating routine unless they demonstrate hunger at other times Clean the eating area and remove all hazards Ensure chairs or other seating options are safe for babies and infants to sit securely on Fill bottle or bowl with just enough for one serving Check that food is at a temperature that will not harm the baby or infant Ensure babies and infants are positioned so they do not choke on food and liquids Cut food into bite size pieces for infants Make sure that babies and infants remain seated while eating Try to avoid foods that are likely to cause a baby or infant to choke such as popcorn, hard lollies, and grapes Ensure bottles and clean and test fluid temperature to make sure it is safe
48. Provide food
10. Provide food and drink to babies and infants that is appropriate to their age 11. Ensure that meal time is enjoyable for the baby and infant 12. Find a comfortable spot to sit if feeding a baby and support the head higher than the body before commencing feeding 13. Adjust bottle levels to stop air entering the babys stomach 14. Burp babies to assist the movement of air from stomach 15. Introduce new foods one at a time to check for allergies 16. Gently spoon food into infants mouths and allow them to attempt to feed themselves 17. Make certain that babies and infants are never left alone while eating 7. 8. Make sure that the baby or infant has had enough Wash face and hands and ensure clothes do not have food stuck to them, if required 9. Dispose of leftover food and clean down eating area 10. Clean sterilise bottles used by the baby
Knowledge of a balanced diet for babies and infants as per common requirements Understanding of the need for the frequency of meals Understanding of the preparation/ processing of food / diet for babies and infants Knowledge of high nutritional food / low nutritional value food Knowledge of food classification for the major food groups Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of babies at different stages of their development Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of the emotional, nutritional and physical safety needs of babies Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed babies Knowledge of infection and contamination control
153
Terminal Competency Title: Care for babies and infants Unit Coverage: Hospitality Sector Elements Performance Criteria
12. Monitor and respond to babies and infants 1.11. Respond to babies and infants in an unhurried, gentle and sensitive way to promote a relationship of trust 1.12. Closely monitor babies and infants for signs of hunger, distress, pain and tiredness 1.13. Physically comfort babies and infants as appropriate 1.14. Meet the need for caring, consistent and secure care of babies and infants in a timely manner 1.15. Interact with babies and infants in a planned and spontaneous manner 1.16. Positively interact with babies and infants during normal routines 1.17. Take time to get to know babies and infants, their individual routines, rhythms, preferences and cues 1.18. Accommodate whenever possible babies and infants individual routines of daily care, rest and play 1.1. Ensure that pre-sleep activities are relaxing and calming 1.2. Maintain a sleep routine to relax babies and infants 1.3. Create an environment conducive to rest 1.4. Follow the babies or infants preferred putting to sleep routine 4. Develop routines which are appropriate to the baby's or infants developmental stage and provide stability and a predictable environment 5. Make changes to activities that support the more important routines of sleep and meals 6. Monitor for changes in behaviour that suggest changes need to be made to routines 1. 2. 3. 4. Monitor crying and identify changes or urgency not normally present Monitor for typical baby and infant illnesses and their symptoms Take agreed action to alleviate discomfort Consult parents and take babies and infants to doctor or other specialist if condition deteriorates
13. Assist babies and infants to rest and sleep 14. Maintain routines
15. Monitor babies and infants for signs of illness
16. Change nappies (diapers)
11. Place the baby or infant in a safe place while organising required items 12. Ensure that the baby or infant cannot fall from the position they are placed and do not leave them alone 13. Change nappies on a regular basis regardless of whether it is soiled and check urine colour for dehydration 14. Remove dirty nappy taking not to spread the contents to other locations 15. Wipe down babys and infants bottoms in the correct manner and apply powder and or lotion if necessary 16. Secure the clean nappy in place ensuring it is not too tight or lose 17. Place the baby or infant in a safe place and then tidy up area and dispose of soiled nappy
Understanding the importance of routines and sleep routines for babies and infants Understand strategies for helping babies go to sleep Understand the social development of babies/infants Knowledge of different games for babies and infants Understand the care giving practices within different cultural groups Understand attachment and separation anxiety and appropriate responses Cultural understanding related to the different types of communication styles to use with babies Basic understanding of the various developmental stages of babies and infants Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations
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Numbers of emergency services and important phone numbers and what information should be given
Terminal Competency Title: Manage activities for babies and infants Unit Coverage: Element Performance Criteria
3. Play with babies and infants 1.6 Engage the baby and infant in noises and sounds 1.7 Read stories and name objects and colours and engage their interest 1.8 Provide a safe and interesting area for the baby or infant to roll around or sit up and explore 1.9 Monitor baby or infant reactions to play environment to ensure the baby or infant remains interested, challenged but not frustrated 1.10 Play simple games with the baby or infant to involve motor skills and a range of senses 1.11 Provide interesting toys for them to explore and practice holding things 1.12 Arrange excursions as necessary
4.
Supervise activities
1.4 Supervise babies and infants as closely as required for their ages, abilities, the contexts 1.5 Arrange for babies and infants to play with other babies and infants on a regular basis 1.6 Maintain the safety of babies and infants at all times and ensure that handover of supervision is completed before leaving babies and infants
Understanding the importance of routines and sleep routines for babies and infants Understand the social development of babies/infants Knowledge of different games for babies and infants Understand the care giving practices within different cultural groups Understand attachment and separation anxiety and appropriate responses Cultural understanding related to the different types of communication styles to use with babies Basic understanding of the various developmental stages of babies and infants Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Numbers of emergency services and important phone numbers and what information should be given
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Terminal Competency Title: Bathe and dress babies and infants

13. Prepare bath
Place the baby or infant in a safe place while organising required items Test temperature of water and ensure water is at a safe temperature Confirm that towels and all other items required before and after the bath are available
14. Bathe babies and infants
Talk to and engage the baby or infant while undressing them for the bath Lower the baby or infant into the sallow water supporting their head make sure they wont slip Gently soap the baby or infant with the free hand Rinse soap off baby or infant ensuring that no soap enters the eyes Carefully lift the baby or infant out of bath or wet area and wrap in towel ensuring that they do not slip
15. Dry and dress the baby or infant
Gently dry the baby or infant paying attention to underarms, hands and feet Apply lotions and or powders as directed by the parents Put on and secure nappy Put the clothes on while interacting with the baby or infant Once the baby or infant is in a safe place empty water and tidy up
Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Understanding the rights of babies and infants to personal privacy Knowledge of potential hazards to babies and infants Numbers of emergency services and important phone numbers and what information should be given The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures and underfoot hazards Knowledge of remedial action in case of accident (e.g. cuts, bur
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Name: Sector: Code: Entry Requirement: : : Level 3- Household Infirm Adult Care Hospitality HOS 333 14 years of age and above and completion of 5 th Standard and Level 2 Household Elderly Care(HOS231)
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate competency in the following: Specific Competencies 1. Read information and complete calculations for infirm adult care purposes 2. Discuss charge in a professional and courteous manner 3. Maintain a safe and healthy environment for infirm household members 70. Meet the dietary and nutritional needs of infirm household members 71. Feed household infirm household members 72. Care for infirm household members 73. Assist infirm person with exercise routine 74. Bathe and dress infirm household members
Pathway: At the completion of the Level 2 Household Elderly Care qualification a student may enter the Level 3 Household Infirm Adult Care qualification Duration; Contents: : : 150 hours (i.e. 6 hours for 25 working days) Given below
80. 81. 82. 83. 84. 85. 86. 87. Read information and complete calculations for infirm adult care purposes Discuss charge in a professional and courteous manner Maintain a safe and healthy environment for infirm household members Meet the dietary and nutritional needs of infirm household members Feed infirm household members Care for infirm household members Assist infirm person with exercise routine Bathe and dress infirm household members

Knowledge of weights when determining portion sizes An understanding of estimation and measurement Knowledge of safe household chemical combinations and use Knowledge of health and safety strategies to maintain safety of self and others when working in a household setting Knowledge of food safety safe food handling and storage General literacy for reading and writing Maths, including estimation, weights and measures Knowledge of age appropriate communication Knowledge of the causes for behavioural changes in infirm adults Understanding of the difference between factual observation and personal interpretations and
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subjective information Understanding the importance of empathy and nonjudgemental approaches Knowledge of basic conflict resolution Knowledge of and skills in active listening and assertiveness Understand safe use of chemicals, cleaning agents, and pesticides Use of household fire-fighting equipment Knowledge of safe pest control methods The difference between hazard and risk Knowledge of strategies to maintain the independence of infirm adults Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of safe lifting and manual handling practices Assertiveness techniques Knowledge of the emotional, nutritional and physical safety needs of infirm adults Knowledge of food classification for the major food groups Basic knowledge of the characteristics of different foods and appropriate cookery methods Basic knowledge of the underlying principles of all basic methods of cookery Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Understanding of the nutritional needs of infirm adults at different stages of their development Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of a balanced diet for infirm adults as per common requirements Understanding of the need for the frequency of meals Understanding of the preparation/ processing of food / diet for infirm adults Knowledge of high nutritional food / low nutritional value food Knowledge of food classification for the major food groups Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of infirm adults at different stages of their development Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of the emotional, nutritional and physical
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safety needs of infirm adults Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed infirm adults Knowledge of infection and contamination control Understanding the importance of a balance between routines and variation in activities for infirm adults Understand the social impact of living as an infirm adult Basic understanding of the importance of social, recreational, cultural and spiritual activities for infirm people Understand the care giving practices within different cultural groups Cultural understanding related to the different types of communication styles to use with the aged and infirm people Factors contributing to an infirm persons ability to remain active in the community Basic understanding of the various developmental stages of aging Strategies for supporting the older persons to maintain social networks and community involvement Knowledge of the importance of confidentiality and privacy Numbers of emergency services and important phone numbers and what information should be given Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Understanding the rights of infirm people to personal privacy Knowledge of potential hazards to infirm people Knowledge of common equipment and aids utilised in the delivery of personal care to infirm adults Understand the importance of confidentiality and privacy Understand strategies to maintain the self esteem of infirm adults Numbers of emergency services and important phone numbers and what information should be given The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures and underfoot hazards Knowledge of remedial action in case of accident (e.g. cuts, burns, gas)
Assessment

