- C.O.P.A (Computer Operator and Programming Assistant) (NCVT)
- Food and Beverages Service Assitant (SCVT)
- Food Production (General) (SCVT)
- Sewing Technology (SCVT)
Duration 1 yr. NSQF level-4
Course Contents: The trainee learns about safety and environment, use of fire extinguishers. They learns about trade tools, identifies computer peripherals, internal components, basic DOS commands, Windows and Linux interface and its related software installation process. Trainees will work with MS Office package to create word document, practice with excel sheet and get idea to create a good power point presentation, maintain database with MS Access. They will set up and configure a network system of an organization. They will use internet to search information using browser along with official/social communication process. Trainees will create basic static webpage using HTML. At the end of this semester trainees can go on industrial visit or projects specified in the syllabus.
Skills acquired: Computer Operator: Computer Operator operates computer and peripheral equipment to process business, scientific, engineering, or other data, according to operating instructions. Enters commands, using keyboard of computer terminal, and presses buttons and flips switches on computer and peripheral equipment, such as tape drive, printer, data communications equipment, and plotter, to integrate and operate equipment, following operating instructions and schedule. Loads peripheral equipment with selected materials, such as tapes and printer paper for operating runs, or oversees loading of peripheral equipment by Peripheral Equipment Operators. Enters commands to clear computer system and start operation, using keyboard of computer terminal. Observes peripheral equipment and error messages displayed on monitor of terminal to detect faulty output or machine stoppage. Enters commands to correct error or stoppage and resume operations. Notifies supervisor of errors or equipment stoppage. Clears equipment at end of operating run and reviews schedule to determine next assignment. Records problems which occurred, such as down time, and actions taken. May answer telephone calls to assist computer users encountering problem. May assist workers in classifying, cataloguing, and maintaining tapes.
Programming Assistant: Programming Assistant installs, maintains and updates computer programs by making minor changes and adjustments to them under the guidance of computing professionals. Maintains and updates documents of computer programs and installations. Applies knowledge of principles and practices in the area of programming and computing in order to identify and solve problems arising in the course of their work. They may receive guidance from managers or professionals. May supervise other workers also.
Options for employment: Assistant programmer in software development firms; Faculty member or Lab Assistant in Computer Institutes or Schools; Internet Operator in Cyber Cafe; Computer operator in office/industry; Assistant to Service Engineers/Network technician; Sales person in Hardware & software firms etc.
Options for self-employment/Entrepreneurship Development:
Opening a Computer Institute, Cyber cafe & DTP center, Opening a Computer Consumable shop; Taking up data processing jobs
Duration 1 year. NSQF level – 4
Course Content: The trainee learns about elementary first-aid, firefighting, environment regulation and housekeeping, etc. The trainee identifies trade tools, kitchen equipment and kitchen operation process. He understands the importance of personal hygiene, cleanliness of kitchen/ cooking utensils, food handling and hygiene protective clothing. He practices safe handling of cutlery/crockery/ glassware. The trainee can Carry and balance food/ beverages/equipments on a tray. Adopt methods and techniques of different styles of service - American/ French/ English/ India. Carry out room service operations. The trainee can Arranges set up tray for room service for American/ English/ Continental/ Indian breakfast and breakfast layout in coffee. He can Arrange S set up cover for a la carte and table d’hote menu. He learns to receive the guest, seating at the table and serving water, present the menu, take order, raise KOT, BOT, food pick up service and service of food.
The trainee learns to serve non-alcoholic Beverages like Tea, Coffee, Aerated Drinks, Milk shakes, Juices, Tisanes etc. Serve Alcoholic Beverages like Red wine, White wine, Sparkling wines etc. Serve fermented beverages, Beer etc. Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc. Prepare, serve and dispense mock tails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails S Rum based cocktails, serve Cigars, Cigarettes and change the ash tray, Serve cheese, Serve salads, Ice creams and Soups. Design the layout of restaurant. Separate the activities and maintain log books, records ,Proformas .The trainee also undergoes four weeks On Job training in various hotel industries which gives them more practical exposure to industrial environment.
