GOVERNMENT OF INDIA

MINISTRY OF SKILL DEVELOPMENT & ENTREPRENEURSHIP

DIRECTORATE GENERAL OF TRAINING

COMPETENCY BASED CURRICULUM

FOOD & BEVERAGES SERVICE

ASSISTANT
(Duration: One Year)

CRAFTSMEN TRAINING SCHEME (CTS)

NSQF LEVEL- 4

SECTOR – TOURISM & HOSPITALITY

FOOD & BEVERAGES SERVICE
ASSISTANT
(Non-Engineering Trade)

(Revised in 2019)

Version: 1.2

CRAFTSMEN TRAINING SCHEME (CTS)

NSQF LEVEL - 4

Developed By

Ministry of Skill Development and Entrepreneurship

Directorate General of Training
CENTRAL STAFF TRAINING AND RESEARCH INSTITUTE
EN-81, Sector-V, Salt Lake City,
Kolkata – 700 091
www.cstaricalcutta.gov.in
 CONTENTS

S No. Topics Page No.

1. Course Information 1
2. Training System 2
3. Job Role 6
4. General Information 7
5. Learning Outcome 9
6. Assessment Criteria 10

7. Trade Syllabus 14

Annexure I (List of Trade Tools & Equipment) 23

Annexure II (List of Trade experts) 25

Food & Beverages Service Assistant
1. COURSE INFORMATION

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:-

At beginning, 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 Arrange
& set up tray for room service for American/ English/ Continental/ Indian breakfast and
breakfast layout in coffee. He can Arrange & 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 mocktails, whisky based cocktails, Gin based Cocktails, Vodka based cocktails & Rum
based cocktails. Serve Cigars, cigarettes and change the ash tray. Serve cheese etc Serve salads,
Ice creams and Soups. Design the layout of restaurant. Separate the activities and maintain log
books, records, Proformas.

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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.

Candidates broadly need to demonstrate that they are able to:

• 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.

2.2 PROGRESSION PATHWAYS

• 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

2.3 COURSE STRUCTURE

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

2.4 ASSESSMENT & CERTIFICATION

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.

2.4.1 PASS REGULATION

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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Food & Beverages Service Assistant

2.4.2 ASSESSMENT GUIDELINE

Appropriate arrangements should be made to ensure that there will be no artificial

barriers to assessment. The nature of special needs should be taken into account while
undertaking the assessment. Due consideration should be given while assessing for teamwork,
avoidance/ reduction of scrap/wastage and disposal of scrap/waste as per procedure,
behavioral attitude, sensitivity to the environment and regularity in training. The sensitivity
towards OSHE and self-learning attitude are to be considered while assessing competency.

Assessment will be evidence based comprising the following:

• Job carried out in labs/workshop

• Record book/ daily diary
• Answer sheet of assessment
• Viva-voce
• Progress chart
• Attendance and punctuality
• Assignment
• Project work

Evidences and records of internal (Formative) assessments are to be preserved until

forthcoming examination for audit and verification by examining body. The following marking
pattern to be adopted while assessing:

Performance Level Evidence

(a) Weightage in the range of 60%-75% to be allotted during assessment
For performance in this grade, the candidate • Demonstration of good skills and
should produce work which demonstrates accuracy in the field of work/
attainment of an acceptable standard of assignments.
craftsmanship with occasional guidance, and • A fairly good level of neatness and
due regard for safety procedures and practices consistency to accomplish job activities.
• Occasional support in completing the
task/ job.
(b) Weightage in the range of 75%-90% to be allotted during assessment
For this grade, a candidate should produce • Good skill levels and accuracy in the
work which demonstrates attainment of a field of work/ assignments.

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Food & Beverages Service Assistant

reasonable standard of craftsmanship, with • A good level of neatness and

little guidance, and regard for safety consistency to accomplish job activities.
procedures and practices • Little support in completing the task/
job.
(c) Weightage in the range of more than 90% to be allotted during assessment
For performance in this grade, the candidate, • High skill levels and accuracy in the field
with minimal or no support in organization and of work/ assignments.
execution and with due regard for safety • A high level of neatness and consistency
procedures and practices, has produced work to accomplish job activities.
which demonstrates attainment of a high • Minimal or no support in completing
standard of craftsmanship. the task/ job.

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Food & Beverages Service Assistant
3. JOB ROLE

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.

