BHM & CT
3 Years Bachelors In Hotel Management And Catering Technology
Eligibility : 10+2 / Intermediate / Equivalent.
Course Curriculum: 1st Year
First Semister
| SYLLABUS REF. NO | SUBJECT | CATEGOROY | PERIODS / WEEK (60 MIN) | MARKS | DURATION OF EXAM(HRS) | CREDITS | ||
|---|---|---|---|---|---|---|---|---|
| THEORY | PRACTICALS | SESS | MARKS | |||||
| BHMT 101 | Fundamentals of Food Production | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 102 | Introduction to Food & Beverage Service | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 103 | Accomodation Operation -1 | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 104 | Introduction to Front Office | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 105 | Elementary French | SEC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 106 | Communicative English | AECC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 107 | Hygiene, Sanitation & HACCP | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 108 | BTK-Inidan & Bakery-Lab | DSC | – | 8 | 25 | 50 | 6 | 4 |
| BHMT 109 | Food & Beverage Service Lab-1 | DSC | – | 8 | 25 | 50 | 3 | 1 |
| BHMT 110 | Accomadation Operation Lab-1 | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 111 | Front Office Lab-1 | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 112 | Basic Computer Applications | SEC | – | 2 | 25 | 50 | 3 | 1 |
| Total | 16 | 16 | 300 | 775 | 1075 | 24 | ||
Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSE) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)
Course Curriculum: 1st Year
Second Semister
| SYLLABUS REF. NO | SUBJECT | CATEGOROY | PERIODS / WEEK (60 MIN) | MARKS | DURATION OF EXAM(HRS) | CREDITS | ||
|---|---|---|---|---|---|---|---|---|
| THEORY | PRACTICALS | SESS | MARKS | |||||
| BHMT 201 | Introduction to Continental Cookery | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 202 | Fundamentals in Food & Beverage Operation | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 203 | Accomodation Operation -II/td> | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 204 | Basic Front Office Procedures | DSC | 2 | 25 | 75 | 3 | 2 | |
| BHMT 205 | Communicative French | SEC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 206 | Hotel Communicative English & Etiquettes | HS | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 207 | Environmental Studies | HS | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 208 | BTK-Continental Lab-II | DSC | – | 8 | 25 | 50 | 6 | 4 |
| BHMT 209 | Food & Beverage Service Lab-II | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 210 | Accomadation Operation Lab-II | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 211 | Front Office Lab-II | DSC | – | 2 | 25 | 50 | 3 | 1 |
| Total | 16 | 14 | 275 | 725 | 1000 | 23 | ||
Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSE) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)
Course Curriculum: 2nd Year – Third Semester
| SYLLABUS REF. NO | SUBJECT | CATEGOROY | PERIODS / WEEK (60 MIN) | MARKS | DURATION OF EXAM(HRS) | CREDITS | ||
|---|---|---|---|---|---|---|---|---|
| THEORY | PRACTICALS | SESS | MARKS | |||||
| BHMT 301 | Indian Regional Cuisine | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 302 | Beverages Service | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 303 | Linen & Laundry Operations | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 304 | Front Office Operations | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 305 | ELECTIVE-1(Discipline Specific Elective) | DSEC | 4 | – | 25 | 75 | 3 | 4 |
| BHMT 306 | F&B Management | HS | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 307 | Principles & Practises of Mgt. | HS | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 308 | Quantity Training Kitchen | DSC | – | 8 | 25 | 50 | 3 | 1 |
| BHMT 309 | Beverage Service | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 310 | Laundry Operations | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 311 | Front Office Operations | DSC | – | 2 | 25 | 50 | 3 | 1 |
| Total | 18 | 14 | 275 | 225 | 25 | |||
| 1000 | ||||||||
Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSEC) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)
ELECTIVE – I: Discipline Specific Elective Course:
305/A –Production –Anthropology of food.
305/B–Service —Bar Management
305/C–Accommodation Operations–Trends in Accomm odation Operation
305/D–Front Office —Front Office Administration
Course Curriculum: 2nd Year – Fourth Semester
| SYLLABUS REF. NO | SUBJECT | CATEGOROY | NO OF WEEKS | MARKS | DURATION OF EXAM(HRS) | CREDITS | |
|---|---|---|---|---|---|---|---|
| SESS | MARKS | ||||||
| BHMT 401 | Industrial Exposure Training | HS | 16 | 80 | 120 | 3 | 16 |
Note: Skill Enhancement Elective Course(SEC)
Course Curriculum: 3rd Year Fifth Semester
| SYLLABUS REF. NO | SUBJECT | CATEGOROY | PERIODS / WEEK (60 MIN) | MARKS | DURATION OF EXAM(HRS) | CREDITS | ||
|---|---|---|---|---|---|---|---|---|
| THEORY | PRACTICALS | SESS | MARKS | |||||
| BHMT 501 | Advanced Food Production | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 502 | Advanced Food & Beverage Service | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 503 | Interior Design & Flower Arrangements | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 504 | Front Office Accounting Management | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 505 | ELECTIVE-II(Intra Discipline) | IDSEC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 506 | Hotel A/C & Financial Mgt. | SEC | 2 | – | 25 | – | – | 2 |
| BHMT 507 | Introduction to Research in Hosipitality & Tourism | SEC | 2 | – | 25 | – | – | 2 |
| BHMT 508 | Advanced Food & Beverage Services Lab | DSC | – | 8 | 25 | 50 | 6 | 4 |
| BHMT 509 | Advanced Food & Beverage Services Lab | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 510 | Inerior Design & Flower Arrangements Lab | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 511 | Front Office Accounting Management | DSC | – | 2 | 25 | 50 | 3 | 1 |
| Total | 925 | |||||||
Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSEC) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC)
ELECTIVE – II: Intra Discipline Elective Course:
505/A — 1. Bread Art
505/B — 2. Cruise line Operations & Gallery Familiarization
505/C — 3. Visual Foods
Course Curriculum: 3rd Year Sixth Semester
| SYLLABUS REF. NO | SUBJECT | CATEGOROY | HOURS / WEEK (60 MIN) | MARKS | DURATION OF EXAM(HRS) | CREDITS | ||
|---|---|---|---|---|---|---|---|---|
| THEORY | PRACTICALS | CONTINUOUS INTERNAL EVALUAION | END SEMESTER EXAM | |||||
| BHMT 601 | Larder & kitchen Management | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 602 | Food & Beverage Service Management | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 603 | Accomodation Operations Management | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 604 | Front Office Management | DSC | 2 | – | 25 | 75 | 3 | 2 |
| BHMT 605 | ELECTIVE-III(Open Elective) | OEC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 606 | Hotel Facility Planning | DSC | 3 | – | 25 | 75 | 3 | 3 |
| BHMT 607 | Larder Kitchen Lab | DSC | – | 8 | 25 | 50 | 6 | 4 |
| BHMT 608 | Banquetting & Cold Buffet Lab | DSC | – | 2 | 25 | 50 | 3 | 1 |
| BHMT 609 | Project Report | SEC | – | 4 | 25 | 50 | 3 | 2 |
| Total | 825 | |||||||
Note: Discipline Specific Core (DSC); Discipline Speicific Elective Course (DSEC) Ability Enhancement Compulsory Courses (AECC); Skill Enhancement Course (SEC); Open Elective (OE)
ELECTIVE – III: Open Elective Course:
605/A — 1. Labour & Food Laws
605/B — 2. Hotel Engineeing
605/C — 3. Customer Relationship & Retail Management
605/D — 4. Enterpreneurship in Food Industry