QF_ATS_Apprentice Food Production (Cookery).pdf

Apprentice Food Production(Cookery) (ATS)

  • Job Description The person operates & maintains different types of equipments used in the Food Production department; prepares, seasons and cooks soups, meats, vegetables, desserts and other foodstuffs for consumption in hotels, restaurants and other establishments; supervises dish washing and preparing of vegetables and other foodstuffs for cooking. He/she maintain cleanliness & hygiene of kitchen area & avoids cross contamination of food.
  • Last Revised
  • Code2018/EHW/DGT/02682
  • SectorFood Industry
  • Notional Hours3640
  • Accrediting BodiesDirectorate General of Training (DGT)
  • Certifying BodiesDirectorate General of Training (DGT)
  • Proposed Occupation

    APPRENTICE FOOD PRODUCTION (COOKERY) has a wide scope of Employability ranging from self-employment, contractual employment to Industrial jobs. On successful completion of this course, the candidates shall be gainfully employed in the industries for following occupations:

    • Cook, Institutional
    • Cook, Domestic
    • Cook, Ship
    • Kitchen Porter/Steward
    • Pantry Man
    • Cooks, Other
  • International Comparability

    1.   Existence of any official document suggesting the comparability of the qualification with the qualifications in other countries is not known.

    2.   However, NAC holder trainees are getting employment in many Gulf countries, European countries, Australia, New Zealand, Singapore etc.

  • Planned arrangements for RPL
    1. Only those candidates will be allowed to appear in the Test conducted by NCVT as Private candidate who have already acquired the National Trade Certificate.
    2. Three (03) years experience of the candidates wishing to appear as Private candidate after obtaining NTC should be in the same trade in which he proposed to acquire the National Apprenticeship Certificate.
    3. Private candidates possessing the minimum educational qualification required for engagement as an apprentice in that particular trade and the minimum experience as stated above would only be permitted.
    4. Candidates are to be sponsored by an establishment and should not be entertained directly.
    5. Only, the experience acquired by the candidate in an establishment implementing the Apprentices Act, 1961 should be considered and such certificate should be issued by the Officer In-charge of Training of that establishment.
  • Qualification File QF_ATS_Apprentice Food Production (Cookery).pdf
  • Supporting Documents
  • Formal structure of the qualification
    Title of unit or other component Estimated size (Hours) Level
    Identify & comply safe working practices, elementary of first Aid, Fire Prevention and Fire Fighting, personal Safety and Social Responsibility. 180 4
    Identify & classify different types of hotels & restaurants. 190 4
    Understand & explain orientation of the Food Production department & its organisational structure in Hotel Industry. 200 5
    Identify Utensils &equipments and chemical and sanitizing agents used for kitchen tools and equipments. 200 5
    Operate & maintain different types of equipments used in the Food Production department. 200 5
    Apply & Use the latest techniques of preparing varieties of food items in short span of time. 200 5
    Maintain cleanliness & Hygiene of Kitchen area & avoid Cross Contamination of food 200 5
    Maintain personal hygiene & implement statutory provision of disposal of waste food. 190 5
    Total (Block-I) 1560 5
    Practice the Do’s and Don’ts in the Food Production department 220 5
    Prepare different innovative cuts of vegetables & fruits. 230 5
    Prepare Different types of stock sauces, Mother Sauces and their derivatives etc. 240 5
    Apply different styles & cooking methods for preparing various dishes. 240 5
    Identify various food material ingredients & their uses. 230 5
    Prepare different types of Regional foods. 230 5
    Apply Knowledge of A la Carte as Well as Bulk cooking as per the requirement. 230 5
    Prepare and cook food for European cuisine, Continental, Indian, Chinese, Bakery or Pastry etc. 230 5
    Identify & arrange Pot Washing materials , fix cleaning schedules in the department 230 5
    Total (Block-II) 2080 5
    Basic Training, internal assessment and Examination 500 5
    Total 4140
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