BSC Catering and Hotel Management
Non-Semester Subject Intrnl Extrnl Total
I Year Part-I Communicative language practical (Tamil / Hindi / French) 25 75 100
Part II -Communicative English Practical 25 75 100
Basic Food Production and Pattisserie 25 75 100
Basic Food and Beverage Service 25 75 100
Basic Front Office Operation 25 75 100
Basic Accommodation Operation 25 75 100
Environmental Studies 25 75 100
Basic System Operation Practical 25 75 100
Basic Food Production and Pattisserie Practical 25 75 100
Basic Food and Beverage Service Practical 25 75 100
Basic Room Division Operation Practical 25 75 100
II Year Part-I Communicative language practical (Tamil / Hindi / French) 25 75 100
Part II -Communicative English Practical 25 75 100
Advanced Food Production 25 75 100
Front Office Operations 25 75 100
Accommodation Operation 25 75 100
Value Education 25 75 100
Advanced Food Production Practical 25 75 100
Rooms Division Operation Practical 25 75 100
Internship 25 75 100
III Year Food Production and Service Management 25 75 100
Rooms Division Management 25 75 100
Beverage Service 25 75 100
Principles of Management 25 75 100
Classical Indian Cuisine Practical 25 75 100
Specialized Food and Service Practical 25 75 100
Beverage Service Practical 25 75 100 Total
2700

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