Weighing and measuring equipment electric, gas or induction ranges 159
ovens, including combi ovens microwaves grills and griddles deep fryers salamanders food processors blenders mixers slicers tilting frypan, brat pan steamers.
Some of the following household equipment will be required: Refrigerator Washing machine Mixers and grinders Television Vacuum cleaner Microwave Over/grill Water purifier Air conditioner Desert cooler Lights and fans Immersion rods and geysers Miniature Circuit Breakers (MCBs) Fire extinguishers Other resources: Cleaning agents First Aid Kit Support/ Walking aids Toiletries Commonly used medicines, ointments and aids Trainer Manual and Assessor Manual.
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Terminal Competency Title: Read information and complete calculations for infirm household members Unit Coverage: Hospitality Sector Element Performance Criteria
30. Mix toiletry products 30.1. Calculate the correct quantities of bathroom toiletries according to product information 30.2. Mix toiletries safely according to manufacturer information 30.3. Use the correct formula of the particular requirement 31. Follow recipes for infirm household members 32. Read newspapers and stories to infirm adults
31.1. Read through recipe and organise ingredients 31.2. Calculate ingredient quantities based on the number of serves required 31.3. Convert recipe measures according to measurement implement 32.1. Select newspaper articles that are of interest to the infirm person 32.2. Read stories and religious texts that are of interest to the infirm person 32.3. Engage elderly in the message/ meaning of the story 32.4. Encourage infirm household members to engage in discussions about the news article or story message
33.1. Ensure the medicine is not past the expiry date 33.2. Read instructions on cough mixture and measure dose according to age requirements 33.3. Identify the number of tablets required depending on age
Knowledge of weights when determining portion sizes An understanding of estimation and measurement Knowledge of safe household chemical combinations and use Knowledge of health and safety strategies to maintain safety of self and others when working in a household setting Knowledge of food safety safe food handling and storage General literacy for reading and writing Maths, including estimation, weights and measures Basic understanding of infirm adults emotional, nutritional and physical needs
161
Terminal Competency Title: Discuss charge in a professional and courteous manner Unit Coverage: Hospitality
Element
26. Demonstrate professional work ethics when caring for others
1.18. Maintain the privacy, confidentiality and trust of the person being cared for at all times 1.19. Perform agreed activities with care and empathy for the capabilities of the individual being assisted 1.20. Inform employer/ family member of any problems that occur during care work 1.21. Communicate information accurately and factually, without being judgmental
27.
Communicate clearly
1.4. Communicate clearly and unambiguously when addressing household members and specialists involved in the care of the individual 1.5. Questioning and active listening are used to accurately determine what your instructions are in relation to care giving 1.6. Clarify details to ensure that care requirements are clear and able to be met correctly
28.
Provide feedback
1.4. Identify unexplained changes in behaviour or emotional state and inform relevant family members and/ or specialists 1.5. Identify environmental or other external factors that may have an impact on the psychological and emotional wellbeing of the individual 1.6. Seek guidance supporting the individual in times of change, psychological or emotional distress
Cultural understanding related to the different types of household communication styles Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Knowledge of age appropriate communication Knowledge of the causes for behavioural changes in infirm adults Understanding of the difference between factual observation and personal interpretations and subjective information Understanding the importance of empathy and non-judgemental approaches Knowledge of basic conflict resolution Knowledge of and skills in active listening and assertiveness
162
Terminal Competency Title: Maintain a safe and healthy environment for infirm adults Unit Coverage: Hospitality Sector Element Performance Criteria
2. Analyse and deal with household hazards 1.17. Identify and assess hazards that may be harmful to infirm adults and discuss possible solutions with family members 1.18. Ensure railing on staircases to stop infirm adult falling down them while providing safe and easier access 1.19. Make certain cupboards and doors are easy for infirm adults to open 1.20. Ensure electrical leads and other hazards are removed from the floors where the infirm adult walks or to move their wheelchair 1.21. Incorporate safe work practices into all household duties 1.22. Support infirm adult to create an environment suitable to needs and preference 1.23. Ensure there are no small objects laying around were infirm adults are walking or wheels their wheelchair 1.24. Confirm that good lighting is available for infirm adults 1.25. Ensure that items required by the infirm adult are readily accessible 1.26. Ensure floor area of rooms, bathrooms and walk area should be neat, clean, and dry 1.27. Appropriate aids to support comfort, safety and wellbeing are used 1.10. Encourage and support independent action and thinking by the person with the disability 1.11. Aids and/or equipment to support/assist the infirm person undertake activities of living independently are sought 1.12. Ensure that infirm people are seated correctly and feel safe in the vehicle 1.13. Encourage and support/ assist the infirm person to maintain their environment 1.14. Provide support to promote security of the infirm ad ults environment 1.15. Adapt or modify the household, where possible, in consultation with the infirm adult, to maximise safety and comfort 1.16. Monitor the infirm person's inability to undertake activities of living independently and report to household members
2. Maintain the independence of infirm adults
Understand safe use of chemicals, cleaning agents, and pesticides Use of household fire-fighting equipment Knowledge of safe pest control methods The difference between hazard and risk Knowledge of strategies to maintain the independence of infirm adults The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures, underfoot hazards and moving parts of equipment Knowledge of remedial action in case of accident (e.g. cuts, burns, gas) Basic knowledge of electrical safety Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection / contamination control and strategies to maintain controls Knowledge of safe lifting and manual handling practices Assertiveness techniques Knowledge of the emotional, nutritional and physical safety needs of infirm adults
163
Terminal Competency Title: Meet the dietary and nutritional needs of infirm household members Unit Coverage: Hospitality Sector Element
16. Identify the dietary and cultural requirements of infirm people
1.21 Ensure infirm peoples nutritional needs are catered and calorie intake is sufficient for their needs 1.22 Identify the requirements for special diets according to instructions from the infirm person and / or family members 1.23 Identify and meet requirements for specific cultural or religious groups 1.24 Ensure no cross contamination from one food type to another 1.23 Select a variety of suitable foods, meals and menus for the specific requirements of the infirm adult 1.24 Identify food groups and food preparation methods to address the most common diet related diseases and disorders of the infirm adult 1.25 Use food preparation and cooking methods to maximise nutritional value of food 1.26 Incorporate sufficient choice of dishes for the week 1.27 Ensure food and drink preferences are accommodated 1.28 Ensure meals and snacks are designed to be appetising and attractive to elderly people 1.29 Cost proposed weekly meals to meet household budget 1.9 Determine the time required to prepare the food against the time it is required 1.10 Identify and organise ingredient requirements of the recipe or meal 1.11 Clean down food preparation area and organise kitchen utensils ready for use 1.12 Ensure kitchen appliances are clean and ready for use 1.22 Maintain safe food handling standards while preparing ingredients 1.23 Prepare ingredients in the manner required and add according to the demands of the recipe 1.24 Use the appropriate kitchen implement required by the recipe 1.25 Cook, freeze or otherwise process food according to recipe requirements 1.26 Modify food texture to meet the needs of the infirm person 1.27 Use crockery and cutlery that is appropriate for the infirm adult to hold and handle 1.28 Place food in an appealing manner in a location that is safe and accessible to infirm household members
17. Develop meal plans for elderly people
18. Plan food preparation for infirm people
19. Prepare food for infirm people
Knowledge of food classification for the major food groups Basic knowledge of the characteristics of different foods and appropriate cookery methods Basic knowledge of the underlying principles of all basic methods of cookery Basic knowledge of the culinary terms commonly used in association with the required methods of cookery Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery Basic knowledge of the effects of different cookery methods on the nutritional value of food Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of infirm adults at different stages of their development Knowledge of the safe work practices, particularly in relation to bending, lifting, and using cutting implements, appliances, heated surfaces and other equipment which carry a risk of burns Basic knowledge of the waste minimisation techniques and environmental considerations in specific relation to different cookery methods Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements
164
Terminal Competency Title: Feed infirm household members Unit Coverage Element
50. Prepare infirm adult for eating
18. Maintain the dignity of the infirm person during the process of feeding 19. Clean the eating area and remove all hazards 20. Ensure chairs or other seating options are safe for the infirm person to sit comfortably on
51. Provide food
18. Provide food and drink to infirm person that is appropriate to their tastes and ability and healthy 19. Ensure that the food is safe for the infirm to eat 20. Assist infirm adult to eat, allowing the infirm persons personal preferences to determine the speed and amount of food 21. Make sure that infirm person eats a range of food from the meal to guarantee a balanced diet
11. Make sure that the infirm person has had enough 12. Wash face and hands and ensure clothes do not have food stuck to them, if required 13. Dispose of leftover food and clean down eating area
Knowledge of a balanced diet for infirm adults as per common requirements Understanding of the need for the frequency of meals Understanding of the preparation/ processing of food / diet for infirm adults Knowledge of high nutritional food / low nutritional value food Knowledge of food classification for the major food groups Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress Understanding of the nutritional needs of infirm adults at different stages of their development Safe knife handling techniques Basic knowledge of the hygienic handling of food and equipment food safety requirements Knowledge of the emotional, nutritional and physical safety needs of infirm adults Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed infirm adults Knowledge of infection and contamination control
165
Terminal Competency Title: Care for infirm household members Unit Coverage: Hospitality Sector Elements Performance Criteria
17. Monitor for changes associated with the particular ailment 1.19. Strategies that the infirm person may adopt to promote healthy lifestyle practices are outlined 1.20. Physical changes associated with the particular ailment are taken into account when suggesting different activities 1.21. Identify and organise opportunities and type of rest according to the infirm person needs and context 1.22. Utilise knowledge of common problems associated with the particular ailment when planning routines 1.23. Report changes in an infirm person's care needs to family members 1.24. Report changes in an infirm person's preferences, as a result of a change in physical appearance to family members 8. 9. 10. 11. 12. 13. 14. Provide access to resources of interest to the infirm adult Assist the infirm adult in pursuing their interests Assist the infirm person to remain in contact with their social network Provide infirm persons with information about community networks and activities available to them Organise motivating activities in consultation with the infirm, such as spiritual, religious or humanitarian activities Discuss the exercise routines that have been developed for the person Assist the elderly to complete exercise designed to relive symptoms of the particular ailment and / or build strength
18. Assist the infirm adult pursue their interests and activities
19. Meet the emotional needs of infirm adults
13. Maintain the confidentiality, privacy and dignity of the infirm person 14. Encourage, listen to and treat with respect infirm people in their communications 15. Demonstrate an understanding of the impact of the particular ailment on the individual's emotional and psychological well-being when interacting with the infirm person 16. Encourage and support the infirm person's self esteem and confidence to achieve maximum emotional well-being 17. Show empathy and respect to an infirm person who is emotionally distressed 18. Support the infirm person who is experiencing loss and grief 8. Demonstrate acceptance of an infirm person's cultural and spiritual preferences 9. Facilitate the infirm person's continual participation in cultural and spiritual practices and celebrations 10. Provide the infirm person with information regarding relevant cultural and spiritual networks available in the community 18. 19. 20. 21. 22. Accommodate an infirm person's modesty and privacy Assist infirm people to the toilet in a respectful and safe manner Assist with clothing and or provide physical support, if required Help the infirm person to wash their hands and redress dress Protect the protect the infirm persons self esteem and privacy when toileting accidents occur
20. Support spiritual and cultural pursuits
21. Assist with toileting infirm adults
Understanding the importance of a balance between routines and variation in activities for infirm adults Understand the social impact of living as an infirm adult Basic understanding of the importance of social, recreational, cultural and spiritual activities for infirm people
166
Understand the care giving practices within different cultural groups Cultural understanding related to the different types of communication styles to use with the aged and infirm people Factors contributing to an infirm persons ability to remain active in the community Basic understanding of the various developmental stages of aging Strategies for supporting the older persons to maintain social networks and community involvement Knowledge of the importance of confidentiality and privacy Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Numbers of emergency services and important phone numbers and what information should be given
Terminal Competency Title: Assist infirm person with exercise routine Unit Coverage: Element Performance Criteria
1 Assist exercise routine in consultant with specialist 1.1 Review the exercise routine developed by a specialist and plan out activities 1.2 Identify community networks that the infirm person may use to support their exercise routine 1.3 Work with the infirm person to achieve their exercise goals
Assist infirm person to remain actively involved
2.1 Identify and develop strategies to overcome barriers to participation and implement following consultation with the infirm person 2.2 Support the family in their endeavours to facilitate community integration of the infirm person 2.3 Support socializing during exercise routine
Understanding the importance of a balance between routines and variation in activities for infirm adults Understand the social impact of living as an infirm adult Basic understanding of the importance of social, recreational, cultural and spiritual activities for infirm people Understand the care giving practices within different cultural groups Cultural understanding related to the different types of communication styles to use with the aged and infirm people Factors contributing to an infirm persons ability to remain active in the community Basic understanding of the various developmental stages of aging Strategies for supporting the older persons to maintain social networks and community involvement Knowledge of the importance of confidentiality and privacy Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Numbers of emergency services and important phone numbers and what information should be given
167
Terminal Competency Title: Bathe and dress infirm household members

