Programmes & Eligibility
December 3, 2012
December 3, 2012

Structure of Courses

Bachelor of Hotel Management (BHM) – 3 YEAR

Introduction to HospitalityGrade ManagerIndustrial Training
Fundamentals of Food ProductionButchery & CharcuterieAdvance Kitchen Operations
Introduction to Baking and PastryBusiness LawAdvance Bakery
Introduction to Food Service ManagementPrinciples of Management & Organisation BehaviourAdvance F & B Operations
Purchasing & Product IdentificationFundamentals of MarketingAdvance Patisserie & Desserts
Introduction to Nutrition, Hygiene and Food SafetyClassical French CuisinePrinciples of Beverage Service
Industrial TrainingClassical European CuisineCommunication Skills
Cuisines of AsiaProfessional 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

Foundation In Food ProductionFood Production OperationsAdvanced Food Production OperationsIndian heritage and culture
Foundation In Food And Beverage ServiceFood And Beverage Service OperationsAdvances Food And Beverage Service OperationsBusiness law and operations
Foundation In Accommodation OperationsAccommodation OperationsAccommodation Operations ManagementEnvironment sustainability
Foundation In Front Office OperationsFront Office OperationsFront Office ManagementEntrepreneurship development
Application Of ComputersHospitality AccountingFood Safety Management SystemsOpen electives
Business CommunicationF and B Management And ControlsHuman Resource ManagementProfessional electives
Food Science And Nutrition Travel And TourismIndustrial training
Industrial TrainingPrinciples Of Management And Organization BehaviorFacility Planning 
 Financial ManagementHospitality Marketing 
 Industrial TrainingResearch Project- Design And Methodology 
  Personality Development 


*Modules may change during course duration.

PG Diploma In Accommodation Operations Management

Accommodation OperationAdvance Front Office Management
Introduction to Front Office ManagementInterior Decoration
Supervisory ManagementBusiness Communication and Foreign Language
Hotel AccountingAccommodation Management
Guest Speakers / Field VisitsHotel Accountancy and Costing
Industrial TrainingProjects / Guest Speakers /Field Visits
 Industrial Training


*Modules may change during course duration.

Diploma In Culinary Arts, Bakery And Pastry

Fundamentals Of Food ProductionIndustrial Training
Fundamentals of Larder / Grade managerFood Service Management
Fundamentals of Baking and PastrySanitations ,Hygiene and HACCP
Nutrition and Food ScienceFood Costing and Control
CommoditiesHotel Law
Fundamentals Of AccountingCommunication and Professional Development
Advance Food ProductionOpen 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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