Housekeeper cum Cook Course Syllabus (1Year)
Housekeeper cum Cook
Carry out basic housekeeping services :-
- Describe different areas of a house.
- Describe the processes of sweeping, dusting and mopping using traditional methods as well as using appliances.
- Discuss the steps of tidying up different rooms in a house.
- Explain the process of bed making.
- Discuss the method of cleaning the bathroom.
- Explain the operation and maintenance of various household appliances such as vacuum cleaner, AC, etc.
Carry out basic laundry :- Discuss how to sort clothes as per types of color, fabric and texture for washing
- Explain the operation of the semiautomatic and automatic washing machines.
- Explain the method of washing and drying different types of clothes/ fabrics using appropriate products manually as well as using semiautomatic/ automatic washing machine.
- Discuss about different types of irons and their operation and maintenance.
- Explain the methods of ironing different types of clothes/ fabrics.
- Describe the method of organising different types of clothes/ fabrics.
Routine Cleaning of the Kitchen, Utensils and Equipment:- Explain the way to prepare a daily/ periodic cleaning routine.
- Discuss the steps of cleaning the kitchen walls, floor and ceiling.
- Discuss the steps of cleaning and sanitising the kitchen countertop, cooking stove, cabinets and the sink.
- Explain how to clean kitchen appliances, utensils and tools with the appropriate cleaning agents
- Discuss various ways of storing different types of utensils.
- Explain the ways to keep the kitchen safe and hygienic
Carry out household cooking services :- Discuss the elements of the balanced diet and meal planning.
- Explain how to prepare a list for grocery items based on existing stock and meal plans.
- Explain the basics of cooking different types of food.
- Discuss how to use/ operate and maintain various kitchen tools, equipment, appliances and utensils.
- Explain how to prepare different dressings, sauces, pickles, puree etc.
- Explain storing and preserving various types of cooked/ half cooked dishes.
- Describe hazards and safety measures that should be kept into mind while working in the kitchen
Provide basic table service during meal time :-
- Explain how to lay and decorate the dining table prior to serving meals, cocktails etc.
- Discuss about various types of serve-ware, their uses and how to present food and drinks in them.
- Discuss etiquettes, rules and principles about serving the meals and beverages.
- Explain how to develop and maintain a hospitable environment during the meals.
- Explain how to manage (store/ discard) leftover food.
- Explain how to maintain hygiene while serving the meals.
Display Standards of Hygiene and Work Etiquettes :-
- Explain how to communicate effectively with employer, co‐workers, the family and others.
- Describe how to practice ethical behaviour, positive outlook and personal integrity.
- Discuss the method of dressing professionally, maintaining personal hygiene and grooming.
- Explain gender discrimination, gender equality and various ways of being gender sensitive.
- Discuss the provisions of Sexual Harassment of Women at the Workplace (Prevention, Prohibition and Redressal) Act, 2013.
- List health and safety requirements of the PwD (Persons with Disabilities).
- Describe the rights, duties and benefits available at workplace for PwD.
- Explain the procedure to report various issues (e.g., sexual harassment, infectious disease, health issue to the appropriate authority).
- Describe how to recognize indicators of harassment and discrimination based on gender, disability, caste, religion, colour, sexual orientation and culture
- Discuss about personal, social and telephone etiquette.
- Explain the ways of managing time
Maintain a Clean and Secure Working Environment:-
- Explain how to identify unsafe conditions and hazards in the households/ workplace, and various safety measures to deal with them.
- Discuss the various responses to different emergency situations/ hazards
- Describe the causes of fire and the various fire extinguishants.
- Describe how to carry out first aid, ABC procedure and CPR (Cardiopulmonary Resuscitation).
- Explain environment friendly practices to minimise pollution of air, water, noise, earth etc.
- Describe different types of waste, their segregation, and applying 3 Rs (reduce, recycle and re‐use) of waste management.
- Discuss the methods of keeping the workplace bugs/ germs/ rodent free.
- State the importance of conservation of energy and materials.
