ITI Catering & Hospitality Assistant Trade (Powered by NCVT)
The ITI Catering & Hospitality Assistant trade is a job-oriented vocational course recognized and powered by NCVT (National Council for Vocational Training). This program is tailored to develop essential skills for employment in the catering, hospitality, and service sectors. It is ideal for those seeking career opportunities in both government and private sectors and provides a strong foundation for self-employment.
This trade is thoughtfully designed to meet the growing needs of the hospitality industry in India as well as internationally. It equips trainees with the practical knowledge and professional skills required to work in various segments of the hospitality industry, such as hotels, restaurants, catering services, and travel and tourism.
Scope and Career Opportunities
Catering & Hospitality Assistants have a wide range of employment opportunities, from self-employment and contractual services to jobs in the organized industrial sector. After successfully completing the course, candidates can explore job roles in the following areas:
- Working Proprietor in Lodging and Catering Services
- Steward / Hotel Steward
- Food & Beverage Service Staff
- Banquet Service Staff
- Catering Assistant
- Housekeeping Staff
- Front Office Assistant
- Hospitality Operations Support
Trade Summary
Key Learning Areas
- Introduction to Catering and Hospitality
Understand the different types of food and beverage outlets, meal types, and service styles used in the hospitality industry. - Professional Grooming and Etiquette
Learn the appropriate profiles, dress codes, and essential attributes of a waiter or hospitality professional. - Equipment Identification and Usage
Identify and correctly handle various equipment used in hospitality operations, including glassware, tableware, cutlery, crockery, and other service tools. - Ancillary Sections and Support Areas
Understand the various support services in hospitality operations, such as housekeeping, front office, and kitchen stewarding.
Housekeeping Operations
- Institutional Housekeeping Practices
Perform cleaning and maintenance tasks in different types of hotels (small, medium, and large) while adhering to institutional housekeeping standards. - Use of Cleaning Agents and Equipment
Clean surfaces and equipment using appropriate cleaning agents, brooms, brushes, vacuum cleaners, detergents, and other tools. - Guest Room Preparation and Maintenance
Prepare guest rooms, including bed making, cleaning, and maintaining guest amenities. Learn to arrange indoor plants and simple flower decorations.
Food Production and Kitchen Operations
- Modern Cookery Techniques
Develop professional behavior and attitude in the kitchen. Learn to use kitchen equipment such as LPG stoves, ovens, mixers, grinders, food processors, and water purifiers safely and efficiently. - Cooking Methods and Food Preparation
Apply various cooking methods and ingredient preparation techniques. Understand different vegetable and fruit cuts and prepare eggs using poaching, boiling, frying, and scrambling methods. - Menu Planning and Food Presentation
Plan menus considering cuisine origins, and prepare and set up buffet services. Learn how to lay and relay table covers, including à la carte settings. - Guest Service and Complaint Handling
Take guest orders, handle complaints, and provide excellent customer service, including serving English breakfasts and beverages.
Front Office and Guest Relations
- Guest Room Supplies and Housekeeping Procedures
Familiarize with guest room supplies, amenities, and lost-and-found procedures. Understand key management, including computerized systems. - Pest Control Practices
Apply insecticides/pesticides for pest control within hospitality establishments.
Soft Skills and Communication
- Communication Skills
Develop effective communication skills—greet guests with a smile, speak clearly, avoid jargon, handle calls politely, and build customer relationships. - Basic Computer Skills
Operate the internet, understand networking concepts (LAN/WAN), and use emails and hospitality management systems.
Advanced Food & Beverage Skills
- Sauce and Beverage Preparation
Prepare mother sauces and their derivatives. Learn to prepare various alcoholic and non-alcoholic beverages, including mocktails and cocktails.
Workplace Training and Projects
- Work Exposure
Gain hands-on experience working in different environments such as hotels, banquets, and catering services. - Project Work and Assessment
Participate in project work, undertake revisions, and appear for internal assessments and final examinations.
Highlights of the Course
- Duration: 1 Year
- Eligibility: 10th Pass
- Certification: NCVT Certified
- Employment Areas: Hotels, Restaurants, Resorts, Banquet Halls, Cruise Liners, Catering Services, and Entrepreneurship Opportunities.