Courses Offered

Sr.no Courses Duration Eligibility Affiliation
1 B.Sc ( Hospitality Studies) Approved by Mumbai University 3 Years degree course H.S.C Passed Mumbai University
2 B.A in Culinary art 3 years degree course H.S.C Passed Mumbai University
3 Craftsmanship Course in Cookery 1 Year Class & 6 months Industrial Training S.S.C Passed Maharashtra State Board of Vocational Education Examinations
4 Craftsmanship Course in Bakery & Confectionary 1 year class and 6 months Industrial Training S.S.C Passed Maharashtra State Board of Vocational Education Examinations
5 Craftsmanship Course in Food and Beverage Service 6 months class and 6 months Industrial Training S.S.C Passed Maharashtra State Board of Vocational Education Examinations
6 PGDM(Post Graduate Diploma in Management) 2 Years Graduates and Professionals Autonomous
7 EPHM(Executive Program in Hospitality Management) 48 Weeks Graduates and Professionals Autonomous
8 PPDM(Professional Program in Digital Marketing) 4 Months Any Graduates,Diploma Holders,HSC U.G and P.G Students Autonomous
9 BA in Film, TV and New Media Production 3 years degree course 12 Pass & Above Mumbai University
10 Bachelor of Arts in Multimedia & Mass Communication 3 years, 6 semister 12 Pass & Above Mumbai University

Syllabus

B.Sc (Hospitality Studies)

F.Y.B.Sc (Syllabus – Click Here)

Semester – I

  1. Food Production & patisserie – I
  2. Food & Beverage Service – I
  3. Front Office – I
  4. Housekeeping – I
  5. Room Division Management (Practicals) – I
  6. Communication Skill – I (English & French)
  7. Information Technology
  8. Food Safety & Nutrition

Semester – II

  1. Food Production & patisserie – II
  2. Food & Beverage Service – II
  3. Front Office – II
  4. Housekeeping – II
  5. Room Division Management (Practicals) – II
  6. Communication Skill – I (English & French)
  7. Principals of Hotel Accountancy
  8. Principals of Management

S.Y.B.Sc (Syllabus – Click Here)

Semester – III

  1. Food Production & patisserie – III
  2. Food & Beverage Service – III
  3. Front Office – III
  4. Housekeeping – III
  5. Room Division Management (Practicals) – III
  6. Hotel Accountancy & Cost Control
  7. Hospitality Law & Human Resource Management
  8. Management Information System in Hospitality Industry

Semester – IV

  • Industrial Exposure Training

T.Y.B.Sc (Syllabus – Click Here)

Semester – V

  1. Food Production & Patisserie
  2. Food & Beverage Operations Management
  3. Front Office -3
  4. Housekeeping
  5. Room Division Management (Practicals)
  6. Corporate English
  7. Environmental & Sustainable Tourism -3

Semester – VI

  1. Organizational Behaviour
  2. Strategic Management
  3. Event Planning, Marketing & Management

–Core Elective ( Any Two )

  1. Advanced Food Production
  2. Advanced Food & Beverage Operations Management
  3. Advanced Housekeeping
  4. Advanced Front Office
  5. Advanced Bakery & Confectionery

–Allied Elective ( Any One)

  1. Revenue Management
  2. Foreign Language ( French)
  3. Service Marketing
  4. Financial Management
  5. Strategic Human Resource Management

B.A (Culinary Arts)

(Syllabus – Click Here)

Semester – I

  1. Principles of Food Production-I
  2. Essential Culinary Arts –Indian- I
  3. Essential Culinary Arts -International
  4. Essential Bakery & Confectionery
  5. Fundamentals of Food & Beverage Service
  6. Restaurant & Food Service Operations
  7. Food Safety& Hygiene
  8. Introduction to the Hospitality Industry
  9. Product Knowledge
  10. Communication Skills – English & French

Semester – II

  1. Principles of Food Production
  2. Essential CulinaryArts –Indian -II
  3. Essential Culinary Arts -International
  4. Essential Bakery & Confectionery
  5. Food & Beverage Studies
  6. Food & Beverage Guest Service
  7. Culinary Math
  8. Business Communications
  9. Fundamentals of Information Technology
  10. Environmental Science

