CALLING OF COOK IN HOTELS, CLUBS, RESTAURANTS AND HOSPITALS SCHEME - SCHEME NO. 8 *

HOSPITALS SCHEME- SCHEME NO. 8

SUBSIDIARY LEGISLATION 594.06

CALLING OF COOK IN HOTELS, CLUBS,

RESTAURANTS AND HOSPITALS SCHEME

- SCHEME NO. 8 *

28th August, 1953

GOVERNMENT NOTICE 479 of 1953, as amended by Government

Notices 253 of 1953 and 215 of 1957, Act XLIV of 1965, and Legal Notices

32 of 1967, 23 of 1968, 119 and 120 of 1969, 77 of 1970 and 424 of 2007.

The title of this Scheme is the Calling of Cook in Hotels,

Clubs, Restaurants and Hospitals Scheme - Scheme No. 8.

Article 5

First Column

Second Column

Process

Period of training

Butchery preparations

one and a half

months

(a) The various types of meat;

storage, quality, uses and weights

and various cuts and preparation

for the kitchen;

(b) Source and preparation of offals;

(c) Production and use of byproducts;

(d) Pickling of meat;

(e) Sausage manufacture.

HOSPITALS SCHEME- SCHEME NO. 8

Fish Preparations

one and a half

months

(a) The various types of fish; storage,

quality, uses and weights of

various cuts and their preparation

for the kitchen;

(b) Preparation and filleting (where

appropriate) of all fish, including

shellfish;

(c) Smoking and brining of fish.

3. Poultry and game preparation

one month

(a) The various types of poultry and

game, including hare and rabbit;

storage, quality, seasons, uses;

(b) Preparation

(cleaning

and

trussing) for the kitchen.

4. Larder, preparation and service of

six months

(a) Hors d'oeuvres and appetisers;

(b) Mayonnaise and vinaigrette sauce

groups;

(c) Salad of all types;

(d) Cold buffet work;

(e) Sandwiches;

(f) Appropriate dishes, including

pies.

5. Soup corner; methods of preparation

five months

of soup

(a) The various stocks used for soups

(meat, fish, poultry, game);

(b) Clear soups, broths, purees,

veloutes, cream soups, special

soups (including chilled);

(c) Garnishes for clear and thick

soups, with their accompaniments

and services.

6. Roast and grill corner; methods,

three months

preparation, service of end recipes for

(a) All roast meat joints and

garnishes;

(b) All roast game and poultry dishes

and garnishes;

(c) Deep frying; all fritters;

(d) All grills and garnishes;

(e) All savouries and canapes;

(f) Carving.

HOSPITALS SCHEME- SCHEME NO. 8

7. Vegetables; Eggs and Farinaceous

five months

Cookery: Preparation, cooking and service of

(a) All root vegetables;

(b) All green vegetables;

(c) Mushrooms;

(d) Pulses;

(e) Potato variations;

(f) Frozen vegetables;

(g) Various types of egg dishes;

(h) Farinaceous products.

In the case of ( a ), ( b ) and ( c ) hereof

attention is also to be given to seasons, quality

and storage.

8. Fish corner

seven months

(a) Preparation, cooking and service

of fish of all types, including

shellfish where applicable, using

the following methods: poaching,

frying, baking, grilling, steaming,

meuniere, court-bouillon;

(b) Appropriate sauces and garnishes.

9. Sauce corner

seven months

(a) Various types of roux and their

preparation;

(b) Preparation and cooking of

espegnole, demiglace, veloutes,

jus lie, meat glaze;

(c) Other

basic

sauces

and

derivatives;

(d) All types of entrees and their

preparation and cooking with

particular attention to the culinary

processes involved.

10. Pastry: Preparation, cooking and

eight months

service of

(a) Various types of pastry;

(b) Sponges, cakes, yeast mixtures;

(c) Various

types

of

pudding

mixtures;

(d) Hot and cold sauces;

(e) Hot and cold sweets;

(f) Compotes and fruit dishes;

(g) Various types of ices;

(h) Souflees;

HOSPITALS SCHEME- SCHEME NO. 8

(i)

Dessert fruits, including season

and quality;

(j) Elementary Sugar work to include

decoration;

(k) Special pastry dishes.

In this scheme, unless the context otherwise requires, the

words and expressions used shall have the same meanings as those

assigned to them by the Employment and Training Services Act.

Article 5

General Principles and Processes

1. Correct use of knives and other small utensils. Care,

maintenance end proper use of knives, sharpeners, openers and

other kitchen implements.

2. Underlying principles of cookery namely

(a) The description, classification and development of the

fundamental processes of cookery as distinct

operations;

(b) Preservation of food values.

3. All kitchen equipment and apparatus

(a) Principles and methods of working;

(b) Maintenance and cleaning;

(c) Scullery work;

(d) Clothing.

4. Kitchen organization

(a) Routine and plan of work;

(b) Rosters;

(c) Hygiene;

(d) Still-room work;

(e) Avoidance of waste.

