CITS Catering & Hospitality Assistant 

Overview

The CITS Catering & Hospitality Assistant trade is a one-year program aimed at training instructors to teach catering and hospitality skills in ITIs. The course is divided into two semesters and covers Trade Technology (theory and practical), Training Methodology, Engineering Drawing, Workshop Calculation & Science, and Soft Skills. It adheres to NSQF Level 5 standards, emphasizing advanced food preparation, service techniques, hospitality management, and instructional methods.

Semester 1 Syllabus

Trade Technology - Theory

• Introduction to CITS and Catering & Hospitality: Role of instructors, scope of the hospitality industry, and emerging trends (e.g., sustainable catering, global cuisines).

• Hygiene and Safety Standards:

  • Advanced food safety protocols (HACCP principles, FSSAI guidelines).

  • Workplace safety, risk assessment, and emergency procedures in kitchens and service areas.

• Kitchen Operations:

  • Classification of kitchen equipment (manual, semi-automatic, automatic).

  • Maintenance and calibration of equipment (e.g., ovens, mixers, refrigerators).

• Food Production:

  • Advanced culinary techniques (e.g., sous-vide, molecular gastronomy basics).

  • Mother sauces, derivatives, and international cuisines.

  • Menu planning: A la carte, table d’hôte, and special dietary requirements.

• Food and Beverage Service:

  • Types of service (e.g., silver, gueridon, buffet).

  • Beverage classification (alcoholic, non-alcoholic, cocktails, mocktails).

  • Table setting and cover layouts for formal and casual dining.

• Hospitality Management:

  • Front office operations: Guest check-in, check-out, and reservation systems.

  • Housekeeping: Room cleaning, bed making, and inventory management.

• Customer Service: Handling guest complaints, grievance redressal, and building customer relationships.

• Technology in Hospitality: Basics of POS systems, online reservation platforms, and digital menu management.

Trade Technology - Practical

• Demonstrate advanced hygiene and safety practices in kitchen and service areas.

• Operate and maintain kitchen equipment (e.g., food processors, convection ovens).

• Prepare advanced dishes, including international cuisines and special diet meals.

• Practice mother sauces and 2–3 derivatives for each.

• Perform various service styles (e.g., silver service, buffet setup).

• Prepare and serve alcoholic and non-alcoholic beverages, including cocktails and mocktails.

• Simulate front office tasks (e.g., guest registration, billing).

• Execute housekeeping tasks (e.g., bed making, room cleaning, flower arrangement).

• Handle mock guest complaints and demonstrate problem-solving skills.

• Use POS systems and online reservation tools (if available).

Training Methodology

• Role of an Instructor: Teaching techniques, lesson planning, and student assessment methods.

• Communication Skills: Effective verbal and non-verbal communication for training.

• Classroom Management: Engaging diverse learners and maintaining discipline.

• Instructional Aids: Use of projectors, digital boards, and e-learning platforms.

• Practical Training Techniques: Demonstrating tasks, supervising practice, and providing constructive feedback.

Semester 2 Syllabus

Trade Technology - Theory

• Advanced Food Production:

  • Event catering: Planning and executing banquets and outdoor catering.

  • Bakery and confectionery basics: Breads, pastries, and desserts.

• Advanced Food and Beverage Service:

  • Event management: Coordinating food and beverage for large-scale events.

  • Bar operations: Inventory control, bar setup, and mixology.

• Housekeeping Management:

  • Supervision of housekeeping staff and quality control.

  • Maintenance of indoor plants and decorative arrangements.

• Sustainable Hospitality:

  • Eco-friendly practices (e.g., waste reduction, energy-efficient equipment).

  • Use of organic and locally sourced ingredients.

• Quality Control: Standards for food, service, and hygiene; inspection techniques.

• Entrepreneurship in Hospitality:

  • Setting up a catering or hospitality business.

  • Costing, budgeting, and marketing strategies.

• Industry 4.0 in Hospitality:

  • Automation in kitchens (e.g., robotic food prep).

  • IoT applications in hospitality (e.g., smart room controls).

• Legal and Ethical Aspects: Food safety laws, labor laws, and ethical practices in hospitality.

Trade Technology - Practical

• Plan and execute a mock banquet, including menu design and service.

• Prepare bakery and confectionery items (e.g., breads, cakes, pastries).

• Set up and manage a mock bar, including inventory and beverage preparation.

• Supervise housekeeping tasks, ensuring quality standards.

• Implement sustainable practices in food production and service (e.g., waste segregation).

• Conduct quality inspections of food, beverages, and service setups.

• Develop a business plan for a small catering or hospitality venture.

• Demonstrate use of smart hospitality tools (e.g., IoT-based inventory systems, if available).

• Practice advanced customer service scenarios, including VIP guest handling.

Training Methodology

• Advanced Teaching Techniques: Micro-teaching, flipped classroom, and blended learning approaches.

• Assessment and Evaluation: Designing tests, practical assessments, and grading systems.

• Digital Tools for Training: Use of Learning Management Systems (LMS), virtual labs, and e-learning modules.

• Mentoring and Guidance: Supporting trainees in skill development and career planning.

• Project-Based Learning: Guiding trainees to complete catering or hospitality projects.

Additional Components

Workshop Calculation & Science

• Calculations: Cost estimation, portion control, and recipe scaling for catering.

• Science: Food chemistry (e.g., effects of heat on proteins), properties of cleaning agents, and energy efficiency in equipment.

Engineering Drawing

• Drawing Basics: Layouts of kitchen and dining areas, including equipment placement.

• Service Design: Sketches for table setups, buffet arrangements, and room configurations.

Soft Skills & Employability Skills

• Communication: Report writing, presentation skills, and team coordination.

• Leadership: Supervising teams and managing hospitality operations.

• Time Management: Prioritizing tasks and meeting service deadlines.

Assessment

• Internal Assessment: Continuous evaluation through assignments, practicals, and tests.

• Final Examination: Theory and practical exams conducted by NCVT at the end of the year.

• Project Work: Trainees must complete a catering/hospitality project (e.g., organizing a mock event) and a teaching demonstration.