BSc in Catering Science and Hotel Management

Syllabus

First Year

• Part - 1 - Language - I
• Part-11 - Language - 1(English)
• Core 1 - Food Production and Patisserie - I
• Core 2 - Food and Beverage Service - I
• Core 3 - Accommodation Operations
• Practical I - Food Production and Patisserie - I
• Practical II - Food and Beverage Service - I
• Practical III - Accommodation Operations

Second Year

• Core 4 - Food Production and Patisserie - II
• Core 5 - Food and Beverage Service - II
• Core 6 - Food Safety & Microbiology
• Core 7 - Computer Applications in Hotel Industry
• Practical - IV - Food Production Patisserie - II
• Practical - V - Food and Beverage Service -II
• Practical - VI - Computer Application

Third Year

• Core 8 - Food and Beverage Management
• Core 9 - Hotel Law
• Core 10 - Food Service Facilities Planning
• Core 11 - Hotel Accounting
• Core 12 - Human Resource Management
• Industrial Training for a Period of 90 days. Industrial Training Viva