16. Prepare bath
Test temperature of water and ensure water is at the temperature preferred by the infirm person Confirm that towels and all other items required before and after the bath are available
17. Assist with bathing
Protect privacy and modesty while assisting the infirm person to undress Assist the infirm person to get into the bath safely or to stand still in best location for safety Gently soap and sponge down the infirm person and encourage them to relax and feel safe Rinse soap off ensuring that no soap enters the eyes Carefully assist the infirm person out of bath or wet area and provide towel ensuring that they do not slip
18. Assist to dry and dress the infirm person
Gently assist where required in drying the infirm person Apply lotions and or powders as directed by the infirm person Assist the infirm person to put on clothes while interacting with them Help them do up zips and buttons and laces as necessary Once the infirm person is away from the wet area empty water and tidy up
Knowledge of emergency procedures for different situations Knowledge of etiquette styles for different situations Understanding the rights of infirm people to personal privacy Knowledge of potential hazards to infirm people Knowledge of common equipment and aids utilised in the delivery of personal care to infirm adults Understand the importance of confidentiality and privacy Understand strategies to maintain the self esteem of infirm adults Numbers of emergency services and important phone numbers and what information should be given The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects, work postures and underfoot hazards Knowledge of remedial action in case of accident (e.g. cuts, burns, gas)
168
Skills Development Initiative for Clusters (Domestic work/Household Assistant) Technical Workshop on Competency Standards and Training Module Development List of Participants Government of India S.no. 1. Name Mr. Des Raj Organisation and designation Deputy Director General, DGET, MOLE Assistant Director of Training, DGET, MOLE Board of Tech. Education Controller, Board of Technical Education, Govt. of NCT of Delhi, Dept of Training & Technical Education Training Branch (Functional Group, HQ), Directorate of Training & Technical Education Directorate of Training & Technical Education Directorate of Training & Technical Education Principal, Directorate of Training & T echnical Education AIT (Exam), Directorate of Training & Technical Education A.D. (Trg.) Directorate Pitampura Address Tel & Email 23710446 des.raj@nic.in 23766337, 9911138178 prnv.chdhry@rediffmail.com 27326030, 9818329088, rbtettedelhi@nic.in 27326030, 27323161 9810644812
2.
Mr. Pranav Choudhary Mr. J.N. Rai
3.
4.
Mr. S. P. Singh
5.
Mr. Ram Gopal
27321024 ag1972.500@rediff.com
6.
Mr. Anil Gupta
27321024, 9868173619
7.
Mr. Yogesh K. Sharma Mr. D.P.S. Verma
22579532, 9868896402 Yogeshsharma06@gmail.com 24351667, 9818022219
8.
9.
Mr. S. Augusthy
27327771, 9971949859
10. Mr. R.S. Solanki
27321024, 9811909305 169
of Training & Technical Education Training Providers S.No. 11. Name Mrs. Arun Grover Organisation and designation Director, Jan Shikshan Sansthan, Prayas Address EE-Block, Jahangirpuri Delhi 110033 Tel & Email 27636181 9868987498 arugrove@rediff mail.com 9818677125 Sahay2005@redi ffmail.com 65664991, 9811585673
12.
Mr. Harish Sahay
Director, Prayas Institute of Economic Empowerment
59, Tughlakabad Institutional Area
13.
Ms. Piyali Sen
Prayas
59, Tughlakabad Institutional Area, N.Delhi 62
14. 15. 16.
Mr. Sanjeev K. Singh Dr. (Mrs.) S. Gupta Sr. Leona
JSS Prayas JSS Prayas Domestic Workers Federation Jahangirpuri Chetanalaya, 9-10 Bhai Veersing Marg, New Delhi 110 001
9250238639 9810716334
9312473428 011-65254388 r.ranjita@gmail.c om
17.
Ms. Jyoti Ekka
Domestic Workers Federation
Chetanalaya, 9-10 65254388 Bhai Veersing Marg, New Delhi 110 001 Chetanalaya, 9-10 65254388 Bhai Veersing Marg, New Delhi 110 001
18.
Ms. Mukti Roshni
Domestic Workers Federation
19.
Ms. Kuku S Kumar
Head, TMI Academy of Travel and Tourism studies, Institute of Hotel Management
20.
Mr. Anish Slath
E-4 Defence 9810011848. Colony, New Delhi md@travelmatei ndia.net Pusa, New Delhi - 25841411, 12 9212300772 anishslath@indiatimes .com 170
21.
Mr. Yogesh Mathur
Sr. Lecturer, Institute of Hotel Management and Catering
Qutab Institutional Area, New Delhi
22.
Mr. B.S. Negi
Principal, ITI, Sirifort & ITI Malviya Nagar, D.T.T.E Nirmal Sewa Samiti
GNCTD
9868851980
23.
Mr. F. Lakara
M-8 South Extn.II, 44.D.49, New Delhi
26251262
Resident Welfare Associations S.No. 24. RWA Kailash Residents Welfare Association Name Mr. Vijay Sharma, Senior Research Officer for Scientific Tools - BARC & IAEA (+Gen.Secretary) Mr. Madan Lal Address K-20 Kailash Colony, ND-48 Phone no. 9818517313
25.
Avasiya Kalyan Samiti, Dakshinpuri Extn.
2/200 Dakhinpuri extn. Near Virat Cinema, behind police station, N.D.62 26672936, 26681366
9818053119
26.
Malviya Nagar Residents Welfare Association
Mr. Mandhir Dogra
Experts S.No. 27. Name Ms. S. Ganesan Organisation and designation Deputy Director of Training, National Instructional Media Institute (NIMI), DGET, MOLE National Instructional Media Institute (NIMI), DGET, MOLE, Address 10 Alandur Road, CTI Campus, Guindy, Chennai 600 032 Tel & Email 044 22500256 09884711382 sakthiganesen2000 @yahoo.com
28.
Mr. S. Mathivanan
10 Alandur Road, CTI Campus, Guindy, Chennai 600 032 Chennai
044-22500248, 22500657, 9384765446, 24765446
29.
Mr. Sairam
Manager, ICRA Management Consulting Service
09940072696 Sairam.m@imacs.in 171
Limited (IMACS) 30. Ms. Sarala Gopalan Expert 138 Vasant Enclave New Delhi 110057
26151065, 9350294044 saralagopalan@gma il.com 23765083 9868126064 ashok1947@nic.in
31.
Mr. Ashok Kumar
FICCI
ILO S.No. 32. Name Ms. Akiko Sakamoto Organisation and designation Skills Development Specialist Address Tel & Email
Core 4B, India Habitat 011 24602101 (ext. Centre, Lodhi Road 263) sakamoto@ilo.org Core 4B, India Habitat 011 24602101 Centre, Lodhi Road tsushima@ilo.org Core 4B, India Habitat 011 24602101 Centre, Lodhi Road belinda@smithcom yn.com.au Core 4B, India Habitat 011 24602101 Centre, Lodhi Road rit.chandra@gmail. com Core 4B, India Habitat 011 24602101 Centre, Lodhi Road ria_mukherji@hotm ail.com
33.
Ms. Reiko Tsushima
Gender Specialist
34.
Ms. Belinda Smith
Consultant, ILO
35.
Mr. Rit Chandra
Consultant, ILO
36.
Ms. Ria Mukherji
Consultant, ILO
172
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification Assistant Steward. Hospitality HOS134 Min 5th std, Spoken English module as Language 18 yrs and above or 5th std, written English module passed, 14 yrs. Successful candidates would be able to handle independently the restaurant or Bar or Bar and restaurant with confidence. 120 Hours. A trainee after completing the module could work independently in a medium size hotel or restaurant and manage the entire restaurant and kitchen service.
5. Terminal Competency
6. Duration 7. Job profile
8. Course content . Practical Competencies Maintaining personal cleanliness & Hygiene practices. Carry out basic First Aid treatment / notifying accident. Practicing Fire Safety measures. Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff / guests / machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Napkin folding / how to lay table cloth / carrying Cutlery. Changing & laying of Table cloth. How to use the Tray, Tray carrying position, how to lay the Tray for breakfast / Room service. Arrangement and preparation of Side Board & Service Table How to place order to the Kitchen and bar. Arrangement of silver according to the menu on the table. Under pinning Knowledge (Theory) Practice good personal Hygiene & maintain good grooming standards GMP Knowledge about equipments used in Bar and Restaurant How to handle waste? The Restaurant. Meaning of Mis-en Place Walk through from Start to Close. Laying of cover cloth Table Set up Common Sauces and their Basic Ingredients. Salads with recommended Dressings. Food & Their accompaniments. Understanding of menu items. Method of cooking food.(Basic) Boiling, Steaming, raising, Grilling, Steering, broiling, baking Breakfast continental, English Breakfast American Breakfast(Components) Energy and water conservation Theory on Mock tails Buffet and banquets types Service of breakfast / lunch, dinner , Buffet service. Types of Non-alcoholic Beverages & their service. Spirits & Liquors Gin / Brandy / Rum & Beer (Draught / Bottled Beer). Guerdon. 173
Service of Breakfast / Lunch, Dinner, Buffet Service Service of Wines & Alcoholic Beverages, Knowledge of glasses Closing the Restaurant- soiled Linen removal / preparation of Restaurant for next Service period, preparation of checklist. Flamb Dishes (preparation). A la carte Cover and types of Services. Table de hotel cover and breakfast cover.
Personality development, attitude, behaviour & values. The importance of team works in hospitality.
9. Tools and equipments required to train 20 candidates A full fledged restaurant
174
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification Assistant Waiter. Hospitality HOS135 Min 5th std, Spoken English module as Language 18 yrs and above or 5th std, written English module passed, 14 yrs. Successful candidates would be able to work as a waiter independently the restaurant or Bar or Bar and restaurant with confidence. 120 Hours. A trainee after completing the module could work independently in a medium size hotel or restaurant and manage the entire restaurant and kitchen service.
8. Course content Practical Competencies Maintaining personal cleanliness & Hygiene practices. Carry out basic First Aid treatment / notifying accident. Practicing Fire Safety measures. Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff / guests / machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Napkin folding / how to lay table cloth / carrying Cutlery. Changing & laying of Table cloth. How to use the Tray, Tray carrying position, how to lay the Tray for breakfast / Room service. Arrangement and preparation of Side Board & Service Table How to place order to the Kitchen and bar. Arrangement of silver according to the menu on the table. Under pinning Knowledge (Theory) Practice good personal Hygiene & maintain good grooming standards GMP Knowledge about equipments used in Bar and Restaurant How to handle waste? The Restaurant. Meaning of Mis-en Pla Walk through from Start to Close. Laying of cover cloth Table Set up Common Sauces and their Basic Ingredients. Salads with recommended Dressings. Food & Their accompaniments. Understanding of menu items. Method of cooking food.(Basic) Boiling, Steaming, Braising, Grilling, Steering, broiling, baking Breakfast continental, English Breakfast American Breakfast(Components) Energy and water conservation Theory on Mock tails Buffet and banquets types Service of breakfast / lunch, dinner , Buffet service. Types of Non-alcoholic Beverages & their service. Spirits & Liquors Gin / Brandy / Rum & Beer (Draught / Bottled Beer). Guerdon. 175
Service of Breakfast / Lunch, Personality development, attitude, Dinner, Buffet Service behaviour & values. Service of Wines & Alcoholic The importance of team works in Beverages, Knowledge of hospitality. glasses Closing the Restaurant- soiled Linen removal / preparation of Restaurant for next Service period, preparation of checklist. Flamb Dishes (preparation). A la carte Cover and types of Services. Table de hotel cover and breakfast cover. 9. Tools and equipments required to train 20 candidates A full fledged restaurant
176
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification Assistant Barmen. Hospitality HOS136 Min 5th std, Spoken English module as Language 18 yrs and above or 5th std, written English module passed, 14 yrs. Successful candidates would be able to work as a Barman independently the restaurant or Bar or Bar and restaurant with confidence. 120 Hours. A trainee after completing the module could work independently in a medium size hotel or restaurant and manage the entire restaurant and kitchen service.
8. Course Content Practical Competencies Maintaining personal cleanliness & Hygiene practices. Carry out basic First Aid treatment / notifying accident. Practicing Fire Safety measures. Occupational hazards and safety norms. Good Housekeeping practices at all times. Simple Disaster Management & preventive measures for staff / guests / machines in the event of Earthquakes, Tsunami, etc. Practice waste disposal as per environmental laws. Pest control measures. Napkin folding / how to lay table cloth / carrying Cutlery. Changing & laying of Table cloth. How to use the Tray, Tray carrying position, how to lay the Tray for breakfast / Room service. Arrangement and preparation of Side Board & Service Table How to place order to the Kitchen and bar. Arrangement of silver according to the menu on the table. Under pinning Knowledge (Theory) Practice good personal Hygiene & maintain good grooming standards GMP Knowledge about equipments used in Bar and Restaurant How to handle waste? The Restaurant. Meaning of Muse on Place Walk through from Start to Close. Laying of cover cloth Table Set up Common Sauces and their Basic Ingredients. Salads with recommended Dressings. Food & Their accompaniments. Understanding of menu items. Method of cooking food.(Basic) Boiling, Steaming, Braising, Grilling, Steering, broiling, baking Breakfast continental, English Breakfast American Breakfast(Components) Energy and water conservation Theory on Mock tails Buffet and banquets types Service of breakfast / lunch, dinner , Buffet service. Types of Non-alcoholic Beverages & their service. Spirits & Liquors Gin / Brandy / Rum & Beer (Draught / Bottled Beer). Guerdon. 177
Service of Breakfast / Lunch, Dinner, Buffet Service Service of Wines & Alcoholic Beverages, Knowledge of glasses Closing the Restaurant- soiled Linen removal / preparation of Restaurant for next Service period, preparation of checklist. Flamb Dishes (preparation). A la carte Cover and types of Services. Table de hotel cover and breakfast cover.
Personality development, attitude, behaviour & values. The importance of team works in hospitality.
9. Tools and equipments required to train 20 candidates A full fledged bar and restaurant
178
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification Pantry man Hospitality HOS137 Min 5th std, Spoken English module as Language and with experience in pantry beverage making and minimum 18 yrs of age Successful candidates would be able to work as a Pantry man independently handles the preparation of basic beverages tea, coffee, and cold drinks, ice cream, and fruit juice keeping in hygienic and serve faster. 120 Hours. A trainee after completing the module could work independently in a medium size hotel or restaurant and manage the entire restaurant and kitchen service. Under pinning Knowledge (Theory) Understand KOT procedure & follow the same. Product knowledge, preparation and accompanist pre service & post service follow up hygiene, safety in the pantry. Menu knowledge-menu terms coffee, tea and lounge service GMP (good manufacturing practices) HACCP Emergency handling Personality development Communicative English
8. Course content Practical Competencies Understanding the pantry layout for efficient service and fast disposal of orders simple method of pantry controls Menu knowledge of preparation varies types of sandwiches, burgers, pizzas, tea, coffee, cold drink, preparing preservation & presentation hygienic, cold storage, usage, basic hazards. First aid
9. Tools and equipments needed for training 20 candidates 1. 2. 3. 4. 5. 6. 7. Kitchen Vessels Refrigerator Glasses Spoon Cups and Saucers Filter
179
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Geriatric Assistant Hospitality HOS 138 Min 5th std, and 14 years of age After completion of training, the trainee will develop a love for the task and make it their vocation and challenge rather than a job. They will have a passion for the work and serve the elderly with commitment and dedication. 100 Hours Be able to take care of senior citizen at home or on an old age home.
8. Course Content Practical Competencies Under pinning Knowledge (Theory) Physically fit and strong Learning new methods and techniques Disease free, basic knowledge through of care for the elderly at home as well hands-on experience of taking care of as old age homes elderly. Learning how to treat and care for Basic nursing skills correct sitting, them through love. sleeping positions to avoid Creating the right happy atmosphere complications. by helping the elderly to stay focused First aid, music, games for elderly, on solutions, not problems reading operating wheel chairs. How to control anger, impatience. `How to do the basics. Support while How to build a positive mental walking, sleeping, use of toilet attitude towards the elderly. Maintaining the environment always First aid, entertainment gadgets clean, dry, and airy with plenty of Follow the prescribed medication for sunlight exposure. the elderly. Knowledge of fire hazards, safety Empathy and its application good ambulance, local police, senior listening skills personality citizens call center help lines. development. All essential telephone nos. how to Spoken English. make a phone call, answer telephones calls Personal hygiene and health awareness, seasonal health requirements. 9. Tools and equipments needed for training 20 candidates Cots, Beds, Easy Chairs, Walking stick, Towels, Napkins, Bed linen Serving plate, glass, spoon
180
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Hotel Billing Clerk Hospitality HOS 139 Min 7th std & Mathematical knowledge and English, and 18 years of age Training should enable to handle the billing process, tally kitchen order tickets, table counter billing. He will reflect confidence, smartness, efficient and a pleasing personality. He would be energetic, enthusiastic, vibrant and a healthy person. 120 Hours Can take charge of all billing and receipts, in a hotel restaurant, resorts & service apartment with experience, he/she can take responsibility of the cashier Under pinning Knowledge (Theory) Basic mathematics. Logical thinking. Alert mind. Staff interaction. Tallying skills. Menu identification. Rate identification. Maintenance of bill/records/ register/cancelling/discount. Time management. Personality development. Communication skills
8. Course Content Practical Competencies Verify the service transactions with kitchen order tickets. Billing for services. Tally the kitchen order tickets with bill. Issue bills to the right table/customer. Tally service with billing. Courteous customer interaction. Co ordinate with stewards. Personal hygienic. First aid. Room billing. Calculating discounts on bills. Handing over at end of shift. Billing systems, check-list, and computer use.
9. Tools and equipments needed for training 20 candidates 1. Billing machine 2. Calculator 3. Bill Book 4. Pen and pencil
181
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification Door Man Hospitality HOS 140 5th std passed or failed. 5.6 and above height well built physically strong & attractive body, athletic agile and positive personality ready to serve After the training he will be able to receive the guests in a polite way and at the meantime prevent unauthorized persons from entering 100 Hours The individual after training will be able to independently handle the responsibility of impressing and receiving customers Under pinning Knowledge (Theory) What make a good doorman better attitudes of a good doorman skill development a) Personality b) Communications c) Inter personal relationship d) Anger management e) Team building Reporting GMP(good manufacturing practices) HACCP Emergency handling Personality development Communicative English
