Sector	Tourism & Hospitality
Sub-Sector	Hotel/Restaurant
Occupation	Food Production and Kitchen
Country	India
NSQF Level	3
Minimum Educational Qualification and Experience	12th Class/I.T.I. (2 years after class 10)/I.T.I (1 year) and 1 year of relevant experience
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	800 Hours, 0 Minutes

• Assist the Commis Chef in managing the inventory and stock level • Assist the Commis Chef in preparation of various dishes • Apply cleanliness and maintenance practices in the kitchen • Employ appropriate practices to 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 Hotel Industry and Trainee Chef	4:00	00:00	00:00	00:00	04:00
THC/N2706 – Assist in Kitchen Operations and Cooking NOS Version No. 2.0 NSQF Level 3	68:00	96:00	184:00	00:00	344.00
Module 2 Provide Assistance in Maintaining Inventory:	28:00	32:00	40:00	00:00	100:00
Module 3: Provide Assistance in Food Preparation	24:00	40:00	80:00	00:00	144:00
Module 4: Perform Cleaning and Maintaining Activities in the Kitchen	16:00	20:00	64:00	00:00	100:00
THC/N9901 – Communicate Effectively and Maintain Service Standards NOS Version No. 2.0	32:00	40:00	32:00	00:00	104:00
NSQF Level 3
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 Guests’ Privacy NOS Version No. 2.0 NSQF Level 3	16:00	04:00	08:00	00:00	28:00
Module 6: Organizational Confidentiality and Guest 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	140:00	180:00	240:00	00:00	560:00

MODULE DETAILS

Module 1: Introduction to Hotel Industry and Trainee Chef

Bridge Module

Terminal Outcomes:

• Outline the overview of Skill India Mission • Describe the Hospitality Industry • Define the roles and responsibilities of a Trainee Chef • Explain the scope of work for a Trainee 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 Trainee Chef • Describe the attributes required for a Trainee Chef • Elaborate the scope for the Trainee Chef in the Tourism and Hospitality Industry • Explain different types of cuisines available in the country and across the world • Describe the basic terminology used in the kitchen department	N/A

Module 2: Provide Assistance in Maintaining Inventory

Mapped to THC/N2706 v 2.0

Terminal Outcomes:

• Describe the correct temperature and storage procedures of raw/cooked items • Explain the methods to manage the stock level • Apply appropriate practices to maintain the inventory status report

Duration: 28:00	Duration: 32:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Discuss various essential ingredients, supplies, materials, perishable, non- perishable items used in the kitchen, their characteristics and functions • Discuss the parameters to check the quality of goods received from vendors • Describe the appropriate environment of storing various, supplies • Discuss the importance of labelling the ingredients and items • State the correct temperature and storage procedure of raw and cooked items • Explain the stock rotation methods • Elaborate the methods of safe disposal of expired/ spoiled food items • Explain the significance of distributing supplies to different workstations and replenishing the service line as well • Discuss the importance of updating the Commis Chef about inventory status	• Employ appropriate techniques to check for the quality and quantity of the raw material • Role play a situation to show the ways of storing /supplies/ at correct location and in controlled environment • Demonstrate how to label the ingredients and items • Demonstrate how to assist in stock management of the daily/weekly supplies and kitchen condiments bottle, shakers, oil cans, etc. • Apply appropriate practices to recycle and dispose-off the expired/spoiled food items • Dramatize how to distribute the supplies to different workstations in the kitchen and replenish the service line • Prepare a sample inventory status report

Module 3: Provide Assistance in Food Preparation

Mapped to THC/N2706 v 2.0

Terminal Outcomes:

• Apply appropriate knowledge and skills of using different equipment • Describe the ingredients used in different recipes • Explain how to assist in preparation of various dishes

Duration: 24:00	Duration: 40:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Explain the importance of setting up the assigned work area/station • Discuss the importance of maintaining cleanliness and hygiene in the workplace • Elaborate various appliances, tools and equipment required in the kitchen • Describe the operational and handling procedures of various appliances, tools, equipment and other sharp objects required for cooking • 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 the recipes of various food items • Elaborate various methods of mixing and preparing the ingredients (like washing, peeling, etc.) for cooking as per their recipes • Describe various food preparation techniques (like marinating, chopping, etc.) and cooking methods (like boiling, frying, grilling, etc.) • Explain different temperatures required for cooking various dishes • Explain the importance of knowing the layout of the kitchen department	• Employ appropriate practices of setting up the work area/station • Apply appropriate practices to maintain cleanliness and hygiene at the workplace • Employ appropriate inspection procedures to check and store the kitchen tools, equipment, appliances, electrical fitments for cleanliness, and proper functioning • Demonstrate how to operate various appliances, tools and equipment for preparing the dishes • Apply appropriate practices to check the quality of different types of ingredients used in the recipe • Demonstrate how to perform basic tasks like mixing ingredients, grinding spices, preparing dough, wrapping food items, etc.

Module 4: Perform Cleaning and Maintaining Activities in the Kitchen

Mapped to THC/N2706 v 2.0

Terminal Outcomes:

• Explain the methods of cleaning and disinfecting the workstation and kitchen equipment, tools, etc. • Explain the procedure to defrost the freezer • Perform the activities of preparing a damage report of the kitchen equipment

Duration: 16:00	Duration: 20:00
Theory – Key Learning Outcomes	Practical – Key Learning Outcomes
• Discuss the importance of cleaning and sanitizing workstation and other equipment • Discuss the importance of maintaining the temperature of fridge, freezer, hot cabinet, serveries, etc. • Explain defrosting process of freezers • Elaborate the methods of safe disposal of waste • Discuss the importance of notifying the Commis Chef about any damage of kitchen tools, fitments and appliances	• Employ appropriate practices to clean and sanitise the assigned work area • Demonstrate the ways of washing and disinfecting workstation, appliances, tools, knives, table, etc. • Employ appropriate practices to check and record the temperature of the fridge, freezers, hot cabinets, serveries, etc. • Demonstrate the defrosting procedure of the freezer • Apply appropriate practices to recycle and dispose-off the waste • Perform the tasks of preparing sample report and updating the Commis Chef regarding damaged kitchen tools/fitment/appliances.

Module 5: 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 • Discuss the specific needs of People with Disabilities • Discuss the importance of reporting Sexual harassment at workplace • Discuss 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 6: Organizational Confidentiality and Guest’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 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 7: 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 of 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 8: On-the-Job Training

Mapped to Trainee Chef

Mandatory Duration: 00:00	Recommended Duration: 240:00
Location: On Site
Terminal Outcomes
• Perform the steps to organise the work area/station • Demonstrate correct use of equipment • Demonstrate the process of cleaning and sanitising tools, equipment and workstation • Apply appropriate practices 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 • Prepare basic pastries and its derivatives • Demonstrate basic icing and decorating techniques • Prepare variety of international cakes and puddings • Apply proper practices to store finished/raw products appropriately at correct temperature and place which are of no immediate use • Dramatize on how to store finished/raw products appropriately at correct temperature • Demonstrate procedure of stock taking of perishable and non-perishable items • Prepare a store inventory status report • Employ appropriate techniques to label the ingredients and finished items • Prepare a sample report of damaged tools, equipment, and appliances • Demonstrate procedure of stock taking of perishable and non-perishable items • Demonstrate positive body language when dealing with guests and colleagues • Demonstrate how to interact with guests in person and on the phone • Dramatize appropriate communication skills and etiquette while interacting with guests, colleagues, and superiors • Apply appropriate practices 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 • Show how to maintain personal hygiene and grooming at workplace • Role play on how to identify 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