(Skill-Oriented Certificate Programmes)
Craft Course
IICTHM offers Craft Courses designed to provide intensive
hands-on training and industry-ready skills in core
hospitality operations. These programmes are ideal for
students seeking quick employment, practical expertise, and
entry-level positions in hotels and service establishments.
About the Course
The Craft Course in Bakery & Confectionery develops
foundational baking and dessert-making skills with a focus
on hands-on practice.
Training Coverage
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Bread, cakes, and pastry preparation
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Cookies, desserts, and chocolates
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Bakery equipment handling
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Food safety and hygiene
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Presentation techniques
Career Opportunities
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Bakery Assistant
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Pastry Kitchen Staff
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Bakery & Confectionery Units
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Small Bakery & Home Baking Ventures
Programme Highlights (Common to All Craft Courses)
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Short-term, skill-focused training
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Intensive practical exposure
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Industry-relevant curriculum
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Immediate employment opportunities
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Pathway to Diploma & Degree programmes
Curriculum Overview
The curriculum at IICTHM follows a structured and
progressive learning model covering all core functional
areas of Hotel Management and Catering Technology. It is
continuously reviewed and updated in consultation with
industry professionals to reflect current hospitality
practices, technological advancements, and global service
standards.
Programmes are designed to move from
foundational skills to
advanced operational and managerial competencies,
ensuring holistic professional development. Equal emphasis
is placed on technical expertise, communication skills,
discipline, grooming, and ethical conduct.
Curriculum Objectives
The key objectives of the IICTHM curriculum are to:
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Develop strong operational and technical skills in
hospitality services
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Provide comprehensive understanding of hotel and
catering operations
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Integrate theoretical concepts with real-world
industry practices
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Enhance communication, leadership, and managerial
capabilities
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Promote entrepreneurship and self-employment
opportunities
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Prepare students for national and international
hospitality careers
Teaching Methodology
IICTHM adopts a
student-centric, experiential learning approach
that encourages active participation and continuous skill
development.
Teaching methodologies include:
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Classroom lectures supported by case studies and
presentations
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Demonstrations and supervised practical sessions
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Role plays, simulations, and service drills
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Industry expert lectures and workshops
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Continuous internal assessments and feedback
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Project work, seminars, and group discussions
This blended approach ensures conceptual clarity while
fostering confidence and professional competence.
Practical & Skill-Based Training
Practical training forms the backbone of the learning
framework at IICTHM. Students receive extensive hands-on
exposure through:
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Fully equipped training kitchens and bakery labs
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Model training restaurant and bar
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Model front office and housekeeping laboratories
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Daily practical sessions aligned with industry
operations
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Mandatory industrial training and internships in
reputed hotels
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Skill development modules in grooming, communication,
and guest handling
This practical focus ensures students are
job-ready from day one.
Learning Outcomes
Upon successful completion of their respective programmes,
students will be able to:
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Demonstrate professional competence in hotel and
catering operations
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Apply industry-standard service techniques and
operational procedures
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Communicate effectively and handle guests with
confidence and professionalism
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Exhibit leadership, teamwork, and ethical work
practices
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Adapt to diverse hospitality environments in India and
abroad
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Pursue career growth, entrepreneurship, or higher
education opportunities
