QF - Steward.pdf

ATS - Steward

  • CodeN/A
  • SectorTourism & Hospitality
  • NSQF LevelLevel 4
  • Notional Hours2080
  • Accrediting BodiesNational Council for Vocational Training (NCVT)
  • Certifying BodiesNational Council for Vocational Training (NCVT)
  • Proposed Occupation

    Steward has a wide scope of Employability ranging from self-employment, contractual employment to Hotel and cafeteria jobs. On successful completion of this course, the candidates shall be gainfully employed in the hotel industries for following occupations:
     Food Beverages Guest Services
     Catering Services
     Waiter
     Bearer

  • International Comparability

    1. Existence of any official document suggesting the comparability of the qualification with the qualifications in other countries is not known.
    2. However, NAC holder trainees are getting employment in many Gulf countries, European countries, Australia, New Zealand, Singapore etc.

  • Planned arrangements for RPL

    1. Only those candidates will be allowed to appear in the Test conducted by NCVT as Private candidate who have already acquired the National Trade Certificate.
    2. Three (03) years experience of the candidates wishing to appear as Private candidate after obtaining NTC should be in the same trade in which he proposed to acquire the National Apprenticeship Certificate.
    3. Private candidates possessing the minimum educational qualification required for engagement as an apprentice in that particular trade andm the minimum experience as stated above would only be permitted.
    4. Candidates are to be sponsored by an establishment and should not be entertained directly.
    5. Only, the experience acquired by the candidate in an establishment implementing the Apprentices Act, 1961 should be considered and such certificate should be issued by the Officer In-charge of Training of that establishment.

  • Qualification File QF - Steward.pdf
  • Supporting Documents
  • Formal structure of the qualification
    Title of unit or other component Mandatory/ Optional Estimated size (Hours) Level
    1. Practice and understand precautions to be followed while working in fitting jobs. 50 4
    2. Prepare different types of documentation as per industrial need by different methods of recording information. 60 4
    3. Receiving the guest presenting the menu taking the order for kitchen & bar. 70 4
    4. Different types of service for different meals from taking the order to seeing the guest off. 200 4
    5. Service of appetizers from the trolleys, salads, desserts etc. 100 4
    6. Service of wine - carrying & placing of glasses-presenting the wine - removing the cork. Use of cradle and decanters etc. 140 4
    7. Provide service of Alcoholic drinks. 100 4
    8. Provide non-alcoholic beverages. 100 4
    9. Service of breakfast (Continents 1/English Median etc). 150 4
    10. Preparation of sideboards - Ala carte & Table d’hote. 200 4
    11. . Order in which guests are served for formal and informal dinner 60 4
    12. Guerdon preparations - service. 80 4
    13. Preparation of roster and seating plane etc. 60 4
    14. Menu planning for different occasions 80 4
    15. Complaint handling 80 4
    16. To be aware what to do in case of unexpected situations like terrorism attacks or any 30 4
    Total (Block-I) 2080
    Basic Training, internal assessment and Examination 500
    Sub Total (A) 2580