Highlights
State-of-the- art laboratories at the College offers opportunity to learn global cuisine. Specialization is provided in Food & Beverage Production, Food and Beverage Service, House Keeping and Front Office. Regular Hotel Visits, Vine Yard visits, food production workshops etc are held. IDS Software Training is provided. Hospitality experts are invited regularly for guest lectures.
Eligibility
The BHM program provides international standards of professional catering technology & culinary arts, with the aim to meet the latest trends in the global hospitality industry. This course can provide you with the fundamental skills in culinary arts, and enhances their ability to perform and organize food production events. A candidate who has passed two years pre-university examination conducted by the pre-university education board in the state of Karnataka or 10+2 by CBSE or any other examination considered as equivalent thereto shall be eligible for admission to this 4 year program.Curriculum
Semester 1
- Optional Languages*
- Food & Beverage Production - I
- Food & Beverage Production - I Practical
- Food &. Beverage Service - I
- Food & Beverage Service - I Practical
- Front Office - I
- Front Office - I Practical
- Housekeeping - I
- Housekeeping - I Practical
- Hospitality Communication
- Constitution of India &. Human Rights
- CC & EC
- Optional Languages: Kannada/ Hindi / Sanskrit / Urdu / Tamil / Telugu/Malayalam/Additional English/Marathi
Semester 2
- Optional Languages*
- Food & Beverage Production - II
- Food &. Beverage Production - II Practical
- Food & Beverage Service - II
- Food & Beverage Service - II Practical
- Hygiene & Food Safety
- Travel & Tourism Management
- Hospitality Communication - II
- CC & EC
- Environment & Public Health
- Kannada / Sanskrit / Urdu / Tamil / Telugu / Malayalam / Additional English / Marathi / Hindi
Semester 3
- Optional Languages*
- Food &. Beverage Production - III
- Food & Beverage Production - III Practical
- Food &. Beverage Service - III
- Food & Beverage Service - III Practical
- Front Office - II
- Front Office - II Practical
- Housekeeping - II
- Housekeeping - II Practical
- CC & (EC
- Fundamentals of Computers
- Kannada / Sanskrit / Urdu / Tamil / Telugu / Malayalam / Additional English / Marathi / Hindi
Semester 4
- Optional Languages*
- Food &. Beverage Production - IV
- Food & Beverage
- Production - IV Practical
- Food & Beverage Service - IV
- Food & Beverage Service - IV Practical
- Front Office - III
- Front Office - III Practical
- Housekeeping - III Practical
- CC &EC
- Life Skills & Personality Development
- Kannada / Sanskrit / Urdu / Tamil / Telugu / Malayalam / Additional English / Marathi / Hindi
Semester 5
- Industrial Practicum
Project Report on Operational Aspects of Star Hotels
Semester 6
- Food & Beverage Service Management
- Food & Beverage Service Management Practical
- Hotel Financial Accounting
- Management Principles & Practice
- Computers in Hospitality Service - I
- Computers in Hospitality Service - I Practical
- Marketing of Hospitality Services
- Human Resources Development
- Hotel Law
- Hotel Economics & Statistics
- French
- (P) Professional Elective
Semester 7
- Food and Beverage Production Management
- Food and Beverage Production Management Practical
- Accommodations Management
- Hotel Costing
- Computers in Hospitality Services
- Computers in Hospitality Services Practical
- Hospitality Law
- Entrepreneurship
Semester 8
- Allied Hospitality Management
- Financial Management in Hotels
- Professional Elective - I*
- Professional Elective - II**
- Project on Marketing Feasibility & Fin. Viability
- Accommodation Management
- Marketing of Hospitality Services
- Computers in Hospitality Services (Theory)
- Computers in Hospitality Services (Practical)