IHM, Kolkata
 
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                    HUNNAR SE ROZGAR      
  Eight week full time course in Food Production
  

Course Guidelines

 
 

Course Title

Cook (Regional)

Objective

Increase trained manpower capacity of service providers

Eligibility

8th Class pass

Age: 18 to 28 years

Duration

Six Weeks or 280 hours

Teaching of seven hours per day - five days a week or 35 hours per week

Industrial Training

Industrial Training of sixteen hours per week for eight weeks. Minimum clock in of 112 hours certified through log sheet by industry / trainer

Admission

Through Advertisement on first come first served basis with class size of 25-30 students

Fee

No course fee for trainee. Institute to pay Rs.2000/- to trainee at the end of course

Course Administration

To be delivered by Central Institutes of Hotel Management & four IHMs/FCIs @ Faridabad, Chandigarh, Kurukshetra & Ajmer

Attendance and Examination

Students must attain minimum 90% attendance to be entitled for stipend. There will be one hour objective type, multiple choice paper to test theoretical knowledge and 4/5 tasks tested in practical. Minimum pass marks are 60%

Certification

By Institute and NCHMCT

 
     
 

Training Module for Hospitality Training Programme in

Food Production

Duration 8 weeks

Rational:

Total Duration               : 8 weeks

Total contact hours      : 280 hours + 112 hours to log in catering units*

Classes per week         : 35 hours

Theory classes               : 1 hour per day

Demo/Preparation      : 2 hours per day for next day

Practical classes            : 4 hours per day

 

*112 hours of Hands On experience in Hotels/Restaurants/Catering Units.

 
 

KNOWLEDGE

 

Understanding the Industry

-          Hotels

-          Various types of catering establishments

-          Different types of kitchens

-          Kitchen organisation

-          Your place in kitchen

Personal Hygiene for Food handlers

-          Your appearance & uniform

-          How to wash hands correctly

-          How to develop a daily personal hygiene routine 

-          How to handle equipment and utensils

Basic Hygiene

-          Ten main reasons for food poisoning

-          To protect food from contamination

-          General rules for food handlers

-          Prevailing food standards in India , food adulteration as a public health hazard

Cleaning the Kitchen and equipment and preparing for work

-          Identification of kitchen equipments

-          Various food pans & cooking equipments

-          Cleaning Floors/ Work surface/ ventilators / Refrigerators and Deep Freezers

-          Cleaning Dish Room

-          Pot / Container wash up

-          Still Room 

-          Kitchen Rules

 

SKILL

-          Describe the correct methods of cleaning the kitchen equipments

-          Explain how to clean the kitchen correctly

-          Describe how the working area is prepared for work

 
 

Knife Skills

-          Peeling and paring with Knives

-          Vegetable cuts & Fruit cuts

-          Use of Chopping boards / Cutting pads

-          Care of  Knives 

-          Explain and observe safety rules concerning knife

-          Describe the use of various types of knifes

-          Name & explain various types of vegetables & fruit cuts

Washing and Blanching Food

     -     Soaking food items

     -     washing

     -     Disinfecting

     -     Blanching

     -     Rinsing

Vegetables and Spices

-          identification of vegetables

-          standard quality of vegetables

-          spices and herbs used in Indian cuisine

Garbage Disposal

-          Different methods

-          Advantages & Disadvantages

Handling Complaints

       -   Facts on complaints

       -   Why do customers complain

       -   Customers expectations in lodging a complaint

       -  Complaints are sales opportunities 

Basic First-Aid

-          Demonstration of first aid techniques preferably by St. John & Ambulance

-          First of wounds, scars & minor injuries

Egg

Breakfast Egg Preparation:

-          Egg fry (single / double)

-          Boiled egg

-          Omlette stuffed

Scrambled egg / Bhurji

Snacks

-          Regional snacks including samosa, pakora, idli, dosa, dhokla, noodles etc.

Soup

      - Preparation of tomato, vegetable, chicken & three regional soups

Salads and Sandwitches

      - preparation of simple salads and sandwiches

Preparation of

       - Chutney, Raita & Indian Marinades

Preparation of

-          Rice and Pulses (Atleast four items each)

Vegetable Cookery

-          Different vegetables preprations

-          Effect of heat on different vegetables

BASIC PREPARATIONS OF

      - Cuts of Meat, chicken and fish for Indian kitchen

Poultry – Mutton – Fish Curry

 Basis preparation as per regional specialities

Flour

     - Kneading of flour, preparation of :

 Indian Bread

-          Roti

-          Poories

-          Naan,

-          Phulka

-          Paranthas

-          Kulchas etc

Indian Sweets

-          Preparation of regional sweet dishes (Atleast four)

Beverages

      - Preparation of Tea, Coffee, Lassi etc.

Preparation of Regional popular items and Practice (Approx. 12 -15 items)

 
  IMPOPRTANT: Each popular regional item must be practiced repeatedly to ensure proficiency.  
 
 
 
Institute of Hotel Management, Catering Technology & Applied Nutrition, Ministry of Tourism, Govt. of India, P-16, Taratala Road, Kolkata - 700088