- FOOD AND BEVERAGE SERVICES ASSISTANT (NCVT)
- HOUSE KEEPER (NCVT)
- FOOD PRODUCTION (GENERAL) (NCVT)
- SEWING TECHNOLOGY (NCVT)
- COPA - Computer Operator and Programming Assistant (NCVT)
Food and Beverage Service Assistant (Duration: 1 year, NSQF level - 41:
Course Content: The trainee learns about elementary first-aid, firefighting, environment regulation and housekeeping, etc. The trainee identifies trade tools, kitchen equipment and kitchen operation process.
He understands the importance of personal hygiene, cleanliness of kitchen/ cooking utensils, food handling and hygiene protective clothing. He practices safe handling of cutlery/crockery/ glassware. The trainee can Carry and balance food/ beverages/equipments on a tray. Adopt methods and techniques of different styles of service - American/ French/ English/ India. Carry out room service operations. The trainee can Arranges set up tray for room service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee. He can Arrange S set up cover for a la carte and table d’hote menu. He learns to receive the guest, seating at the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.
The trainee learns to serve non-alcoholic Beverages like Tea, Coffee, Aerated Drinks, Milk shakes, Juices, Tisanes etc. Serve Alcoholic Beverages like Red wine, White wine, Sparkling wines etc. Serve fermented beverages, Beer etc. Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc. Prepare, serve and dispense mock tails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails S Rum based cocktails, serve Cigars, Cigarettes and change the ash tray, Serve cheese, Serve salads, Ice creams and Soups. Design the layout of restaurant. Separate the activities and maintain log books, records ,Proformas .The trainee also undergoes four weeks On Job training in various hotel industries which gives them more practical exposure to industrial environment.
Skills Acquired: Steward, Hotel; supervises work of Dining Room Waiters Pantry Man and Room Service Waiter and ensures that guests are served promptly and courteously in dining room. Receives customers in dining hall and escorts them to tables and obtains orders from customers and ensures that food is served promptly by Waiters. Visits rooms, halls and other areas to ensure that they are kept clean and tidy. Ensures that glass, china and silver wares are in good order. Prepares dining halls for banquets and special occasions by decorating them with flower vases and arranging tables and chairs in pleasing fashions. Keeps record of any breakage of crockery or loss of cutlery. May keep kitchen equipment, crockery, cutlery etc., under his charge and issue them as needed. May purchase food supplies and kitchen equipment and check them for quality and quantity. May supervise storage and issue of supplies.
Waiter, Institutional/Food and Beverage Service-Steward; Bearer (Institutional) serves food, snacks, beverages to customers, guests in hotels, bars, and restaurants. Prepares table with clean linen,
condiments containers, glasses, menu-card and obtains orders from customers. Collects food,
beverages, snacks etc., from kitchen according to customers’ orders from Pantry Man and serves them.
Waits on customers periodically for additional requirements, of food etc. Removes used plates, cups,
saucers from table and presents bill to customers and collects cash and hands it to Cashier. Is designated as WAITER (dining room) if employed in serving food in dining rooms and LOUNGE WAITER if engaged for serving beverages and snacks in lounge.
Options for employment: Hotels, Motels Resorts Airlines Travels Agencies, Catering Companies, Clubs, Cruise Ships, Bars, Fast Food, Casinos, Etc.
Options for self-employment / Entrepreneurship Development: They can start their own restaurant, bar and catering establishment.
House Keeper [Duration 1 year, NSQF level - 41:
Course Content: The trainee learns about elementary first-aid, fire fighting, environment regulation and housekeeping, etc. The trainee understands the importance of personal hygiene, cleanliness and basic principles of sanitation of the environment. He practices basic and special cleaning procedures, maintenance of toilets. He learns the different process of water treatment and purification, removal of bacteria. Trainees gather knowledge of removal and control technique unwanted odours in the premises. He learns the methods of handling and disposal of solid, liquid waste. He knows the methods of extinction of fire by the different fire fighting equipment’s and awareness of handling the dangerous situations occurring by natural calamities. He will able to supervise the precaution, control and eradication of the pest, rodent and animal nuisance.
The trainee learns to maintain the environment pleasant to boarders, staff and visitors. He learns to make aesthetic and suitable arrangement of soft furnishing. The trainee learns quantitative and qualitative requirement of lightings in different areas. The trainee acquires knowledge in linen services, viz. selection, procurement, storing, sterilizing, replacing and accounting. The trainee learns to maintain house-keeping equipment. The trainee also supervises both internal and external environmental hygiene of lodging premises and carries out infection control measures. He monitors and maintains various housekeeping records and documents. He acquires knowledge of basic computer operations to maintain the material and service management data. The trainee also undergoes two weeks on-the- job training in various hotels at the end of the year which gives them more practical exposure to banquet and lodging environment.
Skills Acquired: Housekeeper (Domestic); organizes and supervises work of Domestic Servants for maintaining house in clean and orderly manner. Allots work to various staff under control and supervises their work. Ensures proper maintenance and cleanliness of house. Purchases provisions and other necessities as advised and maintain accounts. Looks after needs and comforts of guests and visitors. May also look after children. May assist in shopping.