8. Course content Practical Competencies Physically strong. Powerful and agile and positive personality. Alert. Control of the entry area. Knowledge of basic requirement as doorman & security saluting stand well dressed & well groomed
9. Tools and equipments needed for training 12 candidates Door desk Wide door
182
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Domestic/Higher level House keepers Hospitality HOS 141 Minimum 5th std and 14 years of age After the training the candidate shall have developed skills of house keeping. 100 Hours The training will enable the individual to work efficiently and effectively as a good housekeeper in a up market house or corporate house keeping superior Under pinning Knowledge (Theory) Tracking the importance and responsibilities as professional domestic help and housekeeper. To enhance their technical skills in providing better housekeeping service. To learn the art and science of good housekeeping and modern methods and use of soaps, detergents, stain removers, dish washing liquid. Personal hygiene, health, first aid, fire safety. Personal drive and decorum. Basic cooking skills and fast food making for emergency. Knowledge of markets, marketing, shopping and accounting. Building a strong character and a positive personality. Spoken English. Overcoming anger, anxiety, and frustration and having a calm mind. Toys of children, pets How to handle basic emergencies 5-S concepts and House keeping skills of sweep, swab, dust and cleaning homes, institutions and establishments. Importance of have high moral values of honesty, integrity, sincerity, and commitment. Handling domestic appliances safety.
8. Course content Practical Competencies General over all desire and knowledge of housekeeping and home front management. To understand their role and responsibility as housekeeping support and the dos and donts of housekeeping tasks. To have a fair knowledge of the use of soaps, detergents, stain removers, used in cleaning floors, toilets, kitchens and utensils.. To understand the how and why, when and where of the housekeeping task. How to carry & play with children of child care carrying methods, resting methods, use of right type of toys. Handling domestic appliance safely & gadgets. To have knowledge of the use and functioning of washing machines, microwave, ovens, gas, mixer-grinder, fridge, food processors, vegetable peeler, wet grinders their cleaning and maintenance. Safety measures, precautions while using gadgets. Use of telephone /fax basic communication skills in English and local languages. Knowledge ECB. Air
183
conditioner homer arrangement aquarium pet handling 9. Tools and equipments needed for training 20 candidates Full fledged hotel rooms
184
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Assistant Bell Captain Hospitality HOS 142 5th Std + Spoken / Written English Module After the training the trainee should be able to assist Bell captain by understanding the role and responsibility as the face of the organization. 120 Hours The Assistant bell captain takes responsibility of collecting guest material required luggage and deliver to the rooms take charge of left luggage identification of group luggage, baggage & luggage system. All star hotels need these services for the guests in Metro and Major towns. Under pinning Knowledge (Theory)
8. Course content Practical Competencies Practicing the personality of the front office staff, positive, courtesy, good manners, humble and passionate of the task. Loves meeting people, good command on language, well groomed and smart person. Practicing good communication and developing attitude. Handling the baggage without damaging, arranging them in a neat way and safe guarding them in the absence of the guest Practicing on the latest hotel software for baggage handling
Layout of front office & its organizational structure. Security practices. Customer care. Safety practices. Fire prevention. Emergency handling General reception procedure How to handle Conference baggage Telephone handling & manners Social skills & soft skill training. Maintaining errand card GMP(good manufacturing practices ) HACCP Personality development Communicative English 9 Tools and equipments needed for training 20 candidates Entrance of a hotel
185
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile 8. Course content Practical Competencies Physically strong and capable of hard laborious work of room and general area sweeping and swabbing energetic &efficient in executing responsibility capable of understanding in English &communicate with guest knowledge of bed making preparing rooms as per laid down norms New innovation in room making blanket & towel folding Department & inter department coordinator open channels of communications for efficient & effective work Linen room procedures; issue of linen, stocktaking and keeping accurate records, lost & found procedures Carpet & rugs cleaning Basic safety norms Basic hygiene norms Security at work and in rooms Basic values & honesty integrity and loyalty Handling vacuum cleaner, T V remote , A/C, door keys, lighting operation Toilet cleaning procedure Pest control methods Public area cleaning Customer care Fire prevention Plumbing problems (Handling general cleaning). House Keeping Room Boy Hospitality HOS 143 5th Std and minimum14 years of age On completion of the training module the trainees would be able to prepare a room for the guest 120 Hours The trained individual is a need in all star categories hotel resort and material service apartments. Under pinning Knowledge (Theory) Understand duties & responsibilities of house keeping staff reinforce basic values of honesty integrity loyalty. Customer care & comfort Cleaning procedures & use of equipment & gadgets Stain removal Personal skills. Electrical basic problem identification GMP (good manufacturing practices) HACCP Emergency handling/reporting Personality development Communicative English
186
9 Tools and equipments for training 20 candidates 1. Full fledged hotel room 2. Vacuum cleaner 3. Brooms and Mops 4. Water bucket 5. Floor cleaning brush
187
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile 8. Course content Practical Competencies Physically strong and capable of hard laborious work of room and general area sweeping and swabbing energetic &efficient in executing responsibility capable of understanding in English &communicate with guest knowledge of bed making preparing rooms as per laid down norms New innovation in room making blanket & towel folding Department & inter department coordinator open channels of communications for efficient & effective work Linen room procedures issue of linen stocktaking & keeping accurate records, lost & found procedures Carpet & rugs cleaning Basic safety norms Basic hygiene norms Security at work and in rooms Basic values & honesty indignity and loyalty Handling vacuum cleaner, T V remote , A/C, door keys, lighting operation Toilet cleaning procedure Pest control methods Public area cleaning Customer care Fire prevention House Keeping Chamber maids Hospitality HOS 144 5th Std and minimum14 years of age On completion of the training module the trainees would be able to prepare a room for the guest 120 Hours The trained individual is a need in all star categories hotel resort and material service apartments. Under pinning Knowledge (Theory) Understand duties & responsibilities of housekeeping staff reinforce basic values of honesty integrity loyalty. Customer care & comfort Cleaning procedures & use of equipment & gadgets Stain removal Personal skills. Electrical basic problem identification GMP (good manufacturing practices) HACCP Emergency handling/reporting Personality development Communicative English
188
Plumbing problems. Handling general cleaning. 9. Tools and equipments for training 20 candidates 1. 2. 3. 4. 5. Full fledged hotel rooms Vacuum cleaner Brooms and Mops Water bucket Floor cleaning brush
189
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile 8. Course content Practical Competencies Assistant House Keeper Hospitality HOS 145 5th Std and minimum14 years of age On completion of the training module the trainees would be able to prepare a room for the guest 120 Hours The trained individual is a need in all star categories hotel resort and material service apartments. Under pinning Knowledge (Theory)
Physically strong and capable of hard Understand duties & responsibilities of laborious work of room and general house keeping staff reinforce basic area sweeping and swabbing energetic values of honesty integrity loyalty. &efficient in executing responsibility Customer care & comfort capable of understanding English Cleaning procedures & use of &communicate with guest knowledge equipment & gadgets of bed making preparing rooms as per Stain removal laid down norms Personal skills New innovation in room making Personality development blanket & towel folding Electrical basic problem identification Department & inter department GMP (good manufacturing practices) coordinator open channels of HACCP communications for efficient & Emergency handling/reporting effective work Personality development Linen room procedures; issue of Communicative English linen, stocktaking & keeping accurate records, lost & found procedures Carpet & rugs cleaning Basic safety norms Basic hygiene norms Security at work and in rooms Basic values & honesty, integrity and loyalty Handling vacuum cleaner, T V remote , A/C, door keys, lighting operation Toilet cleaning procedure Pest control methods Public area cleaning Customer care Fire prevention Plumbing problems handling general cleaning. 9 Tools and equipments for training 20 candidates 190
1. Full fledged hotel room 2. Vacuum cleaner 3. Brooms and Mops 4. Water bucket 5. Floor cleaning brush
191
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency The Dosa Maker Hospitality Street vendor HOS 146 5th Std and minimum14 years of age On completion of the training module the trainees would be able to hygienically prepare good quality Dosas using good raw material, roast and serve the same in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trained individual can move to the next level to become a micro entrepreneur Under pinning Knowledge (Theory)
6. Duration 7. Job profile 8. Course content Practical Competencies
Practicing cleanliness and personal hygiene in the preparation and serving of Dosa. Preparing Dosa mix by grinding and mixing ingredients like rice, black gram etc. Washing the grinder and the vessels Fermenting the dosa flour Heating the pan and spreading Dosa flour evenly, and removing the dosa without damaging. Serving hot Dosa to customers. Preparation of Chutney and Sambar Control methods storage & care of material, formula for food costing First aid Simple menu planning
Basics of Dosa preparation, different types of Dosa viz. Masala, Sada, Uttappa, Omelette, Ghee Dosa, Paper Dosa, Roast, Set Dosa, etc. Good manufacturing practices food presentation, food colouring. Basic knowledge of food safety. Personal hygiene the need for medical fitness Personality development. Norms for good clean service. Right of ingredients for recipe Waste management. GMP (Good Manufacturing Practices) HACCP Emergency Handling Personality Development Communicative English 9. Tools and equipments for training 20 candidates 1. Wet grinder 2. Frying Pan 3. Wide burner Stove
192
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Anna (Rice) Sambar Maker Hospitality Street Vendor HOS 147 5th Std and minimum14 years of age On completion of the training module the trainees would be able to hygienically prepare good quality Rice and Sambar using good raw material, and serve the same in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trained individual can move to the next level to become a micro entrepreneur Under pinning Knowledge (Theory)
Cleaning and cutting of vegetables, chillies and grating coconut. Preparing sambar powder by optimally blending the spices Preparing sambar Cleaning rice and preparing rice (Anna) Preparing different rice varieties viz Bisibelebaath, Pulav, Chitraanna, Puliyogare, Rice bath, tomato bath, Jeera rice, curd rice The importance of personal hygiene in the Customer care & service. Dos and dont of good clean service. Good washing and serving practices. Right method of food preparation. Control methods storage & care of material, formula for food costing First aid Simple menu planning
Importance of Anna (Rice) and Sambar in daily food. Different types and grades of rice availability and their suitability for preparing rice. Different types of sambar Onion Sambar, Dal, Kootu, Kadi, Butter sambar, Vegetables and green leaves used for sambar Types of rice preparations Bisibelebhaat, Pulav, Rice bath, tomato bath, Chitraanna, etc Good manufacturing practices food presentation, food colouring. Food producing industry. Basic knowledge of food safety. Basic food value. Personal hygiene the need for medical fitness Personality development. Norms for good clean service. Washing and cleaning practices. Right of ingredients for recipe Waste management. GMP (Good Manufacturing Practices) HACCP Emergency Handling Personality Development Communicative English 9. Tools and equipments for training 20 candidates 193
1. 2. 3. 4. 5. 6. 7. 8.
Vegetable cutter Pressure Cooker Rice cooker Plain vessels Stove Ingredients for cooking Spoons Plates
194
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency The Biryani Specialist. Hospitality- Street Vendor HOS 148 5th Std and minimum14 years of age On completion of the training candidate would be able to hygienically prepare Biriyani using good raw material, and serve the same in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trained individual can move to the next level to become a micro entrepreneur Under pinning Knowledge (Theory)
The importance of personal hygiene in the food industry. Customer care & service. Dos and dont of good clean service. Basic food value. Understanding of calorific value of served items. Good washing and serving practices. Right method of food preparation. Food costing & food posturing Control methods / Storage and care of material, Hygiene at work. The mixing and preparing of ingredients for Biriyani. Accompaniments for Biriyani.
Introduction to Biriyani; difference between Fried rice, Lemon rice, Puliyogare, Anna Sambar and Biriyani. Types of Biriyani; Vegetable Biriyani, Mutton Biriyani, Egg Biriyani etc Good manufacturing practices food presentation, food colouring. Basic Knowledge of food safety, Personal Hygiene and Awareness of Health hazards, food poisoning. Personality development. Communication Skills. Nutrition & calorific value of material used. Norms for good clean service. Washing and cleaning practices. Handling Leftovers. Take away packages HACCP Emergency Handling. Communicative English. 9 Tools and equipments for training 20 candidates 1. Kitchen complete with Vegetable cutter, Pressure Cooker, Rice cooker, Plain vessels, Stove, Spoons, Plates 2. Ingredients for cooking
195
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency The Kabab Maker Hospitality- Street Vendor HOS 149 5th Std and minimum14 years of age On completion of the training candidate would be able to hygienically prepare Kababs using good raw material, and serve the same in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trained individual can move to the next level to become a micro entrepreneur Under pinning Knowledge (Theory)
The importance of personal hygiene in the food industry. Customer care & service. Dos and dont of good clean service. Basic food value. Understanding of calorific value of served items. Good washing and serving practices. Right method of food preparation. Food costing & food posturing Control methods / Storage and care of material, Hygiene at work. The mixing and preparing of ingredients for Kabab. Proper accounting methods Kabab.
Preparation of food by directly roasting in flame Different types of Kababs Good manufacturing practices food presentation, food colouring. Basic Knowledge of food safety. Personal Hygiene. Awareness of Health hazards. Personality development. Communication Skills. Nutrition & calorific value of material used. Norms for good clean service. Washing and cleaning practices. Handling Leftovers. Food poisoning Causes. HACCP Emergency Handling. Personality Development. Communicative English. 9 Tools and equipments for training 20 candidates Grills Kabab Handlers Charcoal operated stove Electric stove
196
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Seekh Kabab & Beef grill Road side vendors. Hospitality- Street Vendor HOS 150 5th Std and minimum14 years of age On completion of the training candidate would be able to hygienically prepare Seekh Kabab beef grill using good raw material, and serve the same in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trained individual can work in a special restaurant only for charcoal grill food or become an independent micro entrepreneur with an eating or a Hotel introducing innovative ways of drawing more customers and increasing rates Under pinning Knowledge (Theory)
8. Course content Practical Competencies
The importance of personal hygiene Good manufacturing practices food in the food industry. presentation, food colouring. Customer care & service. Basic Knowledge of food safety. Dos and dont of good clean Personal Hygiene. service. Awareness of Health hazards. Basic food value. Personality development. Understanding of calorific value of Communication Skills. served items. Nutrition & calorific value of material Good washing and serving used. practices. Norms for good clean service. Right method of food preparation. Washing and cleaning practices. Food costing & food posturing Handling Leftovers. methods. Food poisoning Causes. Control methods / Storage and care GMP(Good Manufacturing Practices) of material, Hygiene at work. HACCP The mixing and preparing of recipe Emergency Handling. ingredients for Seekh Kabab & Personality Development. Beef grill. Communicative English. Proper accounting methods Seekh Kabab & Beef grill. 9. Tools and equipments for training 20 candidates Kabab making grills Charcoal burning stove
197
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency The Chat maker Hospitality- Street Vendor HOS 151 5th Std and minimum14 years of age On completion of the training candidate would be able to hygienically prepare good chats using good raw material, and serve the same in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trainee after completing the module will be capable of setting up a larger Chat hotel with many varieties and with best customer service, serving the customers in a clean professionally managed environment. Under pinning Knowledge (Theory)
The importance of personal Good manufacturing practices food hygiene in the food industry. presentation, food colouring. Customer care & service. Basic Knowledge of food safety. Dos and dont of good clean Personal Hygiene. service. Awareness of Health hazards. Basic food value. Personality development. Understanding of calorific value of Communication Skills. What are the served items. Chats? Good washing and serving Nutrition & calorific value of material practices. used. Right method of food preparation. Norms for good clean service. Food costing & food posturing Washing and cleaning practices. methods. Handling Leftovers. Best control methods / Storage and Food poisoning Causes. care of material, Hygiene at work. GMP(Good Manufacturing Practices) Portion control and formulas for HACCP food and ingredients. Emergency Handling. Costing knowledge of gadgets and Personality Development. new technology .i.e. Solar lamps Communicative English. cooking gas. 9. Tools and equipments for training 20 candidates 1. Stove 2. Vessels 3. Mixer
