Sector	Tourism & Hospitality
Sub-Sector	Hotel/Restaurant
Occupation	Food Production and Kitchen
Country	India
NSQF Level	4
Minimum Educational Qualification and Experience	12th Class/I.T.I (two years after class 10th) OR 12th Class/I.T.I (one year after class 10th with 1 year of experience in the food production sector) OR Certificate-NSQF (level-3 Assistant Chef)
Pre-Requisite License or Training	N/A
Minimum Job Entry Age	18 Years
Minimum Duration of the Course	640 Hours, 0 Minutes
Maximum Duration of the Course	640 Hours, 0 Minutes

Compulsory Modules

The table lists the modules, their duration and mode of delivery.

NOS and Module Details	Theory Duration	PracticalDuration	On-the-Job Training Duration (Mandatory)	On-the-Job Training Duration (Recommended)	Total Duration
Bridge Modules	4:00	00:00	00:00	00:00	04:00
Module 1: Introduction to Hotel Industry and Commis Chef	4:00	00:00	00:00	00:00	04:00
THC/N0415 – Assist in Kitchen Operations and Food Preparation NOS Version No. 2.0 NSQF Level 4	76:00	100:00	140:00	00:00	316.00
Module 2: Introduction to Kitchen Equipment and Appliances	16:00	20:00	40:00	00:00	176:00
Module 3: Perform Food Preparation Activities	24:00	36:00	40:00	00:00	100:00
Module 4: Provide Assistance in Inventory Management and Close the Kitchen	36:00	44:00	60:00	00:00	140:00
THC/N0428 – Use Tandoor for Preparing Food NOS Version No. 1.0	24:00	40:00	44:00	00:00	108:00
NSQF Level 4
Module 5: Prepare the Food Items in Tandoor	24:00	40:00	44:00	00:00	108:00
THC/N9901 – Communicate Effectively and Maintain Service Standards NOS Version No. 2.0 NSQF Level 3	32:00	40:00	32:00	00:00	104:00
Module 6: Maintain Effective Communication and Service Standard	32:00	40:00	32:00	00:00	104:00
THC/N9903- Maintain Organizational Confidentiality and Respect Guests’ Privacy NOS Version No. 2.0 NSQF Level 3	16:00	04:00	08:00	00:00	28:00
Module 7: Organizational Confidentiality and Guest Privacy	16:00	4:00	08:00	00:00	28:00
THC/N9906 – Follow Health, Hygiene and Safety practices NOS Version No. 2.0 NSQF Level 3	24:00	40:00	16:00	00:00	80:00
Module 8: Basic Health and Safety Standards	24:00	40:00	16:00	00:00	80:00
Total Duration	176:00	224:00	240:00	00:00	640:00

MODULE DETAILS

Module 1: Introduction to Hotel Industry and Commis Chef

Bridge Module

Terminal Outcomes:

• Outline the overview of Skill India Mission • Describe the Hospitality Industry • Define the roles and responsibilities of a Commis Chef • Explain the scope of work for a Commis Chef

Duration: 04:00	Duration: 00:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Discuss the objectives and benefits of the Skill India Mission • Describe the Tourism and Hospitality Industry and its sub-sectors • Elaborate the hierarchy of Hotel/ Restaurant of small, medium and large establishments • Discuss the roles and responsibilities of a Commis Chef • Describe the attributes required for a Commis Chef • Elaborate the scope for a Commis Chef in the Tourism and Hospitality Industry • Explain different types of cuisines available in the country and across the world • Elaborate the basic terms used in the kitchen department	N/A

Module 2: Introduction to Kitchen Equipment and Appliances

Mapped to THC/N0415 v 2.0

Terminal Outcomes:

• Apply appropriate knowledge and skills of using different equipment • Prepare a damage report of the kitchen equipment

Duration: 16:00	Duration: 20:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Elaborate various appliances, tools and equipment required for preparation for and cooking of different dishes • Describe the operational and storage procedures of various appliances, tools, equipment and other sharp objects required for cooking • Explain the importance of organising the assigned workstation • Discuss the importance of updating the Senior Chef about any damage of the kitchen tools/appliances	• Employ appropriate ways to arrange various resources to collect relevant information on different destinations • Role play how to meet and greet the customer • Apply appropriate practices to identify customer needs • Show how to analyse customer’s need to determine travel details • Demonstrate how to prepare a ballpark estimate for various tour packages • Dramatize how to negotiate best service rates with travel partners/ service

