Hos Final March

Course Curricula for Short Term Courses based on
Modular Employable Skills (MES)

In
Employable Skills (MES)
Hospitality Sector
SSP-Hospitality
DIRECTORATE GENERAL OF EMPLOYMENT AND

TRAINING
MINISTRY OF LABOUR AND EMPLOYMENT
GOVERNMENT OF INDIA
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Course Curricula for Short Term Courses based on
Modular Employable Skills (MES) in Hospitality Sector
CONTENTS
1. Background ........................................................................................................................... 4
2. Frame Work for Skill Development based on Modular Employable Skills ............................. 4
3. Age of Participants ................................................................................................................ 5
4. Curriculum Development Process ......................................................................................... 5
5. Development of Core Competencies ..................................................................................... 6
6. Duration of the Programmes .................................................................................................. 6
7. Pathways to acquire Qualification .......................................................................................... 7
8. Methodology .......................................................................................................................... 7
9. Instructional Media Packages ................................................................................................ 7
10. Assessment ........................................................................................................................... 7
11. Certificate .............................................................................................................................. 7
12. Course Matrix ........................................................................................................................ 8
13. Module .................................................................................................................................. 9
14. Assistant Cook....................................................................................................................... 9
15. Cook Fast Food ................................................................................................................... 11
16. Cook Indian Cuisine ............................................................................................................ 12
17. Cook Tandoori Cuisine. ....................................................................................................... 13
18. Cook Chinese. ..................................................................................................................... 14
19. Cook South Indian Cuisine. ................................................................................................. 15
20. Cook Continental Cuisine. ................................................................................................... 16
21. Cook Halwaie. ..................................................................................................................... 17
22. Head Cook. ......................................................................................................................... 18
23. Cook Amritsari(Punjabi) ...................................................................................................... 20
24. Cook Baker.......................................................................................................................... 25
25. Housemen(BASIC). ............................................................................................................. 29
26. Room Attendant................................................................................................................... 31
27. Head Housemen.................................................................................................................. 33
28. Linen/Uniform Room Supervisor. ......................................................................................... 34
29. Public Area Supervisor. ....................................................................................................... 35
30. Reservation Asst. and Telephone Asst. ............................................................................... 36
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31. Reception Asst. and information Asst. ................................................................................. 38
32. Bellboy. ............................................................................................................................... 40
33. Assistant Waiter/Barmen. .................................................................................................... 42
34. Steward/Waiter. ................................................................................................................... 44
35. Bar Tender .......................................................................................................................... 46
36. Module Hospitality Asst. ...................................................................................................... 48
37. Hospitality Assistant (General)…………………………………………………..........................50
38. Hospitality Assistant(Kitchen&Service)…………………………………………………………..54
39. Model Question ................................................................................................................... 59
40. List of Expert/Trade Committee Members............................................................................ 60
Modules on Household Help
41. Household Help (Cleaning)………………………………………......................................... 63

42. Household Help (Washing)…………………………………………………………………..76
43. Household Help (Kitchen)…………………………………………………………………...88
44. Household Help (General)…………………………………………………………………..101
45. Household help Child Care…………………………………………………………………117
46. Household Help Elderly Care……………………………………………………………….132
47. Household Help Baby Care…………………………………………………………………145
48. Household Help Infirm Adult Care………………………………………………………...156
49. List of Trade Committee Members…………………………………………………………168
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Skill Development based on Modular Employable Skills (MES)
Background
The need for giving emphasis on the Skill Development, especially for the
less educated, poor and out of school youth has been highlighted in various
forums. The skill level and educational attainment of the work force determines
the productivity, income levels as well as the adaptability of the working class in
changing environment. Large percentage of population in India is living below
poverty line. One of the important causes is lower percentage of skilled persons
in the workforce
The skill development at present is taking place mostly in the informal

way, i.e. persons acquire skill at the work-place when they help their parents,
relatives and employers etc. Such persons do not have a formal certificate and
thus earn lower wages and are exploited by employers. They have come
through informal system due to socio-economic circumstances of the family and
the compulsions of earning a livelihood rather than attending a formal course.
While their productivity is low, their contribution to the national GDP cannot be
ignored. If the country can create a system of certification which not only
recognizes their skills but also provides education and training in a mode that
suits their economic compulsions, it will not only benefit the workforce to earn a
decent living but also contribute to the national economy by better productivity of
this workforce.
Another related problem to be tackled is large number of students drop

outs (About 63% of the school students drop out at different stages before
reaching Class-X).
Frame work for Skill Development based on ‘Modular Employable Skills

(MES)’
Very few opportunities for skill development are available for the above
referred groups (out of school youth & existing workers especially in the informal
sector). Most of the existing Skill Development programmes are long term in
nature. Poor and less educated persons can not afford long term training
programmes due to higher entry qualifications, opportunity cost etc. Therefore,
a new frame work for Skill Development for the Informal Sector has been
evolved by the DGET to address to the above mentioned problems. The key
features of the new frame work for skill development are:
 Demand driven Short term training courses based on modular employable

skills decided in consultation with Industry
 Flexible delivery mechanism (part time, weekends, full time)
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 Different levels of programmes (Foundation level as well as skill
upgradation) to meet demands of various target groups
 Central Government will facilitate and promote training while Vocational
Training (VT) Providers under the Govt. and Private Sector will provide
training
 Optimum utilisation of existing infrastructure to make training cost
effective.
 Testing of skills of trainees by independent assessing bodies who would
not be involved in conduct of the training programme, to ensure that it is
done impartially.
 Testing & certification of prior learning (skills of persons acquired
informally)
The Short Term courses would be based on „Modular Employable Skills

(MES)‟.
The concept for the MES is :
 Identification of „minimum skills set‟ which is sufficient to get an employment
in the labour market.
 It allows skills upgradation, multiskilling, multi entry and exit, vertical mobility
and life long learning opportunities in a flexible manner.
 It also allows recognition of prior learning (certification of skills acquired
informally) effectively.
 The modules in a sector when grouped together could lead to a qualification
equivalent to National Trade Certificate or higher.
 Courses could be available from level 1 to level 3 in different vocations
depending upon the need of the employer organisations.
 MES would benefit different target groups like :
o Workers seeking certification of their skills acquired informally
o workers seeking skill upgradation
o early school drop-outs and unemployed
o previously child labour and their familly
Age of participants
The minimum age limit for persons to take part in the scheme is 14 years
but there is no upper age limit.
Curriculum Development Process

Following procedure is used for developing course curricula
• Identification of Employable Skills set in a sector based on division of work in

the labour market.
• Development of training modules corresponding to skills set identified so as
to provide training for specific & fit for purpose
• Organization of modules in to a Course Matrix indicating vertical and
horizontal mobility. The course matrix depicts pictorially relation among
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various modules, pre requisites for higher level modules and how one can
progress from one level to another.
• Development of detailed curriculum and vetting by a trade committee and by
the NCVT
(Close involvement of Employers Organizations, State Governments, experts,

vocational training providers and other stake holders is ensured at each stages).
Development of Core Competencies

Possession of proper attitudes is one of the most important attribute of a
competent person. Without proper attitudes, the performance of a person gets
adversely affected. Hence, systematic efforts will be made to develop attitudes
during the training programme.
The trainees deal with men, materials and machines. They handle sophisticated
tools and instruments. Positive attitudes have to be developed in the trainees by
properly guiding them and setting up examples of good attitudes by
demonstrated behaviors and by the environment provided during training.
Some important core competencies to be developed are:
1. Safety consciousness and safe working practices

2. Care of equipment and tools
3. Punctuality, discipline and honesty
4. Concern for quality
5. Respect for rules and regulations
6. Concern for health and hygiene
7. Cordial relationship and Cooperation with co-workers and team Work
8. Positive attitude and behavior
9. Responsibility and accountability
10. Learn continously
11. Communication Skills
12. Concern for environment and waste disposal
Following competencies should also be developed during level-II and higher
courses:
1. Ability for planning, organizing and coordinating
2. Creative thinking, problem solving and decision making
3. Leadership
4. Ability to bear stress
5. Negotiation
Duration of the Programmes
Time taken to gain the qualification will vary according to the pathway taken and
will be kept very flexible for persons with different backgrounds and experience.
Duration has been prescribed in hours in the curriculum of individual module,
which are based on the content and requirements of a MES Module. However,
some persons may take more time than the prescribed time. They should be
provided reasonable time to complete the course.
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Pathways to acquire Qualification:
Access to the qualification could be through:
 An approved training programme; Or

 A combination of an approved training programme plus recognition
of prior learning including credit transfer; Or
 The recognition of prior learning that provides evidence of the
achievement of the competencies for the qualification.
Methodology
The training methods to be used should be appropriate to the development of
competencies. The focus of the programme is on “performing” and not on
“Knowing”. Lecturing will be restricted to the minimum necessary and emphasis
to be given for „hands on training‟.
The training methods will be individual centered to make each person a

competent one. Opportunities for individual work will be provided. The learning
process will be continuously monitored and feedback will be provided on
individual basis.
Demonstrations using different models, audio visual aids and equipment will be
used intensively.
Instructional Media Packages
In order to maintain quality of training uniformly all over the country, instructional
media packages (IMPs) will be developed by the National Instructional Media
Institute (NIMI), Chennai.
Assessment
DGE&T will appoint assessing bodies to assess the competencies of the trained
persons. The assessing body will be an independent agency, which will not be
involved in conducting the training programmes. This, in turn, will ensure quality
of training and credibility of the scheme. Keeping in view the target of providing
training/testing of one million persons through out the country and to avoid
monopoly, more than one assessing bodies will be appointed for a sector or an
area.
Certificate
Successful persons will be awarded certificates issued by National Council for
Vocational Training (NCVT).
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Course Matrix
Food production
Level - 3
Head Cook k
FRONT OFFICE
Baker Cook Continental Cook Halwaie Cook Amritsari
Assistant Cook
Punjabi
Level -2
Cook fast food Cook Indian Cook Tandoori Cook Chinese Cook south Indian Resv. Recp.asstt.&Info
Cousine Cousine cuisine Asstt.&Tele .asstt.Assistant
asstt.Assistant Cook
Assistant Cook Cook
Level -1
Assistant Cook
Bellboy
HOUSEKEEPING
Level - 3
FOOD&BEVERAGE SERVICE
Linen/uniform Public Area
roomsupervisor Supervisor
sistant Cook ssistant Cook
Level -2
Room Attendant Head Houseman Steward/Waiter Bar Tender
Household
Level-1 Hospitality Household asstt.(kitchen &
Houseman(Basic Asstt.waiter/bar service)
Asstt. asstt.(general)
) men
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Course Matrix
Household Help
LEVEL-3 Household Baby Household Infirm

Care Adult Care
Household Child Household Elderly

LEVEL-2
Care Care
Household Help Household Help Household Help Household Help

(General) (Cleaning) (Washing) (Kitchen)
LEVEL-1
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Name : Assistant Cook
Sector : Hospitality
Code : HOS104
Entry Qualification : Minimum 5th Standard & 14 years and above
Terminal Competency: Candidates would be able to work in the Kitchen of a small scale
hotel/restaurant of various cuisines. He/She would be able to
establish their own Fast-Food centers with knowledge of preparing
common dishes. He/She would be able to assist the Head Cook/Chef
in preparation of food.
Duration : 60 hrs.
Course Contents : Given below
Practical Competencies Underpinning Knowledge (Theory )

 Maintaining personal cleanliness  Safety rules in Kitchen
& Hygiene Practices
 Carry out basic First Aid
treatment/notifying accident.  Basics of Personal Hygiene
 Practising Fire Safety measures
 Occupational hazards and safety
norms.
 Good Housekeeping practices at  Energy and Water Conservation.
all times.
 Simple Disaster Management &
preventive measures for
staff/guests/machines in the event
of Earthquakes, Tsunami, etc.
 Practice waste disposal as per
environmental laws.
 Pest control measures.
 Cleaning the Kitchen or Food  Knowledge about Kitchen
areas, utensils and relevant equipment and familiarization of
equipments their handling in the Kitchen
 Basic cleaning Material  Different section in the Kitchen
 Pest control measures, disposal of  Kitchen organization
waste as per environmental laws
,energy and water Conservation
 Transfers, weighs & check  Safety rules for using knives.
supplies
 Assists cook in preparing
Ingredients for Cooking and Information on Mise en place
making simple preparation like
sandwiches, salad, savories etc
 Food preservation/storage/Service  Foundation Ingredients and their
properties and characteristics
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 Knowledge about identification  Classification of Raw Materials.
and selection of material& Perishable and Non-perishable
equipment
 Basic Knowledge of Methods of  Preservation /storage /Service of
Cooking and cutting Food
 Opening and closing of Kitchen  Seasoning & flavouring agent
  Accompaniments & Garnishes
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Name : Cook - FastFood
Code : HOS208
Entry Qualification : Minimum 5th Standard & 14 years and above+HOS104
Terminal Competency : Candidates would be able to work in the Kitchen of a small scale
hotel/restaurant. He/She would be able to establish their own Fast-
Food centers. He/She would also be able to prepare common dishes
like snacks, regular dishes of chicken, Vegetable, etc, Kebabs,
Tandoori, Biryani‟s, South Indian, Chinese. He/She would be able to
assist the Head Cook/Chef in preparation of Food.
Duration : 120 hours


 Maintaining personal cleanliness  Aims an Objects of Cooking
& Hygiene Practices Food
treatment/notifying accident.
norms.
 Good Housekeeping practices at  Energy and Water Conservation.
all times.  Stocks, Soups & Sauces
environmental laws.
b) Regional Dishes : 12 Nos.  Salads, Salads Dressing
c) Kebabs : 3 Nos.  Sandwiches and Canapés
d) Tandoori : 2 Nos.  Methods of Cooking Foods
e) Biryani : 2 Nos.  Knowledge about various cuts of
f) Accompaniments : 5 Nos. Meat and Vegetables
and Soups : 3 Nos.
g) Sandwiches : 3 Nos. Shortcut to preparing Fast-Food
h) Chinese : 7 Nos
i) Time management between food
production and food service.
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Name : Cook – Indian Cuisine
Code : HOS209
Entry Qualification : Minimum 5th Standard & 14 years and above +HOS104
Terminal Competency : Candidates would be able to work in the Kitchen of a small

scale hotel/restaurant He/She would be able start his/her own
catering services. He/She would also able to prepare common
dishes of Indian Cuisine and also be able to assist the Head
Cook/Chef in preparing Indian Dishes.
Duration : 120 hours .

 Maintaining personal cleanliness  Aims an Objects of Cooking
norms.
 Good Housekeeping practices at  Stocks, Soups & Sauces
all times.  Energy and Water Conservation.
environmental laws.
b) Indian Breads : 5 Nos.  Salads, Salads Dressing
c) Rice Preparation : 8 Nos.  Sandwiches and Canapés
d) Chicken/Mutton/Pork/Fish : 15 Nos  Methods of Cooking Foods
e) Dal & Pulses : 3 Nos.  Knowledge about various cuts of
Meat and Vegetables
f) Salad & Accompaniments : 5 Nos.
g) Desserts/Sweets : 5 Nos.
Name : Cook- Tandoori Cuisine.
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Code : HOS210
Terminal competency : Candidates would be able to work in the Kitchen of a small scale
Hotel / Restaurant. He/She would also able to prepare common
dishes of Tandoori Cuisine. He/She would start their own center of
catering. He/She also is able to assist the Head Cook/Chef in
preparing Tandoori dishes.
Course contents : Given below
Practical competencies Underpinning Knowledge (Theory )

 Maintaining personal cleanliness * Aims & objects of Cooking Food.
& Hygiene Practices
norms.
 Good Housekeeping practices at * Stocks, Sauces.
all times. Energy and Water Conservation.
environmental laws.
b. Tandoori breads – 10 nos. * Gravy‟s & Accompaniments.
c. Chicken & Meat –10 nos. * Salad & salad Dressings.
d. Vegetable – 5 nos. * Methods of Cooking Food.
e. Fish & sea Food – 5nos. * Knowledge about various cuts of Meats
& Vegetables.
Name : Cook Chinese (Veg.&Non-Veg.)
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Code : HOS211
Terminal Competency : Candidates would be able to work in the Kitchen of a

small scale hotel/restaurant. He/She would be able to establish
their own Fast-Food centers. He/She would also able to prepare
common dishes of Chinese Cuisine. He/She also be able to
assist the Head Cook/Chef in preparation of Chinese Food.

 Maintaining personal cleanliness  Aims on Objects of Cooking
 Carry out basic First Aid  Energy and Water Conservation.
norms.
 Good Housekeeping practices at  Stocks, Soups & Sauces
all times.
environmental laws.
b) Soups : 7 Nos.  Salads, Salads Dressing
c) Noodles/Rice : 10 Nos.  Accompaniments
d) Veg Dishes : 10 Nos.  Methods of Cooking Foods
e)Non-Veg Dishes : 10 Nos.  Knowledge about various cuts of
Meat and Vegetables
Name : Cook – South Indian Cuisine(Veg.&Non-Veg)
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Code : HOS212
Entry Qualification : Minimum 5th Standard & 14 years and above +HOS104

Hotel/Restaurant. He/She would start their own catering
business. He/She would also able to prepare common dishes of
south Indian Cuisine and also be able to assist the Head
Cook/Chef in preparing south Indian dishes.
Duration : 120 hours .
 Maintaining personal cleanliness  Aims and object of Cooking

& Hygiene Practices  Energy and Water Conservation.
norms.
 Good Housekeeping practices at  Stocks, Soups & Sauces.
all times.
environmental laws.
a) Snacks – 15 nos.  Salad, salad dressing
b) Vegetable dishes -15 nos.  Sandwiches and canapés.
c) d. Accompaniment – 5 nos.  Methods of Cooking Food
 Knowledge about various cuts of

Vegetable
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Name : Cook – Continental Cuisine (Veg.&Non-Veg.)
Code : HOS213
Entry Qualification : Minimum 5th Standard & 14 years and above&Completed

HOS104
scale Hotel/Restaurant. He/she would start their own catering
business. He/she would be able to prepare Continental dishes
and also be able to assist the Head Cook/Chef in preparing
Continental dishes.
Practical Competencies Underpinning Knowledge(Theory)

 Maintaining personal cleanliness & Hygiene  Aims and object of Cooking
Practices Food
 Carry out basic First Aid treatment/notifying  Energy and Water
accident. Conservation.
 Occupational hazards and safety norms.
 Good Housekeeping practices at all times.  Stocks, soups & Sauces
 Simple Disaster Management & preventive
measures for staff/guests/machines in the
event of Earthquakes, Tsunami, etc.
 Practice waste disposal as per environmental
laws.
a. Starters – 8 nos.  Salad, salad dressing
b. Dishes  Sandwiches and canapés
(chicken/beef/pork/mutton/fish/Veget
able etc.)-20 nos.
c. Salads – 5 nos.  Methods of Cooking Food
d. Dessert/Sweet – 4 nos.  Cheese & types of cheese
 Knowledge about various
cuts of Vegetables and Meats
(Chicken/veal‟s/mutton/fish
& sea
Food/pork/beef/lamb/game.)
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Name : Cook – Halwaie
Code : HOS214
Entry Qualification : Minimum 5th Standard & 14 years and above &Completed
HOS104
scale Hotel/Restaurant/self employment. He/she would be able
to prepare Indian Sweet and also be able to assist the Head
Cook/Chef in preparing Sweets.
Duration : 120 hrs.

 Maintaining personal cleanliness  Aims and object of Cooking Food
& Hygiene Practices
norms.
 Good Housekeeping practices at  Methods of Cooking Food
all times.  Knowledge about various cuts of
 Simple Disaster Management & Vegetables and fruits
preventive measures for  Energy and Water Conservation.
staff/guests/machines in the event  Knowledge about Ingredients and
of Earthquakes, Tsunami, etc. spices
environmental laws.
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Name : Head Cook
Code : HOS325
Entry Qualification : Minimum 5th passed or 5 years experience and working

Knowledge of English (Reading/writing/speaking.)+Any MES
Module ofLevel II i.e. HOS208-HOS216
Terminal Competency : Candidates would be able to work in the Kitchen of

Hotel/Restaurant as Head Cook/Chef. He/she would also able
to lead a group of Chefs/cooks and able to prepare menu
planning, Recipes development, cost Control and inventories
management.
Age : 18 years and above.


 Maintaining personal cleanliness  Cookery Culinary Terms
& Hygiene Practices  Energy and Water Conservation.
norms.
 Good Housekeeping practices at  Courses of Menu – Knowledge of
all times. Menu planning, Recipe writing &
 Simple Disaster Management & Standardization of Menu.
environmental laws.
 Prepare stocks and soups  Nutrition – basic Knowledge
 Prepare mother Sauces  Inventory of stores
 Prepare eggs, poultry‟s, Food &  How to prepare requisition of
sea Foods, Meat dishes. stores for daily needs
 Prepare hot & cold Sweets.  Catering calculation – simple
 Bulk preparations of food. exercise relating to quantities and
cost of Raw Materials
 Prepare pastry, cakes & breads  Monitor catering revenue and
etc. costs establish and maintain
quality Control
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 Develop a Food Safety plan
 Re-heating of Food
Cook -Amritsari (Punjabi) Cuisine
22
Name : Cook -Amritsari (Punjabi)
Code : HOS215
Entry Qualification & Age : Vth standard & Completed HOS104
module on „Assistant Cook‟, 14 years &
above
Terminal Competency :
 Identify, select, use and store tools, equipments and materials used in
cooking of Amritsari Cuisines in a safe manner.
 Prepare different types of Kulcha, Roti, Prantha, Rice, Dishes, Lassi,
Halwa, Kheer, Pakora.

 Use of protective clothing  Safety precautions, use of protective

clothing and elementary first aid.
 Maintain personal cleanliness &
Hygiene  Importance of personal cleanliness &
Hygiene
 Carry out basic first aid
treatment/notifying accident.  Reasons for carrying out good
housekeeping practices
 Practice fire safety measures

preventive measures for staff/  Functions and uses of various tools,
guests/ equipment in the event of equipment and materials.
Earthquakes, Tsunami, etc.  Care and use of tools, equipment and
 Identify tools, equipments and materials used in bakery
materials used in cooking of  Selection and correct use of tools and
Amritsari Cuisines equipment
 Apply good house keeping practices,  Proper handling and correct use of
proper handling of materials and hand tools
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disposal of waste, follow statutory  Different types of Amritsari Cuisines.

regulations.
 Quality standards and testing of raw
 Store/lay and use materials at work materials and product
in safe manner
 Types of flours and rice used in
 Use and store tools and equipments Amritsari Cuisines
in a safe manner
 Select proper tools, equipment and

material for a particular task
 Check quality of raw materials as per

standards
(Materials : flour, rice, vegetables,

spices, salt, oil, meat)  Different types of Kulchas.
Ingredients, tools and equipment
 Prepare different types of Kulchas
used in preparation of Kulchas.
1. Plain Kulchas Method for preparation of Kulchas.
2. Potato Kulcha
3. Butter Kulcha Factors affecting the quality of
4. Cheese Kulcha product and precautions.
5. Cauliflower Kulcha
6. Radish Kulcha  Different types of Roti/Pranthas.
7. Kesar & Dry fruit Kulcha Ingredients, tools and equipment
 Prepare different types of Roti/ used in preparation of Roti/Pranthas.
Prantha Method for preparation of
Roti/Pranthas. Factors affecting the
1. Tandoori Roti
2. Basen di Roti quality of product and precautions.
3. Bajre (Millet) di Roti
4. Lashhe Dar prontha (prepared
with desi ghee)
5. Egg Prontha  Different types of Amritsari dishes.
6. Different tandoori prontha
 Prepare following Amritsari dishes
used in preparation of Amritsari
1. Amritsari Chole (Chickpeas Curry) dishes. Method for preparation of
2. Punjabi Aloo (Amritsari recipe)
3. Amritsari Paneer ( Spicy Grilled Amritsari dishes. Factors affecting
Cottage Cheese)
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4. Choley Bhaturey ( Curried Chick the quality of product and

Peas with Fried Bread)
5. Basen Curry (Punjabi) precautions.
6. Sangare Wali Curry
7. Sarsoo da Sagg
8. Shahee Paneer
9. Ginger Paneer
10. Malaee Kofta
11. Channa Masala
12. Dry Fruit Vegetable
13. Pease and Cheese Vegetable
14. Beet Root Vegetable
15. Bhaine de Kofte and Vegetable  Different types of Purees.
16. Dal Amritsari
17. Dal Makani Ingredients, tools and equipment
18. Rajma
used in preparation of Purees.
 Prepare different types of Puree
Method for preparation of Purees.
1. Simple puree Factors affecting the quality of
2. Peethi wali puree
3. Palak puree product and precautions.
4. Bathue and Methi wali puree
5. Aloo puree
6. Makki di Puree
 Different types of Rice. Ingredients,
tools and equipment used in
 Prepare different types of rice
preparation of Rice. Method for
1. Plain Rice
2. Veg. Pulao preparation of Rice. Factors affecting
3. Peas Rice the quality of product and
4. Multi colour Rice
5. Sweet Rice precautions.
6. Special Kichree
 Different types of Lassi. Ingredients,
 Prepare Potato Tikkee and Pakoras tools and equipment used in
 Prepare different types of Lassi preparation of Lassi. Method for

preparation of Lassi. Factors
1. Namkeen Lassi
2. Hing Wali Lassi affecting the quality of product and
3. Azwain Wali lassi precautions.
4. Cucumber Wali lassi
5. Kesar Wali Lassi  Different types of Halwa/ Kheer.
6. Dry Fruit Lassi
 Prepare different types of Halwa and
used in preparation of Halwa/ Kheer.
Kheers
Method for preparation of Halwa/
1. Malai Wala Halwa
25
2. Moongi Da Halwa Kheer. Factors affecting the quality