198
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Cook Chinese (Veg and Non Veg) Hospitality- Street Vendor HOS 152 5th Std and minimum14 years of age On completion of the training candidate would be able to hygienically prepare good Chinese food using good raw material, and serve the same in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trainee after completing the module will be capable of working in a large hotel/restaurant specialized in Chinese food with many varieties and with best customer service, serving the customers in a clean professionally managed environment. Under pinning Knowledge (Theory)
The importance of personal Popular Chinese food and their recipe. hygiene in the food production Good manufacturing practices food industry. presentation, food colouring. Preparation of different Chinese Basic Knowledge of food safety. food varieties Personal Hygiene. The need for medical Customer care & service. examination. Dos and dont of good clean Norms for good clean service. service. Washing and cleaning practices. Basic food value. Right use of ingredients for recipe. Good washing and serving Waste Management. practices. GMP(Good Manufacturing Practices) Right method of food preparation. HACCP Food costing & food posturing Emergency Handling. Cost control methods / Storage and Personality Development. care of material, Hygiene at work. Communicative English. First Aid. Simple menu planning and accompaniments. Product Knowledge. Basic of Food & Beverage Service. 9. Tools and equipments for training 20 candidates Kitchen with utensils, wash basin, cutting board, plates etc
Level 1
199
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency
Tea - Stall Hospitality- Street Vendor HOS 153 5th Std and minimum14 years of age On completion of the training candidate would be able to hygienically prepare good Tea using good raw material, and serve the same in a presentable manner keeping in mind quality, quality service and hygiene 100 Hours The trainee after completing the module will be capable of setting up a Tea - Stall with many varieties and with best customer service, serving the customers in a clean professionally managed environment. Under pinning Knowledge (Theory)
Preparing different beverages like Good manufacturing practices food normal tea, normal coffee, lemon presentation, food colouring. tea, cold coffee, KT, badam milk, Beverages and their varieties like tea, instant coffee, coffee, badam milk, Handling cups, saucers, glasses, Basic Knowledge of food safety. kettles and flasks. Personal Hygiene. The need for medical The importance of personal examination. hygiene in the food production Norms for good clean service. industry. Washing and cleaning practices. Customer care & service. Right use of ingredients for recipe. Dos and dont of good clean Waste Management. service. GMP(Good Manufacturing Practices) Good washing and serving HACCP practices. Emergency Handling. Food costing Personality Development. Cost control methods / Storage and Communicative English. care of material, Hygiene at work. First Aid. Product Knowledge. Basic of Food & Beverage Service. 9. Tools and equipments for training 20 candidates 1. Stove 2. Vessels 3. Filter
200
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Room service operator Hospitality- Hotel HOS 154 5th Std and minimum14 years of age After completing the module a room service operator should be able to provide quick, efficient customer service. 100 Hours The trained individual will be able to independently handle room service respectively and manage the department to provide quick effective and good service to customer by building an effective law of Room service waiters and personal. Under pinning Knowledge (Theory)
Practical set up of room service Excellent Communication Skills and operation division of responsibility Telephone Manners. menu knowledge and product Product Knowledge good rapport inter details food & beverage control personal relationship with service staff. safety, security hygiene at work. Need for Personality development English Personal skill development prefor specific purposes communication service procedure post service and skills customer service. billing. GMP (Good Manufacturing Practices) Preparation of trays for all type of HACCP Ala-carte service. Up to date Emergency Handling. knowledge of menu. Personality Development. Bar, tobacco procedures safety, Communicative English. hygienic security at work. Menu knowledge, general billing procedures use. Knowledge of Basic Menus. Room Service Tray / Trolleys. 9. Tools and equipments needed for training 20 candidates 1. Well established hotel room with furniture like cots, tables, chairs, cupboards 2. Serving trays, water jar, glass 3. Towel and soap
201
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Infant Nursing Care Crche Assistants / genetic care Hospitality- Hotel Customer care HOS 155 5th Std and minimum14 years of age At the end of the training the individual should be competent to take care of a child aged 0-3 years. To assist he/she will be fully equipped to care for the child in every area of need from feeding, to caring while awake till sleeping time 100 Hours Assistant in Crche and at the home to take care of Babies below the age five years.
Under pinning Knowledge (Theory)
Understanding Basic Infant Basic knowledge about infant care caretaker requirements. How to Role & responsibility. carry, hold, and handle the child Precautions and Care needed at every with care and concern. level Precautions to be taken while Being alert, conscious, sensitive and bathing, hot/cold changing diapers. wholly committed like a mother and Use of right clothing, cleanliness, nurse. and hygiene to avoid infections Communication in English and local and skin care. languages. Feeding milk bottle, cleanliness, Techniques of changing diapers, quantity, temperature holding cleanliness, environment, clothing, stance / follow diet chart. temperature regulating feeds. After feed precautions. Maintenance of charts and information, Understanding the mind, moods First Aid and Emergency. and needs of infants / senior Personal Hygiene. citizens. Empathy its application. Maintaining records for parents / Personality Development, Spoken Doctors. English. Information to parents while handing over. Know basic cooking. 9. Tools and equipments for training 20 candidates 1. Crche with cradles, beds, linen, toys 2. Kitchen with stove and vessels 3. Wash basin and bath room
202
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Butchery Hospitality- Hotel HOS 156 5th Std and minimum14 years of age The Butcher in a hotel / restaurant / retail shop, at the end of the course will be professionally handle the department and cut, chop and deliver quality products required for various types of food produced. 100 Hours Star Hotels needs the services of a butcher because of the volume involved. Therefore a trained butcher in all areas of meat technology is an asset. Under pinning Knowledge (Theory) The importance of meat technology. The theory & practice of meat cutting. Why is training necessary? Cost and benefit analysis of right knowledge. Hygiene, Health hazards. Poison Treatments. Cleaning methods. Washing methods. Customer Service. Personality Developments. English for Specific purpose. The right use of equipments scales etc. Portioning Cutting machines and cleaning
8. Course content Practical Competencies Identification of different types of meat Mutton, Chicken, fish, beef, pork and the various types of cuts in each. The use of specific types of knives choppers etc. Use of cutting machines Specialized cutting for specific purposes, stakes, fillets roast, mixing, chops preparation, tendering, and tandoori cuts. Cleaning the raw material. Identifying quality of meat unfit for human use. Cleaning the knives, table, hooks, cutting machine and complete work area. Safe disposal of wastes.
9. Tools and equipments for training 20 candidates 1. Table for cutting meat 2. Chapping boards 3. Knife of different sizes 4. Wash basin 5. Meat hangers 6. Cutting machines 203
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Chettinad) Hospitality- Restaurant HOS 157 5th Std and minimum14 years of age The trained candidate shall be able to cook good Chettinad foods in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Specialties in Chettinad food preparation and taste. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Chettinad.
8. Course content Practical Competencies Planning meals, preparation and presentation. Applying safety gadgets like aprons, head covers and gloves while at work. Practicing different food preparation methods. Loss control methods. Storage and care of materials. Nutrition, fat free cooking. Personal Hygiene Attitude and Behaviour Team work skills. Emergency handling. Personality Development. Communicative English. Practicing unique cooking methods styles.
9. Tools and equipments for training 20 candidates 1. Kitchen with stoves, vessels, pressure cookers, frying pans, spoons, sieves. 2. Wash basin and cleaning area 3. Sieves of different grades
204
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Continental) Hospitality- Restaurant HOS 158 5th Std and minimum14 years of age The trained candidate shall be able to cook good Continental foods in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Definition and specialties in Continental foods; their preparation and taste, culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Continental foods
205
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Italian) Hospitality- Restaurant HOS 159 5th Std and minimum14 years of age The trained candidate shall be able to cook good Italian foods in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Specialties in Italian food preparation and taste. Their culture and customs Understand various cooking materials. Importance of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. Basic cooking ingredients for Italian foods. GMP ( Good Manufacturing Practices) HACCP
8. Course content Practical Competencies Planning meals, preparation and presentation. Applying safety gadgets like aprons, head covers and gloves while at work Food preparation methods. Loss control methods. Storage and care of materials. Nutrition, fat free cooking. Personal Hygiene Attitude and Behaviour Team work skills. Emergency handling. Personality Development. Communicative English. Unique cooking methods styles.
206
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Japanese) Hospitality- Restaurant HOS 160 5th Std and minimum14 years of age The trained candidate shall be able to cook good Japanese foods in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Specialties in Japanese food preparation and taste. Their culture and customs Understand various cooking materials. Importance of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. Basic cooking ingredients for Japanese foods. GMP ( Good Manufacturing Practices) HACCP
8. Course content Practical Competencies Planning meals, preparation and presentation. Applying safety gadgets like aprons, head covers and gloves while at work Food preparation methods. Loss control methods. Storage and care of materials. Nutrition, fat free cooking. Personal Hygiene Attitude and behaviour Team work skills. Emergency handling. Personality Development. Communicative English. Unique cooking methods styles.
207
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Kerala) Hospitality- Restaurant HOS 161 5th Std and minimum14 years of age The trained candidate shall be able to cook good Kerala foods in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Specialties in Kerala food preparation and taste. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Kerala foods
208
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Korean) Hospitality- Restaurant HOS 162 5th Std and minimum14 years of age The trained candidate shall be able to cook good Korean foods in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Specialties in Korean food preparation and taste. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Korean foods
209
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Mangalore - Udupi) Hospitality- Restaurant HOS 163 5th Std and minimum14 years of age The trained candidate shall be able to cook good Udupi Mangalore foods in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Specialties in Udupi and Mangalore food preparation and taste. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Udupi Mangalore foods
210
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Restaurant Cooks (North Indian - Tandoori) Hospitality- Restaurant HOS 164 5th Std and minimum14 years of age The trained candidate shall be able to cook good Tandoori foods, the specialty of North India, in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand in corporate canteens. Under pinning Knowledge (Theory) Specialties in Tandoori preparations like Roti, Chicken, and Kabab. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Tandoori preparation
9. Tools and equipments for training 20 candidates 1. Kitchen with Tandoori kiln, stoves, vessels, pressure cookers, frying pans, spoons, sieves. 2. Wash basin and cleaning area 3. Sieves of different grades 4. Vegetable cutters
211
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Restaurant Cooks (Thai) Hospitality- Restaurant HOS 165 5th Std and minimum14 years of age The trained candidate shall be able to cook good Thai foods, the specialty of South-east Asia, in a clean and hygienic way 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand for South-east Asian Cuisine. Under pinning Knowledge (Theory) Specialties in Thai food preparations. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Thai food preparation
9. Tools and equipments for training 20 candidates 1. Kitchen with Tandoori kiln, stoves, vessels, pressure cookers, frying pans, spoons, sieves. 2. Wash basin and cleaning area 3. Sieves of different grades 4. Vegetable cutters
212
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (Western) Hospitality- Restaurant HOS 166 5th Std and minimum14 years of age The trained candidate shall be able to cook good Western foods. 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand for South-east Asian Cuisine. Under pinning Knowledge (Theory) Specialties in Western food preparations. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for Western food preparation
9. Tools and equipments for training 20 candidates 1. Kitchen with Tandoori kiln, stoves, vessels, pressure cookers, frying pans, spoons, sieves. 2. Wash basin and cleaning area 3. Sieves of different grades 4. Vegetable cutters 5. Baking Oven
213
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Restaurant Cooks (South Indian) Hospitality- Restaurant HOS 167 5th Std and minimum14 years of age The trained candidate shall be able to cook good South Indian - vegetarian foods. 100 Hours Hotels need the services of cooks for catering to different tastes of customers, and hence a specialist has always a good demand. There is a growing demand for South-east Asian Cuisine. Under pinning Knowledge (Theory) Specialties in South Indian Vegetarian food preparations like Idli, Dosa, Vada, Upma, Sambar, Rasam, Pongal, Puri-sagu, etc. Their culture and customs. Understand various cooking materials. Importance of planning of food preparation. Knowledge of weights and measures to be used Preparation of ingredients. Method of cooking various types of new material Accompaniments and garnishes. First Aid. GMP ( Good Manufacturing Practices) HACCP Basic cooking ingredients for South Indian food preparation
9. Tools and equipments for training 20 candidates 1. Kitchen with Tandoori kiln, stoves, vessels, pressure cookers, frying pans, spoons. 2. Wash basin and cleaning area 3. Sieves of different grades 4. Vegetable cutters 5. Idli Stand and cooker
214
Level 1
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Idli - Sambar Maker Hospitality Street vendor HOS 168 5th Std and minimum14 years of age On completion of the training module the trainees would be able to hygienically prepare good quality Idlis using good raw material and serve the same along with chutney and sambar in a presentable manner keeping in mind quality foods, quality service hygiene and hazard of food poisoning. 100 Hours The trained individual can move to the next level to become a micro entrepreneur Under pinning Knowledge (Theory)
Practicing cleanliness and personal Basics of Idli preparation, different hygiene in the preparation and serving types of Idli viz. Rice idli, Rava Idli, of Idli Idli roast, Tatte Idli, Dahi Idli etc. Preparing Idli mix by grinding and Good manufacturing practices food mixing ingredients like rice, black presentation gram etc. Basic knowledge of food safety. Washing the grinder and the vessels Personal hygiene the need for medical Fermenting the Idli flour fitness Putting idli flour in idli stand, and Personality development. baking in steam under uniform Norms for good clean service. pressure and temperature Right ingredients for recipe Serving hot Idli to customers along Waste management. with Chutney and Sambar. GMP (Good Manufacturing Practices) Preparation of Chutney and Sambar HACCP Control methods storage & care of Emergency Handling material, formula for food costing Personality Development First aid Communicative English Simple menu planning 9. Tools and equipments for training 20 candidates 1. Wet grinder 2. Idli cooker Different sizes 3. Stove 4. Steam connections in case of a large restaurant
215
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Care giver for Differently abled children (Physical and Mental) Hospitality HOS 269 Min 10th std, and 16 years of age Successful candidates would be able to care special children, nurse them and give suitable meditation under medical instruction and guidance 100 Hours for new and 60 hours for mothers Specifically trained to take care of mentally or physically challenged children/adults and provide material required proper nursing care.. Under pinning Knowledge (Theory) Understanding various types of disabilities. How to handle each type of disability. Understanding emotional needs, type of care and concern Building physical, mental, emotional capabilities to handle them Understanding the importance, role and responsibility as specialist Use of equipment, medical gadgets, type of medicines to be administered and quantities. Knowledge and information of emergency care centres. Types of allergies and antidotes Basic nursing care. Empathy, its application patience Personality development spoken English
8. Course content Practical Competencies Patience and caring nature with a caring and loving heart. Physically alert and strong both in body & mind. Willing to go the nth mile to make the childs life enjoyable. Identifying various types of D4 ways of handling Providing medication under guidance Giving nursing care to the children Practicing correct use of gadgets, fixing braces, wheel chair movements Filling confidence in children by telling stories, arranging indoor games, singing songs and showing audio visuals.
9. Tools and equipment for training 20 candidates 1. Various playing tools for disabled children Indoor games like carom, chess, 2. Cot, Chair, Support sticks, wheel chair 3. Musical instruments
216
