FIRST YEAR SUBJECTS
- Food Production & Patisserie. I
- Food & Beverage Service-I
- Front Office. I
- House Keeping – I
- Rooms Division Management (Practicals)-I
- Communication Skill (English French)
- Information Technology
- Food Safety & Nutrition
- Food Production & Patisserie
- Food & Beverage Service
- Front Office
- House Keeping
- Rooms Division Management (Practical)
- Communication Skill (English & French)
- Principles of Hotel Accountancy
- Principles of Management.
SECOND YEAR SUBJECTS
- Industrial Training.
- Food Production & Patisserie
- Food & Beverage Service III
- Front Office
- Housekeeping
- Rooms Division Management (Practices)
- Hotel Accountancy & Cost Control
- Hospitality Law & Human Resource Management.
- Management Information system in Hospitality Industry
THIRD YEAR SUBJECTS
- Food Production & Patisserie
- Food y Beverage Operations Management.
- Front Office.
- Housekeeping
- Rooms Division Management(Practical)
- Corporate English.
- Environmental & Sustainable Tourism.
- Organizational Behaviour
- Strategic Management
- Event Planning Marketing & Management
- Core Elective (Any Two)
A- Advanced Food Production.
B- Advanad Food & Beverage Operations Management.
C- Advanced Housekeeping.
D Advanced Front Office
E Advanced Bakery & Confectionery - Allied Elective (any one)
A- Revenue Management.
B- Foreign Language (French)
C- Services Marketing
D- Financial Management
E- Strategic Human Resource Management.