CTS Food and Beverages Service Assistant - CTS - NSQF-4
CTS Food and Beverages Service Assistant - CTS - NSQF-4
CTS Food and Beverages Service Assistant - CTS - NSQF-4
(Revised in 2019)
Version: 1.2
NSQF LEVEL - 4
Developed By
7. Trade Syllabus 14
During the one-year duration of “Food & Beverages Service Assistant” trade, a candidate
is trained on Professional Skill, Professional Knowledge and Employability Skill related to job
role. In addition to this, a candidate is entrusted to undertake project work, extracurricular
activities and on-the-job training to build up confidence. The broad components covered under
Professional Skill subject are as below:-
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Food & Beverages Service Assistant
2. TRAINING SYSTEM
2.1 GENERAL
The Directorate General of Training (DGT) under Ministry of Skill Development &
Entrepreneurship offers a range of vocational training courses catering to the need of different
sectors of economy/ Labour market. The vocational training programmes are delivered under
the aegis of Directorate General of Training (DGT). Craftsman Training Scheme (CTS) with
variants and Apprenticeship Training Scheme (ATS) are two pioneer schemes of DGT for
strengthening vocational training.
‘Food & Beverages Service Assistant’ trade under CTS is one of the popular courses
delivered nationwide through a network of ITIs. The course is of one-year duration. It mainly
consists of Domain area and Core area. The Domain area (Trade Theory & Practical) imparts
professional skills and knowledge, while the core area (Employability Skill) imparts requisite
core skills, knowledge, and life skills. After passing out the training program, the trainee is
awarded National Trade Certificate (NTC) by DGT which is recognized worldwide.
• Read and interpret documents, plan and organize work processes, identify necessary
materials and tools;
• Perform tasks with due consideration to safety rules, accident prevention regulations
and environmental protection stipulations;
• Apply professional skill, knowledge & employability skills while performing jobs.
• Document the parameters related to the task undertaken.
• Can join industry as Craftsman and will progress further as Senior Craftsman, Supervisor
and can rise up to the level of Manager.
• Can become Entrepreneur in the related field.
• Can join Apprenticeship programs in different types of industries leading to a National
Apprenticeship certificate (NAC).
• Can join Crafts Instructor Training Scheme (CITS) in the trade for becoming an instructor
in ITIs.
• Can join Advanced Diploma (Vocational) courses under DGT as applicable.
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Food & Beverages Service Assistant
Table below depicts the distribution of training hours across various course elements
during a period of one year: -
Notional Training
S No. Course Element
Hours
1. Professional Skill (Trade Practical) 1200
2. Professional Knowledge (Trade Theory) 240
3. Employability Skills 160
Total 1600
The trainee will be tested for his skill, knowledge and attitude during the period of course
through formative assessment and at the end of the training programme through summative
assessment as notified by the DGT from time to time.
a) The Continuous Assessment (Internal) during the period of training will be done by
Formative Assessment Method by testing for assessment criteria listed against learning
outcomes. The training institute has to maintain an individual trainee portfolio as detailed in
assessment guideline. The marks of internal assessment will be as per the formative assessment
template provided on www.bharatskills.gov.in
b) The final assessment will be in the form of summative assessment. The All India Trade Test
for awarding NTC will be conducted by Controller of examinations, DGT as per the guidelines.
The pattern and marking structure is being notified by DGT from time to time. The learning
outcome and assessment criteria will be the basis for setting question papers for final
assessment. The examiner during final examination will also check the individual trainee’s
profile as detailed in assessment guideline before giving marks for practical examination.
For the purposes of determining the overall result, weightage of 100% is applied for six
months and one year duration courses and 50% weightage is applied to each examination for
two years courses. The minimum pass percent for Trade Practical and Formative assessment is
60% & for all other subjects is 33%. There will be no Grace marks.
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3. JOB ROLE
Reference NCO-2015:
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Food & Beverages Service Assistant
4. GENERAL INFORMATION
Eligibility for PwD LD, CP, LC, DW, AA, LV, HH, DEAF, AUTISM, SLD, ID
Power Norms 8 KW
Essential Qualification:
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Food & Beverages Service Assistant
Note:
Out of the two craft instructors at least one must have degree /
Diploma in the relevant field. However both of them must possess
NCIC in any of its variants.
(ii) Employability Skill MBA/ BBA / Any Graduate/ Diploma in any discipline with Two years’
experience with short term ToT Course in Employability Skills from
DGT institutes.
(Must have studied English/ Communication Skills and Basic
Computer at 12th / Diploma level and above)
OR
Existing Social Studies Instructors in ITIs with short term ToT Course
in Employability Skills from DGT institutes.
(iii) Minimum Age for 21 Years
Instructor
List of Tools and
As per Annexure – I
Equipment
Distribution of training on hourly basis: (Indicative only)
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Food & Beverages Service Assistant
5. LEARNING OUTCOME
Learning outcomes are a reflection of total competencies of a trainee and assessment will
be carried out as per the assessment criteria.
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Food & Beverages Service Assistant
6. ASSESSMENT CRITERIA
3. Carry and balance Correct handling and practices of using service spoon and
equipments/ food/ beverages service fork.
on a tray. Tray carrying and balancing of equipments / food /
beverages on a tray.
Balancing service tray.
Methods and Techniques of different styles of service -
American/ French/English/ In situ.
Setting up of side station.
Setting of room service tray & trolley for tea / coffee / pre
plated food / 3 course meal.
Practicing room service operations in the training
restaurant.
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Food & Beverages Service Assistant
6. Arrange & set up tray for room Set up tray for room service for English.
service for American/ English/ Set up tray for room service for Continental.
