Overview
Passed 10+2 with minimum 50% marks in best four subjects in any stream
60
First Year
Semester 1
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Fundamentals of KitchenCourse Code: HMT 101Course Type: CC-16 Credits
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Fundamentals of Food & Beverage ServiceCourse Code: HMT 102Course Type: CC-24 Credits
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Fundamentals of Room DivisionCourse Code: HMT 103Course Type: CC-35 Credits
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Fundamentals of Tourism / Entrepreneurship in Tourism & HospitalityCourse Code: DOE 101/DOE 111Course Type: CC-M12 Credits
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Hygiene and Sanitation/Food Safety QualityCourse Code: DSE 101/ DSE 111Course Type: MDC-12 Credits
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Communication SkillsCourse Code: AEC 101Course Type: AEC-12 Credits
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Basics Of ComputersCourse Code: SEC 101Course Type: SEC-12 Credits
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Yoga and WellnessCourse Code: VBC 101Course Type: VAC-11 Credits
Semester 2
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Hotel Kitchen Operations- IICourse Code: HMT121Course Type: CC-46 Credits
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Food & Beverage Service Operations-IICourse Code: HMT122Course Type: CC-53 Credits
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Room Division Fundamental – IICourse Code: HMT123Course Type: CC-65 Credits
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Basics of Accounting / Hotel Revenue ManagementCourse Code: DOE121Course Type: CC-M24 Credits
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Environmental StudiesCourse Code: AEC 121Course Type: AEC-22 Credits
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MS OfficeCourse Code: SEC 121Course Type: SEC-22 Credits
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Physical Education – SportsCourse Code: VBC 121Course Type: VAC-21 Credits