IHM, Kolkata
 
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                    HUNNAR SE ROZGAR      
  A Six days Skill Certification Course for Cooks.
  
Guidelines
 
 

Trade

COOK

Objective

Experienced service providers from the industry who have no formal training or certificate.

Duration

Six days orientation of 35 hours.

Eligibility

In-service personnel

Admission

Through Advertisement and trade publicity on first come first served basis with minimum class size of 25 candidates.

Fee

No course fee for trainees. Institute to pay @ Rs.200 per day to trainee.

Course Administration

To be delivered by Institutes of Hotel Managements (IHM) @ Pusa, New Delhi; Mumbai; Kolkata; Chennai; Bangalore; Goa and Hyderabad under the Capacity Building for Service Providers (CBSP) Scheme of the Ministry of Tourism, Government of India

Examination

Theoretical knowledge would be tested through Viva of max. 30 marks. Practical test of skills would be done comprising max. 70 marks. Based ort the outcome of the test, candidates would be certified on grades of competence i.e.. Candidate securing between 60% to 70% Grade - III, 71% to '80% Grade - II and 81% and above Grade - I. Those unable to obtain minimum pass percentage of 60% can register again for the next test.

Certification

By the host Institute and NCHMCT

 

 

 
   
SKILL CERTIFICATION FOR SERVICE PROVIDERS
 
TRADE-COOK
 

ORIENTATION PROGRAM - FIVE DAYS / 35 HOURS

COURSE CONTENT

 
 

1.

Pride in Nation

2.

Tourism and your role

3.

Personal Hygiene for food handlers

4.

Basic Hygiene

 

i

Food Safety in kitchen ii. Cleaning the kitchen

 

ii

Cleaning the kitchen

 

iii

Cleaning the equipment

 

iv

Preparing for work

5.

Culinary Terms

6.

Knife skills

7.

Potable water

8.

Washing and blanching vegetables, fruits, meats and fish

9.

Conserving food nutrients

10.

Kitchen management

11.

Storing Food

12.

Food Presentation (consistency, texture, flavour, colour, garnishes)

13.

Health and Safety

14.

Basic First Aid

15.

Closing down the kitchen

Examinee will be tested for skill acquired in category:

 

1.

 

Tandoor - Indian Breads

2.

 

Handi / Gravy / Curry Cook

3.

 

Dosa / Idli / Vada (South Indian)

4.

 

Kebab cook

5.

 

Non-Veg. curry cook

6.

 

Veg. Curry cook

7.

 

Rice & Biryanis

8.

 

Halwai (Indian)

Each examinee will prepare 03 popular items 04 portions each in their category as assigned.

 

 

 

 
   
   
     
 
 
 
Institute of Hotel Management, Catering Technology & Applied Nutrition, Ministry of Tourism, Govt. of India, P-16, Taratala Road, Kolkata - 700088