ITI's which provides courses for Steward

Sem. I

Sr. No.

Subjects of Study

Trade Practical

Trade Theory

1

To make acquaintance with Restaurant/ Pantry/Still Room/Bar equipments.

a) Introduction to the Food Industry in India.
b) Sectors of Food service Industry.
c) Types of Food Service operation.
d) Variable in Food Service operation.
e) Types of Restaurants & their characteristics.
f) Environmental Factors Influencing Food Service operation.,
g) Employment opportunities.

2

Hygienic handling of cutlery, crockery, glassware-and Trays. Laying & Relaying of table cloth during and before meals.

a) Functions of Food & Beverage Department
b) Organization of Food & Beverage department
c) Duties & Responsibilities of Food & Beverage personnel.
d) Organization of Main Kitchen.
e) Organization of Kitchen stewarding department.
f) Purchase a Store department.
g) Restaurant organization.
h) Banquet organization.
i) Room service organization.
j) Bar organization.
k) Attributes of Food a Beverage service personnel's.

3

Correct use of waiters Cloth, runner, napkins & napkin folding. Change of Ash, tray.

a) Familiarization about Various types
b) equipments used in the restaurant and bar & their operating.
c) Special a miscellaneous equipment & their uses.
d) Familiarization with cutlery, Crockery, lassware.
e) Familiarization with different -types of furniture and linen used in restaurants.
f) Hygienic handling & use of various equipments.
g) Disposables.
h) Storage of Service equipments.

4

Handling, upkeep a polishing of Silver, Cattery, glassware and Crockery. Arrangement & Preparations of Side Board of Service Table.

a) Introduction.
b) Still Room
c) Silver Room
d) Wash-Up
e) Hot Plate
f) Pantry

5

Correct handing & practices of service spoon & service Fork.

Styles of Food Services.
a) Waiter Service.
b) Self Service.
c) Assisted. Service.

6

Styles of Services placing plates & dishes, Silver & Pre plated service method & techniques.

a) Intra - department Relationship.
b) Inter - department Relationship.

7

Serving & clearing of a meal. Familiarization with French names of vegetables, Fruits, cutleries, rockeries, glassware & Miscellaneous items.

a) Origin of Menu.
b) Function of Menu.
c) Types of Menu.
d) French classical Courses.
e) French & Culinary terms.

8

Tabled' hote menu, Laying of cover & service for lunch & dinner.

Cover and accompaniments for selected Dishes.

9

Awareness about general timings of cooking a dish for Alfa carte orders.

a) Basic Method of Cooking.
b) Basic mother sauces & their Use.
c) Salads with recommended dressings.
d) Classification of soups.

10

Practice Of service communication skills, customer relation, management, Social ethics, grooming & hygienic hobbits.

Interpersonal Skills. Spillage of Food on the table.
a) Customer knocks over a glass accidentally.
b) Return Food.
c) Lost property.
d) Illness.
e) Over consumption of Alcohol.
f) Dealing with children.
g) Blind & partially sighted customers.
h) Customers with communication difficulties. Customer Mobility.

11

a) Rules to be observed while waiting at the table.
b) Sequence of services.

a) Mise- en scence.
b) Mise -en place.
c) (i) Lounge, ii) Restaurant, iii) Still Room, iv) Pantry, v) Hot Plate.
d) Laying procedures in a Restaurant prior to Guest arrival.
e) Laying procedure during service.

Project Work

Sem. II

Trade Practical

Trade Theory

1

Receiving Et seating the guest, presenting menus cards & taking order from guest & writing of K.O.T.

Break Fasta):
a) Types of Break Fast.
b) Cover for various Break Fast.
c) Service of Break Fast.

2

Passing the order to the Kitchen of Pick-up. Service of Tea & Coffee.

Brunch Et afternoon Tea:
a) Introduction
b) Brunch
c) Afternoon Tea
d) Sequence of full afternoon Tea

3

Cover Lay out for different types of Breakfast & their service (Restaurant/Room Service)

Room Service:
a) Introduction
b) Room service equipment
c) Room service procedures.

4

Making & Presentation of Bills. Organizing Parties & functions, Buffets & Banquets

Order Taking & Billing Methods:
a) Introduction
b) Checking system in food service.
c) Methods of Taking Food orders.
d) Computerized System.

5

a) Indian & Chinese food service procedure and service methods.
b) booking special occasion/function, and organizing it.

Function Catering:
a) Introduction
b) Banquets
c) Types of Function.
d) Types of Buffet
e) Function equipments
f) Function prospectors

6

Service & accompaniments of Special dishes, smoked salmon, caviar asparagus grape fruit, artichoke, melon, Cheese fresh fruits.

Non Alcoholic Beverages:
a) Introduction:- Non alcoholic Beverages
i. Tea, ii. Coffee, iii. Milk-based & inks, iv. Aerated Drinks, v. Squashes, vi. Natural Mineral Waters, vii. Syrups

7

Pantry & still room operations

Introduction to wine:
a) Introduction
b) Classification of wine
c) Characteristic of wines
d) Faults in wine
e) Service of wine
f) Countries and brand names

8

Wine Service-Taking the order, presenting -the bottle opening of cork a service of Red, Ooze, While a Sparkling wines.

Food and wine harmony.

9

Service of Bar

Beer:
a) Introduction
b) Strength of beer
c) Types of beer
d) Faults in beer
e) Storage of beer
f) Beer brands
g) Service of wine

10

Service of spirits &Liquors.

Introduction to Spirit and Liquors:
a) Gin/vodka/Brandy/Rum/Whisky/other spirits.
b) Liqueurs, Brands flavor, country of origin.
c) Service of Spirit's.

11

Laying & Service of Banquets.

Cocktails Et Mock tails:
a) Introduction
b) Components of Cocktail.
c) Method of mocking Cocktail.
d) Points to note while mocking cocktails-
a Mock tails & e) Receipts of famous cocktails

12

Service of cigars a Cigarettes

Tobacco:
a) Introduction
b) Cigar- Shapes a Sizes of cigar Brand names, storages services.
c) Cigarettes- Brand names a Service of Cigarettes.