3. Suji Da Halwa
of product and precautions.
4. Ate Da Halwa
5. Aloo Da Halwa
6. Pumpkin Halwa
7. Dry Fruit Halwa
8. Fruit Halwa
9. Kheer
10. Firnee
11. Saboo Dana De Kheer  Different types of Tea. Ingredients,
12. Makronee de Kheer tools and equipment used in
13. Gajrela preparation of Tea. Method for
14. Bhugga (Winter Spl.) preparation of Tea. Factors affecting
15. Khjoore (Lohree Spl.) the quality of product and
 Prepare Pudina Chatnee precautions.
 Prepare different types of tea
1. Black Tea
2. Ginger Tea
3. Lemon Tea
4. Mint Tea
 Maintenance and care of tools
equipment
26
LIST OF TOOLS AND EQUIPMENT
Sl. No. NAME OF THE ITEMS QUANTITY
1. Electric Tandoor 1 No.
2. Prates Different sizes ( For Dough Floor) 4 Nos.
3. Sauce Panes of Different Sizes 10 Nos.
4. Knifes Different Sizes 10 Nos.
5. Graters 4 Nos.
6. Gas Stove & Cylinders 2 Nos.
7. Rod Set for Tandoor 1 No.
8. Fry Pans of Different Sizes 10 Nos.
9. Sieves of Different Sizes 10 Nos.
10. Chhkla Velna 4 Nos.
11. Karchhia 6 Nos.
12. Peelers 6 Nos.
13. Jugs 6 Nos,.
14. Glasses 24 Nos.
15. Spoons 24 Nos.
16. Plates Full/Half/Quarter 36 Nos.
17. Mixer Grinder Juicer 1 No.
18. Weighing Machine 1 No.
19. Refrigerator 1 No.
20. Cookers of Different Sizes 3 Nos.
21. Iron Sieves Different types 05 Nos.
22. Pitchers different sizes 2 Nos.
23. Tooka for Chopping Sarso Sagg 1 No.
24. Datree (Sickle) 1 No.
25. Tawa 3 Nos.
26. Tea Pan 3 Nos.
27. Lemon Squeezer 1 No.
28. Dust Bins 3 Nos.
29. Chapati Box 2 Nos.
30. Buckets of Different Sizes 4 Nos.
31. Mugs 4 Nos.
32. Library books As required
33. Proper electric & gas connection As required
34. Instructor table & chair 1 No. each
35. Trainees table and chair (for 20 trainees)
27
Name : Cook- Baker
Code : HOS216
Entry Qualification & Age : Vth standard, 14 years & above&
Completed HOS104
Terminal Competency :
 Identify, select, use and store tools, equipments and materials used in
Bakery in a safe manner.
 Produce breads, biscuits, cookies, cakes and vegetable patties
 Use of protective clothing and boots  Safety precautions, use of protective

clothing and elementary first aid.
 Maintain personal cleanliness &
Hygiene  Importance of personal cleanliness &
Hygiene
 Carry out basic first aid
treatment/notifying accident.  Reasons for carrying out good
housekeeping practices
 Practice fire safety measures

preventive measures for staff/  Functions and uses of various tools,
guests/ machines in the event of equipment and materials.
Earthquakes, Tsunami, etc.  Care and use of tools, equipment and
 Identify tools, equipments and materials used in bakery
28
materials used in bakery  Selection and correct use of tools and

equipment
 Apply good house keeping practices,
proper handling of materials and  Proper handling and correct use of
disposal of waste, follow statutory hand tools
regulations.
 Different types of bakery products
 Store/lay and use materials at work and their uses.
in safe manner
 Quality standards and testing of raw
 Use and store tools and equipments materials and product
in a safe manner
 Types of flours for the bakery
 Select proper tools, equipment and products
material for a particular task
 Quality of flour for the production of
 Check quality of raw materials as per bakery items
standards
 Different types of breads and their
(Materials : flour, fat, bakers yeast, uses. Ingredients, tools and
cream, sugar and salt) equipment used in bread production.
 Produce plain bread, fermented Method for bread production. Factors
bread, protein rich bread and special affecting the quality of product.
breads  Different types of biscuits and
 Produce different types of biscuits cookies. Ingredients, tools and
and cookies equipment used in biscuit and

cookies production. Method for
 Produce different types of cakes
biscuit production. Factors affecting
 Produce different types of icings the quality of product.
 Prepare vegetable patties  Different types of cakes. Ingredients,
 Test quality of products made tools and equipment used in cake

production. Method for cake
 Maintenance and care of equipment
production. Factors affecting the
(Equipment: flour mill, mixer, quality of product.
molding machines, oven balance,
 Different types of icings and their
29
packing machines) uses. Ingredients, tools and

equipment used in icing production.
 Pack and seal given food products
Method for icing production. Factors
(Products: breads, biscuits, cookies,
affecting the quality of product.
cakes, patties)
 Ingredients, tools and equipment
 List out the materials required for the
used in production of vegetable
given product
patties. Method for production of
 Estimate cost of materials required vegetable patties. Factors affecting
 Estimate man power and time the quality of product.
required for completing the work  Importance and methods of storage
 Estimate labour cost, overheads and and packaging for bakery items and
cost of utilities (Power, water)
 Estimate the total cost involved in

production of a product.
 Identify the possible agencies and

other customers, who can purchase.
Make a comparative study of the
rates of other suppliers. Prepare a
label according to requirement.
30
LIST OF TOOLS AND EQUIPMENT
Sl. No. NAME OF THE ITEMS QUANTITY
1. Large bakery oven 1 No.
2. Dough mixing machine 1 No.
3. Working Table (4 boys working on a table) 5 Nos.
4. Chopping Board 10 Nos.
5. LP Gas cooking range (oven+griller) 2 Nos.
6. Cooking range (high) 2 Nos.
7. Refrigerator (165 litre) 1 No.
8. Mixing machine 1 No.
9. Weighing machine (medium size) 1 No.
10. Fry Pan (medium and large) 5 each size 10 Nos.
11. Kadai (Small and medium) 2 each size 4 Nos.
12. Salad bowl(small medium) 4 each size 8 Nos.
13. Tawa Medium 5 Nos.
14. Wok (Chinese kadai)(small & medium) 6 Nos.
15. Rolling pin and rolling base 5 sets
16. Ladle (Soup,, Fry, Steak, Table) 5 each 20 Nos.
17. Wooden Spoon 8 Nos.
18. Aluminium tray (Medium and large 5 each size 10 Nos.
19. Baking tray 6 Nos.
20. Bread mould 6 Nos.
21. Cake mould (medium size) 6 Nos.
22. Strainer 4 Nos.
23. Sauce pan 6 Nos.
24. Measuring jar 2 Nos.
25. Jelly mould 6 Nos.
26. Wash basin 4 Nos.
27. Non stick pan 4 Nos.
28. Godrej Cupboard 2 Nos.
29. Sundry equipment As required
30. Black Board 1 No.
31. Trainee Lockers (for 20 trainees)
32. Library books As required
33. Proper electric & gas connection As required
34. Instructor table & chair 1 No. each
35. Trainees table and chair (for 20 trainees)
31
HOUSEMEN
(Basic)
Name : Housemen (Basic)
Code : HOS107
Entry Qualification : 5th standard & 16 years and above
Terminal Competency : Successful candidates would be able to:

1. Work under any supervisor, assisting him in his daily work.
2. Identify the different Equipments used in House- keeping
Department.
3. Will be able to sort out & count Linen & Uniforms.
4. Knowledge of personal Hygiene & appearance factors.
5. Checking for Pests & reporting.
6. Basic first Aid & notifying Accidents.
7. Basic communication skill.
Duration : 70 Hours
Course Content : Given below
 Maintaining personal  Apply Hygiene, Safety &

cleanliness & Hygiene security procedures when
Practices carrying out the task
treatment/notifying
accident.
 Practicing Fire Safety
measures
 Occupational hazards and
safety norms.
 Good Housekeeping  Practice good personal
practices at all times. Hygiene & maintain good
 Simple Disaster grooming standard.
Management & preventive
measures for
staff/guests/machines in the
event of Earthquakes,
Tsunami, etc.
32
 Practice waste disposal as
per environmental laws.
 Introduction to Equipments  Understand the purpose & use
used & their Operation in of each cleaning supplies &
H.K. equipment.
 Identification of Linen /  Use basic communication
Uniforms / cleaning Skills for courtesy &
supplies. comprehension.
 Laundry procedure of  Types of Pests and Control.
counting and sorting of
Linen/ Uniforms. Basic
stitching machine.
 Checking for Pest,  First Aid and its uses.
reporting and Control.
 First Aid/ Notifying  Energy and Water
Accidents. Conservation.
 Basic care of plants.
 Fire Safety Measures

 Energy and Water
Conservation
 Waste Disposal as per
Environmental Laws
33
Name : Room Attendant
Code : HOS217
Entry Qualification : Minimum 5th Std. pass or completed HOS107&

16 Years and above
Terminal Competency :Successful candidates would be able to –

1. Service the total Guest room.
2. Distinguish between different furniture, fixtures and floor
surfaces
3. Identification of Guest supplies
4. Take care of all the articles present in the Guest room
Duration : 100 Hours

 Maintaining personal  Different types of rooms in hotel
cleanliness & Hygiene premises
Practices
 Practising Fire Safety
measures
safety norms.
 Good Housekeeping practices  Different types of cleaning agents
at all times. and supplies and their use
 Simple Disaster Management
& preventive measures for
Tsunami, etc.
environmental laws.
 Bed making  Function of each agent
 . Identification of furniture,  Proper care and storage of cleaning
fixtures and floor surfaces Equipments
 Cleaning of different types of  Setting and emptying maid‟s Cart
furniture, fixtures and floor
surfaces
 Cleaning and shampooing of
Carpets  Stock taking
34
 Identification of Guest
supplies and agents
 Waste Disposal and Fire
Safety Measure
 Water and Energy  Energy and Water Conservation.
Conservation
 Individual Guest relationships 
and to fulfill their legitimate
demands
Name : HEAD HOUSEMEN
Code : HOS218
Entry Qualification : Min 5th std pass and completed HOS107 & 16 years and
above
.
Terminal Competency : Successful candidate would be able to-
1. Supervise the work in Public areas i.e. Rest rooms, lobby,
Corridors, poolside.
2. Cleaning of chandeliers.
3. Banquet cleaning.
4. Cleaning of Elevators.
5. Issue soaps, clean, dry towels as per requirement.
6. Cleaning of external glass in Building.
PRACTICAL THEORY
 Maintaining personal cleanliness &  Principles of cleaning followed by
Hygiene Practices H.K. Staff.
 Practicing Fire Safety measures
norms.
 Good Housekeeping practices at all  Floor supervisor functions.
times.
staff/guests/machines in the event of
Earthquakes, Tsunami, etc.
environmental laws.
35
 Pest Control & Measures.  Care of frame, vases & other articles
in the corridors, pantries, lobbies.
 Fire Safety Measures  Different types of Carpets & its
care,
 Disposal of Waste as per  Energy and Water Conservation.
environment Laws
 Energy and Water Conservation
 Caring for machinery and
Equipments
Name : Linen /Uniform Room Supervisor
Sector : HOSPITALITY
Code : HOS324
Entry Qualification : Min 5th STD pass and completed HOS217/218 & 16 years
& above
Terminal Competency : Successful candidates would be able to: -
1) Provide clean Serviceable Uniforms to the staff.
2) Par stock and inventory Control importance.
3) Assist the supervisor by actually issuing Linen and filling
records as necessary.
4) Distinguishing between different types of Linen &
Uniforms.
5) Stain removal.

Course content : - Given below
Practical Competencies Underpinning Knowledge (Theory)
 Maintaining personal cleanliness  Classification of Linen/Uniforms
& Hygiene Practices as per the material
norms.
 Good Housekeeping practices at  Records to maintain while issuing
all times. & receiving Linen/Uniforms.
environmental laws.
 Stain removal.  Principles of stain removal.
36
 Laundry & dry cleaning  Par stock.
procedure-
 Collection
 Sending
 Returning
 Other cleaning Service
 Proper storage  Inventory Control.
 Laundry Operation.
 Energy and Water Conservation.
Name : Public Area Supervisor
Code : HOS323
Entry Qualification : minimum 5th STD pass & completed HOS217/218 & 16
years and above
Terminal competency : Successful candidates would be able to:-

1) Maintain cleanliness and attractiveness of the Guest floors
and Public areas
2) Function as a night supervisor in case of emergency.
3) Supervise the lower staff.
4) Prepare reports.
Duration : 120hrs
Course content : Given below

 Maintaining personal cleanliness  General principles of cleaning.
& Hygiene Practices
norms.
 Good Housekeeping practices at  Understand the purpose frequency
all times. of cleaning.
 Simple Disaster Management &  Identify the areas included in
preventive measures for maintaining the Guest rooms &
staff/guests/machines in the event Public areas.
of Earthquakes, Tsunami, etc.  Identify the right cleaning agent
 Practice waste disposal as per for the task to be performed &
environmental laws. know the dilution rate.
 Maintenance of furniture‟s in  lost and found procedures and
37
Public areas Safety of property
 Knowledge and care about  duty roaster management
Equipments
 Personality and communication  motivation and team leader Skills
Skills
 Energy and Water Conservation
38
Name : Reservation Asst. and Telephone Asst.
Code : HOS219
Entry Qualification : Min 10th STD pass or English as Language & 17 years
and above
.
Terminal competency : Successful candidates would be able to handle Reservation,
amendments and cancellations. Do Reservation charts, room
allocation. Maintain Guest history Cards handle incoming and
outgoing calls on the EPABX. Handle in house calls. Transfer
calls. Maintain various register used in telephone exchange.
Duration : 80 Hours

 Maintaining personal cleanliness  Reservation: modes of
& Hygiene Practices Reservation requests, sources of
 Carry out basic First Aid Reservations.
norms.
 Good Housekeeping practices at  Types of rooms
all times.  Energy and Water Conservation.
 Simple Disaster Management &  Ethiques of telephonic
preventive measures for conversation.
environmental laws.
 Do Reservation charts and room  Types of plan and room rates.
allocation.
 Maintain Guest history Cards.  Group Reservation.
 Handling incoming and outgoing  Forecasting room Reservation.
calls on the EPABX
 Handles in house calls.  Qualities of a good telephone
operator.
 Transfers calls.  Co-ordination with other
departments.
 Maintain various registers in use  Phonetic alphabets.
in the telephone exchange.
 Knowledge about national and  Methods of payments, use of
39
international telephone codes credit Cards and deduction of
 Knowledge about important frauds in credit Cards
phone numbers about fire, police,
doctors etc.
 Fax, computer and e-ticketing  Conversion of currencies
Knowledge and simple computer  Local Laws, Passport and Visa
skills(MS-Word) details
 Knowledge of local Tourist places
Name : Reception Asst. and information Asst.
40
Code : HOS220
Entry Qualification : Min 10th STD pass or English as Language & 17 years and
above
Terminal Competency : Successful candidates would be able to maintain arrival and

departure register. Greet and welcome Guest on arrival.
Fill the registration Card, calculate room position. Give
information to the Guest about the hotel and any other
information the Guest wants. Take messages for Guest.
Handle Guest enquires and complaints.
Duration : 80 Hours.
 Maintaining personal cleanliness  Job description of a receptionist.

& Hygiene Practices
norms.
 Good Housekeeping practices at  Department the receptionist co-
all times. ordinates with.
environmental laws.
 Fill registration Card.  Front office introduction.
 Energy and Water Conservation.
 Calculate room position.  Qualities of Front office staff.
 Give information to the Guest.  Front office organizational
hierarchy.
 Take down messages for the  Information:
Guest. 1. Maintain alphabetical index.
 Handle Guest enquiries and 2 .Receive messages.
complaints. 3. Control Guest room key
 Knowledge local laws and 4. Awareness about simple language
practices translations.
 Handling high profile guests like
head of the States and Countries.
41
Name : Bellboy
Code : HOS105
Entry Qualification : Min 8th STD pass. & 16 years and above
42
.
Terminal competency : Successful candidates would be able to handle Guest luggage
on arrival and departure, explain various Controls in the room
to the Guest. Check the Guest room on departure, page Guest.
Shift Guest luggage. Process the discrepancy report. Handle
left luggage. Handle new postage and paper.
Duration : 50 Hours

 Maintaining personal cleanliness  Guest arrival procedure.
& Hygiene Practices  Guest departure procedure.
norms.
 Good Housekeeping practices at
all times.
environmental laws.
 Pest control measures
 . 
 Knowledge about bell desk  Basic Front office terminology.
Equipments and familiarization of  Energy and Water Conservation.
their handling in the Front office.
 Page Guest shifting Guest  Lobby hierarchy.
baggage.
 Handles left luggage.
 Processing housekeeping  Scanty baggage procedure.
discrepancy.
 Handling postage and daily  Job description of a Bellboy.
newspapers.
43
44
Name : Assistant Steward/ Waiter/Barmen
Code : HOS106
Entry Qualification : Min 8th STD pass or English as Language & 18 years and
above
Terminal Competency : Successful candidates would be able to do the:

1. Basic Service in Restaurant or Bar.
2. Mise-en-place and Mise-en-scene of
Restaurant or Bar
3. Stocking of Hard/Soft Beverages.
4. Clearing of Table
5. Maintain the Restaurant/Bar
Duration : 120 Hours.

 Maintaining personal  Practice good personal
cleanliness & Hygiene Hygiene & maintain good
Practices grooming standards
 Practicing Fire Safety
measures
safety norms.
 Good Housekeeping practices  Knowledge about equipment
at all times. used in Bar and Restaurant
 Simple Disaster Management
& preventive measures for
Tsunami, etc.
environmental laws.
 Napkin folding/how to lay  The Restaurant
Table cloth/carrying Cutlery
 Changing & laying of Table  Laying of Cover
cloth
45
 Handling, upkeep and  Waiting at the Table
polishing of silver, Cutlery
and crockery
 How to use Service cloth,  Types of Menu
carrying of plates, clearing of
plates & Cutlery
 Miser-en-scene & Place-en-  11 courses of Menu
place
 A-la-Carte Cover and Service  Alcoholic & Non-alcoholic
of different type of Food like Beverages
Chinese etc.
 Table-de-hote Cover
 Breakfast Covers
 Basic of Cocktails and Mock  Basic idea of banquet and
tails buffets.
 Service of alcoholic & Non-
alcoholic drinks.
 Attitude and Behavior  Types of Services
 Personality appearance,  Energy and Water
communication skill and Conservation.
customer dealing, Guest
complaint handling
 Disposal of Waste material
46
Name : Steward/Waiter
Code : HOS221
Entry Qualification : Min 8th STD pass with little knowledge of English.
&Completed HOS106
Age : 17 yrs & above
.
Terminal Competency: Successful candidates would be able to:
1. Work as a Steward. /Waiter
2. Welcome Guest
3. Take Reservation for Restaurant
4. Escort Guest to their respective Table.
5. Present Menu Cards
6. Take order and to do the Service of Food and Beverage


 Maintaining personal cleanliness &  Knowledge about various types of
Hygiene Practices Equipments used in the Restaurants and
 Carry out basic First Aid Bars. Apprising and drawing of Cutlery,
treatment/notifying accident. Glassware, Linen, Hygiene handling of the
 Practicing Fire Safety measures same
norms.
 Good Housekeeping practices at all  General idea about the functioning of
times. Pantry/ still room/side Board in the
 Simple Disaster Management & Hotel/Restaurant. The Restaurant
preventive measures for  The Menu – types of Menu, course of
staff/guests/machines in the event of Menu, Uses of Menu Card.
environmental laws.
 Knowledge about the type of Cutlery  Rules for laying a Table / Rules for Waiting
& Crockery/glassware to be used at the Table/Dos and Don‟ts for a Waiter.
with what type of Dish.
 How to use the Tray, Tray carrying  Common Sauces and their Basic
position, how to lay the Tray for Ingredients.
breakfast
 Arrangement and preparation of Side  Salads with recommended Dressings
Board & Service Table
 How to place order to the Kitchen  Food & Their Accompaniments.
and Bar
 Arrangement of silver according to  Method of Cooking Food. (Basic)
the Menu on the table
47
 Service of Breakfast/Lunch, Dinner,  Breakfast
Buffet Service
 Service of Wines & Alcoholic  Energy and Water Conservation.
Beverages, Knowledge of glasses
 Basic Cocktails & Mock tails  Buffet and banquets.
o Closing the Restaurant-soiled  Service of breakfast/ Lunch, Dinner, Buffet
Linen removal/preparation of Service.
Restaurant for next Service
period, preparation of
checklist.
 Flambé Dishes (preparation)  Types of Non-alcoholic Beverages & their
Service.
 A –la- carte Cover and types of  Spirits & liqueurs –Gin/Brandy/Rum &
Services Beer
 (Draught/Bottled beer)
 Table – de hotel Cover and breakfast  Guerdon Service
Cover
48
Name : Bar Tender
Code : HOS222
Entry qualification : 8th Std. pass & 17 years and above

&Completed HOS106
Terminal competency : Successful candidates would be able to:
1. Work as a Bar Tender
2. Prepare Cocktail and Mock tail
3. Serve wine, beer and spirits at right temperature
4. Serve Non-alcoholic Beverage
5. Take Beverage order
6. Do Bar Inventory
Duration : 120 hours and then in steps of 30 hours

 Maintaining personal cleanliness &
Hygiene Practices
 Beer-Production-Brand Names
 Occupational hazards and safety norms.
 Good Housekeeping practices at all  Whisky-Production-Brand Names
times.
staff/guests/machines in the event of
environmental laws.
 Garnishes for Cocktail.  Brandy-Production-Brand Names
 Order taking Service & Cocktail of  Gin-Production-Brand Names
whisky.
 Order taking Service & Cocktail of  Rum-Production-Brand Names
Brandy.
 Order taking Service & Cocktail of Gin.  Vodka-Production-Brand Names
 Order taking Service & Cocktail of
 Tequila-Production-Brand Names
Rum.
 Order taking Service & Cocktail of
Vodka.  Storage of Beverages
 Order taking Service & Cocktail of  Accompaniments and snacks
Tequila.
49
 Service of spirits and beers  Energy and Water Conservation.
 Computerized inventory and billing
procedures
MODULE – HOSPITALITY ASSISTANT
50
Name : Hospitality Assistant
Code : HOS101
Entry Qualification : 8th Standard pass
Age : 16 yrs & above
Terminal Competency : After completing the course the

person would be able to assist in basic
Hospitality Services in various departments
of Hotels.
Duration : 180 hrs (i.e. 6 hours for 30 working

Days)
Practical Competencies – 60 Hrs Underpinning Knowledge(Theory)

– 120 Hrs
 Maintaining personal cleanliness  Introduction to Hotel Industry
& Hygiene Practices
 Types of Hotels
treatment/notifying accident.  Importance of grooming
 Hygiene in Hotels
norms.  Inter personal Skills in
 Good Housekeeping practices at
Hospitality
all times.
 Simple Disaster Management &  Customer relations
 Departments in Hotels
of Earthquakes, Tsunami, etc.  Food & Beverages Department
environmental laws.  Coordination among all
departments
 Pest control measures
 Organizational hierarchy
 Field Survey
 Attributes of F & B Services
 Work Exposure
 Restaurant equipment
 Visit to Hotels
 Preparation of Services
 Demonstration of Table layouts
 Handling Tasks
 Exposure to Restaurants
 Banquets
 Acquaintance with Restaurant
equipment  Types of Services
 1Room Service /room staff
 Acquaintance with crockery/ organization
Cutlery
51
 Control system
 Demonstration of Table layout
 Production
 Familiarization with Beverages
 Front office Reservations
and alcohols
 Types of Room
 Observation duties/dress code  Check in/out)

of Kitchen staff  House keeping Department
 Observation of duties of Front  Energy and Water Conservation.

office execution.
 Room keeping
 Hygiene requirements
Notes
1. In order that students get maximum exposure to functioning of Hotels, at least

three or four reputed Restaurants /Hotels should be enlisted for Practical support.
2. One entire set of Front office equipment; crockery, Cutlery and Linen should
be available for demonstration.
3. Empty Beverage containers could be kept for display.
1. Name : Household Assistant ((HOSGeneral)
2. Sector : Hospitality
52
3. Code : HOS102
4. Entry Qualification : 8th Standard & 14 yrs. and above
5. Terminal competency : After completing of the course the trained person

will be able to perform general duties of a household
staff such as:
1. Operate and upkeep domestic appliance.
2. Dusting, sweeping, mopping, cleaning and
scrubbing
3. Use and upkeep crockery, linen, cutlery, glass
ware.
4. Tray, trolley and table layouts for tea,
breakfast, lunch, dinner, party and beverages.
5. Serve food and beverages
6. Baby care –bathing, dressing, feeding of
proper food, hygiene care.
6. Duration : 150 hours

7. Contents : Given below

1. Familiarization with a modern house including 1 Basic Etiquettes, manners and
kitchen, domestic appliances and gadgets. communication skills
2. Demonstrate and make trainees practice on social Awareness of their role in the
skills, personal and job hygiene standards and household and introduction to layout
courtesies required during employment. and set up modern houses and
3. Practice of making and answering telephone calls. facilities for contemporary homes.
4. Practice on Operation and upkeep of electrical and 2 Appraisal of electrical, mechanical

electronic home appliances ,i.e., gas operated kitchen gadgets, their
names, uses, up-keep, care and
 Vacuum Cleaner maintenance.
 Washing Machines
 Motor Pumps
 Air Conditioners
 Geyser .
 Electrical iron
 Steam press 3 Knowledge of commodities-their
5. Identify, use handling and upkeep of Room and classification, uses, do‟s and dont‟s
bathroom linen. for storage and their uses
4 Knowledge of various surfaces -
marble, granite, wood, metal and
6. Practice on dusting, sweeping, mopping and others-daily cleaning, periodic
scrubbing etc, cleaning of various metals. cleaning and spring cleaning
A systematic way to clean various
surfaces-daily, periodic and
spring-cleaning. 5 Sanitation needs with reference to
pests and their control and exhaust
systems.
53
7. Practice of Room and Bed making 6 Appraisal of food and beverage
service equipment-furniture, crockery,
cutlery, glass-ware, linen and
miscellany with their names and uses
8. Identification, use handling and upkeep of crockery, 7 Cleaning care and upkeep of various
F&B Linen, Cutlery, Glassware and Miscellaneous food-beverage service ware
ware. Basics of sequence of menu { not
9. Demonstrate and practice cleaning methods for more than 4 courses appetizer, so up,
different types of crockery, cutlery, glassware and main course and desserts
other table classification of beverages[ alcoholic
10. Practice of different Tray, Trolley and Table and non-alcoholic]
layouts for Tea, Breakfast, Lunch, Dinner and
partly and beverage. 8 Basics of table, bar and tray set ups
ready for service and clearance after
service
11. Service of Food and Beverage items 9 Classification of beverages
( Alcoholic and non alcoholic)
12. Demonstrate and practice how to set up side

station/side boards and bar counters ready.
13. Demonstrate and practice systematic ways of

clearance of tables and trays after service is over.
14. Baby care –bathing, dressing, feeding of proper
food, hygiene care.
15. Simple Flower Arrangements.
16. Handling and disposal of waste.
17. Practice of First Aid Techniques
18. Use of Fire Fighting equipments.
LIST OF TOOLS AND EQUIPMENTS FOR BATCH OF 20 TRAINEES:
Containers: -
1. Chaufer maid‟s trolley 2 Nos.
2. Dust Pans 10 Nos.
3. Buckets/tubs 20 Nos.
54
4. Mugs 20 Nos.
5. Dustbins 2 Nos.
6. Mop buckets 2 Nos.
7. Spray cans for glass cleaning 20 Nos.
8. Containers for storing materials and equipments (cup board with 10 selves) 2 Nos.
Brooms and Brushes: -

1. Soft brooms/hard brooms 5 Nos.
2. Carpet brushes-shampooing and dusting 5 Nos.
3. Upholstery brush 5 Nos.
4. Scrubbing brush (floors) 5 Nos.
5. Shoe polishing brush 2 Nos.
6. W.C. brush 2 Nos.
7. Wall Brush 2 Nos.
8. Long handle fringe mops 5 Nos.
9. Long handle mops dry 5 Nos.
10. Long handle mops dusting brush 5 Nos.
11. Long handle mops scrubbing brush 5 Nos.
12. Bottle brushes 5 Nos.
13. Cloths scrubbing brush 5 Nos.
14. Sponges 5 Nos.
15. Steel wool 5 Nos.
16. Nylon scrubbers (soft) 5 Nos.
17. Cotton pads 20 Nos.
18. Blotting paper 20 Nos.
Cleaning and Polishing Cloths:-

1. Duster - 50 cm x 50 cm. 20 Nos.
2. Hand mops - 50 cm x 50 cm 20 Nos.
3. Yellow polishing cloths 20 Nos.
4. Glass cloths 5 Nos.
5. Magnetic glass 5 Nos.
Mechanical equipments:-
1. Vacuum cleaner (small and large) domestic only 1 No. each
2. Floor scrubber/polisher 5 Nos.
3. Carpet shampooing machine 1 No.
4. Ordinary step ladders of different heights 2 Nos.
5. Washing machine domestic 1 No.
6. Iron/electric iron 2 Nos.
7. Exhaust fan 2 Nos.
8. Sinks for washers 5 Nos.
9. Metal stand for drying cloths 5 Nos.
10. Water filter and purifier 2 Nos. each
11. Geyser 1 No.
12. Refrigerator (domestic) 1 No.
13. Electrical accessories (i.e. fan, light etc.) 2 Nos. each
Cleaning materials:-
1. Detergent
2. Deodorants
3. Anti-septic
4. Disinfectants
5. Room fresheners
6. Carpet shampooing lotions
7. Common stain removal agents
55
8. Polishing agents.
56
MODULE
1.Name : Household Assistant (Kitchen and Service)
2.Sector : Hospitality
3. Code : HOS103
4. Entry Qualification : Min. 8th Std. & 14 yrs. And above
5.Terminal competency : After completing of the course the trained
person will be able to perform general duties of a
household staff such as:
1. Operate and upkeep kitchen gadgets.
2. Dusting, sweeping, mopping, cleaning and
scrubbing
3. Use and upkeep crockery, linen, cutlery, glass
ware.
4. Chopping, slicing, grinding of commodities
(including meat and vegetables)
5. Tray, trolley and table layouts for tea,
breakfast, lunch, dinner, party and beverages.
6. Serve food and beverages
6. Duration : 150 hours

7. Contents : Given below
1. Related Basic Etiquettes, manners

1. Familiarization with a modern house including
and communication skills
kitchen, domestic appliances and gadgets.
Awareness of their role for food and
beverage section of the household and
introduction to layout and set up a
modern kitchen and dining facilities
for contemporary homes
2. Appraisal of electrical, mechanical
gas operated kitchen gadgets, their
names, uses, up-keep, care and
maintenance
2. Practice on Operation and upkeep of electrical and
electronic kitchen gadgets, i.e., 3. Appraisal of kitchen miscellany-
 Vacuum Cleaner pots and pans, knives and
cookware for a modern home-their
 Motor Pumps
uses, care, upkeep and
 Air Conditioners
maintenance.
 Geyser
 Microwave 4. Knowledge of various kitchen
 Hotplate surfaces-marble, granite, wood,
 Cooking range metal and others-daily cleaning,
 Oven periodic cleaning and spring
 Dish washer (manual machine) cleaning
3. Practice on dusting, sweeping, mopping and
scrubbing etc, cleaning of various metals. 5. Knowledge of commodities-their
classification, uses, do‟s and
don‟t‟s for storage and their uses
57
4. Identification, use handling and upkeep of
6. Kitchen hygiene, sanitation needs
crockery, F&B Linen, Cutlery, Glassware and
with reference to pests and their
Miscellaneous ware.
control, garbage disposal and
exhaust systems
7. Awareness of various cooking
5. Familiarization with various commodities used in methods in home style
kitchen and their uses contemporary living standards
8. Pre-preparation of foods-ready for

cooking.
9. Appraisal of food and beverage

6. Practice of chopping, slicing, grinding of service equipment-furniture,
commodities (including meat and vegetables). crokery, cutlery, glass-ware, linen
and miscellany with their names
and uses
7. Refrigerating and storage of food and beverages- 10. Cleaning care and upkeep of
demonstrate and show what needs to be kept various food-beverage service
where and how during storage. ware
8. Demonstrate and practice cleaning methods for 11. Basics of table, bar and tray set
different types of crockery, cutlery, glassware and ups ready for service and
other table ware. clearance after service
12. Basics of sequence of menu ( no
9. A systematic way to clean various surfaces-daily, more than 4 courses appetizer,
periodic and spring cleaning. soup, main course and desserts)
13. Classification of beverages

[Alcoholic and non-alcoholic]
10. Practice of different Tray, Trolley and Table courtesies theory inputs in local
layouts for Tea, Breakfast, Lunch, Dinner and language.
partly and beverage.
11. Service of Food and Beverage items
12. Demonstrate and practice how to set up side

station/side boards and bar counters ready.
13. Demonstrate and practice systematic ways of

clearance of tables and trays after service is over.
14. Demonstrate and make trainees practice on social
skills, personal and hob hygiene standards and
courtesies required during employment.
15. Handling and disposal of waste.
16. Practice of making and answering telephone calls
17. Practice of First Aid Techniques
18. Use of Fire Fighting equipments.
58
59
Containers: -
1. Chamfer maid‟s trolley 2 Nos.
4. Mugs 20 Nos.
5. Dustbins 2 Nos.

