| Sr. No | Course & Semester | Subjects |
|---|---|---|
| 1 | FYBSC HS / SEMESTER I | Food Production & Patisserie- I Food & Beverage Service - I Front Office- I House Keeping-I Rooms Division Management (Practicals) ‐I Communication Skill- I Information Technology Food Safty & Nutrition |
| 2 | SEMESTER II | Food Production & Patisserie II
Food & Beverage Service II Front Office II Housekeeping II Rooms Division Management (Practicals) ‐II Communication Skill II (English & French) Principles of Hotel Accountancy Principles of Management |
| 3 | SYBSC HS / SEMESTER III | Industrial training (20 Weeks) |
| 4 | SEMESTER IV | Food Production & Patisserie III Food & Beverage Service III Front Office III Housekeeping III Rooms Division Management (Practicals) ‐III Hotel Accountancy Control & Cost Hospitality Law & Human Resource Management Management Information System in Hospitality Industry |
| 5 | TYBSC HS / SEMESTER V | Food Production & Patisserie Food & Beverage Service Front Office Housekeeping Rooms Division Management (Practicals) Corporate English Environmental & Sustainable Tourism |
| 6 | SEMESTER VI | Organizational Behavior Strategic Management Event Planning, Marketing & Management CORE ELECTIVE (ANY TWO) Advanced Food Production Advanced Food & Beverage Operations Management Advanced Housekeeping Advanced Front Office Advanced Bakery & Confectionery ALLIED ELECTIVE (ANY ONE) Revenue Management Foreign Language (French) Services Marketing Financial Management Strategic Human Resource Management |