Reference NCO-2015:

(i) 5131.0401 - Waiter, Institutional/ Food and Beverage Service-Steward

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Food & Beverages Service Assistant
4. GENERAL INFORMATION

Name of the Trade FOOD & BEVERAGES SERVICE ASSISTANT

Trade Code DGT/1056

NCO - 2015 5131.0401

NSQF Level Level-4

Duration of Craftsmen
One Year (1600 Hours)
Training

Entry Qualification Passed 10th class examination

Minimum Age 14 years as on first day of academic session.

Eligibility for PwD LD, CP, LC, DW, AA, LV, HH, DEAF, AUTISM, SLD, ID

Unit Strength (No. of

20 (There is no separate provision of supernumerary seats)
Student)
Space Norms 48 Sq. m

Power Norms 8 KW

Instructors Qualification for:

(i) Food & Beverages B.Voc/Degree in Hotel Management/ Catering Technology from UGC
Service Assistant recognised university/ institution with one year experience in the
Trade relevant field.
OR
Diploma (Minimum 2 Years) in Hotel Management/ Catering
Technology from recognized board or relevant Advanced Diploma
(Vocational) from DGT with two years experience in the relevant
field.
OR
NTC/ NAC passed in the trade of “Food & Beverages Service
Assistant” with three years experience in the relevant field.

Essential Qualification:

Relevant National Craft Instructor Certificate (NCIC) in any of the

variants under DGT.

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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)

Total Hrs /week Trade Practical Trade Theory Employability Skills

40 Hours 30 Hours 6 Hours 4 Hours

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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.

5.1 LEARNING OUTCOMES (TRADE SPECIFIC)

1. Handle cutlery/crockery/ glassware, hygienically and observe do’s & don’t while waiting
at the table. Following safety precautions.
2. Handle Flatware and Hollowware hygienically and correctly use of Linen-waiter’s
cloth/runner/table cloth/napkin.
3. Carry and balance equipments/ food/ beverages on a tray.
4. Adopt methods and techniques of different styles of service – American/ French/
English/ India.
5. Carry out room service operations.
6. Arrange & set up tray for room service for American/ English/ Continental/ Indian
breakfast and breakfast layout in coffee.
7. Arrange & set up cover for a la carte and table d’hote menu.
8. Plan a five course menu and set up the table according to the menu.
9. Plan & set up different themes of Banquets.
10. 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.
11. Check & accept the payments and practice situation handling.
12. Apply methods of cooking.
13. Serve non-alcoholic Beverage like tea, coffee Aerated Drinks, Milk shakes, Juices,
Tisanes etc.
14. Serve Alcoholic Beverage like Red wine, White wine, Sparkling wines etc.
15. Serve Beer/ fermented beverages.
16. Serve Spirits like Vodka/ Rum/ Whisky/ Brandy/ Tequila etc.
17. Prepare, serve and dispense mocktails, whisky based cocktails, Gin based Cocktails,
Vodka based cocktails & Rum based cocktails.
18. Serve Cigars, cigarettes and change the ash mag. Serve cheese etc.
19. Serve salads, Ice creams and Soups.
20. Design the layout of restaurant.
21. Perform group activity : Blind Guest, Invalid Guest, Drunk Guest, Without money,
Spillage.
22. Separate the activities and maintain log books, records, Proformas.

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Food & Beverages Service Assistant

6. ASSESSMENT CRITERIA

LEARNING OUTCOMES ASSESSMENT CRITERIA

1. Handle cutlery/crockery/ Identifications of service equipments.
glassware, hygienically and Setting up of tables - handling of service equipments.
observe do’s & don’t while Care and upkeep of service equipments.
waiting at the table. Following Video /Power Point Presentation on grooming, personal
safety precautions. hygiene, dos & don'ts by an F&B Assistant.
Rules to be observed while waiting at the table.
Hygienic handling of Cutlery/ Crockery/Glassware.
Demonstration and practice of laying a Table.

2. Handle Flatware and Hygienic handling of Flatware and Hollowware.

Hollowware hygienically and Introduction to Linen.
correctly use of Linen-waiter’s Correct use of Linen - waiter's cloth/Runner/ Table cloth/
cloth/runner/table Napkin etc.
cloth/napkin. Laying and relaying table cloth.
Napkin folding. (min. 5 types)
Laying of a cover.

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.

4. Adopt methods and Methods and Techniques of different styles of service -

techniques of different styles American/ French/English/ In situ.
of service – American/ French/
English/ India.