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Care giver Day care Hospitality HOS 270 Min 10th std, and 16 years of age Successful candidates would be able to work both at preschool and home to provide better service to children aged 0-5 years; Skilled to handle a child, feed, clothe them. They will also have basic first aid knowledge to handle emergencies, attend phone calls etc. 100 Hours for new and 60 hours for mothers The trained person should be able to independently look after children 0-5 years in pre-school, Montessori nursery as care givers or they could be hired by the family or by an institution nursery play school, day care centre. Under pinning Knowledge (Theory) What is child care Why child care and role and responsibilities of care giving. Personal hygiene Learning basic values and practicing them at the work place. The art and science of being patient, honest, sincere and committed Self inspired cleanliness and hygiene, personal, child and environment First aid Playing games/music/T.V programs and handling equipment.
8. Course content Practical Competencies The how of child care carrying methods, resting methods, use of right type of toys What not to give children, alertness, caution, handling fondness, feeding techniques, potty training, knowledge of allergies how/why Learning basic hygiene and cleanliness. Washing, use of soaps and detergents, powders, medicines etc. Basic first aid, self inspired code of conduct, dressing manners, mannerisms. Basic English and communication skills building a positive mental attitude. Maintaining high standards of service and accountability. Personality development and spoken English
9. Tools and equipments needed for training 20 candidates 1. A crche with toys, beds, cots, cradles etc
217
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Hotel Cashier Hospitality HOS 271 Min 12th std + Mathematical knowledge and English, and minimum17 years of age After the training he will be able to handle the cash counters, plan the coin requirements tally cash collections, write and tally the cashiers scroll. He will reflect confidence, smartness, efficient and a pleasing personality. 120 Hours The individual after training will be able to independently hand the responsibility of a cashier in a restaurant, resort or a medium size hotel or service apartment. Under pinning Knowledge (Theory) Basic mathematics. Logical thinking. Alert mind. Customer interaction. Cash counting, tallying skills. Maintenance of cash book. Basic banking. Handing over at end of shift. Operation of cash machines. Billing system, computer use. Computer library
8. Course content Practical Competencies Verify the billing for services. Tally the kitchen order tickets with bill. Issue receipts for cash collected. Tally cash at end of shift/day. Prepare cashier scroll and tally it with physical cash. Identification of fake notes. Coins management. Courteous customer interaction. transact with bank for cash remittance
9. Tools and equipments needed for training 20 candidates 1. Cash box 2. Strong room 3. Cash collection table with different compartments for changes
218
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Food and Beverage service-Star Hotels and Fine Dining Restaurants Hospitality HOS 234 Min 10th std + Mathematical knowledge and English, and 18 years of age + HOS 135/ HOS 136 After the training he will be able to work as a head waiter or bar tender in five star hotels or fine dining restaurants 100 Hours The individual after training will be able to independently handle the activities of waiter and stewards or a captain in a restaurant or hotel or as a waiter in a five star hotel. Under pinning Knowledge (Theory)
8. Course content Practical Competencies Passionate about F&B service. Already working as waiter, steward, captain, in seated eating houses. Desire to raise the bar and gain competency in the field and move to the next level in a star hotel where he can meet the required international standards. Physically fit, agile and committed to service.
6. 1. 2. 3.
4. 5.
Attributes of a good waiter. Hotel layout and organization at preparing dining area. Principal staff of restaurant, mis-en-place and waiting tables and serving meals. Safety, hygiene, security at work, cleanliness, wastage, disposal. English for specific purposes. Personality development. GMP (good manufacturing practices). HACCP. Emergency handling. First aid. Personality development. English for waiter , stewards and captains , hotel industry 9. Tools and equipments needed for training 20 candidates Full fledged restaurant 7. Serving trays Plates, cups, saucers, spoons, forks, knife, aprons, tissue papers Salt and pepper bottles Towels and napkins
219
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Handy man Hospitality HOS 273 Should have completed house wiring, plumbing and basic carpentry modules in MES. After the training the trainee could be a multi tasking individual experienced and will be able to handle minimum repairs of hardware in a medium sized hole. 120 Hours The trainee after completing this module will be qualified as a regular handy man in hotels and resorts as a multi tasking individual, capable of handling independently the hotel, resort or service apartment Under pinning Knowledge (Theory)
A qualified electrician with training The important of handy man & his role from ITI. in the organization. Knowledge of layout of electrical The important of customer care and plumbing in the building. priority of emergency services alert Experienced basic plumbing needs. quick and speedy action when needed Experienced basic carpentry needs over all supervisors of all areas. Should be capable of being a handy Personality development English for man in a smaller hotel service apt set specific purpose communication skills up. customer service. Should demonstrate a keenness to The jobs of wireman, plumber, and learn and gain knowledge use it on carpenter the job. Safety, first aid. Attend to upkeep of the hotel replace the fused bulbs, fuse switches, leaking taps and the hotel problems. 9. Tools and equipments for training 20 candidates Well established Hotel with water connections, lighting, fans, airconditioning, TV sets, well equipped kitchen, Bore well, water pump Etc.
220
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency 6. Duration 7. Job profile Bell Captain Hospitality HOS 274 5th Std + Spoken / Written English Module + HOS 142 After the training the trainee should be able to better supervise and co-ordinate the activities of the bell desk 100 Hours The bell captain takes responsibility of organizing the bell boys in the hotel collect guest material required luggage and deliver to the rooms take change of left luggage identification of group luggage, baggage & luggage system. In star hotels and resorts, he is a support to front office executive. Under pinning Knowledge (Theory) Attitudes of good supervisor Managing Anger manager and conflicts. GMP (good manufacturing practices). Role and responsibility of a bell captain in a star hotel. How to build an effective team. How to develop a sport of team work.
8. Course content Practical Competencies Team spirit ability to work together and build team spirit in members. Have leadership qualities & be able to establish good rapport with staff at all levels. Team Building exercises with the subordinates Positive personality and supervisory ability. Technical & formal procedure on the job. Baggage handling procedures Emergency handling Personality development Communicative English
9. Tools and equipments needed for training 20 candidates 1. Bell stand 8. 2. Visitors langue 3. Wide door similar to a star hotel entrance
221
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Steward/Head waiter Hospitality HOS 237 10th Std + HOS 134/HOS135/HOS136 and 18 years of age Successful candidates would be able to independently handle the restaurant in the absence of the manager and take care of the guests. 120 Hours Fine dining restaurants and five star hotels are always in need of trained waiters and stewards. He can work as a restaurant manager in a medium size hotel or resort or a service apartment Under pinning Knowledge (Theory) Knowledge about various type of equipments used in the restaurants and bars. General idea about the functioning of pantry/still room /side board in the hotel / restaurant. The restaurant The menu- type of menu, course of menu, uses of menu card. Rules for laying a table/ rules for waiting at the table/dos and donts for a waiter. Knowledge of cutlery, crockery, glassware etc, -it usage Types of menu, 11 courses of menu. General meaning of meal description. Alcoholic & non-alcoholic beverages Usage of correct glasses Basic idea of banquet and buffets Types of service mannerism when waiting energy and water conservation Personality development and team building Communication skills
8. Course content Practical Competencies Maintaining personal cleanliness & hygiene practices. Apprising, maintaining and checking after drawing of cutlery, crockery, glassware, linen, hygienically handling of the same. Polishing silver and brass ware Waiting at the table Carry out basic first aid treatment/notifying accident Practicing fire safety measures Occupational hazards and safety norms Good housekeeping practices at all times Simple disaster management & preventive measures for staff/guests/machines in the event of earthquakes, tsunami, etc Practice waste disposal as per environmental laws Pest control measures Knowledge about the type of cutlery & crockery/ glassware to be used with what type of dish Handling, upkeep and polishing of silver, cutlery and crockery How to use service cloth, carrying of plates, clearing of plates & cutlery. Mise-en- & pla. A-la-carte cover and service of
222
different type of food like Chinese/Indian/buffet Table laying for different types of services. Table-de-hotel cover Breakfast covers Basic of cocktails and mock tails Service of alcoholic & non-alcoholic drinks. Service knowledge Attitude and behaviour Personality appearance, communication skill and customer dealing, guest complaint handling Disposal of waste material
9. Tools and equipments for training 20 candidates Full fledged restaurant
223
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Food and beverage service Hospitality- Outdoor catering HOS 276 10th Standard with knowledge of English and local language and minimum14 years of age A well-trained individual will be able to handle large cocktail and dinner parties. He will reflect confidence, smartness, efficient and a pleasing personality. He would be energetic, enthusiastic, vibrant and a healthy person 180 Hours The trainee will be fully equipped to take responsible as a member of the service team and deliver good efficient clean service for outdoor Catering establishments. Under pinning Knowledge (Theory)
Maintaining physical fitness. What is F & B Service Role and Meeting people and serving them responsibility of F & B Service for willingly. Cocktails and Snacks service. Checklist, Serving, Packing, The conscientious effort to see guests get Carting, medical checkups. proper attention and service. Alcoholic Beverages and its GMP (Good Manufacturing Practices) service. HACCP Proper handling of bottles and Importance of developing a positive canned items. attitude, energetic and enthusiastic and Preparing Service Trays. service oriented. How to serve wines, alcohol, snacks. How to set service trays. The Uniform. The Buffet Service. The Plated Service. The Clearance Service. The Clearance and clean up. Dos and Dont in Service. Emergency Handling. Personality Development. Communicative English. 9. Tools and equipments for training 20 candidates 1. Well established restaurant and bar
224
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Language coordinator Hospitality- Hotel/Restaurant/Bar/Retails/ HOS 177 10th Standard with knowledge of English and local language and minimum16 years of age After completion of the course a trainee should be able to converse fluently with colleagues and customers. They will have a good comprehension, terminology and local lingo on the job. He / She will be able to coordinate with people talking different languages, act out roles and understand them better. 120 Hours In star hotels and large hotels, where people talking different languages work together or come as guests, the language coordinator shall help them in understanding each other and express their requirements. Under pinning Knowledge (Theory)
Have a desire to enhance his Basic grammar specific to capabilities knowing the communication. importance of English in the world Learn to speak intelligently with market. customers, vendors and sales people. Basic understanding of how, why, Learn through role-play exact where and wherefore of his/her conversation in English. specific task. Enable profession in the language with Practical through groups discuss, foreign / local accent. role-play, Debates, Education to Learn to write words and correct develop fluency in sentences and practice the same. communication. Enable the participants to start the process Practicing body language as a of communicating on the job with clients / communication medium customers. 9. Tools and equipments for training 20 candidates 1. Class room 2. Picture charts with caption in different languages 3. Audio tapes of different languages 4. Multi language Dictionary
225
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Restaurants Captains Hospitality- Restaurant/Bar HOS 278 10th Std + HOS 275and 18 years of age After completion of the course a trainee should be able to develop the capabilities captains and shaping their personality to become fully confident and positive 120 Hours After completing this module the individual can move to the next level as Asst. Restaurant Manager or independently handle Restaurants, Hotels, Resorts or service apartments. Under pinning Knowledge (Theory) The attitude of a good waiter, steward and captain New innovative way of restaurant layout & its organization. Principle staff of restaurant. Kitchen Staff. Procedure and document to be followed at work. Eye for detail and close supervisor, pre and post checks regularly for high standards. Generating positive attitude in team, and building effective team. Personality Development. Communicative English for Restaurant purpose. GMP (Good Manufacturing Practices) HACCP
8. Course content Practical Competencies Developing the ability to work with a team. Developing a team spirit. Communicating with colleagues effectively. Practicing good personal skills and social skills. Good knowledge of menu and product knowledge, restaurant layout designs. Be well groomed, smart and positive through knowledge of restaurant fast service and coordination of the team members. First Aid. Emergency Handling.
9. Tools and equipments for training 20 candidates 1. Well established restaurant with staff
226
Level 2
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Pre-school child support associate Hospitality- Customer Care HOS 279 10th std + Spoken / Written English Module After completion of the course a trainee should be able to take care of children in pre-nursery, Montessori or kindergarten schools 100 Hours There is a growing demand for care takers for small kids as both father and mother are going out for work. The trained candidates can independently handle the play groups, pre nursery and school kids of 2 to 5 years age group. Under pinning Knowledge (Theory) Theory of pre-school curriculum and the logics Personality development Teaching methods to attract children for learning and team working. Training in public speaking Training in basic singing, dancing and story telling skills Voice and speech training for correct English oral usage. Basics of computers and internet Soft skill training for removing mother tongue influence and caste and religion influence.
Developing an attitude and ability to look after small children and give them tender loving care Developing skills of handling small children affectionately, carrying them and make them comfortable in the organized and play group situation. Practice creating positive atmosphere by singing, story telling, playing games, and holding the attention of children and create curiosity. Communicating with children and their parents effectively. Looking after the hygiene and cleanliness of the children and the area. Providing food, milk and water when needed and guiding the children to take food and water. Giving first aid if a child is injured while playing and reporting to the parents appropriately. Observing the behaviour of children and identifying any sick child and getting medical attention. 9. Tools and equipments for training 20 candidates 1. Play home for children 2. Class room with full furniture 3. Display boards for learning letters and words with pictures of animals, fruits, vehicles etc.
227
Level 3
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Steward - Supervisory Hospitality- Hotel/Restaurant/Bar HOS 380 10th Std + HOS 275and 18 years of age After completion of the course a trainee should be able to develop the capabilities of Steward, shaping their personality to become fully confident and positive 120 Hours After completing this module the individual can move to the next level as Asst. Restaurant Manager or independently handle Restaurants, Hotels, Resorts or service apartments. Under pinning Knowledge (Theory) The attitude of a good steward, captain. New innovative way of restaurant layout and its organization. Principle staff of restaurant. Kitchen Staff. Procedure and document to be followed at work eye for detail and close supervisor pre and post checks regularly for high standards. Learning to generate positive attitudes in team; building an effective team. Personality Development. Communicative English for Restaurant purpose. GMP (Good Manufacturing Practices) HACCP
8. Course content Practical Competencies Developing the ability to work with a team. Developing team spirit among colleagues Practicing effective communication with colleagues. Good knowledge of menu & product knowledge, restaurant layout designs. Be well groomed, smart and positive through knowledge of restaurant fast service and coordination of the team members. First Aid. Emergency Handling.
9. Tools and equipments for training 20 candidates 1. Well established hotel / restaurant / bar
228
Level 3
1. Module Name 2. Sector 3. Code 4. Entry Qualification 5. Terminal Competency Senior Captain - Supervisory Hospitality- Hotel/Restaurant/Bar HOS 381 10th Std + HOS 277 and 18 years of age After completion of the course a trainee should be able to develop the capabilities of Senior captain, shaping their personality to become fully confident and positive 120 Hours After completing this module the individual can move to the next level as Asst. Restaurant Manager or independently handle Restaurants, Hotels, Resorts or service apartments. Under pinning Knowledge (Theory)
8. Course content Practical Competencies Developing the ability to work with a team. Developing team spirit among colleagues Communicating effectively with colleagues Developing personal and social skills. Good knowledge of menu and product knowledge, restaurant layout designs. Be well groomed, smart and positive through knowledge of restaurant fast service and coordination of the team members. First Aid. Emergency Handling.
The attitude of a good steward, captain. New innovative way of restaurant layout and its organization. Principal staff of restaurant and kitchen. Procedure and document to be followed at work. Eye for detail and close supervisor. Pre and post checks for high standards. Good listening. Generate positive thinking in team and methods of building on effective team. Personality Development. Communicative English for restaurant purpose. GMP (Good Manufacturing Practices) HACCP 9. Tools and equipments for training 20 candidates Well established hotel with staff
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Sectoral Skill Panel

