Courses

Courses

B.Sc ( Hospitality Studies) Approved by Mumbai University

Duration - 3 Years degree course

Eligibility - H.S.C Passed

Affiliation - Mumbai University

F.Y.B.Sc

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

    • S.Y.B.Sc

    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

    • T.Y.B.Sc

    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

    • B.A in Culinary art

    Duration - 3 Years degree course

    Eligibility - H.S.C Passed

    Affiliation - Mumbai University

    Semester – I

  • Principles of Food Production-I
  • Essential Culinary Arts –Indian- I
  • Essential Culinary Arts -International
  • Essential Bakery & Confectionery
  • Fundamentals of Food & Beverage Service
  • Restaurant & Food Service Operations
  • Food Safety& Hygiene
  • Introduction to the Hospitality Industry
  • Product Knowledge
  • Communication Skills – English & French

    • Semester – II

  • Principles of Food Production
  • Essential CulinaryArts –Indian -II
  • Essential Culinary Arts -International
  • Essential Bakery & Confectionery
  • Food & Beverage Studies
  • Food & Beverage Guest Service
  • Culinary Math
  • Business Communications
  • Fundamentals of Information Technology
  • Environmental Science

    • Semester – III

  • Indian and International Ethnic Cuisines
  • Beverage Studies
  • Indian Ethnic Culinary Arts (Quantity)
  • Intermediate Culinary Arts – International
  • Intermediate Bakery & Confectionery
  • Nutrition & Food Science
  • Food Cost Controls
  • Principals of Management
  • Applied Information Technology
  • The Practice of Business Communication

    • Semester – IV

  • Regional Indian Cuisine and Larder
  • Function Catering Operations
  • Intermediate Culinary Arts-Indian
  • Larder and Short Order Cookery
  • Intermediate Bakery & Confectionery
  • Menu Development and Function Catering
  • Gastronomy
  • Hospitality Information System
  • Hospitality Financial Accounting
  • Human Assets Management

    • Semester – V

  • Event Planning & Management
  • Advanced Culinary Arts- Indian
  • Advanced Food Production
  • Advanced Pastry Arts
  • Food Legislation
  • Food Styling & Presentation
  • Personality Development and Executive Soft Skills
  • Indian Culture & Traditions
  • Strategic Management
  • Hotel Engineering and Maintenance Management
  • Security and safety in catering establishment
  • Organizational Development & Behavior
  • Hospitality Services Marketing

    • Semester – VI

  • Advanced Culinary Arts – Indian
  • Advanced Culinary Arts – International
  • Chocolaterie
  • Project Research (Culinary Based)
  • Experimental and Innovative Cuisine
  • Advanced Culinary Arts
  • Food Tourism
  • Indian snacks
  • Indian confectionary
  • Kitchen Facilities Planning and Environmental Consciousness
  • Entrepreneurship and Restaurant Startup
  • Eco friendly practices in culinary operation
  • Introduction to Maritime Hospitality

    • Craftsmanship Course in Cookery

    Duration - 1 Year Class & 6 months Industrial Training

    Eligibility - S.S.C Passed

    Affiliation - Maharashtra State Board of Vocational Education Examinations

    One Year

  • Basic of Cookery
  • Commodities and Hygiene
  • Larder
  • Indian Dishes
  • Continental Dishes

    • Craftsmanship Course in Bakery & Confectionary

    Duration - 1 year class and 6 months Industrial Training

    Eligibility - S.S.C Passed

    Affiliation - Maharashtra State Board of Vocational Education Examinations

    One Year

  • Bakery Materials & Products
  • Equipment, Maintenance & Services
  • Costing
  • Bread Product
  • Non Bread Product
  • Equipment, Maintenance & Costing

    • Craftsmanship Course in Food and Beverage Service

    Duration - 6 months class and 6 months Industrial Training

    Eligibility - S.S.C Passed

    Affiliation - Maharashtra State Board of Vocational Education Examinations

    Six Month

  • Food & Beverage Service
  • Hygiene
  • Preparation
  • Services

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