13. Sponges 5 Nos.
6 .Metal stand for drying cloths 5 Nos.
8. Geyser 1 No.
9. Electric oven/gas oven/Micro oven 1 No.
1. Detergent
2. Deodorants
3. Anti-septic
4. Disinfectants
60
List of Members of the trade committee :
1. Shri Ashok Kumar, DDG, DGET, New Delhi -

Chairman
2. Shri Kuldip Singh, Gen. Manager, ITDC - Member
3. Principal, Instt. of Hotel Management, Pusa - Member
4. Principal, Instt. of Hotel Management, Lajpat Nagar - Member
5. Shri Harbaksh Singh, Ex. Lecture, Intt. Of hotel Management - Member
6. Shri. S. P. Singh, Central Board of Technical Edu., Delhi - Member
7. Shri Suresh Jacob, Project Manager, KITCO Ltd., Kerala - Member
8. Ohrie‟s ( Chain of 20 restaurants/hotels ) Member
9. ITC Kakatiya Sheraton Member
10. Country Club Memebr
11. BMJ Group ( Group of 5 premier restaurants at City Centre ) Member
12. Shri. Dinesh Nijhawan, Joint Director of Training, Dget - Member
13. Shri. Ashawni Aggarwal, Dy. Director of Training , DGET - Member
14. Shri Y. R. Verma, Assistant Director of Training, DGET - Member
Executive Chef The Grand Hotels, Barakhamba

1. Sh. Sushil Chug
(Corporate) Avenue, Cannaught Place, New Delhi
Depty Apprenticeship BTC, Pusa, New Delhi
2. Sh. Ajay Vashist
Advisor
BTC, Pusa, New Delhi
3. Sh. Sandip Chowdhry Chef Instructor
Officer Airport Centaur Hotel, IGI Airport, New
4. Sh. Santosh Mastagar
Operations(Front Office) Delhi
Ambassadors Sky Chef, IGI
5. Sh. P.K. Bhatnagar Executive Sous Chef
Airport, New Delhi
The Grand Hotels, Barakhamba
6. Sh. Sanjeev Bhatnagar HR Manager
Avenue, Cannaught Place, New Delhi
Sh. V. Ranga Rao Hotel Crown Plaza, New Friends
7. HRD Manager
Colony, New Delhi
BTC, Pusa, New Delhi
8. Sh. B.L. Wadhwa CI(F&B Service)
Institute of Hotel Management
9. Sh. B.L. Tuli Senior Lecturer
Pusa, New Delhi.
Ashoka Hotel, Chanakya Puri, New
10. Sh. C.K. Rao Maitre-De-Hotel
Delhi
This MES Scheme is vetted for from the following committee members:
61
Containers: -
1. Chamfer maid‟s trolley 2 Nos.
4. Mugs 20 Nos.
5. Dustbins 2 Nos.

13. Sponges 5 Nos.
6 .Metal stand for drying cloths 5 Nos.
8. Geyser 1 No.
9. Electric oven/gas oven/Micro oven 1 No.
1. Detergent
2. Deodorants
3. Anti-septic
4. Disinfectants
62
List of Members of the trade committee :
15. Shri Ashok Kumar, DDG, DGET, New Delhi -

Chairman
16. Shri Kuldip Singh, Gen. Manager, ITDC - Member
17. Principal, Instt. of Hotel Management, Pusa - Member
18. Principal, Instt. of Hotel Management, Lajpat Nagar - Member
19. Shri Harbaksh Singh, Ex. Lecture, Intt. Of hotel Management - Member
20. Shri. S. P. Singh, Central Board of Technical Edu., Delhi - Member
21. Shri Suresh Jacob, Project Manager, KITCO Ltd., Kerala - Member
22. Ohrie‟s ( Chain of 20 restaurants/hotels ) Member
23. ITC Kakatiya Sheraton Member
24. Country Club Memebr
25. BMJ Group ( Group of 5 premier restaurants at City Centre ) Member
26. Shri. Dinesh Nijhawan, Joint Director of Training, Dget - Member
27. Shri. Ashawni Aggarwal, Dy. Director of Training , DGET - Member
28. Shri Y. R. Verma, Assistant Director of Training, DGET - Member
63
Competency based Modular Employable Skills (MES)
Course Curricula
MODULE
Name: Level 1 Household Help Cleaning
Sector: : Hospitality
Code: : HOS 126
Entry Requirement: Basic reading and writing local language and 14 years of age
Terminal Competencies: To achieve a qualification at this level the trained person must demonstrate
competency in the following:
Basic Common Competencies

1. Read basic information and calculations during routine
household tasks
2. Communicate clearly to complete household tasks
3. Maintain personal health and safety
4. Maintain health and safety in the household worker
environment
5. Maintain the security of the household
6. Safely operate basic household equipment
7. Responsibly dispose household waste
Specific Competencies
8. Clean household and equipment
9. Clean and maintain kitchen
Pathway: At the completion of the Level 1 Household help General qualification there is no pathway to
higher level qualifications to access higher level household work qualifications. The student
must complete the following terminal competencies to be able to enter a Level 2 qualification in
the household worker sector:
1. Maintain and launder clothes and household linen

2. Clean washroom
3. Assist in the organisation and basic pre-preparation of food
4. Safely and correctly store household provisions
Duration; : 60 hours
Contents: : Given below

Knowledge in this area is of an introductory
nature with minimal analysis.
1. Read basic information and calculations
Knowledge of different symbols and what they
during routine household tasks
represent
2. Communicate clearly to complete household Different communication styles
tasks Work ethics and ethical behaviour
Understanding of the uses for various first aid items
Knowledge of who to contact in different
4. Maintain health and safety in the household emergency situations
worker environment Understanding the need for routine medical check
ups
64
5. Maintain the security of the household Understand how to protect self and others from HIV
and Hepatitis
Understanding of the legal rights of Household
7. Clean household and equipment helpers
Knowledge of the effects of drugs and alcohol
Knowledge of self defence and avoiding dangerous
9. Maintain and launder clothes and household situations
linen Storage of dangerous items
Security procedures for household and dealing with
10. Safely and correctly store household strangers
provisions Safe use of chemicals, cleaning agents, and
11. Responsibly dispose household waste pesticides
Hygiene, health and safety regulations, and
12. Clean washroom environmental considerations
Fire fighting information
Pest control – different pests and their methods of
control
Water/Energy conservation
Basic knowledge of operation of household cleaning
equipment
Basic knowledge of household cleaning chemicals
Knowledge of method of segregating the waste and
maintaining them separately for disposal
Police Identification processes
Knowledge of safe household chemical
combinations and use
Knowledge of health and safety issues regarding
working in a household setting
Food safety – safe food handling and storage
Basic literacy
Basic maths, including weights and measures
Knowledge of emergency procedures for different
situations
Knowledge of etiquette styles for different
situations
Knowledge of and basic skills in active listening
and assertiveness
Knowledge of personal health and hygiene
requirements
Knowledge of safe food handling
Basic knowledge of infection / contamination
control
Knowledge of safe lifting and manual handling
practices
Knowledge of emergency contact numbers and
emergency procedures Knowledge of methods to
secure and maintain household security
Knowledge of the importance of privacy of
information
Basic knowledge of different security systems
Knowledge of the importance of scheduling
activities
Knowledge of environmental issues surrounding the
disposal of household waste
Knowledge of the safe use of chemicals in a food
preparation area
Safe chemical handling and storage
Knowledge of what can and cannot be recycled
Safe pest control methods
65
Assessment
To achieve the terminal competencies the competency based assessment must be
demonstrated against the performance criteria detailed in each terminal competency.
Resources
Some of the following cookery equipment will be required:
 electric, gas or induction ranges

 ovens, including combi ovens
 microwaves
 grills and griddles
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 tilting frypan, brat pan
 steamers.
Some of the following household equipment will be required:

 Refrigerator
 Washing machine
 Mixers and grinders
 Television
 Vacuum cleaner
 Microwave
 Over/grill
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
 Immersion rods and geysers
 Miniature Circuit Breakers (MCBs)
 Fire extinguishers
Trainer Manual and Assessor Manual.
66
Terminal Competency Title: Read basic information and calculations during
routine household tasks
Unit Coverage: Hospitality Sector
Element Performance Criteria

1. Use household
1.1. Utilise the correct quantities of kitchen, bathroom and general cleaning
products
products according to basic product information
1.2. Mix household chemicals safely according to manufacturer information
1.3. Use household products according to manufacturers recommendations
1.4. Apply toiletries according to basic product inform
2. Arrange and
2.1. Identify and correctly store harmful products according to product
store household
instructions
products
2.2. Store perishable items according to the manufacturers recommendations
2.3. Check ongoing viability of household products according to
manufacturers recommendations
3. Shop for
3.1. Identify the required amounts of household items in weight and/ or other
household
measurers
provisions
3.2. Calculate expected price based on price per kilo, or other nominated
measure
3.3. Purchase household products according to itemised shopping list
3.4. Settle bills and confirm correct change is received
4. Determine
4.1. Identify the weekly provision requirements for the household
household
provisions 4.2. Determine monthly household requirements against household budget
4.3. Calculate amounts of additional provisions required for special occasions
Essential Knowledge to perform a sequence of routine tasks given clear direction
The use of colours / symbols to indicate danger and/ or safety issues

Knowledge of rupee / paisa – denomination and counting
Knowledge of weights when purchasing food
Knowledge of safe household chemical combinations and use
Knowledge of health and safety issues regarding working in a household setting
Basic literacy
Terminal Competency Title: Communicate clearly to complete household tasks
67
Unit Coverage: Hospitality

1. Demonstrate social and Follow the communication styles of the household employer
work etiquette
Receive guests according to the expectation of the householder
employer
Greet and farewell people in a manner that reflects their role and
working relationship with the household
Communicate requests, clarifications and questions in a clear and
respectful manner
2. Deal effectively with Communicate with strangers according to employer instructions

strangers
Provide only information approved by employer
Ensure strangers leave the premises as requested, without putting self
at risk
3. Make and answer Correct operation of phone is used all times

phone calls
Telephone is answered and ended in a courteous and professional
manner with greetings and farewells determined by the household
employer
Speech is clear and active listening skills are used to elicit
information
Information is clarified and recorded correctly as necessary
Seek clarification and instructions from employer via the telephone
Contact correct authorities during an emergency and provide the
required information
4. Confirm and clarify Seek to clarify instructions and expectations by asking open
instructions questions and using active listening techniques
Confirm the expectations of outcomes for different tasks and when
the task needs to be completed
Clarify any unresolved areas related to the work to be completed

Cultural understanding related to the different types of household communication styles
Dos and donts of dealing with strangers
Numbers of emergency services and important phone numbers and what information
should be given
Police registration of work
Knowledge of emergency procedures for different situations
Knowledge of etiquette styles for different situations
Basic literacy
Knowledge of and basic skills in active listening and assertiveness
Terminal Competency Title: Maintain personal health and safety
68
1. Look after personal
1.1. Wash hand before and after preparing meals / serving food / handling
hygiene and health
babies / handling patients
1.2. Wear neat / clean clothing suitable for different situations i.e. when
cooking and near fire
1.3. Maintain hygienic personal grooming habits
1.4. Avoid situations leading to personal ill health as well as the spread of
germs to others
2. Maintain personal
2.1. Lift heavy objects in a manner that protects back and neck from
safety
injury
2.2. Ensure good ventilation when using household chemicals and
products
2.3. Identify and handle unwanted advances in a manner that does not
cause the situation to escalate
2.4. Ensure personal protection against HIV, hepatitis and other diseases
when dealing with bodily fluids
2.5. Ensure that personal safety is not compromised by being alone risky
environments
3. Safely use
3.1. Correctly handle, clean and store sharp objects to ensure personal
household
safety and the safety of others
appliances
3.2. Operate electrical items according to manufacturers safety/ operating
instructions in a manner that maintains personal safety and the safety
of others
3.3. Report to employer any faulty household appliances
3.4. Monitor gas appliances for leaks and ensure good ventilation
Understand the importance of routine medical checks

Knowledge of remedial action in case of accident (e.g. cuts, burns, gas)
Knowledge of personal employment legal rights
Basic knowledge of electrical safety
Basic knowledge of the effects of alcohol/ drugs
Information on informing police and support services in case of assault
Protecting against HIV
Knowledge of personal health and hygiene requirements
Basic knowledge of health and safety issues in a household setting
Basic knowledge of infection / contamination control
Knowledge of safe lifting and manual handling practices
Assertiveness techniques
Terminal Competency Title: Maintain health and safety in the household worker
environment

69
2. Prepare to work 1.1. Check, organise and prepare all equipment to ensure it is in a safe
safely working condition prior to use
1.2. Identify any hazards in the household work area, and take action to
control risk, or report it to householder
1.3. Incorporate safe work practices into all household duties
2. Display safe work 1.4. Use all equipment for the purposes it was designed for
behaviours
1.5. Avoid standing on unstable platforms when climbing to a higher
level
products
1.7. Ensure that equipment and electrical cords do not cause a risk to
householders
2. Maintain household Beware of, avoid and warn others of wet and slippery surfaces
safety
Sort out waste and dispose garbage according to hygiene, health and safety
regulations, and environmental considerations
Ensure that fires are able to be put out quickly and that no flammable items are
kept near fires
Report any faulty electrical wiring to employer for action
Understand safe use of chemicals, cleaning agents, and pesticides

Use of household fire-fighting equipment
Pest control
The difference between hazard and risk
Nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting
heavy objects, work postures, underfoot hazards and moving parts of equipment
Basic literacy
70
Terminal Competency Title: Maintain the security of the household

1. Monitor 1.1 Greet strangers and officials in a professional manner while ensuring security of
access to doorway
household
2.1 Verify the credentials of the person wanting to access the household
3.1 Avoid disclosure of sensitive household facts (e.g. number of residents, daily
routine including time of departure from and arrive to house etc., type of goods
etc., used in the house)
4.1 Ensure strangers leave the premises as requested, without putting self at risk
2. Secure 5.1 Ensure that all windows and doors are properly closed/locked at end of working
premises hours
6.1 Ensure that doors are locked or observable during work hours
7.1 House hold items are not displayed to the general public
8.1 Avoid discussions about valuable household items with people outside the
household
9.1 Avoid giving people information about household security practices to people
outside the household
10.1 Set secure alarms when required, if available
Familiarity with different types of locks and latches in use in the household
Basic knowledge of modern electrical warning systems
Knowledge of emergency contact numbers and emergency procedures Knowledge of
methods to secure and maintain household security
Knowledge of the importance of privacy of information
71
Terminal Competency Title: Safely operate basic household equipment

1. Prepare 2. Check and confirm equipment is ready and safe to operate
equipment
3. Follow manufacturer‟s instructions to start and operate equipment to
complete household duties
4. All parts are checked for faults and damage and any faults or damage are
reported to employer
5. Use equipment 6. Operate all house hold equip in the manner the equipment was originally
design for
7. Use correct consumables with the household equipment
8. Ensure personal and household safety while operating equipment
9. Turn off equipment in a way that does not cause damage to the equipment
or to household members
10. Store equipment is a manner that protects it from damage
Operating principles of household equipment used

Typical household equipment problems and related causes
Cleaning requirements and procedures for household equipment
Basic literacy
72
Terminal Competency Title: Clean household and equipment

1. Undertake household Organise and prepare cleaning equipment and supplies according to the
cleaning activities type of cleaning to be undertaken
Check that all equipment is in safe working condition prior to use
Confirm best schedule for cleaning rooms depending on household need
Select and apply correct cleaning agents or chemicals for specific areas,
in accordance with manufacturer's recommendations and safety procedures
2. Clean and clear Clean rooms in the correct order and with minimum disruption to
rooms household members
Clean all surfaces using the correct cleaning chemical for each surface
Clean and check all furniture, fixtures and fittings and determine if any
repair or maintenance work is required
Notify supervisor or employer of the required repair or maintenance
work, or complete work if repair and maintenance is within job role
3. Clean floors The correct amount of cleaning fluid is used according to product
instructions
Ensure the area to be cleaned is not used during the time allocated for
cleaning
Ensure the safety of household members and staff while the area is
drying
Carpets are cleaned using the correct cleaning equipment and producer
recommended care instructions
4. Make up beds Strip beds and mattresses and check pillows and linen for stains and
damage
Strip beds and mattresses and check pillows and linen for stains and
damage
Replace bed linen in accordance with household requirements
5. Clean and store Clean equipment after use in accordance with manufacturer's
cleaning equipment instructions
Identify faults and report them to employer
Store equipment in the designated area and in a condition ready for re-
use
Store chemicals in accordance with health and safety requirements
Dispose of garbage and used chemicals in accordance with hygiene,
safety and environmental legislation requirements

73
Correct cleaning chemicals, equipment and procedures for cleaning various surfaces and
materials
Safe work practices relating to use of cleaning chemicals and equipment, bending and
manual handling
Knowledge of safe household chemical combinations, use and storage
Basic literacy
Knowledge of the importance of scheduling activities
Knowledge of contamination control
Knowledge of environmental issues surrounding the disposal of household waste
74
Terminal Competency Title: Clean and maintain kitchen
Elements Performance Criteria
Select and use chemicals correctly for cleaning and/or sanitising kitchen
Clean, sanitise and equipment and utensils
store kitchen Clean and/or sanitise equipment and/or utensils according to producer‟s
equipment instructions
Store or stack cleaned equipment and utensils safely and in the
designated place
Use cleaning equipment safely and according to manufacturer's
instructions
Assemble and disassemble cleaning equipment in a safe manner
Store cleaning equipment safely and correctly in the designated position
and area
Food Handling 2.1. Safely and correctly store household provisions

and Storage
Follow daily, weekly, monthly cleaning schedules correctly

Clean and sanitise Use chemicals and equipment correctly and safely to clean and/or
premises sanitise walls, floors, shelves and other surfaces
Clean and/or sanitise walls, floors, shelves and working surfaces without
causing damage to health or property
Follow first aid procedures in the event of any chemical accident
Sort waste and dispose of it according to hygiene and household safety

Handle waste and requirements and environmental considerations
linen Dispose of cleaning chemicals safely and according to environmental
considerations
Sort linen and handle safely if soiled

Knowledge of fire fighting methods for different types of fires
Knowledge of pest control – different pests and their methods of control
Basic first aid
Health and hygiene
Basic knowledge of water conservation
Knowledge of the safe use of chemicals in a food preparation area
Knowledge of time allocation and scheduling
Handling kitchen emergencies
75
Terminal Competency Title: Responsibly dispose of household waste

1. Store waste 1. Waste is collected and sorted according to whether it is recyclable, toxic
or degradable
2. Waste is stored safely away from the household, where practical to stop
smells and the spread of disease
3. Prevent pests from entering the waste storage area
2. Dispose of 1. If not already sorted, sort waste into recyclable and non recyclable
waste
2. Arrange waste collection and ensure it is collected in a timely manner
3. Clean the area that the waste in stored in
4. Treat the waste storage area for pests if required
Knowledge of various household waste (degradable / non-degradable).

Methods of segregating waste, and maintaining it separately for disposal.
Knowledge of persons / agencies to be called for collection of waste and its disposal or
knowledge of nearby dumping places where the waste can be disposed off
76
Course Curricula
MODULE
Name: Level 1 Household Help Washing
Code: : HOS 127

household tasks
13. Maintain health and safety in the householdworker
environment
18. Clean washroom
Pathway: At the completion of the Level 1 Household Help General qualification there is no pathway to
higher level qualifications to access higher level householdwork qualifications. The student
the householdworker sector:

7. Assist in the organisation and basic pre-preparation of food

represent
16. Maintain health and safety in the emergency situations
householdworker environment Understanding the need for routine medical check
77
17. Maintain the security of the household ups
Understand how to protect self and others from HIV
and Hepatitis
19. Clean household and equipment Understanding of the legal rights of Household
Helpers
21. Assist in the organisation and basic Knowledge of self defence and avoiding dangerous
preparation of food situations
Storage of dangerous items
22. Maintain and launder clothes and household Security procedures for household and dealing with
linen strangers
23. Safely and correctly store household Safe use of chemicals, cleaning agents, and
provisions pesticides
24. Responsibly dispose household waste environmental considerations
25. Clean washroom Fire fighting information
control
Water conservation
Basic knowledge of operation of household cleaning
equipment and consumables
combinations and use
Basic literacy
situations
situations
and assertiveness
requirements
control
practices
information
activities
disposal of householdwaste
preparation area
Assessment
78
Resources

 microwaves
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 steamers.

 Refrigerator
 Washing machine
 Television
 Vacuum cleaner
 Microwave
 Over/grill
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
79

5. Use household
products
6. Arrange and
store household
instructions
products
7. Shop for
household
measurers
provisions
measure
8. Determine
household

Knowledge of health and safety issues regarding working in a householdsetting
Basic literacy
80
work etiquette
employer
respectful manner

strangers
at risk

phone calls
employer
information

should be given
Basic literacy
81
hygiene and health
germs to others
safety
injury
products
environments
6. Safely use
household
appliances
of others

Basic knowledge of health and safety issues in a householdsetting
Terminal Competency Title: Maintain health and safety in the householdworker
environment
82

1.10. Incorporate safe work practices into all householdduties
behaviours
level
products
householders
safety
kept near fires

Use of householdfire-fighting equipment
Pest control
Basic literacy
83

access to doorway
household
premises hours
household
84

equipment
design for

Basic literacy
Knowledge of health and safety issues regarding working in a householdsetting
85
Terminal Competency Title: Maintain and launder clothes and household linen

1. Clean and wash
Read label / consult with household regarding the instructions for washing
clothes and
household linen Clothes and linen are sorted into groups for required laundering method
Confirm the colour fastness of all items in each group and the conditional of
each item
Select and apply correct cleaning agents or chemicals for specific fabrics, in
accordance with manufacturer's recommendations and safety procedures
Select and apply correct laundering method according to fabric and fabric
care requirements
Dry clothes and linen according to fabric care requirements
Inspect laundering and drying equipment for any faults and repair or report,
depending on job role
2. Press clothes and

Clothes are prepared for pressing according to household need and fabric
linen
care instructions
Ensure temperatures are set to protect fabric from burning whilst removing
creases
Identify stains if any and send for further cleaning
Clothes are pressed in a manner preferred by the household
Clothes are presented in a manner preferred by the household
Equipment used for pressing linen and clothes is stored correctly and safely
3. Maintain and store

Inspect clothes and linen for damage and repair damage or inform supervisor
clothes and linen
/employer of damage
Air clothing and linen on a regular basis to ensure the quality is maintained
Store linen and clothing in the correct location and using the best method to
protect linen or clothing
If required make minor adjustments to garments as required
Knowledge of various kinds of chemicals / herbs / preservatives for keeping insects out
of clothing and linen
Familiarisation of storage devices (e.g. alimirahs, boxes, hangers and other special
devices etc.)
Knowledge of special measures to remove stains before ironing
Basic knowledge of operation of washing machine / dryer etc.
Knowledge of detergent, type of water (hot / cold) to be used
Basic literacy
86

or degradable
waste

Knowledge of environmental issues surrounding the disposal of householdwaste
87
Terminal Competency Title: Clean Washroom

1. Wash down 1.1 Clean and/or sanitise walls, floors, shelves and working surfaces without
and sanitise causing damage to health or property
surfaces
2.1 Use chemicals and equipment correctly and safely to clean and/or sanitise
and fixtures
walls, floors, shelves and other surfaces
3.1 Ensure no cross contamination from one surface and/ or fixture to another
2. Tidy 4.1 Ensure that consumables are readily available in washroom

washroom
5.1 Ensure household members are notified of slippery wet areas to avoid
accidents
6.1 Wash hands after completing cleaning to avoid situations leading to
personal ill health as well as the spread of germs to others
Knowledge of basic first aid

Basic knowledge of health and safety issues in a householdsetting
Water conservation
materials
manual handling
88
Course Curricula
MODULE
Name: Level 1- Household Help Kitchen
Code: : HOS 128

household tasks
environment
27. Assist in the organisation and basic preparation of food
28. Safely and correctly store provisions
Pathway: At the completion of the Level 1 Household Help General qualification there is no pathway to
higher level qualifications to access higher level household work qualifications. The student
the household worker sector:

3. Clean washroom

represent
29. Maintain health and safety in the household emergency situations
worker environment Understanding the need for routine medical check
ups
30. Maintain the security of the household Understand how to protect self and others from HIV
and Hepatitis
89
31. Safely operate basic household equipment Understanding of the legal rights of Household
Helpers
33. Clean and maintain kitchen Knowledge of self defence and avoiding dangerous
situations
34. Assist in the organisation and basic
preparation of food
Security procedures for household and dealing with
35. Maintain and launder clothes and household strangers
linen Hygiene, health and safety regulations, and
environmental considerations
36. Safely and correctly store household Fire fighting information
provisions Pest control – different pests and their methods of
37. Responsibly dispose household waste control
Water conservation
38. Clean washroom Basic knowledge of special care required for
maintenance of provisions at different temperatures
/ environment
Knowledge of pre-storage techniques (maintain
provisions by roasting, drying etc)
Knowledge of method of segregating the waste and
Basic literacy
situations
situations
and assertiveness
requirements
control
practices
information
activities
preparation area
90
Assessment
Resources

 microwaves
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 steamers.

