SEMESTER – I
- Food Production & patisserie – I
- Food & Beverage Service – I
- Front Office – I
- Housekeeping – I
- Room Division Management (Practicals) – I
- Communication Skill – I (English & French)
- Information Technology
- Food Safety & Nutrition
SEMESTER – II
- Food Production & patisserie – II
- Food & Beverage Service – II
- Front Office – II
- Housekeeping – II
- Room Division Management (Practicals) – II
- Communication Skill – I (English & French)
- Principals of Hotel Accountancy
- Principals of Management
SEMESTER – III
- Food Production & patisserie – III
- Food & Beverage Service – III
- Front Office – III
- Housekeeping – III
- Room Division Management (Practicals) – III
- Hotel Accountancy & Cost Control
- Hospitality Law & Human Resource Management
- Management Information System in Hospitality Industry
SEMESTER – IV
- Industrial Exposure Training
SEMESTER – V
- Food Production & Patisserie
- Food & Beverage Operations Management
- Front Office -3
- Housekeeping
- Room Division Management (Practicals)
- Corporate English
- Environmental & Sustainable Tourism -3
SEMESTER – VI
- Organizational Behaviour
- Strategic Management
- Event Planning, Marketing & Management
–Core Elective ( Any Two )
- Advanced Food Production
- Advanced Food & Beverage Operations Management
- Advanced Housekeeping
- Advanced Front Office
- Advanced Bakery & Confectionery
–Allied Elective ( Any One)
- Revenue Management
- Foreign Language ( French)
- Service Marketing
- Financial Management
- Strategic Human Resource Management