Domestic Housekeepers, Others; include housekeepers who organize, supervise and carry out housekeeping functions in out residential building. May collect fruits from the garden and rent and pay taxes. Housekeeper maintains a clean, sanitary, comfortable and tidy environment for either private households or commercial establishments. Housekeeper able to :- Perform a variety of cleaning activities such as sweeping, mopping, dusting and polishing, Sort, wash, load and unload laundry, Iron and press clothing and linen, Ensure all rooms are cared for and inspected according to standards, Operate mechanized cleaning equipment, Maintain all cleaning equipment and materials in a safe and sanitary working condition, Protect equipment and make sure there are no inadequacies, Notify superiors on any damages, deficits and disturbances, Deal with reasonable complaints I requests with professionalism and patience, Answer over telephone and take messages, Check stocking levels of all consumables and replace when appropriate, Maintain record of related expenditure, Adhere strictly to rules regarding health and safety and be aware of any company related practices, Maintain house keeping control desk, importance, role, Co-ordination, check list, key control, Handling Lost and Found, Handling of Guest queries, problem, request, Being able to use the equipment safely and efficiently, Prepare different flower arrangements for different areas- lobbies, front office, restaurants, guestrooms, banquet halls etc. An awareness of green issue
Options for employment: Hotels, Airlines, Travel Agencies, Catering Companies, Clubs, Cruise Liners, can start own Business/Agency related to Cleanliness and provide services to Restaurant, Bar, Catering Establishments, Offices & Conferences, other domestic ceremonies, etc.
Food Production (General) (Durations year, NSQF level - 4]:
Course Content: In this course the trainee learns about elementary first-aid, fire-fighting, environment regulation and housekeeping, etc. The trainee identifies trade tools, kitchen equipment and kitchen operation process. He understands the importance of personal hygiene, cleanliness of kitchen/ cooking utensils, food handling and hygiene protective clothing. He practices safe handling of kitchen knives and other hand tools. He identifies basic ingredients, spices, condiments, herbs, pulses, vegetables, fruits, continental vegetables and various meat products, etc. The trainee understands and practices various cuts of vegetables viz. Julienne, jardiniere, bru noise, and passion cuts, etc. The trainee learns preparing mise en place and practices various cooking methods viz. Blanching, sauteing, steaming, stewing, roasting, grilling, braising, baking, etc. He prepares and practices basic Indian foods like dal, vegetables, chutney, raita, Indian bread etc. The trainee learns to prepare ala carte menu for breakfast/ buffet. He also learns to prepare, season and cook soup, meats, vegetable and other food stuff. He learns to make varieties of exotic Indian foods based on regional cuisine/ ethnic royal cuisine and various continental/ Chinese food. The trainee learns to work in the Garde manger and prepares various salads, salad dressings, sandwiches, canapes, fruit juice and other cold foods, etc. The trainee learns to work in a bakery and prepares various desserts and sweet dishes viz. breads/ bread rolls, soup sticks, pastries, jam tort, swiss roll, puff, patties, cookies and cakes, etc. The trainee learns to cook varieties of Indian and continental chicken and meat recipes. It is also demonstrated to the trainee via presentation about the activities which are not feasible to be practiced at the Institute viz. non- seasonal ingredients, various cuts; lamb, beef, mutton, pork and game bird, etc. The trainee also undergoes four weeks on-the- job training in various hotel industries at the end of year which gives them more practical exposure to industrial environment.
Skills acquired: Cook, Institutional; prepares, seasons and cooks soups, meats, vegetables, desserts and other foodstuff for consumption in hotels, restaurants and other establishments. Fries, boils, broils, roasts or steams vegetables, meats, fish and other food to prepare dishes listed on menu and prepare salads, sandwiches, cakes, fruit juices and other cold foods. Supervises dish washing and preparing of vegetables and other foodstuff for cooking. May specialize in preparing a particular cuisine such as Indian/Chinese/Continental or specialize in Garde manger/bakery and be designated accordingly. Cook, Domestic; prepares and cooks meals in private households. Plans menu according to own judgment or employer’s instructions and prepares soup, salad, breads, lentil, vegetables and meats. Cooks foodstuff according to recipes or own judgment. Cleans or supervises cleaning of kitchen and cooking utensils. May serve meals, perform duties of valet and be designated as COOK-BEARER. Cook, Ship Cook, Ship on board ship. Plans menu taking account of foods in season and local availability. Cooks food stuffs in quantities according to menu and number of persons to be served .Cleans, cuts and cooks meat, fish and poultry and bakes breads and pastry. Washes dishes and cleans galley and galley equipment. May order supplies and maintain record and accounts. May supervise activities of one or more workers who assist in preparing and serving, meals.
Cooks, Other; prepare special food or dishes in private households or public eating places and include cooks not elsewhere classified, such as SWEET MASTER plans and prepares general and special sweet dishes, in hotels, restaurants and other such establishments. DIETCOOK prepares special diets for people under medical restriction. Tea and coffee maker brews and prepares beverages like coffee and tea in hotels, clubs or similar establishments and ensures proper cleanliness of stall. Options for employment: Hotels, Motels Resorts Airlines Travels Agencies, Catering Companies, Clubs, Cruise Ships, Bars, Fast Food, Casinos, etc.