 Refrigerator
 Washing machine
 Television
 Vacuum cleaner
 Microwave
 Over/grill
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
91

9. Use household
products
10. Arrange and

store household
instructions
products
11. Shop for

household
measurers
provisions
measure
12. Determine
household

Basic literacy
92

work etiquette
employer
respectful manner
strangers
at risk
phone calls
employer
information

should be given
Basic literacy
93
hygiene and health
germs to others
safety
injury
products
environments
9. Safely use
household
appliances
of others

94
Terminal Competency Title: Maintain health and safety in the household
worker environment

behaviours
level
products
householders
safety
kept near fires

Pest control
Basic literacy
95

access to doorway
household
premises hours
household
96

equipment
design for

Basic literacy
97
Clean, sanitise and Select and use chemicals correctly for cleaning and/or sanitising kitchen
store kitchen equipment and utensils
equipment
Clean and/or sanitise equipment and/or utensils according to producer‟s
instructions

designated place

instructions

and area
Clean and sanitise Follow daily, weekly, monthly cleaning schedules correctly
premises
Use chemicals and equipment correctly and safely to clean and/or
sanitise walls, floors, shelves and other surfaces
Handle waste and Sort waste and dispose of it according to hygiene and household safety
linen requirements and environmental considerations
Dispose of cleaning chemicals safely and according to environmental

considerations

Basic first aid
Health and hygiene
98
Terminal Competency/ Unit Title: Assist in the organisation and basic
preparation of food
Unit Coverage; Hospitality Sector

1. Organise 1.1 Identify ingredients correctly, according to recipe or direction
ingredients
1.2 Ensure ingredients are fresh and are not spoilt in any way
1.3 Prepare ingredients according to the correct quantity, type and quality required
1.4 Measure quantities according to recipe requirements
2. Prepare 2.1 Wash ingredients that require cleaning according to health and hygiene
ingredients requirements
2.2 Peel and cut ingredients according to quantities required by recipe
2.3Sift or otherwise treat ingredients as required by recipe
2.4 Add ingredients in the correct order and timing according to the demands of the
recipe
2.5 Mix ingredients using the correct equipment and method as required by the
recipe
3. Cook 3.1 Use various basic cookery methods correctly to prepare dishes
ingredients
3.2 Complete the cooking process in a logical and safe manner
3.3 Identify problems with the cooking process promptly and take corrective action
3.4 Prepare dishes using a range of methods as directed
Basic knowledge of the use and characteristics of a range of equipment used for the
required methods of cookery
Basic knowledge of the principles and practices of hygiene related to working in a
kitchen, including suitable dress
Basic knowledge of safe work practices, particularly in relation to bending, lifting, and
using cutting implements, appliances, heated surfaces and other equipment which carry a
risk of burns
Basic knowledge of waste minimisation techniques and environmental considerations in
specific relation to the preparation of food
Basic literacy
99
Terminal Competency Title: Safely and correctly store household provisions

1. Organise 1.1 Classify the provisions for storage according to life, light requirements,
provisions temperature and usage
2.1 Separate out chemicals and other items that can spoil other items if stored
nearby
3.1 Identify high usage items for ready access
2. Store 1.1 Ensure storage area is clean and dry

household
2.1 Store equipment in a clean condition in an easily accessible location
provisions
3.1 Keep fuels and household chemicals in a secure location and in
accordance with manufacturers' instructions
4.1 Use stocks on a first-in first-out basis to maintain currency
3. Maintain 1.1 Check provisions regularly and reorder to maintain required levels
provisions
2.1 Check provisions regularly for spoilage or damage
3.1 Dispose of obsolete or spoilt provisions in consultation with employer
4.1 Clean the storage area on a regular basis and check for and deal with pests
Knowledge of storage containers for storage and opening / closing containers.

Knowledge of special care required for maintenance of provisions at different
temperatures / environment.
Knowledge of correct usage / storage of provisions in fridge, freezer or any other storage
devices.
Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc).
Special information for the onset of deterioration of provisions
Knowledge of using safe chemicals / preservatives for keeping out insects
Basic literacy
100

or degradable
waste

101
Course Curricula
MODULE
Name: Level 1 Household Help General
Code: : HOS 129

household tasks
environment
38. Assist in the organisation and basic preparation of food
41. Clean washroom
Pathway: At the completion of the Level 1 Household Help General qualification a student may enter the:
Level 2 Housekeeper qualification;
Level 2 Household Child Care qualification;
Level 2 Household Elderly Care qualification; or
Level 2 Household Cook qualification

represent
42. Maintain health and safety in the household Knowledge of who to contact in different
worker environment emergency situations
Understanding the need for routine medical check
102
43. Maintain the security of the household ups
Understand how to protect self and others from HIV
and Hepatitis
45. Clean household and equipment Understanding of the legal rights of Household
Helpers
47. Assist in the organisation and basic Knowledge of self defence and avoiding dangerous
preparation of food situations
48. Maintain and launder clothes and household Security procedures for household and dealing with
linen strangers
49. Safely and correctly store household Safe use of chemicals, cleaning agents, and
provisions pesticides
50. Responsibly dispose household waste environmental considerations
51. Clean washroom Fire fighting information
control
Water conservation
Energy conservation
Basic knowledge of operating household cleaning
equipment and consumables
Basic knowledge of special care required for
maintenance of consumables/provisions at different
temperatures / environment
Knowledge of pre-storage techniques (maintain
provisions by roasting, drying etc)
Knowledge of methods for segregating waste and
combinations and uses
Basic literacy
situations
situations
and assertiveness
requirements
control
practices
information
activities
103
preparation area
Assessment
Resources

 microwaves
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 tilting frying pan, brat pan
 steamers.

 Refrigerator
 Washing machine
 Television
 Vacuum cleaner
 Microwave
 Over/grill
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
104

13. Use household
products
14. Arrange and

store household
instructions
products
15. Shop for

household
measurers
provisions
measure
16. Determine
household

Basic literacy

105
work etiquette
employer
respectful manner
strangers
at risk
phone calls
employer
information

should be given
Basic literacy
106
hygiene and health
germs to others

safety
injury
products
environments
12. Safely use

household
appliances
of others

107
Terminal Competency Title: Maintain health and safety in the household
worker environment

behaviours
level
products
householders
safety
kept near fires

Pest control
Basic literacy
108

access to doorway
household
premises hours
household
109

equipment
design for

Basic literacy
110
Terminal Competency Title: Clean household and equipment
6. Undertake household Organise and prepare cleaning equipment and supplies according to the
cleaning activities type of cleaning to be undertaken
Check that all equipment is in safe working condition prior to use
Confirm best schedule for cleaning rooms depending on household need
Select and apply correct cleaning agents or chemicals for specific areas,
in accordance with manufacturer's recommendations and safety procedures
7. Clean and clear Clean rooms in the correct order and with minimum disruption to
rooms household members
Clean all surfaces using the correct cleaning chemical for each surface
Clean and check all furniture, fixtures and fittings and determine if any
repair or maintenance work is required
Notify supervisor or employer of the required repair or maintenance
work, or complete work if repair and maintenance is within job role
8. Clean floors The correct amount of cleaning fluid is used according to product
instructions
Ensure the area to be cleaned is not used during the time allocated for
cleaning
Ensure the safety of household members and staff while the area is
drying
Carpets are cleaned using the correct cleaning equipment and producer
recommended care instructions
9. Make up beds Strip beds and mattresses and check pillows and linen for stains and
damage
Strip beds and mattresses and check pillows and linen for stains and
damage
Replace bed linen in accordance with household requirements
10. Clean and store Clean equipment after use in accordance with manufacturer's
cleaning equipment instructions
Identify faults and report them to employer
Store equipment in the designated area and in a condition ready for re-
use
Store chemicals in accordance with health and safety requirements
Dispose of garbage and used chemicals in accordance with hygiene,
safety and environmental legislation requirements

materials
manual handling
Knowledge of safe household chemical combinations, use and storage
Basic literacy
Knowledge of the importance of scheduling activities
Knowledge of contamination control
111
Clean, sanitise and Select and use chemicals correctly for cleaning and/or sanitising kitchen
store kitchen equipment and utensils
equipment
Clean and/or sanitise equipment and/or utensils according to producer‟s
instructions

designated place

instructions

and area
Clean and sanitise Follow daily, weekly, monthly cleaning schedules correctly
premises
Use chemicals and equipment correctly and safely to clean and/or
sanitise walls, floors, shelves and other surfaces
Handle waste and Sort waste and dispose of it according to hygiene and household safety
linen requirements and environmental considerations
Dispose of cleaning chemicals safely and according to environmental

considerations

Basic first aid
Health and hygiene
112
Terminal Competency/ Unit Title: Assist in the organisation and basic
preparation of food

4. Organise 1.5 Identify ingredients correctly, according to recipe or direction
ingredients
1.6 Ensure ingredients are fresh and are not spoilt in any way
1.7 Prepare ingredients according to the correct quantity, type and quality required
1.8 Measure quantities according to recipe requirements
5. Prepare 2.1 Wash ingredients that require cleaning according to health and hygiene
ingredients requirements
2.2 Peel and cut ingredients according to quantities required by recipe
2.3Sift or otherwise treat ingredients as required by recipe
2.4 Add ingredients in the correct order and timing according to the demands of the
recipe
2.5 Mix ingredients using the correct equipment and method as required by the
recipe
6. Cook 3.1 Use various basic cookery methods correctly to prepare dishes
ingredients
3.2 Complete the cooking process in a logical and safe manner
3.3 Identify problems with the cooking process promptly and take corrective action
3.4 Prepare dishes using a range of methods as directed
Basic knowledge of the use and characteristics of a range of equipment used for the
required methods of cookery
Basic knowledge of the principles and practices of hygiene related to working in a
kitchen, including suitable dress
Basic knowledge of safe work practices, particularly in relation to bending, lifting, and
using cutting implements, appliances, heated surfaces and other equipment which carry a
risk of burns
Basic knowledge of waste minimisation techniques and environmental considerations in
specific relation to the preparation of food
Basic literacy
113
Terminal Competency Title: Maintain and launder clothes and household linen
4. Clean and wash
Read label / consult with household regarding the instructions for washing
clothes and
household linen Clothes and linen are sorted into groups for required laundering method
Confirm the colour fastness of all items in each group and the conditional of
each item
Select and apply correct cleaning agents or chemicals for specific fabrics, in
accordance with manufacturer's recommendations and safety procedures
Select and apply correct laundering method according to fabric and fabric
care requirements
Dry clothes and linen according to fabric care requirements
Inspect laundering and drying equipment for any faults and repair or report,
depending on job role
5. Press clothes and

Clothes are prepared for pressing according to household need and fabric
linen
care instructions
Ensure temperatures are set to protect fabric from burning whilst removing
creases
Identify stains if any and send for further cleaning
Clothes are pressed in a manner preferred by the household
Clothes are presented in a manner preferred by the household
Equipment used for pressing linen and clothes is stored correctly and safely
6. Maintain and store

Inspect clothes and linen for damage and repair damage or inform supervisor
clothes and linen
/employer of damage
Air clothing and linen on a regular basis to ensure the quality is maintained
Store linen and clothing in the correct location and using the best method to
protect linen or clothing
If required make minor adjustments to garments as required
Knowledge of various kinds of chemicals / herbs / preservatives for keeping insects out
of clothing and linen
Familiarisation of storage devices (e.g. alimirahs, boxes, hangers and other special
devices etc.)
Knowledge of special measures to remove stains before ironing
Basic knowledge of operation of washing machine / dryer etc.
Knowledge of detergent, type of water (hot / cold) to be used
Basic literacy
114
Terminal Competency Title: Safely and correctly store household provisions

4. Organise 4.1 Classify the provisions for storage according to life, light requirements,
provisions temperature and usage
5.1 Separate out chemicals and other items that can spoil other items if stored
nearby
6.1 Identify high usage items for ready access
5. Store 5.1 Ensure storage area is clean and dry

household
6.1 Store equipment in a clean condition in an easily accessible location
provisions
7.1 Keep fuels and household chemicals in a secure location and in
accordance with manufacturers' instructions
8.1 Use stocks on a first-in first-out basis to maintain currency
6. Maintain 5.1 Check provisions regularly and reorder to maintain required levels
provisions
6.1 Check provisions regularly for spoilage or damage
7.1 Dispose of obsolete or spoilt provisions in consultation with employer
8.1 Clean the storage area on a regular basis and check for and deal with pests
Knowledge of storage containers for storage and opening / closing containers.

Knowledge of special care required for maintenance of provisions at different
temperatures / environment.
Knowledge of correct usage / storage of provisions in fridge, freezer or any other storage
devices.
Knowledge of pre-storage techniques (maintain provisions by roasting, drying etc).
Special information for the onset of deterioration of provisions
Knowledge of using safe chemicals / preservatives for keeping out insects
Basic literacy
115

or degradable
waste

116
Terminal Competency Title: Clean Washroom

3. Wash down 7.1 Clean and/or sanitise walls, floors, shelves and working surfaces without
and sanitise causing damage to health or property
surfaces
8.1 Use chemicals and equipment correctly and safely to clean and/or sanitise
and fixtures
walls, floors, shelves and other surfaces
9.1 Ensure no cross contamination from one surface and/ or fixture to another
4. Tidy 10.1 Ensure that consumables are readily available in washroom

washroom
11.1 Ensure household members are notified of slippery wet areas to avoid
accidents
12.1 Wash hands after completing cleaning to avoid situations leading to
personal ill health as well as the spread of germs to others
Knowledge of basic first aid

Water conservation
materials
manual handling
117
Course Curricula
MODULE
Name: Level 2 - Household Childcare
Sector: Hospitality
Code: HOS 230
Entry Requirement: 14 years of age and above and completion of 5 th Standard and Level 1
Household Help General (HOS129)

42. Conduct work in a professional and courteous manner
43. Provide basic first aid
44. Respond to illness, accidents and emergencies
45. Read information and complete calculations for child care
purposes
46. Maintain a safe and healthy environment for household
children
47. Meet the dietary and nutritional needs of children
48. Feed household children
49. Organise activities to stimulate child development
50. Care for children
51. Oversee activities for children
52. Bathe and dress household children
Pathway: At the completion of the Level 2 Household Childcare qualification a student may enter the
Level 3 Household Baby Care qualification

General literacy for reading and writing
52. Read information and complete
Maths, including estimation, weights and measures
calculations for child care purposes
Dos and don‟ts of dealing with strangers
53. Conduct work in a professional and Knowledge of basic conflict resolution
courteous manner Police registration of work
54. Maintain a safe and healthy environment Knowledge of and skills in active listening and
for household children assertiveness
55. Meet the dietary and nutritional needs of Understand safe use of chemicals, cleaning agents,
children and pesticides
56. Feed household children Knowledge of personal employment legal rights
118
57. Organise activities to stimulate child Basic knowledge of electrical safety
development Knowledge of the emotional, nutritional and physical
safety needs of children
58. Care for children
Knowledge of food classification for the major food
59. Oversee activities for children groups
Basic knowledge of the characteristics of different
60. Bathe and dress household children
foods and appropriate cookery methods
61. Provide basic first aid Basic knowledge of the underlying principles of all
basic methods of cookery
62. Respond to illness, accidents and Basic knowledge of the culinary terms commonly
emergencies used in association with the required methods of
cookery
Understanding of the nutritional needs of children at
different stages of their development
Basic knowledge of the waste minimisation
techniques and environmental considerations in
specific relation to different cookery methods
groups
Understanding of the principles and practices of
hygiene on working in a kitchen, including suitable
dress
Knowledge of the frequency of meals
Safe knife handling techniques
Basic knowledge of the hygienic handling of food and
equipment food safety requirements
Knowledge of the emotional, nutritional and physical
safety needs of children
Understanding the importance of play and leisure to
human development
Knowledge of the types and complexities of play and
leisure
Knowledge of the stages of play
Understanding the importance of routines and sleep
routines for young children
Knowledge of methods to develop independent toilet
use
Cultural understanding related to the different types of
communication styles to use with different aged
children
Basic understanding of the various developmental
stages of children
Understanding of strategies to develop the self esteem
of children
Numbers of emergency services and important phone
numbers and what information should be given
Knowledge of common safety hazards of children‟s
play equipment
Understanding of the importance of supervising
children at play
Knowledge of outdoor hazards such as poisonous
plants, uneven surfaces, animals
communication styles to use with different aged
children
situations
119
Understanding the rights of children to personal
privacy
Knowledge of using different bandages and applying
bandages to different parts of the body
Knowledge of the symptoms of common childhood
illness
Knowledge of remedial action in case of accident (e.g.
cuts, burns, gas)
Basic knowledge of the effects of alcohol/ drugs and
how to ensure the safety of those affected
Knowledge of common safety problems with
administering medication to children
Knowledge of commonly used medicines and
ointments and their application
Knowledge of health and safety strategies to maintain
safety of self and others
Knowledge of infection / contamination control and
strategies to maintain controls
practices
Assessment
To achieve the terminal competencies the competency based assessment must be demonstrated against the
performance criteria detailed in each terminal competency.
Resources
 Weighing and measuring equipment

 microwaves
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 steamers.

 Refrigerator
 Washing machine
 Television
 Vacuum cleaner
 Microwave
 Over/grill
120
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
Other resources:
 Cleaning agents
 First Aid Kit
 Children‟s games
 Toiletries
 Commonly used medicines, ointments and aids
Terminal Competency Title: Read information and complete calculations

for child care purposes

17. Mix household
17.1. Calculate the correct quantities of bathroom and general toiletries
products
according to product information
17.2. Mix toiletries safely according to manufacturer information
17.3. Use the correct formula of household products for the particular
requirement
18. Follow recipes

18.1. Read through recipe and organise ingredients
for children‟s
meals 18.2. Calculate ingredient quantities based on the number of serves required
18.3. Convert recipe measures according to measurement implement
19. Read stories to

19.1. Select stories that are age appropriate to read with children
children
19.2. Read story and explain word meaning as new words arise
19.3. Engage children/ child in the emotion of the story
19.4. Encourage children to attempt to read words and tell stories
20. Engage children

20.1. Count out loud to children to reinforce numbers recognition
in counting
20.2. Count and encourage children to count with in unison
20.3. Sing songs that involve counting
21. Measure
21.1. Ensure medicine is not past the expiry date
121
medical doses
21.2. Read instructions on cough mixture and measure dose according to age
requirements
21.3. Identify the number of tablets required depending on age
Essential Knowledge to apply known solutions to a limited range of predictable problems
Knowledge of weights when determining portion sizes

An understanding of estimation and measurement
Knowledge of health and safety strategies to maintain safety of self and others when working in a
household setting
Knowledge of food safety – safe food handling and storage
Basic understanding of young children‟s emotional, nutritional and physical needs
122
Terminal Competency Title: Conduct work in a professional and courteous
manner

17. Demonstrate
1.1. Maintain deadlines and keep to agreed starting and finishing
professional work
times
ethics
1.2. Perform agreed tasks in a professional manner to the expected
standard whether employer is present or absent
1.3. Inform employer of any accidental damage that occurs during
household work
1.4. Communicate information accurately and factually, in the time
required
1.5. Confidentiality and privacy are respected and maintained at all
times
18. Communicate clearly

1.6. Communicate clearly and unambiguously when addressing
household members and others associated with the household
1.7. Questioning and active listening are used to accurately
determine instructions
1.8. Clarify details before making commitments to ensure
agreements can be kept
Essential Knowledge to apply known solutions to a limited range of predictable

problems
Numbers of emergency services and important phone numbers and what information should be given
Knowledge of basic conflict resolution
Knowledge of emergency procedures and different strategies for various emergency situations
Knowledge of and skills in active listening and assertiveness
123
Terminal Competency Title: Maintain a safe and healthy environment for
household children
2. Analyse and deal 1.1. Identify and assess hazards that may be harmful to children and
with household discuss possible solutions with employer
hazards
1.2. Block staircases to stop young children falling down them
1.3. Secure cupboards that contain poison and cleaning products and
other chemicals
1.4. Ensure there are no sharp corners were young children play
1.5. Cover and hide electrical plugs and leads
2. Maintain a safe 1.1. Ensure there are no small objects laying around were young children
household are playing
1.2. Check that there are no containers of water at ground level
1.3. Confirm that children are protected from fires and other hot
appliances
1.4. Make sure contractors and other strangers are not left alone with
children
1.5. Tools, equipment, toys and games are appropriate to the age of the
child
1.6. Children are supervised in accordance with the parents wishes
1.7. Explain and implement rules for safe play to children
2. Maintain safety 1.1. Make children are seated correctly and where possible safely secured
while travelling
1.2. Supervise children as closely as required for their ages, abilities, the
contexts
1.3. Monitor children's behaviour during travel and safe, appropriate
behaviour is reinforced

problems
Knowledge of safe pest control methods
The nature of common workplace hazards such as chemicals, bodily fluids, noise, lifting heavy objects,
work postures, underfoot hazards and moving parts of equipment
Basic knowledge of the effects of alcohol/ drugs and how to ensure the safety of those affected
Knowledge of health and safety strategies to maintain safety of self and others
Knowledge of infection / contamination control and strategies to maintain controls
Knowledge of the emotional, nutritional and physical safety needs of children
124
Terminal Competency Title: Meet the dietary and nutritional needs of
children

5. Identify the 1.9 Ensure children's nutritional needs are catered and calorie intake is sufficient
dietary and for their needs
cultural 1.10 Identify the requirements for special diets according to instructions from
requirements of parents
children 1.11 Identify and meet requirements for specific cultural or religious groups
1.12 Ensure no cross contamination from one food type to another
6. Develop meal 1.1 Select a variety of suitable foods and meals for the specific requirements of
plans for children children
1.2 Ensure children's health needs are addressed in food intake
1.3 Use food preparation and cooking methods to maximise nutritional value of
food
1.4 Incorporate sufficient choice of dishes for the week
1.5 Ensure food and drink preferences are accommodated
1.6 Ensure meals and snacks are designed to be appetising and attractive to
children
1.7 Cost proposed weekly meals to meet household budget
7. Plan food 1.1 Determine the time required to prepare the food against the time it is required
preparation for 1.2 Identify and organise ingredient requirements of the recipe or meal
children 1.3 Clean down food preparation area and organise kitchen utensils ready for use
1.4 Ensure kitchen appliances are clean and ready for use
8. Prepare food for 1.1 Maintain safe food handling standards while preparing ingredients
children 1.2 Prepare ingredients in the manner required and add according to the demands
of the recipe
1.3 Use the appropriate kitchen implement required by the recipe
1.4 Cook, freeze or otherwise process food according to recipe requirements
1.5 Use crockery that is age appropriate for the children
1.6 Place food in an appealing manner in a location that is safe and accessible to
children

problems
Knowledge of food classification for the major food groups
Basic knowledge of the characteristics of different foods and appropriate cookery methods
Basic knowledge of the underlying principles of all basic methods of cookery
Basic knowledge of the culinary terms commonly used in association with the required methods of cookery
Knowledge of the use and characteristics of a range of equipment used for the required methods of cookery
Basic knowledge of the effects of different cookery methods on the nutritional value of food
Understanding of the principles and practices of hygiene on working in a kitchen, including suitable dress
Understanding of the nutritional needs of children at different stages of their development
Knowledge of the safe work practices, particularly in relation to bending, lifting, and using cutting
implements, appliances, heated surfaces and other equipment which carry a risk of burns
Basic knowledge of the waste minimisation techniques and environmental considerations in specific
relation to different cookery methods
Basic knowledge of the hygienic handling of food and equipment food safety requirements
125
Terminal Competency Title: Feed household children
Unit Coverage

41. Prepare children 1. Demonstrate hygiene practices to children and encourage children to
for eating follow them before each meal
2. Clean the eating area and remove all hazards
3. Check that items to assist in keeping the child clean are available
4. Ensure chairs or other seating options are safe for children to sit on
42. Provide food 1. Provide food and drink to children that is age appropriate and healthy
2. Ensure that the food is safe for children to eat
3. Assist children to eat, allowing the child‟s personal preferences to
determine the speed and amount of food
4. Make sure that children eat a range of food from the meal to guarantee a
balanced diet
5. Supervise children while they are eating and drinking
43. Tidy up after 1. Make sure that the children have finished eating and there is no food in
meal mouth before allowing them to start an other activity or sleep
2. Wash face and hands and ensure clothes do not have food stuck to them
3. Dispose of leftover food and clean down eating area

problems
Understanding of the nutritional needs of children at different stages of their development
Knowledge of the emotional, nutritional and physical safety needs of children
Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed children
Knowledge of infection and contamination control
126
Terminal Competency Title: Organise activities to stimulate child
development

11. Organise age Provide different areas, resources and materials for different kinds of
appropriate play and changed regularly
activities
Ensure provisions for play and leisure reflect the cultural diversity,
gender and abilities of children
Allow sufficient time for play to develop and be completed when
possible
Identify and support children's individual interests and needs by
providing activities or materials
Make a range of activities available to allow children choice in their
play whenever possible
Organise opportunities for both group and individual play
12. Encourage positive Actively guide and encourage children to undertake a variety of
participation in developmentally appropriate activities
activities
Encourage, acknowledge and praise children's efforts
Use activities, resources and materials flexibly so as to meet children's
individual preferences and prompt extensions of play
Respect children's choice not to participate
13. Allow time and Make required materials accessible for children
resources for
Make available sufficient time for the child to do the task in an
meaningful
unhurried way
activities
Encourage and discuss all attempts respectfully
Make available sufficient time for children to practice and develop
their skills, if wanted by the child

problems
Understanding the importance of play and leisure to human development
Knowledge of the types and complexities of play and leisure
Knowledge of the stages of play
127
Terminal Competency Title: Care for children
1. Assist child to rest 1.1. Ensure that pre-sleep activities are relaxing and calming
and sleep 1.2. Identify and organise opportunities and type of rest according to child's
needs and context
1.3. Create an environment conducive to rest
1.4. Follow the child‟s preferred „putting to sleep‟ routine
2. Provide guidance 1.1. Explain nutritional needs to children in a suitable language

to children 1.2. Explain and demonstrate hygiene practices through positive practices
and daily routines
1.3. Explain and demonstrate safety issues and procedures
1.4. Explain and reinforce the need for exercise
3. Meet the 1. Identify and respond to children's feelings openly, appropriately and
emotional needs with respect
of children 2. Encourage, listen to and treat with respect children's communications
3. Encourage opportunities to express feelings and emotions appropriately
4. Deal with emotional outbursts in a calm and consistent manner whilst
minimising disruption to others
5. Comfort children when hurt or distressed
6. Laugh with children when the child finds something funny
4. Maintain routines 1. Develop routines which are appropriate to the child's developmental
stage and provide stability and a predictable environment
2. Make changes to activities that support the more important routines of
sleep and meals
3. Children are informed appropriately and prepared for any change
5. Deal with 1. Observe and determine reasons for misbehaviour

misbehaviour 2. Use positive techniques to prevent or reduce misbehaviour
3. Set limits around important areas and communicate these limits with
parents
4. Use an appropriate positive disciplinary technique based on the reason
for the misbehaviour
6. Assist with 1. Ask young children if they would like to go to the toilet
toileting children 2. Assist young children to undress and prepare themselves for going to the
toilet
3. Assist young children in the toilet and assist in gently cleaning them
while explaining what to do
4. Help young children to wash their hands and redress dress themselves
5. Protect the child's self esteem and privacy when toileting accidents
occur

problems
Understanding the importance of routines and sleep routines for young children
Knowledge of methods to develop independent toilet use
Cultural understanding related to the different types of communication styles to use with different aged
children
Basic understanding of the various developmental stages of children
Understanding of strategies to develop the self esteem of children
128
Terminal Competency/ Unit Title: Oversee activities for children