Continental/ Indian breakfast Set up tray for room service for Indian Breakfast.
and breakfast layout in coffee. Set up tray for breakfast layout for coffee shop.
Set up tray for room service for English.
7. Arrange & set up cover for a la Set up cover for a la carte and table d' hote menu.
carte and table d’hote menu. Demonstrate Methods and Techniques of different styles
of service – In situ.
Demonstrate on Methods and Techniques of different
styles of service – American.
8. Plan a five course menu and Plan a five course menu and setting up of the table
set up the table according to according to the menu.
the menu.
10. Receive the guest, seating at Demonstrate receiving of guest, seating at the table and
the table and serving water, serving water.
present the menu, take order, Present the menu and take order.
raise KOT, BOT, food pick up Raise KOT, BOT and food pick up service and service of
service and service of food. food.
11. Check & accept the payments Present the check and accepting the payments.
and practice situation Demonstrate and practices on Situation handling.
handling.
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Food & Beverages Service Assistant
12. Apply methods of cooking. Demonstrate on methods of cooking through Power Point
/ Video.
Demonstrate on methods of cooking through Video.
14. Serve Alcoholic Beverage like Prepare and Demonstrate Service of red wines.
Red wine, White wine, Prepare and Demonstrate Service of white wines.
Sparkling wines etc. Prepare and Demonstrate Service of sparkling wines.
16. Serve Spirits like Vodka/ Rum/ Prepare and Demonstrate Service of Spirit.
Whisky/ Brandy/ Tequila etc.
17. Prepare, serve and dispense Demonstrate Preparation service and dispensing of
mocktails, whisky based mocktail.
cocktails, Gin based Cocktails,
Vodka based cocktails & Rum
based cocktails.
18. Serve Cigars, cigarettes and Prepare and Demonstrate Service of Cigars & cigarettes.
change the ash mag. Serve Demonstrate Changing of the ash tray.
cheese etc. Demonstrate Service of cheese.
19. Serve salads, Ice creams and Prepare and Demonstrate Service of Salad.
Soups. Prepare and Demonstrate Service of Ice cream.
Prepare and Demonstrate Service of Soup.
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Food & Beverages Service Assistant
21. Perform group activity: Blind Demonstrate situation handling group activity.
Guest, Invalid Guest, Drunk
Guest, Without money,
Spillage
22. Separate the activities and Prepare the report of visit to nearby hotels and interact
maintain log books, records, with the purchasing department and the local vendors /
Proformas. suppliers.(Supervisor should supervise the activities and
provide all the necessary inputs)
Prepare and maintain Log Books.
Prepare and maintain Proformas.
Prepare and maintain KOT control.
Maintain record keeping of a restaurant.
Demonstrate Activity of payment.
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Food & Beverages Service Assistant
7. TRADE SYLLABUS
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Food & Beverages Service Assistant
Professional Serve salads, Ice 50. Service of Salads, Ice Salads, Ice cream & Soups
Skill 60 Hrs; creams and Soups. cream & Soups. (60 hrs) • Classification
• Selection
Professional
• Preparations
Knowledge
• Service (12 Hrs)
12 Hrs
Professional Design the layout 51. Drawing layout of Restaurant Layout
Skill 30 Hrs; of restaurant. Restaurant. (30 hrs) Duty Roaster (06 Hrs)
Professional
Knowledge
06 Hrs
Professional Perform group 52. Demonstration of situation Preparation, pickup & service
Skill 30 Hrs; activity: Blind handing & group activity time of standard international
Guest, Invalid by the students. (30 hrs) dishes
Professional
Guest, Drunk • Situation handling
Knowledge
Guest, Without • Blind Guest
06 Hrs
money, Spillage • Invalid Guest
• Drunk Guest
• Without money
• Spillage (06 Hrs)
Professional Separate the 53. Visit to nearby hotels and Entrepreneurship: Specific
Skill 30 Hrs; activities and interact with the reference to F&B service
maintain log purchasing department operations, Costing, Licensing
Professional
books, records, and the local vendors / Procurement of License
Knowledge
Proformas. suppliers and prepare a License issuing Agency
06 Hrs
report. (Supervisor should Types of Bar License
supervise the activities and Inventory control -
provide all the necessary Human resource
inputs) (16 hrs) Marketing - 4P's (Product,
54. Log Books. (02 hrs) Price, Place &
55. Proformas. (03 hrs) Promotion)
56. KOT Control. (03 hrs) F&B Control
57. Record keeping of a Food Control and its
restaurant. (03 hrs) importance
58. Activity on payment. (03 Mode of accepting payment
hrs) Records to be maintained (06
Hrs)
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Learning outcomes, assessment criteria, syllabus and Tool List of Core Skills subjects which is common
for a group of trades, provided separately in www.bharatskills.gov.in
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Food & Beverages Service Assistant
ANNEXURE-I
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Food & Beverages Service Assistant
Note: -
1. Internet facility is desired to be provided in the class room.
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Food & Beverages Service Assistant
ANNEXURE-II
The DGT sincerely acknowledges contributions of the Industries, State Directorates, Trade
Experts, Domain Experts, trainers of ITIs, NSTIs, faculties from universities and all others who
contributed in revising the curriculum.
Special acknowledgement is extended by DGT to the following expert members who had
contributed immensely in this curriculum.
List of Expert Members contributed/ participated for finalizing the course curriculum of Food
& Beverages Service Assistant trade.
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Food & Beverages Service Assistant
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Food & Beverages Service Assistant
ABBREVIATIONS
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Food & Beverages Service Assistant
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