Options for self-employment / Entrepreneurship Development: They can start their own restaurant and catering establishment.
Sewing Technology [Duration: 1 year, NSQF level-4]:
Course Content: Recognize & comply safe working practices, environment regulation and housekeeping. Work in a team, understand and practice soft skills, technical English to communicate with required clarity. Understand and explain the concept in quality tools and labour welfare legislation and apply such in day to day work to improve productivity &quality. Explain energy conservation, global warming and pollution and contribute in day to day work by optimally using available resources. Explain entrepreneurship and manage/organize related task in day to day work for personal &societal growth. Understand and apply basic computer working, basic operating system and uses internet services to get accustomed & take benefit of IT developments in the industry .ln one year duration trainees are learning to make hand stitches in the given fabric. Stitch the following using the given fabric Seams with seam finishes: Darts ,Pleats, Tucks ,Gathers & Shirring, Frills, Hems, Casing, Edge Finishing ,Neck line, Plackets, Pockets, Collar, Sleeves, Cuff .Fix the fasteners on the given fabric. Mend the given fabric. Draft a pattern for Ladies Suit, Sew a Ladies Suit with the help of the given pattern. Sketch the following garments:-Ladies Tops/Short kurthies, Ladies Suit, Nightwear (one piece/two piece), Sari Blouse, Dresses for New Born, Dresses for Toddler, Dresses for Kids. Construct the following garments with fitting and quality according the sketched designs:-Sari Petticoat, Ladies Top/Short Kurthies, Ladies Suit, Nightwear (One Piece with Yoke),Nightwear (Two Piece - Night suit),Sari Blouse (Simple Model - Plain),Dress for a Newborn (Jhabla),Dress for a Toddler (Sun Suit), Dress for Kids (Frock),Dress for Kids (Frock), Gent's Casual Shirt, Gent's Trousers.
This course is meant for the candidates who aspire to become Sewing Machine operator ,Assistant to Designer, Assistant worker in Boutique, Assistant to Garment Designer and Assistant to Garment Coordinator.
Options for employment: The trainee can be employed as an assistant to a designer, an operator or supervisor in garment industry or get employed in tailoring industry / shops, hospitals, jails, defence forces and in the film industry.
Options for self-employment / Entrepreneurship Development: The trainee can set up his I her own tailoring shop for stitching ladies and gents garments. He I She can also setup a manufacturing unit of readymade garments with the help of various Government Schemes.
Computer Operator and Programming Assistant (COPA)[Duration: 1 year, NSQF level-4]:
Course Contents: The trainee learns about safety and environment, use of fire extinguishers. They learns about trade tools, identifies computer peripherals, internal components, basic DOS commands, Windows and Linux interface and its related software installation process. Trainees will work with MS Office package to create word document, practice with excel sheet and get idea to create a good power point presentation, maintain database with MS Access. They will set up and configure a network system of an organization. They will use internet to search information using browser along with official/social communication process. Trainees will create basic static webpage using HTML. At the end of this semester trainees can go on industrial visit or projects specified in the syllabus.
Skills acquired: Computer Operator: Computer Operator operates computer and peripheral equipment to process business, scientific, engineering, or other data, according to operating instructions. Enters commands, using keyboard of computer terminal, and presses buttons and flips switches on computer and peripheral equipment, such as tape drive, printer, data communications equipment, and plotter, to integrate and operate equipment, following operating instructions and schedule. Loads peripheral equipment with selected materials, such as tapes and printer paper for operating runs, or oversees loading of peripheral equipment by Peripheral Equipment Operators. Enters commands to clear computer system and start operation, using keyboard of computer terminal. Observes peripheral equipment and error messages displayed on monitor of terminal to detect faulty output or machine stoppage. Enters commands to correct error or stoppage and resume operations. Notifies supervisor of errors or equipment stoppage. Clears equipment at end of operating run and reviews schedule to determine next assignment. Records problems which occurred, such as down time, and actions taken. May answer telephone calls to assist computer users encountering problem. May assist workers in classifying, cataloguing, and maintaining tapes.
Programming Assistant: Programming Assistant installs, maintains and updates computer programs by making minor changes and adjustments to them under the guidance of computing professionals. Maintains and updates documents of computer programs and installations. Applies knowledge of principles and practices in the area of programming and computing in order to identify and solve problems arising in the course of their work. They may receive guidance from managers or professionals. May supervise other workers also.
Options for employment: Assistant programmer in software development firms; Faculty member or Lab Assistant in Computer Institutes or Schools; Internet Operator in Cyber Cafe; Computer operator in office/industry; Assistant to Service Engineers/Network technician; Sales person in Hardware & software firms etc.
Options for self-employment/Entrepreneurship Development:
Opening a Computer Institute, Cyber cafe & DTP center, Opening a Computer Consumable shop; Taking up data processing jobs