5. Compilation of menus

(a) Quantities for covers ordered;

(b) Cost;

(c) Balance inter alia colour, variety, flavours garnish,

and seasons.

6. Culinary adjuncts - origin, derivation and use.

7. Principles of good services

(a) Relationship between kitchen and room staff;

(b) Check system for ordering;

(c) Methods of service.

8. General

HOSPITALS SCHEME- SCHEME NO. 8

(a) Culinary vocabulary;

(b) Quantities, methods, times, yields, temperatures,

garnishes in relation to all recipes and processes.

This scheme shall apply to the occupation of cook in

hotels, clubs, restaurants and hospitals, which occupation is hereby

designated as a calling within the meaning and for the purposes of

the said Act.

No person may be employed as an apprentice under this

scheme unless it is shown to the satisfaction of the Director that

such person has a standard of education at least equivalent to that

of a person who has passed the entrance examination to Form I of

the Government Secondary Schools or the Technical Institute.

An apprenticeship under this scheme shall be of a period of

four years, during which an apprentice will be instructed in the

processes specified in the First Column of the First Schedule for a

period of not less than that specified in the Second Column of the

said Schedule and in the general principles and processes specified

in the Second Schedule.

The employers shall afford to any apprentices employed by

them under this scheme facilities for attending during the period of

apprenticeship such classes of instruction as the Minister may by

order determine, unless the employers make such arrangements for

the further education of apprentices as may appear to be sufficient

to the Minister to dispense with this requirement. If any such

classes of instruction are held during ordinary working hours, the

hours so spent shall be reckoned as hours of work for the purpose

of the payment of wages.

The apprentice shall be bound to attend all classes

determined as aforesaid. Should he fail so to attend on any day

without just cause, the employer shall be entitled to make a

deduction from the wages of the apprentice equivalent to one

twelfth of the weekly rate in respect of each day of default.

The hours of work of apprentices and learners employed

*See also the Hotels and Clubs Wages Council Wage Regulation Order.

HOSPITALS SCHEME- SCHEME NO. 8

under this scheme shall not exceed ten hours in any one day nor

t h e i r p e r i o d o f e m p l o y m e n t t w e l v e h o u r s i n a n y o n e d a y.

Apprentices and learners under 16 years of age may not be

employed between 11 p.m. of any day and 6 a.m. of the next

following day.

The wages to be paid to the apprentices in the callings to

which this Scheme applies shall be as follows

Year

Wages per week

First

€5.82

Second

€8.85

Third

€11.88

Fourth

€14.91.

Apprentices and learners shall be granted one whole day or

two twelve hour periods of rest in every calendar week, such

periods to end at noon or to begin at 2 p.m. on any day of the week.

After completing the first six months of apprenticeship,

apprentices shall be allowed in every calendar year -

(a) fifteen days holidays with pay on customary holidays

or otherwise at the discretion of the employer; and

(b) fifteen days vacation leave with pay to be taken on

days to be agreed on with the employer

Provided that -

(a) when a customary holiday falls on a Sunday or any

other day of rest for the establishment concerned, the

entitlement for leave in respect of that day shall be

lost; and

(b) leave may not be availed of on a day when the

apprentice is to attend school for theoretical

instruction.

In this article "customary holidays" means -

Feast of the Circumcision

1st January

Feast of the Epiphany

6th January

Feast of St Paul’s Shipwreck

10th February

Feast of St Joseph

19th March

Good Friday

-

Ascension Day

-

Feast of St Joseph the Worker

1st May

Feast of Corpus Christi

-

Feast of St Peter and St Paul

29th June

Feast of the Assumption of the Blessed Virgin

15th August

National Day

8th September

Independence Day

21st September

All Saints Day

1st November

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Feast of the Immaculate Conception

8th December

Christmas Day

25th December

(1) After completing the first six months of

apprenticeship, apprentices shall be entitled to twenty days sick

leave on full pay in every calendar year less any sickness benefit to

which they may be entitled under the Social Security Act, provided

that a medical certificate certifying incapacity for work covering

the period of absence is produced to the employer.

(2) Apprentices shall not be entitled to the payment of any

wages for the first three days of each period of sick leave; provided

that the number of unpaid days of sick leave shall not be deducted

from the entitlement of paid sick leave as provided in subarticle

(1).

Apprentices shall be allowed two days paid leave on the

occasion of the death of any of the following: the wife or husband,

the mother or father (or the person who at the time was in fact

acting as the mother or father of the apprentice), the son or

daughter and the brother or sister.

Employers may employ apprentices and learners on

overtime (namely beyond the daily maximum hours of work or

beyond the maximum period of employment) with the approval of

the Director who may impose such conditions as he may deem fit

provided that such overtime work is remunerated at time and a half

the ordinary rate.

The conditions of employment prescribed in respect of

learners in articles 7, 8, 9, and 13 shall hold good subject to such

provisions as may hereafter be made under the Employment and

Industrial Relations Act.

The words and expressions used in articles 7, 8 and 14

shall have the same meaning as those assigned to them by the

Employment and Industrial Relations Act.