Programmes & Eligibility
December 3, 2012
Programmes
December 3, 2012

Structure of Courses

Bachelor of Hotel Management (BHM) – 3 YEAR

YEAR 1 YEAR 2 YEAR 3
Introduction to Hospitality Grade Manager Industrial Training
Fundamentals of Food Production Butchery & Charcuterie Advance Kitchen Operations
Introduction to Baking and Pastry Business Law Advance Bakery
Introduction to Food Service Management Principles of Management & Organisation Behaviour Advance F & B Operations
Purchasing & Product Identification Fundamentals of Marketing Advance Patisserie & Desserts
Introduction to Nutrition, Hygiene and Food Safety Classical French Cuisine Principles of Beverage Service
Industrial Training Classical European Cuisine Communication Skills
Cuisines of Asia Professional Development
  Wine & Beverage Studies  
  Food & Beverage Management  
  Human Relation Management  

 

*Modules may change during course duration.

Bachelor of Hotel Management and Catering Technology ( BHMCT) – 4 YEAR

YEAR 1 YEAR 2 YEAR 3 YEAR 4
Foundation In Food Production Food Production Operations Advanced Food Production Operations Indian heritage and culture
Foundation In Food And Beverage Service Food And Beverage Service Operations Advances Food And Beverage Service Operations Business law and operations
Foundation In Accommodation Operations Accommodation Operations Accommodation Operations Management Environment sustainability
Foundation In Front Office Operations Front Office Operations Front Office Management Entrepreneurship development
Application Of Computers Hospitality Accounting Food Safety Management Systems Open electives
Business Communication F and B Management And Controls Human Resource Management Professional electives
Food Science And Nutrition   Travel And Tourism Industrial training
Industrial Training Principles Of Management And Organization Behavior Facility Planning  
  Financial Management Hospitality Marketing  
  Industrial Training Research Project- Design And Methodology  
    Personality Development  

 

*Modules may change during course duration.

PG Diploma In Accommodation Operations Management

YEAR 1 YEAR 2
Accommodation Operation Advance Front Office Management
Introduction to Front Office Management Interior Decoration
Supervisory Management Business Communication and Foreign Language
Hotel Accounting Accommodation Management
Guest Speakers / Field Visits Hotel Accountancy and Costing
Industrial Training Projects / Guest Speakers /Field Visits
  Industrial Training

 

*Modules may change during course duration.

Diploma In Culinary Arts, Bakery And Pastry

YEAR 1 YEAR 2
Fundamentals Of Food Production Industrial Training
Fundamentals of Larder / Grade manager Food Service Management
Fundamentals of Baking and Pastry Sanitations ,Hygiene and HACCP
Nutrition and Food Science Food Costing and Control
Commodities Hotel Law
Fundamentals Of Accounting Communication and Professional Development
Advance Food Production Open Electives
Advance Bakery  
Advance Larder / Grade manager  
Menu Planning and Menu Engineering  
Advance Pastry and Confectionary  
First Aid  

 

*Modules may change during course duration.

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