BACHELOR DEGREE IN HOTEL MANAGEMENT AND CATERING TECHNOLOGY (BHMCT)
The hospitality industry is one of fast growing industry globally today. The 4 – year degree programme in hotel management and catering technology is designed to meet the varied man power needs of the different hotel and catering industry. The programme will provide in all round training in hotel management and catering technology, practical learning with class room lectures, so as to prepare the students to face the challenges of the hospitality industry. The objective of the four years degree programme is to provide theoretical knowledge along with practical skill and motivation to build a career in the hospitality industry.
COURSE DURATION : The degree programme shall be completed in four years consisting of 8 semesters (including industrial exposure training).
ELIGIBILITY FOR ADMISSION : Any student who have passed in 10+2 examination, Higher Secondary Examination, Vocational Higher Secondary Examination, Government of Kerala or Examination recognisedequivalent thereto, obtained at least 45% marks (40% in the case of candidate belogning to reserved category) in the qualifying examination.
COURSE SUMMARY
| SEMESTER 1(Theory ) | SEMESTER 4(practical) | ||
| Foundation Course in Food Production-I | Food Production Practice -IV | ||
| Foundation Course in Food & Beverage Service-I | Bakery & Confectionery Practice -II | ||
| Foundation Course in Accommodation Operations | Food & Beverage Service Practice-IV | ||
| Foundation Course in Front Office Operations | Accommodation Operations Practice -IV | ||
| Application of Computers | Front Office Operations Practice -IV | ||
| Communication | SEMESTER 5(Theory ) | ||
| SEMESTER 1(practical) | Food Production Operations-III | ||
| Food Production Practice –I | Food & Beverage Service Operations-III | ||
| Food & Beverage Service Practice-I | Accommodation Operations Management-I | ||
| Accommodation Operations Practice –Ia | Front Office Management-I | ||
| Front Office Operation Practice –I | Food Safety Management Systems | ||
| Computer Application Lab | Human Resource Management | ||
| SEMESTER 2(Theory ) | SEMESTER 5(practical) | ||
| Foundation Course in Food Production-II | Food Production Practice -V | ||
| Foundation Course in Food & Beverage Service-II | Bakery & Confectionery Practice -V | ||
| Accommodation Operations-I | Food & Beverage Service Practice-V | ||
| Front Office Operations-I | Accommodation Operations Management Practice-I | ||
| Food Science & Nutrition | Front Office Management Practice -I | ||
| Business Communication | SEMESTER 6(Theory ) | ||
| SEMESTER 2(practical) | Food Production Operations-IV | ||
| Food Production Practice –II | Food & Beverage Service Operations-IV | ||
| Food & Beverage Service Practice-II | Accommodation Operations Management-II | ||
| Accommodation Operations Practice –II | Front Office Management-II | ||
| Front Office Operation Practice –II | Research: Design & Methodology | ||
| SEMESTER 3(Theory ) | Environment Sustainability | ||
| Food Production Operations-I | SEMESTER 6(practical) | ||
| Food & Beverage Service Operations-I | Food Production Practice -VI | ||
| Accommodation Operations-II | Food & Beverage Service Practice-VI | ||
| Front Office Operations-II | Accommodation Operations Management Practice- II | ||
| Hotel Accounting | Front Office Management Practice-II | ||
| Food & Beverage Management and Control | Personality Development | ||
| SEMESTER 3(practical) | SEMESTER 7(Theory ) | ||
| Food Production Practice –III | Business Law & Corporate Governance | ||
| Bakery & Confectionery Practice -I | Disaster Management | ||
| Food & Beverage Service Practice-III | Entrepreneurship Development | ||
| Accommodation Operations Practice -III | Professional Elective | ||
| Front Office Operations Practice -III | Open Elective | ||
| SEMESTER 4(Theory ) | |||
| Food Production Operations-II | SEMESTER 7(practical) | ||
| Food & Beverage Service Operations- II | Professional Elective Project | ||
| Accommodation Operations-III | Open ElectiveProject (Seminar) | ||
| Front Office Operations-III | SEMESTER 8 | ||
| Principles of Management & Organizational Behaviour | Industrial Exposure Training | ||
| Food & Beverage Management and Control-II | |||