Fundamentals of Food Production-1 (Theory and BTK – 1 Practical)

Introduction of Food and Beverage (Theory and Practical)

Accommodation Operations-1 (Theory and Practical)

Introduction of Front Office – 1(Theory and Practical)

French-1 (Theory)

Communicative English – 1

Hygiene, Sanitation & Safety (Theory)

Basic Computer Application (Practical)

Introduction to Continental Cookery (Theory and Practical)

Fundamentals of Food & Beverage Operations (Theory and Practical BTK-II)

Accommodation Operations –II (Theory and Practical)

Basic Front Office Procedures (Theory and Practical)

Communicative French (Theory)

Hotel Communicative English and Etiquette (Theory)

Environmental Studies (Theory)

Indian Regional Cuisine (Theory)

Beverage Service – II (Theory)

Linen and Laundry Operations (Theory)

Front Office Operations (Theory)

Food and Beverage Management (Theory)

Principles and Practices of Management (Theory)

Quantity Training Kitchen (Practical)

Beverage Service (Practical)

Laundry Operations (Practical)

Front Office Operations-II (Practical) Electives -I Kitchen Operations and Management Bar Management Trends in Accommodation Operations Travel and Tourism

Advanced Food Production (Theory and Practical)

Advanced Food And Beverage Service (Theory and Practical)

Interior Design & Flower Arrangement (Theory and Practical)

Front Office Accounting Mgmt (Theory and Practical)

Research for Hospitality & Tourism Mgmt

Hotel Accts. & Financial Mgmt

Electives

Ladder and Kitchen Management (Theory& Practical)

Food And Beverage Service Mgmt (Theory and Practical) Accommodation Operations Mgmt (Theory) Front Office mgmt (Theory)

Project Report

Electives

Retail Mgmt

Food Entrepreneurship