Scheme Of Examinations
| Semester 1 | |
|---|---|
| Course No. | Course Title |
| CC-BHMCT-1 | A) Food Production Foundation - I (Theory) |
| CC-BHMCT-1 | B) Food Production Foundation - I (Practical) |
| CC- BHMCT-2 | A) Food & Beverage Service Foundation - I (Theory) |
| CC- BHMCT-2 | B) Food & Beverage Service Foundation – I ( Practical) |
| CC-BHMCT-3 | A) Front Office Operations – I (Theory) |
| CC-BHMCT-3 | B) Front Office Operations - I ( Practical) |
| CC- BHMCT-4 | A) Housekeeping Operations – I (Theory) |
| CC- BHMCT-4 | B) Housekeeping Operations – I ( Practical) |
| DSE –BHMCT-1 | Introduction to Hospitality & Tourism Industry |
| AECC- BHMCT-1 | English / Communication Skills/in Hotels / MIL |
| Semester 2 | |
|---|---|
| Course No. | Course Title |
| CC-BHMCT-5 | A) Food Production Foundation -II (Theory) |
| CC-BHMCT-5 | B) Food Production Foundation -II (Practical) |
| CC- BHMCT-6 | A) Food & Beverage Service Foundation - II (Theory) |
| CC- BHMCT-6 | B) Food & Beverage Service Foundation - II (Practical) |
| CC-BHMCT-7 | A) Front Office Operations – II (Theory) |
| CC-BHMCT-7 | B) Front Office Operations - II (Practical) |
| CC- BHMCT-8 | A) Housekeeping Operations – II (Theory) |
| CC- BHMCT-8 | B) Housekeeping Operations – II ( Practical) |
| DSE–BHMCT-2 | Global Trends in Hospitality Industry |
| AECC- BHMCT-2 | Environmental & Ecological Practices in Hotels |
| Semester 3 | |
|---|---|
| Course No. | Course Title |
| CC-BHMCT-9 | A) Introduction to Indian Cooking (Theory) |
| CC-BHMCT-9 | B) Introduction to Indian Cooking (Practical) |
| CC- BHMCT-10 | A) Food & Beverage Service operations (Theory) |
| CC- BHMCT-10 | B) Food & Beverage Service operations (Practical) |
| CC-BHMCT-11 | A) Front Office Operations – III (Theory) |
| CC-BHMCT-11 | B) Front Office Operations - III ( Practical) |
| CC- BHMCT-12 | A) Housekeeping Operations – III (Theory) |
| CC- BHMCT-12 | B) Housekeeping Operations – III (Practical) |
| DSE–BHMCT-3 | Hygiene & Sanitation in Hospitality Industry |
| SEC- BHMCT-1 | Accountancy Skills for Hospitality |
| Semester 4 | |
|---|---|
| Course No. | Course Title |
| CC-BHMCT-13 | A) Regional Cuisine of India -I (Theory) |
| CC-BHMCT-13 | B) Regional Cuisine of India -I (Practical) |
| CC-BHMCT-14 | A) Food & Beverage Service Management -I (Theory) |
| CC-BHMCT-14 | B) Food & Beverage Service Management -I (Practical) |
| CC-BHMCT-15 | A) Accommodation Management – I (Theory) |
| CC-BHMCT-15 | B) Accommodation Management – I (Practical) |
| SEC-BHMCT-2 | French for Hotels – I |
| DSE-BHMCT-4 | A) Researching in Hospitality & Tourism Management |
| DSE-BHMCT-4 | B) Retail Management |
| DSE-BHMCT-5 | A) Hospitality Law |
| DSE-BHMCT-5 | B) Nutrition & Principles of Food Science |
| DSE-BHMCT-5 | C) Any subject from MOOC/Online Course* |
| Semester 5 | |
|---|---|
| Course No. | Course Title |
| SEC-BHMCT-3 | Industrial Training Report & Viva-Voce |
| Semester 6 | |
|---|---|
| Course No. | Course Title |
| CC-BHMCT-16 | A) Regional Cuisine of India -II (Theory) |
| CC-BHMCT-16 | B) Regional Cuisine of India -II (Practical) |
| CC-BHMCT-17 | A) Food & Beverage Service Management -II (Theory) |
| CC-BHMCT-17 | B) Food & Beverage Service Management -II (Practical) |
| CC-BHMCT-18 | A) Accommodation Management – II (Theory) |
| CC-BHMCT-18 | B) Accommodation Management – II (Practical) |
| SEC-BHMCT-4 | French for Hotels – II |
| DSE-BHMCT-6 | A) Application of Computers in Hospitality & Tourism |
| DSE-BHMCT-6 | B) Event Management |
| DSE-BHMCT-7 | A) Hospitality Marketing |
| DSE-BHMCT-7 | B) Hotel Facility Planning |
| DSE-BHMCT-7 | C) Any subject from MOOC/Online Course* |
| Semester 7 | |
|---|---|
| Course No. | Course Title |
| CC-BHMCT-19 | Human Resource Management in Hotels (Theory) |
| CC-BHMCT-20 | Front office Management (Theory) |
| CC-BHMCT-20 | Front office Management (Practical) |
| CC-BHMCT-21 | Laundry Management (Theory) |
| CC-BHMCT-21 | Laundry Management (Practical) |
| CC-BHMCT-22 | Safety Security and Travel Documentation (Theory) |
| DSE-BHMCT-8 | A) Foreign Cuisine (Theory) |
| DSE-BHMCT-8 | A) Foreign Cuisine (Practical) |
| DSE-BHMCT-8 | B) Bakery Management (Theory) |
| DSE-BHMCT-8 | B) Bakery Management (Practical) |
| SEC-BHMCT-5 | A) Skill Enhancement for Media & Journalism |
| SEC-BHMCT-5 | B) Web Application in Hospitality & Tourism |
| Semester 8 | |
|---|---|
| Course No. | Course Title |
| SEC -BHMCT -6 | On-the-job training and Viva-Voce |
