Course Curriculum

Course Curriculum

I year I semester

 

I year II semester II year I semester II year II semester III year I semester III year II semester
Theory       Practical Theory       Practical Theory       Practical  

Practical

Theory       Practical Theory     Practical
Fundamentals of food production BTK – Indian & Bakery Introduction to continental cookery BTK – Continental Indian Regional Cuisine Quantity Training Kitchen 16 weeks of Industrial Training Advanced Food Production Advance Training Kitchen – I Larder & Kitchen Management Advance Training Kitchen – II
Introduction to Food & Beverage Department Basics of Food & Beverage Service Fundamentals in Food & Beverage Operations Food & Beverage Operations Food & Beverage Service – II Food & Beverage Service – II Food & Beverage Service – III Food & Beverage Service – III Food & Beverage Service – IV Food & Beverage Service – IV
Introduction to Accommodation Operations Accommodation Operations Accommodation Operation Procedures Accommodation Operation Procedures Accommodation Operations – II Accommodation Operations – II Accommodation Operations – III Accommodation Operations – III Event Management  

Project

Introduction to Front Office Front office Basic Front Office Procedures Basic Front Office Procedures Front office – II Front office – II Front office – III Front office – III Hotel facility Planning  

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Basic French Basic Computer Applications Hotel French  

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Hotel Accounts  

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Cost & Financial Management  

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Food & Beverage Management  

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Communicative English  

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Hotel Communication and Etiquettes  

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Principles of Management  

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Marketing  

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Travel & Tourism  

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Hygiene, Sanitation & HACCP  

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Environmental Studies  

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Hotel Law  

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Human Resources Management  

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Hotel Engineering & Maintenance  

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