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3 Month Craftsman program in Food Production

3 Month Craftsman program in Food Production awarded by American Hotel & Lodging Educational Institute (AHLEI)

The Food Production Craftsman program is an ideal stepping stone into the world of culinary science for students who have passed 10th standard. This program is offered in partnership with the American Hotel & Lodging Educational Institute (AHLEI), which is the premier source for delivering quality hospitality education, training and professional certification that serves the needs of hospitality industry worldwide.

The three month program covers the knowledge and training to become skillful in basic food preparations. Additionally students learn the science behind culinary preparations.

Upon completion of the program, students may opt for employment in commercial and institutional food service establishments. A food production graduate may also consider starting their own food businesses.

Curriculum for 3-month Food production Craftsman Program

Theory – 2 hoursPractical – 1 hour

  • Trace the history of modern cookery
  • Discuss the organization of classical and modern kitchen
  • Discuss the responsibilities of the executive chef
  • Discuss factors affecting menu planning andbalance

  • Discuss importance of sanitation in food preparation
  • Introduce HACCP
  • Illustrate the importance of mis- en-place
  • Introduce the knife as a primary tool in kitchen
Demonstration of

  • Hygiene and grooming
  • Chef uniform
  • Mis-en-place
  • Knife skill application
3Temperature and its application

  • Describe concept of heat transfer and its relation to food preparation
  • List and discuss various cooking methods
Demonstration of

  • Various cooking methods
  • Use of thermometer


  • Describe emulsions
  • Differentiate between seasoning and flavoring
  • Discuss storage and handling
Demonstration of

  • Emulsification process
  • Tour of spices

  • Discuss importance of proper presentation of food
  • Recommend guidelines for arranging plates and platters.
Demonstration of plates presentation

  • Define fats and oils
  • Differentiate saturated and unsaturated fats
  • Classify types of fats and oil
Demonstration of smoking point of Fat and oil

  • Discuss dairy products as primary and secondary in culinary preparation
Tasting of varieties of International Cheese
Theory – 1hrsPractical – 2hr

  • Preparation of variety of egg dish


  • Define breakfast cookery
  • Discuss the importance of mis-en-place in breakfast cookery
  • Discuss preparation breakfast cereals, meat, potatoes, breads, eggs, pancake and waffles , fruits and fruit juices
Demonstration and Practice

  • Boiled eggs
  • Fried eggs
  • Poached eggs
  • Scrambled eggs
  • Omelets
  • Scotch eggs
  • Spanish omelets
  • Japanese omelets
  • Waffles & pancakes

  • Discuss fruit as a primary ingredient in culinary preparation
  • Discuss the preparation of fruits
Demonstration and Practice of

  • Fruits compote
  • Fruits cutting

  • List cuts of vegetables and describe methods of cooking vegetables
Demonstration and Practices of

  • Boiled veg
  • Glazed veg
  • Fried vegetables
  • Stewed vegetables
3Potatoes and other Tubers

  • Discuss methods for cooking potatoes
Demonstration and Practices of

  • Baked dill Potatoes
  • Duchess Potatoes
  • French fries
  • Roasted herb potatoes
  • Lyonnaise potatoes
3Farinaceous cookery

  • Discuss methods of preparing rice
  • Discuss importance of preparation of cereal/ grains
  • Discuss pasta and its preparation
Demonstration and Practices

  • Pasta preparations
  • Rice (pilaf)
3Stock- Types of stock

  • White veg stock
  • Fish stock
  • Brown chicken stock
Demonstration and Practices of

  • Vegetable stock
  • Fish stock
  • Brown stock
3Soup – Types

  • Cream
  • Broth
  • Puree
  • Consommé
  • Cold soup
Demonstration and Practices

  • Cream of tomato
  • Minestrone soup
  • Pumpkin soup
  • Vegetable consommé
  • Gazpacho soup
3Hot and Cold Sauces