1. Oversee play 1.1 Follow child's lead in play and participates when invited
1.2 Initiate play and invite child to participate
1.3 Monitor children's reactions to play environment to ensure the child remains
interested, challenged but not frustrated
1.4 Encourage children to include other children in their play by organising to
meet with others
1.5 Arrange excursions as necessary
2. Supervise 1.1 Supervise children as closely as required for their ages, abilities, the contexts
children
1.2 Monitor children's behaviour during the day and/ or evening and safe,
appropriate behaviour is reinforced
1.3 Maintain the safety of children at all times and ensure that handover of
supervision is completed before leaving children

problems
children
Knowledge of common safety hazards of children‟s play equipment
Understanding of the importance of supervising children at play
Knowledge of outdoor hazards such as poisonous plants, uneven surfaces, animals
129
Terminal Competency Title: Bathe and dress household children

7. Prepare bath
Place the child or children in a safe place while organising required items
Test temperature of water and ensure water is not too deep
Confirm that towels and all other items required before and after the bath are
available
8. Bath child
Talk to and engage children while undressing them for the bath
Assist child to get into bath and sit still or to stand still in best location for
safety
Gently soap the child and encourage them to try washing themself
Rinse soap off child ensuring that no soap enters the eyes
Carefully assist child out of bath or wet area and wrap in towel ensuring that
they do not slip
9. Dry and dress

Gently dry the child paying attention to underarms, hands and feet
child
Apply lotions and or powders as directed by the parents
Put on and secure nappy, if required
Acknowledge children‟s personal preference for clothing
Assist the child put on clothes while interacting with them
Help them do up zips and buttons and laces as necessary
Once the child is in a safe place empty water and tidy up

problems
children
Understanding the rights of children to personal privacy
work postures and underfoot hazards
130
Terminal Competency Title: Provide basic first aid

7. Assess the 1. Identify physical hazards to own and others' health and safety
situation
2. Minimise immediate risk to self and health and safety of the casualty by
controlling the hazard
3. Assess casualty's vital signs and physical condition
8. Apply basic 1. Provide basic first aid management in accordance with established first aid
first aid procedures and available medications, resources and equipment
techniques
2. Reassure victim in a caring and calm manner and make comfortable using
available resources
3. Seek first aid assistance from others in a timely manner and as appropriate
4. Monitor casualty's condition and respond in accordance with effective first
aid principles
9. Communicate 1. Appropriate medical assistance is requested using relevant communication

details of the
2. Details of victim‟s condition and management activities are accurately
incident
conveyed to emergency services or relieving personnel

problems
Knowledge of common safety problems with administering medication to children
Knowledge of commonly used medicines and ointments and their application
Knowledge of using different bandages and applying bandages to different parts of the body
Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection /
contamination control and strategies to maintain controls
131
Terminal Competency Title: Respond to illness, accidents and emergencies
(Childcare)

9. Recognise and 1. Report signs of potential illness to parents or other household members
respond to signs
2. Seek medical assistance as necessary according parental instructions
of potential
illness 3. Inform child's parents as soon as possible
4. Comfort and settle child
10. Respond to 1. Ensure the safety of self and others whilst guaranteeing safety of child
emergencies
2. Provide immediate first aid as required
and accidents
3. Use a range of strategies to calm, reassure and comfort child/children
4. Report accurately details of emergency to appropriate medical authority
11. Respond to 1. Remove children from threat/danger or remove danger/threat from

threats and children
situations of
2. Assess the level of immediate danger and the situation is reported to an
danger
appropriate authority
3. Implement agreed emergency procedures are to ensure the safety of
children

problems
Knowledge of the symptoms of common childhood illness
Knowledge of common safety problems with administering medication to children
Knowledge of health and safety strategies to maintain safety of self and others Knowledge of infection /
contamination control and strategies to maintain controls
132
Course Curricula
MODULE
Name: Level 2 - Household Elderly Care
Code: : HOS 231
Household Help General(HOS129)

55. Respond to illness, accidents and emergencies
56. Read information and complete calculations during elderly
care purposes
57. Maintain a safe and healthy environment for elderly household
members
58. Meet the dietary and nutritional needs of elderly household
members
59. Feed household elderly household members
60. Care for elderly household members
61. Bathe and dress elderly household members
Level 3 Household Infirm Adult Care qualification

Knowledge of safe household chemical combinations
calculations during elderly care purposes
and use
64. Conduct work in a professional and Knowledge of food safety – safe food handling and
courteous manner storage
65. Maintain a safe and healthy environment
for elderly household members numbers and what information should be given
66. Meet the dietary and nutritional needs of Knowledge of basic conflict resolution
elderly household members Police registration of work
67. Feed elderly household members Knowledge of and skills in active listening and
68. Care for elderly household members assertiveness
Understand safe use of chemicals, cleaning agents,
69. Bathe and dress elderly household
133
members and pesticides
71. Respond to illness, accidents and The difference between hazard and risk
emergencies Knowledge of remedial action in case of accident (e.g.
cuts, burns, gas)
Basic knowledge of the culinary terms commonly
used in association with the required methods of
cookery
Knowledge of the use and characteristics of a range of
equipment used for the required methods of cookery
Basic knowledge of the effects of different cookery
methods on the nutritional value of food
Understanding of the nutritional needs of elderly
people at different life stages
groups
dress
Knowledge of balanced diet of elderly as per
requirement
Preparation/ processing of food / diet for elderly
Knowledge of high nutritional food / low nutritional
value food
Understanding of the nutritional needs of elderly
people at different life stages
safety needs of elderly people
Understanding the importance of routines and the
need for sleep for the elderly
Knowledge of methods to maintain independent toilet
use
Basic understanding of the various emotional and
psychological stages of aging
Knowledge of strategies to maintain the privacy of the
elderly
Understanding of strategies to maintain the self
esteem of the elderly
communication styles to use with the elderly
Understanding the rights of the aged to personal
privacy
Basic understanding of the various emotional and
psychological stages of aging
Understanding of strategies to maintain the self
esteem of the elderly
134
The nature of common workplace hazards such as
chemicals, bodily fluids, noise, lifting heavy objects,
practices
Knowledge of the symptoms of common illness
affecting the elderly
cuts, burns, gas)
Knowledge of common safety problems with
administering medication to the aged
Knowledge of commonly used medicines and
ointments and their application
Knowledge of using different bandages and applying
bandages to different parts of the body
Knowledge of health and safety strategies to maintain
safety of self and others
practices
Assessment
Resources

 microwaves
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 steamers.

 Refrigerator
 Washing machine
135
 Television
 Vacuum cleaner
 Microwave
 Over/grill
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
Other resources:
 Cleaning agents
 First Aid Kit
 Toiletries
 Walking/ support aids

in elderly care

22. Mix household
22.1. Calculate the correct quantities of bathroom toiletries according to
products
product information
22.3. Use the correct formula of household products for the particular
requirement
23. Follow recipes

for elderly
household 23.2. Calculate ingredient quantities based on the number of serves required
members
24. Read
24.1. Select newspaper articles that are of interest to the elderly person
newspapers and
stories to the 24.2. Read stories and religious texts that are of interest to the elderly person
elderly
24.3. Engage elderly in the message/ meaning of the story
24.4. Encourage elderly household members to engage in discussions about the
news article or story message
136
25. Measure
25.1. Ensure the medical is not past the expiry date
medical doses
requirements

problems
household setting
Basic understanding of elderly people‟s emotional, nutritional and physical needs
137
Terminal Competency Title: Conduct work in a professional and courteous
manner

20. Demonstrate
1.9. Maintain deadlines and keep to agreed starting and finishing
professional work
times
ethics
1.10. Perform agreed tasks in a professional manner to the expected
standard whether employer is present or absent
1.11. Inform employer of any accidental damage that occurs during
household work
1.12. Communicate information accurately and factually, in the time
required
1.13. Confidentiality and privacy are respected and maintained at all
times

 Communicate clearly and unambiguously when addressing
household members and others associated with the household
 Questioning and active listening are used to accurately determine
instructions
 Clarify details before making commitments to ensure agreements
can be kept

problems

Knowledge of emergency procedures and different strategies for various emergency situations
138
elderly household members
2. Analyse and deal 1.7. Identify and assess hazards that may be harmful to elderly household
with household members and discuss possible solutions with family members
hazards 1.8. Ensure railing on staircases to stop elderly household members
falling down them while providing safe and easier access
1.9. Secure cupboards and doors are easy for elderly people to open
1.10. Ensure electrical leads and other hazards are removed from the floors
where the elderly household member walks
2. Maintain a safe 1.8. Support elderly people to create an environment suitable to needs and
household preference
1.9. Ensure there are no small objects laying around were elderly people
are walking
1.10. Confirm that good lighting is available for the elderly
1.11. Ensure that items required by the elderly person are readily
accessible
1.12. Ensure floor area of rooms, bathrooms and walk area should be neat,
clean, and dry
1.13. Appropriate aids to support comfort, safety and wellbeing are used
2. Maintain the 1.4. Aids and/or equipment to support/assist the older person undertake
independence of activities of living independently are sought
elderly people 1.5. Ensure that elderly people are seated correctly and feel safe in the
vehicle
1.6. Encourage and support/ assist the older person to maintain their
environment
1.7. Provide support to promote security of the older person's
environment
1.8. Adapt or modify the household, where possible, in consultation with
the older person ,to maximise safety and comfort
1.9. Monitor the older person's inability to undertake activities of living
independently and report to household members

problems
Knowledge of the emotional, nutritional and physical safety needs of elderly people
139

9. Identify the 1.13 Ensure elderly people‟s nutritional needs are catered and calorie intake is
dietary and sufficient for their needs
cultural 1.14 Identify the requirements for special diets according to instructions from the
requirements of elderly person and / or family members
elderly people 1.15 Identify and meet requirements for specific cultural or religious groups
10. Develop 1.8 Select a variety of suitable foods, meals and menus for the specific
meal plans for requirements of elderly people
elderly people 1.9 Identify food groups and food preparation methods to address the most
common diet related diseases and disorders of elderly people
food
1.13 Ensure meals and snacks are designed to be appetising and attractive to elderly
people
elderly people 1.7 Clean down food preparation area and organise kitchen utensils ready for use
12. Prepare 1.7 Maintain safe food handling standards while preparing ingredients
food for elderly 1.8 Prepare ingredients in the manner required and add according to the demands
people of the recipe
1.11 Modify food texture to meet the needs of the elderly person
1.12 Use crockery and cutlery that is appropriate for the elderly to hold and handle

problems
Understanding of the nutritional needs of elderly people at different life stages
140
Terminal Competency Title: Feed elderly household members
Unit Coverage

44. Prepare elderly 5. Maintain the dignity of the elderly person during the process of feeding
people for
eating
7. Ensure chairs or other seating options are safe for the elderly person to sit
comfortably on
45. Provide food 6. Provide food and drink to elderly people that is appropriate to their tastes
and ability and healthy
7. Ensure that the food is safe for elderly to eat
8. Assist elderly people to eat, allowing the elderly person‟s personal
preferences to determine the speed and amount of food
9. Make sure that elderly person eats a range of food from the meal to
guarantee a balanced diet
46. Tidy up after 4. Make sure that the elderly person has eaten and drunk sufficiently
meal
5. Wash face and hands and ensure clothes do not have food stuck to them
6. Dispose of leftover food and clean eating area

problems
Knowledge of balanced diet of elderly as per requirement
Preparation/ processing of food / diet for elderly
Knowledge of high nutritional food / low nutritional value food
Understanding of the nutritional needs of elderly people at different life stages
Knowledge of the emotional, nutritional and physical safety needs of elderly people
Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed elderly
people
141
Terminal Competency Title: Care for elderly household member
7. Monitor for 1.5. Strategies that the older person may adopt to promote healthy lifestyle
changes practices are outlined
associated with 1.6. Physical changes associated with ageing are taken into account when
ageing suggesting different activities
1.7. Identify and organise opportunities and type of rest according to the
elderly person needs and context
1.8. Utilise knowledge of common problems associated with ageing when
planning routines
1.9. Report changes in an older person's care needs to family members
1.10. Report changes in an older person's preferences, as a result of a change
in physical appearance to family members
8. Assist the elderly 1. Provide access to resources of interest to the elderly

pursue their 2. Assist the elderly in pursuing their interests
interests and 3. Assist the elderly to remain in contact with their social network
activities 4. Provide the older person with information about community networks
and activities available to them
5. Organise motivating activities in consultation with the elderly, such as
spiritual, religious or humanitarian activities
6. Explain and reinforce the need for exercise
7. Assist the elderly to complete exercise designed to relive symptoms of
aging
9. Meet the 7. Maintain the confidentiality, privacy and dignity of the older person
emotional needs 8. Encourage, listen to and treat with respect elderly people in their
of the elderly communications
9. Demonstrate an understanding of the impact of ageing on the
individual's emotional and psychological well-being when interacting
with elderly people
10. Encourage and support the older person's self esteem and confidence to
achieve maximum emotional well-being
11. Show empathy and respect to an older person who is emotionally
distressed
12. Support the older person who is experiencing loss and grief
10. Support spiritual 5. Demonstrate acceptance of an older person's cultural and spiritual
and cultural preferences
pursuits 6. Facilitate the older person's continual participation in cultural and
spiritual practices and celebrations
7. Provide the older person with information regarding relevant cultural
and spiritual networks available in the community
11. Assist with 6. Accommodate an older person's modesty and privacy

toileting children 7. Assist elderly people to the toilet in a respectful and safe manner
8. Assist with clothing and or provide physical support, if required
9. Help the elderly person to wash their hands and redress dress
10. Protect the protect the elderly person‟s self esteem and privacy when
toileting accidents occur

problems
142
Understanding the importance of routines and the need for sleep for the elderly
Knowledge of methods to maintain independent toilet use
Cultural understanding related to the different types of communication styles to use with the aged
Basic understanding of the various emotional and psychological stages of aging
Knowledge of strategies to maintain the privacy of the elderly
Understanding of strategies to maintain the self esteem of the elderly
Terminal Competency Title: Bathe and dress elderly household members

10. Prepare bath
If necessary, ensure the elderly person is in a safe place while organising
required items
Test temperature of water and ensure water is at the temperature preferred by
the elderly person
available
11. Assist with
Protect privacy and modesty while assisting the older person to undress
bathing
Assist the older person to get into the bath safely or to stand still in best
location for safety
Gently soap and sponge down the older person and encourage them to relax
and feel safe
Rinse soap off ensuring that no soap enters the eyes
Carefully assist the older person out of bath or wet area and provide towel
ensuring that they do not slip
12. Assist to dry and
Gently assist where required in drying the older person
dress the older
person Apply lotions and or powders as directed by the elderly person
Assist the older person to put on clothes while interacting with them
Once the older person is away from the wet area empty water and tidy up

problems
Cultural understanding related to the different types of communication styles to use with the elderly
Understanding the rights of the aged to personal privacy
Basic understanding of the various emotional and psychological stages of aging
Understanding of strategies to maintain the self esteem of the elderly
143
Terminal Competency Title: Provide basic first aid

10. Assess the 4. Identify physical hazards to own and others' health and safety
situation
5. Minimise immediate risk to self and health and safety of the casualty by
controlling the hazard
6. Assess casualty's vital signs and physical condition
11. Apply basic 5. Provide basic first aid management in accordance with established first aid
first aid procedures and available medications, resources and equipment
techniques
6. Reassure victim in a caring and calm manner and make comfortable using
available resources
7. Seek first aid assistance from others in a timely manner and as appropriate
8. Monitor casualty's condition and respond in accordance with effective first
aid principles
12. Communicate 3. Appropriate medical assistance is requested using relevant communication

details of the
4. Details of victim‟s condition and management activities are accurately
incident
conveyed to emergency services or relieving personnel

problems
Knowledge of common safety problems with administering medication to the elderly
144
Terminal Competency Title: Respond to illness, accidents and emergencies
(Elderly Care)

12. Recognise and 5. Report signs of potential illness to household members
respond to signs
6. Seek medical assistance as necessary according elderly person and / or
of potential
household member‟s instructions
illness
7. Inform elderly person‟s family as soon as possible
8. Comfort and settle the elderly person
13. Respond to 5. Ensure the safety of self and others whilst guaranteeing safety of the
emergencies elderly person
and accidents
6. Provide immediate first aid as required
7. Use a range of strategies to calm, reassure and comfort the elderly
person
8. Report accurately details of emergency to appropriate medical authority
14. Respond to 4. Remove the elderly person from threat/danger or remove danger/threat
threats and from the elderly person
situations of
5. Assess the level of immediate danger and the situation is reported to an
danger
appropriate authority
6. Implement agreed emergency procedures are to ensure the safety of the
elderly person

problems
Knowledge of the symptoms of common illness affecting the elderly
Knowledge of common safety problems with administering medication to the aged
145
Course Curricula
MODULE
Name: Level 3 - Household Baby Care
Code: : HOS 332
Household Childcare (HOS230)
62. Read information and complete calculations for baby care
purposes
64. Maintain a safe and healthy environment for babies and
infants
65. Meet the dietary and nutritional needs of babies and infants
66. Feed babies and infants
67. Care for babies and infants
68. Manage activities for babies and infants
69. Bathe and dress babies and infants
Level 3 Household Baby Care qualification
Duration; : 150 hours (i.e. 6 hours for 25 working days)

calculations for baby care purposes
73. Conduct work in a professional and Basic understanding of babies emotional, nutritional
courteous manner and physical needs
Knowledge of age appropriate communication
Knowledge of the causes for behavioural changes in
for babies and infants
babies
75. Meet the dietary and nutritional needs of Understanding of the difference between factual
babies and infants observation and personal interpretations and
subjective information
76. Feed babies and infants Understanding the importance of empathy and non-
77. Care for babies and infants judgemental approaches
78. Manage activities for babies and infants Knowledge of and skills in active listening and
79. Bathe and dress babies and infants assertiveness
146
and pesticides
cuts, burns, gas)
practices
safety needs of babies
groups
Basic knowledge of the underlying principles of all
cookery
Basic knowledge of the effects of different cookery
methods on the nutritional value of food
dress
Understanding of the nutritional needs of babies at
different stages of their development
Knowledge of the safe work practices, particularly in
relation to bending, lifting, and using cutting
implements, appliances, heated surfaces and other
equipment which carry a risk of burns
routines for babies and infants
Understand the social development of babies/infants
Knowledge of different games for babies and infants
Understand the care giving practices within different
cultural groups
Understand attachment and separation anxiety and
appropriate responses
routines for babies and infants
cultural groups
Understand attachment and separation anxiety and
appropriate responses
147
communication styles to use with babies
stages of babies and infants
situations
situations
Understanding the rights of babies and infants to
personal privacy
Knowledge of potential hazards to babies and infants
cuts, burns, gas)
Assessment
Resources

 microwaves
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 steamers.

 Refrigerator
 Washing machine
 Television
 Vacuum cleaner
 Microwave
 Over/grill
148
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
Other resources:
 Cleaning agents
 First Aid Kit
 Toiletries
 Toys for babies
 Support equipment for babies (prams, cots etc)

for baby care

26. Mix baby
products
product information
26.3. Use the correct formula for the particular requirement
27. Follow
27.1. Read through instruction and organise ingredients
instructions for
baby formulas 27.2. Calculate ingredient quantities based on the amount of fluid required
or other drinks based on baby‟s age and weight
27.3. Convert measures according to measurement implement
28. Read stories to

28.1. Read stories and name images in picture books
babies
28.2. Try to engage baby‟s interest in the images
29. Measure
29.1. Ensure the medical is not past the expiry date
medical doses
and weight requirements
29.3. Calculate and monitor times between doses
149
Essential Knowledge to apply processes that require a range of well developed
skills where some discretion and judgement is required
household setting
Basic understanding of babies emotional, nutritional and physical needs
Terminal Competency Title: Discuss charge in a professional andcourteous manner
23. Demonstrate
1.14. Maintain the privacy, confidentiality and trust of the person
professional work
being cared for at all times
ethics when caring for
others 1.15. Perform agreed activities with care and empathy for the
capabilities of the individual being assisted
1.16. Inform employer/ family member of any problems that occur
during care work
1.17. Communicate information accurately and factually, without
being judgmental

household members and specialists involved in the care of the
individual
determine what your instructions are in relation to care giving
1.3. Clarify details to ensure that care requirements are clear and able
to be met correctly
25. Provide feedback

1.1. Identify unexplained changes in behaviour or emotional state
and inform relevant family members and/ or specialists
1.2. Identify environmental or other external factors that may have an
impact on the psychological and emotional wellbeing of the
individual
1.3. Seek guidance supporting the individual in times of change,
psychological or emotional distress
Essential Knowledge to apply processes that require a range of well developed skills
where some discretion and judgement is required
Knowledge of the causes for behavioural changes in babies
Understanding of the difference between factual observation and personal interpretations and subjective information
Understanding the importance of empathy and non-judgemental approaches
150
babies and infants

2. Analyse and deal 1.12. Identify and assess hazards that may be harmful to babies or infants
with household and discuss possible solutions with family members
hazards 1.13. Ensure staircases are gated to stop babies and infants falling down
them
1.14. Secure cupboards and doors are not easy for babies and infants to
open
where babies and infants may lay or crawl
2. Maintain a safe 1.14. Inform parents of in cracks large glass windows and doors
household 1.15. Ensure there are no small objects laying around were babies and
infants lay
1.16. Ensure that no sharp items or plastic bags are accessible to babies
and infants
clean, and dry
1.18. Check that there are no containers of water at ground level
1.19. Confirm that babies and infants are protected from fires, hot
appliances and liquids
1.21. Keep noise low so that cries can be heard
2. Maintain a safe 1.1 Make sure contractors and other strangers are not left alone with babies
play environment and infants
1.1 Tools, equipment, toys and games are appropriate to the age of the
babies and infants
1.1 Babies and infants are supervised in accordance with the parents wishes
1.1 Ensure babies and infants are never left alone
1.1 Remain attentive to babies and infants when you need to talk on the
phone, know where babies and infants are and ensure calls are short
Knowledge of the emotional, nutritional and physical safety needs of babies
151
Babies and infants

13. Identify the 1.17 Ensure baby and infants nutritional needs are catered and calorie intake is
cultural 1.18 Identify the requirements for special diets according to instructions from
requirements of parents
babies and infants 1.19 Identify and meet requirements for specific cultural or religious groups
14. Develop 1.15 Identify the foods unsuitable for babies and infants to eat and exclude meals
meal plans for which include these foods
babies and infants 1.16 Identify food groups and food preparation methods to address the nutritional
needs of the baby or infants
1.17 Introduce one new food at a time and monitor for allergic reactions
food
1.19 Incorporate sufficient choice of food groups for the week
1.21 Ensure meals and snacks are designed to be appetising and attractive to babies
and infants
food for babies 1.15 Prepare ingredients in the manner required and add according to the demands
and infants of the recipe
1.17 Cook, freeze or otherwise process food according to recipe requirements and
age requirements
1.18 Modify food texture to meet the needs of babies and infants
1.19 Cool food quickly to reduce bacterial growth
1.20 Where possible freeze in small serves and keep meals refrigerated for three
days or less
1.21 Use crockery and cutlery that is appropriate for babies and infants
where some discretion and judgment is required
Understanding of the nutritional needs of babies at different stages of their development
152
Terminal Competency Title: Feed babies and infants
Unit Coverage

47. Prepare baby or 8. Maintain the baby‟s or infant‟s eating routine unless they demonstrate
infant for eating hunger at other times
10. Ensure chairs or other seating options are safe for babies and infants to sit
securely on
11. Fill bottle or bowl with just enough for one serving
12. Check that food is at a temperature that will not harm the baby or infant
13. Ensure babies and infants are positioned so they do not choke on food and
liquids
14. Cut food into bite size pieces for infants
15. Make sure that babies and infants remain seated while eating
16. Try to avoid foods that are likely to cause a baby or infant to choke such as
popcorn, hard lollies, and grapes
17. Ensure bottles and clean and test fluid temperature to make sure it is safe
48. Provide food 10. Provide food and drink to babies and infants that is appropriate to their age
11. Ensure that meal time is enjoyable for the baby and infant
12. Find a comfortable spot to sit if feeding a baby and support the head
higher than the body before commencing feeding
13. Adjust bottle levels to stop air entering the baby‟s stomach
14. Burp babies to assist the movement of air from stomach
15. Introduce new foods one at a time to check for allergies
16. Gently spoon food into infants mouths and allow them to attempt to feed
themselves
17. Make certain that babies and infants are never left alone while eating
49. Tidy up after 7. Make sure that the baby or infant has had enough
meal 8. Wash face and hands and ensure clothes do not have food stuck to them, if
required
10. Clean sterilise bottles used by the baby
Knowledge of a balanced diet for babies and infants as per common requirements
Understanding of the need for the frequency of meals
Understanding of the preparation/ processing of food / diet for babies and infants
Understanding of the nutritional needs of babies at different stages of their development
Knowledge of the emotional, nutritional and physical safety needs of babies
Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed babies
153
Terminal Competency Title: Care for babies and infants
12. Monitor and 1.11. Respond to babies and infants in an unhurried, gentle and sensitive way
respond to babies to promote a relationship of trust
and infants 1.12. Closely monitor babies and infants for signs of hunger, distress, pain
and tiredness
1.13. Physically comfort babies and infants as appropriate
1.14. Meet the need for caring, consistent and secure care of babies and
infants in a timely manner
1.15. Interact with babies and infants in a planned and spontaneous manner
1.16. Positively interact with babies and infants during normal routines
1.17. Take time to get to know babies and infants, their individual routines,
rhythms, preferences and cues
1.18. Accommodate whenever possible babies and infants individual routines
of daily care, rest and play
13. Assist babies and 1.1. Ensure that pre-sleep activities are relaxing and calming
infants to rest and 1.2. Maintain a sleep routine to relax babies and infants
sleep 1.3. Create an environment conducive to rest
1.4. Follow the babies or infants preferred „putting to sleep‟ routine
14. Maintain routines 4. Develop routines which are appropriate to the baby's or infants
developmental stage and provide stability and a predictable environment
5. Make changes to activities that support the more important routines of
sleep and meals
6. Monitor for changes in behaviour that suggest changes need to be made
to routines
15. Monitor babies 1. Monitor crying and identify changes or urgency not normally present
and infants for 2. Monitor for typical baby and infant illnesses and their symptoms
signs of illness 3. Take agreed action to alleviate discomfort
4. Consult parents and take babies and infants to doctor or other specialist
if condition deteriorates
16. Change nappies 11. Place the baby or infant in a safe place while organising required items
(diapers) 12. Ensure that the baby or infant cannot fall from the position they are
placed and do not leave them alone
13. Change nappies on a regular basis regardless of whether it is soiled and
check urine colour for dehydration
14. Remove dirty nappy taking not to spread the contents to other locations
15. Wipe down baby‟s and infants bottoms in the correct manner and apply
powder and or lotion if necessary
16. Secure the clean nappy in place ensuring it is not too tight or lose
17. Place the baby or infant in a safe place and then tidy up area and dispose
of soiled nappy
Understanding the importance of routines and sleep routines for babies and infants
Understand strategies for helping babies go to sleep
Understand the care giving practices within different cultural groups
Understand attachment and separation anxiety and appropriate responses
Cultural understanding related to the different types of communication styles to use with babies
Basic understanding of the various developmental stages of babies and infants
154
Terminal Competency Title: Manage activities for babies and infants
Unit Coverage:
3. Play with 1.6 Engage the baby and infant in noises and sounds
babies and
1.7 Read stories and name objects and colours and engage their interest
infants
1.8 Provide a safe and interesting area for the baby or infant to roll around or sit
up and explore
1.9 Monitor baby or infant reactions to play environment to ensure the baby or
infant remains interested, challenged but not frustrated
1.10 Play simple games with the baby or infant to involve motor skills and a range
of senses
1.11 Provide interesting toys for them to explore and practice holding things
1.12 Arrange excursions as necessary
4. Supervise 1.4 Supervise babies and infants as closely as required for their ages, abilities, the
activities contexts
1.5 Arrange for babies and infants to play with other babies and infants on a
regular basis
1.6 Maintain the safety of babies and infants at all times and ensure that handover
of supervision is completed before leaving babies and infants
Understanding the importance of routines and sleep routines for babies and infants
Understand attachment and separation anxiety and appropriate responses
Cultural understanding related to the different types of communication styles to use with babies
Basic understanding of the various developmental stages of babies and infants
155
Terminal Competency Title: Bathe and dress babies and infants

