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Certificate in Public Area Cleaning & Hygiene

Certificate in Public Area Cleaning & Hygiene

₹5,500.00 ₹2,750.00

50% fee concession will end in

To prepare individuals with the skills and knowledge to maintain cleanliness, hygiene, and safety in public areas of hospitality and commercial establishments.

Description

Course Name: Certificate in Public Area Cleaning & Hygiene

Global Occupational Skill Standard – GOSS ID: GOSS/HT/CPACH/V1

Eligibility: 10th (High School) or Equivalent.

Duration: Three Months.

Objective: The Certificate in Public Area Cleaning & Hygiene course is designed to train participants in the professional cleaning and upkeep of public spaces such as lobbies, corridors, restrooms, elevators, banquet halls, and other common areas in hotels, malls, airports, and corporate buildings. The course covers cleaning techniques, use of cleaning equipment and chemicals, surface-specific maintenance, waste disposal, and adherence to hygiene and safety standards. It also emphasizes time management, attention to detail, guest etiquette, and infection control procedures.

Get ready to join the Journey to become a GSDCI Certified Professional  – International Certification and Assessment Body.

Steps to become a GSDCI Certified Professional:

Step 1: Select your certification you want to pursue.

Step 2: Click on get certified tab, new pop up window will open.

Step 3: Click on pay certification fee, you will be redirected to billing details page.

Step 4: Fill your details and click on pay certification fee, You will be redirected to payment gateway, pay fee by any available options like Card(Debit/Credit), Wallet, Paytm, Net banking, UPI and Google pay.

Step 5: You will get Login Credentials of Online E-Books and Online assessment link on your email id, within 48 hrs of payment.

Step 6: After completion of the online assessment, the soft copy of your certificate will be sent to your registered email ID within 5 days.

Assessment Modules:

Module 1: Introduction to Public Area Cleaning: Role and responsibilities of a public area cleaner, Importance of cleanliness in hospitality and commercial settings, Areas covered under public space cleaning (lobbies, restrooms, corridors, elevators), Understanding cleaning schedules and frequency, Interdepartmental coordination and communication, Basic housekeeping terminology and concepts.

Module 2: Cleaning Tools, Equipment, and Chemicals: Identification and proper use of cleaning tools and machinery, Handling and maintenance of equipment (vacuums, scrubbers, polishers), Types of cleaning agents and their applications, Safe dilution and chemical handling procedures, Storage and inventory of cleaning supplies, Environmental considerations and eco-friendly products.

Module 3: Cleaning Techniques for Various Surfaces: Dusting, mopping, sweeping, and vacuuming techniques, Cleaning of glass, mirrors, and windows, Deep cleaning and maintenance of floors (tiles, marble, carpet), Cleaning and sanitizing restrooms and public wash areas, Spot cleaning of upholstery and furniture, Special care procedures for decorative items and artworks.

Module 4: Hygiene, Sanitation, and Safety Standards: Personal hygiene and grooming standards, Use of Personal Protective Equipment (PPE), Cleaning and sanitizing high-touch surfaces, Handling biohazard and waste materials safely, Fire safety and emergency procedures, Compliance with health and safety regulations.

Module 5: Guest Interaction and Service Etiquette: Professional behavior and grooming while on duty, Greeting and assisting guests courteously, Responding to guest inquiries and complaints, Handling lost and found items, Ensuring minimal disturbance during cleaning, Communicating with front office and housekeeping teams.

Module 6: Work Planning and Quality Control: Understanding work schedules and duty rosters, Time management and task prioritization, Reporting maintenance issues and hazards, Performing routine inspections and self-checks, Maintaining cleaning records and checklists, Adhering to quality and performance standards.

GSDCI Online Assessment Detail:

  • Duration- 60 minutes.
  • Number of Questions- 30.
  • Number of Questions from each module: 5.
  • Language: English.
  • Exam Type: Multiple Choice Questions.
  • Maximum Marks- 100, Passing Marks- 50%.
  • There is no negative marking in any module.
Marking System:
S.No. No. of Questions Marks Each Question Total Marks
1 10 5 50
2 5 4 20
3 5 3 15
4 5 2 10
5 5 1 5
30   100
How Students will be Graded:
S.No. Marks Grade
1 91-100 O (Outstanding)
2 81-90 A+ (Excellent)
3 71-80 A (Very Good)
4 61-70 B (Good)
5 50-60 P (Pass)
6  0-49 F (Fail)

 

Benefits of Certification:

1. Global Recognition & Credibility – Stand out worldwide with a certification that strengthens your professional profile across borders and demonstrates your skills to employers and institutions.

2. Quality Assurance through ISO Certification – Programs follow an ISO-certified quality management system to promote consistency, reliability, and a standardized learning experience.

3. Career Advancement & Employability – Enhance your résumé, demonstrate professional competence, and improve your prospects for career growth, promotions, or suitable job opportunities.

4. Non-Profit Trust Factor – Certification from a non-profit organization reflects a mission-driven approach focused on skill development, professional learning, and public benefit.

5. Access to Learning Resources – Gain access to useful learning resources such as e-books, mock tests, assessments, and online academic support.

6. Transparency & Online Verification – Each certification includes a unique enrolment or certificate ID, enabling convenient online verification by employers and other interested parties.

7. Lifetime or Long-Term Validity – Certifications may offer lifetime or extended validity, reducing the need for frequent renewal, subject to the applicable certification scheme.

Course Rating

4.6/5
★★★★★
★★★★★

Based on 56 student ratings

Highly Rated Course

A 50% fee concession is applicable on all certification up to 15th October 2026.

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