Skills Acquired: Steward, Hotel; supervises work of Dining Room Waiters Pantry Man and Room Service Waiter and ensures that guests are served promptly and courteously in dining room. Receives customers in dining hall and escorts them to tables and obtains orders from customers and ensures that food is served promptly by Waiters. Visits rooms, halls and other areas to ensure that they are kept clean and tidy. Ensures that glass, china and silver wares are in good order. Prepares dining halls for banquets and special occasions by decorating them with flower vases and arranging tables and chairs in pleasing fashions. Keeps record of any breakage of crockery or loss of cutlery. May keep kitchen equipment, crockery, cutlery etc., under his charge and issue them as needed. May purchase food supplies and kitchen equipment and check them for quality and quantity. May supervise storage and issue of supplies.
Waiter, Institutional/Food and Beverage Service-Steward; Bearer (Institutional) serves food, snacks, beverages to customers, guests in hotels, bars, and restaurants. Prepares table with clean linen, condiments containers, glasses, menu-card and obtains orders from customers. Collects food,
beverages, snacks etc., from kitchen according to customers’ orders from Pantry Man and serves them. Waits on customers periodically for additional requirements, of food etc. Removes used plates, cups, saucers from table and presents bill to customers and collects cash and hands it to Cashier. Is designated as WAITER (dining room) if employed in serving food in dining rooms and LOUNGE WAITER if engaged for serving beverages and snacks in lounge.
Options for employment: Hotels, Motels Resorts Airlines Travels Agencies, Catering Companies, Clubs, Cruise Ships, Bars, Fast Food, Casinos, Etc.
Options for self-employment / Entrepreneurship Development: They can start their own restaurant, bar and catering establishment.
Duration year, NSQF level - 4
Course Content: In this course the trainee learns about elementary first-aid, fire-fighting, environment regulation and housekeeping, etc. The trainee identifies trade tools, kitchen equipment and kitchen operation process. He understands the importance of personal hygiene, cleanliness of kitchen/ cooking utensils, food handling and hygiene protective clothing. He practices safe handling of kitchen knives and other hand tools. He identifies basic ingredients, spices, condiments, herbs, pulses, vegetables, fruits, continental vegetables and various meat products, etc. The trainee understands and practices various cuts of vegetables viz. Julienne, jardiniere, bru noise, and passion cuts, etc. The trainee learns preparing mise en place and practices various cooking methods viz. Blanching, sauteing, steaming, stewing, roasting, grilling, braising, baking, etc. He prepares and practices basic Indian foods like dal, vegetables, chutney, raita, Indian bread etc. The trainee learns to prepare ala carte menu for breakfast/ buffet. He also learns to prepare, season and cook soup, meats, vegetable and other food stuff. He learns to make varieties of exotic Indian foods based on regional cuisine/ ethnic royal cuisine and various continental/ Chinese food. The trainee learns to work in the Garde manger and prepares various salads, salad dressings, sandwiches, canapes, fruit juice and other cold foods, etc. The trainee learns to work in a bakery and prepares various desserts and sweet dishes viz. breads/ bread rolls, soup sticks, pastries, jam tort, swiss roll, puff, patties, cookies and cakes, etc. The trainee learns to cook varieties of Indian and continental chicken and meat recipes. It is also demonstrated to the trainee via presentation about the activities which are not feasible to be practiced at the Institute viz. non- seasonal ingredients, various cuts; lamb, beef, mutton, pork and game bird, etc. The trainee also undergoes four weeks on-the- job training in various hotel industries at the end of year which gives them more practical exposure to industrial environment.
Skills acquired: Cook, Institutional; prepares, seasons and cooks soups, meats, vegetables, desserts and other foodstuff for consumption in hotels, restaurants and other establishments. Fries, boils, broils, roasts or steams vegetables, meats, fish and other food to prepare dishes listed on menu and prepare salads, sandwiches, cakes, fruit juices and other cold foods. Supervises dish washing and preparing of vegetables and other foodstuff for cooking. May specialize in preparing a particular cuisine such as Indian/Chinese/Continental or specialize in Garde manger/bakery and be designated accordingly. Cook, Domestic; prepares and cooks meals in private households. Plans menu according to own judgment or employer’s instructions and prepares soup, salad, breads, lentil, vegetables and meats. Cooks foodstuff according to recipes or own judgment. Cleans or supervises cleaning of kitchen and cooking utensils. May serve meals, perform duties of valet and be designated as COOK-BEARER. Cook, Ship Cook, Ship on board ship. Plans menu taking account of foods in season and local availability. Cooks food stuffs in quantities according to menu and number of persons to be served .Cleans, cuts and cooks meat, fish and poultry and bakes breads and pastry. Washes dishes and cleans galley and galley equipment. May order supplies and maintain record and accounts. May supervise activities of one or more workers who assist in preparing and serving, meals.
