F.Y. B.Sc. (HS) C.B.C.S
Course Name (Sem 1) Theory Practical Course Name (Sem II) Theory Practical
Food Production – I Food Production – II
Food & Beverage Service – I Food & Beverage Service – II
Housekeeping Operations – I Housekeeping Operations – II
Front Office Operations – I Front Office Operations – II
Development of Generic Skills French
S.Y. B.Sc. (HS) C.B.C.S
Course Name (Sem II1) Theory Practical Course Name (Sem IV) Theory Practical
Food Production – II Internship
Food & Beverage Service – II      
Housekeeping Operations – II      
Front Office Operations – II      
French      
T.Y. B.Sc. (HS) C.B.C.S
Course Name (Sem V) Theory Practical Course Name (Sem VI) Theory Practical
Advanced Food Production – I Research Project
Advanced Food & Beverage Service – I Advanced Food Production – II
Advanced Accommodation Operations – I Advanced Food & Beverage Service – II
Environmental Science – II Advanced Accommodation Operations – II
Communication Skills – II Entrepreneurship Development (Elective)
Basic Accountancy Skills Principles of Management (Elective)
      Tourism Operations (Elective)
      Hotel related Law (Elective)
      Food Science