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Food & Beverages Service Assistant

5. Carry out room service Set up of side station.

operations. Set room service tray & trolley for tea / coffee / pre plated
food / 3 course meal.
Practice room service operations in the training
restaurant.

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.

9. Plan & set up different themes Set Theme for Banquets.

of Banquets. Demonstrate through slides / video etc. for different
themes.

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.

13. Serve non-alcoholic Beverage Prepare and Demonstrate Service of Nonalcoholic

like tea, coffee etc. Beverages.
Prepare and Demonstrate Service of tea.
Prepare and Demonstrate Service of coffee.
Prepare report on tea and coffee.

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.

15. Serve Beer/ fermented Prepare and Demonstrate Service of Beer.

beverages.

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.

20. Design the layout of Draw layout of restaurant.

restaurant.

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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

SYLLABUS FOR FOOD & BEVERAGES SERVICE ASSISTANT TRADE

DURATION: ONE YEAR

Professional Skills
Reference Learning Professional Knowledge
Duration (Trade Practical)
Outcome (Trade Theory)
With Indicative Hours
Professional Handle 1. Introduction to F & B Introduction to Catering
Skill 30 Hrs; cutlery/crockery/ Service. (3 hrs) industry / hotel industry
glassware 2. Identifications of service
An orientation programme on
Professional
hygienically and equipments. (4 hrs) the course and related job
Knowledge
observe do’s & 3. Setting up of tables - opportunities by the industry
06 Hrs
don’t while waiting handling of service
expert and instructor.
at the table. equipments. (4 hrs) Different types of catering
Following safety 4. Care and upkeep of service
establishments.
precautions. equipments. (5 hrs) Nonprofit & profit making
5. Video /Power Point
organizations
Presentation on grooming,Organizational hierarchy of a
personal hygiene, dos & star hotel and F&B department
don'ts by an F&B Assistant.
in different categories of
(4 hrs) hotels.
6. Rules to be observed while
Attributes of F&B services
waiting at the table. (2 hrs)
personals
7. Hygienic handling of
Duties and responsibilities of
Cutlery/Crockery/GlasswarF&B service personnel.
e. (4 hrs) Inter-departmental
8. Demonstration and
coordination.
practice of laying a Table.
Coordination with front office,
(4 hrs) Housekeeping, F&B (Kitchen)
and other ancillary
departments in a Hotel.
Grooming, hygiene and
etiquettes. (06 Hrs)
Professional Handle Flatware 9. Hygienic handling of Points to be observed while
Skill 30 Hrs; and Hollowware Flatware and Hollowware. laying a table.
hygienically and (6 hrs) Rules while waiting at the

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Food & Beverages Service Assistant

Professional correctly use Linen- 10. Introduction to Linen. (5 table.

Knowledge waiter’s hrs) Service equipment -
06 Hrs cloth/runner/table 11. Correct use of Linen - Categorization of service
cloth/napkin. waiter's cloth/Runner/ equipment and their upkeep
Tablecloth/Napkin etc. (6 and maintenance such as: -
hrs) • Glassware
12. Laying and relaying table • Cutlery
cloth. (5 hrs) • Crockery
13. Napkin folding (min. 5 • Silver / White metal ware
types). (3 hrs.) Kitchen stewarding
14. Laying of a cover. (5 hrs) Role of Kitchen stewarding and
duties & responsibilities of
kitchen stewarding
Different types of dish washing
methods.
Linen; Types, Sizes, Use &
Linen Exchange procedure
Care & maintenance of Linen.
(06 Hrs)
Professional Carry and balance 15. Correct handling and Pantry & Still Room
Skill 90 Hrs; food/ practices of using service Courses of French Classical
beverages/equipm spoon and service fork. (15 Menu and service equipment
Professional
ents on a tray. hrs) required for the same.
Knowledge
Adopt methods and 16. Tray carrying and Mise - en - scene, mise - en
18 Hrs
techniques of balancing of equipments / place,
different styles of food / beverages on a tray. • Different types of
service – American/ (15 hrs) services
French/ English/ 17. Balancing service tray. (4 • French services, English
India. hrs) service & American
Carry out room 18. Methods and Techniques service
service operations. of different styles of • Guerid on service
service - American/ • Fast food service
French/English/ In situ. (12 • Service of breakfast,
hrs) brunch, lunch, hi-tea &
19. Setting up of side station. dinner
(5 hrs) Room Service
20. Mise - en – scene. (4 hrs) Types of room service,
21. Mise - en – place. (5 hrs) Room service Hierarchy,

