Looking for the syllabus of ITI Catering & Hospitality Assistant Trade? Look no further. Scroll down to get a detailed glance at the ITI Catering & Hospitality Assistant Syllabus, its course structure and other relevant information.
ITI Catering & Hospitality Assistant Syllabus: The ITI Catering & Hospitality Assistant Trade is a one-year course that can be pursued by any student who has passed their Class 10th examination. Some of the basic topics that are usually covered under the ITI Catering & Hospitality Assistant Trade include a basic knowledge of kitchen equipment, room service, hygiene practices, food and beverage services, basic food preparation, and much more. The catering hospitality assistant job description encompasses planning, organizing, and controlling the operations of an establishment. Students who wish to pursue a career in hospitality and other similar services are recommended to complete this one-year course from a recognized Industrial Training Institute.
As a student, if you are wondering about the skills needed to complete this course, you can begin by honing your communication skills, basic cooking skills, customer service skills, problem-solving skills paying attention to detail, etc. Read on to learn more about the detailed aspects of the ITI Catering & Hospitality Assistant Syllabus and the course structure followed by the Ministry of Skill Development and Entrepreneurship with regard to this ITI trade.
Mentioned herewith in a tabulated format is the detailed syllabus of the ITI Catering & Hospitality Assistant trade, scroll down further below to get a brief idea of the same:
ITI Catering & Hospitality Assistant: Detailed Topics and Syllabus
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.
To know about the ITI Catering & Hospitality Assistant course structure, go through the table given below:
S.No
Course Element
Notional Training Hours
1.
Professional Skill (Trade Theory)
1200
2.
Professional Knowledge (Trade Practical)
240
3.
Employability Skills
160
Total
1600
If you are looking forward to pursuing this trade from an Industrial Training Institute and have some doubts about the same, you can contact us by reaching out to us.
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FAQs
How to excel at hospitality skills?
You can excel at hospitality skills by making extra efforts during team training, placing more emphasis on quality control, focusing on innovation, analysing feedback and other similar practices.
Does hospitality come under a job role?
Yes, hospitality services come under the businesses that are known for providing hospitality facilities, like restaurants, hotels, cruise ships and other similar establishments.
What are the responsibilities of a catering & hospitality assistant?
Some of the most common responsibilities of a catering & hospitality assistant include cleaning, housekeeping, cleaning, table setting, preparing food, serving customers and guests etc.
What are the skills required to become a catering & hospitality assistant?
The skills required to become a catering & hospitality assistant include good communication skills, attention to detail, basic cooking skills, knowledge of food and hygiene practices, good customer service etc.
What is the salary of the ITI Catering & Hospitality Assistant?
The starting salary of an ITI Catering & Hospitality Assistant is INR 5 LPA.
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