Cooks, Other; prepare special food or dishes in private households or public eating places and include cooks not elsewhere classified, such as SWEET MASTER plans and prepares general and special sweet dishes, in hotels, restaurants and other such establishments. DIETCOOK prepares special diets for people under medical restriction. Tea and coffee maker brews and prepares beverages like coffee and tea in hotels, clubs or similar establishments and ensures proper cleanliness of stall. Options for employment: Hotels, Motels Resorts Airlines Travels Agencies, Catering Companies, Clubs, Cruise Ships, Bars, Fast Food, Casinos, etc.
Options for self-employment / Entrepreneurship Development: They can start their own restaurant and catering establishment.
Duration: 1 year (NSQF level-4)
Course Content: Recognize & comply safe working practices, environment regulation and housekeeping. Work in a team, understand and practice soft skills, technical English to communicate with required clarity. Understand and explain the concept in quality tools and labour welfare legislation and apply such in day to day work to improve productivity &quality. Explain energy conservation, global warming and pollution and contribute in day to day work by optimally using available resources. Explain entrepreneurship and manage/organize related task in day to day work for personal &societal growth. Understand and apply basic computer working, basic operating system and uses internet services to get accustomed & take benefit of IT developments in the industry .ln one year duration trainees are learning to make hand stitches in the given fabric. Stitch the following using the given fabric Seams with seam finishes: Darts ,Pleats, Tucks ,Gathers & Shirring, Frills, Hems, Casing, Edge Finishing ,Neck line, Plackets, Pockets, Collar, Sleeves, Cuff .Fix the fasteners on the given fabric. Mend the given fabric. Draft a pattern for Ladies Suit, Sew a Ladies Suit with the help of the given pattern. Sketch the following garments:-Ladies Tops/Short kurthies, Ladies Suit, Nightwear (one piece/two piece), Sari Blouse, Dresses for New Born, Dresses for Toddler, Dresses for Kids. Construct the following garments with fitting and quality according the sketched designs:-Sari Petticoat, Ladies Top/Short Kurthies, Ladies Suit, Nightwear (One Piece with Yoke),Nightwear (Two Piece - Night suit),Sari Blouse (Simple Model - Plain),Dress for a Newborn (Jhabla),Dress for a Toddler (Sun Suit), Dress for Kids (Frock),Dress for Kids (Frock), Gent's Casual Shirt, Gent's Trousers.
This course is meant for the candidates who aspire to become Sewing Machine operator ,Assistant to Designer, Assistant worker in Boutique, Assistant to Garment Designer and Assistant to Garment Coordinator.
Options for employment: The trainee can be employed as an assistant to a designer, an operator or supervisor in garment industry or get employed in tailoring industry / shops, hospitals, jails, defence forces and in the film industry.
Options for self-employment / Entrepreneurship Development: The trainee can set up his I her own tailoring shop for stitching ladies and gents garments. He I She can also setup a manufacturing unit of readymade garments with the help of various Government Schemes.
- Fashion Design and Technology [Duration: 1 year; NSQF level-4]
Course Content: Basic sales operations, Billing and record keeping, Management principals, Fashion concepts and Marketing research, Supply chain and logistics, Basic operating and functional behaviour of consumers, Product detailing, Branding and labeling, Thematic window display, Product launching, Folding, casing & presentation of garments, Colour scheme, Colour effects, Knowledge of different varieties of beads, sequins, shells, pearls, and other ornamental materials used in garments and Sarees, Knowledge about importance of Bead work and ornamentation. Understanding of different traditional motifs, fabrics and threads. Different methods of ornamentation. Tie and dye, Basic disciplines in the industry.
Skills Acquired: On completion of the course, the trainee will have skills of fashion concepts, Marketing research, supply chain and logistics, basic operating and functional behaviour of consumers, product detailing, branding and labeling, creating theme based window display, product launching, folding, casing & presentation of garments, maintaining the records of receipts, productions and deliveries, and also cash transactions in sales, shall have knowledge of beadwork, tie and dye, tradional Indian embroideries, & industrial knowledge.
Options for employment: Work as an Assistant in Sales in any garment show room I Mall etc. Options for self-employment/Entrepreneurship Development:
Start own business doing bead work using different types of beads, making regional embroideries from all over India, creating tie & dye on fabrics, taking marriage dresses orders.