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Food & Beverages Service Assistant

22. Setting of room service setting of room service trays,

tray & trolley for tea / Trolley Service for different
coffee / pre-plated food / meals.
3 course meal. (10 hrs) Total No. of shifts,
23. Practicing room service Work flow of room service
operations in the training • Room service order
restaurant. (20 hrs) taking
• Captain allocation
• Setup of tray & trolley
as per order
• Food pickup
• Inspection
• Service of different
meals
• Billing
• Clearance (18 Hrs)
Professional Arrange & set up 24. Setting up tray for room Types of breakfast
Skill 30 Hrs; tray for room service for English / • English
service for American / continental / • American
Professional
American/ English/ Indian breakfast and • Continental
Knowledge
Continental/ Indian breakfast layout in coffee • Indian
06 Hrs
breakfast and shop. (30 hrs) (06 Hrs)
breakfast layout in
coffee.
Professional Arrange & set up 25. Setting up cover for a la Menu Planning
Skill 30 Hrs; cover for a la carte carte and table d'hote • Menu types
and table d’hote menu. (10 hrs) • Factors to be taken into
Professional
menu. 26. Practice on Methods and consideration while
Knowledge
Techniques of different planning the menu
06 Hrs
styles of service - • Courses and
American/French/ In situ. terminology in French
(20 hrs) classical menu (06 Hrs)
Professional Plan a five course Banquets Operations
Skill 60 Hrs; menu and set up 27. Plan a five course menu • Types of seating
the table according and setting up of the table arrangements
Professional according to the menu. (20
to the menu. • Taking Banquets
Knowledge hrs)
Plan & set up bookings
12 Hrs 28. Theme setting for

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Food & Beverages Service Assistant

different themes of Banquets. (10 hrs) • Banquets functions

Banquets. 29. Demonstration through prospects
slides / video etc. for • Setting up of Buffet
different themes. (30 hrs) • Different types of
Buffets (12 Hrs)
Professional Receive the guest,
30. Receiving the guest, Receiving the Guest and
Skill 90 Hrs; seating at the table seating at the table and seating at the table
and serving water, serving water. (15 hrs) KOT, BOT, Briefing , Menu
Professional
present the menu,31. Presenting the menu and Handling and presenting the
Knowledge
take order, raise taking order. (15 hrs) menu to guest, taking order,
18 Hrs
KOT, BOT, food pick
32. Raising KOT, BOT and food upselling Sequence of service
up service and pick up service and service (18 Hrs)
service of food. of food. (12 hrs)
Check & accept the
33. Presenting the check and
payments and accepting the payments.
practice situation (20 hrs)
handling. 34. Demonstration and
practices on Situation
handling. (13 hrs)
35. Inventory of Restaurant.
(15 hrs)
Professional Apply methods of 36. Demonstration on Methods of cooking
Skill 30 Hrs; cooking. methods of cooking Basic Sauces
through Power Point / Accompaniments (06 Hrs)
Professional
Video. (30 hrs)
Knowledge
06 Hrs
144 Hrs On-the-Job Training (OJT). (4 Weeks)
Note: During OJT, students have to maintain a log book on daily basis indicating
activities performed during the day which shall also be countersigned by section/
department supervisor.
Professional Serve non- 37. Services of Non alcoholic Beverages; Classification -
Skill 60 Hrs; alcoholic Beverages. (12 hrs) i. Nonalcoholic
Beverages like Tea, 38. Service of tea. (08 hrs) ii. Alcoholic
Professional
Coffee, Aerated 39. Service of coffee. (10 hrs)
Knowledge
Drinks, Milk 40. (VISIT MARKET - prepare Nonalcoholic
12 Hrs
shakes, Juices, report on tea and coffee ) • Refreshing - water aerated
Tisanes etc. (30 hrs) water

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Food & Beverages Service Assistant

• Stimulating - Tea and

Coffee
• Nourishing - Milk, shakes
&juices
• Tisanes - health drinks
Coffee -
• Types of coffee
preparation
• Faults in coffee making
• Storage of coffee
Tea -
• Types of tea preparation
• Faults in tea making
• Storage of tea
• Tea types (12 Hrs)
Professional Serve Alcoholic 41. Service of red wines. (30 Alcoholic Beverages: -
Skill 90 Hrs; Beverage like Red hrs) Fermented beverages
wine, White wine, 42. Service of white wines. (30 Wines; Definition &
Professional
Sparkling wines hrs) description, viticulture, Wine
Knowledge
etc. 43. Service of sparkling wines. growing countries
18 Hrs
(30 hrs) Special Regions (Name of
some important wines from
France, California, Italy,
Germany, USA and India)

