Diploma in Catering and Hotel Administration
SNO Subject Internal External Total
I year Theory Papers:
1.1 Principles of Accountancy 40 60 100
Theory cum Practicals
1.2 Basic Food Production 40 60 100
1.3 Basic Food Service 40 60 100
1.4 Basic Room Division Operation 40 60 100
1.5 Basic System Operation 40 60 100
Practical Only
1.6 Language Practical – English 40 60 100
II Year Theory cum Practical
2.1 Quantity Food Producation 40 60 100
2.2 Beverage Service 40 60 100
2.3 Room Division Operation 40 60 100
2.4 Computer Applications 40 60 100
Practical Only
2.5 Language Practical – French 40 60 100
2.6 Industrial Exposure Training 40 60 100
III Year Theory Papers:
3.1 Principles of Management 40 60 100
3.2 Hospitality Law 40 60 100
3.3 Travel and Tourism 40 60 100
3.4 Room Division Management 40 60 100
Theroy cum Practicals
3.5 Culinary Arts and Techniques 40 60 100
3.6 Food and Beverage Service Management 40 60 100
Practical Only
3.7 Project 200
4 Housekeeping Management 40 60 100
5 Computer Applications in Front Office 40 60 100

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