Hunar Se Rozgar Tak- Badhte Kadam Implementation by the

Hunar Se Rozgar Tak- Badhte Kadam Implementation by the
Hunar Se Rozgar Tak- Badhte Kadam
Implementation by the Industrial Units, Industry Associations, Professional /
Skill Development bodies.
Eligibility Pre-requisite – Threshold Training Facilities
1. Class Rooms: One for each HSRT Course.
S.No.
1.
2.
3.
4.
Item
Students Chairs with writing board
White Board
Teacher’s table and chair
Portable over head Projector as and when required
Qty. (Nos.)
As per batch strength
01
01
2. Laboratories : One for each HSRT Course.
A. Food Production (Kitchen).
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Heavy Equipment
S. S. Work Table 4ft x 2ft x 34 inches
S. S. Cooking Range (Gas operated)
S. S. Demonstration Table (6ft x 3ft)
S. S. Sink with Drain Board with hot
and cold water
Stock Pot Stove
S. S. Portable Tandoor
S. S. Salamander 24”x 14”
Griller with Hotplate 24” x 24”
Two Deck Oven (12KW)
Food Processor (Semi Commercial)
S. S. Two door vertical refrigerator
H. Pressure 2 burner Cooking Range
H. P Single burner Cooking Range
Deep fat fryer (2 compartments)
Potato peeler (heavy duty 05-10 kgs)
Food Processor
Meet Mince (heavy duty)
Hot plate with chapatti puffer
Tandoor gas operated
Qty. (Nos.)
01 S. S. work table/ 02 trainees
02 low pressure burners/ 02 trainees
01 with 4 burner cooking range
01 / 04 trainees
01
01
02
01
01
01
01 (500 Ltrs.)
02 (low height 26”)
01 (low height 26”)
01 (05-10 Ltrs. Gas operated)
01
01
01
01
01
Each working table to have one set of the following:
i.
S. S. double bottom vessels
: 04 (different sizes).
ii.
Sauce pans with handle
: 01
iii.
Frying pans
: 02 ( one each for shallow and deep frying)
iv.
Strainer S. S.
: 01
v.
S. S. Thali
: 01
vi.
Pie dish
: 01
vii.
Cutting Boards (Polypropylene) : 01
viii.
Pudding moulds, aluminium basins, bowls, measuring cup, cooking spoons (flat,
round, perforated.), ladles, etc. in appropriate quantities.
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Items like kitchen knives, peeler, scoop, table spoon, tea spoon, fork, wooden spoon,
spatula, check dusters, lighter, and sanitizer etc. can be provided as part of tool kit to the
trainees who shall bring these to each practical session in a tool kit bag.
B. Training Restaurant and Pantry:
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Heavy Equipment
Table (wooden 3ft x 3ft x2 i/2 ft H)
Instructor’s Table & Chair
Chairs (dining) upholstered
Side Boards4’ x1.5’ x42”
White Board 5’ x3’
Cutlery S.S. (various types and sizes)
Crockery (various types and sizes)
Hollowware and Flatware S. S.
Glassware
Plate warmer
Soup kettle
Chafing dishes/ display platters
Linen
Bar Counter
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Bain-marie (pantry)
Microwave
Water cooler
Qty (Nos.)
08
01
32
04
01
As per training requirement
As per training requirement
As per training requirement
As per training requirement
01
01
Sufficient for a buffet display
Sufficient to lay all tables and
Buffet display.
01 with display of mock
bottles,
glassware,
bar
measures, shakers, mixers,
and other items required for
training purposes.
01 ( 5-7 compartments)
01
01
Tool kit for the trainees would include a bag containing cutlery items for laying one cover,
service spoon and fork, serviette, waiter’s cloth, scribbling pad, pen, bottle opener and
sanitizer.
C. Bakery and Patisserie:
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Heavy Equipment
S.S. Work table 3’ x3’ with granite/ marble top with drawer
and cabinet
Double deck oven S. S. Body
Planetary mixture 25 kg
Proving chamber with humidity control
Bread slicing machine table top
Dough sheeter table top
Refrigerator 300 Ltrs.
Cooking range 4 burners
S.S. cooling racks 4’ x2’x 5’ with castors
Demonstration table with granite/ marble top 4ft x2ft x 34”
White Board
S.S. Sink with Drain Board with hot and cold water supply
Qty. (Nos.)
08
01
01
01 ( size to match oven)
01
01
01
01
01
01
01
01/4 trainees
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Small/ Light Equipment: ( For individual work tables and for common use ).
Stainless steel vessels, steel mugs, steel bowls, egg beaters, palate knives, cutting knives,
sieve, cutting boards, wooden spoons, piping bags, nozzles, pudding moulds, baking trays,
strainers, cake tins, frying pans, brass kadhai, tart trays, perforated spoons, biscuit cutters,
pizza cutters, rolling pins, whisk, spatula, measuring spoons, tin cutters, scissors.
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Tool kit for the trainees would include a bag containing cutting knife, palate knife, paring
knife, egg beater, whisk, lighter, piping bag with nozzle, wooden spoon, check dusters,
spatula and sanitizer.
D. Housekeeping Utility Services:
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Heavy Equipment
Vacuum Cleaner (straight suction dry pickup industrial
model)
Floor Polishing Machine
Wringer trolley with mops
Janitorial trolley with accessories
Geyser/ storage boiler
Ladder Aluminium A- type with platform
Cleaning Equipment (Mops, Buckets, Basins, Bins, Mugs,
Brooms & Brushes, Pans, Dusters, polishing/ glass cloths,
Wipers, etc.
H. K. Attendant’s Trolley
Room Maid’s box
Display Sample Section/ Model/ Material Board
First aid box with all first aid materials
Linen storage trolley
Qty. (Nos)
01
01
01
01
01
01
Various types/ sizes.
01
01
Contemporary items &
materials.
02
01
Guest Rooms/ Mock-up Rooms with attached bathrooms.
Twin Room - 02 single beds (with mattresses) with attached or
wall fixed head board and 02 bed side tables
Double Room - 01 double bed (with mattresses) with attached
or wall fixed head board and 02 bed side tables
Items common to twin room and double room set up.
Glass top tea / coffee table
Easy Chairs
Study Table
Study Chair
Mirror with dressing table and drawers
Wardrobe
Luggage Rack
Fridge/ Mini bar
Light fittings- fixed general/ indirect and spot lighting and bed
side reading lights.
Qty (No.)
01
01
01
02
01
01
01
01
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01
As required.
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Linen Items:
Single bed sheets/ double bed sheets, mattress protectors,
blankets, quilts, pillows, pillow covers, crinkle sheets (night
sheet), bed spreads, bath towels, bath sheets, hand towels,
face patch/towels, bath mats, and bath gowns.
Curtains ( heavy and light/ sheer curtains)
Guest Supplies ( stationery folder, room supplies and bath
room supplies)
Sufficient quantity
for
practical/
practice sessions.
Two sets each.
Sufficient quantity
for practical and
practical sessions
Tool kit for trainees would include a bag containing check dusters, mops, polishing
cloths, triangular slings/ bandages, scribbling pad and pen.
Note:
Receiving, pre-wash and storage of perishable and non-perishable items as per requirement.
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