Module 3: Perform Food Preparation Activities

Mapped to THC/N4415 v 2.0

Terminal Outcomes:

•Describe the ingredients used in different recipes •Perform the activities of preparing and presenting various meals

Duration: 24:00	Duration: 36:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Discuss various essential ingredients required for different dishes, their characteristics and functions • Discuss the units of measurements and culinary terms used for various food products • Explain recipes of various food items • Elaborate various methods of mixing and preparing the ingredients (like washing, peeling, etc.) for cooking along with their recipes • Describe various food preparation techniques (like marinating, chopping, etc.) and cooking methods (like boiling, frying, etc.) • Explain different temperatures required for cooking and serving various dishes • Elaborate different types of plating, decoration and presentation methods for cooked meals	• Employ appropriate practices to check quality of different types of ingredients used in recipes • Demonstrate how to perform basic tasks like mixing ingredients, grinding spices, preparing dough, seasoning, preparing basic sauces, etc. • Demonstrate various cooking and presentation methods

Module 4: Provide Assistance in Inventory Management and Close the Kitchen

Mapped to THC/N0415 v 2.0

Terminal Outcomes:

• Explain the methods to manage the stock level • Describe the activities to close the day’s operation • Perform the activities to maintain the inventory status report

Duration: 20:00	Duration: 28:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Discuss the parameters to check the quality of ingredients, goods received from vendors • Discuss the importance of labelling ingredients and finished products • Explain stock rotation methods • Discuss suitable environment to stored unused ingredients/ finished products • State the correct storage procedure of raw/ finished products • Discuss the importance of regular cleaning and sanitizing of workstation and other equipment • Elaborate the methods of safe disposal of waste • Explain different types of reports to be prepared by the Commis Chef	• Employ appropriate techniques to check for the quality and quantity of the goods/raw material • Demonstrate how to label the ingredients and finished items • Demonstrate how to assist in stock management of ingredients and other kitchen items • Role play a situation to show the ways of storing unused supplies/consumables at correct location and in controlled environment • Demonstrate how to clean and sanitize workstation and other equipment after completion of work • Apply appropriate practices to recycle and dispose-off waste • Employ appropriate practices to prepare a sample inventory report

Module 5: Prepare the Food Items in Tandoor

Mapped to THC/N0428 v 2.0

Terminal Outcomes:

• Prepare and clean the tandoor • Explain the methods to prepare various food items in tandoor • Perform the activities of maintaining the tandoor when not in use

Duration: 24:00	Duration: 40:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Describe the characteristics and types of tandoor • Explain different types of fuel used in tandoor • Explain the different working temperatures for tandoor products • Describe the techniques of controlling temperature of tandoor • Describe different recipes to prepare in tandoor • Explain dough mixing and making methods • Elaborate precautions to be taken while lighting up the fire inside the tandoor • Discuss various methods of Indian bread making • Explain the use and types of marinade used in roasted food products • Describe hazards associated with smoke resulting from the burning of charcoal inside tandoor • Discuss the importance of proper cleaning and maintenance of tandoor	• Employ appropriate techniques to prepare tandoor • Prepare the dough for Indian breads • Demonstrate how to prepare various kinds of Indian breads • Show how to marinade vegetables/cheese/paneer/meats to roast in the tandoor • Demonstrate the techniques to use skewers in tandoor • Demonstrate how to prepare roasted vegetables/meats in tandoor • Role play a situation to show the ways of cleaning, sanitizing, maintaining the tandoor and disposing-off the fuel residue

Module 6: Maintain Effective Communication and Service Standard

Mapped to THC/N9901 v 2.0

Terminal Outcomes:

• Explain professional protocols and etiquette of effective communication with customers, colleagues, and superiors • Describe the ways to show sensitization towards different age groups, gender and persons with disabilities

Duration: 32:00	Duration: 40:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Discuss the importance of professionalism, etiquette and ethical behaviour at the workplace • Discuss the importance of effective communication • Explain the importance of guest satisfaction and guest feedback • Outline the procedure of receiving feedback and complaints constructively • Describe various ways to handle guest complaints • Discuss different ways to improve the guest experience • Explain the importance of gender and age sensitivity • Discuss gender and age-specific requirements of the guests • Explain various specific needs of People with Disabilities • Discuss the importance of reporting Sexual harassment at workplace • Describe ways of escalating problems, reporting workplace issues, and receiving feedback from the superiors	Demonstrate the standard procedure to welcome and greet the guests • Dramatize appropriate communication skills and etiquette while interacting with guests, colleagues, and superiors • Role play a situation on how to handle guest complaints effectively • Role play appropriate behavioural etiquette towards all ages, genders and differently abled people as per specification

