Hotel Kitchen Operation Level II


The Program is designed to develop the necessary knowledge, skills and attitude of the learners to the standard required by the EOS. The contents of this program are in line with the Ethiopian Occupational Standard (EOS). Learners who successfully complete the Program will be qualified to work as a cook helper/ assistant for all kitchen section hot and cold with competencies elaborated in the respective EOS. Graduates of the Program will have the required qualification to work in the Hotels, restaurants, cafe, food chains sector in the field of Hotel Kitchen Operation.

The prime objective of this training program is to equip the learners with the identified competences specified in the EOS. Graduates are therefore expected to Use Basic Methods of Cookery, Prepare Appetizers and Salads, Prepare Basic Ethiopian Cultural Dishes, Organize and Prepare Food, Present Food, Receive and Store Kitchen Supplies, Clean and Maintain Kitchen Premise, Prepare Sandwiches, Develop and Update Hospitality Industry Knowledge, Work With Colleagues and Customers, Work In a Socially Diverse Environment, Follow Health, Safety and Security Procedures , Follow Workplace Hygiene Procedures, Carry Out Basic Workplace Calculations, Receive and Respond To Workplace Communication, Demonstrate Work Value, Work With Others, Apply Quality Standards, Develop Understanding of Entrepreneurship accordance with the performance criteria described in the EOS.

TVET-Program Learning Outcomes

The expected outputs of this program are the acquisition and implementation of the following units of competence .

CST HKO2 01 04 15        Preparing, Cooking and Serving Food for Food Service  

CST HKO2 02 04 15         Prepare Intermediate Ethiopian Cultural Dishes

CST HKO2 03 04 15         Prepare Stocks, Sauces and Soups Organize and Prepare Food

CST HKO2 04 04 15         Prepare Vegetables, Fruit, Eggs and Farinaceous Dishes

CST HKO2 05 04 15         Select, Prepare and Cook Poultry

CST HKO2 06 04 15          Select, Prepare and Cook Sea Food

 CST HKO2 07 04 15          Select, Prepare and Cook meat

 CST HKO2 08 04 15          Prepare Sandwiches

 CST HKO2 09 04 15          Prepare Pastries, Cakes and Yeast Goods

 CST HKO2 10 04 15          Planning and Preparing Food for Buffets

 CST HKO2 11 04 15          Preparing Foods According to Dietary and Cultural Needs

 CST HKO2 12 04 15          Package Prepared Foodstuffs

 CST HKO2 13 04 15

         Operate Fast Food Outlet

CST HKO214 04 15           Apply Cook-Chill Production Processes

CST HKO2 15 04 15          Transporting and Storing Food in a Safe and Hygienic Manner

CST HKO2 16 04 15          Implementing Food Safety Procedures

CST HKO2 17 04 15          Work in Team Environment      

CST HKO2 18 04 15           Participate in Workplace Communication

CST HKO2 19 04 15           Develop Understanding of Entrepreneurship

Duration of the TVET-Program

The Program will have duration 1130-1430 including the Co-operative Training

Qualification Level and Certification

Based on the descriptors elaborated on the Ethiopian TVET Qualification Framework, (NTQF) the qualification of this specific TVET Program is “Level II”.

The learner can exit after successfully completing the Modules in one level and will be awarded the equivalent institutional certificate on the level completed. The learner can also exit after completing any one learning module. However, only certificate of attainment or attendance (this is institutional discretion) will be awarded.

Target Groups

No special target group is assigned for the Program. Any citizen who meet the entry requirements and capable of participating in the learning activities is entitled to take part in the Program.

Entry Requirements

The prospective participants of this program on are required to possess the following:

  • have completed 10th grade general education
  • have ability to speak, read and understand English
  • computer literate
  • physically and mentally healthy
  • good moral character

Mode of Delivery

This TVET-Program is characterized as a formal Program on middle level technical skills. The mode of delivery is co-operative training. The TVET-institution and identified companies have forged an agreement to co-operate with regard to implementation of this program. The time spent by the learners in the industry will give them enough exposure to the actual world of work and enable them to get hands-on experience.

The co-operative approach will be supported with lecture-discussion, simulation and actual practice. These modalities will be utilized before the learners are exposed to the industry environment.

Organization of in-company training will be either/both industry attachment or apprenticeship. The 300 hours of the program duration will be spent in-company training and it will only start after the learner successfully completed all the modules in this program.

Institutional Assessment

Two types of evaluation will be used in determining the extent to which learning outcomes are achieved. The specific learning outcomes are stated in the modules. In assessing them, verifiable and observable indicators and standards shall be used.

The formative assessment is incorporated in the learning modules and form part of the learning process. Formative evaluation provides the learner with feedback regarding success or failure in attaining learning outcomes. It identifies the specific learning errors that need to be corrected, and provides reinforcement for successful performance as well. For the trainer/facilitator, formative evaluation provides information for making instruction and remedial work more effective.

Summative Evaluation the other form of evaluation is given when all the modules in the unit of competence have been accomplished. It determines the extent to which competence have been achieved. And, the result of this assessment decision shall be expressed in the term ‘competent or not yet competent’.

Techniques or tools for obtaining information about learners’ achievement include oral or written test, demonstration and on-site observation.

Trainer’s / Facilitator’s Profile

For this particular TVET Program and especially for the main modules, trainers / facilitators are expected to have B and C levels in related fields of studies and satisfactory practical experiences, or equivalent qualifications and relevant expect Other requirements –

  • Must have completed Trainer’s Methodology Course II (TM II)
  • Must have a good moral character
  • Must be physically and mentally fit
  • Must have attended relevant training and seminars
  • Must have at least 1 year industry experience