13. Prepare bath
Place the baby or infant in a safe place while organising required items
Test temperature of water and ensure water is at a safe temperature
available
14. Bathe babies and

Talk to and engage the baby or infant while undressing them for the bath
infants
Lower the baby or infant into the sallow water supporting their head make
sure they wont slip
Gently soap the baby or infant with the free hand
Rinse soap off baby or infant ensuring that no soap enters the eyes
Carefully lift the baby or infant out of bath or wet area and wrap in towel
15. Dry and dress the

Gently dry the baby or infant paying attention to underarms, hands and feet
baby or infant
Apply lotions and or powders as directed by the parents
Put on and secure nappy
Put the clothes on while interacting with the baby or infant
Once the baby or infant is in a safe place empty water and tidy up
Understanding the rights of babies and infants to personal privacy
Knowledge of potential hazards to babies and infants
Knowledge of remedial action in case of accident (e.g. cuts, bur
156
Course Curricula
MODULE
Name: Level 3- Household Infirm Adult Care
Code: : HOS 333
Household Elderly Care(HOS231)
1. Read information and complete calculations for infirm adult
care purposes
2. Discuss charge in a professional and courteous manner
3. Maintain a safe and healthy environment for infirm household
members
70. Meet the dietary and nutritional needs of infirm household
members
71. Feed household infirm household members
72. Care for infirm household members
73. Assist infirm person with exercise routine
74. Bathe and dress infirm household members
Pathway: At the completion of the Level 2 Household Elderly Care qualification a student may enter the
Level 3 Household Infirm Adult Care qualification
Duration; : 150 hours (i.e. 6 hours for 25 working days)

calculations for infirm adult care purposes
Knowledge of safe household chemical combinations
81. Discuss charge in a professional and and use
courteous manner Knowledge of health and safety strategies to maintain
safety of self and others when working in a household
setting
for infirm household members
Knowledge of food safety – safe food handling and
83. Meet the dietary and nutritional needs of storage
infirm household members General literacy for reading and writing
84. Feed infirm household members Knowledge of age appropriate communication
85. Care for infirm household members Knowledge of the causes for behavioural changes in
infirm adults
86. Assist infirm person with exercise routine Understanding of the difference between factual
87. Bathe and dress infirm household members observation and personal interpretations and
157
subjective information
Understanding the importance of empathy and non-
judgemental approaches
Knowledge of and skills in active listening and
assertiveness
and pesticides
Knowledge of strategies to maintain the independence
of infirm adults
cuts, burns, gas)
practices
safety needs of infirm adults
groups
Basic knowledge of the underlying principles of all
cookery
Understanding of the nutritional needs of infirm adults
at different stages of their development
Knowledge of a balanced diet for infirm adults as per
common requirements
Understanding of the preparation/ processing of food /
diet for infirm adults
Knowledge of high nutritional food / low nutritional
value food
groups
dress
Understanding of the nutritional needs of infirm adults
at different stages of their development
158
safety needs of infirm adults
Knowledge of health and safety strategies (prevention
of burns, cuts and choking) to safely feed infirm adults
Understanding the importance of a balance between
routines and variation in activities for infirm adults
Understand the social impact of living as an infirm
adult
Basic understanding of the importance of social,
recreational, cultural and spiritual activities for infirm
people
cultural groups
communication styles to use with the aged and infirm
people
Factors contributing to an infirm person‟s ability to
remain active in the community
stages of aging
Strategies for supporting the older person‟s to
maintain social networks and community involvement
Knowledge of the importance of confidentiality and
privacy
situations
Understanding the rights of infirm people to personal
privacy
Knowledge of potential hazards to infirm people
Knowledge of common equipment and aids utilised in
the delivery of personal care to infirm adults
Understand the importance of confidentiality and
privacy
Understand strategies to maintain the self esteem of
infirm adults
cuts, burns, gas)
Assessment
Resources

159
 microwaves
 deep fryers
 salamanders
 food processors
 blenders
 mixers
 slicers
 steamers.

 Refrigerator
 Washing machine
 Television
 Vacuum cleaner
 Microwave
 Over/grill
 Water purifier
 Air conditioner
 Desert cooler
 Lights and fans
Other resources:
 Cleaning agents
 First Aid Kit
 Support/ Walking aids
 Toiletries
160
for infirm household members

30. Mix toiletry
products
product information
30.3. Use the correct formula of the particular requirement
31. Follow recipes

for infirm
household 31.2. Calculate ingredient quantities based on the number of serves required
members
32. Read
32.1. Select newspaper articles that are of interest to the infirm person
newspapers and
stories to infirm 32.2. Read stories and religious texts that are of interest to the infirm person
adults
32.3. Engage elderly in the message/ meaning of the story
32.4. Encourage infirm household members to engage in discussions about the
news article or story message
33. Measure
33.1. Ensure the medicine is not past the expiry date
medical doses
requirements
household setting
Basic understanding of infirm adults emotional, nutritional and physical needs
161
Terminal Competency Title: Discuss charge in a professional and
courteous manner

26. Demonstrate
1.18. Maintain the privacy, confidentiality and trust of the person
professional work
being cared for at all times
ethics when caring for
others 1.19. Perform agreed activities with care and empathy for the
capabilities of the individual being assisted
1.20. Inform employer/ family member of any problems that occur
during care work
1.21. Communicate information accurately and factually, without
being judgmental

household members and specialists involved in the care of the
individual
determine what your instructions are in relation to care giving
1.6. Clarify details to ensure that care requirements are clear and able
to be met correctly
28. Provide feedback

1.4. Identify unexplained changes in behaviour or emotional state
and inform relevant family members and/ or specialists
1.5. Identify environmental or other external factors that may have an
impact on the psychological and emotional wellbeing of the
individual
1.6. Seek guidance supporting the individual in times of change,
psychological or emotional distress
Knowledge of the causes for behavioural changes in infirm adults
Understanding of the difference between factual observation and personal interpretations and subjective
information
Understanding the importance of empathy and non-judgemental approaches
162
infirm adults

2. Analyse and deal 1.17. Identify and assess hazards that may be harmful to infirm adults and
with household discuss possible solutions with family members
hazards 1.18. Ensure railing on staircases to stop infirm adult falling down them
while providing safe and easier access
1.19. Make certain cupboards and doors are easy for infirm adults to open
where the infirm adult walks or to move their wheelchair
2. Maintain a safe 1.22. Support infirm adult to create an environment suitable to needs and
household preference
1.23. Ensure there are no small objects laying around were infirm adults
are walking or wheels their wheelchair
1.24. Confirm that good lighting is available for infirm adults
1.25. Ensure that items required by the infirm adult are readily accessible
clean, and dry
2. Maintain the 1.10. Encourage and support independent action and thinking by the
independence of person with the disability
infirm adults 1.11. Aids and/or equipment to support/assist the infirm person undertake
activities of living independently are sought
1.12. Ensure that infirm people are seated correctly and feel safe in the
vehicle
1.13. Encourage and support/ assist the infirm person to maintain their
environment
1.14. Provide support to promote security of the infirm adult‟s
environment
1.15. Adapt or modify the household, where possible, in consultation with
the infirm adult, to maximise safety and comfort
1.16. Monitor the infirm person's inability to undertake activities of living
independently and report to household members
Knowledge of strategies to maintain the independence of infirm adults
Knowledge of the emotional, nutritional and physical safety needs of infirm adults
163
infirm household members

16. Identify the 1.21 Ensure infirm people‟s nutritional needs are catered and calorie intake is
cultural 1.22 Identify the requirements for special diets according to instructions from the
requirements of infirm person and / or family members
infirm people 1.23 Identify and meet requirements for specific cultural or religious groups
17. Develop 1.23 Select a variety of suitable foods, meals and menus for the specific
meal plans for requirements of the infirm adult
elderly people 1.24 Identify food groups and food preparation methods to address the most
common diet related diseases and disorders of the infirm adult
food
1.28 Ensure meals and snacks are designed to be appetising and attractive to elderly
people
infirm people 1.11 Clean down food preparation area and organise kitchen utensils ready for use
food for infirm 1.23 Prepare ingredients in the manner required and add according to the demands
people of the recipe
1.26 Modify food texture to meet the needs of the infirm person
1.27 Use crockery and cutlery that is appropriate for the infirm adult to hold and
handle
infirm household members
Understanding of the nutritional needs of infirm adults at different stages of their development
164
Terminal Competency Title: Feed infirm household members
Unit Coverage

50. Prepare infirm 18. Maintain the dignity of the infirm person during the process of feeding
adult for eating
20. Ensure chairs or other seating options are safe for the infirm person to sit
comfortably on
51. Provide food 18. Provide food and drink to infirm person that is appropriate to their tastes
and ability and healthy
19. Ensure that the food is safe for the infirm to eat
20. Assist infirm adult to eat, allowing the infirm person‟s personal
preferences to determine the speed and amount of food
21. Make sure that infirm person eats a range of food from the meal to
guarantee a balanced diet
52. Tidy up after 11. Make sure that the infirm person has had enough
meal
12. Wash face and hands and ensure clothes do not have food stuck to them, if
required
Knowledge of a balanced diet for infirm adults as per common requirements
Understanding of the preparation/ processing of food / diet for infirm adults
Understanding of the nutritional needs of infirm adults at different stages of their development
Knowledge of the emotional, nutritional and physical safety needs of infirm adults
Knowledge of health and safety strategies (prevention of burns, cuts and choking) to safely feed infirm
adults
165
Terminal Competency Title: Care for infirm household members
17. Monitor for 1.19. Strategies that the infirm person may adopt to promote healthy lifestyle
changes practices are outlined
associated with 1.20. Physical changes associated with the particular ailment are taken into
the particular account when suggesting different activities
ailment 1.21. Identify and organise opportunities and type of rest according to the
infirm person needs and context
1.22. Utilise knowledge of common problems associated with the particular
ailment when planning routines
1.23. Report changes in an infirm person's care needs to family members
1.24. Report changes in an infirm person's preferences, as a result of a
change in physical appearance to family members
18. Assist the infirm 8. Provide access to resources of interest to the infirm adult
adult pursue their 9. Assist the infirm adult in pursuing their interests
interests and 10. Assist the infirm person to remain in contact with their social network
activities 11. Provide infirm persons with information about community networks
and activities available to them
12. Organise motivating activities in consultation with the infirm, such as
spiritual, religious or humanitarian activities
13. Discuss the exercise routines that have been developed for the person
14. Assist the elderly to complete exercise designed to relive symptoms of
the particular ailment and / or build strength
19. Meet the 13. Maintain the confidentiality, privacy and dignity of the infirm person
emotional needs 14. Encourage, listen to and treat with respect infirm people in their
of infirm adults communications
15. Demonstrate an understanding of the impact of the particular ailment on
the individual's emotional and psychological well-being when
interacting with the infirm person
16. Encourage and support the infirm person's self esteem and confidence to
achieve maximum emotional well-being
17. Show empathy and respect to an infirm person who is emotionally
distressed
18. Support the infirm person who is experiencing loss and grief
20. Support spiritual 8. Demonstrate acceptance of an infirm person's cultural and spiritual
and cultural preferences
pursuits 9. Facilitate the infirm person's continual participation in cultural and
spiritual practices and celebrations
10. Provide the infirm person with information regarding relevant cultural
and spiritual networks available in the community
21. Assist with 18. Accommodate an infirm person's modesty and privacy
toileting infirm 19. Assist infirm people to the toilet in a respectful and safe manner
adults 20. Assist with clothing and or provide physical support, if required
21. Help the infirm person to wash their hands and redress dress
22. Protect the protect the infirm person‟s self esteem and privacy when
toileting accidents occur
Understanding the importance of a balance between routines and variation in activities for infirm adults
Understand the social impact of living as an infirm adult
Basic understanding of the importance of social, recreational, cultural and spiritual activities for infirm
people
166
Cultural understanding related to the different types of communication styles to use with the aged and
infirm people
Factors contributing to an infirm person‟s ability to remain active in the community
Basic understanding of the various developmental stages of aging
Strategies for supporting the older person‟s to maintain social networks and community involvement
Knowledge of the importance of confidentiality and privacy
Terminal Competency Title: Assist infirm person with exercise routine

Unit Coverage:
1 Assist exercise 1.1 Review the exercise routine developed by a specialist and plan out activities
routine in
1.2 Identify community networks that the infirm person may use to support their
consultant with
exercise routine
specialist
1.3 Work with the infirm person to achieve their exercise goals
2 Assist infirm 2.1 Identify and develop strategies to overcome barriers to participation and
person to implement following consultation with the infirm person
remain
2.2 Support the family in their endeavours to facilitate community integration of the
actively
infirm person
involved
2.3 Support socializing during exercise routine
Understanding the importance of a balance between routines and variation in activities for infirm adults
Understand the social impact of living as an infirm adult
Basic understanding of the importance of social, recreational, cultural and spiritual activities for infirm
people
Cultural understanding related to the different types of communication styles to use with the aged and
infirm people
Factors contributing to an infirm person‟s ability to remain active in the community
Basic understanding of the various developmental stages of aging
Strategies for supporting the older person‟s to maintain social networks and community involvement
Knowledge of the importance of confidentiality and privacy
167
Terminal Competency Title: Bathe and dress infirm household members

16. Prepare bath
Test temperature of water and ensure water is at the temperature preferred by
the infirm person
available
17. Assist with

Protect privacy and modesty while assisting the infirm person to undress
bathing
Assist the infirm person to get into the bath safely or to stand still in best
location for safety
Gently soap and sponge down the infirm person and encourage them to relax
and feel safe
Rinse soap off ensuring that no soap enters the eyes
Carefully assist the infirm person out of bath or wet area and provide towel
18. Assist to dry and

Gently assist where required in drying the infirm person
dress the infirm
person Apply lotions and or powders as directed by the infirm person
Assist the infirm person to put on clothes while interacting with them
Once the infirm person is away from the wet area empty water and tidy up
Understanding the rights of infirm people to personal privacy
Knowledge of potential hazards to infirm people
Knowledge of common equipment and aids utilised in the delivery of personal care to infirm adults
Understand the importance of confidentiality and privacy
Understand strategies to maintain the self esteem of infirm adults
168
Skills Development Initiative for Clusters
(Domestic work/Household Assistant)
Technical Workshop
on
Competency Standards and Training Module Development
List of Participants
Government of India
S.no. Name Organisation and Address Tel & Email

designation
1. Mr. Des Raj Deputy Director 23710446
General, DGET, MOLE des.raj@nic.in
2. Mr. Pranav Assistant Director of 23766337, 9911138178

Choudhary Training, DGET, prnv.chdhry@rediffmail.com
MOLE
3. Mr. J.N. Rai Board of Tech. 27326030, 9818329088,
Education rbtettedelhi@nic.in
4. Mr. S. P. Singh Controller, Board of 27326030, 27323161

Technical Education, 9810644812
Govt. of NCT of Delhi,
Dept of Training &
Technical Education
5. Mr. Ram Gopal Training Branch Pitampura 27321024

(Functional Group, ag1972.500@rediff.com
HQ), Directorate of
Training & Technical
Education
6. Mr. Anil Gupta Directorate of Training 27321024, 9868173619

& Technical Education
7. Mr. Yogesh K. Directorate of Training 22579532, 9868896402

Sharma & Technical Education Yogeshsharma06@gmail.com
8. Mr. D.P.S. Verma Principal, Directorate of 24351667, 9818022219

Training & T echnical
Education
9. Mr. S. Augusthy AIT (Exam), 27327771, 9971949859

Directorate of Training
& Technical Education
10. Mr. R.S. Solanki A.D. (Trg.) Directorate 27321024, 9811909305
169
of Training & Technical
Education
Training Providers
S.No. Name Organisation and Address Tel & Email

designation
11. Mrs. Arun Grover Director, Jan Shikshan EE-Block, 27636181
Sansthan, Prayas Jahangirpuri 9868987498
Delhi 110033 arugrove@rediff
mail.com
12. Mr. Harish Sahay Director, Prayas Institute of 59, Tughlakabad 9818677125
Economic Empowerment Institutional Area Sahay2005@redi
ffmail.com
13. Ms. Piyali Sen Prayas 59, Tughlakabad 65664991,

Institutional Area, 9811585673
N.Delhi – 62
14. Mr. Sanjeev K. Singh JSS Prayas 9250238639
15. Dr. (Mrs.) S. Gupta JSS Prayas Jahangirpuri 9810716334
16. Sr. Leona Domestic Workers Chetanalaya, 9-10 9312473428

Federation Bhai Veersing 011-65254388
Marg, r.ranjita@gmail.c
New Delhi 110 001 om
17. Ms. Jyoti Ekka Domestic Workers Chetanalaya, 9-10 65254388

Federation Bhai Veersing
Marg,
New Delhi 110 001
18. Ms. Mukti Roshni Domestic Workers Chetanalaya, 9-10 65254388

Federation Bhai Veersing
Marg,
New Delhi 110 001
19. Ms. Kuku S Kumar Head, TMI Academy of E-4 Defence 9810011848.
Travel and Tourism studies, Colony, New Delhi md@travelmatei
ndia.net
20. Mr. Anish Slath Institute of Hotel Pusa, New Delhi - 25841411,
Management 12 9212300772
anish-
slath@indiatimes
.com
170
21. Mr. Yogesh Mathur Sr. Lecturer, Institute of Qutab Institutional
Hotel Management and Area, New Delhi
Catering
22. Mr. B.S. Negi Principal, ITI, Sirifort & ITI GNCTD 9868851980
Malviya Nagar, D.T.T.E
23. Mr. F. Lakara Nirmal Sewa Samiti M-8 South Extn.- 26251262
II, 44.D.49, New
Delhi
Resident Welfare Associations
S.No. RWA Name Address Phone no.

24. Kailash Residents Mr. Vijay Sharma, Senior K-20 Kailash 9818517313
Welfare Association Research Officer for Colony, ND-48
Scientific Tools - BARC &
IAEA (+Gen.Secretary)
25. Avasiya Kalyan Samiti, Mr. Madan Lal 2/200 9818053119
Dakshinpuri Extn. Dakhinpuri
extn. Near
Virat Cinema,
behind police
station, N.D.62
26. Malviya Nagar Mr. Mandhir Dogra 26672936,

Residents Welfare 26681366
Association
Experts

designation
27. Ms. S. Ganesan Deputy Director of 10 Alandur Road, 044 22500256
Training, National CTI Campus, 09884711382
Instructional Media Guindy, Chennai 600 sakthiganesen2000
Institute (NIMI), 032 @yahoo.com
DGET, MOLE
28. Mr. S. Mathivanan National Instructional 10 Alandur Road, 044-22500248,

Media Institute (NIMI), CTI Campus, 22500657,
DGET, MOLE, Guindy, Chennai 600 9384765446,
032 24765446
29. Mr. Sairam Manager, ICRA Chennai 09940072696

Management Sairam.m@imacs.in
Consulting Service
171
Limited (IMACS)
30. Ms. Sarala Gopalan Expert 138 Vasant Enclave 26151065,

New Delhi 110057 9350294044
saralagopalan@gma
il.com
31. Mr. Ashok Kumar FICCI 23765083

9868126064
ashok1947@nic.in
ILO

designation
32. Ms. Akiko Sakamoto Skills Development Core 4B, India Habitat 011 24602101 (ext.
Specialist Centre, Lodhi Road 263)
sakamoto@ilo.org
33. Ms. Reiko Tsushima Gender Specialist Core 4B, India Habitat 011 24602101
Centre, Lodhi Road tsushima@ilo.org
34. Ms. Belinda Smith Consultant, ILO Core 4B, India Habitat 011 24602101
Centre, Lodhi Road belinda@smithcom
yn.com.au
35. Mr. Rit Chandra Consultant, ILO Core 4B, India Habitat 011 24602101
Centre, Lodhi Road rit.chandra@gmail.
com
36. Ms. Ria Mukherji Consultant, ILO Core 4B, India Habitat 011 24602101
Centre, Lodhi Road ria_mukherji@hotm
ail.com
172
Level – 1
1. Module Name Assistant Steward.
2. Sector Hospitality
3. Code HOS134
4. Entry Qualification Min 5th std, Spoken English module as Language 18
yrs and above or 5th std, written English module
passed, 14 yrs.
5. Terminal Competency Successful candidates would be able to handle
independently the restaurant or Bar or Bar and
restaurant with confidence.
6. Duration 120 Hours.
7. Job profile A trainee after completing the module could work
independently in a medium size hotel or restaurant and
manage the entire restaurant and kitchen service.
8. Course content
.
Practical Competencies Under pinning Knowledge (Theory)
 Maintaining personal  Practice good personal Hygiene &
cleanliness & Hygiene maintain good grooming standards
practices.  GMP
 Carry out basic First Aid  Knowledge about equipments used in
treatment / notifying accident. Bar and Restaurant
 Practicing Fire Safety measures.  How to handle waste?
 Occupational hazards and  The Restaurant.
safety norms.  Meaning of Mis-en Place “Walk
 Good Housekeeping practices through from Start to Close”.
at all times.  Laying of cover cloth
 Simple Disaster Management &  Table Set – up
preventive measures for staff /  Common Sauces and their Basic
guests / machines in the event Ingredients.
of Earthquakes, Tsunami, etc.  Salads with recommended Dressings.
 Practice waste disposal as per  Food & Their accompaniments.
environmental laws.  Understanding of menu items.
 Pest control measures.  Method of cooking food.(Basic)
 Napkin folding / how to lay Boiling, Steaming, raising, Grilling,
table cloth / carrying Cutlery. Steering, broiling, baking
 Changing & laying of Table  Breakfast continental, English
cloth. Breakfast
 How to use the Tray, Tray  American Breakfast(Components)
carrying position, how to lay  Energy and water conservation Theory
the Tray for breakfast / Room on Mock tails
service.  Buffet and banquets – types
 Arrangement and preparation of  Service of breakfast / lunch, dinner ,
Side Board & Service Table  Buffet service.
 How to place order to the  Types of Non-alcoholic Beverages &
Kitchen and bar. their service.
 Arrangement of silver  Spirits & Liquors – Gin / Brandy /
according to the menu on the Rum & Beer (Draught / Bottled Beer).
table.  Guerdon.
173
 Service of Breakfast / Lunch,  Personality development, attitude,
Dinner, Buffet Service behaviour & values.
 Service of Wines & Alcoholic  The importance of team works in
Beverages, Knowledge of hospitality.
glasses
 Closing the Restaurant- soiled
Linen removal / preparation of
period, preparation of checklist.
 Flambé Dishes (preparation).
 A – la – carte Cover and types
of Services.
 Table – de hotel cover and
breakfast cover.
9. Tools and equipments required to train 20 candidates
A full fledged restaurant
174
Level – 1
1. Module Name Assistant Waiter.
3. Code HOS135
passed, 14 yrs.
5. Terminal Competency Successful candidates would be able to work as a
waiter independently the restaurant or Bar or Bar and
8. Course content

practices.  GMP
safety norms.  Meaning of Mis-en Pla “Walk through
 Good Housekeeping practices from Start to Close”.
 Pest control measures.  Method of cooking food.(Basic)
 Napkin folding / how to lay Boiling, Steaming, Braising, Grilling,
cloth. Breakfast
table.  Guerdon.
175
glasses 
of Services.
breakfast cover.
9. Tools and equipments required to train 20 candidates

A full fledged restaurant
176
Level – 1
1. Module Name Assistant Barmen.
3. Code HOS136
passed, 14 yrs.
Barman independently the restaurant or Bar or Bar and
8. Course Content

practices.  GMP
safety norms.  Meaning of Muse on Place “Walk
 Good Housekeeping practices through from Start to Close”.
 Pest control measures.  Method of cooking food.(Basic) -
 Napkin folding / how to lay Boiling, Steaming, Braising, Grilling,
cloth. Breakfast
table.  Guerdon.
177
glasses
of Services.
breakfast cover.
 9. Tools and equipments required to train 20 candidates
A full fledged bar and restaurant
178
Level – 1
1. Module Name Pantry man
3. Code HOS137
4. Entry Qualification Min 5th std, Spoken English module as Language and
with experience in pantry beverage making and
minimum 18 yrs of age
Pantry man independently handles the preparation of
basic beverages tea, coffee, and cold drinks, ice cream,
and fruit juice keeping in hygienic and serve faster.
8. Course content
 Understanding the pantry layout  Understand KOT procedure & follow
for efficient service and fast the same.
disposal of orders simple  Product knowledge, preparation and
method of pantry controls accompanist pre service & post
 Menu knowledge of preparation service follow up hygiene, safety in
varies types of sandwiches, the pantry.
burgers, pizzas, tea, coffee, cold  Menu knowledge-menu terms coffee,
drink, preparing preservation & tea and lounge service
presentation hygienic, cold  GMP (good manufacturing practices)
storage, usage, basic hazards.  HACCP
 First aid  Emergency handling
 Personality development
 Communicative English
9. Tools and equipments needed for training 20 candidates

1. Kitchen
2. Vessels
3. Refrigerator
4. Glasses
5. Spoon
6. Cups and Saucers
7. Filter
179
Level – 1
1. Module Name Geriatric Assistant

3. Code HOS 138
4. Entry Qualification Min 5th std, and 14 years of age
5. Terminal Competency After completion of training, the trainee will develop a
love for the task and make it their vocation and challenge
rather than a job.
They will have a passion for the work and serve the elderly
with commitment and dedication.
6. Duration 100 Hours
7. Job profile Be able to take care of senior citizen at home or on an old
age home.
8. Course Content
 Physically fit and strong  Learning new methods and techniques
 Disease free, basic knowledge through of care for the elderly at home as well
hands-on experience of taking care of as old age homes
elderly.  Learning how to treat and care for
 Basic nursing skills correct sitting, them through love.
sleeping positions to avoid  Creating the right happy atmosphere
complications. by helping the elderly to stay focused
 First aid, music, games for elderly, on solutions, not problems
reading operating wheel chairs.  How to control anger, impatience.
 `How to do the basics. Support while  How to build a positive mental
walking, sleeping, use of toilet attitude towards the elderly.
 Maintaining the environment always  First aid, entertainment gadgets
clean, dry, and airy with plenty of  Follow the prescribed medication for
sunlight exposure. the elderly.
 Knowledge of fire hazards, safety  Empathy and its application good
ambulance, local police, senior listening skills personality
citizens call center help lines. development.
 All essential telephone nos. how to  Spoken English.
make a phone call, answer telephones
calls
 Personal hygiene and health
awareness, seasonal health
requirements.
 Cots, Beds, Easy Chairs, Walking 
stick,
 Towels, Napkins, Bed linen
 Serving plate, glass, spoon
180
Level – 1
1. Module Name Hotel Billing Clerk

3. Code HOS 139
4. Entry Qualification Min 7th std & Mathematical knowledge and English, and
18 years of age
5. Terminal Competency Training should enable to handle the billing process, tally
kitchen order tickets, table counter billing. He will reflect
confidence, smartness, efficient and a pleasing personality.
He would be energetic, enthusiastic, vibrant and a healthy
person.
7. Job profile Can take charge of all billing and receipts, in a hotel
restaurant, resorts & service apartment with experience,
he/she can take responsibility of the cashier
8. Course Content
 Verify the service transactions with  Basic mathematics.
kitchen order tickets.  Logical thinking.
 Billing for services.  Alert mind.
 Tally the kitchen order tickets with  Staff interaction.
bill.  Tallying skills.
 Issue bills to the right table/customer.  Menu identification.
 Tally service with billing.  Rate identification.
 Courteous customer interaction.  Maintenance of bill/records/
 Co ordinate with stewards. register/cancelling/discount.
 Personal hygienic.  Time management.
 First aid.  Personality development.
 Room billing.  Communication skills
 Calculating discounts on bills.
 Handing over at end of shift.
 Billing systems, check-list, and
computer use.

