Sector	Tourism & Hospitality
Sub-Sector	Restaurant
Country	India
NSQF Level	2
Minimum Educational Qualification and Experience	Basic Literacy
Pre-Requisite License or Training	N/A
Minimum Job Entry Age	18th Class
Minimum Duration of the Course	560 Hours, 0 Minutes
Maximum Duration of the Course	560 Hours, 0 Minutes

• Apply appropriate practices to unload food and verify their quantity against the invoice • Describe the sorting, stocking and storing procedures of food items and other kitchen supplies • Perform the tasks to assist the cook in cooking activities • Apply appropriate practices to maintain the cleanliness of the kitchen area as well as the tools and equipment • Describe the waste management procedures • Communicate effectively with guests, colleagues, and superiors to achieve a smooth workflow • Apply gender and age-sensitive service practices • Describe the protocols related to confidentiality of the organizational information and guests’ privacy • Apply health, hygiene, and safety practices at the workplace

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 the Restaurant and Kitchen Helper	4:00	00:00	00:00	00:00	04:00
THC/N3007 – Assist in Kitchen Operations NOS Version No. 2.0 NSQF Level 2	72:00	88:00	184:00	00:00	344.00
Module 2: Perform Stocking and Storing Activities for Kitchen Supplies and Material	24:00	28:00	68:00	00:00	120:00
Module 3: Assist the Cook in Cooking Activities	28:00	32:00	60:00	00:00	120:00
Module 4: Maintain	20:00	28:00	56:00	00:00	48:00
Cleanliness in the Kitchen
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 5: Maintain Effective Communication and Service Standard	32:00	40:00	32:00	00:00	104:00
THC/N9903- Maintain Organizational Confidentiality and Respect Customers’ Privacy NOS Version No. 2.0 NSQF Level 3	16:00	04:00	08:00	00:00	28:00
Module 6: Organizational Confidentiality and Customer Privacy	16:00	04:00	80:00	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 7: Basic Health and Safety Standards	24:00	40:00	16:00	00:00	80:00
Total Duration	148:00	172:00	240:00	000:00	560:00

MODULE DETAILS

Module 1: Introduction to the Restaurant and Kitchen Helper

Bridge Module

Terminal Outcomes:

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

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 Restaurant of small, medium and large establishments • Explain some basic terminology used in the Hospitality and Restaurant Sector • Elaborate the job role and job opportunity for Kitchen Helper in the Tourism and Hospitality Industry	N/A

Module 2: Sorting and Storge of Kitchen Supplies and Material

Mapped to THC/N3007 v 2.0

Terminal Outcomes:

• Apply appropriate practices to unload food items and verify their quantity against the invoice • Describe the sorting and storing procedures of food items and other kitchen supplies • Perform the distribution activities of the supplies to the kitchen staff

Duration: 24:00	Duration: 28:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Describe various types of supplies, materials used in the kitchen • State the importance of verifying the number of received food items against invoice • Discuss the sorting and storing procedures of different types of kitchen supplies and items used in the restaurant industry • Explain the procedure of storing the crockery, cutlery and other equipment • Describe the appropriate temperatures and procedures for storing different raw and cooked items which are not for immediate use • State the importance of re-filling the kitchen condiment bottles and shakers • Discuss various tracking methods for consumption of supplies and perishable items	• Apply appropriate practices to unload the food items and other kitchen supplies from the vehicle • Employ appropriate skills to verify the number of received food items against the invoice • Show how to properly sort and stock various kitchen supplies and daily consumables • Demonstrate how to store food items, semi-cooked food, non-distributed provisions and other kitchen supplies in designated areas following standard wrapping, dating, food safety and rotation procedures • Apply appropriate practices to distribute supplies and daily consumables to the kitchen staff of the restaurant

Module 3: Assist the Cook in the Cooking Activities

Mapped to THC/N3007 v 2.0

Terminal Outcomes:

• Discuss various cooking and kitchen equipment • Perform various food preparation activities like washing, peeling, grinding, cutting, etc. • Perform basic cooking tasks, like boiling, steaming, frying, etc. • Apply suitable practices to assemble and wrap the food items for the guests

Duration: 24:00	Duration: 40:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Describe the FSSAI (Food Safety and Standards Authority of India) guidelines and other quality standards for food safety • Explain various types and operating procedures of different cooking and other kitchen tools and equipment used in the restaurant industry • Discuss the handling procedure of sharp objects in the kitchen such as knives and safe storage • Discuss various food preparation techniques like marinating, chopping, slicing, sifting, kneading, resting, aerating, etc. • Elaborate basic cooking methods like boiling, frying, grilling, steaming, etc. • List appropriate temperatures for cooking different dishes • State the significance and ways to ensure minimum wastage in food preparation	food supplies, equipment, and utensils to and from storage and work areas • Employ suitable practices to gather, weigh or measure necessary cooking supplies and ingredients (such as sugar, oil, flour, etc.) for meal preparation • Demonstrate the procedure of washing, peeling, cutting and deseeding fruits and vegetables prior to cooking • Show the procedure of grinding and storing spices and herbs • Show how to prepare for cooking using appropriate methods, such as dough preparation, mixing the ingredients for salad and desserts, etc. • Demonstrate how to prepare basic food items and cold plate combinations • Demonstrate how to perform the basic cooking tasks like boiling, pressure- cooking etc. • Employ appropriate practices to portion or wrap excess food items or dishes as well as store the food in containers and the fridge or freezer for later use • Display the procedure to assemble food or place it directly on plates for service • Apply proper techniques to wrap food items and create different packets as per the requirements of the guests • Demonstrate how to maintain kitchen mise-en-place

