ITI Catering & Hospitality Assistant Syllabus: Detailed Syllabus, Course Structure

• Introduction to the Hotel Industry and growth of Hotel Industry in India Types of outlets and types of meals (coffee shop, snack bar, room service etc)
• Contributions of Food and beverage in these outlets (including revenue production)
• Classification of Food and Beverage Operation (a) Commercial (b) Welfare

• Hierarchy in different outlets. Duties and Responsibilities of staff at different outlets
• Staff etiquette and - Attributes of a good waiter.
• Inter-Department relationship.

• Familiarization and Classification of Equipment. Glassware, Table ware, Cutlery and Crockery and other Equipment.

• Pantry/Stillroom.
• Food Pickup areas Stores Linen Room Kitchen Stewarding Silver Room.

• Art of the housekeeping and types of work done in the field of institution housekeeping.
• Importance about safety and precaution to be observed while handling the cleaning equipment and using of cleaning materials.

• Importance and role of House Keeping in a Hotel.
• Areas for Housekeeping.

• Staffing of the House Keeping department in Hotels: Small/ Medium/ Large.
• Personality Traits of House Keeping Staff.
• Duties and Responsibilities of Housekeeping Staff.
• Rules on a guest Floor Work Routine Housekeeping, Desk Control coordination of House Keeping with other Departments.

• Classification of Cleaning Agents.
• Selection of Cleaning Agents. Uses, Care, and Storage of Cleaning Agents.
• Distribution and Control of Cleaning Agents.

• Types of Cleaning Equipment Manual Equipment for Cleaning.
• Uses and Care of Cleaning Equipment.

• Hygiene and Safe cleaning.
• General Principles of Cleaning.

• Weekly Cleaning/Spring Cleaning, Special Cleaning Tasks.

• Rules to be followed when on a guest floor.
• Procedures Followed When Cleaning a Checkout/Occupied/Vacant room Evening Service Second Service Bed making Daily routine systems followed in the House keeping department.
• Basic knowledge of flowers and indoor plants and their care.
• Flower arrangements types and style adequate display.

• Importance of the Guest Cycle, Modes and Sources, Procedures for making reservation/reservation activities.
• Guaranteed/ NonGuaranteed reservation.
• Overbooking, Cancellation and Amendments.
• Manual reservation system used in the form of booking diary, booking charts etc. Whitney system.
• Computerized system.
• Reservation network system affiliated/nonaffiliated centralized reservation system.
• Terminology of reservation.

• History of Cookery. Origins of Modern Cookery.
• Levels of Skill Attitude and Behavior in the Kitchen Kitchen Uniforms Safety Procedures for handling Equipment.
• Classical Brigade Deployment procedure for Kitchen Staffing in various Category Hotels.
• Duties and responsibilities of Executive Chef and Various Chefs departmental coordination.

• Tools and utensils used in the kitchen.
• Elementary of Kitchen Gadgets, Introduction to Hygiene and Healthy Living, Importance of proper ventilation and lighting and sanitation, Safety precaution and Identifying and preventing hygiene risks for self and others.
• Explanation of all the common culinary terms with examples.

• Preparations of ingredients.
• Methods of Mixing Foods.
• Methods of Cooking FoodRoasting, Baking, Smoking, Grilling, Broiling, Microwave, Frying, Poaching and Peeling.
• Introduction and Classification Cuts of Vegetables.
• Classification and uses of Fruits in Cookery.
• Introduction and Selection.
• Methods of Cooking and uses of Egg in Cookery.

• Origin of Menus Types of Menus- A la carte and Table de Hote Principles of Menu planning.
• Menu Compilation French Classical Menu General Accompaniments.
• Mise-en-place Mise-en - scene Silver Service American/English/French/Russian.

• Systems of Order Taking

Types of breakfast:

• English
• American
• Continental
• Indian

• Standard Supplies Regular Supplies V.I.P. and V.V.I.P. Standard Contents.
• Procedures followed for lost and found items.
• Registers and records maintained.
• Knowledge of different types of keys
• Key control.

• Importance of pest control Categories of Pests Control of Pests.
• Different Pesticides/Insecticides used.

• Basic knowledge of flowers, indoor plants and their care flower arrangements types and style adequate display.

• Networking and Internet Communication Concept.

• Customer’s Care Skills.

• Classification of soups with Examples (Cream Soups/ Puree/Soups/Veloute/Chowder/Consomme National Soups.
• Classification of Sauces/ Composition Recipes of Mother Sauces Derivatives.

• Classification of beverage/ composition recipes of various beverages, Mocktails and Cock tails.

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1.

Professional Skill (Trade Theory)

1200

2.

Professional Knowledge (Trade Practical)

240

3.

Employability Skills

160

Total

1600