| Year |
Course Code |
Name of the Course |
Contact Hours |
Credits |
| L |
T |
P |
S |
| I |
Semester I |
| 21UC1101 |
Integrated Professional English |
0 |
0 |
4 |
0 |
2 |
| 21HM11C6 |
Introduction to Food Production |
2 |
0 |
4 |
0 |
4 |
| 21HM11C7 |
Introduction to Food & Beverage Service |
2 |
0 |
2 |
0 |
3 |
| 21HM11C8 |
Introduction to House Keeping |
2 |
0 |
2 |
0 |
3 |
| 21HM11C9 |
Introduction to Front Office |
2 |
0 |
2 |
0 |
3 |
| 21HM11L1 |
Basic French |
3 |
0 |
0 |
0 |
3 |
| SUB - TOTAL |
11 |
0 |
14 |
0 |
18 |
| Semester II |
| 21UC0010 |
Universal Human values & Professional Skills |
2 |
0 |
0 |
0 |
2 |
| 21HM12C6 |
Principles of Food Production |
2 |
0 |
4 |
0 |
4 |
| 21HM12C7 |
Principles of Food & Beverage Service |
2 |
0 |
2 |
0 |
3 |
| 21HM12C8 |
Principles of House Keeping |
2 |
0 |
2 |
0 |
3 |
| 21HM12C9 |
Principles of Front Office |
2 |
0 |
2 |
0 |
3 |
| 21HM12K0 |
Introduction to Information Technology |
2 |
0 |
2 |
0 |
3 |
| 21HM12K1 |
Principles Food Science & Nutrition |
3 |
0 |
0 |
0 |
3 |
| 20UC1102 |
Design Thinking and Innovation - I |
1 |
0 |
0 |
4 |
2 |
| SUB - TOTAL |
16 |
0 |
10 |
0 |
23 |
| 21HM12N0 |
Summer Internship (2 Months) |
0 |
0 |
0 |
36 |
9 |
| II |
Semester III |
| 21UC1202 |
English Proficiency |
0 |
0 |
4 |
0 |
2 |
| 21HM21C6 |
Food Production Operations |
2 |
0 |
4 |
0 |
4 |
| 21HM21C7 |
Food & Beverage Services Operations |
2 |
0 |
2 |
0 |
3 |
| 21HM21C8 |
Accommodation Operations |
2 |
0 |
2 |
0 |
3 |
| 21HM21F0 |
Hotel Accountancy |
3 |
0 |
0 |
0 |
3 |
| 21HM21K2 |
Facility Planning |
3 |
0 |
0 |
0 |
3 |
| 21UC0009 |
Ecology & Environment |
2 |
0 |
0 |
0 |
2 |
| SUB - TOTAL |
15 |
0 |
12 |
0 |
20 |
| II |
Semester IV |
| 21HM22E3 |
Entrepreneur Soft Skills For Hospitality Professionals |
1 |
0 |
4 |
0 |
3 |
| 21HM22C6 |
Food Production Management |
2 |
0 |
4 |
0 |
4 |
| 21HM22C7 |
Food & Beverage Services Management |
2 |
0 |
2 |
0 |
3 |
| 21HM22C8 |
Accommodation management |
2 |
0 |
2 |
0 |
3 |
| 21HM22K3 |
Human Resource Management |
3 |
0 |
0 |
0 |
3 |
| 21HM22K4 |
Hospitality law |
3 |
0 |
0 |
0 |
3 |
| 21UC0007 |
Indian Heritage & Culture |
2 |
0 |
0 |
0 |
2 |
| 20UC1203 |
Design Thinking and Innovation - II |
1 |
0 |
0 |
4 |
2 |
| SUB - TOTAL |
15 |
0 |
12 |
0 |
23 |
| 21HM22N1 |
Summer Internship(2 Months) |
0 |
0 |
0 |
36 |
9 |
| Semester V |
| 21UC3206 |
Campus To Hospitality Industry |
0 |
0 |
4 |
0 |
2 |
| 21HM31E1 |
Elective – I – (AFP/AFBS/AAM) |
2 |
0 |
4 |
0 |
4 |
| 21HM31K5 |
Hospitality Service Management |
3 |
0 |
0 |
0 |
3 |
| 21HM31K6 |
Entrepreneurship Management |
3 |
0 |
0 |
0 |
3 |
| 21HM31K7 |
Travel & Tourism Management |
3 |
0 |
0 |
0 |
3 |
| 21HM31P0 |
Hotel Industry Project |
0 |
0 |
0 |
12 |
3 |
| SUB - TOTAL |
12 |
0 |
8 |
6 |
18 |
| ELECTIVES |
| |
21HM31E1 |
Advanced Food Production |
2 |
0 |
4 |
0 |
4 |
| 21HM31E2 |
Advanced Food & Beverage Services |
2 |
0 |
4 |
0 |
4 |
| 21HM31E3 |
Advanced Accommodation Management |
2 |
0 |
4 |
0 |
4 |
| Semester VI |
| |
21HM32N2 |
Industrial Internship(4 Months) |
0 |
0 |
0 |
72 |
18 |
| GRAND TOTAL |
|
|
|
|
138 |