Wines and food combinations

Manufacturing process of
wines
Classification of wine
• Table wines
• Sparkling wines
• Fortified wines (port
wine)
• Aromatized Wines
• Wine terminology (18
Hrs)
Professional Serve Beer 44. Service of Beer. (90 hrs) Alcoholic Beverages:

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Food & Beverages Service Assistant

Skill 90 Hrs; /fermented Fermented

beverages, etc. beverages Beer
Professional
• Introduction
Knowledge
• Manufacturing
18 Hrs
• Service of beer
• Storage
• brands (18 Hrs)
Professional Serve Spirits like 45. Service of Spirits. (30 hrs) Alcoholic Beverages:
Skill 30 Hrs; Vodka/ Rum/ Distilled beverages
Whisky/ Brandy/ Spirits
Professional
Tequila etc. • Vodka/Rum/Whisky/Br
Knowledge
andy/ Tequila
06 Hrs
• Manufacturing and
their services Brands
(06 Hrs)
Professional Prepare, serve and 46. Preparation, service and Cocktails & Mocktail:
Skill 60 Hrs; dispense dispensing of mocktails. Introduction
mocktails, whisky (60 hrs) Base
Professional
based cocktails, Blend
Knowledge
Gin based Garnishes
12 Hrs
Cocktails, Vodka Whisky based Cocktails
based cocktails & Gin Based Cocktails
Rum based Vodka Based Cocktails Rum
cocktails. Based Cocktails
Mocktail (12 Hrs)
Professional Serve Cigars, 47. Service of Cigars & Tobacco:-
Skill 60 Hrs; cigarettes and cigarettes. (30 hrs) Introduction to Cigars:-
change the ash 48. Changing the ash tray. (30 Shapes and Sizes of cigar,
Professional
tray. hrs) Brand names, storages of cigar
Knowledge
Cigarettes-
12 Hrs
Brand names, Service of
Cigarettes (12 Hrs)
Professional Serve cheese etc. 49. Service of cheese. (30 hrs) Cheese:
Skill 30 Hrs; Classification, Selection,
Manufacturing, Service (06
Professional
Hrs)
Knowledge
06 Hrs

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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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Food & Beverages Service Assistant

144 Hrs On-the-Job Training (OJT). (4 Weeks)

Note: During OJT, students have to maintain a log book on daily basis indicating
activities performed during the day which shall also be countersigned by section/
department supervisor.
Project work/ Industrial visit
Broad Areas:
a) Prepare & present special different types of alcoholic beverages.
b) Prepare & present special fermented drinks.
c) Plan, prepare and arrange different types of food menus.

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Food & Beverages Service Assistant

SYLLABUS FOR CORE SKILLS

1. Employability Skills ( Common for all CTS trades) (160Hrs )

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

List of Tools & Equipment

Food & Beverages Service Assistant (For batch of 20 Candidates)

Name of the Tools and
S No. Specification Quantity
Equipment
1. Service Tables 36" x 36" x30" 6 Nos.
2. Wooden Chairs 20 Nos.
3. Bar Counter 1 No.
4. Display Unit 1 No.
5. Refrigerator (Double Door 350 ltr) 1 No.
6. Bain Marie 1 No.
7. Side Boards 4 Nos.
8. Storage cup Boards 2 Nos.
9. Glass Racks As Required
10. Sample preparation Trolley 1 No.
11. Wash Basin 1 No.
12. Soap Dispenser 1 No.
13. Electric Geyser 1 No.
14. Micro oven 1 No.
15. Table Cloth 54" x 54" 12 Nos.
16. Table Napkins 18"x18" 48 Nos.
17. Moulton 6 nos.
18. Tea Urn 1 No.
19. Cooking Range Fair Burner 1 No.
20. Trainee Lockers As Required
Desktop computer CPU: 32/64 Bit i3/i5/i7 or latest 1 No.
processor, Speed: 3 GHz or
Higher. RAM:-4 GB DDR-III or
Higher, Wi-Fi Enabled. Network
Card: Integrated Gigabit Ethernet,
21.
with USB Mouse, USB Keyboard
and Monitor (Min. 17 Inch.
Licensed Operating System and
Antivirus compatible with trade
related software.
22. Printer 1 No.