Sl. No 1 Name Mr. S. J. Amalan Chairman Address Director, Apex Hi-Tech Institute, Bangalore and Regional Director D.G.E.T, Ministry of Labour and Employment, Karnataka, Andhra Pradesh and Orissa. Former Director of Vocational Education, Government of Karnataka Vocational Training Provider and member of Planning Commission Sub committee Modular Employable Skills Bangalore Hotel Academy #198, Nandidurga Road, Bangalore 560046 Consultant QMS and Textiles B-17, Jayanthi Apartments, 13th cross, 4th Main, Malleswaram, Bangalore 560003 Members Ex. Director, Gemawat Resorts Ltd. Consultant Restaurants and Eateries No 9, 1st floor, Venkatachari Nagar, RMV second Stage, Bangalore 560094 Trainer Hospitality, CRM and HACCP No 21 (New 53), 2nd Cross Hutchins Road, St Thomas Town Bangalore 560084 Trainer Hotels and Restaurants T-109, Poorva Park, 53 MSO Colony Cox Town. Bangalore 560005 Trainer Hospitality 73/8. 3rd Cross, Kariana playa Ramachandrappa Layout Lingaraja puram Bangalore 560084 # 204, Azarez 3rd C Cross. 3rd Block H.R.B.R Lay out, Hennur Bangalore 560084 Professor and Head Dept of Livestock Products Technology Veterinary College, KVAFSU, Hebbal Bangalore 560024 Consultant-Strategic Management #51, 5th Cross , Marappa Garden, Benson Town Post, Bangalore-560046 Contact details sjamalan@yahoo.co.in 080-23378335 +(91) 0 9880361079
2 3
Mr. L. Nagarajamurthy Advisor Mr. Eric D. Jacob Vice Chairman
nagarajamurthyl@gmail.com +(91) 0 9448633189 ericjacobd@hotmail.com +91-9845162653
Mr. B. Purushothama
purushothama1949@yahoo.co.in +(91) 0 9448864028 080-23461512 arunparmar@yahoo.com +(91) 9343755900
Arun Parmar
Alan L.C. Ming
alanlcming@gmail.com +(91) 9844061317
Ms. Shalini
shalviv@gmail.com +(91) 9886789569
R. Ramesh Kumar
Kumarraju7@ADL.com +(91) 9740157187
Shalom Meyer
10
Md. Nadeem Fairoze
Prof.nadeem@gmai.com +91-80-23518840, 23411483 Extn 205
11
D. Ananda Raj
anandrajd@yahoo.com +919886035343
230