1. Billing machine 
2. Calculator
3. Bill Book
4. Pen and pencil
181
Level – 1
1. Module Name Door Man

3. Code HOS 140
4. Entry Qualification 5th std passed or failed. 5.6‟‟ and above height well built
physically strong & attractive body, athletic agile and
positive personality ready to serve
5. Terminal Competency After the training he will be able to receive the guests in a
polite way and at the meantime prevent unauthorized
persons from entering
7. Job profile The individual after training will be able to independently
handle the responsibility of impressing and receiving
customers
8. Course content
 Physically strong.  What make a good doorman better
 Powerful and agile and positive attitudes of a good doorman skill
personality. development
 Alert. a) Personality
 Control of the entry area. b) Communications
 Knowledge of basic requirement c) Inter personal relationship
as doorman & security saluting d) Anger management
stand well dressed & well e) Team building
groomed  Reporting
 GMP(good manufacturing practices)
 HACCP
 Emergency handling
 9. Tools and equipments needed for training 12 candidates
Door desk 
Wide door
182
Level – 1
1. Module Name Domestic/Higher level House keepers

3. Code HOS 141
4. Entry Qualification Minimum 5th std and 14 years of age
5. Terminal Competency After the training the candidate shall have developed skills
of house keeping.
7. Job profile The training will enable the individual to work efficiently
and effectively as a good housekeeper in a up market house
or corporate house keeping superior
8. Course content
 General over all desire and  Tracking the importance and responsibilities
knowledge of housekeeping as professional domestic help and
and home front management. housekeeper.
 To understand their role and  To enhance their technical skills in
responsibility as housekeeping providing better housekeeping service.
support and the “do‟s and  To learn the art and science of good
don‟ts” of housekeeping tasks. housekeeping and modern methods and use
 To have a fair knowledge of of soaps, detergents, stain removers, dish
the use of soaps, detergents, washing liquid.
stain removers, used in  Personal hygiene, health, first aid, fire
cleaning floors, toilets, safety.
kitchens and utensils..  Personal drive and decorum.
 To understand the how and  Basic cooking skills and fast food making
why, when and where of the for emergency.
housekeeping task.  Knowledge of markets, marketing, shopping
 How to carry & play with and accounting.
children of child care carrying  Building a strong character and a positive
methods, resting methods, use personality. Spoken English.
of right type of toys.  Overcoming anger, anxiety, and frustration
 Handling domestic appliance and having a calm mind.
safely & gadgets.  Toys of children, pets
 To have knowledge of the use  How to handle basic emergencies
and functioning of washing  5-S concepts and House keeping skills of
machines, microwave, ovens, sweep, swab, dust and cleaning homes,
gas, mixer-grinder, fridge, institutions and establishments.
food processors, vegetable  Importance of have high moral values of
peeler, wet grinders their honesty, integrity, sincerity, and
cleaning and maintenance. commitment.
 Safety measures, precautions  Handling domestic appliances safety.
while using gadgets.
 Use of telephone /fax basic
communication skills in
English and local languages.
 Knowledge ECB. Air
183
conditioner homer
arrangement aquarium pet
handling

Full fledged hotel rooms 
184
Level – 1
1. Module Name Assistant Bell Captain

3. Code HOS 142
4. Entry Qualification 5th Std + Spoken / Written English Module
5. Terminal Competency After the training the trainee should be able to assist Bell
captain by understanding the role and responsibility as the
face of the organization.
7. Job profile The Assistant bell captain takes responsibility of collecting
guest material required luggage and deliver to the rooms
take charge of left luggage identification of group luggage,
baggage & luggage system. All star hotels need these
services for the guests in Metro and Major towns.
8. Course content
 Practicing the personality of the front  Layout of front office & its
office staff, positive, courtesy, good organizational structure.
manners, humble and passionate of  Security practices.
the task. Loves meeting people, good  Customer care.
command on language, well groomed  Safety practices.
and smart person.  Fire prevention.
 Practicing good communication and  Emergency handling
developing attitude.  General reception procedure
 Handling the baggage without  How to handle
damaging, arranging them in a neat  Conference baggage
way and safe guarding them in the  Telephone handling & manners
absence of the guest  Social skills & soft skill training.
 Practicing on the latest hotel software  Maintaining errand card
for baggage handling  GMP(good manufacturing practices )
 HACCP
 9 Tools and equipments needed for training 20 candidates
Entrance of a hotel 
185
Level – 1
1. Module Name House Keeping – Room Boy

3. Code HOS 143
4. Entry Qualification 5th Std and minimum14 years of age
5. Terminal Competency On completion of the training module the trainees would
be able to prepare a room for the guest
7. Job profile The trained individual is a need in all star categories hotel
resort and material service apartments.
8. Course content
 Physically strong and capable of hard  Understand duties & responsibilities of

laborious work of room and general house keeping staff reinforce basic
area sweeping and swabbing energetic values of honesty integrity loyalty.
&efficient in executing responsibility  Customer care & comfort
capable of understanding in English  Cleaning procedures & use of
&communicate with guest knowledge equipment & gadgets
of bed making preparing rooms as per  Stain removal
laid down norms  Personal skills.
 New innovation in room making  Electrical basic problem identification
blanket & towel folding  GMP (good manufacturing practices)
 Department & inter department  HACCP
coordinator open channels of  Emergency handling/reporting
communications for efficient &  Personality development
effective work  Communicative English
 Linen room procedures; issue of
linen, stocktaking and keeping
accurate records, lost & found
procedures
 Carpet & rugs cleaning
 Basic safety norms
 Basic hygiene norms
 Security at work and in rooms
 Basic values & honesty integrity and
loyalty
 Handling vacuum cleaner, T V remote
, A/C, door keys, lighting operation
 Toilet cleaning procedure
 Pest control methods
 Public area cleaning
 Customer care
 Fire prevention
 Plumbing problems (Handling
general cleaning).
186
9 Tools and equipments for training 20 candidates
1. Full fledged hotel room

2. Vacuum cleaner
3. Brooms and Mops
4. Water bucket
5. Floor cleaning brush
187
Level – 1
1. Module Name House Keeping – Chamber maids

3. Code HOS 144
8. Course content
 Physically strong and capable of  Understand duties & responsibilities of

hard laborious work of room and housekeeping staff reinforce basic
general area sweeping and values of honesty integrity loyalty.
swabbing energetic &efficient in  Customer care & comfort
executing responsibility capable  Cleaning procedures & use of
of understanding in English equipment & gadgets
&communicate with guest  Stain removal
knowledge of bed making  Personal skills.
preparing rooms as per laid down  Electrical basic problem identification
norms  GMP (good manufacturing practices)
 New innovation in room making  HACCP
blanket & towel folding  Emergency handling/reporting
 Department & inter department  Personality development
coordinator open channels of  Communicative English
communications for efficient &
effective work
 Linen room procedures issue of
linen stocktaking & keeping
accurate records, lost & found
procedures
 Basic values & honesty indignity
and loyalty
 Handling vacuum cleaner, T V
remote , A/C, door keys, lighting
operation
 Customer care
 Fire prevention
188
 Plumbing problems. Handling
general cleaning.
9. Tools and equipments for training 20 candidates
1. Full fledged hotel rooms

2. Vacuum cleaner
3. Brooms and Mops
4. Water bucket
189
Level – 1
1. Module Name Assistant House Keeper

3. Code HOS 145
8. Course content
 Physically strong and capable of hard  Understand duties & responsibilities of

laborious work of room and general house keeping staff reinforce basic
area sweeping and swabbing energetic values of honesty integrity loyalty.
&efficient in executing responsibility  Customer care & comfort
capable of understanding English  Cleaning procedures & use of
&communicate with guest knowledge equipment & gadgets
of bed making preparing rooms as per  Stain removal
laid down norms  Personal skills
 New innovation in room making  Personality development
blanket & towel folding  Electrical basic problem identification
 Department & inter department  GMP (good manufacturing practices)
coordinator open channels of  HACCP
communications for efficient &  Emergency handling/reporting
effective work  Personality development
 Linen room procedures; issue of  Communicative English
linen, stocktaking & keeping accurate
records, lost & found procedures
 Basic values & honesty, integrity and
loyalty
 Handling vacuum cleaner, T V remote
, A/C, door keys, lighting operation
 Customer care
 Fire prevention
 Plumbing problems handling general
cleaning.
190
1. Full fledged hotel room
2. Vacuum cleaner
3. Brooms and Mops
4. Water bucket
191
Level – 1
1. Module Name The Dosa Maker

2. Sector Hospitality – Street vendor
3. Code HOS 146
be able to hygienically prepare good quality Dosas using
good raw material, roast and serve the same in a
presentable manner keeping in mind quality foods, quality
service hygiene and hazard of food poisoning.
7. Job profile The trained individual can move to the next level to
become a micro entrepreneur
8. Course content
 Practicing cleanliness and personal  Basics of Dosa preparation, different
hygiene in the preparation and serving types of Dosa viz. Masala, Sada,
of Dosa. Uttappa, Omelette, Ghee Dosa, Paper
 Preparing Dosa mix by grinding and Dosa, Roast, Set Dosa, etc.
mixing ingredients like rice, black  Good manufacturing practices food
gram etc. presentation, food colouring.
 Washing the grinder and the vessels  Basic knowledge of food safety.
 Fermenting the dosa flour  Personal hygiene the need for medical
 Heating the pan and spreading Dosa fitness
flour evenly, and removing the dosa  Personality development.
without damaging.  Norms for good clean service.
 Serving hot Dosa to customers.  Right of ingredients for recipe
 Preparation of Chutney and Sambar  Waste management.
 Control methods storage & care of  GMP (Good Manufacturing Practices)
material, formula for food costing  HACCP
 First aid  Emergency Handling
 Simple menu planning  Personality Development
1. Wet grinder 
2. Frying Pan
3. Wide burner Stove
192
Level – 1
1. Module Name Anna (Rice) Sambar Maker

2. Sector Hospitality – Street Vendor
3. Code HOS 147
be able to hygienically prepare good quality Rice and
Sambar using good raw material, and serve the same in a
presentable manner keeping in mind quality foods, quality
service hygiene and hazard of food poisoning.
8. Course content
 Cleaning and cutting of vegetables,  Importance of Anna (Rice) and
chillies and grating coconut. Sambar in daily food.
 Preparing sambar powder by  Different types and grades of rice
optimally blending the spices availability and their suitability for
 Preparing sambar preparing rice.
 Cleaning rice and preparing rice  Different types of sambar – Onion
(Anna) Sambar, Dal, Kootu, Kadi, Butter
 Preparing different rice varieties viz sambar,
Bisibelebaath, Pulav, Chitraanna,  Vegetables and green leaves used for
Puliyogare, Rice bath, tomato bath, sambar
Jeera rice, curd rice  Types of rice preparations –
 The importance of personal hygiene Bisibelebhaat, Pulav, Rice bath,
in the tomato bath, Chitraanna, etc
 Customer care & service.  Good manufacturing practices food
 Do‟s and don‟t of good clean service. presentation, food colouring.
 Good washing and serving practices.  Food producing industry.
 Right method of food preparation.  Basic knowledge of food safety. Basic
 Control methods storage & care of food value.
material, formula for food costing  Personal hygiene the need for medical
 First aid fitness
 Simple menu planning  Personality development.
 Norms for good clean service.
 Washing and cleaning practices.
 Right of ingredients for recipe
 Waste management.
 GMP (Good Manufacturing Practices)
 HACCP
 Emergency Handling
 Personality Development
193
1. Vegetable cutter 
2. Pressure Cooker
3. Rice cooker
4. Plain vessels
5. Stove
6. Ingredients for cooking
7. Spoons
8. Plates
194
Level – 1
1. Module Name The Biryani Specialist.

2. Sector Hospitality- Street Vendor
3. Code HOS 148
5. Terminal Competency On completion of the training candidate would be able to
hygienically prepare Biriyani using good raw material, and
serve the same in a presentable manner keeping in mind
quality foods, quality service hygiene and hazard of food
poisoning.
8. Course content
 The importance of personal  Introduction to Biriyani; difference
hygiene in the food industry. between Fried rice, Lemon rice,
 Customer care & service. Puliyogare, Anna Sambar and Biriyani.
 Do‟s and don‟t of good clean  Types of Biriyani; Vegetable Biriyani,
service. Mutton Biriyani, Egg Biriyani etc
 Basic food value.  Good manufacturing practices food
 Understanding of calorific value of presentation, food colouring.
served items.  Basic Knowledge of food safety, Personal
 Good washing and serving Hygiene and Awareness of Health
practices. hazards, food poisoning.
 Right method of food preparation.  Personality development.
 Food costing & food posturing  Communication Skills.
 Control methods / Storage and  Nutrition & calorific value of material
care of material, Hygiene at work. used.
 The mixing and preparing of  Norms for good clean service.
ingredients for Biriyani.  Washing and cleaning practices.
 Accompaniments for Biriyani.  Handling Leftovers.
 Take away packages
 HACCP
 Emergency Handling.
 Communicative English.
1. Kitchen complete with Vegetable
cutter, Pressure Cooker, Rice cooker,
Plain vessels, Stove, Spoons, Plates
2. Ingredients for cooking
195
Level – 1
1. Module Name The Kabab Maker

3. Code HOS 149
hygienically prepare Kababs using good raw material, and
serve the same in a presentable manner keeping in mind
poisoning.
8. Course content
 The importance of personal  Preparation of food by directly roasting in
hygiene in the food industry. flame
 Customer care & service.  Different types of Kababs
 Do‟s and don‟t of good clean  Good manufacturing practices food
service. presentation, food colouring.
 Basic food value.  Basic Knowledge of food safety.
 Understanding of calorific value of  Personal Hygiene.
served items.  Awareness of Health hazards.
 Good washing and serving  Personality development.
practices.  Communication Skills.
 Right method of food preparation.  Nutrition & calorific value of material
 Food costing & food posturing used.
 Control methods / Storage and  Norms for good clean service.
care of material, Hygiene at work.  Washing and cleaning practices.
 The mixing and preparing of  Handling Leftovers.
ingredients for Kabab.  Food poisoning Causes.
 Proper accounting methods Kabab.  HACCP
 Personality Development.
 Grills 
 Kabab Handlers
 Charcoal operated stove
 Electric stove
196
Level – 1
1. Module Name Seekh Kabab & Beef grill – Road side vendors.
3. Code HOS 150
hygienically prepare Seekh Kabab beef grill using good
raw material, and serve the same in a presentable manner
keeping in mind quality foods, quality service hygiene and
hazard of food poisoning.
7. Job profile The trained individual can work in a special restaurant only
for charcoal grill food or become an independent micro
entrepreneur with an eating or a Hotel introducing
innovative ways of drawing more customers and increasing
rates
8. Course content
 The importance of personal hygiene  Good manufacturing practices food
in the food industry. presentation, food colouring.
 Customer care & service.  Basic Knowledge of food safety.
 Do‟s and don‟t of good clean  Personal Hygiene.
service.  Awareness of Health hazards.
 Basic food value.  Personality development.
 Understanding of calorific value of  Communication Skills.
served items.  Nutrition & calorific value of material
 Good washing and serving used.
practices.  Norms for good clean service.
 Right method of food preparation.  Washing and cleaning practices.
 Food costing & food posturing  Handling Leftovers.
methods.  Food poisoning Causes.
 Control methods / Storage and care  GMP(Good Manufacturing Practices)
of material, Hygiene at work.  HACCP
 The mixing and preparing of recipe  Emergency Handling.
ingredients for Seekh Kabab &  Personality Development.
Beef grill.  Communicative English.
 Proper accounting methods Seekh
Kabab & Beef grill.
 Kabab making grills 
 Charcoal burning stove
197
Level – 1
1. Module Name The Chat maker

3. Code HOS 151
hygienically prepare good chats using good raw material,
and serve the same in a presentable manner keeping in
mind quality foods, quality service hygiene and hazard of
food poisoning.
7. Job profile The trainee after completing the module will be capable of
setting up a larger Chat hotel with many varieties and with
best customer service, serving the customers in a clean
professionally managed environment.
8. Course content
 The importance of personal  Good manufacturing practices food
hygiene in the food industry. presentation, food colouring.
 Customer care & service.  Basic Knowledge of food safety.
 Do‟s and don‟t of good clean  Personal Hygiene.
service.  Awareness of Health hazards.
 Basic food value.  Personality development.
 Understanding of calorific value of  Communication Skills. What are the
served items. Chats?
 Good washing and serving  Nutrition & calorific value of material
practices. used.
 Right method of food preparation.  Norms for good clean service.
 Food costing & food posturing  Washing and cleaning practices.
methods.  Handling Leftovers.
 Best control methods / Storage and  Food poisoning Causes.
care of material, Hygiene at work.  GMP(Good Manufacturing Practices)
 Portion control and formulas for  HACCP
food and ingredients.  Emergency Handling.
 Costing knowledge of gadgets and  Personality Development.
new technology .i.e. Solar lamps  Communicative English.
cooking gas.
1. Stove 
2. Vessels
3. Mixer
198
Level – 1
1. Module Name Cook – Chinese (Veg and Non Veg)

3. Code HOS 152
hygienically prepare good Chinese food using good raw
material, and serve the same in a presentable manner
keeping in mind quality foods, quality service hygiene and
hazard of food poisoning.
working in a large hotel/restaurant specialized in Chinese
food with many varieties and with best customer service,
serving the customers in a clean professionally managed
environment.
8. Course content
 The importance of personal  Popular Chinese food and their recipe.
hygiene in the food production  Good manufacturing practices food
industry. presentation, food colouring.
 Preparation of different Chinese  Basic Knowledge of food safety.
food varieties  Personal Hygiene. The need for medical
 Customer care & service. examination.
 Do‟s and don‟t of good clean  Norms for good clean service.
service.  Washing and cleaning practices.
 Basic food value.  Right use of ingredients for recipe.
 Good washing and serving  Waste Management.
practices.  GMP(Good Manufacturing Practices)
 Right method of food preparation.  HACCP
 Food costing & food posturing  Emergency Handling.
 Cost control methods / Storage and  Personality Development.
care of material, Hygiene at work.  Communicative English.
 First Aid.
 Simple menu planning and
accompaniments.
 Product Knowledge.
 Basic of Food & Beverage
Service.
 Kitchen with utensils, wash basin, 
cutting board, plates etc
Level – 1
199
1. Module Name Tea - Stall
3. Code HOS 153
hygienically prepare good Tea using good raw material,
and serve the same in a presentable manner keeping in
mind quality, quality service and hygiene
setting up a Tea - Stall with many varieties and with best
customer service, serving the customers in a clean
professionally managed environment.
8. Course content
 Preparing different beverages like  Good manufacturing practices food
normal tea, normal coffee, lemon presentation, food colouring.
tea, cold coffee, KT, badam milk,  Beverages and their varieties like tea,
instant coffee, coffee, badam milk,
 Handling cups, saucers, glasses,  Basic Knowledge of food safety.
kettles and flasks.  Personal Hygiene. The need for medical
 The importance of personal examination.
hygiene in the food production  Norms for good clean service.
industry.  Washing and cleaning practices.
 Customer care & service.  Right use of ingredients for recipe.
 Do‟s and don‟t of good clean  Waste Management.
service.  GMP(Good Manufacturing Practices)
 Good washing and serving  HACCP
practices.  Emergency Handling.
 Food costing  Personality Development.
 Cost control methods / Storage and  Communicative English.
care of material, Hygiene at work.
 First Aid.
 Product Knowledge.
 Basic of Food & Beverage
Service.
1. Stove 
2. Vessels
3. Filter
200
Level – 1
1. Module Name Room service operator

2. Sector Hospitality- Hotel
3. Code HOS 154
5. Terminal Competency After completing the module a room service operator
should be able to provide quick, efficient customer service.
7. Job profile The trained individual will be able to independently handle
room service respectively and manage the department to
provide quick effective and good service to customer by
building an effective law of Room service waiters and
personal.
8. Course content
 Practical set up of room service  Excellent Communication Skills and
operation division of responsibility Telephone Manners.
menu knowledge and product  Product Knowledge good rapport inter
details food & beverage control personal relationship with service staff.
safety, security hygiene at work.  Need for Personality development English
 Personal skill development pre- for specific purposes communication
service procedure post service and skills customer service.
billing.  GMP (Good Manufacturing Practices)
 Preparation of trays for all type of  HACCP
Ala-carte service. Up to date  Emergency Handling.
knowledge of menu.  Personality Development.
 Bar, tobacco procedures safety,  Communicative English.
hygienic security at work. Menu
knowledge, general billing
procedures use.
 Knowledge of Basic Menus.
 Room Service Tray / Trolleys.
1. Well established hotel room with 
furniture like cots, tables, chairs,
cupboards
2. Serving trays, water jar, glass
3. Towel and soap
201
Level – 1
1. Module Name Infant Nursing Care – Crèche Assistants / genetic care

2. Sector Hospitality- Hotel Customer care
3. Code HOS 155
5. Terminal Competency At the end of the training the individual should be
competent to take care of a child aged 0-3 years. To assist
he/she will be fully equipped to care for the child in every
area of need from feeding, to caring while awake till
sleeping time
7. Job profile Assistant in Crèche and at the home to take care of Babies
below the age five years.
8. Course content
 Understanding Basic Infant  Basic knowledge about infant care
caretaker requirements. How to  Role & responsibility.
carry, hold, and handle the child  Precautions and Care needed at every
with care and concern. level
 Precautions to be taken while  Being alert, conscious, sensitive and
bathing, hot/cold changing diapers. wholly committed like a mother and
 Use of right clothing, cleanliness, nurse.
and hygiene to avoid infections  Communication in English and local
and skin care. languages.
 Feeding milk bottle, cleanliness,  Techniques of changing diapers,
quantity, temperature holding cleanliness, environment, clothing,
stance / follow diet chart. temperature regulating feeds.
 After feed precautions.  Maintenance of charts and information,
 Understanding the mind, moods First Aid and Emergency.
and needs of infants / senior  Personal Hygiene.
citizens.  Empathy –its application.
 Maintaining records for parents /  Personality Development, Spoken
Doctors. English.
 Information to parents while
handing over.
 Know basic cooking.
1. Crèche with cradles, beds,
linen, toys
2. Kitchen with stove and vessels
3. Wash basin and bath room
202
Level – 1
1. Module Name Butchery

2. Sector Hospitality- Hotel
3. Code HOS 156
5. Terminal Competency The Butcher in a hotel / restaurant / retail shop, at the end
of the course will be professionally handle the department
and cut, chop and deliver quality products required for
various types of food produced.
7. Job profile Star Hotels needs the services of a butcher because of the
volume involved. Therefore a trained butcher in all areas of
meat technology is an asset.
8. Course content
 Identification of different types of  The importance of meat technology.
meat  The theory & practice of meat cutting.
 Mutton, Chicken, fish, beef, pork  Why is training necessary?
and the various types of cuts in  Cost and benefit analysis of right
each. knowledge.
 The use of specific types of knives  Hygiene, Health hazards.
choppers etc.  Poison Treatments.
 Use of cutting machines  Cleaning methods.
 Specialized cutting for specific  Washing methods.
purposes, stakes, fillets roast,  Customer Service.
mixing, chops preparation,  Personality Developments.
tendering, and tandoori cuts.  English for Specific purpose.
 Cleaning the raw material.  The right use of equipments scales etc.
 Identifying quality of meat unfit  Portioning
for human use.  Cutting machines and cleaning
 Cleaning the knives, table, hooks,
cutting machine and complete
work area.
 Safe disposal of wastes.

1. Table for cutting meat 
2. Chapping boards
3. Knife of different sizes
4. Wash basin
5. Meat hangers
6. Cutting machines
203
Level – 1
1. Module Name Restaurant Cooks (Chettinad)

2. Sector Hospitality- Restaurant
3. Code HOS 157
5. Terminal Competency The trained candidate shall be able to cook good Chettinad
foods in a clean and hygienic way
7. Job profile Hotels need the services of cooks for catering to different
tastes of customers, and hence a specialist has always a
good demand. There is a growing demand in corporate
canteens.
8. Course content
 Planning meals, preparation and  Specialties in Chettinad food preparation
presentation. and taste. Their culture and customs.
 Applying safety gadgets like  Understand various cooking materials.
aprons, head covers and gloves  Importance of planning of food
while at work. preparation.
 Practicing different food  Knowledge of weights and measures to be
preparation methods. used
 Loss control methods.  Preparation of ingredients.
 Storage and care of materials.  Method of cooking various types of new
 Nutrition, fat free cooking. material
 Personal Hygiene  Accompaniments and garnishes.
 Attitude and Behaviour  First Aid.
 Team work skills.  GMP ( Good Manufacturing Practices)
 Emergency handling.  HACCP
 Personality Development.  Basic cooking ingredients for Chettinad.
 Practicing unique cooking
methods styles.

1. Kitchen with stoves, vessels, 
pressure cookers, frying pans,
spoons, sieves.
2. Wash basin and cleaning area
3. Sieves of different grades
204
Level – 1
1. Module Name Restaurant Cooks (Continental)

3. Code HOS 158
5. Terminal Competency The trained candidate shall be able to cook good
Continental foods in a clean and hygienic way
canteens.
8. Course content
 Planning meals, preparation and  Definition and specialties in Continental
presentation. foods; their preparation and taste, culture
 Applying safety gadgets like and customs.
aprons, head covers and gloves  Understand various cooking materials.
while at work.  Importance of planning of food
 Practicing different food preparation.
preparation methods.  Knowledge of weights and measures to be
 Loss control methods. used
 Storage and care of materials.  Preparation of ingredients.
 Nutrition, fat free cooking.  Method of cooking various types of new
 Personal Hygiene material
 Attitude and Behaviour  Accompaniments and garnishes.
 Team work skills.  First Aid.
 Emergency handling.  GMP ( Good Manufacturing Practices)
 Personality Development.  HACCP
 Communicative English.  Basic cooking ingredients for Continental
 Practicing unique cooking foods
methods styles.

spoons, sieves.
205
Level – 1
1. Module Name Restaurant Cooks (Italian)

3. Code HOS 159
5. Terminal Competency The trained candidate shall be able to cook good Italian
canteens.
8. Course content
 Planning meals, preparation and  Specialties in Italian food preparation and
presentation. taste. Their culture and customs
aprons, head covers and gloves  Importance of food preparation.
while at work  Knowledge of weights and measures to be
 Food preparation methods. used
 Team work skills.  Basic cooking ingredients for Italian
 Emergency handling. foods.
 Personality Development.  GMP ( Good Manufacturing Practices)
 Communicative English.  HACCP
 Unique cooking methods styles.
 9. Tools and equipments for training 20 candidates
spoons, sieves.
206
Level – 1
1. Module Name Restaurant Cooks (Japanese)

3. Code HOS 160
5. Terminal Competency The trained candidate shall be able to cook good Japanese
canteens.
8. Course content
 Planning meals, preparation and  Specialties in Japanese food preparation
presentation. and taste. Their culture and customs
aprons, head covers and gloves  Importance of food preparation.
while at work  Knowledge of weights and measures to be
 Food preparation methods. used
 Attitude and behaviour  First Aid.
 Team work skills.  Basic cooking ingredients for Japanese
 Emergency handling. foods.
 Unique cooking methods styles.
spoons, sieves.
207
Level – 1
1. Module Name Restaurant Cooks (Kerala)

3. Code HOS 161
5. Terminal Competency The trained candidate shall be able to cook good Kerala
canteens.
8. Course content
 Planning meals, preparation and  Specialties in Kerala food preparation and
presentation. taste. Their culture and customs.
 Personality Development.  Basic cooking ingredients for Kerala
 Communicative English. foods
methods styles.

spoons, sieves.
208
Level – 1
1. Module Name Restaurant Cooks (Korean)

3. Code HOS 162
5. Terminal Competency The trained candidate shall be able to cook good Korean
canteens.
8. Course content
 Planning meals, preparation and  Specialties in Korean food preparation
presentation. and taste. Their culture and customs.
 Personality Development.  Basic cooking ingredients for Korean
 Communicative English. foods
methods styles.

spoons, sieves.
209
Level – 1
1. Module Name Restaurant Cooks (Mangalore - Udupi)

3. Code HOS 163
5. Terminal Competency The trained candidate shall be able to cook good Udupi –
Mangalore foods in a clean and hygienic way
canteens.
8. Course content
 Planning meals, preparation and  Specialties in Udupi and Mangalore food
presentation. preparation and taste. Their culture and
 Applying safety gadgets like customs.
 Communicative English.  Basic cooking ingredients for Udupi -
 Practicing unique cooking Mangalore foods
methods styles.

spoons, sieves.
210
Level – 1
1. Module Name Restaurant Cooks (North Indian - Tandoori)

3. Code HOS 164
5. Terminal Competency The trained candidate shall be able to cook good Tandoori
foods, the specialty of North India, in a clean and hygienic
way
canteens.
8. Course content
 Planning meals, preparation and  Specialties in Tandoori preparations like
presentation. Roti, Chicken, and Kabab. Their culture
 Applying safety gadgets like and customs.
 Communicative English.  Basic cooking ingredients for Tandoori
 Practicing unique cooking preparation
methods styles.