Semester – III

  1. Indian and International Ethnic Cuisines
  2. Beverage Studies
  3. Indian Ethnic Culinary Arts (Quantity)
  4. Intermediate Culinary Arts – International
  5. Intermediate Bakery & Confectionery
  6. Nutrition & Food Science
  7. Food Cost Controls
  8. Principals of Management
  9. Applied Information Technology
  10. The Practice of Business Communication

Semester – IV

  1. Regional Indian Cuisine and Larder
  2. Function Catering Operations
  3. Intermediate Culinary Arts-Indian
  4. Larder and Short Order Cookery
  5. Intermediate Bakery & Confectionery
  6. Menu Development and Function Catering
  7. Gastronomy
  8. Hospitality Information System
  9. Hospitality Financial Accounting
  10. Human Assets Management

Semester – V

  1. Event Planning & Management
  2. Advanced Culinary Arts- Indian
  3. Advanced Food Production
  4. Advanced Pastry Arts
  5. Food Legislation
  6. Food Styling & Presentation
  7. Personality Development and Executive Soft Skills
  8. Indian Culture & Traditions
  9. Strategic Management
  10. Hotel Engineering and Maintenance Management
  11. Security and safety in catering establishment
  12. Organizational Development & Behavior
  13. Hospitality Services Marketing

Semester – VI

  1. Advanced Culinary Arts – Indian
  2. Advanced Culinary Arts – International
  3. Chocolaterie
  4. Project Research (Culinary Based)
  5. Experimental and Innovative Cuisine
  6. Advanced Culinary Arts
  7. Food Tourism
  8. Indian snacks
  9. Indian confectionary
  10. Kitchen Facilities Planning and Environmental Consciousness
  11. Entrepreneurship and Restaurant Startup
  12. Eco friendly practices in culinary operation
  13. Introduction to Maritime Hospitality

Maharashtra State Board of Vocational Education Examination

C C In Food & Beverage Service
(Six months)

  1. Food & Beverage Service
  2. Hygiene
  3. Preparation
  4. Services

(Syllabus – Click Here)

C C In Cookery
(One Year)

  1. Basic of Cookery
  2. Commodities and Hygiene
  3. Larder
  4. Indian Dishes
  5. Continental Dishes

(Syllabus – Click Here)

C C In Bakery & Confectionery
(One Year)

  1. Bakery Materials & Products
  2. Equipment, Maintenance & Services
  3. Costing
  4. Bread Product
  5. Non Bread Product
  6. Equipment, Maintenance & Costing

(Syllabus – Click Here)

BA in Film, TV and New Media Production

Semester – I

  1. Effective Communication Skills
  2. Introduction to History of Art
  3. Initiation to Literature & Creative Writing
  4. Basics of Photography
  5. Film Appreciation
  6. Graphic Designing (Photoshop, Illustrator, etc.)

Semester – II

  1. Basics of Post Production
  2. History of Non-fiction Film
  3. Writing for Visual Media
  4. Importance of Sound and Sound SFX
  5. Basics of Cinematography-1
  6. Practical Film Making 1 (Only non-fiction film)

Semester – III

  1. Introduction to Direction for Television
  2. Basics of Cinematography-2
  3. Understanding TV formats & Genres
  4. Concepts of Story Boarding
  5. Graphics and Post production
  6. TV Production / Ad film making

Semester – IV

  1. Introduction to Direction for Film
  2. Basics of Visual Communication/Film Aesthetics
  3. Convergence and Basics of Web Designing
  4. Concepts of Post Production & Computer Graphics
  5. Drama Production/ Writing for Visual Media-2
  6. Intermediate Practical Film Making (Fiction Film)

Semester – V

  1. Media Laws – An Overview
  2. New Media Theory and Practice
  3. Aspects of Media Production (Art & Set Direction)
  4. Introduction to Production Management
  5. Introduction to Trends and Technology in Film & Television
  6. Advanced Practical Film Making

Semester – VI

  1. Final Project-Short Film