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MES Course Curriculum

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Course Curricula for Short Term Courses based on Modular Employable Skills (MES)

Employable Skills (MES)

Skill Development based on Modular Employable Skills (MES)

Cook south Indian cuisine

Assistant Cook Assistant Cook

Resv. Asstt.&Tele asstt.Assistant Cook Bellboy

Recp.asstt.&Info .asstt.Assistant Cook

HOUSEKEEPING Level - 3 FOOD&BEVERAGE SERVICE

Household asstt.(kitchen & service)

Course Matrix Household Help

Household Baby Care

Household Infirm Adult Care

Household Child Care

Household Elderly Care

Household Help (General)

Household Help (Cleaning)

Household Help (Washing)

Household Help (Kitchen)

Name Sector Code

: Assistant Cook : Hospitality : HOS104

Basics of Personal Hygiene

Energy and Water Conservation.

Safety rules for using knives.

Information on Mise en place

Foundation Ingredients and their properties and characteristics

Name Sector Code Entry Qualification

Underpinning Knowledge (Theory ) Aims an Objects of Cooking Food

Energy and Water Conservation. Stocks, Soups & Sauces

Shortcut to preparing Fast-Food

Name Sector Code Entry Qualification Terminal Competency

Duration Course Contents

Stocks, Soups & Sauces Energy and Water Conservation.

: Cook- Tandoori Cuisine. 15

Sector Code Entry Qualification Terminal competency

Duration Course contents

* Stocks, Sauces. Energy and Water Conservation.

: Cook Chinese (Veg.&Non-Veg.)

Sector Code Entry Qualification Terminal Competency

Duration Course Contents

Stocks, Soups & Sauces

: Cook South Indian Cuisine(Veg.&Non-Veg)

Sector Code Entry Qualification Terminal Competency

Duration Course contents

Stocks, Soups & Sauces.

Name Sector Code Entry Qualification Terminal Competency

Duration Course contents

Stocks, soups & Sauces

Salad, salad dressing Sandwiches and canaps

Name Sector Code Entry Qualification Terminal Competency

Duration Course contents

Name Sector Code Entry Qualification

Age Duration Course contents

Develop a Food Safety plan Re-heating of Food

Cook -Amritsari (Punjabi) Cuisine

Name Sector Code Entry Qualification & Age

Duration Terminal Competency

Course Contents Practical Competencies

Given below Underpinning Knowledge(Theory)

Use of protective clothing Maintain Hygiene personal cleanliness &

Safety precautions, use of protective clothing and elementary first aid.

out basic first aid

Functions and uses of various tools, equipment and materials.

Proper handling and correct use of hand tools

Types of flours and rice used in Amritsari Cuisines