- The program recognizes the knowledge and skill required for various jobs in the hotel and catering industries. The program course structure is classified into three components of training; the theoretical training course, demonstration/practical course and industrial exposure and project work.
- Theory training class is related to knowledge base course includes identification, concept and scope of hotel and catering, types of food service operations, hygiene, sanitation, safety and food poisoning, food commodities, elementary nutrition, menu, food service, equipment, guest receiving, reservation, accommodation management, and so on.
- Demonstration/practical class is related to skill base course includes mise-en-place, mise-en-scene, storage, cover lay out, food service sequences and techniques, preparation, cooking, and presentation of foods, equipment handling, guest receiving, reservation, accommodation management, and so on.
- Industrial exposure and project work related to work in hotel and catering industry which is a bridge the gap between theoretical input and the real life work experience. So, trainees are required to acquire actual work experience through stipulated duration of structured practical training.