Module 4: Maintain Cleanliness in the Kitchen

Mapped to THC/N3007 v 2.0

Terminal Outcomes:

• Perform the tasks to maintain the cleanliness of the kitchen area as well as tools and equipment • Employ appropriate practices to store kitchen equipment after cleaning

Duration: 20:00	Duration: 28:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Explain various cleaning equipment and agents required for cleaning and dishwashing • Discuss the procedure to clean and sanitize production equipment, work surfaces and kitchen before and after the cooking activities • Describe the steps to wash dishes, pots, pans, etc. manually or using a dishwasher • Elaborate appropriate methods to store combustible items	• Apply appropriate practices how to arrange cleaning equipment and agents which are required to clean and sanitized for kitchen, production equipment and work surface after cooking activities are over. • Show how to wash dishes, pots, pans, etc. manually or using a dishwasher, as applicable • Demonstrate how to place clean dishes, utensils, or cooking equipment in storage areas • Show how to clean bins, cupboards, and other storage areas in the kitchen • Demonstrate the activities of mopping or sweeping the kitchen floor, and collect dirt and debris after kitchen operations • Apply appropriate techniques to empty the dustpan in the garbage bin or squeeze out the mop into a bucket and also dump trash and garbage at designated areas • Show how to collect and launder all soiled kitchen linen-like dishcloths, tea towels, etc.

Module 5: Maintain Effective Communication and Service Standard

Mapped to THC/N9901 v 2.0

Terminal Outcomes:

• Communicate effectively with customers, colleagues, and superiors • Maintain professional etiquette • 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 customer satisfaction and customer feedback • Outline the procedure of receiving feedback and complaints constructively • Describe various ways to handle customer complaints • Discuss different ways to improve the customer experience • Explain the importance of gender and age sensitivity • Discuss gender and age-specific requirements of the customers • Discuss the specific needs of People with Disabilities • Discuss the importance of reporting Sexual harassment at the workplace • Discuss ways of escalating problems, reporting workplace issues, and receiving feedback from the superiors	• Demonstrate the standard procedure to welcome and greet the customers • Dramatize appropriate communication skills and etiquette while interacting with customers, colleagues, and superiors • Roleplay a situation on how to handle customer complaints effectively • Roleplay appropriate behavioural etiquette towards all ages, genders and differently-abled people as per specification

Module 6: Organizational Confidentiality and Customer’s Privacy

Mapped 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 customer privacy in the hospitality industry • Discuss the Intellectual Property issues and policies affecting the organization and customer 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 organizational and customer information

Module 7: Basic Health and Safety Standard

Mapped to THC/N9906 v 2.0

Terminal Outcomes:

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

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-ups organized by the company • Describe the causes of risks and potential hazards in the workplace and ways to prevent them • Identify 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 accidents 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 the work area clean, hygienic and hazard free • Demonstrate how to use and dispose of relevant protective equipment as per tasks and work conditions • Perform basic first-aid procedures • Participate in mock safety drills for emergencies • 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 8: On-the-Job Training

Mapped to Kitchen Helper

Mandatory Duration: 240:00	Recommended Duration: 00:00
Location: On Site
Terminal Outcomes
• Apply appropriate practices to unload the food items and other kitchen supplies from the vehicle • Employ appropriate skills to verify the quantity of received food items against the invoice • Show how to sort and stock various kitchen supplies and daily consumables for proper storage in a restaurant’s kitchen • Demonstrate how to store food items, semi-cooked food and other kitchen supplies in designated areas following standard wrapping, dating, food safety and rotation procedures • Demonstrate the procedure of storing various non-distributed provisions, supplies and daily consumables in cupboards, refrigerators, etc. in the restaurant industry • Apply appropriate practices to distribute supplies and daily consumables to the kitchen staff of the restaurant • Dramatize a situation on how to carry food supplies, equipment, and utensils to and from storage and work areas • Employ suitable practices to gather necessary cooking supplies and ingredients (such as, sugar, oil, flour, etc.) for meal preparation and weigh or measure them • Demonstrate the procedure of washing, peeling, cutting and seeding fruits and vegetables prior to cooking • Show the procedure of grinding and storing of spices and herbs • Show how to prepare the food items for cooking using appropriate methods, such as dough preparation, mixing the ingredients for salad and desserts, etc. • Apply appropriate practices to arrange for the ingredients to prepare cold plate combinations • Demonstrate how to perform the basic cooking tasks like boiling, pressure-cooking etc. • Display the procedure to assemble food or place it directly on plates for service • Apply proper techniques to wrap food items and create different packets as per requirements to carry the food items by the guests • Apply appropriate practices to arrange for the cleaning equipment and agents required for cleaning and dishwashing • Demonstrate the procedure to clean and sanitize production equipment, work dishes, [pots, pans, work surfaces and kitchen after the cooking activities • Demonstrate how to place clean dishes, utensils, or cooking equipment in storage areas • Show how to clean bins, cupboards, and other storage areas after cooking activities • Demonstrate the activities of mopping or sweeping the kitchen floor, and collect dirt and debris after kitchen operations • Apply appropriate techniques to empty out the dustpan in the garbage bin or squeeze out the mop into a bucket and also remove trash and garbage to designated areas • Show how to collect and launder all soiled kitchen linen like dishcloths, tea towels, etc. • 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 • Apply appropriate practices to maintain personal hygiene at workplace • Role play on identifying hazards at workplace and reporting 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