Under Graduate Programs
B.Sc Hospitality Studies
Semester 1
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production & Culinary Art-I |
| 2 | Food & Beverage Service Operation-I |
| 3 | Front Office Operation-I |
| 4 | Accommodation Operation-I |
| 5 | Computer & Information Technology-I |
| 6 | Bakery and Patisserie – I |
| 7 | Fundamentals of Hospitality Accounting-I |
| 8 | Fundamentals of Management (FOM) |
| 9 | English |
| 10 | Foreign Language-I (French) |
| 11 | Catering Science-I |
Semester 2
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production & Culinary Art-II |
| 2 | Food & Beverage Service Operation-II |
| 3 | Front Office Operation-II |
| 4 | Accommodation Operation-II |
| 5 | Computer & Information Technology-II |
| 6 | Catering Science-II |
| 7 | Fundamentals of Management |
| 8 | Fundamentals of Hospitality Accounting – II |
| 9 | English |
| 10 | Foreign Language-II(French) |
| 11 | Bakery and Patisserie – II |
Semester 3
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production Operations |
| 2 | Food & Beverage Service(Wine & Liquors) |
| 3 | Front Office Management |
| 4 | Accommodation Management |
| 5 | Hotel Engineering |
| 6 | Hospitality & Tourism Law |
| 7 | Nutrition & Food Science |
| 8 | Communication Skills-I |
| 9 | Foreign Language-III(French) |
| 10 | Information Technology in Hospitality & Tourism |
| 11 | Bakery and Patisserie-III |
Semester 4
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production Management-I |
| 2 | Food & Beverage Service & Management-I |
| 3 | Front Office Management |
| 4 | Accommodation Management |
| 5 | Hospitality & Tourism Marketing Management |
| 6 | Facility Management, Planning & Design-I |
| 7 | Hospitality & Tourism Research Method |
| 8 | Communication Skills-II |
| 9 | Foreign Language-IV(French) |
| 10 | Hospitality & Tourism Information System – I |
| 11 | Bakery and Patisserie- V |
Semester 5
| Sr. No. | Name of subjects |
|---|---|
| 1 | Industrial Training |
Semester 6
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production Management-II |
| 2 | Food & Beverage Management & control-II |
| 3 | Front Office Management |
| 4 | Accommodation Management |
| 5 | Hospitality & Tourism Marketing Strategy |
| 6 | Facility Management, Planning & Design-II |
| 7 | Hospitality & Tourism Research Project |
| 8 | Communication Skills – III |
| 9 | Foreign Language – V French |
| 10 | Entrepreneurship Development Project |
| 11 | Bakery and Patisserie- VI |
B.Sc Culinary Studies
Semester 1
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production Foundation |
| 2 | Bakery Foundation |
| 3 | Indian Cuisine |
| 4 | International Cuisine |
| 5 | Culinary Foundation |
| 6 | International Food Safety Standards |
| 7 | Food Media |
| 8 | Communication Skills |
| 9 | Event Management |
Semester 2
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production Foundation |
| 2 | Bakery Foundation. |
| 3 | Indian Cuisine |
| 4 | International Cuisine |
| 5 | Culinary Foundation |
| 6 | Nutrition Er Dietetics |
| 7 | Food Media |
| 8 | Communication Skills |
| 9 | Event Management |
Semester 3
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production Foundation |
| 2 | Bakery Foundation |
| 3 | Indian Cuisine |
| 4 | International Cuisine |
| 5 | Culinary Foundation |
| 6 | Kitchen Layout Er Designing |
| 7 | Food Media |
| 8 | Communication Skills |
| 9 | Event Management |
Semester 4
| Sr. No. | Name of subjects |
|---|---|
| 1 | Food Production Foundation |
| 2 | Bakery Foundation |
| 3 | Indian Cuisine |
| 4 | International Cuisine |
| 5 | Culinary Foundation |
| 6 | Food Media |
| 7 | Research Methodology |
| 8 | Communication Skills |
| 9 | Event Management |
Semester 5
| Sr. No. | Name of subjects |
|---|---|
| 1 | Internship |
Semester 6
| Sr. No. | Name of subjects |
|---|---|
| 1 | Internship |
| 2 | Project Submission |