CALLING OF COOK IN HOTELS, 
CLUBS, RESTAURANTS AND 
HOSPITALS SCHEME- SCHEME NO. 8 g S.L.343.06 1
SUBSIDIARY LEGISLATION 343.06
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, and 77 of 1970.
Citation. 
Clubs, Restaurants and Hospitals Scheme - Scheme No. 8.
Interpretation.
Cap. 343.
2. 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.
Applicability.
hotels, clubs, restaurants and hospitals, which occupation is hereby
designated as a calling within the meaning and for the purposes of
the said Act.
Employment as 
apprentice.
Amended by:
XLIV. 1965.4;
L.N. 23 of 1968.
4. 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.
Processes.
Substituted by:
L.N. 23 of 1968.
5. 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.
Classes of 
instruction.
6. 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.
Hours of work.
*See also the Hotels and Clubs Wages Council Wage Regulation Order.
2 g S.L.343.06
CALLING OF COOK IN HOTELS, 
CLUBS, RESTAURANTS AND 
HOSPITALS SCHEME- SCHEME NO. 8
under this scheme shall not exceed ten hours in any one day nor
their period of employment twelve hours in any one day.
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.
Wages.
Substituted by:
L.N. 32 of 1967;
L.N. 23 of 1968;
L.N. 119 of 1969.
8. The wages to be paid to the apprentices in the callings to
which this Scheme applies shall be as follows:
Periods of rest.
Amended by:
L.N. 23 of 1968.
9. 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.
Vacation leave.
Added by:
L.N. 23 of 1968.
Amended by:
L.N. 77 of 1970.
10. 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 -
Year Wages per week
First Lm 2.50,0
Second Lm 3.80,0
Third Lm 5.10,0
Fourth Lm 6.40,0.
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
CALLING OF COOK IN HOTELS, 
CLUBS, RESTAURANTS AND 
HOSPITALS SCHEME- SCHEME NO. 8 g S.L.343.06 3
Sick leave.
Added by:
L.N. 23 of 1968.
Cap. 318.
11. (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).
Bereavement 
leave.
Added by:
L.N. 23 of 1968.
12. 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.
Overtime.
Amended by:
XLIV. 1965.4.
13. 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.
Applicability of 
Employment and 
Industrial 
Relations Act.
Cap. 452.
14. 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.
Interpretation.
Cap. 452.
15. 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.
Added by:
L.N. 23 of 1968.
FIRST SCHEDULE
Article 5
Feast of the Immaculate Conception 8th December
Christmas Day 25th December
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.
4 g S.L.343.06
CALLING OF COOK IN HOTELS, 
CLUBS, RESTAURANTS AND 
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
of soup:
five months
( 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,
preparation, service of end recipes for: 
three months
( 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.
CALLING OF COOK IN HOTELS, 
CLUBS, RESTAURANTS AND 
HOSPITALS SCHEME- SCHEME NO. 8 g S.L.343.06 5
7. Vegetables; Eggs and Farinaceous
Cookery: Preparation, cooking and service of: 
five months
( 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
service of:
eight months
( 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;
6 g S.L.343.06
CALLING OF COOK IN HOTELS, 
CLUBS, RESTAURANTS AND 
HOSPITALS SCHEME- SCHEME NO. 8
Added by:
L.N. 23 of 1968.
SECOND SCHEDULE
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:
( i ) Dessert fruits, including season
and quality;
( j ) Elementary Sugar work to include
decoration;
( k ) Special pastry dishes.
CALLING OF COOK IN HOTELS, 
CLUBS, RESTAURANTS AND 
HOSPITALS SCHEME- SCHEME NO. 8 g S.L.343.06 7
( a ) Culinary vocabulary;
( b ) Quantities, methods, times, yields, temperatures,
garnishes in relation to all recipes and processes.
