12 months ( 3 Months Industrial Exposure Training (IET) included )

Total Course Fee – Rs.45,000/-

• Ist Instalment at the time of Admission: Rs.20,000/-
• 2nd Instalment : 1st Sep 2023 : Rs.15,000/-
• 3rd Instalment : 1st Dec 2023 : Rs.10,000/-

1. University Application Fee: Rs.500/-
2. University Semester Examination Fee: Rs.1000/- per semester = Rs.2000/-

10+2 from any Stream (from a recognised board)

• Hotels,
• Cruise lines,
• Airlines,
• Retails,
• Industrial Caterings,
• Hospital PR Activities,
• Restaurants,
• customer care, etc

Good Scope to become Entrepreneur –

(We encourage Start-ups and give assistance accordingly)

1. Lodging (Dormitory) Rs. 1600/- or
2. Lodging ( Spl. Room ) Rs. 2600/-

• Fooding : (Optional) Rs. 2600/-
• Security Deposit (Refundable) Rs. 6000/-

Secured Environment –

• 36 CCTV cameras under 24/7 surveillance,
• 24/7 Security guards, Hostel Wardens,
• 24 hrs Hostel helpline number available,
• Doctor on call, clean aqua guard water,
• Canteen for recreation, Carom room,
• badminton and terrace cricket available,
• sanitization on regular basis, 24 hrs power backup,
• Piping Hot and hygienic food is served in the canteen,
• Smart TV available in canteen for recreation.

MODULE NUMBER 1 – HOSPITALITY & ITS SECTORS (40 Hours) [** To be filled for all Modules]

THEORY (28 Hours)

1. Introduction to the Hospitality Industry 2 Hrs
2. Sectors of Hospitality Industry 8 Hrs
3. Travel & Tourism Industry – Cruise lines, Airlines, Luxury Trains, Rotels (Road Hotels) 10 Hrs
4. Ancillary Sectors of Hospitality Industry – Entertainment & Recreation 8 Hrs

PRACTICAL (12 Hours)

1. Power Point Presentations on Hospitality and its Sectors 4 Hrs
2. Videos on Travel & Tourism Industry – Cruise lines, Airlines, Luxury Trains, Rotels (Road Hotels) 8 Hrs

MODULE NUMBER 2 – CULINARY ARTS (54 Hours) [** To be filled for all Modules]

THEORY (18 Hours)

1. History of Cooking 1 Hr
2. Kitchen Organization/Hierarchy 1 Hr
3. Kitchen Equipment’s 2 Hrs
4. Aims & Objectives of Cooking 1 Hr
5. Methods of Cooking 3 Hrs
6. Stocks, Sauces & Soups 6 Hrs
7. Hygiene , Cleanliness and Covid Protocols 4 Hrs

PRACTICAL (36 Hours)

1. Identification of small, medium and heavy Equipment’s with the uses 6 Hrs
2. Identification of Raw Materials and Ingredients 6 Hrs
3. Cuts of Vegetables 3 Hrs
4. Egg Preparations 3 Hrs
5. Five Courses menu – Continental, Indian 4 sets each covering various methods of cooking -Poaching, Simmering, Boiling, Steaming, Blanching, Roasting, Baking, Broiling, Frying (deep fry, shallow fry & sauté), Braising, Stewing, etc) and dishes six mother sauces and Basic Indian Gravies. 18 Hrs

MODULE NUMBER 3 – FOOD and BEVERAGE SERVICE ( 50 Hours) [** To be filled for all Modules]

THEORY ( 18 Hours)

1. History of Catering 1Hr
2. Introduction to the Hotel Industry 1Hr
3. Food & Beverage Ancillary Departments 1Hr
4. Restaurant Equipment 2Hrs
5. Food Handlers – Hygiene , Cleanliness and Covid Protocols 2Hrs
6. Meals & Menus 2Hrs
7. French Classical Menu 6Hrs
8. Types of Service 1Hr
9. Rules to be observed while laying a table 1Hr
10. Sequence of Service of a Meal 1Hr

PRACTICAL (32 Hours)

1. Identification of Restaurant Equipment 2Hrs
2. Tea/ Coffee Setup 2Hrs
3. Napkin Folding 2Hrs
4. Restaurant Mise en Place and Mise en Scene 2Hrs
5. A’la Carte Set-up 2Hrs
6. TDS TABLE SETUP 10Hrs
7. SEQUENCE OF SERVICES 12Hrs

MODULE NUMBER 4 – FRONT OFFICE ( 46 Hours) [** To be filled for all Modules]

THEORY (22 Hours)

1. Introduction and Importance of Front Office Department 1 Hrs
2. Sections of Front Office Department 2 Hrs
3. Front Office Organization / Hierarchy 2 Hrs
4. Attributes of Front Office Personnel 2 Hrs
5. Rooms, Rates and Plans in Hotels 2 Hrs
6. The Guest Cycle 2 Hrs
7. Reservations 3 Hrs
8. Check – in (Registration) Procedure 3 Hrs
9. Check – out (Departure) Procedure 3 Hrs
10. Uniformed Services 2 Hrs

PRACTICAL (24 Hours)

1. Forms used in the Front Office Department – Hotel Reservation Form, GRC (Guest Registration Card), C – Form, Guest Folio, Bell Boy Errand Card, Room Change Slip, Guest History Card etc. 6 Hrs
2. Role Play / Situation Handling – Reservations, Walk-ins, Check-ins, Check-outs, Guest Complaints, Special Requests, Emergencies etc. 12 Hrs
3. Case Studies 4 Hrs
4. In Basket Activity 2 Hrs

MODULE NUMBER 5 – HOTEL HOUSEKEEPING (48 Hours) [** To be filled for all Modules]

THEORY (22 Hours)

1. Introduction and Importance of Housekeeping Department 2 Hrs
2. Housekeeping Department Organization / Hierarchy 2 Hrs
3. Keys and Key Controls 2 Hrs
4. Cleaning Equipment and Cleaning Agents 2 Hrs
5. Cleaning of Rooms and Bathrooms 4 Hrs
6. Cleaning of Public Areas 2 Hrs
7. Chambermaid’s Service in Rooms 2 Hrs
8. Wall Finishes and Wall Coverings 2 Hrs
9. Floor Finishes 2 Hrs
10. Hotel Linen 2 Hrs

PRACTICAL (26 Hours)

1. Cleaning of Rooms and Bathrooms 16 Hrs
2. Bed Making & Towel Folding 10 Hrs

MODULE NUMBER 6 – PERSONALITY DEVELOPMENT & INTERNSHIP (INDUSTRIAL EXPOSURE TRAINING) (60 Hours) [** To be filled for all Modules]

THEORY (10 Hours)

1. Communication Skills 1 Hrs
2. Presentation Skills 1 Hrs
3. Interpersonal Skills 1 Hrs
4. Gestures, Postures, Attitude and Etiquette in Work Place 1 Hrs
5. Interview Preparation 6 Hrs

PRACTICAL (50 Hours)

1. The Students will be given 3 months Internship -IET which will covers all major operational departments. Training will be provided by Hotels, Restaurants or similar organizations where they will get an opportunity to have real time experience.