FACT SHEET. SWISS BELHOTEL INTL CULINARY APPRENTICESHIP and SHML DIPLOMA IN HOTEL OPERATIONS MANAGEMENT

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1 FACT SHEET SWISS BELHOTEL INTL CULINARY APPRENTICESHIP and SHML DIPLOMA IN HOTEL OPERATIONS MANAGEMENT Program designed for students whose main aim is: qualified fast track access to first employment, with a baggage of hospitality knowledge that begins with: - Phase 1 in Indonesia: Culinary Applications and Related Theories within Swiss- Belhotel Intl. - Phase 2 in Switzerland: Semester2 for SHML s Diploma in Hotel Operations Mgmt, followed by an Internship within a Swiss or international culinary operation Intakes: August/September Duration: 2 years Apprenticeship: 10 months (Indonesia) Taught semesters: 1 (SHML, Switzerland) Number of semester weeks: 18 Internship 1: 6 months, in Switzerland or abroad Age: 16 and above Qualification: (Junior)- High School Diploma, A- or O- Level or equivalent local certificate, vocational school diploma English level: IELTS 3 or equivalent for first year IELTS 5 for second year in Switzerland Academic Progression: Upon completions of the 2- year Apprenticeship, Diploma and Internship, eligible applicants would be qualified to join the third year of SHML Associate Degree in International Hotel Management (1 semester) followed by an additional internship. Progression to direct employment: Participants who opt for direct employment (after the 2- year program) will enjoy the support, while in Switzerland, of SHML Internship and Career Office. While NOT representing a job guarantee, the SHML Office is empowered to direct and recommend applicants to a wide array of international opportunities. Course Program: Two years: one in Indonesia (Semesters 1 & 2) and one in Switzerland (Semesters (3 & 4) including one internships either in Switzerland, within reputed chain hotels, or with partner International Hotel companies. PHASE 1 / Year 1 Enrolment of Indonesian high potential hospitality employees, seconded to a Swiss- Belhotel for a 10- month on- the- job culinary program, in accordance to the following program overview:

2 PHASE 1 : PROGRAM OVERVIEW Culinary Fundamentals 1-2 Production Environment Discover the configuration of space within the production areas Familiarize with the physical areas of the F&B Cycle: Receiving, Storing, Issuing, Pre- prep, Preparation, Service, Stewarding. 1-2 Production Organization Discover and understand Hotel and Production Department Organization Chart Familiarize with the specific roles of production staff Discover interdepartmental relationships: relations with service. 1-2 FF&E / OE Familiarize with production Fittings, Fixtures and Equipment. Familiarize with production Operating Equipment. Discover production equipment specifications. 1-2 Rules and Legislation Familiarize with HACCP; Production, Hygiene and Safety Policies and Procedures. 1-2 Hotel Menus Familiarize with all hotel s menus: all that is offered and sold needs to be produced Consider the relationship between costing and pricing Discover hotel s standard recipes and recipe costing Hotel Customers Handling Operating Discover the practical meaning of potential cost Whatever is produced should have a customer we know about Find out about hotel s customers profiles Investigate hotel s customers spending power Consider customers sensitivity related to expectations Consider your role in delivering according to expectations Learn how to handle knives for cutting and sizing meat, fish and vegetables

3 Equipment Learn how to handle pot and pans Apply hygiene rules at all times, especially when handling raw materials 1-2 Dealing with Production Products Learn to identify, handle, and prepare a wide array of culinary ingredients, including vegetables, grains, eggs, poultry, fish, seafood, meat 1-2 Mise en Place Understand the importance of mise en place Classic Culinary Techniques Stocks and Sauces Preparing Dough Matching method to product Consider the importance of planning and timing factors Learn techniques such as Braising, Frying, Sautéing, Grilling, Boiling, Poaching, Roasting, Baking, other Learn the preparations of classical stocks and sauces including the appropriate application of each Discover the recipes for the preparations of Puff Pastry, Pâte à Choux, Pie Dough, Pasta Dough, Crêpes, other Learn how to select the best product for the various preparation methods Intermediate Phase: Culinary Mediterranean, Central European, Americas Months Learn to fit and Rotate to different production positions work within a kitchen brigade Intermediate technical cuts (butchery) and presentation Seasonings and flavoring for western Food presentation techniques Introduction to the concept of colour, taste and texture Western cuisine cultural and gastronomic Discover how to cut various meats and how to recognize the use of each Discover the correct usage of spices for different recipes. Learn the art of presenting plates, platters Learn the art of setting up buffets Familiarize with cultural perception related to color, taste and texture Familiarize with techniques to enhance food presentations Discover the differences between Mediterranean, Central European and Americas, including the cooking styles of the main western

4 factors countries Discover key features characterizing French and Italian Discover key features characterizing German and Swiss Discover key features characterizing North and South American Cruising culinary level: contemporary western, ethnic cuisine, pastry and bakery Months Classic, contemporary and ethnic cuisine Discover east meets west cooking concepts Asian cooking methods Differentiate techniques between classic, contemporary western and ethnic Discover the applications of Indonesian, Chinese, Japanese Learn the cooking applications of Indonesian, Chinese, Japanese High quality deluxe products Discover refined products and ingredients of Western and Asian Menu planning Prepare various seasonal menus according to season and product availability Culinary creativity Attempt creating own dishes based on a limited and unexpected mix of products Hotel Bakery On the job applications within the hotel bakery section Hotel Pastry Attempt own creativity from an unexpected mix of product PHASE 2 / Year 2: At the end of the months training and education programs in Indonesia, participants are progressing to Switzerland for the 2nd Semester of the Diploma in Hospitality Operations Management: Academic Semester : F&B Management/ Events; Managerial Accounting and Finance; Revenue Mgmt; Rooms Division Mgmt; Human Resources Mgmt; Sales & Marketing Mgmt; Club Mgmt and Legal Aspects; Cruise Line Ops & Mgmt; Security Solutions, Engineering/Maintenance/Energy Savings; Hotel Business English; German & English Languages. Internship : This internship (six months) is planned to suit students wishes/needs, recommended within F&B Operations.

5 Fees: Program Fees CHF In Indonesia (during phases 1 & 2) including 10 months salary, duty meals, health insurance and uniforms. In Switzerland (phase 3) including accommodation in twin sharing double room, full board, health insurance, tuition, books & materials, uniforms & tools on loan; excluding travel and visa costs. Potential monthly earnings during internship: CHF gross per month (in Switzerland only). For detailed information about SHML, Enrolment, Travel, Visa, Admissions, Academic programs, Scholarships, Life at SHML, News and Events and online contacts please refer to Certificates and Diploma: Upon successfully completing the On the Job Training (Phase 1), students progressing to Switzerland are awarded the jointly by SHML and Swiss Belhotel International issued: Certificate in Hotel Operations Apprenticeship Upon successfully completing the Swiss Academic Semester (Phase 2) followed by an internship in Switzerland or abroad, students are awarded: Diploma in Hotel Operations Management (Swiss Diploma)

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