1. Kitchen with Tandoori kiln, 
stoves, vessels, pressure cookers,
frying pans, spoons, sieves.
4. Vegetable cutters
211
Level – 1
1. Module Name Restaurant Cooks (Thai)

3. Code HOS 165
5. Terminal Competency The trained candidate shall be able to cook good Thai
foods, the specialty of South-east Asia, in a clean and
hygienic way
good demand. There is a growing demand for South-east
Asian Cuisine.
8. Course content
 Planning meals, preparation and  Specialties in Thai food preparations.
presentation. Their culture and customs.
 Personality Development.  Basic cooking ingredients for Thai food
 Communicative English. preparation
methods styles.

212
Level – 1
1. Module Name Restaurant Cooks (Western)

3. Code HOS 166
5. Terminal Competency The trained candidate shall be able to cook good Western
foods.
Asian Cuisine.
8. Course content
 Planning meals, preparation and  Specialties in Western food preparations.
presentation. Their culture and customs.
 Personality Development.  Basic cooking ingredients for Western
 Communicative English. food preparation
methods styles.

5. Baking Oven
213
Level – 1
1. Module Name Restaurant Cooks (South Indian)

3. Code HOS 167
5. Terminal Competency The trained candidate shall be able to cook good South
Indian - vegetarian foods.
Asian Cuisine.
8. Course content
 Planning meals, preparation and  Specialties in South Indian Vegetarian
presentation. food preparations like Idli, Dosa, Vada,
 Applying safety gadgets like Upma, Sambar, Rasam, Pongal, Puri-sagu,
aprons, head covers and gloves etc. Their culture and customs.
while at work.  Understand various cooking materials.
 Practicing different food  Importance of planning of food
preparation methods. preparation.
 Loss control methods.  Knowledge of weights and measures to be
 Storage and care of materials. used
 Nutrition, fat free cooking.  Preparation of ingredients.
 Personal Hygiene  Method of cooking various types of new
 Attitude and Behaviour material
 Team work skills.  Accompaniments and garnishes.
 Emergency handling.  First Aid.
 Practicing unique cooking  Basic cooking ingredients for South
methods styles. Indian food preparation

frying pans, spoons.
5. Idli Stand and cooker
214
Level – 1
1. Module Name Idli - Sambar Maker

2. Sector Hospitality – Street vendor
3. Code HOS 168
be able to hygienically prepare good quality Idlis using
good raw material and serve the same along with chutney
and sambar in a presentable manner keeping in mind
poisoning.
8. Course content
 Practicing cleanliness and personal  Basics of Idli preparation, different
hygiene in the preparation and serving types of Idli viz. Rice idli, Rava Idli,
of Idli Idli roast, Tatte Idli, Dahi Idli etc.
 Preparing Idli mix by grinding and  Good manufacturing practices food
mixing ingredients like rice, black presentation
gram etc.  Basic knowledge of food safety.
 Washing the grinder and the vessels  Personal hygiene the need for medical
 Fermenting the Idli flour fitness
 Putting idli flour in idli stand, and  Personality development.
baking in steam under uniform  Norms for good clean service.
pressure and temperature  Right ingredients for recipe
 Serving hot Idli to customers along  Waste management.
with Chutney and Sambar.  GMP (Good Manufacturing Practices)
 Preparation of Chutney and Sambar  HACCP
 Control methods storage & care of  Emergency Handling
material, formula for food costing  Personality Development
 First aid  Communicative English
 Simple menu planning
1. Wet grinder 
2. Idli cooker – Different sizes
3. Stove
4. Steam connections in case of a large
restaurant
215
Level – 2
1. Module Name Care giver for Differently abled children (Physical and
Mental)
3. Code HOS 269
5. Terminal Competency Successful candidates would be able to care special children,
nurse them and give suitable meditation under medical
instruction and guidance
6. Duration 100 Hours for new and 60 hours for mothers
7. Job profile Specifically trained to take care of mentally or physically
challenged children/adults and provide material required
proper nursing care..
8. Course content
 Patience and caring nature with a  Understanding various types of
caring and loving heart. disabilities.
 Physically alert and strong both in  How to handle each type of disability.
body & mind.  Understanding emotional needs, type of
 Willing to go the nth mile to make care and concern
the child‟s life enjoyable.  Building physical, mental, emotional
 Identifying various types of D‟4 capabilities to handle them
ways of handling  Understanding the importance, role and
 Providing medication under responsibility as specialist
guidance  Use of equipment, medical gadgets, type
 Giving nursing care to the children of medicines to be administered and
 Practicing correct use of gadgets, quantities.
fixing braces, wheel chair  Knowledge and information of emergency
movements care centres.
 Filling confidence in children by  Types of allergies and antidotes
telling stories, arranging indoor  Basic nursing care.
games, singing songs and showing  Empathy, its application patience
audio visuals.  Personality development
 spoken English
9. Tools and equipment for training 20 candidates
1. Various playing tools for disabled children – 

Indoor games like carom, chess,
2. Cot, Chair, Support sticks, wheel chair
3. Musical instruments
216
Level – 2
1. Module Name Care giver – Day care

3. Code HOS 270
5. Terminal Competency Successful candidates would be able to work both at pre-
school and home to provide better service to children aged
0-5 years; Skilled to handle a child, feed, clothe them.
They will also have basic first aid knowledge to handle
emergencies, attend phone calls etc.
6. Duration 100 Hours for new and 60 hours for mothers
7. Job profile The trained person should be able to independently look
after children 0-5 years in pre-school, Montessori nursery
as care givers or they could be hired by the family or by an
institution nursery play school, day care centre.
8. Course content
 The how of child care carrying  What is child care
methods, resting methods, use of right  Why child care and role and
type of toys responsibilities of care giving.
 What not to give children, alertness,  Personal hygiene
caution, handling fondness, feeding  Learning basic values and practicing
techniques, potty training, knowledge them at the work place.
of allergies how/why  The art and science of being patient,
 Learning basic hygiene and honest, sincere and committed
cleanliness.  Self inspired cleanliness and hygiene,
 Washing, use of soaps and detergents, personal, child and environment
powders, medicines etc.  First aid
 Basic first aid, self inspired code of  Playing games/music/T.V programs
conduct, dressing manners, and handling equipment.
mannerisms.
 Basic English and communication
skills building a positive mental
attitude.
 Maintaining high standards of service
and accountability.
 Personality development and spoken
English
1. A crèche with toys, beds, cots, cradles 
etc
217
Level – 2
1. Module Name Hotel Cashier

3. Code HOS 271
4. Entry Qualification Min 12th std + Mathematical knowledge and English, and
minimum17 years of age
5. Terminal Competency After the training he will be able to handle the cash
counters, plan the coin requirements tally cash collections,
write and tally the cashiers scroll. He will reflect
confidence, smartness, efficient and a pleasing personality.
hand the responsibility of a cashier in a restaurant, resort or
a medium size hotel or service apartment.
8. Course content
 Verify the billing for services.  Basic mathematics.

 Tally the kitchen order tickets with  Logical thinking.
bill.  Alert mind.
 Issue receipts for cash collected.  Customer interaction.
 Tally cash at end of shift/day.  Cash counting, tallying skills.
 Prepare cashier scroll and tally it with  Maintenance of cash book.
physical cash.  Basic banking.
 Identification of fake notes.  Handing over at end of shift.
 Coins management.  Operation of cash machines.
 Courteous customer interaction.  Billing system, computer use.
 transact with bank for cash remittance  Computer library

1. Cash box
2. Strong room
3. Cash collection table with different
compartments for changes
218
Level – 2
1. Module Name Food and Beverage service-Star Hotels and Fine Dining
Restaurants
3. Code HOS 234
4. Entry Qualification Min 10th std + Mathematical knowledge and English, and
18 years of age + HOS 135/ HOS 136
5. Terminal Competency After the training he will be able to work as a head waiter
or bar tender in five star hotels or fine dining restaurants
handle the activities of waiter and stewards or a captain in
a restaurant or hotel or as a waiter in a five star hotel.
8. Course content
 Passionate about F&B service.  Attributes of a good waiter.

 Already working as waiter,  Hotel layout and organization at preparing
steward, captain, in seated eating dining area.
houses.  Principal staff of restaurant, mis-en-place
 Desire to raise the bar and gain and waiting tables and serving meals.
competency in the field and  Safety, hygiene, security at work,
move to the next level in a star cleanliness, wastage, disposal.
hotel where he can meet the  English for specific purposes.
required international standards.  Personality development.
 Physically fit, agile and  GMP (good manufacturing practices).
committed to service.  HACCP.
 Emergency handling.
 First aid.
 Personality development.
 English for waiter , stewards and captains ,
hotel industry
6. 9. Tools and equipments needed for training 20 candidates
1. Full fledged restaurant 7.
2. Serving trays
3. Plates, cups, saucers, spoons,
forks, knife, aprons, tissue
papers
4. Salt and pepper bottles
5. Towels and napkins
219
Level – 2
1. Module Name Handy man

3. Code HOS 273
4. Entry Qualification Should have completed house wiring, plumbing and basic
carpentry modules in MES.
5. Terminal Competency After the training the trainee could be a multi tasking
individual experienced and will be able to handle minimum
repairs of hardware in a medium sized hole.
7. Job profile The trainee after completing this module will be qualified
as a regular handy man in hotels and resorts as a multi
tasking individual, capable of handling independently the
hotel, resort or service apartment
8. Course content
 A qualified electrician with training  The important of handy man & his role
from ITI. in the organization.
 Knowledge of layout of electrical  The important of customer care and
plumbing in the building. priority of emergency services alert
 Experienced basic plumbing needs. quick and speedy action when needed
 Experienced basic carpentry needs over all supervisors of all areas.
 Should be capable of being a handy  Personality development English for
man in a smaller hotel service apt set specific purpose communication skills
up. customer service.
 Should demonstrate a keenness to  The jobs of wireman, plumber, and
learn and gain knowledge use it on carpenter
the job.
 Safety, first aid.
 Attend to upkeep of the hotel replace
the fused bulbs, fuse switches, leaking
taps and the hotel problems.
 Well established Hotel with water 
connections, lighting, fans, air-
conditioning, TV sets, well equipped
kitchen, Bore well, water pump Etc.
220
Level – 2
1. Module Name Bell Captain

3. Code HOS 274
4. Entry Qualification 5th Std + Spoken / Written English Module + HOS 142
5. Terminal Competency After the training the trainee should be able to better
supervise and co-ordinate the activities of the bell desk
7. Job profile The bell captain takes responsibility of organizing the bell
boys in the hotel collect guest material required luggage
and deliver to the rooms take change of left luggage
identification of group luggage, baggage & luggage
system. In star hotels and resorts, he is a support to front
office executive.
8. Course content
 Team spirit ability to work together  Attitudes of good supervisor

and build team spirit in members.  Managing Anger manager and
 Have leadership qualities & be able to conflicts.
establish good rapport with staff at all  GMP (good manufacturing practices).
levels.  Role and responsibility of a bell
 Team Building exercises with the captain in a star hotel.
subordinates  How to build an effective team.
 Positive personality and supervisory  How to develop a sport of team work.
ability.
 Technical & formal procedure on the
job.
 Baggage handling procedures
 Emergency handling

1. Bell stand 8.
2. Visitors langue
3. Wide door similar to a star hotel
entrance
221
Level – 2
1. Module Name Steward/Head waiter

3. Code HOS 237
4. Entry Qualification 10th Std + HOS 134/HOS135/HOS136 and 18 years of age
5. Terminal Competency Successful candidates would be able to independently
handle the restaurant in the absence of the manager and
take care of the guests.
7. Job profile Fine dining restaurants and five star hotels are always in
need of trained waiters and stewards. He can work as a
restaurant manager in a medium size hotel or resort or a
service apartment
8. Course content
 Maintaining personal cleanliness &  Knowledge about various type of

hygiene practices. equipments used in the restaurants and
 Apprising, maintaining and checking bars.
after drawing of cutlery, crockery,  General idea about the functioning of
glassware, linen, hygienically pantry/still room /side board in the
handling of the same. hotel / restaurant. The restaurant
 Polishing silver and brass ware  The menu- type of menu, course of
 Waiting at the table menu, uses of menu card.
 Carry out basic first aid  Rules for laying a table/ rules for
treatment/notifying accident waiting at the table/dos and don‟ts for
 Practicing fire safety measures a waiter.
 Occupational hazards and safety  Knowledge of cutlery, crockery,
norms glassware etc, -it usage
 Good housekeeping practices at all  Types of menu, 11 courses of menu.
times  General meaning of meal description.
 Simple disaster management &  Alcoholic & non-alcoholic beverages
preventive measures for  Usage of correct glasses
staff/guests/machines in the event of  Basic idea of banquet and buffets
earthquakes, tsunami, etc  Types of service
 Practice waste disposal as per  mannerism when waiting
environmental laws  energy and water conservation
 Pest control measures  Personality development and team
 Knowledge about the type of cutlery building
& crockery/ glassware to be used with  Communication skills
what type of dish
 Handling, upkeep and polishing of
silver, cutlery and crockery
 How to use service cloth, carrying of
plates, clearing of plates & cutlery.
 Mise-en- & pla.
 A-la-carte cover and service of
222
different type of food like
Chinese/Indian/buffet
 Table laying for different types of
services.
 Table-de-hotel cover
 Breakfast covers
 Basic of cocktails and mock tails
 Service of alcoholic & non-alcoholic
drinks.
 Service knowledge
 Attitude and behaviour
 Personality appearance,
communication skill and customer
dealing, guest complaint handling
 Disposal of waste material

Full fledged restaurant
223
Level – 2
1. Module Name Food and beverage service

2. Sector Hospitality- Outdoor catering
3. Code HOS 276
4. Entry Qualification 10th Standard with knowledge of English and local language
and minimum14 years of age
5. Terminal Competency A well-trained individual will be able to handle large cocktail
and dinner parties. He will reflect confidence, smartness,
efficient and a pleasing personality. He would be energetic,
enthusiastic, vibrant and a healthy person
7. Job profile The trainee will be fully equipped to take responsible as a
member of the service team and deliver good efficient clean
service for outdoor Catering establishments.
8. Course content
 Maintaining physical fitness.  What is F & B Service Role and
 Meeting people and serving them responsibility of F & B Service for
willingly. Cocktails and Snacks service.
 Checklist, Serving, Packing,  The conscientious effort to see guests get
Carting, medical checkups. proper attention and service.
 Alcoholic Beverages and its  GMP (Good Manufacturing Practices)
service.  HACCP
 Proper handling of bottles and  Importance of developing a positive
canned items. attitude, energetic and enthusiastic and
 Preparing Service Trays. service oriented.
 How to serve wines, alcohol, 
snacks.
 How to set service trays.
 The Uniform.
 The Buffet Service.
 The Plated Service.
 The Clearance Service.
 The Clearance and clean up.
 Do‟s and Don‟t in Service.
 Personality Development.
 9. Tools and equipments for training 20 candidates
1. Well established restaurant and bar 
224
Level – 2
1. Module Name Language coordinator

2. Sector Hospitality- Hotel/Restaurant/Bar/Retails/
3. Code HOS 177
4. Entry Qualification 10th Standard with knowledge of English and local language
and minimum16 years of age
5. Terminal Competency After completion of the course a trainee should be able to
converse fluently with colleagues and customers. They will
have a good comprehension, terminology and local lingo on
the job. He / She will be able to coordinate with people talking
different languages, act out roles and understand them better.
7. Job profile In star hotels and large hotels, where people talking different
languages work together or come as guests, the language
coordinator shall help them in understanding each other and
express their requirements.
8. Course content
 Have a desire to enhance his  Basic grammar specific to
capabilities knowing the communication.
importance of English in the world  Learn to speak intelligently with
market. customers, vendors and sales people.
 Basic understanding of how, why,  Learn through role-play exact
where and wherefore of his/her conversation in English.
specific task.  Enable profession in the language with
 Practical through groups discuss, foreign / local accent.
role-play, Debates, Education to  Learn to write words and correct
develop fluency in sentences and practice the same.
communication.  Enable the participants to start the process
 Practicing body language as a of communicating on the job with clients /
communication medium customers.
1. Class room 
2. Picture charts with caption in
different languages
3. Audio tapes of different languages
4. Multi language Dictionary
225
Level – 2
1. Module Name Restaurants – Captains

2. Sector Hospitality- Restaurant/Bar
3. Code HOS 278
4. Entry Qualification 10th Std + HOS 275and 18 years of age
develop the capabilities captains and shaping their personality
to become fully confident and positive
7. Job profile After completing this module the individual can move to the
next level as Asst. Restaurant Manager or independently
handle Restaurants, Hotels, Resorts or service apartments.
8. Course content
 Developing the ability to work  The attitude of a good waiter, steward and
with a team. captain
 Developing a team spirit.  New innovative way of restaurant layout
 Communicating with colleagues & its organization.
effectively.  Principle staff of restaurant.
 Practicing good personal skills and  Kitchen Staff.
social skills.  Procedure and document to be followed at
 Good knowledge of menu and work.
product knowledge, restaurant  Eye for detail and close supervisor, pre
layout designs. and post checks regularly for high
 Be well groomed, smart and standards.
positive through knowledge of  Generating positive attitude in team, and
restaurant fast service and co- building effective team.
ordination of the team members.  Personality Development.
 First Aid.  Communicative English for Restaurant
 Emergency Handling. purpose.
 GMP (Good Manufacturing Practices)
 HACCP

1. Well established restaurant with staff
226
Level – 2
1. Module Name Pre-school child support associate

2. Sector Hospitality- Customer Care
3. Code HOS 279
4. Entry Qualification 10th std + Spoken / Written English Module
5. Terminal Competency After completion of the course a trainee should be able
to take care of children in pre-nursery, Montessori or
kindergarten schools
7. Job profile There is a growing demand for care takers for small
kids as both father and mother are going out for work.
The trained candidates can independently handle the
play groups, pre nursery and school kids of 2 to 5 years
age group.
8. Course content
 Developing an attitude and ability to  Theory of pre-school curriculum and
look after small children and give them the logics
tender loving care  Personality development
 Developing skills of handling small  Teaching methods to attract children
children affectionately, carrying them for learning and team working.
and make them comfortable in the  Training in public speaking
organized and play group situation.  Training in basic singing, dancing
 Practice creating positive atmosphere by and story telling skills
singing, story telling, playing games,  Voice and speech training for
and holding the attention of children and correct English oral usage.
create curiosity.  Basics of computers and internet
 Communicating with children and their  Soft skill training for removing
parents effectively. mother tongue influence and caste
 Looking after the hygiene and and religion influence.
cleanliness of the children and the area.
 Providing food, milk and water when
needed and guiding the children to take
food and water.
 Giving first aid if a child is injured
while playing and reporting to the
parents appropriately.
 Observing the behaviour of children and
identifying any sick child and getting
medical attention.
1. Play home for children
2. Class room with full furniture
3. Display boards for learning letters and
words with pictures of animals, fruits,
vehicles etc.
227
Level – 3
1. Module Name Steward - Supervisory

2. Sector Hospitality- Hotel/Restaurant/Bar
3. Code HOS 380
4. Entry Qualification 10th Std + HOS 275and 18 years of age
develop the capabilities of Steward, shaping their personality
to become fully confident and positive
7. Job profile After completing this module the individual can move to the
next level as Asst. Restaurant Manager or independently
handle Restaurants, Hotels, Resorts or service apartments.
8. Course content
 Developing the ability to work  The attitude of a good steward, captain.
with a team.  New innovative way of restaurant layout
 Developing team spirit among and its organization.
colleagues  Principle staff of restaurant.
 Practicing effective  Kitchen Staff.
communication with colleagues.  Procedure and document to be followed at
 Good knowledge of menu & work eye for detail and close supervisor
product knowledge, restaurant pre and post checks regularly for high
layout designs. standards.
 Be well groomed, smart and  Learning to generate positive attitudes in
positive through knowledge of team; building an effective team.
restaurant fast service and co-  Personality Development.
ordination of the team members.  Communicative English for Restaurant
 First Aid. purpose.
 Emergency Handling.  GMP (Good Manufacturing Practices)
 HACCP

1. Well established hotel / restaurant / 
bar
228
Level – 3
1. Module Name Senior Captain - Supervisory

2. Sector Hospitality- Hotel/Restaurant/Bar
3. Code HOS 381
4. Entry Qualification 10th Std + HOS 277 and 18 years of age
5. Terminal Competency After completion of the course a trainee should be able
to develop the capabilities of Senior captain, shaping
their personality to become fully confident and
positive
7. Job profile After completing this module the individual can move
to the next level as Asst. Restaurant Manager or
independently handle Restaurants, Hotels, Resorts or
service apartments.
8. Course content
 Developing the ability to work  The attitude of a good steward,
with a team. captain.
 Developing team spirit among  New innovative way of restaurant
colleagues layout and its organization.
 Communicating effectively with  Principal staff of restaurant and
colleagues kitchen.
 Developing personal and social  Procedure and document to be
skills. followed at work.
 Good knowledge of menu and  Eye for detail and close supervisor.
product knowledge, restaurant  Pre and post checks for high
layout designs. standards.
 Be well groomed, smart and  Good listening.
positive through knowledge of  Generate positive thinking in team
restaurant fast service and co- and methods of building on
ordination of the team members. effective team.
 First Aid.  Personality Development.
 Emergency Handling.  Communicative English for
restaurant purpose.
 GMP (Good Manufacturing
Practices)
 HACCP
Well established hotel with staff
229
Sectoral Skill Panel
Sl. Name Address Contact details
No
1 Mr. S. J. Amalan Director, Apex Hi-Tech Institute, Bangalore sjamalan@yahoo.co.in
Chairman and Regional Director D.G.E.T, Ministry of 080-23378335
Labour and Employment, Karnataka, +(91) 0 9880361079
Andhra Pradesh and Orissa.
2 Mr. L. Nagarajamurthy Former Director of Vocational Education, nagarajamurthyl@gmail.com

Advisor Government of Karnataka +(91) 0 9448633189
3 Mr. Eric D. Jacob Vocational Training Provider and member ericjacobd@hotmail.com
Vice Chairman of Planning Commission Sub committee – +91-9845162653
Modular Employable Skills
Bangalore Hotel Academy
#198, Nandidurga Road, Bangalore 560046
4 Mr. B. Purushothama Consultant – QMS and Textiles purushothama1949@yahoo.co.in
B-17, Jayanthi Apartments, 13th cross, 4th +(91) 0 9448864028
Main, Malleswaram, Bangalore 560003 080-23461512
Members
5 Arun Parmar Ex. Director, Gemawat Resorts Ltd. arunparmar@yahoo.com
Consultant – Restaurants and Eateries +(91) 9343755900
No 9, 1st floor, Venkatachari Nagar,
RMV second Stage,
Bangalore 560094
6 Alan L.C. Ming Trainer – Hospitality, CRM and HACCP alanlcming@gmail.com
No 21 (New 53), 2nd Cross +(91) 9844061317
Hutchins Road, St Thomas Town
Bangalore 560084
7 Ms. Shalini Trainer – Hotels and Restaurants shalviv@gmail.com
T-109, Poorva Park, +(91) 9886789569
53 MSO Colony
Cox Town. Bangalore 560005
8 R. Ramesh Kumar Trainer Hospitality Kumarraju7@ADL.com

73/8. 3rd Cross, Kariana playa +(91) 9740157187
Ramachandrappa Layout
Lingaraja puram
Bangalore 560084
9 Shalom Meyer # 204, Azarez
3rd C Cross. 3rd Block
H.R.B.R Lay out, Hennur
Bangalore 560084
10 Md. Nadeem Fairoze Professor and Head Prof.nadeem@gmai.com
Dept of Livestock Products Technology +91-80-23518840, 23411483
Veterinary College, Extn 205
KVAFSU, Hebbal
Bangalore 560024
11 D. Ananda Raj Consultant-Strategic Management anandrajd@yahoo.com
#51, 5th Cross , Marappa Garden, +919886035343
Benson Town Post,
Bangalore-560046
230

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Course Curricula for Short Term Courses based on

Modular Employable Skills (MES)

DIRECTORATE GENERAL OF EMPLOYMENT AND

41. Household Help (Cleaning)………………………………………......................................... 63

The skill development at present is taking place mostly in the informal

Another related problem to be tackled is large number of students drop

Frame work for Skill Development based on ‘Modular Employable Skills

 Demand driven Short term training courses based on modular employable

The Short Term courses would be based on „Modular Employable Skills

Curriculum Development Process

• Identification of Employable Skills set in a sector based on division of work in

(Close involvement of Employers Organizations, State Governments, experts,

Development of Core Competencies

Some important core competencies to be developed are:

1. Safety consciousness and safe working practices

Duration of the Programmes

Access to the qualification could be through:

 An approved training programme; Or

The training methods will be individual centered to make each person a

Instructional Media Packages

LEVEL-3 Household Baby Household Infirm

Household Child Household Elderly

Household Help Household Help Household Help Household Help

Entry Qualification : Minimum 5th Standard & 14 years and above

Course Contents : Given below

Practical Competencies Underpinning Knowledge (Theory )

Entry Qualification : Minimum 5th Standard & 14 years and above+HOS104

Duration : 120 hours

Practical Competencies Underpinning Knowledge (Theory )

Terminal Competency : Candidates would be able to work in the Kitchen of a small

Duration : 120 hours .

Course Contents : Given below

Practical Competencies Underpinning Knowledge (Theory )

Name : Cook- Tandoori Cuisine.

Entry Qualification : Minimum 5th Standard & 14 years and above+HOS104

Duration : 120 hours

Course contents : Given below

Practical competencies Underpinning Knowledge (Theory )

Name : Cook Chinese (Veg.&Non-Veg.)

Entry Qualification : Minimum 5th Standard & 14 years and above+HOS104

Terminal Competency : Candidates would be able to work in the Kitchen of a

Duration : 120 hours

Course Contents : Given below

Practical Competencies Underpinning Knowledge (Theory )

Name : Cook – South Indian Cuisine(Veg.&Non-Veg)

Terminal Competency : Candidates would be able to work in the Kitchen of a small

Duration : 120 hours .

Course contents : Given below

Practical Competencies Underpinning Knowledge (Theory )

 Maintaining personal cleanliness  Aims and object of Cooking

b) Vegetable dishes -15 nos.  Sandwiches and canapés.

c) d. Accompaniment – 5 nos.  Methods of Cooking Food

 Knowledge about various cuts of

Entry Qualification : Minimum 5th Standard & 14 years and above&Completed

Duration : 120 hours

Course contents : Given below

Practical Competencies Underpinning Knowledge(Theory)

Duration : 120 hrs.

Course contents : Given below

Practical Competencies Underpinning Knowledge (Theory )