  • Béchamel
  • Vèloute
  • Hollandaise
  • Mayonnaise
  • Espagnole
  • Tomato
Demonstration and Practical

  • Baked pasta or veg
  • Fish Veloute
  • Egg Benedict
  • Chicken in hot pepper sauce
  • Spaghetti Arabiata

  • Lamb
  • Pork

  • Identify standards of quality and grading for poultry processing
  • Recommend criteria for choosing poultry
Demonstration and Practical

  • Cuts of chicken
  • Chicken steak
  • Roast chicken

Cordon bleu chicken


  • Define ‘Game’
  • Discuss hanging game
3Seafood and fresh water fish

  • Illustrate structure of fish and seafood
  • Discuss specialized preparation methods for specific term
Demonstration and Practical

  • Fish and prawns cuts
  • Grilled fish
  • Mediterranean Poached fish
  • Fish paupiette
  • Fish fingers

  • Define salad
  • Discuss the preparation of salads as a general grouping
Demonstration and Practical

  • Tossed salad
  • Cesar salad
  • Creamy Potato salad with Yogurt vinaigrette
  • Black bean salad
  • Waldorf salad
3Gelatin and aspic jelly

Forcemeat and Mousse

  • Types of forcemeat and mousse
  • Method of preparation of forcemeat and mousse

  • Fruit jelly
  • Vegetable jelly
3Pates , TerrinesandCharcuterie

  • Define sausage, ham, bacon
  • Discuss the preparation pates, terrines, Galantine, ballotines, mousse
3Baking, yeast breads and rolls, Quick breads

  • Trace history progression leading to modern baking
  • Discuss ingredients and their function in the baking process
Demonstration and Practical

  • Soft rolls
  • Hard rolls( baguettes
  • Focaccias, hot dogs
  • Doughnuts
3Pastry dough

  • Preparation of sweet dough, puff pastry, pie dough and cookies
Demonstration and Practical

  • Puff pastry
  • Short crust
  • Danish, croissant
3Cakes , frostings, and decorative items Demonstration and Practical

  • Black forest
  • Rich fruit cake
  • Angel food cake
  • Swizz roll
  • Muffins

  • Introduce the term hors d’oeuvre and appetizers
  • Discuss different types Hot and cold appetizers
Demonstration and Practical

  • Canapés
  • Tartlets
  • Choux puffs

  • Open,
  • Multi-decker,
  • Grilled
Demonstration and Practical

  • Club sandwich
  • Chicken or veg Burgers
3Frozen desserts Demonstration and Practical

  • Mousse
  • Parfait
  • Tiramisu
  • Baked Alaska
3Indian cuisine

  • White gravy
  • Brown gravy
  • Green gravy
  • Tomato gravy
Demonstration and Practical

  • Paneer/ Chicken Afghani
  • Kadhi paneer
  • Palak paneer
  • Veg Makhani

Veg/chicken Biryani

3Practical SessionMenu

Hot and sour Chicken or veg soup with Steam buns


Chicken/Vegetable in Hunan style gravy

Hakka noodles


Banana sesame toffee

3Practical SessionMenu

Russian salad


Chicken/Vegetable Stroganoff with Pilaf Rice


Dark chocolate Pie

3Final Practical Exam Prepare a three-course menu
2Final exam


  • Bachelor of International Business in Hotel & Tourism at César Ritz Colleges, Switzerland
  • Bachelor of Business Administration at     Hotel Institute Montreux, Switzerland
  • Bachelor of Arts in International Hospitality and Design Management   at IHTTI, Neuchatel, Switzerland
  • Bachelor of Arts in Hospitality Management/Bachelor of Arts in Hospitality &  Event Management/Bachelor of Arts in Event Management  at SHMS, Switzerland

3 Year Degree students and 2 Year Diploma students are eligible for international credit transfers to these programs

JSHM also assists with direct enrollment to any of these programs in Switzerland

Our curriculum is based on the globally acclaimed Swiss Hospitality Education which prepares you to live and work in an international arena