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Food & Beverages Service Assistant

23. Restaurant Demo Software 1 No.

24. Rolling white Board 1 No.
25. Table & Chair 20 Nos.
Instructor cup board, Table & 1 each
26.
Chair
27. Trays 6 Nos.
28. Round salvers 6 Nos.
29. Table Accompaniments 6 each
30. Water Jug 6 Nos.
31. Chopping Board. 1 No.
32. Wine Stand 1 No.
33. Frills 6 Nos
34. Wine Opener 2 Nos.
35. Culling Knife 1 No.
36. Crockery & Cutlery As Required
37. Tea Pot & Coffee Pot (Silver) As Required
38. Dish Washer Machine 1No.
39. Hot Plate Electric 6 Nos.
40. Plate Warmer (25 Plate Capacity) 2 Nos.
41. Salamender-Electric 1 No.
42. OTG electric 1 No.
43. Air Conditioner with Stabilizer As Required
44. Sundry Equipment's As Required
Over Head Projector Ceiling 1 No.
45.
Mounted

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.

Name & Designation

S No. Organization Remarks
Sh/Mr/Ms
1. H. V. Samvatsar CSTARI, Kolkata
Chairman
Director
2. Sanjay Kumar CSTARI, Kolkata
Member
Joint Director of Training
3. L. K. Mukherjee CSTARI, Kolkata
Member
Deputy Director of Training
4. Bharat K. Nigam CSTARI, Kolkata Member/
Training Officer Coordinator
5. K.V.S. Narayana CSTARI, Kolkata Member/
Training Officer Coordinator
6. Shiv Biswal Taj Sats, Air Catering Ltd., Kolkata
Expert
Executive Chef
7. Sowmya Sengupta Hotel Taj Bengal, Kolkata
Expert
Training Manager
8. Suheli Das Hotel ITC Sonar, Kolkata
Expert
HR Executive
9. Abdul Wahab Hyatt Regency, Kolkata
Expert
Chef De Cuisine
10. Nikhil Rajen Merchant Hotel ITC Sonar, Kolkata
Expert
Sr Sous Chef
11. Shirsendu Karmakar NIHM Pvt. ITI, Garia, Kolkata
Expert
Principal
12. Anurag Vats CSTARI, Kolkata
Member
Training Officer
13. Akhilesh Pandey CSTARI, Kolkata
Member
Training Officer
14. S A Pandav, RDD Vadodara & Surat, Gujarat Expert

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Food & Beverages Service Assistant

15. Anurag Mishra, HR Manager Welcom Hotel, Vadodara Expert

16. Bhavita Vin, Training Co- Welcom Hotel, Vadodara
Expert
ordinator
17. Piyush kumar Mehta, HR Exe. Hotel Revival Lords Inn, Vadodara Expert
18. Jayesh More, Exe. Hotel Revival Lords Inn, Vadodara
Expert
Housekeeping
19. Rishi Kashyap, Principal Gujarat Institute Hotel
Expert
Management, Vadodara
20. Daron Pawar, Sr. Faculty Gujarat Institute of Hotel
Expert
Management, Vadodara
21. Ranjeet Rajput, HR Surya Palace Hotel, Vadodara Expert
22. Arun Upadhyay, HR Training Surya Palace Hotel, Vadodara Expert
23. Y. B. Joshi, Principal Industrial Training Institute,
Expert
Khambhat
24. J.G. Prajapati, Asst. Appr. Industrial Training Institute,
Expert
Advisor Tarsali

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Food & Beverages Service Assistant

ABBREVIATIONS

CTS Craftsmen Training Scheme

ATS Apprenticeship Training Scheme
CITS Craft Instructor Training Scheme
DGT Directorate General of Training
MSDE Ministry of Skill Development and Entrepreneurship
NTC National Trade Certificate
NAC National Apprenticeship Certificate
NCIC National Craft Instructor Certificate
LD Locomotor Disability
CP Cerebral Palsy
MD Multiple Disabilities
LV Low Vision
HH Hard of Hearing
ID Intellectual Disabilities
LC Leprosy Cured
SLD Specific Learning Disabilities
DW Dwarfism
MI Mental Illness
AA Acid Attack
PwD Person with disabilities

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Food & Beverages Service Assistant

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