Module 7: Organizational Confidentiality and Guest’s Privacy

apped to THC/N9903 v 2.0

Terminal Outcomes:

• Explain how to maintain the confidentiality of the organization • Describe the protocols related to the privacy of customer information

Duration: 16:00	Duration: 04:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Explain the significance of maintaining organizational confidentiality and guest privacy in the hospitality industry • Discuss the Intellectual Property issues and policies affecting the organization and guest privacy • Explain the procedures to report the infringement of IPR to the concerned person • Discuss the usage, storage and disposal procedures of confidential information as per specification	• Employ appropriate ways to use, store and dispose of the organisational and guest information

Module 8: Basic Health and Safety Standard

Mapped to THC/N9906 v 2.0

Terminal Outcomes:

• Employ appropriate health, hygiene, and safety practices at workplace • Apply precautionary health measures • Employ effective waste management practices

Duration: 24:00	Duration: 40:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Discuss the concept and importance of personal and workplace hygiene • Discuss best practices to maintain personal hygiene • Explain the ways to clean and sanitize the workplace and related equipment • Describe standard safety procedures to be followed while handling tools, material, and equipment • Outline the purpose and usage of various Personal Protective Equipment (PPE)required at the workplace • Explain the importance of preventive health check-up organized by the company • Describe the causes of risks and potential hazards in the workplace and ways to prevent them • List different safety warning signs and labels at workplace • Discuss ways to identify hazards at the workplace • List the components of the first-aid kit • Explain the procedure to report accident and other health related issues as per SOP	•Demonstrate the procedure of routine cleaning and sanitization of tools, equipment, and other articles • Employ different ways to keep work area clean, hygienic and hazard free • Demonstrate how to use and dispose off relevant protective equipment as per tasks and work conditions • Perform basic first-aid procedures • Dramatize a situation on mock safety drills for emergency situations • Perform waste disposal procedures at the workplace depending on the types of waste • Role play a situation on reporting safety and security breaches to the supervisor • Prepare a sample incident report

Module 9: On-the-Job Training

Mapped to Commis Chef

Mandatory Duration: 240:00	Recommended Duration: 00:00
Location: On Site
Terminal Outcomes
• Perform the tasks of organising the work area/station • Demonstrate correct use of equipment • Demonstrate the process of cleaning and sanitising tools, equipment and workstation • Apply appropriate knowledge to write recipes of different types of dishes and tandoor products • Apply mathematical skills and convert recipes accurately • Demonstrate and apply proper measuring techniques • Demonstrate how to perform basic tasks like washing, chopping, mixing ingredients, marinading, and preparing sauces • Perform the tasks of preparing various roasted items • Perform the tasks of preparing Indian breads • Demonstrate basic plating and decorating techniques • Dramatize on how to store finished/raw products appropriately at correct temperature and place which are of no immediate use • Demonstrate professional expertise to prepare a sample report of damaged tools, equipment, and appliances • Demonstrate procedure of stock taking of perishable and non-perishable items • Employ appropriate practices to prepare a store inventory report and get items from store • Perform the tasks of labelling the ingredients and finished items • Perform the activities to close the kitchen at the end of day’s operation • Demonstrate positive body language when dealing with guests and colleagues • Dramatize on how to segregate and dispose of the waste as per the standards • Demonstrate strong Communication skills and workplace etiquette to achieve a smooth workflow • Demonstrate sensitization towards different age groups, gender, and persons with disabilities • Demonstrate the process of maintaining confidentiality of the organizational information and guests’ privacy • Role play on how to maintain personal hygiene and grooming at workplace • Apply proper practices while identifying hazards at workplace and report to the supervisor • Demonstrate strong Communication skills and workplace etiquette to achieve a smooth workflow • Perform basic activities to apply gender and age-sensitive service practices • Demonstrate the process of maintaining confidentiality of the organizational information and guests’ privacy • Perform all the activities to maintain health, hygiene, and safety at the workplace